- 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: 1. SPRAY BOTTLE OF SANITIZER IN BAR NOT LABELED.LABEL ALL CHEMICALS AND SPRAY BOTTLES AS TO CONTENTS.
Location: Bar
- Toxic use (corrected)
Poisonous and/or toxic materials used improperly.
Correction: Follow labels and guidelines for all poisonous and toxic materials.
Comments: 1. CAN OF RAID FLYING INSPECT SPRAY FOUND IN KITCHEN.REMOVE FROM ESTABLISHMENT. MUST USE APPROVED COMMERCIAL GRADE PESTICIDES.
Location: Kitchen
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. CHLORINE SANITIZER AT BAR DISHMACHINE MEASURED 0 PPM. ENSURE A PROPER CHLORINE SANITIZER CONCENTRATION OF 50-100 PPM.UNTIL DISHMACHINE IS REPAIRED, ALL WARE WASHING MUST BE DONE AT BAR THREE BAY SINK OR IN KITCHEN DISHMACHINE.
Location: Bar
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. OPEN EMPLOYEE BEVERAGE STORED ON WIRE RACK SHELVING OVER COCTAIL SAUCE AND OTHER FOOD ITEMS.STORE ALL EMPLOYEE BEVERAGES AWAY FROM FOOD AND FOOD CONTACT SURFACES. ALL EMPLOYEE BEVERAGES MUST ALSO HAVE A LID AND STRAW.
Location: Kitchen
Equipment: Wire shelving
- Eating utensils presentation (corrected)
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: 1. SPOONS STORED WITH FOOD CONTACT PORTION UPWARDS IN CONTAINER IN KITCHEN.STORE SPOONS WITH HANDLES UPWARDS TO PREVENT CONTAMINATING FOOD CONTACT PORTION. REWASH SPOONS AND STORE PROPERLY.
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: 1. TWO MOPS STORED IN MOP BUCKETS WHEN NOT IN USE.STORE MOPS ON MOP RACK OR IN A WAY THAT FACILITATES DRYING.
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. SOILED DISHES, UTENSILS, AND CUPS ON FLOOR BEHIND DISHMACHINE IN KITCHEN.REMOVE FROM FLOOR. CLEAN AND SANITIZE ALL EQUIPMENT. CLEAN AND SANITIZE FLOOR BEHIND DISHMACHINE.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BROKEN GLASS AND DEBRIS BUILD UP INSIDE BOTH REACH IN COOLERS HOLDING GLASSES.REMOVE BROKEN GLASS. CLEAN AND SANITIZE INTERIOR OF REACH IN COOLER.
Location: Bar
- 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. PLUMBING UNDERNEATH HAND SINK IN KITCHEN IS LEAKING ONTO FLOOR.REPAIR ACCORDINGLY TO PREVENT LEAKING.
Location: Kitchen
Equipment: Hand sink
|
10/23/2014 | Recheck |
- Toxic labeling
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: 1. SPRAY BOTTLE OF SANITIZER IN BAR NOT LABELED.LABEL ALL CHEMICALS AND SPRAY BOTTLES AS TO CONTENTS.
Location: Bar
- Toxic use
Poisonous and/or toxic materials used improperly.
Correction: Follow labels and guidelines for all poisonous and toxic materials.
Comments: 1. CAN OF RAID FLYING INSPECT SPRAY FOUND IN KITCHEN.REMOVE FROM ESTABLISHMENT. MUST USE APPROVED COMMERCIAL GRADE PESTICIDES.
Location: Kitchen
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. CHLORINE SANITIZER AT BAR DISHMACHINE MEASURED 0 PPM. ENSURE A PROPER CHLORINE SANITIZER CONCENTRATION OF 50-100 PPM.UNTIL DISHMACHINE IS REPAIRED, ALL WARE WASHING MUST BE DONE AT BAR THREE BAY SINK OR IN KITCHEN DISHMACHINE.
Location: Bar
Equipment: Dishmachine
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1. OPEN EMPLOYEE BEVERAGE STORED ON WIRE RACK SHELVING OVER COCTAIL SAUCE AND OTHER FOOD ITEMS.STORE ALL EMPLOYEE BEVERAGES AWAY FROM FOOD AND FOOD CONTACT SURFACES. ALL EMPLOYEE BEVERAGES MUST ALSO HAVE A LID AND STRAW.
Location: Kitchen
Equipment: Wire shelving
- Eating utensils presentation
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: 1. SPOONS STORED WITH FOOD CONTACT PORTION UPWARDS IN CONTAINER IN KITCHEN.STORE SPOONS WITH HANDLES UPWARDS TO PREVENT CONTAMINATING FOOD CONTACT PORTION. REWASH SPOONS AND STORE PROPERLY.
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: 1. TWO MOPS STORED IN MOP BUCKETS WHEN NOT IN USE.STORE MOPS ON MOP RACK OR IN A WAY THAT FACILITATES DRYING.
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. SOILED DISHES, UTENSILS, AND CUPS ON FLOOR BEHIND DISHMACHINE IN KITCHEN.REMOVE FROM FLOOR. CLEAN AND SANITIZE ALL EQUIPMENT. CLEAN AND SANITIZE FLOOR BEHIND DISHMACHINE.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BROKEN GLASS AND DEBRIS BUILD UP INSIDE BOTH REACH IN COOLERS HOLDING GLASSES.REMOVE BROKEN GLASS. CLEAN AND SANITIZE INTERIOR OF REACH IN COOLER.
Location: Bar
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. PLUMBING UNDERNEATH HAND SINK IN KITCHEN IS LEAKING ONTO FLOOR.REPAIR ACCORDINGLY TO PREVENT LEAKING.
Location: Kitchen
Equipment: Hand sink
|
10/16/2014 | 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: Employee did not wash there hands before getting a new pair of gloves from the container.
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Label gun stored in the hand sink.
Location: Cook line
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hand sink plumbing leaking on the floor. Please repair asap.2. The Grease trap is in need of maintain. Strong odor.done
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hand sink plumbing leaking on the floor. Please repair asap.2. The Grease trap is in need of maintain. Strong odor.done
Location: Kitchen
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: Employee handling food was not wear a hair net. All employees handling food must wear hair restraints.
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: ABox of food was stored on the floor in the walk in freezer.A bucket of pickles was stored on the floor inthe walkin cooler. Store food 6 inches above the floor.
Location: Kitchen
Equipment: Walk in cooler
|
03/14/2014 | 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: Employee did not wash there hands before getting a new pair of gloves from the container.
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Label gun stored in the hand sink.
Location: Cook line
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hand sink plumbing leaking on the floor. Please repair asap.2. The Grease trap is in need of maintain. Strong odor.done
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hand sink plumbing leaking on the floor. Please repair asap.2. The Grease trap is in need of maintain. Strong odor.done
Location: Kitchen
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: Employee handling food was not wear a hair net. All employees handling food must wear hair restraints.
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: ABox of food was stored on the floor in the walk in freezer.A bucket of pickles was stored on the floor inthe walkin cooler. Store food 6 inches above the floor.
Location: Kitchen
Equipment: Walk in cooler
|
03/10/2014 | 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: Employee did not wash there hands before getting a new pair of gloves from the container.
- 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: Label gun stored in the hand sink.
Location: Cook line
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hand sink plumbing leaking on the floor. Please repair asap.2. The Grease trap is in need of maintain. Strong odor.
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hand sink plumbing leaking on the floor. Please repair asap.2. The Grease trap is in need of maintain. Strong odor.
Location: Kitchen
Equipment: -
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: Employee handling food was not wear a hair net. All employees handling food must wear hair restraints.
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: A bucket of pickles was stored on the floor inthe walkin cooler. Store food 6 inches above the floor.
Location: Kitchen
Equipment: Walk in cooler
|
03/03/2014 | Routine |
| No violation noted during this evaluation. | 01/16/2014 | Illness Complaint |
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: EMPLOYEE WAS CUTTING LEMON SLICES WITH THEIR BARE HANDS. DISCARD LEMON SLICES AND USE GLOVES .
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: MAINTAIN HANDS CLEAN AT ALL TIMES.
Location: Three bay area
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: DISH MATES WERE STORED IN THE HAND SINK
Location: Bar
Equipment: Hand sink
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Wash temperature (corrected)
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: HAVE EQUIPMENT REPAIRED.
Location: Wait staff area
Equipment: Dishmachine
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: REPLACE MOLDY SEAL AND CLEAN WALL
Location: Kitchen
Equipment: 3-bay
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
Equipment: Hand sink
|
10/21/2013 | Recheck |
- 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: EMPLOYEE WAS CUTTING LEMON SLICES WITH THEIR BARE HANDS. DISCARD LEMON SLICES AND USE GLOVES .
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: MAINTAIN HANDS CLEAN AT ALL TIMES.
Location: Three bay area
Equipment: Hand sink
- Hand sink improper usage (corrected on site)
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: DISH MATES WERE STORED IN THE HAND SINK
Location: Bar
Equipment: Hand sink
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: HAVE EQUIPMENT REPAIRED.
Location: Wait staff area
Equipment: Dishmachine
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: REPLACE MOLDY SEAL AND CLEAN WALL
Location: Kitchen
Equipment: 3-bay
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
Equipment: Hand sink
|
10/14/2013 | Routine |
- 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: PROVIDE A LID AND STRAW FOR EMPLOYEE DRINKS.
Location: Kitchen
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: UNCOOKED MEAT WAS STORED OVER PRETZEL BREAD
Location: Cook line
Equipment: Cooler drawers
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: PRODUCES SLICER WAS SOILED. cos
Location: Kitchen
Equipment: Slicer
- Hand sink improper usage (corrected on site)
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: GREEN CLEANING PADS WERE STORED IN THE HAND SINK. DO NOT STORE ANYTHING IN THE HAND SINK.
Location: Bar
Equipment: Hand sink
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: METAL DEEP FRIER COVERS WERE STORED ON THE FLOOR. STORE EQUIMENT 6 INCHES ABOVE THE FLOOR.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE LIGHT IN THE HOOD.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REAIR PAPER TOWELS DISPENSCER. MUST BE WORKING PROPERLY AT ALLTIME .
Location: Cook line
Equipment: Hand sink
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: A BOX WITH INDIVIDUAL COFFEE BAGS WERE STORED ON THE FLOOR. PLEASE DON'T STORE ANY FOOD OR FOOD CONTAINER ON THE FLOOR. STORE FOOD 6INCHES ABOVE THE FLOOR.
Location: Bar
|
06/13/2013 | Recheck |
- 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: PROVIDE A LID AND STRAW FOR EMPLOYEE DRINKS.
Location: Kitchen
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: UNCOOKED MEAT WAS STORED OVER PRETZEL BREAD
Location: Cook line
Equipment: Cooler drawers
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: PRODUCES SLICER WAS SOILED. cos
Location: Kitchen
Equipment: Slicer
- Hand sink improper usage (corrected on site)
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: GREEN CLEANING PADS WERE STORED IN THE HAND SINK. DO NOT STORE ANYTHING IN THE HAND SINK.
Location: Bar
Equipment: Hand sink
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: METAL DEEP FRIER COVERS WERE STORED ON THE FLOOR. STORE EQUIMENT 6 INCHES ABOVE THE FLOOR.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE LIGHT IN THE HOOD.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REAIR PAPER TOWELS DISPENSCER. MUST BE WORKING PROPERLY AT ALLTIME .
Location: Cook line
Equipment: Hand sink
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: A BOX WITH INDIVIDUAL COFFEE BAGS WERE STORED ON THE FLOOR. PLEASE DON'T STORE ANY FOOD OR FOOD CONTAINER ON THE FLOOR. STORE FOOD 6INCHES ABOVE THE FLOOR.
Location: Bar
|
06/03/2013 | Routine |
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: PLASTIC CONTAINER OF FRESH MADE PICO DE GALLO WAS NOT AT THE PROPER TEMPERATURE OF 41 DEGREES. PREPARE FRESH MADE PICO DE GALLO AT NIGHT TO ENSURE 41 DEGREE TEMPERATURE WILL BE REACHED AND MAINTAINED IN THE COLD TOP COOLER. OR PROVIDE A WRITTEN PROCEDURE.
Location: Cook line
Equipment: Cold top
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: EMPTY PAPER TOWEL DISPENSER AT BOTH HAND SINKS
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: EMPTY PAPER TOWEL DISPENSER AT BOTH HAND SINKS
Location: Kitchen
Equipment: Hand sink
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: KNIFE STORED IN BETWEEN THE COLD TOP COOLER DOOR LIDS
Location: Cook line
Equipment: Cold top
|
01/29/2013 | Routine |
- 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 unlabeled.
Location: Dry storage
- 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.
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Prep area
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
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.
Location: Kitchen
Equipment: Warming drawers
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
|
09/28/2012 | 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: Spray bottle unlabeled.
Location: Dry storage
- 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.
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
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.
Location: Kitchen
Equipment: Hand sink
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Prep area
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
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.
Location: Kitchen
Equipment: Warming drawers
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
|
09/17/2012 | Routine |
- Glove use (Non-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: Please wash your hands before appling a new pair of gloves on
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Repairr cold top door lid.
Location: Cook line
Equipment: Cold top
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Moldy sink seal . Recaulk
Location: Kitchen
Equipment: 3-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Moldy sink seal . Recaulk
Location: Kitchen
Equipment: Prep sink
- 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.
Location: Kitchen
Equipment: Hand sink
- 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: Ice scoop stored in the ice.
Location: Kitchen
Equipment: Ice machine
|
05/02/2012 | Routine |
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Manager on cookline placing celery into a plastic bag with bare handscelery is a ready to eat food which requires gloves, utensil or deli paper.Citation will be issued at next observance of bare hand contact
- 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: Manager went on line to help produce foodhe did not aapply a hair restraintkeep cap, net etc available if a manager needs to help with cooking
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02/14/2012 | Non-Illness Complaint Recheck |
- Bare hand contact (critical)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Manager on cookline placing celery into a plastic bag with bare handscelery is a ready to eat food which requires gloves, utensil or deli paper.Citation will be issued at next observance of bare hand contact
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: Manager went on line to help produce foodhe did not aapply a hair restraintkeep cap, net etc available if a manager needs to help with cooking
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02/07/2012 | Non-Illness Complaint |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: ROAST BEEF IN INDIVIDUAL BAGS WERE STACKED TOO HIGH ON THE COLD TOP. DISCARD
Location: Cook line
Equipment: Cold top
- 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: PROVIDE A LID AND STRAW
Location: Kitchen
Equipment: Prep table
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE LIGHT
Location: Walk-in freezer
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR DAMAGED FLOOR TILE NEAR COOK LINE
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 BEHIDE COOKING EQUIPMENT ON COOK LINE WAS SOILED .2. CLEAN FLOOR DRAIN IN KITCHEN AND IN BAR 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 BEHIDE COOKING EQUIPMENT ON COOK LINE WAS SOILED .2. CLEAN FLOOR DRAIN IN KITCHEN AND IN BAR AREA.
Location: Bar
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: BOXES OF FOOD STORED ON THE FLOOR.
Location: Walk-in cooler
- 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.
Location: Bar
Equipment: Soda gun & holster
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01/18/2012 | Routine |
| No violation noted during this evaluation. | 01/10/2012 | Non-Illness Complaint |
| No violation noted during this evaluation. | 11/28/2011 | Non-Illness Complaint |
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