- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Dumping drink in front hand sink. Discontinue. Use only for hand washing.
- 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: Two of the inplace sanitizer buckets are not reading any sanitizer. (in vegetable prep sink and by ice cream machine). Please maintian bleach at 50-100 ppm. CORRECTED
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Hole in wall in mop room. Please repair to smooth, non absorbent and easily cleanable state.
- 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. Floor below, behind and beside fryers is soiled. Grease dripping toward fry freezer. Please clean.2. Wall behind fryers is soiled. Please clean. 3. The light guards and ceiling on make line are soiled. Please clean. 4. Floor- wall junctions soiled below clean dish shelf. Please clean. 5. Floor below wire shelf and grease recycling unit in back is soiled. Please clean.
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Silicone caulk missing on part of the vegetable prep sink. Please provide.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Water line leak beside water heater. Please repair and clean floor of standing water.
|
10/15/2014 | Recheck |
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Dumping drink in front hand sink. Discontinue. Use only for hand washing.
- Chemical sanitizer concentration (corrected on site)
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: Two of the inplace sanitizer buckets are not reading any sanitizer. (in vegetable prep sink and by ice cream machine). Please maintian bleach at 50-100 ppm. CORRECTED
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Hole in wall in mop room. Please repair to smooth, non absorbent and easily cleanable state.
- 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. Floor below, behind and beside fryers is soiled. Grease dripping toward fry freezer. Please clean.2. Wall behind fryers is soiled. Please clean. 3. The light guards and ceiling on make line are soiled. Please clean. 4. Floor- wall junctions soiled below clean dish shelf. Please clean. 5. Floor below wire shelf and grease recycling unit in back is soiled. Please clean.
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Silicone caulk missing on part of the vegetable prep sink. Please provide.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Water line leak beside water heater. Please repair and clean floor of standing water.
|
10/08/2014 | Routine |
- 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: Clean floor-wall junction below clean dish shelf by 2 bay sink.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Broken light guard. Replace.
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Front hand sink out of paper towels. Provide.
|
03/26/2014 | Routine |
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: Cheese was not time marked. Time mark all products.
Location: Cook line
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw bacon stored on top of milk. Store bacon below milk.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Wire shelving inside walk in cooler soiled. Clean and sanitize wire shelving regularly.
Location: Walk-in cooler
Equipment: Wire shelving
- 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: No sanitizing concentration in in-place bucket. Fill bucket will proper sanitizing concentration.
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. Ceiling and vents soiled above dish area and cook line. Clean.2. Floor under wire storage near soda machine soiled. Clean floor.
Location: Kitchen
- Wiping cloths / no other purpose (corrected)
Wiping cloth(s) used improperly.
Correction: Cloths used for wiping food spills shall be used for no other purpose.
Comments: Cloth towel used to repair mop sink pipe nozzel. Remove cloth towel and repair.
Location: Utility room
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Wheels on Hamburger freezer broken. Repair.2. Kickplate broken inside ice machine. Repair.3. LId loose/breaking on fry chest freezer. Repair or replace.
Location: Kitchen
Equipment: Chest freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Wheels on Hamburger freezer broken. Repair.2. Kickplate broken inside ice machine. Repair.3. LId loose/breaking on fry chest freezer. Repair or replace.
Location: Kitchen
Equipment: Ice machine
|
09/17/2013 | Recheck |
- Time vs. temperature
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: Cheese was not time marked. Time mark all products.
Location: Cook line
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw bacon stored on top of milk. Store bacon below milk.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Wire shelving inside walk in cooler soiled. Clean and sanitize wire shelving regularly.
Location: Walk-in cooler
Equipment: Wire shelving
- 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: No sanitizing concentration in in-place bucket. Fill bucket will proper sanitizing concentration.
Location: Cook line
Equipment: -
- 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. Ceiling and vents soiled above dish area and cook line. Clean.2. Floor under wire storage near soda machine soiled. Clean floor.
Location: Kitchen
- Wiping cloths / no other purpose
Wiping cloth(s) used improperly.
Correction: Cloths used for wiping food spills shall be used for no other purpose.
Comments: Cloth towel used to repair mop sink pipe nozzel. Remove cloth towel and repair.
Location: Utility room
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Wheels on hamburger freezer broken. Repair.2. Kickplate broken inside ice machine. Repair.3. LId loose/breaking on fry chest freezer. Repair or replace.
Location: Kitchen
Equipment: Chest freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Wheels on hamburger freezer broken. Repair.2. Kickplate broken inside ice machine. Repair.3. LId loose/breaking on fry chest freezer. Repair or replace.
Location: Kitchen
Equipment: Ice machine
|
09/10/2013 | Routine |
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Tea urn on floor. Store 6 inches off the floor after cleaning.
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Wall tile broken and missing by chemical storage in back and by ansul pull near vegetable prep sink. Replace.
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 below 2 bay sink, below back handsink and by ice machine. 2. Light guards in kitchen are soiled, Over mini prep top and by fry exhaust hood. Clean.
Location: Kitchen
- 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: Bread racks in walk in freezer used to store boxes on are soiled. Remove. Provide easy to clean shelving/dunage rack that keeps food 6 inches off the floor. Note: bread racks being used at this time due to large shippment.
Location: Kitchen
- 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: Keep food in walk in freezer 6 inches off the floor.
Location: Walk-in freezer
|
04/19/2013 | Recheck |
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Tea urn on floor. Store 6 inches off the floor after cleaning.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Wall tile broken and missing by chemical storage in back and by ansul pull near vegetable prep sink. Replace.
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 below 2 bay sink, below back handsink and by ice machine. 2. Light guards in kitchen are soiled, Over mini prep top and by fry exhaust hood. Clean.
Location: Kitchen
- 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: Bread racks in walk in freezer used to store boxes on are soiled. Remove. Provide easy to clean shelving/dunage rack that keeps food 6 inches off the floor.
Location: Kitchen
- 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: Keep food in walk in freezer 6 inches off the floor.
Location: Walk-in freezer
|
04/12/2013 | Recheck |
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Tea urn on floor. Store 6 inches off the floor after cleaning.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Wall tile broken and missing by chemical storage in back and by ansul pull near vegetable prep sink. Replace.
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 below 2 bay sink, below back handsink and by ice machine. 2. Light guards in kitchen are soiled, Over mini prep top and by fry exhaust hood. Clean.
Location: Kitchen
- 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: Bread racks in walk in freezer used to store boxes on are soiled. Remove. Provide easy to clean shelving/dunage rack that keeps food 6 inches off the floor.
Location: Kitchen
- 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: Keep food in walk in freezer 6 inches off the floor.
Location: Walk-in freezer
|
03/28/2013 | Routine |
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Employee drink without lid or straw. Please provide provide lid/straw for employee drinks.
Location: Kitchen
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: Provide hand sink by 3 bay sink as written on transfer inpsection.
Location: Kitchen
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Please mount soap and paper towel dispsensers at new hand sink.
Location: Kitchen
- 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: Please provide shelves/ dunage racks for walk in freezer.
Location: Kitchen
Equipment: Walk in freezer
|
09/12/2012 | Recheck |
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Employee drink without lid or straw. Please provide provide lid/straw for employee drinks.
Location: Kitchen
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: Provide hand sink by 3 bay sink as written on transfer inpsection.
Location: Kitchen
Equipment: Hand sink
- 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: Please provide shelves/ dunage racks for walk in freezer.
Location: Kitchen
Equipment: Walk in freezer
|
09/04/2012 | Routine |
| No violation noted during this evaluation. | 08/14/2012 | Non-Illness Complaint Recheck |
| No violation noted during this evaluation. | 08/13/2012 | Non-Illness Complaint |
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: Make sure to keep 4 hour disposal times on cheese at room temperature/not in refrigeration.
Location: Kitchen (front)
Equipment: -
- 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: employee put on gloves without washing hands. Please wash hands before putting on gloves.
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: Add hand sink at 3 bay sink area nearest fryers.
Location: Kitchen
Equipment: Hand sink
- Equipment drainage (corrected)
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: make sure ice machine drain line is able to drain, against floor at this time- extend to floor drain.
Location: Kitchen
- 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 food on floor in walk in freezer. Please store 6 inches off the floor.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak at left faucet of 3 bay sink. Please repair.
Location: Kitchen
Equipment: 3-bay
- 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 cup lids on floor on front line. Please store 6 inches off the floor.
Location: Kitchen (front)
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Ceramic tile broken on wall by soda syrup line. Repair. Make wall smooth, non absorbent and easily cleanable.
Location: Kitchen
|
07/18/2012 | Pre-Licensing Recheck |
- Time vs. temperature (corrected on site)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: Make sure to keep 4 hour disposal times on cheese at room temperature/not in refrigeration.
Location: Kitchen (front)
Equipment: -
- 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: employee put on gloves without washing hands. Please wash hands before putting on gloves.
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: Add hand sink at 3 bay sink area nearest fryers.
Location: Kitchen
Equipment: Hand sink
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: make sure ice machine drain line is able to drain, against floor at this time- extend to floor drain.
Location: Kitchen
- 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 food on floor in walk in freezer. Please store 6 inches off the floor.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak at left faucet of 3 bay sink. Please repair.
Location: Kitchen
Equipment: 3-bay
- 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 cup lids on floor on front line. Please store 6 inches off the floor.
Location: Kitchen (front)
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Ceramic tile broken on wall by soda syrup line. Repair. Make wall smooth, non absorbent and easily cleanable.
Location: Kitchen
|
07/11/2012 | Pre-Licensing |
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