- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: ALL LUNCHEON MEATS MUST BE DATE MARKED. DATE MARK ALL LUNCHEON MEATS AFTER BEING REMOVED FROM ORIGINAL PACKAGING.
Location: Walk-in cooler
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: BOX OF SINGLE USE PORTION CUPS ON THE FLOOR. DO NOT STORE ON THE FLOOR. PLEASE STORE AS DESCRIBED ABOVE.
Location: Kitchen (back)
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN CEILING FAN IN BACK OF KITCHEN. DUSTY. 2. CLEAN FLOORS IN KITCHEN. SOILED AROUND EDGES OF EQUIPMENT AND BENEATH EQUIPMENT.
Location: Kitchen (back)
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN CEILING FAN IN BACK OF KITCHEN. DUSTY. 2. CLEAN FLOORS IN KITCHEN. SOILED AROUND EDGES OF EQUIPMENT AND BENEATH EQUIPMENT.
Location: Kitchen (front)
|
03/04/2014 | Recheck |
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: ALL LUNCHEON MEATS MUST BE DATE MARKED. DATE MARK ALL LUNCHEON MEATS AFTER BEING REMOVED FROM ORIGINAL PACKAGING.
Location: Walk-in cooler
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: BOX OF SINGLE USE PORTION CUPS ON THE FLOOR. DO NOT STORE ON THE FLOOR. PLEASE STORE AS DESCRIBED ABOVE.
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN CEILING FAN IN BACK OF KITCHEN. DUSTY. 2. CLEAN FLOORS IN KITCHEN. SOILED AROUND EDGES OF EQUIPMENT AND BENEATH EQUIPMENT.
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN CEILING FAN IN BACK OF KITCHEN. DUSTY. 2. CLEAN FLOORS IN KITCHEN. SOILED AROUND EDGES OF EQUIPMENT AND BENEATH EQUIPMENT.
Location: Kitchen (front)
|
02/25/2014 | Routine |
- Medicines storage and labeling (corrected on site)
Improper storage and labeling of employee medications.
Correction: Medicines for employee use shall be labeled and located to prevent contamination.
Comments: MULTIPLE MEDICATIONS STORED ON SHELF WITH CHIPS. DISCONTINUE STORING MEDICATIONS WITH OR ABOVE CUSTOMER FOOD. STORE SEPARATELY IN CONTAINER TO AVOID CONTAMINATION OF FOOD. REPEAT VIOLATION
Location: Kitchen
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE DRINKS AND FOOD STORED ON PREP TABLE. NO FOOD HANDLING/PREP CURRENTLY. TABLE IS NOT FOR PERSONAL FOOD. KEEP CLEAN AND SANITIZED AT ALL TIMES TO ALLOW FOR PREP OF CUSTOMER FOOD TO AVOID CONTAMINATION. REPEAT VIOLATION.
Location: Kitchen (back)
- Sponges (corrected on site)
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: DISCARDED.
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: BOX OF CONTAINER LIDS STORED ON THE KITCHEN FLOOR. STORE OFF THE FLOOR, AT LEAST 6 INCHES OFF FLOOR.
Location: Kitchen (back)
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN FLOOR UNDER SHELF WITH SLICER. (REPEAT VIOLATION)2. CLEAN FLOOR UNDER COLD TOP COOLER, WITH VEGETABLES. SOILED.3. CLEAN FLOOR UNDER PREP TOP COOLER. SOILED.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN FLOOR UNDER SHELF WITH SLICER. (REPEAT VIOLATION)2. CLEAN FLOOR UNDER COLD TOP COOLER, WITH VEGETABLES. SOILED.3. CLEAN FLOOR UNDER PREP TOP COOLER. SOILED.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN FLOOR UNDER SHELF WITH SLICER. (REPEAT VIOLATION)2. CLEAN FLOOR UNDER COLD TOP COOLER, WITH VEGETABLES. SOILED.3. CLEAN FLOOR UNDER PREP TOP COOLER. SOILED.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN COUNTER UNDER SOUP STEAM TABLE. 2. CLEAN COUNTER UNDER MENU BOARD.3. CLEAN GASKETS ON REACH IN COOLER UNDER PREP TOP. GASKETS ARE HEAVILY SOILED. CLEAN WHERE GASKETS SEAL TO EQUIPMENT. 4. CLEAN LOWER SHELF OF PREP TABLE IN KITCHEN. SOILED. 5. CLEAN LOWEST SHELF OF SHELVING UNIT NEXT TO PREP TABLE. SOILED/DUSTY. 6. CLEAN LIGHT FIXTURES IN FRONT OF MENU BOARD. HEAVILY DUSTY.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN COUNTER UNDER SOUP STEAM TABLE. 2. CLEAN COUNTER UNDER MENU BOARD.3. CLEAN GASKETS ON REACH IN COOLER UNDER PREP TOP. GASKETS ARE HEAVILY SOILED. CLEAN WHERE GASKETS SEAL TO EQUIPMENT. 4. CLEAN LOWER SHELF OF PREP TABLE IN KITCHEN. SOILED. 5. CLEAN LOWEST SHELF OF SHELVING UNIT NEXT TO PREP TABLE. SOILED/DUSTY. 6. CLEAN LIGHT FIXTURES IN FRONT OF MENU BOARD. HEAVILY DUSTY.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN COUNTER UNDER SOUP STEAM TABLE. 2. CLEAN COUNTER UNDER MENU BOARD.3. CLEAN GASKETS ON REACH IN COOLER UNDER PREP TOP. GASKETS ARE HEAVILY SOILED. CLEAN WHERE GASKETS SEAL TO EQUIPMENT. 4. CLEAN LOWER SHELF OF PREP TABLE IN KITCHEN. SOILED. 5. CLEAN LOWEST SHELF OF SHELVING UNIT NEXT TO PREP TABLE. SOILED/DUSTY. 6. CLEAN LIGHT FIXTURES IN FRONT OF MENU BOARD. HEAVILY DUSTY.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN COUNTER UNDER SOUP STEAM TABLE. 2. CLEAN COUNTER UNDER MENU BOARD.3. CLEAN GASKETS ON REACH IN COOLER UNDER PREP TOP. GASKETS ARE HEAVILY SOILED. CLEAN WHERE GASKETS SEAL TO EQUIPMENT. 4. CLEAN LOWER SHELF OF PREP TABLE IN KITCHEN. SOILED. 5. CLEAN LOWEST SHELF OF SHELVING UNIT NEXT TO PREP TABLE. SOILED/DUSTY. 6. CLEAN LIGHT FIXTURES IN FRONT OF MENU BOARD. HEAVILY DUSTY.
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN COUNTER UNDER SOUP STEAM TABLE. 2. CLEAN COUNTER UNDER MENU BOARD.3. CLEAN GASKETS ON REACH IN COOLER UNDER PREP TOP. GASKETS ARE HEAVILY SOILED. CLEAN WHERE GASKETS SEAL TO EQUIPMENT. 4. CLEAN LOWER SHELF OF PREP TABLE IN KITCHEN. SOILED. 5. CLEAN LOWEST SHELF OF SHELVING UNIT NEXT TO PREP TABLE. SOILED/DUSTY. 6. CLEAN LIGHT FIXTURES IN FRONT OF MENU BOARD. HEAVILY DUSTY.
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN COUNTER UNDER SOUP STEAM TABLE. 2. CLEAN COUNTER UNDER MENU BOARD.3. CLEAN GASKETS ON REACH IN COOLER UNDER PREP TOP. GASKETS ARE HEAVILY SOILED. CLEAN WHERE GASKETS SEAL TO EQUIPMENT. 4. CLEAN LOWER SHELF OF PREP TABLE IN KITCHEN. SOILED. 5. CLEAN LOWEST SHELF OF SHELVING UNIT NEXT TO PREP TABLE. SOILED/DUSTY. 6. CLEAN LIGHT FIXTURES IN FRONT OF MENU BOARD. HEAVILY DUSTY.
Location: Kitchen
|
08/19/2013 | Recheck |
- Medicines storage and labeling (corrected on site)
Improper storage and labeling of employee medications.
Correction: Medicines for employee use shall be labeled and located to prevent contamination.
Comments: MULTIPLE MEDICATIONS STORED ON SHELF WITH CHIPS. DISCONTINUE STORING MEDICATIONS WITH OR ABOVE CUSTOMER FOOD. STORE SEPARATELY IN CONTAINER TO AVOID CONTAMINATION OF FOOD. REPEAT VIOLATION
Location: Kitchen
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE DRINKS AND FOOD STORED ON PREP TABLE. NO FOOD HANDLING/PREP CURRENTLY. TABLE IS NOT FOR PERSONAL FOOD. KEEP CLEAN AND SANITIZED AT ALL TIMES TO ALLOW FOR PREP OF CUSTOMER FOOD TO AVOID CONTAMINATION. REPEAT VIOLATION.
Location: Kitchen (back)
- Sponges (corrected on site)
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: DISCARDED.
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: BOX OF CONTAINER LIDS STORED ON THE KITCHEN FLOOR. STORE OFF THE FLOOR, AT LEAST 6 INCHES OFF FLOOR.
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN FLOOR UNDER SHELF WITH SLICER. (REPEAT VIOLATION)2. CLEAN FLOOR UNDER COLD TOP COOLER, WITH VEGETABLES. SOILED.3. CLEAN FLOOR UNDER PREP TOP COOLER. SOILED.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN FLOOR UNDER SHELF WITH SLICER. (REPEAT VIOLATION)2. CLEAN FLOOR UNDER COLD TOP COOLER, WITH VEGETABLES. SOILED.3. CLEAN FLOOR UNDER PREP TOP COOLER. SOILED.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN FLOOR UNDER SHELF WITH SLICER. (REPEAT VIOLATION)2. CLEAN FLOOR UNDER COLD TOP COOLER, WITH VEGETABLES. SOILED.3. CLEAN FLOOR UNDER PREP TOP COOLER. SOILED.
Location: Kitchen
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: BOXES OF FOOD ON FLOOR IN WALK IN FREEZER.
Location: Walk-in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN COUNTER UNDER SOUP STEAM TABLE. 2. CLEAN COUNTER UNDER MENU BOARD.3. CLEAN GASKETS ON REACH IN COOLER UNDER PREP TOP. GASKETS ARE HEAVILY SOILED. CLEAN WHERE GASKETS SEAL TO EQUIPMENT. 4. CLEAN LOWER SHELF OF PREP TABLE IN KITCHEN. SOILED. 5. CLEAN LOWEST SHELF OF SHELVING UNIT NEXT TO PREP TABLE. SOILED/DUSTY. 6. CLEAN LIGHT FIXTURES IN FRONT OF MENU BOARD. HEAVILY DUSTY.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN COUNTER UNDER SOUP STEAM TABLE. 2. CLEAN COUNTER UNDER MENU BOARD.3. CLEAN GASKETS ON REACH IN COOLER UNDER PREP TOP. GASKETS ARE HEAVILY SOILED. CLEAN WHERE GASKETS SEAL TO EQUIPMENT. 4. CLEAN LOWER SHELF OF PREP TABLE IN KITCHEN. SOILED. 5. CLEAN LOWEST SHELF OF SHELVING UNIT NEXT TO PREP TABLE. SOILED/DUSTY. 6. CLEAN LIGHT FIXTURES IN FRONT OF MENU BOARD. HEAVILY DUSTY.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN COUNTER UNDER SOUP STEAM TABLE. 2. CLEAN COUNTER UNDER MENU BOARD.3. CLEAN GASKETS ON REACH IN COOLER UNDER PREP TOP. GASKETS ARE HEAVILY SOILED. CLEAN WHERE GASKETS SEAL TO EQUIPMENT. 4. CLEAN LOWER SHELF OF PREP TABLE IN KITCHEN. SOILED. 5. CLEAN LOWEST SHELF OF SHELVING UNIT NEXT TO PREP TABLE. SOILED/DUSTY. 6. CLEAN LIGHT FIXTURES IN FRONT OF MENU BOARD. HEAVILY DUSTY.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN COUNTER UNDER SOUP STEAM TABLE. 2. CLEAN COUNTER UNDER MENU BOARD.3. CLEAN GASKETS ON REACH IN COOLER UNDER PREP TOP. GASKETS ARE HEAVILY SOILED. CLEAN WHERE GASKETS SEAL TO EQUIPMENT. 4. CLEAN LOWER SHELF OF PREP TABLE IN KITCHEN. SOILED. 5. CLEAN LOWEST SHELF OF SHELVING UNIT NEXT TO PREP TABLE. SOILED/DUSTY. 6. CLEAN LIGHT FIXTURES IN FRONT OF MENU BOARD. HEAVILY DUSTY.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN COUNTER UNDER SOUP STEAM TABLE. 2. CLEAN COUNTER UNDER MENU BOARD.3. CLEAN GASKETS ON REACH IN COOLER UNDER PREP TOP. GASKETS ARE HEAVILY SOILED. CLEAN WHERE GASKETS SEAL TO EQUIPMENT. 4. CLEAN LOWER SHELF OF PREP TABLE IN KITCHEN. SOILED. 5. CLEAN LOWEST SHELF OF SHELVING UNIT NEXT TO PREP TABLE. SOILED/DUSTY. 6. CLEAN LIGHT FIXTURES IN FRONT OF MENU BOARD. HEAVILY DUSTY.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN COUNTER UNDER SOUP STEAM TABLE. 2. CLEAN COUNTER UNDER MENU BOARD.3. CLEAN GASKETS ON REACH IN COOLER UNDER PREP TOP. GASKETS ARE HEAVILY SOILED. CLEAN WHERE GASKETS SEAL TO EQUIPMENT. 4. CLEAN LOWER SHELF OF PREP TABLE IN KITCHEN. SOILED. 5. CLEAN LOWEST SHELF OF SHELVING UNIT NEXT TO PREP TABLE. SOILED/DUSTY. 6. CLEAN LIGHT FIXTURES IN FRONT OF MENU BOARD. HEAVILY DUSTY.
Location: Kitchen
|
08/05/2013 | Routine |
- Medicines storage and labeling (corrected)
Improper storage and labeling of employee medications.
Correction: Medicines for employee use shall be labeled and located to prevent contamination.
Comments: MEDICINES STORED ON SHELF WHERE CUSTOMERS CHIPS AND OTHER ITEMS ARE STORED. REMOVE MEDICATION. STORE IN OFFICE OR ANOTHER LOCATION TO NOT CONTAMINATE FOOD, UTENSILS, EQUIPMENT, LINENS AND SINGLE USE ITEMS.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SLICER IS SOILED AND IS NOT BEING CLEANED AS FREQUENTLY AS IT SHOULD BE. CLEAN EVERY FOUR HOURS WITH SANITIZER. CLEAN UNDER WHERE MEATS ARE SLICED.
Location: Kitchen (front)
Equipment: Slicer
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SURFACES NEED CLEANED REGULARLY WITH SANITIZER. ENSURE TO SET UP A SANITIZER BUCKET. CLEAN AND SANITIZE CUTTING BOARDS, PREP TABLE AND EQUIPMENT. DO NOT USE METAL SCRAPPER TO "CLEAN" SURFACES.
Location: Kitchen
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: OWNER NOT WEARING A HAIR RESTRAINT. ENSURE TO WEAR AN APPROVED HAIR RESTRAINT.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 1. MULTIPLE FOOD ITEMS, NOT FOR CUSTOMERS, STORED IN WALK IN COOLER WITH CUSTOMER FOOD. ENSURE TO SEGREGATE OWNERS FOODS FROM CUSTOMER FOODS. USE A CONTAINER TO STORE PERSONAL FOOD ITEMS IN. 2. OWNERS STORING PERSONAL FOOD ITEMS ON PREP TABLE IN KITCHEN. TABLE IS NOT KEPT CLEAN OR SANITIZED. ENSURE TO STORE PERSONAL FOOD ITEMS OFF OF PREP TABLE. DO NOT USE PREP TABLE FOR EATING.
Location: Walk-in cooler
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 1. MULTIPLE FOOD ITEMS, NOT FOR CUSTOMERS, STORED IN WALK IN COOLER WITH CUSTOMER FOOD. ENSURE TO SEGREGATE OWNERS FOODS FROM CUSTOMER FOODS. USE A CONTAINER TO STORE PERSONAL FOOD ITEMS IN. 2. OWNERS STORING PERSONAL FOOD ITEMS ON PREP TABLE IN KITCHEN. TABLE IS NOT KEPT CLEAN OR SANITIZED. ENSURE TO STORE PERSONAL FOOD ITEMS OFF OF PREP TABLE. DO NOT USE PREP TABLE FOR EATING.
Location: Kitchen
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: CLEAN AND ORGANIZE SHELF IN KITCHEN WHERE CHIPS ARE STORED. MULTIPLE ITEMS THAT NEED TO BE MOVED AWAY FROM CUSTOMER FOOD AND SINGLE USE ITEMS.
Location: Kitchen (front)
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: BOX OF DRINK LIDS STORED ON FLOOR. STORE ALL SINGLE USE ITEMS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN WALL BEHIND SLICER.2. CLEAN FLOOR UNDER SHELF WITH SLICER.
Location: Kitchen (front)
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN WALL BEHIND SLICER.2. CLEAN FLOOR UNDER SHELF WITH SLICER.
Location: Kitchen (front)
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: SHELVES IN WALK IN COOLER ARE RUSTED AND NOT SMOOTH OR EASILY CLEANABLE. REFINISH OR REPLACE.
Location: Walk-in cooler
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: BAG OF ONIONS STORED IN A BOX ON THE FLOOR OF WALK IN COOLER.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN BELOW SODA MACHINE. SOILED BEHIND MACHINE.2. CLEAN INSIDE OF "WASTE" RECEPTACLE IN DINING ROOM. HEAVILY SOILED.3. CLEAN HANDLE AND DOOR OF WOMENS RESTROOM.4. CLEAN HANDLE AND DOOR OF MENS RESTROOM.5. CLEAN SHELVES IN WALK IN COOLER. 6. COLD TOP DOORS AND HANDLES ARE SOILED. (WHERE LUNCH MEAT TO BE SLICED IS STORED)7. PAN IN BOTTOM OF COLD TOP IS MOLDY. REMOVED. 8. CLEAN FOOD DEBRIS OUT OF BOTTOM OF PROOFER. (LEDGE IN FRONT)9. CLEAN DRAINS IN FRONT OF SODA MACHINE, UNDER TRAY.
Location: Dining room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN BELOW SODA MACHINE. SOILED BEHIND MACHINE.2. CLEAN INSIDE OF "WASTE" RECEPTACLE IN DINING ROOM. HEAVILY SOILED.3. CLEAN HANDLE AND DOOR OF WOMENS RESTROOM.4. CLEAN HANDLE AND DOOR OF MENS RESTROOM.5. CLEAN SHELVES IN WALK IN COOLER. 6. COLD TOP DOORS AND HANDLES ARE SOILED. (WHERE LUNCH MEAT TO BE SLICED IS STORED)7. PAN IN BOTTOM OF COLD TOP IS MOLDY. REMOVED. 8. CLEAN FOOD DEBRIS OUT OF BOTTOM OF PROOFER. (LEDGE IN FRONT)9. CLEAN DRAINS IN FRONT OF SODA MACHINE, UNDER TRAY.
Location: Dining room
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN BELOW SODA MACHINE. SOILED BEHIND MACHINE.2. CLEAN INSIDE OF "WASTE" RECEPTACLE IN DINING ROOM. HEAVILY SOILED.3. CLEAN HANDLE AND DOOR OF WOMENS RESTROOM.4. CLEAN HANDLE AND DOOR OF MENS RESTROOM.5. CLEAN SHELVES IN WALK IN COOLER. 6. COLD TOP DOORS AND HANDLES ARE SOILED. (WHERE LUNCH MEAT TO BE SLICED IS STORED)7. PAN IN BOTTOM OF COLD TOP IS MOLDY. REMOVED. 8. CLEAN FOOD DEBRIS OUT OF BOTTOM OF PROOFER. (LEDGE IN FRONT)9. CLEAN DRAINS IN FRONT OF SODA MACHINE, UNDER TRAY.
Location: Womens restroom
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN BELOW SODA MACHINE. SOILED BEHIND MACHINE.2. CLEAN INSIDE OF "WASTE" RECEPTACLE IN DINING ROOM. HEAVILY SOILED.3. CLEAN HANDLE AND DOOR OF WOMENS RESTROOM.4. CLEAN HANDLE AND DOOR OF MENS RESTROOM.5. CLEAN SHELVES IN WALK IN COOLER. 6. COLD TOP DOORS AND HANDLES ARE SOILED. (WHERE LUNCH MEAT TO BE SLICED IS STORED)7. PAN IN BOTTOM OF COLD TOP IS MOLDY. REMOVED. 8. CLEAN FOOD DEBRIS OUT OF BOTTOM OF PROOFER. (LEDGE IN FRONT)9. CLEAN DRAINS IN FRONT OF SODA MACHINE, UNDER TRAY.
Location: Mens restroom
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN BELOW SODA MACHINE. SOILED BEHIND MACHINE.2. CLEAN INSIDE OF "WASTE" RECEPTACLE IN DINING ROOM. HEAVILY SOILED.3. CLEAN HANDLE AND DOOR OF WOMENS RESTROOM.4. CLEAN HANDLE AND DOOR OF MENS RESTROOM.5. CLEAN SHELVES IN WALK IN COOLER. 6. COLD TOP DOORS AND HANDLES ARE SOILED. (WHERE LUNCH MEAT TO BE SLICED IS STORED)7. PAN IN BOTTOM OF COLD TOP IS MOLDY. REMOVED. 8. CLEAN FOOD DEBRIS OUT OF BOTTOM OF PROOFER. (LEDGE IN FRONT)9. CLEAN DRAINS IN FRONT OF SODA MACHINE, UNDER TRAY.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN BELOW SODA MACHINE. SOILED BEHIND MACHINE.2. CLEAN INSIDE OF "WASTE" RECEPTACLE IN DINING ROOM. HEAVILY SOILED.3. CLEAN HANDLE AND DOOR OF WOMENS RESTROOM.4. CLEAN HANDLE AND DOOR OF MENS RESTROOM.5. CLEAN SHELVES IN WALK IN COOLER. 6. COLD TOP DOORS AND HANDLES ARE SOILED. (WHERE LUNCH MEAT TO BE SLICED IS STORED)7. PAN IN BOTTOM OF COLD TOP IS MOLDY. REMOVED. 8. CLEAN FOOD DEBRIS OUT OF BOTTOM OF PROOFER. (LEDGE IN FRONT)9. CLEAN DRAINS IN FRONT OF SODA MACHINE, UNDER TRAY.
Location: Kitchen
Equipment: Cold top
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN BELOW SODA MACHINE. SOILED BEHIND MACHINE.2. CLEAN INSIDE OF "WASTE" RECEPTACLE IN DINING ROOM. HEAVILY SOILED.3. CLEAN HANDLE AND DOOR OF WOMENS RESTROOM.4. CLEAN HANDLE AND DOOR OF MENS RESTROOM.5. CLEAN SHELVES IN WALK IN COOLER. 6. COLD TOP DOORS AND HANDLES ARE SOILED. (WHERE LUNCH MEAT TO BE SLICED IS STORED)7. PAN IN BOTTOM OF COLD TOP IS MOLDY. REMOVED. 8. CLEAN FOOD DEBRIS OUT OF BOTTOM OF PROOFER. (LEDGE IN FRONT)9. CLEAN DRAINS IN FRONT OF SODA MACHINE, UNDER TRAY.
Location: Kitchen
Equipment: Cold top
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN BELOW SODA MACHINE. SOILED BEHIND MACHINE.2. CLEAN INSIDE OF "WASTE" RECEPTACLE IN DINING ROOM. HEAVILY SOILED.3. CLEAN HANDLE AND DOOR OF WOMENS RESTROOM.4. CLEAN HANDLE AND DOOR OF MENS RESTROOM.5. CLEAN SHELVES IN WALK IN COOLER. 6. COLD TOP DOORS AND HANDLES ARE SOILED. (WHERE LUNCH MEAT TO BE SLICED IS STORED)7. PAN IN BOTTOM OF COLD TOP IS MOLDY. REMOVED. 8. CLEAN FOOD DEBRIS OUT OF BOTTOM OF PROOFER. (LEDGE IN FRONT)9. CLEAN DRAINS IN FRONT OF SODA MACHINE, UNDER TRAY.
Location: Kitchen
Equipment: -
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN BELOW SODA MACHINE. SOILED BEHIND MACHINE.2. CLEAN INSIDE OF "WASTE" RECEPTACLE IN DINING ROOM. HEAVILY SOILED.3. CLEAN HANDLE AND DOOR OF WOMENS RESTROOM.4. CLEAN HANDLE AND DOOR OF MENS RESTROOM.5. CLEAN SHELVES IN WALK IN COOLER. 6. COLD TOP DOORS AND HANDLES ARE SOILED. (WHERE LUNCH MEAT TO BE SLICED IS STORED)7. PAN IN BOTTOM OF COLD TOP IS MOLDY. REMOVED. 8. CLEAN FOOD DEBRIS OUT OF BOTTOM OF PROOFER. (LEDGE IN FRONT)9. CLEAN DRAINS IN FRONT OF SODA MACHINE, UNDER TRAY.
Location: Dining room
Equipment: Soda machine
|
01/14/2013 | Recheck |
- Medicines storage and labeling
Improper storage and labeling of employee medications.
Correction: Medicines for employee use shall be labeled and located to prevent contamination.
Comments: MEDICINES STORED ON SHELF WHERE CUSTOMERS CHIPS AND OTHER ITEMS ARE STORED. REMOVE MEDICATION. STORE IN OFFICE OR ANOTHER LOCATION TO NOT CONTAMINATE FOOD, UTENSILS, EQUIPMENT, LINENS AND SINGLE USE ITEMS.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SLICER IS SOILED AND IS NOT BEING CLEANED AS FREQUENTLY AS IT SHOULD BE. CLEAN EVERY FOUR HOURS WITH SANITIZER. CLEAN UNDER WHERE MEATS ARE SLICED.
Location: Kitchen (front)
Equipment: Slicer
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SURFACES NEED CLEANED REGULARLY WITH SANITIZER. ENSURE TO SET UP A SANITIZER BUCKET. CLEAN AND SANITIZE CUTTING BOARDS, PREP TABLE AND EQUIPMENT. DO NOT USE METAL SCRAPPER TO "CLEAN" SURFACES.
Location: Kitchen
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: OWNER NOT WEARING A HAIR RESTRAINT. ENSURE TO WEAR AN APPROVED HAIR RESTRAINT.
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 1. MULTIPLE FOOD ITEMS, NOT FOR CUSTOMERS, STORED IN WALK IN COOLER WITH CUSTOMER FOOD. ENSURE TO SEGREGATE OWNERS FOODS FROM CUSTOMER FOODS. USE A CONTAINER TO STORE PERSONAL FOOD ITEMS IN. 2. OWNERS STORING PERSONAL FOOD ITEMS ON PREP TABLE IN KITCHEN. TABLE IS NOT KEPT CLEAN OR SANITIZED. ENSURE TO STORE PERSONAL FOOD ITEMS OFF OF PREP TABLE. DO NOT USE PREP TABLE FOR EATING.
Location: Walk-in cooler
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 1. MULTIPLE FOOD ITEMS, NOT FOR CUSTOMERS, STORED IN WALK IN COOLER WITH CUSTOMER FOOD. ENSURE TO SEGREGATE OWNERS FOODS FROM CUSTOMER FOODS. USE A CONTAINER TO STORE PERSONAL FOOD ITEMS IN. 2. OWNERS STORING PERSONAL FOOD ITEMS ON PREP TABLE IN KITCHEN. TABLE IS NOT KEPT CLEAN OR SANITIZED. ENSURE TO STORE PERSONAL FOOD ITEMS OFF OF PREP TABLE. DO NOT USE PREP TABLE FOR EATING.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: CLEAN AND ORGANIZE SHELF IN KITCHEN WHERE CHIPS ARE STORED. MULTIPLE ITEMS THAT NEED TO BE MOVED AWAY FROM CUSTOMER FOOD AND SINGLE USE ITEMS.
Location: Kitchen (front)
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: BOX OF DRINK LIDS STORED ON FLOOR. STORE ALL SINGLE USE ITEMS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN WALL BEHIND SLICER.2. CLEAN FLOOR UNDER SHELF WITH SLICER.
Location: Kitchen (front)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN WALL BEHIND SLICER.2. CLEAN FLOOR UNDER SHELF WITH SLICER.
Location: Kitchen (front)
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: SHELVES IN WALK IN COOLER ARE RUSTED AND NOT SMOOTH OR EASILY CLEANABLE. REFINISH OR REPLACE.
Location: Walk-in cooler
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: BAG OF ONIONS STORED IN A BOX ON THE FLOOR OF WALK IN COOLER.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN BELOW SODA MACHINE. SOILED BEHIND MACHINE.2. CLEAN INSIDE OF "WASTE" RECEPTACLE IN DINING ROOM. HEAVILY SOILED.3. CLEAN HANDLE AND DOOR OF WOMENS RESTROOM.4. CLEAN HANDLE AND DOOR OF MENS RESTROOM.5. CLEAN SHELVES IN WALK IN COOLER. 6. COLD TOP DOORS AND HANDLES ARE SOILED. (WHERE LUNCH MEAT TO BE SLICED IS STORED)7. PAN IN BOTTOM OF COLD TOP IS MOLDY. REMOVED. 8. CLEAN FOOD DEBRIS OUT OF BOTTOM OF PROOFER. (LEDGE IN FRONT)9. CLEAN DRAINS IN FRONT OF SODA MACHINE, UNDER TRAY.
Location: Dining room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN BELOW SODA MACHINE. SOILED BEHIND MACHINE.2. CLEAN INSIDE OF "WASTE" RECEPTACLE IN DINING ROOM. HEAVILY SOILED.3. CLEAN HANDLE AND DOOR OF WOMENS RESTROOM.4. CLEAN HANDLE AND DOOR OF MENS RESTROOM.5. CLEAN SHELVES IN WALK IN COOLER. 6. COLD TOP DOORS AND HANDLES ARE SOILED. (WHERE LUNCH MEAT TO BE SLICED IS STORED)7. PAN IN BOTTOM OF COLD TOP IS MOLDY. REMOVED. 8. CLEAN FOOD DEBRIS OUT OF BOTTOM OF PROOFER. (LEDGE IN FRONT)9. CLEAN DRAINS IN FRONT OF SODA MACHINE, UNDER TRAY.
Location: Dining room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN BELOW SODA MACHINE. SOILED BEHIND MACHINE.2. CLEAN INSIDE OF "WASTE" RECEPTACLE IN DINING ROOM. HEAVILY SOILED.3. CLEAN HANDLE AND DOOR OF WOMENS RESTROOM.4. CLEAN HANDLE AND DOOR OF MENS RESTROOM.5. CLEAN SHELVES IN WALK IN COOLER. 6. COLD TOP DOORS AND HANDLES ARE SOILED. (WHERE LUNCH MEAT TO BE SLICED IS STORED)7. PAN IN BOTTOM OF COLD TOP IS MOLDY. REMOVED. 8. CLEAN FOOD DEBRIS OUT OF BOTTOM OF PROOFER. (LEDGE IN FRONT)9. CLEAN DRAINS IN FRONT OF SODA MACHINE, UNDER TRAY.
Location: Womens restroom
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN BELOW SODA MACHINE. SOILED BEHIND MACHINE.2. CLEAN INSIDE OF "WASTE" RECEPTACLE IN DINING ROOM. HEAVILY SOILED.3. CLEAN HANDLE AND DOOR OF WOMENS RESTROOM.4. CLEAN HANDLE AND DOOR OF MENS RESTROOM.5. CLEAN SHELVES IN WALK IN COOLER. 6. COLD TOP DOORS AND HANDLES ARE SOILED. (WHERE LUNCH MEAT TO BE SLICED IS STORED)7. PAN IN BOTTOM OF COLD TOP IS MOLDY. REMOVED. 8. CLEAN FOOD DEBRIS OUT OF BOTTOM OF PROOFER. (LEDGE IN FRONT)9. CLEAN DRAINS IN FRONT OF SODA MACHINE, UNDER TRAY.
Location: Mens restroom
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN BELOW SODA MACHINE. SOILED BEHIND MACHINE.2. CLEAN INSIDE OF "WASTE" RECEPTACLE IN DINING ROOM. HEAVILY SOILED.3. CLEAN HANDLE AND DOOR OF WOMENS RESTROOM.4. CLEAN HANDLE AND DOOR OF MENS RESTROOM.5. CLEAN SHELVES IN WALK IN COOLER. 6. COLD TOP DOORS AND HANDLES ARE SOILED. (WHERE LUNCH MEAT TO BE SLICED IS STORED)7. PAN IN BOTTOM OF COLD TOP IS MOLDY. REMOVED. 8. CLEAN FOOD DEBRIS OUT OF BOTTOM OF PROOFER. (LEDGE IN FRONT)9. CLEAN DRAINS IN FRONT OF SODA MACHINE, UNDER TRAY.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN BELOW SODA MACHINE. SOILED BEHIND MACHINE.2. CLEAN INSIDE OF "WASTE" RECEPTACLE IN DINING ROOM. HEAVILY SOILED.3. CLEAN HANDLE AND DOOR OF WOMENS RESTROOM.4. CLEAN HANDLE AND DOOR OF MENS RESTROOM.5. CLEAN SHELVES IN WALK IN COOLER. 6. COLD TOP DOORS AND HANDLES ARE SOILED. (WHERE LUNCH MEAT TO BE SLICED IS STORED)7. PAN IN BOTTOM OF COLD TOP IS MOLDY. REMOVED. 8. CLEAN FOOD DEBRIS OUT OF BOTTOM OF PROOFER. (LEDGE IN FRONT)9. CLEAN DRAINS IN FRONT OF SODA MACHINE, UNDER TRAY.
Location: Kitchen
Equipment: Cold top
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN BELOW SODA MACHINE. SOILED BEHIND MACHINE.2. CLEAN INSIDE OF "WASTE" RECEPTACLE IN DINING ROOM. HEAVILY SOILED.3. CLEAN HANDLE AND DOOR OF WOMENS RESTROOM.4. CLEAN HANDLE AND DOOR OF MENS RESTROOM.5. CLEAN SHELVES IN WALK IN COOLER. 6. COLD TOP DOORS AND HANDLES ARE SOILED. (WHERE LUNCH MEAT TO BE SLICED IS STORED)7. PAN IN BOTTOM OF COLD TOP IS MOLDY. REMOVED. 8. CLEAN FOOD DEBRIS OUT OF BOTTOM OF PROOFER. (LEDGE IN FRONT)9. CLEAN DRAINS IN FRONT OF SODA MACHINE, UNDER TRAY.
Location: Kitchen
Equipment: Cold top
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN BELOW SODA MACHINE. SOILED BEHIND MACHINE.2. CLEAN INSIDE OF "WASTE" RECEPTACLE IN DINING ROOM. HEAVILY SOILED.3. CLEAN HANDLE AND DOOR OF WOMENS RESTROOM.4. CLEAN HANDLE AND DOOR OF MENS RESTROOM.5. CLEAN SHELVES IN WALK IN COOLER. 6. COLD TOP DOORS AND HANDLES ARE SOILED. (WHERE LUNCH MEAT TO BE SLICED IS STORED)7. PAN IN BOTTOM OF COLD TOP IS MOLDY. REMOVED. 8. CLEAN FOOD DEBRIS OUT OF BOTTOM OF PROOFER. (LEDGE IN FRONT)9. CLEAN DRAINS IN FRONT OF SODA MACHINE, UNDER TRAY.
Location: Kitchen
Equipment: -
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN BELOW SODA MACHINE. SOILED BEHIND MACHINE.2. CLEAN INSIDE OF "WASTE" RECEPTACLE IN DINING ROOM. HEAVILY SOILED.3. CLEAN HANDLE AND DOOR OF WOMENS RESTROOM.4. CLEAN HANDLE AND DOOR OF MENS RESTROOM.5. CLEAN SHELVES IN WALK IN COOLER. 6. COLD TOP DOORS AND HANDLES ARE SOILED. (WHERE LUNCH MEAT TO BE SLICED IS STORED)7. PAN IN BOTTOM OF COLD TOP IS MOLDY. REMOVED. 8. CLEAN FOOD DEBRIS OUT OF BOTTOM OF PROOFER. (LEDGE IN FRONT)9. CLEAN DRAINS IN FRONT OF SODA MACHINE, UNDER TRAY.
Location: Dining room
Equipment: Soda machine
|
01/03/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Meats on the cold top are 44-46F. The interior temperature is 42-43 F.
Location: Kitchen
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: No handwashing observed when employees were putting on gloves. Always wash your hands before putting on gloves and at each glove change.
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
|
06/13/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Meats on the cold top are 44-46F. The interior temperature is 42-43 F.
Location: Kitchen
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: No handwashing observed when employees were putting on gloves. Always wash your hands before putting on gloves and at each glove change.
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
|
06/06/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: The reach in cooler is not working. Ice is being used on the cold top. Meats on the cold top are 44-47F. Use more ice and lay meats lower in the pans until the cooler is repaired to maintain 41 F or less.
Location: Kitchen
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: No handwashing observed when employees were putting on gloves. Always wash your hands before putting on gloves and at each glove change.
|
05/30/2012 | Routine |
| No violation noted during this evaluation. | 12/20/2011 | Routine |
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