- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: MISSING "NO SMOKING WITH IN 8 FT OF ENTRANCE" SIGN AS REQUIRED BY LAW.SIGN GIVEN TO MANAGER AND CORRECTED ON SITE.
- Physical structure maintenance
Physical structure, ie. Floor, roof, foundation, stair, ceiling, exterior/interior wall, not maintained in safe and sound condition.
Correction: Every part of physical structure shall be maintained in a safe and sound condition capable of supporting reasonably expected loads.
Comments: EXTERIOR BRICK VENEER IS FALLING APART. BUILDING IS NOT WEATHERTIGHT OR PEST RESISTANT. REPAIR EXTERIOR WALLS TO A SOUND CONDITION.BUILDING IS OWNED BY A BANK AND WILL BE AUCTIONED SOON.
- 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. LARGE PREP TOP COOLER HOLDING THE FOLLOWING FOOD ITEMS: COOKED GROUND BEEF AT 46.8, SLICED HAM AT 53, COOKED ITALIAN SAUSAGE AT 44.3, SHREDDED CHEESE AT 43 DEGREES F.2. SMALL PREP TOP COOLER HOLDING THE FOLLOWING FOOD ITEMS: FETA CHEESE 56, SHREDDED CHEESE 59, OLIVES 56 DEGREES F.SERVICE AND/OR ADJUST BOTH COOLERS TO MAINTAIN ALL FOODS AT 41 DEGREES F OR BELOW.
Location: Kitchen
Equipment: Prep Top Cooler
- 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. LARGE PREP TOP COOLER HOLDING THE FOLLOWING FOOD ITEMS: COOKED GROUND BEEF AT 46.8, SLICED HAM AT 53, COOKED ITALIAN SAUSAGE AT 44.3, SHREDDED CHEESE AT 43 DEGREES F.2. SMALL PREP TOP COOLER HOLDING THE FOLLOWING FOOD ITEMS: FETA CHEESE 56, SHREDDED CHEESE 59, OLIVES 56 DEGREES F.SERVICE AND/OR ADJUST BOTH COOLERS TO MAINTAIN ALL FOODS AT 41 DEGREES F OR BELOW.
Location: Kitchen
Equipment: Prep Top Cooler
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: UNLABELED BOTTLE OF DEGREASER IN KITCHEN. LABEL ALL CONTAINERS WITH COMMON NAME OF CONTENTS. BOTTLE LABELED AND CORRECTED ON SITE.
Location: Kitchen
- 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: HOUSE FLIES AND FRUIT FLIES NOTED INSIDE ESTABLISHMENT. SEEK PROFESSIONAL ASSISTANCE TO EXTERMNATE PESTS. KEEP ARE AS CLEAN AND DRY AS POSSIBLE.
Location: Kitchen
- Packaging integrity (corrected)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: TWO CANS OF TOMATOE SAUCE DENTED ON THE SEAMS. DO NOT SERVE FOOD FROM DENTED CANS. CANS TO BE RETURNED TO VENDOR. CORRECTED ON SITE.
Location: Kitchen
- Air gap (corrected)
Insufficient air gap between water inlet and flood level rim.
Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
Comments: SPRAYER FOR DUMP SINK IS HANGING DOWN INTO SINK AND PROVIDES NO AIR GAP. REPAIR SPRAYER TO PROVIDE A PROPER AIR GAP.
Location: Dish machine area
Equipment: Dump sink
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: DEAD FRUIT FLIES COVERING FLY PAPER IN KITCHEN. REMOVE DEAD INSECTS.
Location: Kitchen
- Dumpster drain plugs
Drain plugs for waste handling units not in place.
Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
Comments: DUMPSTER MISSING DRAIN PLUG. PLEASE HAVE YOUR TRASH SERVICE PROVIDER BRING OUT AND INSTALL A DRAING PLUG TO PREVENT PEST ENRTY.ESTABLISHMENT HAS A SHARED DUMPSTER.
Location: Dumpster area
- Hood system design and/or installation
Heating air conditioning and/or ventilating systems improperly designed or installed.
Correction: Heating, ventilating, and air conditioning systems shall be properly designed and installed.
Comments: VENT HOOD IS MISSING FILTERS, HAS UNAPPROVED DRYER LINE RUN TO HOLE IN CEILING AND EXHAUST IS NOT WORKING.INSTALL FILTERS AND REPAIR VENT HOOD TO PROPER WORKING ORDER.
Location: Kitchen
- 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 IS SOILED AND SERVICE TAGS ARE UNLEGIBLE. CLEAN, SERVICE AND TAG VENT HOOD.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: MISSING CEILING TILES IN BACK ROOM. REPLACE CEILING TILES.
Location: Back room
- 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: CEILINGS, LIGHT GUARDS AND AIR VENTS ARE SOILED IN KITCHEN. PLEASE CLEAN.
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: THERMOMETER MISSING FROM 3 DOOR COOLER. PROVIDE THERMOMETERS FOR ALL COOLERS. THERMOMETER REPLACED. CORRECTED ON SITE.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: BROKEN/MISSING HANDLE FROM 3 DOOR COOLER. REPLACE HANDLE.
Location: Kitchen
Equipment: Reach in cooler (3 door)
|
08/19/2014 | Recheck |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: MISSING "NO SMOKING WITH IN 8 FT OF ENTRANCE" SIGN AS REQUIRED BY LAW.SIGN GIVEN TO MANAGER AND CORRECTED ON SITE.
- Physical structure maintenance
Physical structure, ie. Floor, roof, foundation, stair, ceiling, exterior/interior wall, not maintained in safe and sound condition.
Correction: Every part of physical structure shall be maintained in a safe and sound condition capable of supporting reasonably expected loads.
Comments: EXTERIOR BRICK VENEER IS FALLING APART. BUILDING IS NOT WEATHERTIGHT OR PEST RESISTANT. REPAIR EXTERIOR WALLS TO A SOUND CONDITION.BUILDING IS OWNED BY A BANK AND WILL BE AUCTIONED SOON.
- 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. LARGE PREP TOP COOLER HOLDING THE FOLLOWING FOOD ITEMS: COOKED GROUND BEEF AT 46.8, SLICED HAM AT 53, COOKED ITALIAN SAUSAGE AT 44.3, SHREDDED CHEESE AT 43 DEGREES F.2. SMALL PREP TOP COOLER HOLDING THE FOLLOWING FOOD ITEMS: FETA CHEESE 56, SHREDDED CHEESE 59, OLIVES 56 DEGREES F.SERVICE AND/OR ADJUST BOTH COOLERS TO MAINTAIN ALL FOODS AT 41 DEGREES F OR BELOW.
Location: Kitchen
Equipment: Prep Top Cooler
- 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. LARGE PREP TOP COOLER HOLDING THE FOLLOWING FOOD ITEMS: COOKED GROUND BEEF AT 46.8, SLICED HAM AT 53, COOKED ITALIAN SAUSAGE AT 44.3, SHREDDED CHEESE AT 43 DEGREES F.2. SMALL PREP TOP COOLER HOLDING THE FOLLOWING FOOD ITEMS: FETA CHEESE 56, SHREDDED CHEESE 59, OLIVES 56 DEGREES F.SERVICE AND/OR ADJUST BOTH COOLERS TO MAINTAIN ALL FOODS AT 41 DEGREES F OR BELOW.
Location: Kitchen
Equipment: Prep Top Cooler
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: UNLABELED BOTTLE OF DEGREASER IN KITCHEN. LABEL ALL CONTAINERS WITH COMMON NAME OF CONTENTS. BOTTLE LABELED AND CORRECTED ON SITE.
Location: Kitchen
- 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: HOUSE FLIES AND FRUIT FLIES NOTED INSIDE ESTABLISHMENT. SEEK PROFESSIONAL ASSISTANCE TO EXTERMNATE PESTS. KEEP ARE AS CLEAN AND DRY AS POSSIBLE.
Location: Kitchen
- Packaging integrity (corrected)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: TWO CANS OF TOMATOE SAUCE DENTED ON THE SEAMS. DO NOT SERVE FOOD FROM DENTED CANS. CANS TO BE RETURNED TO VENDOR. CORRECTED ON SITE.
Location: Kitchen
- Air gap
Insufficient air gap between water inlet and flood level rim.
Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
Comments: SPRAYER FOR DUMP SINK IS HANGING DOWN INTO SINK AND PROVIDES NO AIR GAP. REPAIR SPRAYER TO PROVIDE A PROPER AIR GAP.
Location: Dish machine area
Equipment: Dump sink
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: DEAD FRUIT FLIES COVERING FLY PAPER IN KITCHEN. REMOVE DEAD INSECTS.
Location: Kitchen
- Dumpster drain plugs
Drain plugs for waste handling units not in place.
Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
Comments: DUMPSTER MISSING DRAIN PLUG. PLEASE HAVE YOUR TRASH SERVICE PROVIDER BRING OUT AND INSTALL A DRAING PLUG TO PREVENT PEST ENRTY.ESTABLISHMENT HAS A SHARED DUMPSTER.
Location: Dumpster area
- Hood system design and/or installation
Heating air conditioning and/or ventilating systems improperly designed or installed.
Correction: Heating, ventilating, and air conditioning systems shall be properly designed and installed.
Comments: VENT HOOD IS MISSING FILTERS, HAS UNAPPROVED DRYER LINE RUN TO HOLE IN CEILING AND EXHAUST IS NOT WORKING.INSTALL FILTERS AND REPAIR VENT HOOD TO PROPER WORKING ORDER.
Location: Kitchen
- 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 IS SOILED AND SERVICE TAGS ARE UNLEGIBLE. CLEAN, SERVICE AND TAG VENT HOOD.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: MISSING CEILING TILES IN BACK ROOM. REPLACE CEILING TILES.
Location: Back room
- 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: CEILINGS, LIGHT GUARDS AND AIR VENTS ARE SOILED IN KITCHEN. PLEASE CLEAN.
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: THERMOMETER MISSING FROM 3 DOOR COOLER. PROVIDE THERMOMETERS FOR ALL COOLERS. THERMOMETER REPLACED. CORRECTED ON SITE.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: BROKEN/MISSING HANDLE FROM 3 DOOR COOLER. REPLACE HANDLE.
Location: Kitchen
Equipment: Reach in cooler (3 door)
|
08/12/2014 | Recheck |
- Smoking distance signage (corrected on site)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: MISSING "NO SMOKING WITH IN 8 FT OF ENTRANCE" SIGN AS REQUIRED BY LAW.SIGN GIVEN TO MANAGER AND CORRECTED ON SITE.
- Physical structure maintenance
Physical structure, ie. Floor, roof, foundation, stair, ceiling, exterior/interior wall, not maintained in safe and sound condition.
Correction: Every part of physical structure shall be maintained in a safe and sound condition capable of supporting reasonably expected loads.
Comments: EXTERIOR BRICK VENEER IS FALLING APART. BUILDING IS NOT WEATHERTIGHT OR PEST RESISTANT. REPAIR EXTERIOR WALLS TO A SOUND CONDITION.BUILDING IS OWNED BY A BANK AND WILL BE AUCTIONED SOON.
- 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. LARGE PREP TOP COOLER HOLDING THE FOLLOWING FOOD ITEMS: COOKED GROUND BEEF AT 46.8, SLICED HAM AT 53, COOKED ITALIAN SAUSAGE AT 44.3, SHREDDED CHEESE AT 43 DEGREES F.2. SMALL PREP TOP COOLER HOLDING THE FOLLOWING FOOD ITEMS: FETA CHEESE 56, SHREDDED CHEESE 59, OLIVES 56 DEGREES F.SERVICE AND/OR ADJUST BOTH COOLERS TO MAINTAIN ALL FOODS AT 41 DEGREES F OR BELOW.
Location: Kitchen
Equipment: Prep Top Cooler
- 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. LARGE PREP TOP COOLER HOLDING THE FOLLOWING FOOD ITEMS: COOKED GROUND BEEF AT 46.8, SLICED HAM AT 53, COOKED ITALIAN SAUSAGE AT 44.3, SHREDDED CHEESE AT 43 DEGREES F.2. SMALL PREP TOP COOLER HOLDING THE FOLLOWING FOOD ITEMS: FETA CHEESE 56, SHREDDED CHEESE 59, OLIVES 56 DEGREES F.SERVICE AND/OR ADJUST BOTH COOLERS TO MAINTAIN ALL FOODS AT 41 DEGREES F OR BELOW.
Location: Kitchen
Equipment: Prep Top Cooler
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: UNLABELED BOTTLE OF DEGREASER IN KITCHEN. LABEL ALL CONTAINERS WITH COMMON NAME OF CONTENTS. BOTTLE LABELED AND CORRECTED ON SITE.
Location: Kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: HOUSE FLIES AND FRUIT FLIES NOTED INSIDE ESTABLISHMENT. SEEK PROFESSIONAL ASSISTANCE TO EXTERMNATE PESTS. KEEP ARE AS CLEAN AND DRY AS POSSIBLE.
Location: Kitchen
- Packaging integrity (corrected on site)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: TWO CANS OF TOMATOE SAUCE DENTED ON THE SEAMS. DO NOT SERVE FOOD FROM DENTED CANS. CANS TO BE RETURNED TO VENDOR. CORRECTED ON SITE.
Location: Kitchen
- Air gap
Insufficient air gap between water inlet and flood level rim.
Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
Comments: SPRAYER FOR DUMP SINK IS HANGING DOWN INTO SINK AND PROVIDES NO AIR GAP. REPAIR SPRAYER TO PROVIDE A PROPER AIR GAP.
Location: Dish machine area
Equipment: Dump sink
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: DEAD FRUIT FLIES COVERING FLY PAPER IN KITCHEN. REMOVE DEAD INSECTS.
Location: Kitchen
- Dumpster drain plugs
Drain plugs for waste handling units not in place.
Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
Comments: DUMPSTER MISSING DRAIN PLUG. PLEASE HAVE YOUR TRASH SERVICE PROVIDER BRING OUT AND INSTALL A DRAING PLUG TO PREVENT PEST ENRTY.ESTABLISHMENT HAS A SHARED DUMPSTER.
Location: Dumpster area
- Hood system design and/or installation
Heating air conditioning and/or ventilating systems improperly designed or installed.
Correction: Heating, ventilating, and air conditioning systems shall be properly designed and installed.
Comments: VENT HOOD IS MISSING FILTERS, HAS UNAPPROVED DRYER LINE RUN TO HOLE IN CEILING AND EXHAUST IS NOT WORKING.INSTALL FILTERS AND REPAIR VENT HOOD TO PROPER WORKING ORDER.
Location: Kitchen
- 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 IS SOILED AND SERVICE TAGS ARE UNLEGIBLE. CLEAN, SERVICE AND TAG VENT HOOD.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: MISSING CEILING TILES IN BACK ROOM. REPLACE CEILING TILES.
Location: Back room
- 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: CEILINGS, LIGHT GUARDS AND AIR VENTS ARE SOILED IN KITCHEN. PLEASE CLEAN.
Location: Kitchen
- Thermometer, provided (corrected on site)
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: THERMOMETER MISSING FROM 3 DOOR COOLER. PROVIDE THERMOMETERS FOR ALL COOLERS. THERMOMETER REPLACED. CORRECTED ON SITE.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: BROKEN/MISSING HANDLE FROM 3 DOOR COOLER. REPLACE HANDLE.
Location: Kitchen
Equipment: Reach in cooler (3 door)
|
08/05/2014 | Routine |
- 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: 1. OBSERVED SEVERAL FRUIT FLIES/GNATS IN DISH MACHINE AREA.LOCATE SOURCE OF INFESTATION AND ELIMINATE.
Location: Dish machine area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BACK SIDE OF DELI SLICER SOILED WITH FOOD DEBRIS.ENSURE DELI SLICER IS THOROUGHLY CLEANED AND SANITIZED AFTER EACH USE OR EVERY 4 HOURS DURING CONTINUAL USE.***REPEAT VIOLATION***
Location: Kitchen
Equipment: Slicer
- Air gap (corrected)
Insufficient air gap between water inlet and flood level rim.
Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
Comments: 1. SPRAYER ARM AT DISHMACHINE HANGS TOO LOW INTO SINK BASIN.ENSURE THERE IS AT LEAST A ONE INCH AIR GAP BETWEEN SPRAYER HEAD AND SINK BASIN.
Location: Dish machine area
Equipment: -
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: 1. FOOD EMPLOYEES NOT WEARING HAIR RESTRAINTS.ALL FOOD EMPLOYEES MUST WEAR HAIR RESTRAINTS (EX. HAIR NET, HAT)***REPEAT VIOLATION***
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. TWO LIGHTS OUT IN KITCHEN.2. ONE LIGHT OUT IN ICE MACHINE AREA.REPLACE.***REPEAT VIOLATION***
Location: Kitchen
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. SEVERAL DEAD PESTS OBSERVED ON FLOOR IN HALLWAY NEAR BROKEN WALK IN COOLER.REMOVE. CLEAN AND SANITIZE FLOOR.***REPEAT VIOLATION***
Location: Kitchen (back)
- Thawing (corrected)
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: 1. CONTAINER OF ROAST BEEF THAWING AT ROOM TEMPERATURE.THAW FULLY SUBMERGED AND UNDER COOL RUNNING WATER OR IN COOLER.*** REPEAT VIOLATION***
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. PROVIDE PAPER TOWELS AT HAND SINK IN FRONT KITCHEN AREA.
Location: Kitchen
Equipment: Hand sink
|
01/29/2014 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. OBSERVED SEVERAL FRUIT FLIES/GNATS IN DISH MACHINE AREA.LOCATE SOURCE OF INFESTATION AND ELIMINATE.
Location: Dish machine area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BACK SIDE OF DELI SLICER SOILED WITH FOOD DEBRIS.ENSURE DELI SLICER IS THOROUGHLY CLEANED AND SANITIZED AFTER EACH USE OR EVERY 4 HOURS DURING CONTINUAL USE.***REPEAT VIOLATION***
Location: Kitchen
Equipment: Slicer
- Air gap
Insufficient air gap between water inlet and flood level rim.
Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
Comments: 1. SPRAYER ARM AT DISHMACHINE HANGS TOO LOW INTO SINK BASIN.ENSURE THERE IS AT LEAST A ONE INCH AIR GAP BETWEEN SPRAYER HEAD AND SINK BASIN.
Location: Dish machine area
Equipment: -
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: 1. FOOD EMPLOYEES NOT WEARING HAIR RESTRAINTS.ALL FOOD EMPLOYEES MUST WEAR HAIR RESTRAINTS (EX. HAIR NET, HAT)***REPEAT VIOLATION***
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. TWO LIGHTS OUT IN KITCHEN.2. ONE LIGHT OUT IN ICE MACHINE AREA.REPLACE.***REPEAT VIOLATION***
Location: Kitchen
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. SEVERAL DEAD PESTS OBSERVED ON FLOOR IN HALLWAY NEAR BROKEN WALK IN COOLER.REMOVE. CLEAN AND SANITIZE FLOOR.***REPEAT VIOLATION***
Location: Kitchen (back)
- Thawing (corrected)
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: 1. CONTAINER OF ROAST BEEF THAWING AT ROOM TEMPERATURE.THAW FULLY SUBMERGED AND UNDER COOL RUNNING WATER OR IN COOLER.*** REPEAT VIOLATION***
Location: Kitchen
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. PROVIDE PAPER TOWELS AT HAND SINK IN FRONT KITCHEN AREA.
Location: Kitchen
Equipment: Hand sink
|
01/22/2014 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. OBSERVED SEVERAL FRUIT FLIES/GNATS IN DISH MACHINE AREA.LOCATE SOURCE OF INFESTATION AND ELIMINATE.
Location: Dish machine area
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BACK SIDE OF DELI SLICER SOILED WITH FOOD DEBRIS.ENSURE DELI SLICER IS THOROUGHLY CLEANED AND SANITIZED AFTER EACH USE OR EVERY 4 HOURS DURING CONTINUAL USE.***REPEAT VIOLATION***
Location: Kitchen
Equipment: Slicer
- Air gap
Insufficient air gap between water inlet and flood level rim.
Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
Comments: 1. SPRAYER ARM AT DISHMACHINE HANGS TOO LOW INTO SINK BASIN.ENSURE THERE IS AT LEAST A ONE INCH AIR GAP BETWEEN SPRAYER HEAD AND SINK BASIN.
Location: Dish machine area
Equipment: -
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. CHEESE SAUCE STORED IN OPENED CAN IN UPRIGHT COOLER.ONCE CAN IS OPENED, FOOD MUST BE TRANSFERED TO FOOD GRADE CONTAINER FOR STORAGE.
Location: Kitchen
Equipment: Upright cooler
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: 1. FOOD EMPLOYEES NOT WEARING HAIR RESTRAINTS.ALL FOOD EMPLOYEES MUST WEAR HAIR RESTRAINTS (EX. HAIR NET, HAT)***REPEAT VIOLATION***
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. TWO LIGHTS OUT IN KITCHEN.2. ONE LIGHT OUT IN ICE MACHINE AREA.REPLACE.***REPEAT VIOLATION***
Location: Kitchen
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. SEVERAL DEAD PESTS OBSERVED ON FLOOR IN HALLWAY NEAR BROKEN WALK IN COOLER.REMOVE. CLEAN AND SANITIZE FLOOR.***REPEAT VIOLATION***
Location: Kitchen (back)
- Thawing
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: 1. CONTAINER OF ROAST BEEF THAWING AT ROOM TEMPERATURE.THAW FULLY SUBMERGED AND UNDER COOL RUNNING WATER OR IN COOLER.*** REPEAT VIOLATION***
Location: Kitchen
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. PROVIDE PAPER TOWELS AT HAND SINK IN FRONT KITCHEN AREA.
Location: Kitchen
Equipment: Hand sink
|
01/09/2014 | Routine |
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 1. SEVERAL SPRAY BOTTLES STORED HANGING ON SHELVING HOLDING SINGLE SERVICE PIZZA BOXES.PLEASE STORE IN A DESIGNATED LOCATION AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Dish machine area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DELI SLICER HEAVILY SOILED ON PREP TABLE NEAR TWO BAY SINK.ENSURE DELI SLICER IS THOROUGHLY CLEANED AND SANITIZED EVERY 4 HOURS WHEN IN USE AND AFTER FINISHED USING FOR THE DAY.
Location: Kitchen
Equipment: Slicer
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. FOOD DEBRIS IN HAND SINK NEAR TWO BAY SINK AND SLICER.DISCONTINUE BEHAVIOR. PLEASE DO NOT USE HAND SINK FOR ANY PURPOSE OTHER THAN HAND WASHING.
Location: Kitchen
Equipment: Hand sink
- Packaging integrity (corrected)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: 1. CAN OF BELLISSIMO SLICED RIPE OLIVES HEAVILY DENTED ON SHELVING ABOVE TWO BAY SINK.PLEASE DISCARD. ENSURE ALL FOOD PACKAGING IS IN GOOD CONDITION.
Location: Kitchen
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. SIGN ON DOOR OF STALL IN WOMEN'S RESTROOM SAYING "OUT OF ORDER". (HAS SECOND USABLE STALL)PLEASE REPAIR TOILET ACCORDINGLY SO IT IS IN WORKING CONDITION.
Location: Womens restroom
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: 1. OBSERVED EMPLOYEE HANDLING FOOD WITHOUT A HAIR RESTRAINT.PLEASE ENSURE ALL EMPLOYEES HANDLING FOOD WEAR PROPER HAIR RESTRAINTS AT ALL TIMES.
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: 1. BULK STORAGE CONTAINERS NOT LABELED.PLEASE LABEL AS TO CONTENTS.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. LIGHT OUT OVER KITCHEN AND OVER ICE MACHINE AREA.PLEASE REPLACE.
Location: Kitchen
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. SEVERAL DEAD BUGS ON FLOOR IN BACK ROOM/HALLWAY WHERE WALK IN COOLER (NOT IN USE) IS. PLEASE REMOVE DEAD BUGS AND CLEAN AND SANITIZE FLOOR.
Location: Back room
- 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. LIGHT SHIELDS IN KITCHEN HEAVILY SOILED WITH DUST AND DEBRIS.IMPROVE ROUTINE CLEANING AND SANITIZING.
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. NO THERMOMETER IN UPRIGHT COOLER HOLDING PIZZA TOPPINGS NEAR COOK LINE OR IN UPRIGHT COOLER HOLDING CHEESE AND PICKLES ("COLD WINE" COOLER).PLEASE PROVIDE.
Location: Kitchen
Equipment: Upright cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. TRACKS OF SLIDING DOOR FOR UPRIGHT "COLD WINE" COOLER HOLDING CHEESE AND PICKLES IS HEAVILY SOILED WITH FOOD DEBRIS.IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Kitchen
Equipment: Upright cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. PIPING UNDER TWO BAY SINK IS LEAKING INTO PLASTIC CONTAINER ON THE FLOOR.PLEASE REPAIR ACCORDINGLY TO ELIMINATE LEAK.
Location: Kitchen
Equipment: 2-bay
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 1. PLASTIC LID FOR BULK STORAGE CONTAINER HAS LARGE CRACK IN TWO PLACES.PLEASE REPLACE.
Location: Kitchen
Equipment: Bulk food containers
|
03/29/2013 | Recheck |
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 1. SEVERAL SPRAY BOTTLES STORED HANGING ON SHELVING HOLDING SINGLE SERVICE PIZZA BOXES.PLEASE STORE IN A DESIGNATED LOCATION AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Dish machine area
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DELI SLICER HEAVILY SOILED ON PREP TABLE NEAR TWO BAY SINK.ENSURE DELI SLICER IS THOROUGHLY CLEANED AND SANITIZED EVERY 4 HOURS WHEN IN USE AND AFTER FINISHED USING FOR THE DAY.
Location: Kitchen
Equipment: Slicer
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. FOOD DEBRIS IN HAND SINK NEAR TWO BAY SINK AND SLICER.DISCONTINUE BEHAVIOR. PLEASE DO NOT USE HAND SINK FOR ANY PURPOSE OTHER THAN HAND WASHING.
Location: Kitchen
Equipment: Hand sink
- Packaging integrity
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: 1. CAN OF BELLISSIMO SLICED RIPE OLIVES HEAVILY DENTED ON SHELVING ABOVE TWO BAY SINK.PLEASE DISCARD. ENSURE ALL FOOD PACKAGING IS IN GOOD CONDITION.
Location: Kitchen
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. SIGN ON DOOR OF STALL IN WOMEN'S RESTROOM SAYING "OUT OF ORDER". (HAS SECOND USABLE STALL)PLEASE REPAIR TOILET ACCORDINGLY SO IT IS IN WORKING CONDITION.
Location: Womens restroom
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: 1. OBSERVED EMPLOYEE HANDLING FOOD WITHOUT A HAIR RESTRAINT.PLEASE ENSURE ALL EMPLOYEES HANDLING FOOD WEAR PROPER HAIR RESTRAINTS AT ALL TIMES.
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: 1. BULK STORAGE CONTAINERS NOT LABELED.PLEASE LABEL AS TO CONTENTS.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. LIGHT OUT OVER KITCHEN AND OVER ICE MACHINE AREA.PLEASE REPLACE.
Location: Kitchen
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. SEVERAL DEAD BUGS ON FLOOR IN BACK ROOM/HALLWAY WHERE WALK IN COOLER (NOT IN USE) IS. PLEASE REMOVE DEAD BUGS AND CLEAN AND SANITIZE FLOOR.
Location: Back room
- 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. LIGHT SHIELDS IN KITCHEN HEAVILY SOILED WITH DUST AND DEBRIS.IMPROVE ROUTINE CLEANING AND SANITIZING.
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. NO THERMOMETER IN UPRIGHT COOLER HOLDING PIZZA TOPPINGS NEAR COOK LINE OR IN UPRIGHT COOLER HOLDING CHEESE AND PICKLES ("COLD WINE" COOLER).PLEASE PROVIDE.
Location: Kitchen
Equipment: Upright cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. TRACKS OF SLIDING DOOR FOR UPRIGHT "COLD WINE" COOLER HOLDING CHEESE AND PICKLES IS HEAVILY SOILED WITH FOOD DEBRIS.IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Kitchen
Equipment: Upright cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. PIPING UNDER TWO BAY SINK IS LEAKING INTO PLASTIC CONTAINER ON THE FLOOR.PLEASE REPAIR ACCORDINGLY TO ELIMINATE LEAK.
Location: Kitchen
Equipment: 2-bay
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 1. PLASTIC LID FOR BULK STORAGE CONTAINER HAS LARGE CRACK IN TWO PLACES.PLEASE REPLACE.
Location: Kitchen
Equipment: Bulk food containers
|
03/19/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Three dood reach in cooler was holding potentially hazardous food items between 49 and 50 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below. 2. Plastic bags of roast beef held at 48 deg. F on top of cold top unit due to pan being overfilled. Do not over fill pans so as to hold all cold foods at 41 deg. F or below.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- 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. Three dood reach in cooler was holding potentially hazardous food items between 49 and 50 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below. 2. Plastic bags of roast beef held at 48 deg. F on top of cold top unit due to pan being overfilled. Do not over fill pans so as to hold all cold foods at 41 deg. F or below.
Location: Kitchen
Equipment: Cold top
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. Food handlers did not wash hands befroe using gloves to prep food items. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: 1. One and 1/2 containers of feta cheese were being held at 50 deg. F and had green mold on cheese. Discard cheese. NOTE > CHEESE DISCARDED AT TIME OF INSPECTION.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two bay vegetabel perp sink soiled. Clean and sanitize sink. NOTE > REPEAT VIOLATION. 2. Bottom of glass three door reach in cooler soiled. Clean and sanitize.
Location: Kitchen
Equipment: 2-bay
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two bay vegetabel perp sink soiled. Clean and sanitize sink. NOTE > REPEAT VIOLATION. 2. Bottom of glass three door reach in cooler soiled. Clean and sanitize.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. Hand sink by 2 bay sink soiled. Clean sink.
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Bag of chicken thawing out in hand sink by two bay sink Do not use hand sink for any purpose other than hand washing.
Location: Kitchen
Equipment: Hand sink
- Glove use (Non-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: 1. Food handler put on gloves to handle food without washing hands first at hand sink with soap and water. Wash hands at approved hand sink with soap and water befoer using gloves to handle ready to eat food items.
- Single-service reuse (corrected)
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: 1. Small foil pans are being used and washed fro re reuse. Do not reuse foil pans. Foil pans are ment for one time use only. Discard after use.
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Old computer on work table in kitchen area. Remove from establishment.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. Light out in kitchen area. Repair light.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor soiled below dish machine. Clean floor.
Location: Kitchen
- Thawing (corrected)
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: 1. Meat thawing inside of two bay vegetable prep sink in standing water. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. 2. Bag of chicken thawing inside of hand sink by two bay sink. Do not use hand sink for any other purpose than hand washing. Use approved methods to thaw.
Location: Kitchen
Equipment: Veg. Sink
- Thawing (corrected)
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: 1. Meat thawing inside of two bay vegetable prep sink in standing water. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. 2. Bag of chicken thawing inside of hand sink by two bay sink. Do not use hand sink for any other purpose than hand washing. Use approved methods to thaw.
Location: Kitchen
Equipment: Hand sink
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Red trash can lid for dish machine area trash can soiled. Clean lid + metal silver ware catcher attached to lid. 2. Brown plastic push cart soiled. Clean. 3. All plastic dish machine racks are soiled. Clean or replace if needed. 4. Bottom shelves of all work tables soiled. Clean.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Red trash can lid for dish machine area trash can soiled. Clean lid + metal silver ware catcher attached to lid. 2. Brown plastic push cart soiled. Clean. 3. All plastic dish machine racks are soiled. Clean or replace if needed. 4. Bottom shelves of all work tables soiled. Clean.
Location: Dish machine area
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Microwave oven soiled inside. Clean and sanitize.
Location: Kitchen
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Dish machine soiled inside and out wtih built up soil. Clean dish machine insdie and out. 2. Three bay sink soiled .Clean and sanitize. NOTE > REPEAT VIOLATIONS.
Location: Dish machine area
Equipment: Dishmachine
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Dish machine soiled inside and out wtih built up soil. Clean dish machine insdie and out. 2. Three bay sink soiled .Clean and sanitize. NOTE > REPEAT VIOLATIONS.
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Faucet loose at hand sink in kitchen area. Repair faucet to a sound conditon.
Location: Kitchen
Equipment: Hand sink
|
08/14/2012 | Recheck |
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Bag of chicken thawing out in hand sink by two bay sink Do not use hand sink for any purpose other than hand washing.
Location: Kitchen
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. Hand sink by 2 bay sink soiled. Clean sink.
Location: Kitchen
Equipment: Hand sink
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two bay vegetabel perp sink soiled. Clean and sanitize sink. NOTE > REPEAT VIOLATION. 2. Bottom of glass three door reach in cooler soiled. Clean and sanitize.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two bay vegetabel perp sink soiled. Clean and sanitize sink. NOTE > REPEAT VIOLATION. 2. Bottom of glass three door reach in cooler soiled. Clean and sanitize.
Location: Kitchen
Equipment: 2-bay
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: 1. One and 1/2 containers of feta cheese were being held at 50 deg. F and had green mold on cheese. Discard cheese. NOTE > CHEESE DISCARDED AT TIME OF INSPECTION.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. Food handlers did not wash hands befroe using gloves to prep food items. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- 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. Three dood reach in cooler was holding potentially hazardous food items between 49 and 50 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below. 2. Plastic bags of roast beef held at 48 deg. F on top of cold top unit due to pan being overfilled. Do not over fill pans so as to hold all cold foods at 41 deg. F or below.
Location: Kitchen
Equipment: Cold top
- 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. Three dood reach in cooler was holding potentially hazardous food items between 49 and 50 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below. 2. Plastic bags of roast beef held at 48 deg. F on top of cold top unit due to pan being overfilled. Do not over fill pans so as to hold all cold foods at 41 deg. F or below.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Faucet loose at hand sink in kitchen area. Repair faucet to a sound conditon.
Location: Kitchen
Equipment: Hand sink
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Dish machine soiled inside and out wtih built up soil. Clean dish machine insdie and out. 2. Three bay sink soiled .Clean and sanitize. NOTE > REPEAT VIOLATIONS.
Equipment: 3-bay
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Dish machine soiled inside and out wtih built up soil. Clean dish machine insdie and out. 2. Three bay sink soiled .Clean and sanitize. NOTE > REPEAT VIOLATIONS.
Location: Dish machine area
Equipment: Dishmachine
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Microwave oven soiled inside. Clean and sanitize.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Red trash can lid for dish machine area trash can soiled. Clean lid + metal silver ware catcher attached to lid. 2. Brown plastic push cart soiled. Clean. 3. All plastic dish machine racks are soiled. Clean or replace if needed. 4. Bottom shelves of all work tables soiled. Clean.
Location: Dish machine area
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Red trash can lid for dish machine area trash can soiled. Clean lid + metal silver ware catcher attached to lid. 2. Brown plastic push cart soiled. Clean. 3. All plastic dish machine racks are soiled. Clean or replace if needed. 4. Bottom shelves of all work tables soiled. Clean.
Location: Kitchen
- Thawing
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: 1. Meat thawing inside of two bay vegetable prep sink in standing water. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. 2. Bag of chicken thawing inside of hand sink by two bay sink. Do not use hand sink for any other purpose than hand washing. Use approved methods to thaw.
Location: Kitchen
Equipment: Hand sink
- Thawing
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: 1. Meat thawing inside of two bay vegetable prep sink in standing water. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. 2. Bag of chicken thawing inside of hand sink by two bay sink. Do not use hand sink for any other purpose than hand washing. Use approved methods to thaw.
Location: Kitchen
Equipment: Veg. Sink
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor soiled below dish machine. Clean floor.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. Light out in kitchen area. Repair light.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Old computer on work table in kitchen area. Remove from establishment.
- Single-service reuse (corrected)
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: 1. Small foil pans are being used and washed fro re reuse. Do not reuse foil pans. Foil pans are ment for one time use only. Discard after use.
- Glove use (Non-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: 1. Food handler put on gloves to handle food without washing hands first at hand sink with soap and water. Wash hands at approved hand sink with soap and water befoer using gloves to handle ready to eat food items.
|
08/07/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Three dood reach in cooler was holding potentially hazardous food items between 49 and 50 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below. 2. Plastic bags of roast beef held at 48 deg. F on top of cold top unit due to pan being overfilled. Do not over fill pans so as to hold all cold foods at 41 deg. F or below.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- 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. Three dood reach in cooler was holding potentially hazardous food items between 49 and 50 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below. 2. Plastic bags of roast beef held at 48 deg. F on top of cold top unit due to pan being overfilled. Do not over fill pans so as to hold all cold foods at 41 deg. F or below.
Location: Kitchen
Equipment: Cold top
- 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: 1. Food handlers did not wash hands befroe using gloves to prep food items. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Food unsafe (Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: 1. One and 1/2 containers of feta cheese were being held at 50 deg. F and had green mold on cheese. Discard cheese. NOTE > CHEESE DISCARDED AT TIME OF INSPECTION.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two bay vegetabel perp sink soiled. Clean and sanitize sink. NOTE > REPEAT VIOLATION. 2. Bottom of glass three door reach in cooler soiled. Clean and sanitize.
Location: Kitchen
Equipment: 2-bay
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two bay vegetabel perp sink soiled. Clean and sanitize sink. NOTE > REPEAT VIOLATION. 2. Bottom of glass three door reach in cooler soiled. Clean and sanitize.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. Hand sink by 2 bay sink soiled. Clean sink.
Location: Kitchen
Equipment: Hand sink
- Glove use (Non-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: 1. Food handler put on gloves to handle food without washing hands first at hand sink with soap and water. Wash hands at approved hand sink with soap and water befoer using gloves to handle ready to eat food items.
- Single-service reuse
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: 1. Small foil pans are being used and washed fro re reuse. Do not reuse foil pans. Foil pans are ment for one time use only. Discard after use.
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Old computer on work table in kitchen area. Remove from establishment.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. Light out in kitchen area. Repair light.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor soiled below dish machine. Clean floor.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Red trash can lid for dish machine area trash can soiled. Clean lid + metal silver ware catcher attached to lid. 2. Brown plastic push cart soiled. Clean. 3. All plastic dish machine racks are soiled. Clean or replace if needed. 4. Bottom shelves of all work tables soiled. Clean.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Red trash can lid for dish machine area trash can soiled. Clean lid + metal silver ware catcher attached to lid. 2. Brown plastic push cart soiled. Clean. 3. All plastic dish machine racks are soiled. Clean or replace if needed. 4. Bottom shelves of all work tables soiled. Clean.
Location: Dish machine 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. Microwave oven soiled inside. Clean and sanitize.
Location: Kitchen
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Dish machine soiled inside and out wtih built up soil. Clean dish machine insdie and out. 2. Three bay sink soiled .Clean and sanitize. NOTE > REPEAT VIOLATIONS.
Location: Dish machine area
Equipment: Dishmachine
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Dish machine soiled inside and out wtih built up soil. Clean dish machine insdie and out. 2. Three bay sink soiled .Clean and sanitize. NOTE > REPEAT VIOLATIONS.
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Faucet loose at hand sink in kitchen area. Repair faucet to a sound conditon.
Location: Kitchen
Equipment: Hand sink
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07/31/2012 | Routine |
- Glove use (Non-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: 1. Food handler put on gloves to handle ready to eat foods without washing hands first at hand sink. Wash hands at hand sink before using gloves.
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12/29/2011 | Non-Illness Complaint |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 1. Co2 tanks not restrained. Restrain.
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Small plastic containers of cheese sitting out at room temperatrue on pizza cooker. Do not sit cheese out at room temperature. Hold all hot foods at 135 deg. F. or above.
Location: Kitchen
- 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 " three door reach in cooler holding cold foods at 45 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. Dish machine not sanitizing at final rinse, detergent not dispencing, Repair machine to a sound working condition. NOTE > USE THREE BAY SINK TO WASH AND SANITIZE EQUIPMENT AND UTENSILS UNITL REPAIRS ARE MADE TO DISH MACHINE. NOTE SET THREE BAY SINK UP USING ALL THREE COMPARTMENTS. 1. WASH ------------------ 2. RINSE ---------------------- 3 SANITIZE ---------------- AIR DRY. wash = soap and water rinse = water sanitize = water + approved sanitizer.
Location: Dish machine area
Equipment: Dishmachine
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1. Employee drink missing a lid and straw. Provide or remove drink from all prep and kitchen areas.
Location: Kitchen
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. Small bags of ham not date marked inside of glass three door reach in cooler. Cooked pasta dated for a discard date of 12-17-11. Discard pasta, date all food items.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer soiled with dried on food in kitchen arae. Clean and sanitize slicer. Do not allow to sit soiled. 2. Can openr blade soiled, Clean and sanitize.
Location: Kitchen
Equipment: Slicer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer soiled with dried on food in kitchen arae. Clean and sanitize slicer. Do not allow to sit soiled. 2. Can openr blade soiled, Clean and sanitize.
Location: Kitchen
Equipment: Can opener
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. Hand sink soiled by two bay sink in kitchen area. Clean and sanitize hand sink.
Location: Kitchen
Equipment: Hand sink
- Glove use (Non-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: 1. Food handlers put on gloves to handle ready to eat food without washing hands before putting on gloves. Wash hands at hand sink with soap and water before using gloves.
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Ice scoop on top of ice machine. Store scoops in approved manner when not in use.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Mold on seal for dish machine area sprayer table. Clean and remove mold.
Location: Dish machine area
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Soiled wet wiping towels at three bay sink and on main prep station in kitchen area. Keep all wet towels clean and stored in sanitizer water when not in use.
Location: Kitchen
- Thawing (corrected)
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: 1. Frozen bags of meat thawing ouit in standing water at two bay sink. Use approved methods to thaw all frozen food items. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Kitchen
Equipment: 2-bay
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Door to ice machine held on by duck tape. Repair lid to a sound condition. Do not use duck tape to repair ice machine.
Location: Kitchen (back)
Equipment: Ice machine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Brown plastic push cart soiled. Clean.
Location: Kitchen
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Microwave oven by pizza cooker soiled. inside. Clean. 2. Proofing box soiled inside. Clean and sanitize.
Location: Kitchen
Equipment: Microwave oven
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Microwave oven by pizza cooker soiled. inside. Clean. 2. Proofing box soiled inside. Clean and sanitize.
Location: Kitchen
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Three bay sink very soiled. Clean and sanitize. NOTE > HAD ESTABLISHMENT CLEAN AND SANITIZE THREE BAY SINK AT TIME OF INSPECTION DUE TO DISH MACHINE NOT WORKING 2. Dish machine soiled. Clean and sanitize.
Location: Dish machine area
Equipment: 3-bay
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Three bay sink very soiled. Clean and sanitize. NOTE > HAD ESTABLISHMENT CLEAN AND SANITIZE THREE BAY SINK AT TIME OF INSPECTION DUE TO DISH MACHINE NOT WORKING 2. Dish machine soiled. Clean and sanitize.
Location: Dish machine area
Equipment: Dishmachine
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Faucet spaaying water from faucet and hand sink by two bay sink. Repair.
Location: Kitchen
Equipment: Hand sink
|
12/29/2011 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 1. Co2 tanks not restrained. Restrain.
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Small plastic containers of cheese sitting out at room temperatrue on pizza cooker. Do not sit cheese out at room temperature. Hold all hot foods at 135 deg. F. or above.
Location: Kitchen
- 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 " three door reach in cooler holding cold foods at 45 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. Dish machine not sanitizing at final rinse, detergent not dispencing, Repair machine to a sound working condition. NOTE > USE THREE BAY SINK TO WASH AND SANITIZE EQUIPMENT AND UTENSILS UNITL REPAIRS ARE MADE TO DISH MACHINE. NOTE SET THREE BAY SINK UP USING ALL THREE COMPARTMENTS. 1. WASH ------------------ 2. RINSE ---------------------- 3 SANITIZE ---------------- AIR DRY. wash = soap and water rinse = water sanitize = water + approved sanitizer.
Location: Dish machine area
Equipment: Dishmachine
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1. Employee drink missing a lid and straw. Provide or remove drink from all prep and kitchen areas.
Location: Kitchen
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. Small bags of ham not date marked inside of glass three door reach in cooler. Cooked pasta dated for a discard date of 12-17-11. Discard pasta, date all food items.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer soiled with dried on food in kitchen arae. Clean and sanitize slicer. Do not allow to sit soiled. 2. Can openr blade soiled, Clean and sanitize.
Location: Kitchen
Equipment: Slicer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer soiled with dried on food in kitchen arae. Clean and sanitize slicer. Do not allow to sit soiled. 2. Can openr blade soiled, Clean and sanitize.
Location: Kitchen
Equipment: Can opener
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. Hand sink soiled by two bay sink in kitchen area. Clean and sanitize hand sink.
Location: Kitchen
Equipment: Hand sink
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Ice scoop on top of ice machine. Store scoops in approved manner when not in use.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Mold on seal for dish machine area sprayer table. Clean and remove mold.
Location: Dish machine area
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Soiled wet wiping towels at three bay sink and on main prep station in kitchen area. Keep all wet towels clean and stored in sanitizer water when not in use.
Location: Kitchen
- Thawing
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: 1. Frozen bags of meat thawing ouit in standing water at two bay sink. Use approved methods to thaw all frozen food items. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Kitchen
Equipment: 2-bay
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Door to ice machine held on by duck tape. Repair lid to a sound condition. Do not use duck tape to repair ice machine.
Location: Kitchen (back)
Equipment: Ice machine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Brown plastic push cart soiled. 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. Microwave oven by pizza cooker soiled. inside. Clean. 2. Proofing box soiled inside. Clean and sanitize.
Location: Kitchen
Equipment: Microwave oven
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Microwave oven by pizza cooker soiled. inside. Clean. 2. Proofing box soiled inside. Clean and sanitize.
Location: Kitchen
- Warewashing equipment cleaning (corrected on site)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Three bay sink very soiled. Clean and sanitize. NOTE > HAD ESTABLISHMENT CLEAN AND SANITIZE THREE BAY SINK AT TIME OF INSPECTION DUE TO DISH MACHINE NOT WORKING 2. Dish machine soiled. Clean and sanitize.
Location: Dish machine area
Equipment: 3-bay
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Three bay sink very soiled. Clean and sanitize. NOTE > HAD ESTABLISHMENT CLEAN AND SANITIZE THREE BAY SINK AT TIME OF INSPECTION DUE TO DISH MACHINE NOT WORKING 2. Dish machine soiled. Clean and sanitize.
Location: Dish machine area
Equipment: Dishmachine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Faucet spaaying water from faucet and hand sink by two bay sink. Repair.
Location: Kitchen
Equipment: Hand sink
|
12/20/2011 | Routine |
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