- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Hood vents are soiled. Please have the hood cleaned.
Location: Kitchen
|
10/27/2014 | Routine |
- Smoking Paraphernalia (corrected)
Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
Correction: Remove all smoking paraphernalia from facility.
Comments: Box of cigarettes are observed next to plates underneath bar area. Remove all smoking paraphernalia from facility.
- Warning Signs (corrected)
Warning signs not posted at each door.
Correction: Provide and post warning signs on each entrance to facility.
- 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: 1. True refrigeration on cook line temperature was being held at 47F2. Roper refrigeration unit was being held at 57F. This refrigeration unit is only storing biscuits.3 Hot point refrigeration unit was being held at 50F. Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Cook line
- 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: 1. True refrigeration on cook line temperature was being held at 47F2. Roper refrigeration unit was being held at 57F. This refrigeration unit is only storing biscuits.3 Hot point refrigeration unit was being held at 50F. Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Kitchen (back)
- 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: 1. True refrigeration on cook line temperature was being held at 47F2. Roper refrigeration unit was being held at 57F. This refrigeration unit is only storing biscuits.3 Hot point refrigeration unit was being held at 50F. Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Kitchen (back)
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: Gravy cooling at room temperature. PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Location: Kitchen (front)
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Rodents droppings observed in back of kitchen. Hire an approved pest control service to come out and provide their services. Receipts will need to be provided.
Location: Kitchen (back)
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Manager took customers a menu and came baack into the kitchen. Manager did not wash their hands and placed new ones on.
- 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 touched a menu and did not wash their hands. Employee hands should be washed after contamination occurs.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener soiled in kitchen. Please clean and sanitize can opener in kitchen.2. Ice machine soiled. Please clean and sanitize ice machine in kitchen.3. Pop nossels soiled next to ice machine. Clean and sanitize pop nossels next to ice machine.4. Knives stored in white bucket by grease fryer are soiled. (these knives are beiing store like they are clean.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener soiled in kitchen. Please clean and sanitize can opener in kitchen.2. Ice machine soiled. Please clean and sanitize ice machine in kitchen.3. Pop nossels soiled next to ice machine. Clean and sanitize pop nossels next to ice machine.4. Knives stored in white bucket by grease fryer are soiled. (these knives are beiing store like they are clean.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener soiled in kitchen. Please clean and sanitize can opener in kitchen.2. Ice machine soiled. Please clean and sanitize ice machine in kitchen.3. Pop nossels soiled next to ice machine. Clean and sanitize pop nossels next to ice machine.4. Knives stored in white bucket by grease fryer are soiled. (these knives are beiing store like they are clean.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener soiled in kitchen. Please clean and sanitize can opener in kitchen.2. Ice machine soiled. Please clean and sanitize ice machine in kitchen.3. Pop nossels soiled next to ice machine. Clean and sanitize pop nossels next to ice machine.4. Knives stored in white bucket by grease fryer are soiled. (these knives are beiing store like they are clean.
Location: Kitchen
- 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.
Location: Kitchen (front)
- Reuse of soiled tableware (corrected)
Soiled tableware reused.
Correction: Tableware shall not be reused for additional food service.
Comments: Do not re-use any type of tableware for additional food service.
- 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. Employee purse is being stored on dry storage shelf. Please do not store personal items on food contact areas.2. Employee cell phone is being stored on top of table in kitchen area.
Location: Kitchen (back)
- 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. Employee purse is being stored on dry storage shelf. Please do not store personal items on food contact areas.2. Employee cell phone is being stored on top of table in kitchen area.
Location: Kitchen (front)
- 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.
Location: Kitchen (back)
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Remove egg cartons that are sitting on top of grill area.2. Remove empty boxes sitting on top of refrigeration unit in back of kitchen.
Location: Kitchen
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Remove egg cartons that are sitting on top of grill area.2. Remove empty boxes sitting on top of refrigeration unit in back of kitchen.
Location: Kitchen (back)
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Soiled dumpsters and receptacles (corrected)
Waste handling units not clean or improperly cleaned.
Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
Comments: Grease trap soiled in dumpster area. Please clean grease receptacle in dumpster area.
Location: Dumpster area
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. Vents soiled in kitchen. Please clean.
Location: Kitchen
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: 1. Wall next to light switch shall be finished. Provide a smooth, nonabsorbent, easily cleanable surface.2. Wall not fished by back dry storage rack. Provide a smooth, nonabsorbent, easily cleanable surface
Location: Kitchen (front)
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: 1. Wall next to light switch shall be finished. Provide a smooth, nonabsorbent, easily cleanable surface.2. Wall not fished by back dry storage rack. Provide a smooth, nonabsorbent, easily cleanable surface
Location: Kitchen (back)
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Walls should be smooth and easily cleanable.2. Ceiling tiles in back of kitchen are soiled. Please clean.3. Replace missing tiles by dish washer in kitchen.4. Replace missing tiles under ice machine in kitchen.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Walls should be smooth and easily cleanable.2. Ceiling tiles in back of kitchen are soiled. Please clean.3. Replace missing tiles by dish washer in kitchen.4. Replace missing tiles under ice machine in kitchen.
Location: Kitchen (back)
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Walls should be smooth and easily cleanable.2. Ceiling tiles in back of kitchen are soiled. Please clean.3. Replace missing tiles by dish washer in kitchen.4. Replace missing tiles under ice machine in kitchen.
Location: Kitchen (front)
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Walls should be smooth and easily cleanable.2. Ceiling tiles in back of kitchen are soiled. Please clean.3. Replace missing tiles by dish washer in kitchen.4. Replace missing tiles under ice machine in kitchen.
Location: Kitchen (front)
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Walls should be smooth and easily cleanable.2. Ceiling tiles in back of kitchen are soiled. Please clean.3. Replace missing tiles by dish washer in kitchen.4. Replace missing tiles under ice machine in 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. Walls soiled behing grill and fryer. Please clean walls behind grill and fryer.2. Wall soiled by light swith in front of kitchen. Please clean.3. Wall behing the warmer is soiled. Please clean.
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. Walls soiled behing grill and fryer. Please clean walls behind grill and fryer.2. Wall soiled by light swith in front of kitchen. Please clean.3. Wall behing the warmer is soiled. Please clean.
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. Walls soiled behing grill and fryer. Please clean walls behind grill and fryer.2. Wall soiled by light swith in front of kitchen. Please clean.3. Wall behing the warmer is soiled. Please clean.
Location: Kitchen (front)
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen (front)
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. All coolers should have a visible thermometer inside to allow temperature display. ( Proved thermometer in all coolers)2. Provide a thermometer so employees can test the temperature of hot and cold food items purchased by consumers.
Location: Kitchen
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. All coolers should have a visible thermometer inside to allow temperature display. ( Proved thermometer in all coolers)2. Provide a thermometer so employees can test the temperature of hot and cold food items purchased by consumers.
Location: Kitchen (back)
- 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: 1. Provide smooth, easily cleanable, non-absorbent shelving in back of kitchen.
Location: Kitchen (back)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice machine in need of repaired. Ice machine has rust on both sides. Ice machine will need to be replace in kitchen.2. Gasket to hot point refrigeration unit in need of repair. Repair or replace gasket.3. Repair/replace/reemove large non working refrigeration unit in back of kitchen.4. Repair or replace Roper refrigeration unit. All temperatures to refrigeration units should be 41F or lower. Temperature was at 57F.5. Repair condesation leak in last refrigeration unit on cook line.6. Repair hot point refrigeration to good working conditions. All temperatures to refrigeration units should be 41F or lower. Temperature was at 50F.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice machine in need of repaired. Ice machine has rust on both sides. Ice machine will need to be replace in kitchen.2. Gasket to hot point refrigeration unit in need of repair. Repair or replace gasket.3. Repair/replace/reemove large non working refrigeration unit in back of kitchen.4. Repair or replace Roper refrigeration unit. All temperatures to refrigeration units should be 41F or lower. Temperature was at 57F.5. Repair condesation leak in last refrigeration unit on cook line.6. Repair hot point refrigeration to good working conditions. All temperatures to refrigeration units should be 41F or lower. Temperature was at 50F.
Location: Kitchen (back)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice machine in need of repaired. Ice machine has rust on both sides. Ice machine will need to be replace in kitchen.2. Gasket to hot point refrigeration unit in need of repair. Repair or replace gasket.3. Repair/replace/reemove large non working refrigeration unit in back of kitchen.4. Repair or replace Roper refrigeration unit. All temperatures to refrigeration units should be 41F or lower. Temperature was at 57F.5. Repair condesation leak in last refrigeration unit on cook line.6. Repair hot point refrigeration to good working conditions. All temperatures to refrigeration units should be 41F or lower. Temperature was at 50F.
Location: Kitchen (back)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice machine in need of repaired. Ice machine has rust on both sides. Ice machine will need to be replace in kitchen.2. Gasket to hot point refrigeration unit in need of repair. Repair or replace gasket.3. Repair/replace/reemove large non working refrigeration unit in back of kitchen.4. Repair or replace Roper refrigeration unit. All temperatures to refrigeration units should be 41F or lower. Temperature was at 57F.5. Repair condesation leak in last refrigeration unit on cook line.6. Repair hot point refrigeration to good working conditions. All temperatures to refrigeration units should be 41F or lower. Temperature was at 50F.
Location: Kitchen (back)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice machine in need of repaired. Ice machine has rust on both sides. Ice machine will need to be replace in kitchen.2. Gasket to hot point refrigeration unit in need of repair. Repair or replace gasket.3. Repair/replace/reemove large non working refrigeration unit in back of kitchen.4. Repair or replace Roper refrigeration unit. All temperatures to refrigeration units should be 41F or lower. Temperature was at 57F.5. Repair condesation leak in last refrigeration unit on cook line.6. Repair hot point refrigeration to good working conditions. All temperatures to refrigeration units should be 41F or lower. Temperature was at 50F.
Location: Kitchen (front)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice machine in need of repaired. Ice machine has rust on both sides. Ice machine will need to be replace in kitchen.2. Gasket to hot point refrigeration unit in need of repair. Repair or replace gasket.3. Repair/replace/reemove large non working refrigeration unit in back of kitchen.4. Repair or replace Roper refrigeration unit. All temperatures to refrigeration units should be 41F or lower. Temperature was at 57F.5. Repair condesation leak in last refrigeration unit on cook line.6. Repair hot point refrigeration to good working conditions. All temperatures to refrigeration units should be 41F or lower. Temperature was at 50F.
Location: Kitchen (back)
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Remove tile under ice machine. Fixed equipment shall be installed and sealed.
Location: Kitchen
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Bacon not covered up in reach in cooler. Store food in packages, covered containers or wrappings.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1 Electrical plug is soiled behind fryer. Please clean electrical plug behind grease fryer
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1 Electrical plug is soiled behind fryer. Please clean electrical plug behind grease fryer
Location: Dumpster area
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Grill soiled in front of kitchen. Please clean.2. Fryer soiled in front of kitchen. Please clean.3. Warmer soiled. Please clean.
Location: Kitchen
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Grill soiled in front of kitchen. Please clean.2. Fryer soiled in front of kitchen. Please clean.3. Warmer soiled. Please clean.
Location: Kitchen
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Grill soiled in front of kitchen. Please clean.2. Fryer soiled in front of kitchen. Please clean.3. Warmer soiled. Please clean.
Location: Kitchen
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (back)
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Location: Kitchen
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Provide shielded, coated, or otherwise shatter resistant for light bulbs in back of kitchen.
Location: Kitchen (back)
- Linens food contact (corrected)
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Comments: Linens were used to cover up biscuits in kitchen. Linens may not be used in contact with food.
Location: Kitchen
|
06/30/2014 | Recheck |
- Smoking Paraphernalia (corrected)
Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
Correction: Remove all smoking paraphernalia from facility.
Comments: Box of cigarettes are observed next to plates underneath bar area. Remove all smoking paraphernalia from facility.
- Warning Signs (corrected)
Warning signs not posted at each door.
Correction: Provide and post warning signs on each entrance to facility.
- 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: 1. True refrigeration on cook line temperature was being held at 47F2. Roper refrigeration unit was being held at 57F. This refrigeration unit is only storing biscuits.3 Hot point refrigeration unit was being held at 50F. Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Cook line
- 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: 1. True refrigeration on cook line temperature was being held at 47F2. Roper refrigeration unit was being held at 57F. This refrigeration unit is only storing biscuits.3 Hot point refrigeration unit was being held at 50F. Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Kitchen (back)
- 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: 1. True refrigeration on cook line temperature was being held at 47F2. Roper refrigeration unit was being held at 57F. This refrigeration unit is only storing biscuits.3 Hot point refrigeration unit was being held at 50F. Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Kitchen (back)
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: Gravy cooling at room temperature. PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Location: Kitchen (front)
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Rodents droppings observed in back of kitchen. Hire an approved pest control service to come out and provide their services. Receipts will need to be provided.
Location: Kitchen (back)
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Manager took customers a menu and came baack into the kitchen. Manager did not wash their hands and placed new ones on.
- 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 touched a menu and did not wash their hands. Employee hands should be washed after contamination occurs.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener soiled in kitchen. Please clean and sanitize can opener in kitchen.2. Ice machine soiled. Please clean and sanitize ice machine in kitchen.3. Pop nossels soiled next to ice machine. Clean and sanitize pop nossels next to ice machine.4. Knives stored in white bucket by grease fryer are soiled. (these knives are beiing store like they are clean.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener soiled in kitchen. Please clean and sanitize can opener in kitchen.2. Ice machine soiled. Please clean and sanitize ice machine in kitchen.3. Pop nossels soiled next to ice machine. Clean and sanitize pop nossels next to ice machine.4. Knives stored in white bucket by grease fryer are soiled. (these knives are beiing store like they are clean.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener soiled in kitchen. Please clean and sanitize can opener in kitchen.2. Ice machine soiled. Please clean and sanitize ice machine in kitchen.3. Pop nossels soiled next to ice machine. Clean and sanitize pop nossels next to ice machine.4. Knives stored in white bucket by grease fryer are soiled. (these knives are beiing store like they are clean.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener soiled in kitchen. Please clean and sanitize can opener in kitchen.2. Ice machine soiled. Please clean and sanitize ice machine in kitchen.3. Pop nossels soiled next to ice machine. Clean and sanitize pop nossels next to ice machine.4. Knives stored in white bucket by grease fryer are soiled. (these knives are beiing store like they are clean.
Location: Kitchen
- 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.
Location: Kitchen (front)
- Reuse of soiled tableware (corrected)
Soiled tableware reused.
Correction: Tableware shall not be reused for additional food service.
Comments: Do not re-use any type of tableware for additional food service.
- 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. Employee purse is being stored on dry storage shelf. Please do not store personal items on food contact areas.2. Employee cell phone is being stored on top of table in kitchen area.
Location: Kitchen (back)
- 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. Employee purse is being stored on dry storage shelf. Please do not store personal items on food contact areas.2. Employee cell phone is being stored on top of table in kitchen area.
Location: Kitchen (front)
- 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.
Location: Kitchen (back)
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Remove egg cartons that are sitting on top of grill area.2. Remove empty boxes sitting on top of refrigeration unit in back of kitchen.
Location: Kitchen
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Remove egg cartons that are sitting on top of grill area.2. Remove empty boxes sitting on top of refrigeration unit in back of kitchen.
Location: Kitchen (back)
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Soiled dumpsters and receptacles (corrected)
Waste handling units not clean or improperly cleaned.
Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
Comments: Grease trap soiled in dumpster area. Please clean grease receptacle in dumpster area.
Location: Dumpster area
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. Vents soiled in kitchen. Please clean.
Location: Kitchen
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: 1. Wall next to light switch shall be finished. Provide a smooth, nonabsorbent, easily cleanable surface.2. Wall not fished by back dry storage rack. Provide a smooth, nonabsorbent, easily cleanable surface
Location: Kitchen (front)
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: 1. Wall next to light switch shall be finished. Provide a smooth, nonabsorbent, easily cleanable surface.2. Wall not fished by back dry storage rack. Provide a smooth, nonabsorbent, easily cleanable surface
Location: Kitchen (back)
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Walls should be smooth and easily cleanable.2. Ceiling tiles in back of kitchen are soiled. Please clean.3. Replace missing tiles by dish washer in kitchen.4. Replace missing tiles under ice machine in kitchen.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Walls should be smooth and easily cleanable.2. Ceiling tiles in back of kitchen are soiled. Please clean.3. Replace missing tiles by dish washer in kitchen.4. Replace missing tiles under ice machine in kitchen.
Location: Kitchen (back)
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Walls should be smooth and easily cleanable.2. Ceiling tiles in back of kitchen are soiled. Please clean.3. Replace missing tiles by dish washer in kitchen.4. Replace missing tiles under ice machine in kitchen.
Location: Kitchen (front)
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Walls should be smooth and easily cleanable.2. Ceiling tiles in back of kitchen are soiled. Please clean.3. Replace missing tiles by dish washer in kitchen.4. Replace missing tiles under ice machine in kitchen.
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. Walls soiled behing grill and fryer. Please clean walls behind grill and fryer.2. Wall soiled by light swith in front of kitchen. Please clean.3. Wall behing the warmer is soiled. Please clean.
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. Walls soiled behing grill and fryer. Please clean walls behind grill and fryer.2. Wall soiled by light swith in front of kitchen. Please clean.3. Wall behing the warmer is soiled. Please clean.
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. Walls soiled behing grill and fryer. Please clean walls behind grill and fryer.2. Wall soiled by light swith in front of kitchen. Please clean.3. Wall behing the warmer is soiled. Please clean.
Location: Kitchen (front)
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen (front)
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. All coolers should have a visible thermometer inside to allow temperature display. ( Proved thermometer in all coolers)2. Provide a thermometer so employees can test the temperature of hot and cold food items purchased by consumers.
Location: Kitchen
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. All coolers should have a visible thermometer inside to allow temperature display. ( Proved thermometer in all coolers)2. Provide a thermometer so employees can test the temperature of hot and cold food items purchased by consumers.
Location: Kitchen (back)
- 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: 1. Provide smooth, easily cleanable, non-absorbent shelving in back of kitchen.
Location: Kitchen (back)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice machine in need of repaired. Ice machine has rust on both sides. Ice machine will need to be replace in kitchen.2. Gasket to hot point refrigeration unit in need of repair. Repair or replace gasket.3. Repair/replace/reemove large non working refrigeration unit in back of kitchen.4. Repair or replace Roper refrigeration unit. All temperatures to refrigeration units should be 41F or lower. Temperature was at 57F.5. Repair condesation leak in last refrigeration unit on cook line.6. Repair hot point refrigeration to good working conditions. All temperatures to refrigeration units should be 41F or lower. Temperature was at 50F.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice machine in need of repaired. Ice machine has rust on both sides. Ice machine will need to be replace in kitchen.2. Gasket to hot point refrigeration unit in need of repair. Repair or replace gasket.3. Repair/replace/reemove large non working refrigeration unit in back of kitchen.4. Repair or replace Roper refrigeration unit. All temperatures to refrigeration units should be 41F or lower. Temperature was at 57F.5. Repair condesation leak in last refrigeration unit on cook line.6. Repair hot point refrigeration to good working conditions. All temperatures to refrigeration units should be 41F or lower. Temperature was at 50F.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice machine in need of repaired. Ice machine has rust on both sides. Ice machine will need to be replace in kitchen.2. Gasket to hot point refrigeration unit in need of repair. Repair or replace gasket.3. Repair/replace/reemove large non working refrigeration unit in back of kitchen.4. Repair or replace Roper refrigeration unit. All temperatures to refrigeration units should be 41F or lower. Temperature was at 57F.5. Repair condesation leak in last refrigeration unit on cook line.6. Repair hot point refrigeration to good working conditions. All temperatures to refrigeration units should be 41F or lower. Temperature was at 50F.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice machine in need of repaired. Ice machine has rust on both sides. Ice machine will need to be replace in kitchen.2. Gasket to hot point refrigeration unit in need of repair. Repair or replace gasket.3. Repair/replace/reemove large non working refrigeration unit in back of kitchen.4. Repair or replace Roper refrigeration unit. All temperatures to refrigeration units should be 41F or lower. Temperature was at 57F.5. Repair condesation leak in last refrigeration unit on cook line.6. Repair hot point refrigeration to good working conditions. All temperatures to refrigeration units should be 41F or lower. Temperature was at 50F.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice machine in need of repaired. Ice machine has rust on both sides. Ice machine will need to be replace in kitchen.2. Gasket to hot point refrigeration unit in need of repair. Repair or replace gasket.3. Repair/replace/reemove large non working refrigeration unit in back of kitchen.4. Repair or replace Roper refrigeration unit. All temperatures to refrigeration units should be 41F or lower. Temperature was at 57F.5. Repair condesation leak in last refrigeration unit on cook line.6. Repair hot point refrigeration to good working conditions. All temperatures to refrigeration units should be 41F or lower. Temperature was at 50F.
Location: Kitchen (front)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice machine in need of repaired. Ice machine has rust on both sides. Ice machine will need to be replace in kitchen.2. Gasket to hot point refrigeration unit in need of repair. Repair or replace gasket.3. Repair/replace/reemove large non working refrigeration unit in back of kitchen.4. Repair or replace Roper refrigeration unit. All temperatures to refrigeration units should be 41F or lower. Temperature was at 57F.5. Repair condesation leak in last refrigeration unit on cook line.6. Repair hot point refrigeration to good working conditions. All temperatures to refrigeration units should be 41F or lower. Temperature was at 50F.
Location: Kitchen (back)
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Remove tile under ice machine. Fixed equipment shall be installed and sealed.
Location: Kitchen
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Bacon not covered up in reach in cooler. Store food in packages, covered containers or wrappings.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1 Electrical plug is soiled behind fryer. Please clean electrical plug behind grease fryer
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1 Electrical plug is soiled behind fryer. Please clean electrical plug behind grease fryer
Location: Dumpster area
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Grill soiled in front of kitchen. Please clean.2. Fryer soiled in front of kitchen. Please clean.3. Warmer soiled. Please clean.
Location: Kitchen
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Grill soiled in front of kitchen. Please clean.2. Fryer soiled in front of kitchen. Please clean.3. Warmer soiled. Please clean.
Location: Kitchen
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Grill soiled in front of kitchen. Please clean.2. Fryer soiled in front of kitchen. Please clean.3. Warmer soiled. Please clean.
Location: Kitchen
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (back)
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Provide shielded, coated, or otherwise shatter resistant for light bulbs in back of kitchen.
Location: Kitchen (back)
- Linens food contact (corrected)
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Comments: Linens were used to cover up biscuits in kitchen. Linens may not be used in contact with food.
Location: Kitchen
|
06/13/2014 | Recheck |
- Smoking Paraphernalia (corrected)
Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
Correction: Remove all smoking paraphernalia from facility.
Comments: Box of cigarettes are observed next to plates underneath bar area. Remove all smoking paraphernalia from facility.
- Warning Signs (corrected)
Warning signs not posted at each door.
Correction: Provide and post warning signs on each entrance to facility.
- 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: 1. True refrigeration on cook line temperature was being held at 47F2. Roper refrigeration unit was being held at 57F. This refrigeration unit is only storing biscuits.3 Hot point refrigeration unit was being held at 50F. Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Cook line
- 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: 1. True refrigeration on cook line temperature was being held at 47F2. Roper refrigeration unit was being held at 57F. This refrigeration unit is only storing biscuits.3 Hot point refrigeration unit was being held at 50F. Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Kitchen (back)
- 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: 1. True refrigeration on cook line temperature was being held at 47F2. Roper refrigeration unit was being held at 57F. This refrigeration unit is only storing biscuits.3 Hot point refrigeration unit was being held at 50F. Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Kitchen (back)
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: Gravy cooling at room temperature. PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Location: Kitchen (front)
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Rodents droppings observed in back of kitchen. Hire an approved pest control service to come out and provide their services. Receipts will need to be provided.
Location: Kitchen (back)
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Manager took customers a menu and came baack into the kitchen. Manager did not wash their hands and placed new ones on.
- 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 touched a menu and did not wash their hands. Employee hands should be washed after contamination occurs.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener soiled in kitchen. Please clean and sanitize can opener in kitchen.2. Ice machine soiled. Please clean and sanitize ice machine in kitchen.3. Pop nossels soiled next to ice machine. Clean and sanitize pop nossels next to ice machine.4. Knives stored in white bucket by grease fryer are soiled. (these knives are beiing store like they are clean.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener soiled in kitchen. Please clean and sanitize can opener in kitchen.2. Ice machine soiled. Please clean and sanitize ice machine in kitchen.3. Pop nossels soiled next to ice machine. Clean and sanitize pop nossels next to ice machine.4. Knives stored in white bucket by grease fryer are soiled. (these knives are beiing store like they are clean.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener soiled in kitchen. Please clean and sanitize can opener in kitchen.2. Ice machine soiled. Please clean and sanitize ice machine in kitchen.3. Pop nossels soiled next to ice machine. Clean and sanitize pop nossels next to ice machine.4. Knives stored in white bucket by grease fryer are soiled. (these knives are beiing store like they are clean.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener soiled in kitchen. Please clean and sanitize can opener in kitchen.2. Ice machine soiled. Please clean and sanitize ice machine in kitchen.3. Pop nossels soiled next to ice machine. Clean and sanitize pop nossels next to ice machine.4. Knives stored in white bucket by grease fryer are soiled. (these knives are beiing store like they are clean.
Location: Kitchen
- 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.
Location: Kitchen (front)
- Reuse of soiled tableware (corrected)
Soiled tableware reused.
Correction: Tableware shall not be reused for additional food service.
Comments: Do not re-use any type of tableware for additional food service.
- 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. Employee purse is being stored on dry storage shelf. Please do not store personal items on food contact areas.2. Employee cell phone is being stored on top of table in kitchen area.
Location: Kitchen (back)
- 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. Employee purse is being stored on dry storage shelf. Please do not store personal items on food contact areas.2. Employee cell phone is being stored on top of table in kitchen area.
Location: Kitchen (front)
- 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.
Location: Kitchen (back)
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Remove egg cartons that are sitting on top of grill area.2. Remove empty boxes sitting on top of refrigeration unit in back of kitchen.
Location: Kitchen
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Remove egg cartons that are sitting on top of grill area.2. Remove empty boxes sitting on top of refrigeration unit in back of kitchen.
Location: Kitchen (back)
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Soiled dumpsters and receptacles (corrected)
Waste handling units not clean or improperly cleaned.
Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
Comments: Grease trap soiled in dumpster area. Please clean grease receptacle in dumpster area.
Location: Dumpster area
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. Vents soiled in kitchen. Please clean.
Location: Kitchen
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: 1. Wall next to light switch shall be finished. Provide a smooth, nonabsorbent, easily cleanable surface.2. Wall not fished by back dry storage rack. Provide a smooth, nonabsorbent, easily cleanable surface
Location: Kitchen (front)
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: 1. Wall next to light switch shall be finished. Provide a smooth, nonabsorbent, easily cleanable surface.2. Wall not fished by back dry storage rack. Provide a smooth, nonabsorbent, easily cleanable surface
Location: Kitchen (back)
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Walls should be smooth and easily cleanable.2. Ceiling tiles in back of kitchen are soiled. Please clean.3. Replace missing tiles by dish washer in kitchen.4. Replace missing tiles under ice machine in kitchen.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Walls should be smooth and easily cleanable.2. Ceiling tiles in back of kitchen are soiled. Please clean.3. Replace missing tiles by dish washer in kitchen.4. Replace missing tiles under ice machine in kitchen.
Location: Kitchen (back)
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Walls should be smooth and easily cleanable.2. Ceiling tiles in back of kitchen are soiled. Please clean.3. Replace missing tiles by dish washer in kitchen.4. Replace missing tiles under ice machine in kitchen.
Location: Kitchen (front)
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Walls should be smooth and easily cleanable.2. Ceiling tiles in back of kitchen are soiled. Please clean.3. Replace missing tiles by dish washer in kitchen.4. Replace missing tiles under ice machine in kitchen.
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. Walls soiled behing grill and fryer. Please clean walls behind grill and fryer.2. Wall soiled by light swith in front of kitchen. Please clean.3. Wall behing the warmer is soiled. Please clean.
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. Walls soiled behing grill and fryer. Please clean walls behind grill and fryer.2. Wall soiled by light swith in front of kitchen. Please clean.3. Wall behing the warmer is soiled. Please clean.
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. Walls soiled behing grill and fryer. Please clean walls behind grill and fryer.2. Wall soiled by light swith in front of kitchen. Please clean.3. Wall behing the warmer is soiled. Please clean.
Location: Kitchen (front)
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen (front)
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. All coolers should have a visible thermometer inside to allow temperature display. ( Proved thermometer in all coolers)2. Provide a thermometer so employees can test the temperature of hot and cold food items purchased by consumers.
Location: Kitchen
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. All coolers should have a visible thermometer inside to allow temperature display. ( Proved thermometer in all coolers)2. Provide a thermometer so employees can test the temperature of hot and cold food items purchased by consumers.
Location: Kitchen (back)
- 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: 1. Provide smooth, easily cleanable, non-absorbent shelving in back of kitchen.
Location: Kitchen (back)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice machine in need of repaired. Ice machine has rust on both sides. Ice machine will need to be replace in kitchen.2. Gasket to hot point refrigeration unit in need of repair. Repair or replace gasket.3. Repair/replace/reemove large non working refrigeration unit in back of kitchen.4. Repair or replace Roper refrigeration unit. All temperatures to refrigeration units should be 41F or lower. Temperature was at 57F.5. Repair condesation leak in last refrigeration unit on cook line.6. Repair hot point refrigeration to good working conditions. All temperatures to refrigeration units should be 41F or lower. Temperature was at 50F.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice machine in need of repaired. Ice machine has rust on both sides. Ice machine will need to be replace in kitchen.2. Gasket to hot point refrigeration unit in need of repair. Repair or replace gasket.3. Repair/replace/reemove large non working refrigeration unit in back of kitchen.4. Repair or replace Roper refrigeration unit. All temperatures to refrigeration units should be 41F or lower. Temperature was at 57F.5. Repair condesation leak in last refrigeration unit on cook line.6. Repair hot point refrigeration to good working conditions. All temperatures to refrigeration units should be 41F or lower. Temperature was at 50F.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice machine in need of repaired. Ice machine has rust on both sides. Ice machine will need to be replace in kitchen.2. Gasket to hot point refrigeration unit in need of repair. Repair or replace gasket.3. Repair/replace/reemove large non working refrigeration unit in back of kitchen.4. Repair or replace Roper refrigeration unit. All temperatures to refrigeration units should be 41F or lower. Temperature was at 57F.5. Repair condesation leak in last refrigeration unit on cook line.6. Repair hot point refrigeration to good working conditions. All temperatures to refrigeration units should be 41F or lower. Temperature was at 50F.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice machine in need of repaired. Ice machine has rust on both sides. Ice machine will need to be replace in kitchen.2. Gasket to hot point refrigeration unit in need of repair. Repair or replace gasket.3. Repair/replace/reemove large non working refrigeration unit in back of kitchen.4. Repair or replace Roper refrigeration unit. All temperatures to refrigeration units should be 41F or lower. Temperature was at 57F.5. Repair condesation leak in last refrigeration unit on cook line.6. Repair hot point refrigeration to good working conditions. All temperatures to refrigeration units should be 41F or lower. Temperature was at 50F.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice machine in need of repaired. Ice machine has rust on both sides. Ice machine will need to be replace in kitchen.2. Gasket to hot point refrigeration unit in need of repair. Repair or replace gasket.3. Repair/replace/reemove large non working refrigeration unit in back of kitchen.4. Repair or replace Roper refrigeration unit. All temperatures to refrigeration units should be 41F or lower. Temperature was at 57F.5. Repair condesation leak in last refrigeration unit on cook line.6. Repair hot point refrigeration to good working conditions. All temperatures to refrigeration units should be 41F or lower. Temperature was at 50F.
Location: Kitchen (front)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice machine in need of repaired. Ice machine has rust on both sides. Ice machine will need to be replace in kitchen.2. Gasket to hot point refrigeration unit in need of repair. Repair or replace gasket.3. Repair/replace/reemove large non working refrigeration unit in back of kitchen.4. Repair or replace Roper refrigeration unit. All temperatures to refrigeration units should be 41F or lower. Temperature was at 57F.5. Repair condesation leak in last refrigeration unit on cook line.6. Repair hot point refrigeration to good working conditions. All temperatures to refrigeration units should be 41F or lower. Temperature was at 50F.
Location: Kitchen (back)
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Remove tile under ice machine. Fixed equipment shall be installed and sealed.
Location: Kitchen
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Bacon not covered up in reach in cooler. Store food in packages, covered containers or wrappings.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1 Electrical plug is soiled behind fryer. Please clean electrical plug behind grease fryer
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1 Electrical plug is soiled behind fryer. Please clean electrical plug behind grease fryer
Location: Dumpster area
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Grill soiled in front of kitchen. Please clean.2. Fryer soiled in front of kitchen. Please clean.3. Warmer soiled. Please clean.
Location: Kitchen
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Grill soiled in front of kitchen. Please clean.2. Fryer soiled in front of kitchen. Please clean.3. Warmer soiled. Please clean.
Location: Kitchen
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Grill soiled in front of kitchen. Please clean.2. Fryer soiled in front of kitchen. Please clean.3. Warmer soiled. Please clean.
Location: Kitchen
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (back)
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Provide shielded, coated, or otherwise shatter resistant for light bulbs in back of kitchen.
Location: Kitchen (back)
- Linens food contact (corrected)
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Comments: Linens were used to cover up biscuits in kitchen. Linens may not be used in contact with food.
Location: Kitchen
|
05/29/2014 | Recheck |
- Smoking Paraphernalia
Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
Correction: Remove all smoking paraphernalia from facility.
Comments: Box of cigarettes are observed next to plates underneath bar area. Remove all smoking paraphernalia from facility.
- Warning Signs
Warning signs not posted at each door.
Correction: Provide and post warning signs on each entrance to facility.
- 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: 1. True refrigeration on cook line temperature was being held at 47F2. Roper refrigeration unit was being held at 57F. This refrigeration unit is only storing biscuits.3 Hot point refrigeration unit was being held at 50F. Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Cook line
- 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: 1. True refrigeration on cook line temperature was being held at 47F2. Roper refrigeration unit was being held at 57F. This refrigeration unit is only storing biscuits.3 Hot point refrigeration unit was being held at 50F. Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Kitchen (back)
- 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: 1. True refrigeration on cook line temperature was being held at 47F2. Roper refrigeration unit was being held at 57F. This refrigeration unit is only storing biscuits.3 Hot point refrigeration unit was being held at 50F. Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Kitchen (back)
- Cooling time
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: Gravy cooling at room temperature. PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Location: Kitchen (front)
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Rodents droppings observed in back of kitchen. Hire an approved pest control service to come out and provide their services. Receipts will need to be provided.
Location: Kitchen (back)
- Glove Use (Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Manager took customers a menu and came baack into the kitchen. Manager did not wash their hands and placed new ones on.
- 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 touched a menu and did not wash their hands. Employee hands should be washed after contamination occurs.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener soiled in kitchen. Please clean and sanitize can opener in kitchen.2. Ice machine soiled. Please clean and sanitize ice machine in kitchen.3. Pop nossels soiled next to ice machine. Clean and sanitize pop nossels next to ice machine.4. Knives stored in white bucket by grease fryer are soiled. (these knives are beiing store like they are clean.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener soiled in kitchen. Please clean and sanitize can opener in kitchen.2. Ice machine soiled. Please clean and sanitize ice machine in kitchen.3. Pop nossels soiled next to ice machine. Clean and sanitize pop nossels next to ice machine.4. Knives stored in white bucket by grease fryer are soiled. (these knives are beiing store like they are clean.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener soiled in kitchen. Please clean and sanitize can opener in kitchen.2. Ice machine soiled. Please clean and sanitize ice machine in kitchen.3. Pop nossels soiled next to ice machine. Clean and sanitize pop nossels next to ice machine.4. Knives stored in white bucket by grease fryer are soiled. (these knives are beiing store like they are clean.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener soiled in kitchen. Please clean and sanitize can opener in kitchen.2. Ice machine soiled. Please clean and sanitize ice machine in kitchen.3. Pop nossels soiled next to ice machine. Clean and sanitize pop nossels next to ice machine.4. Knives stored in white bucket by grease fryer are soiled. (these knives are beiing store like they are clean.
Location: Kitchen
- 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.
Location: Kitchen (front)
- Reuse of soiled tableware
Soiled tableware reused.
Correction: Tableware shall not be reused for additional food service.
Comments: Do not re-use any type of tableware for additional food service.
- 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. Employee purse is being stored on dry storage shelf. Please do not store personal items on food contact areas.2. Employee cell phone is being stored on top of table in kitchen area.
Location: Kitchen (back)
- 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. Employee purse is being stored on dry storage shelf. Please do not store personal items on food contact areas.2. Employee cell phone is being stored on top of table in kitchen area.
Location: Kitchen (front)
- 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.
Location: Kitchen (back)
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Remove egg cartons that are sitting on top of grill area.2. Remove empty boxes sitting on top of refrigeration unit in back of kitchen.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Remove egg cartons that are sitting on top of grill area.2. Remove empty boxes sitting on top of refrigeration unit in back of kitchen.
Location: Kitchen (back)
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Soiled dumpsters and receptacles
Waste handling units not clean or improperly cleaned.
Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
Comments: Grease trap soiled in dumpster area. Please clean grease receptacle in dumpster area.
Location: Dumpster area
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. Vents soiled in kitchen. Please clean.
Location: Kitchen
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: 1. Wall next to light switch shall be finished. Provide a smooth, nonabsorbent, easily cleanable surface.2. Wall not fished by back dry storage rack. Provide a smooth, nonabsorbent, easily cleanable surface
Location: Kitchen (front)
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: 1. Wall next to light switch shall be finished. Provide a smooth, nonabsorbent, easily cleanable surface.2. Wall not fished by back dry storage rack. Provide a smooth, nonabsorbent, easily cleanable surface
Location: Kitchen (back)
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Walls should be smooth and easily cleanable.2. Ceiling tiles in back of kitchen are soiled. Please clean.3. Replace missing tiles by dish washer in kitchen.4. Replace missing tiles under ice machine in kitchen.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Walls should be smooth and easily cleanable.2. Ceiling tiles in back of kitchen are soiled. Please clean.3. Replace missing tiles by dish washer in kitchen.4. Replace missing tiles under ice machine in kitchen.
Location: Kitchen (back)
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Walls should be smooth and easily cleanable.2. Ceiling tiles in back of kitchen are soiled. Please clean.3. Replace missing tiles by dish washer in kitchen.4. Replace missing tiles under ice machine in kitchen.
Location: Kitchen (front)
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Walls should be smooth and easily cleanable.2. Ceiling tiles in back of kitchen are soiled. Please clean.3. Replace missing tiles by dish washer in kitchen.4. Replace missing tiles under ice machine in kitchen.
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. Walls soiled behing grill and fryer. Please clean walls behind grill and fryer.2. Wall soiled by light swith in front of kitchen. Please clean.3. Wall behing the warmer is soiled. Please clean.
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. Walls soiled behing grill and fryer. Please clean walls behind grill and fryer.2. Wall soiled by light swith in front of kitchen. Please clean.3. Wall behing the warmer is soiled. Please clean.
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. Walls soiled behing grill and fryer. Please clean walls behind grill and fryer.2. Wall soiled by light swith in front of kitchen. Please clean.3. Wall behing the warmer is soiled. Please clean.
Location: Kitchen (front)
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen (front)
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. All coolers should have a visible thermometer inside to allow temperature display. ( Proved thermometer in all coolers)2. Provide a thermometer so employees can test the temperature of hot and cold food items purchased by consumers.
Location: Kitchen
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. All coolers should have a visible thermometer inside to allow temperature display. ( Proved thermometer in all coolers)2. Provide a thermometer so employees can test the temperature of hot and cold food items purchased by consumers.
Location: Kitchen (back)
- 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: 1. Provide smooth, easily cleanable, non-absorbent shelving in back of kitchen.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice machine in need of repaired. Ice machine has rust on both sides. Ice machine will need to be replace in kitchen.2. Gasket to hot point refrigeration unit in need of repair. Repair or replace gasket.3. Repair/replace/reemove large non working refrigeration unit in back of kitchen.4. Repair or replace Roper refrigeration unit. All temperatures to refrigeration units should be 41F or lower. Temperature was at 57F.5. Repair condesation leak in last refrigeration unit on cook line.6. Repair hot point refrigeration to good working conditions. All temperatures to refrigeration units should be 41F or lower. Temperature was at 50F.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice machine in need of repaired. Ice machine has rust on both sides. Ice machine will need to be replace in kitchen.2. Gasket to hot point refrigeration unit in need of repair. Repair or replace gasket.3. Repair/replace/reemove large non working refrigeration unit in back of kitchen.4. Repair or replace Roper refrigeration unit. All temperatures to refrigeration units should be 41F or lower. Temperature was at 57F.5. Repair condesation leak in last refrigeration unit on cook line.6. Repair hot point refrigeration to good working conditions. All temperatures to refrigeration units should be 41F or lower. Temperature was at 50F.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice machine in need of repaired. Ice machine has rust on both sides. Ice machine will need to be replace in kitchen.2. Gasket to hot point refrigeration unit in need of repair. Repair or replace gasket.3. Repair/replace/reemove large non working refrigeration unit in back of kitchen.4. Repair or replace Roper refrigeration unit. All temperatures to refrigeration units should be 41F or lower. Temperature was at 57F.5. Repair condesation leak in last refrigeration unit on cook line.6. Repair hot point refrigeration to good working conditions. All temperatures to refrigeration units should be 41F or lower. Temperature was at 50F.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice machine in need of repaired. Ice machine has rust on both sides. Ice machine will need to be replace in kitchen.2. Gasket to hot point refrigeration unit in need of repair. Repair or replace gasket.3. Repair/replace/reemove large non working refrigeration unit in back of kitchen.4. Repair or replace Roper refrigeration unit. All temperatures to refrigeration units should be 41F or lower. Temperature was at 57F.5. Repair condesation leak in last refrigeration unit on cook line.6. Repair hot point refrigeration to good working conditions. All temperatures to refrigeration units should be 41F or lower. Temperature was at 50F.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice machine in need of repaired. Ice machine has rust on both sides. Ice machine will need to be replace in kitchen.2. Gasket to hot point refrigeration unit in need of repair. Repair or replace gasket.3. Repair/replace/reemove large non working refrigeration unit in back of kitchen.4. Repair or replace Roper refrigeration unit. All temperatures to refrigeration units should be 41F or lower. Temperature was at 57F.5. Repair condesation leak in last refrigeration unit on cook line.6. Repair hot point refrigeration to good working conditions. All temperatures to refrigeration units should be 41F or lower. Temperature was at 50F.
Location: Kitchen (front)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice machine in need of repaired. Ice machine has rust on both sides. Ice machine will need to be replace in kitchen.2. Gasket to hot point refrigeration unit in need of repair. Repair or replace gasket.3. Repair/replace/reemove large non working refrigeration unit in back of kitchen.4. Repair or replace Roper refrigeration unit. All temperatures to refrigeration units should be 41F or lower. Temperature was at 57F.5. Repair condesation leak in last refrigeration unit on cook line.6. Repair hot point refrigeration to good working conditions. All temperatures to refrigeration units should be 41F or lower. Temperature was at 50F.
Location: Kitchen (back)
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Remove tile under ice machine. Fixed equipment shall be installed and sealed.
Location: Kitchen
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Bacon not covered up in reach in cooler. Store food in packages, covered containers or wrappings.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1 Electrical plug is soiled behind fryer. Please clean electrical plug behind grease fryer
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1 Electrical plug is soiled behind fryer. Please clean electrical plug behind grease fryer
Location: Dumpster area
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Grill soiled in front of kitchen. Please clean.2. Fryer soiled in front of kitchen. Please clean.3. Warmer soiled. Please clean.
Location: Kitchen
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Grill soiled in front of kitchen. Please clean.2. Fryer soiled in front of kitchen. Please clean.3. Warmer soiled. Please clean.
Location: Kitchen
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Grill soiled in front of kitchen. Please clean.2. Fryer soiled in front of kitchen. Please clean.3. Warmer soiled. Please clean.
Location: Kitchen
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (back)
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Provide shielded, coated, or otherwise shatter resistant for light bulbs in back of kitchen.
Location: Kitchen (back)
- Linens food contact
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Comments: Linens were used to cover up biscuits in kitchen. Linens may not be used in contact with food.
Location: Kitchen
|
05/22/2014 | Routine |
- 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.
Location: Cook line
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Location: Kitchen
|
01/17/2014 | Routine |
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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.
Location: Kitchen (back)
- Improper storage location
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Location: Kitchen (back)
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
|
10/18/2013 | Routine |
- 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.
Location: Kitchen (back)
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Employees thawing sausage meat and steak in back of kitchen.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Repair or replace non-working cooler.
|
08/01/2013 | Recheck |
- 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.
Location: Kitchen (back)
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Employees thawing sausage meat and steak in back of kitchen.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Repair or replace non-working cooler.
|
07/25/2013 | Routine |
- 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: Bleach solution concentration too high. Mix bleach to proper concentration prior to use.
Location: Cook line
- Hoods inadequate or unapproved (corrected)
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: Fire suppression system on ventilation hoods is due for inspection. Manager has contacted company to schedule inspection.
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Vent hood on front grill soiled. Clean and sanitize.
Location: Cook line
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Cove molding missing between coolers and storage shelving.
Location: Back room
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: No thermometer provided for reach in cooler in back room. Provide.
Location: Kitchen (back)
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1.) Microwave oven soiled inside on top.2.) Soda gun holster on cook line soiled, and drain is blocked with debris.
Location: Cook line
Equipment: Microwave oven
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1.) Microwave oven soiled inside on top.2.) Soda gun holster on cook line soiled, and drain is blocked with debris.
Location: Cook line
Equipment: Soda gun & holster
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: Provide test strips for bleach solution buckets.
Location: Kitchen
|
03/25/2013 | Recheck |
- 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: Bleach solution concentration too high. Mix bleach to proper concentration prior to use.
Location: Cook line
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: Fire suppression system on ventilation hoods is due for inspection. Manager has contacted company to schedule inspection.
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Vent hood on front grill soiled. Clean and sanitize.
Location: Cook line
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Cove molding missing between coolers and storage shelving.
Location: Back room
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: No thermometer provided for reach in cooler in back room. Provide.
Location: Kitchen (back)
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1.) Microwave oven soiled inside on top.2.) Soda gun holster on cook line soiled, and drain is blocked with debris.
Location: Cook line
Equipment: Microwave oven
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1.) Microwave oven soiled inside on top.2.) Soda gun holster on cook line soiled, and drain is blocked with debris.
Location: Cook line
Equipment: Soda gun & holster
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: Provide test strips for bleach solution buckets.
Location: Kitchen
|
03/18/2013 | Routine |
| No violation noted during this evaluation. | 11/14/2012 | Routine |
| No violation noted during this evaluation. | 06/06/2012 | Routine |
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (back)
|
02/17/2012 | Routine |
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