- Pests/rodents (corrected)
Presence of pests.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNATS/FRUITFLIES NOTED IN DISH MACHINE AREA. CLEAN AND DRY AFFECTED AREA INCLUDING DRAIN. SEEK PROFESSIONAL ASSISTANCE IN EXTERMINATING PESTS.
Location: Dish machine 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 BINS COVERED WITH GREASE AND DEBRIS ON TOP OF DUMPSTERS. REMOVE OLD DUMPSTER IF NEEDED. PLEASE CLEAN GREASE BUILD UP ON EXTERIOR OF DUMPSTER.
Location: Dumpster area
- 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 BENEATH COOK LINE IS SOILED WITH GREASE AND FOOD DEBRIS. PLEASE CLEAN FLOOR.2. AREA BENEATH DISH MACHINE IS SOILED. PLEASE CLEAN AREA.
Location: Cook line
- 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 BENEATH COOK LINE IS SOILED WITH GREASE AND FOOD DEBRIS. PLEASE CLEAN FLOOR.2. AREA BENEATH DISH MACHINE IS SOILED. PLEASE CLEAN AREA.
Location: Dish machine area
- Wash temperature (corrected)
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: DISH MACHINE WASH CYCLE AT 147 DEGREES AND RINSE CYCLE AT 155 DEGREES. PLEASE HAVE MACHINED SERVICED TO PROVIDE A 160 DEGREE WASH CYCLE AND A 180 DEGREE FINAL RINSE CYCLE.
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: OLD RAG USED TO SECURE DRAIN LINE FOR DISH MACHINE. REPAIR DRAIN WITH APPROVED EASILY CLEANABLE MATERIAL.
Location: Dish machine area
Equipment: Dishmachine
|
06/17/2014 | Recheck |
- Pests/rodents
Presence of pests.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNATS/FRUITFLIES NOTED IN DISH MACHINE AREA. CLEAN AND DRY AFFECTED AREA INCLUDING DRAIN. SEEK PROFESSIONAL ASSISTANCE IN EXTERMINATING PESTS.
Location: Dish machine 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 BINS COVERED WITH GREASE AND DEBRIS ON TOP OF DUMPSTERS. REMOVE OLD DUMPSTER IF NEEDED. PLEASE CLEAN GREASE BUILD UP ON EXTERIOR OF DUMPSTER.
Location: Dumpster area
- 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 BENEATH COOK LINE IS SOILED WITH GREASE AND FOOD DEBRIS. PLEASE CLEAN FLOOR.2. AREA BENEATH DISH MACHINE IS SOILED. PLEASE CLEAN AREA.
Location: Cook line
- 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 BENEATH COOK LINE IS SOILED WITH GREASE AND FOOD DEBRIS. PLEASE CLEAN FLOOR.2. AREA BENEATH DISH MACHINE IS SOILED. PLEASE CLEAN AREA.
Location: Dish machine area
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: DISH MACHINE WASH CYCLE AT 147 DEGREES AND RINSE CYCLE AT 155 DEGREES. PLEASE HAVE MACHINED SERVICED TO PROVIDE A 160 DEGREE WASH CYCLE AND A 180 DEGREE FINAL RINSE CYCLE.
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: OLD RAG USED TO SECURE DRAIN LINE FOR DISH MACHINE. REPAIR DRAIN WITH APPROVED EASILY CLEANABLE MATERIAL.
Location: Dish machine area
Equipment: Dishmachine
|
06/09/2014 | Recheck |
- Pests/rodents
Presence of pests.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNATS/FRUITFLIES NOTED IN DISH MACHINE AREA. CLEAN AND DRY AFFECTED AREA INCLUDING DRAIN. SEEK PROFESSIONAL ASSISTANCE IN EXTERMINATING PESTS.
Location: Dish machine 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 BINS COVERED WITH GREASE AND DEBRIS ON TOP OF DUMPSTERS. REMOVE OLD DUMPSTER IF NEEDED. PLEASE CLEAN GREASE BUILD UP ON EXTERIOR OF DUMPSTER.
Location: Dumpster area
- 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 BENEATH COOK LINE IS SOILED WITH GREASE AND FOOD DEBRIS. PLEASE CLEAN FLOOR.2. AREA BENEATH DISH MACHINE IS SOILED. PLEASE CLEAN AREA.
Location: Cook line
- 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 BENEATH COOK LINE IS SOILED WITH GREASE AND FOOD DEBRIS. PLEASE CLEAN FLOOR.2. AREA BENEATH DISH MACHINE IS SOILED. PLEASE CLEAN AREA.
Location: Dish machine area
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: DISH MACHINE WASH CYCLE AT 147 DEGREES AND RINSE CYCLE AT 155 DEGREES. PLEASE HAVE MACHINED SERVICED TO PROVIDE A 160 DEGREE WASH CYCLE AND A 180 DEGREE FINAL RINSE CYCLE.
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: OLD RAG USED TO SECURE DRAIN LINE FOR DISH MACHINE. REPAIR DRAIN WITH APPROVED EASILY CLEANABLE MATERIAL.
Location: Dish machine area
Equipment: Dishmachine
|
06/02/2014 | Routine |
- No hand washing (when) (corrected on site)
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. EMPLOYEE CHANGED GLOVES WITHOUT WASHING HANDS. ALWAYS WASH HANDS BEFORE PLACING GLOVES ON HANDS.1/24/14 1. NO HANDWASHING ISSUES OBSERVED ON RECHECK.
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 1. BROOM AND DUST PAN LEANING ON HAND SINK. KEEP HAND SINK AREA CLEAR AND UNOBSTRUCTED AT ALL TIMES. 1/24/14 1. HAND SINKS FREE AND UNOBSTRUCTED ON RECHECK.
Location: Cook line
Equipment: Hand sink
- 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: 1. SANITIZER BUCKET AT VEGETABLE PREP AREA AT 0-50 PPM. MAINTAIN CONCENTRATION AT 150-400 PPM. CHANGE WATER IN BUCKETS REGULARLY.1/24/14 1. ALL BUCKETS AT CORRECT CONCENTRATION ON RECHECK.
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: 1. SLIDING DUMPSTER LID LEFT OPEN. KEEP DUMPSTER LIDS CLOSED AT ALL TIMES.1/24/14 1. DUMPSTER LIDS CLOSED ON RECHECK.
Location: Dumpster area
- 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. WALL AND FLOOR BEHIND VEGETABLE PREP AREA AS WELL AS NEAR REACH-IN COOLER BY GRILL ARE SOILED. CLEAN AND SANITIZE REGULARLY.
Location: Prep area
|
01/23/2014 | Recheck |
- No hand washing (when) (corrected on site)
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. EMPLOYEE CHANGED GLOVES WITHOUT WASHING HANDS. ALWAYS WASH HANDS BEFORE PLACING GLOVES ON HANDS.
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 1. BROOM AND DUST PAN LEANING ON HAND SINK. KEEP HAND SINK AREA CLEAR AND UNOBSTRUCTED AT ALL TIMES.
Location: Cook line
Equipment: Hand sink
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. SANITIZER BUCKET AT VEGETABLE PREP AREA AT 0-50 PPM. MAINTAIN CONCENTRATION AT 150-400 PPM. CHANGE WATER IN BUCKETS REGULARLY.
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: 1. SLIDING DUMPSTER LID LEFT OPEN. KEEP DUMPSTER LIDS CLOSED AT ALL TIMES.
Location: Dumpster area
- 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. WALL AND FLOOR BEHIND VEGETABLE PREP AREA AS WELL AS NEAR REACH-IN COOLER BY GRILL ARE SOILED. CLEAN AND SANITIZE REGULARLY.
Location: Prep area
|
01/16/2014 | Routine |
- 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 generic chemical spray bottle. Ensure all toxins bear name of chemical.
Location: Chemical room
- Glove Use (Critical) (corrected on site)
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: Employee used gloves to clean and did not wash hands and change gloves before preparing food. Ensure hands are washed and gloves changed with each function change.
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Open employee drink on prep surface. Provide lid and straw.
Location: Prep area
Equipment: Prep table
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Kickplate and sides of ice machine interior are developing soil. Clean regularly.
Location: Kitchen
Equipment: Ice machine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Bottom area of bread rack is soiled. Clean.
Location: Kitchen
Equipment: ------------ Miscellaneous -----------
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Handle of tongs for salad mix touching product. Ensure handle of tongs is stored outside of food.
Location: Service counter
Equipment: Prep Top Cooler
|
09/12/2013 | Recheck |
- 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 generic chemical spray bottle. Ensure all toxins bear name of chemical.
Location: Chemical room
- Glove Use (Critical) (corrected on site)
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: Employee used gloves to clean and did not wash hands and change gloves before preparing food. Ensure hands are washed and gloves changed with each function change.
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Open employee drink on prep surface. Provide lid and straw.
Location: Prep area
Equipment: Prep table
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Kickplate and sides of ice machine interior are developing soil. Clean regularly.
Location: Kitchen
Equipment: Ice machine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Bottom area of bread rack is soiled. Clean.
Location: Kitchen
Equipment: ------------ Miscellaneous -----------
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Handle of tongs for salad mix touching product. Ensure handle of tongs is stored outside of food.
Location: Service counter
Equipment: Prep Top Cooler
|
09/05/2013 | 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: Salad cooler in back/ prep area holding foods at 46-47 degreesVanco on siteEnsure 41 or below
Location: Prep area
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: Spray bottle of blue liquid not identifiedensure name of contents is visible on bottle
Location: Service counter
- 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: Sanitizer bucket under service counter read no/low sanitizer levelsThere was an excessive amount of towels in bucketensure levels of 200ppm for proper sanitizing.
Location: Service counter
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Red condiment trays soiledclean more regularly
Location: Dry storage
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
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: Waffle machine area - shelfand under bread shelf on cookline soiledclean5-21Please do under side of shelf
Location: Cook line
|
05/21/2013 | 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: Salad cooler in back/ prep area holding foods at 46-47 degreesVanco on siteEnsure 41 or below
Location: Prep area
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: Spray bottle of blue liquid not identifiedensure name of contents is visible on bottle
Location: Service counter
- 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: Sanitizer bucket under service counter read no/low sanitizer levelsThere was an excessive amount of towels in bucketensure levels of 200ppm for proper sanitizing.
Location: Service counter
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Red condiment trays soiledclean more regularly
Location: Dry storage
- 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: Waffle machine area - shelfand under bread shelf on cookline soiledclean
Location: Cook line
|
05/14/2013 | Routine |
- Hand sanitizers (corrected on site)
Hand sanitizer is being used improperly.
Correction: Hand sanitizer shall be FDA approved, shall not be used in place of hand washing and shall be used only after hands have been properly washed.
Comments: Cook used sanitizer prior to applying gloveshands must be washed properly before applying glovesat no time can hand sanitizer replace hand washing
- 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. Excessive moisture under and around dishmachine2. Dish rack stored under shelving with items in it - floor is not clean in this area - remove - COS
Location: Dish machine area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Dish machine leaks from base of unitDish machine digital temperature indicater is still not working propwater pooling under machineUnit has been repaired countless times and always seems to have issues
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: Copper lines under dish machine soiled dish side leak continually and there is no way to turn off waterWall in this same area is molding due to the continual moisturerepair/replace
Location: Dish machine area
|
01/16/2013 | Routine |
| No violation noted during this evaluation. | 10/12/2012 | Pre-Licensing |
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Prep employee using bare hands to put grapes on a saladhe was told to wah hands and apply gloves
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean table mounted can opener blade and base
Location: Prep area
Equipment: Can opener
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Repair faucet at prep hand sink as it spaus out from bottom of faucet
Location: Prep area
Equipment: Hand sink
|
09/19/2012 | Routine |
| No violation noted during this evaluation. | 05/25/2012 | Illness Complaint |
- 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: gloves used without proper hand washing
- 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: Prep employee continually applied gloves without washing handsHands must be washed with each glove change
- 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: Sanitizer levels below required ph in all sanibucketsManager believes there is a problem with distributorCorrected on site
Location: Prep area
- 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: Sanitizer levels below required ph in all sanibucketsManager believes there is a problem with distributorCorrected on site
Location: Cook line
- 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: Sanitizer levels below required ph in all sanibucketsManager believes there is a problem with distributorCorrected on site
Location: Service counter
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Soiled wiping cloth stored on bread rackkeep in sanibucket when not in use
Location: Kitchen
|
05/10/2012 | Recheck |
- 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: gloves used without proper hand washing
- 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: Prep employee continually applied gloves without washing handsHands must be washed with each glove change
- 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: Sanitizer levels below required ph in all sanibucketsManager believes there is a problem with distributorCorrected on site
Location: Prep area
- 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: Sanitizer levels below required ph in all sanibucketsManager believes there is a problem with distributorCorrected on site
Location: Cook line
- 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: Sanitizer levels below required ph in all sanibucketsManager believes there is a problem with distributorCorrected on site
Location: Service counter
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Soiled wiping cloth stored on bread rackkeep in sanibucket when not in use
Location: Kitchen
|
05/03/2012 | Routine |
- 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: Employees apllying gloves without hand washing firsthands must be washed with each glove change
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: No sanitizer buckets contained correct ph levels of quatensure buckets are tested to have proper ph of approx. 200ppm
Location: Cook line
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: No sanitizer buckets contained correct ph levels of quatensure buckets are tested to have proper ph of approx. 200ppm
Location: Service counter
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Ensure prep area employee has a bucket to store wet towelscurrently on counter1-18Prep still had no bucket set and several wet towels on counter
Location: Prep area
|
01/18/2012 | Recheck |
- 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: Employees apllying gloves without hand washing firsthands must be washed with each glove change
- 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: No sanitizer buckets contained correct ph levels of quatensure buckets are tested to have proper ph of approx. 200ppm
Location: Cook line
- 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: No sanitizer buckets contained correct ph levels of quatensure buckets are tested to have proper ph of approx. 200ppm
Location: Service counter
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Ensure prep area employee has a bucket to store wet towelscurrently on counter
Location: Prep area
|
01/11/2012 | Routine |
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