- Smoking Distance (corrected)
(a) Smoking observed within (8) feet of a public entrance to a public place or place of employment.
Correction: Ensure there is no smoking withing eight feet of any public entrance.
Comments: No smoking sign not posted at public entrance. No smoking sign posted at 2nd door. Post sign at first public entrance.
- 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: Cold top cooler on cook line holding food at 50 degrees F. Store all potentially hazardous foods at 41 degrees F or below.
Location: Cook line
Equipment: Cold top
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: Floor cleaner and all purpose cleaner stored above food items on wire shelving, Store all toxic materials away from food products.
Location: Back room
- 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: 1. Open can of soft drink on prep top cooler. Store all employee drinks away from food prep area.
Location: Prep area
Equipment: Prep Top Cooler
- Eating, drinking, smoking (corrected on site)
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: 1. Open can of soft drink on prep top cooler. Store all employee drinks away from food prep area.
Location: -
Equipment: -
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Condenser line in walk in cooler is leaking onto tomatoes. Repair equipment to proper working order and discard tomatoes.
Location: Walk-in cooler
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1.Manager was cleaning slicer in mop sink and then moved to 1 bay sink contaminating equipment. Clean all equipment appropriately. Dry food residue on slicer blades. Clean and sanitize every 4 hours.2. Rinse-a-matic device utilized to clean pitchers heavily soiled with food build up. Clean and sanitize every 4 hours.
Location: Prep area
Equipment: Slicer
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1.Manager was cleaning slicer in mop sink and then moved to 1 bay sink contaminating equipment. Clean all equipment appropriately. Dry food residue on slicer blades. Clean and sanitize every 4 hours.2. Rinse-a-matic device utilized to clean pitchers heavily soiled with food build up. Clean and sanitize every 4 hours.
Location: Service counter
Equipment: Mixer
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Hand sink, soap dispenser and paper towel dispenser heavily soiled. Hand sink should be maintained clean at all times to prevent the spread disease.
Location: Back room
Equipment: Hand sink
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: Manager did not sanitize slicer after attempted cleaning in mop sink. Clean and sanitize equipment properly after each use.
Location: Back room
Equipment: Slicer
- Soiled outer clothing (corrected)
Employee wearing soiled outer clothing.
Correction: Food employees shall wear clean outer clothing.
Comments: Manager's uniformed soiled.
- 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: Soiled boots next to food on wire shelving. Store all personal items away from food.
Location: Back room
- 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: Single services containers stored on floor in dry storage room. Store all single services containers at leat 6 inches off of the floor.
Location: Dry storage
- 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: All ceilings, walls and floors are heavily soiled especially in back. Clean and sanitize all ceilings, walls and floors.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet towel stored outside of in place sanitizer bucket. Always store wet towels inside in place sanitizer bucket.
Location: Cook line
- Unapproved non-food contact (corrected)
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: Condiments, personal items, paper records stored soiled cardboard boxes. Provide durable easily cleanable containers for storage.Cardboard on floor by delivery door used as foor mat. Use appropriate easily cleanable material for floor mats.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Lid for chest freezer by hamburger cooker is damaged. Repair or replace.2. Duct tape on sliding door for freezer. remove duct tape and repair door.3.Condenser line in walk in covered with duct tape and leaking onto tomatoes. Repair condenser lines and discard tomatoes.
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. Lid for chest freezer by hamburger cooker is damaged. Repair or replace.2. Duct tape on sliding door for freezer. remove duct tape and repair door.3.Condenser line in walk in covered with duct tape and leaking onto tomatoes. Repair condenser lines and discard tomatoes.
Location: Cook line
Equipment: Chest freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Lid for chest freezer by hamburger cooker is damaged. Repair or replace.2. Duct tape on sliding door for freezer. remove duct tape and repair door.3.Condenser line in walk in covered with duct tape and leaking onto tomatoes. Repair condenser lines and discard tomatoes.
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: Food products in freezer stored on floor. Store all food products at least 6 inches off of the floor.
Location: Walk-in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1.All cooking equipment including: toasters, warming ovens, refrigeration units, condiment holders, deep fryers, convection oven, etc are heavily soiled. Clean and sanitize all cooking equipment immediately.2. Pre-packaged buns stored on heavily soiled bread racks. Clean or replace bread racks.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1.All cooking equipment including: toasters, warming ovens, refrigeration units, condiment holders, deep fryers, convection oven, etc are heavily soiled. Clean and sanitize all cooking equipment immediately.2. Pre-packaged buns stored on heavily soiled bread racks. Clean or replace bread racks.
Location: Back room
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Warming trays crusted food soiled on surfaces. Clean warming trays daily.Cavity of the microwave soiled. Clean daily.
Location: Cook line
Equipment: Warming drawers
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Warming trays crusted food soiled on surfaces. Clean warming trays daily.Cavity of the microwave soiled. Clean daily.
Location: Cook line
Equipment: Microwave oven
- Warewashing No detergent (corrected)
Warewashing equipment used without a cleaning agent.
Correction: Provided approved cleaning agent.
Comments: Manager washed slicer in mop sink with no detergent. Clean equipment appropriately in 3 bay sink.
Location: Back room
Equipment: Slicer
- Improper rinsing of utensil(s) and equipment (corrected)
Washed utensil(s) and/or equipment not properly rinsed.
Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
Comments: Manager rinsed slicer in mop sink with garden hose. Clean, rinse and sanitize equipment in 3 bay sink.
Location: Back room
|
05/07/2014 | Recheck |
- Smoking Distance
(a) Smoking observed within (8) feet of a public entrance to a public place or place of employment.
Correction: Ensure there is no smoking withing eight feet of any public entrance.
Comments: No smoking sign not posted at public entrance. No smoking sign posted at 2nd door. Post sign at first public entrance.
- 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: Cold top cooler on cook line holding food at 50 degrees F. Store all potentially hazardous foods at 41 degrees F or below.
Location: Cook line
Equipment: Cold top
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: Floor cleaner and all purpose cleaner stored above food items on wire shelving, Store all toxic materials away from food products.
Location: Back room
- 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: 1. Open can of soft drink on prep top cooler. Store all employee drinks away from food prep area.
Location: Prep area
Equipment: Prep Top Cooler
- Eating, drinking, smoking (corrected on site)
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: 1. Open can of soft drink on prep top cooler. Store all employee drinks away from food prep area.
Location: -
Equipment: -
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Condenser line in walk in cooler is leaking onto tomatoes. Repair equipment to proper working order and discard tomatoes.
Location: Walk-in cooler
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1.Manager was cleaning slicer in mop sink and then moved to 1 bay sink contaminating equipment. Clean all equipment appropriately. Dry food residue on slicer blades. Clean and sanitize every 4 hours.2. Rinse-a-matic device utilized to clean pitchers heavily soiled with food build up. Clean and sanitize every 4 hours.
Location: Prep area
Equipment: Slicer
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1.Manager was cleaning slicer in mop sink and then moved to 1 bay sink contaminating equipment. Clean all equipment appropriately. Dry food residue on slicer blades. Clean and sanitize every 4 hours.2. Rinse-a-matic device utilized to clean pitchers heavily soiled with food build up. Clean and sanitize every 4 hours.
Location: Service counter
Equipment: Mixer
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Hand sink, soap dispenser and paper towel dispenser heavily soiled. Hand sink should be maintained clean at all times to prevent the spread disease.
Location: Back room
Equipment: Hand sink
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: Manager did not sanitize slicer after attempted cleaning in mop sink. Clean and sanitize equipment properly after each use.
Location: Back room
Equipment: Slicer
- Soiled outer clothing
Employee wearing soiled outer clothing.
Correction: Food employees shall wear clean outer clothing.
Comments: Manager's uniformed soiled.
- 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: Soiled boots next to food on wire shelving. Store all personal items away from food.
Location: Back room
- 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: Single services containers stored on floor in dry storage room. Store all single services containers at leat 6 inches off of the floor.
Location: Dry storage
- 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: All ceilings, walls and floors are heavily soiled especially in back. Clean and sanitize all ceilings, walls and floors.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet towel stored outside of in place sanitizer bucket. Always store wet towels inside in place sanitizer bucket.
Location: Cook line
- 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: Condiments, personal items, paper records stored soiled cardboard boxes. Provide durable easily cleanable containers for storage.Cardboard on floor by delivery door used as foor mat. Use appropriate easily cleanable material for floor mats.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Lid for chest freezer by hamburger cooker is damaged. Repair or replace.2. Duct tape on sliding door for freezer. remove duct tape and repair door.3.Condenser line in walk in covered with duct tape and leaking onto tomatoes. Repair condenser lines and discard tomatoes.
Location: Kitchen
Equipment: Chest freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Lid for chest freezer by hamburger cooker is damaged. Repair or replace.2. Duct tape on sliding door for freezer. remove duct tape and repair door.3.Condenser line in walk in covered with duct tape and leaking onto tomatoes. Repair condenser lines and discard tomatoes.
Location: Cook line
Equipment: Chest freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Lid for chest freezer by hamburger cooker is damaged. Repair or replace.2. Duct tape on sliding door for freezer. remove duct tape and repair door.3.Condenser line in walk in covered with duct tape and leaking onto tomatoes. Repair condenser lines and discard tomatoes.
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: Food products in freezer stored on floor. Store all food products at least 6 inches off of the floor.
Location: Walk-in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1.All cooking equipment including: toasters, warming ovens, refrigeration units, condiment holders, deep fryers, convection oven, etc are heavily soiled. Clean and sanitize all cooking equipment immediately.2. Pre-packaged buns stored on heavily soiled bread racks. Clean or replace bread racks.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1.All cooking equipment including: toasters, warming ovens, refrigeration units, condiment holders, deep fryers, convection oven, etc are heavily soiled. Clean and sanitize all cooking equipment immediately.2. Pre-packaged buns stored on heavily soiled bread racks. Clean or replace bread racks.
Location: Back room
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Warming trays crusted food soiled on surfaces. Clean warming trays daily.Cavity of the microwave soiled. Clean daily.
Location: Cook line
Equipment: Warming drawers
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Warming trays crusted food soiled on surfaces. Clean warming trays daily.Cavity of the microwave soiled. Clean daily.
Location: Cook line
Equipment: Microwave oven
- Warewashing No detergent
Warewashing equipment used without a cleaning agent.
Correction: Provided approved cleaning agent.
Comments: Manager washed slicer in mop sink with no detergent. Clean equipment appropriately in 3 bay sink.
Location: Back room
Equipment: Slicer
- Improper rinsing of utensil(s) and equipment
Washed utensil(s) and/or equipment not properly rinsed.
Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
Comments: Manager rinsed slicer in mop sink with garden hose. Clean, rinse and sanitize equipment in 3 bay sink.
Location: Back room
|
04/30/2014 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FOOD STORED ON SHELVING SOILED WITH BUILD UP LOCATED INSIDE WALK IN COOLER.2. TOMATO DICER STORED SOILED. CLEAN EQUIPMENT THOROUGHLY BEFORE STORAGE.3. BUNS STORED ON DIRTY RACKS. CLEAN RACKS THOROUGHLY BEFORE USE.CLEAN AND SANITIZE SHELVING THOROUGHLY ON A REGULAR BASIS TO PREVENT ACCUMULATION OF FOOD SOIL.RECHECK 10/9/13: SHELF INSIDE WALK IN COOLER SOILED WITH RUST AND WILL HAVE TO BE REPLACED. OTHER VIOLATIONS CORRECTED
Location: Walk-in cooler
Equipment: Wire shelving
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: BACK DOOR PROPPED OPEN.KEEP DOOR CLOSED TO PREVENT RODENT AND/OR INSECT ENTRY.
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: FLOOR SOILED WITH DRIED FOOD RESIDUE INSIDE WALK IN COOLER.CLEAN THOROUGHLY.
Location: Walk-in cooler
- Food unsafe(Non-Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: SEVERAL HEADS OF LETTUCE DISCOLORED ON SURFACES LOCATED INSIDE 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: SOAP DISPENSER SOILED LOCATED AT HAND SINK.CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
Equipment: Hand sink
|
10/23/2013 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FOOD STORED ON SHELVING SOILED WITH BUILD UP LOCATED INSIDE WALK IN COOLER.2. TOMATO DICER STORED SOILED. CLEAN EQUIPMENT THOROUGHLY BEFORE STORAGE.3. BUNS STORED ON DIRTY RACKS. CLEAN RACKS THOROUGHLY BEFORE USE.CLEAN AND SANITIZE SHELVING THOROUGHLY ON A REGULAR BASIS TO PREVENT ACCUMULATION OF FOOD SOIL.RECHECK 10/9/13: SHELF INSIDE WALK IN COOLER SOILED WITH RUST AND WILL HAVE TO BE REPLACED. OTHER VIOLATIONS CORRECTED
Location: Walk-in cooler
Equipment: Wire shelving
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: BACK DOOR PROPPED OPEN.KEEP DOOR CLOSED TO PREVENT RODENT AND/OR INSECT ENTRY.
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: FLOOR SOILED WITH DRIED FOOD RESIDUE INSIDE WALK IN COOLER.CLEAN THOROUGHLY.
Location: Walk-in cooler
- Food unsafe(Non-Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: SEVERAL HEADS OF LETTUCE DISCOLORED ON SURFACES LOCATED INSIDE 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: SOAP DISPENSER SOILED LOCATED AT HAND SINK.CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
Equipment: Hand sink
|
10/09/2013 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FOOD STORED ON SHELVING SOILED WITH BUILD UP LOCATED INSIDE WALK IN COOLER.2. TOMATO DICER STORED SOILED. CLEAN EQUIPMENT THOROUGHLY BEFORE STORAGE.3. BUNS STORED ON DIRTY RACKS. CLEAN RACKS THOROUGHLY BEFORE USE.CLEAN AND SANITIZE SHELVING THOROUGHLY ON A REGULAR BASIS TO PREVENT ACCUMULATION OF FOOD SOIL.
Location: Walk-in cooler
Equipment: Wire shelving
- Open doors and windows
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: BACK DOOR PROPPED OPEN.KEEP DOOR CLOSED TO PREVENT RODENT AND/OR INSECT ENTRY.
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: FLOOR SOILED WITH DRIED FOOD RESIDUE INSIDE WALK IN COOLER.CLEAN THOROUGHLY.
Location: Walk-in cooler
- Food unsafe(Non-Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: SEVERAL HEADS OF LETTUCE DISCOLORED ON SURFACES LOCATED INSIDE WALK IN COOLER.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SOAP DISPENSER SOILED LOCATED AT HAND SINK.CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
Equipment: Hand sink
|
10/02/2013 | Routine |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: CHICKEN STRIPS HOLDING AT 127 DEGREES F AND CHICKEN NUGGETS AT 122 LOCATED IN WARMER ON MAKE LINE.MAINTAIN HOT FOODS WITH AN INTERNAL HOT HOLDING TEMPERATURE OF 135 DEGREES F OR HIGHER. DISCARDED.CHICKEN STRIPS AND NUGGETS ARE COOKED TO ORDER ACCORDING TO MANAGER AND NOT STORED IN WARMERS ON MAKE LINE.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. MOLD GROWTH ON SURFACE OF RACK CONTAINING BOXED TOMATOES AND OTHER FOOD ITEMS LOCATED INSIDE WALK IN COOLER.CLEAN AND SANITIZE SHELF THOROUGHLY ON A REGULAR BASIS TO PREVENT MOLD GROWTH.2. DOOR HANDLE LOCATED ON WALK IN FREEZER DOOR SOILED WITH BUILD UP.CLEAN AND SANITIZE THOROUGHLY.
Location: Walk-in cooler
|
03/20/2013 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: CHICKEN STRIPS HOLDING AT 127 DEGREES F AND CHICKEN NUGGETS AT 122 LOCATED IN WARMER ON MAKE LINE.MAINTAIN HOT FOODS WITH AN INTERNAL HOT HOLDING TEMPERATURE OF 135 DEGREES F OR HIGHER. DISCARDED
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. MOLD GROWTH ON SURFACE OF RACK CONTAINING BOXED TOMATOES AND OTHER FOOD ITEMS LOCATED INSIDE WALK IN COOLER.CLEAN AND SANITIZE SHELF THOROUGHLY ON A REGULAR BASIS TO PREVENT MOLD GROWTH.2. DOOR HANDLE LOCATED ON WALK IN FREEZER DOOR SOILED WITH BUILD UP.CLEAN AND SANITIZE THOROUGHLY.
Location: Walk-in cooler
|
03/06/2013 | Routine |
- 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: CLEAN EQUIPMENT DRAINING ON CARD BOARD LOCATED ON STORAGE SHELF. PROVIDE A DURABLE, NON ABSORBENT, APPROVED MATERIAL TO DRAIN EQUIPMENT.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: TOWEL WRAPPED AROUND HOSE TO CONTAIN LEAK LOCATED AT THREE COMPARTMENT SINK. PROVIDE REPAIR.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: REMOVE BUILD UP ON KICK TRAY INSIDE ICE MACHINE.
Location: Kitchen
|
09/21/2012 | Routine |
| No violation noted during this evaluation. | 08/06/2012 | Non-Illness Complaint |
- 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: SMALL REACH IN BEVERAGE COOLER HOLDING AT 46 DEGREES F. ADJUST TEMPERATURE TO HOLD AT 41 DEGREES F OR LOWER.
Location: Service counter
- Restroom capacity
Inadequate number of toilet facilities.
Correction: Provide number of toilets as required by law.
Comments: MENS RESTROOM CLOSED FOR REPAIR. TWO RESTROOMS ARE REQUIRED FOR SEATING CAPACITY GREATER THAN FIFTEEN INSIDE ESTABLISHMENT.
Location: Dining room
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. WATER DRIPPING FROM MOP SINK FAUCET. REAPAIR LEAK2. WATER LEAKING FROM HOT WATER FOOT PEDAL AT HAND SINK. REPAIR LEAK3. WATER VELOCITY TOO LOW LOCATED AT HAND SINK IN WOMENS RESTROOM. INCREASE WATER VELOCITY AT HAND SINK.MENS RESTROOM CLOSED DUE TO REPAIR OF WATER LEAK. WATER SEEPING THROUGH WALLS. ACCORDING TO MANAGER, FACILITIES MANAGEMENT HAS NOT DETERMINED SOURCE OF LEAK AFTER TWO TRIPS TO ESTABLISHMENT AND IS SCHEDULED TO TROUBLE SHOOT LEAK AGAIN. CONTINUE TO PROVIDE SERVICE TO DETERMINE LEAK AND PROVIDE REPAIR.
Location: Kitchen
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. WATER DRIPPING FROM MOP SINK FAUCET. REAPAIR LEAK2. WATER LEAKING FROM HOT WATER FOOT PEDAL AT HAND SINK. REPAIR LEAK3. WATER VELOCITY TOO LOW LOCATED AT HAND SINK IN WOMENS RESTROOM. INCREASE WATER VELOCITY AT HAND SINK.MENS RESTROOM CLOSED DUE TO REPAIR OF WATER LEAK. WATER SEEPING THROUGH WALLS. ACCORDING TO MANAGER, FACILITIES MANAGEMENT HAS NOT DETERMINED SOURCE OF LEAK AFTER TWO TRIPS TO ESTABLISHMENT AND IS SCHEDULED TO TROUBLE SHOOT LEAK AGAIN. CONTINUE TO PROVIDE SERVICE TO DETERMINE LEAK AND PROVIDE REPAIR.
Location: Kitchen
Equipment: Mop sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. WATER DRIPPING FROM MOP SINK FAUCET. REAPAIR LEAK2. WATER LEAKING FROM HOT WATER FOOT PEDAL AT HAND SINK. REPAIR LEAK3. WATER VELOCITY TOO LOW LOCATED AT HAND SINK IN WOMENS RESTROOM. INCREASE WATER VELOCITY AT HAND SINK.MENS RESTROOM CLOSED DUE TO REPAIR OF WATER LEAK. WATER SEEPING THROUGH WALLS. ACCORDING TO MANAGER, FACILITIES MANAGEMENT HAS NOT DETERMINED SOURCE OF LEAK AFTER TWO TRIPS TO ESTABLISHMENT AND IS SCHEDULED TO TROUBLE SHOOT LEAK AGAIN. CONTINUE TO PROVIDE SERVICE TO DETERMINE LEAK AND PROVIDE REPAIR.
Location: Womens restroom
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. WATER DRIPPING FROM MOP SINK FAUCET. REAPAIR LEAK2. WATER LEAKING FROM HOT WATER FOOT PEDAL AT HAND SINK. REPAIR LEAK3. WATER VELOCITY TOO LOW LOCATED AT HAND SINK IN WOMENS RESTROOM. INCREASE WATER VELOCITY AT HAND SINK.MENS RESTROOM CLOSED DUE TO REPAIR OF WATER LEAK. WATER SEEPING THROUGH WALLS. ACCORDING TO MANAGER, FACILITIES MANAGEMENT HAS NOT DETERMINED SOURCE OF LEAK AFTER TWO TRIPS TO ESTABLISHMENT AND IS SCHEDULED TO TROUBLE SHOOT LEAK AGAIN. CONTINUE TO PROVIDE SERVICE TO DETERMINE LEAK AND PROVIDE REPAIR.
Location: Mens restroom
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07/24/2012 | Pre-Licensing Recheck |
- 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: SMALL REACH IN BEVERAGE COOLER HOLDING AT 46 DEGREES F. ADJUST TEMPERATURE TO HOLD AT 41 DEGREES F OR LOWER.
Location: Service counter
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: MENS RESTROOM CLOSED DUE TO REPAIR OF WATER LEAK. WATER SEEPING THROUGH WALLS. ACCORDING TO MANAGER, FACILITIES MANAGEMENT HAS NOT DETERMINED SOURCE OF LEAK AFTER TWO TRIPS TO ESTABLISHMENT AND IS SCHEDULED TO TROUBLE SHOOT LEAK AGAIN. CONTINUE TO PROVIDE SERVICE TO DETERMINE LEAK AND PROVIDE REPAIR.
Location: Mens restroom
- Restroom capacity
Inadequate number of toilet facilities.
Correction: Provide number of toilets as required by law.
Comments: MENS RESTROOM CLOSED FOR REPAIR. TWO RESTROOMS ARE REQUIRED FOR SEATING CAPACITY GREATER THAN FIFTEEN INSIDE ESTABLISHMENT.
Location: Dining room
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. WATER DRIPPING FROM MOP SINK FAUCET. REAPAIR LEAK2. WATER LEAKING FROM HOT WATER FOOT PEDAL AT HAND SINK. REPAIR LEAK3. WATER VELOCITY TOO LOW LOCATED AT HAND SINK IN WOMENS RESTROOM. INCREASE WATER VELOCITY AT HAND SINK.
Location: Kitchen
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. WATER DRIPPING FROM MOP SINK FAUCET. REAPAIR LEAK2. WATER LEAKING FROM HOT WATER FOOT PEDAL AT HAND SINK. REPAIR LEAK3. WATER VELOCITY TOO LOW LOCATED AT HAND SINK IN WOMENS RESTROOM. INCREASE WATER VELOCITY AT HAND SINK.
Location: Kitchen
Equipment: Mop sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. WATER DRIPPING FROM MOP SINK FAUCET. REAPAIR LEAK2. WATER LEAKING FROM HOT WATER FOOT PEDAL AT HAND SINK. REPAIR LEAK3. WATER VELOCITY TOO LOW LOCATED AT HAND SINK IN WOMENS RESTROOM. INCREASE WATER VELOCITY AT HAND SINK.
Location: Womens restroom
Equipment: Hand sink
|
07/12/2012 | Pre-Licensing 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: SMALL REACH IN BEVERAGE COOLER HOLDING AT 46 DEGREES F. ADJUST TEMPERATURE TO HOLD AT 41 DEGREES F OR LOWER.
Location: Service counter
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. WATER DRIPPING FROM MOP SINK FAUCET. REAPAIR LEAK2. WATER LEAKING FROM HOT WATER FOOT PEDAL AT HAND SINK. REPAIR LEAK3. WATER VELOCITY TOO LOW LOCATED AT HAND SINK IN WOMENS RESTROOM. INCREASE WATER VELOCITY AT HAND SINK.
Location: Kitchen
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. WATER DRIPPING FROM MOP SINK FAUCET. REAPAIR LEAK2. WATER LEAKING FROM HOT WATER FOOT PEDAL AT HAND SINK. REPAIR LEAK3. WATER VELOCITY TOO LOW LOCATED AT HAND SINK IN WOMENS RESTROOM. INCREASE WATER VELOCITY AT HAND SINK.
Location: Kitchen
Equipment: Mop sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. WATER DRIPPING FROM MOP SINK FAUCET. REAPAIR LEAK2. WATER LEAKING FROM HOT WATER FOOT PEDAL AT HAND SINK. REPAIR LEAK3. WATER VELOCITY TOO LOW LOCATED AT HAND SINK IN WOMENS RESTROOM. INCREASE WATER VELOCITY AT HAND SINK.
Location: Womens restroom
Equipment: Hand sink
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07/05/2012 | Pre-Licensing |
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