- 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 ...
- 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: SANITIZER TOO STRONG IN SEVERAL IN PLACE SANITIZER BUCKETS.
Location: Kitchen
Equipment: -
- 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: FLAP IN SIDE OF ICE MACHINE SOILED. PLEASE CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Ice machine
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: RIGHT SIDE FAUCET IS LEAKING FROM THE HOT WATER HANDLE. PLEASE REPAIR.
Location: Kitchen
Equipment: 3-bay
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09/24/2014 | 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 ...
- 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: SANITIZER TOO STRONG IN SEVERAL IN PLACE SANITIZER BUCKETS.
Location: Kitchen
Equipment: -
- 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: FLAP IN SIDE OF ICE MACHINE SOILED. PLEASE CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Ice machine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: RIGHT SIDE FAUCET IS LEAKING FROM THE HOT WATER HANDLE. PLEASE REPAIR.
Location: Kitchen
Equipment: 3-bay
|
09/15/2014 | Routine |
- CO2 tanks unrestrained
CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: CO2 tank located at boxed soft drink rack near office area...
- Bulk labeling (corrected on site)
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: Label white flour bulk food container.
Location: Kitchen
- Thermometer, provided (corrected on site)
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: Provide a thermometer for hot holding box. Corrected during inspection
Location: Service counter
|
04/30/2014 | 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: WALK--IN COOLER (AND SOME FOODS THEREIN) MEASURED 45 TO 47 DEGREES. MAINTAIN AT OR BELOW 41 F. USE THE CURTAIN MORE FULLY IN WALK--IN COOLER DOORWAY. COOLER WILL BE CHECKED AROUND 4:00 PM AFTER IT HAS BEEN CLOSED UP FOR A COUPLE HOURS.
Location: Walk-in cooler
Equipment: Walk in cooler
|
09/16/2013 | 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: WALK--IN COOLER (AND SOME FOODS THEREIN) MEASURED 45 TO 47 DEGREES. MAINTAIN AT OR BELOW 41 F. USE THE CURTAIN MORE FULLY IN WALK--IN COOLER DOORWAY. COOLER WILL BE CHECKED AROUND 4:00 PM AFTER IT HAS BEEN CLOSED UP FOR A COUPLE HOURS.
Location: Walk-in cooler
Equipment: Walk in cooler
|
09/12/2013 | Routine |
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: ONE MOIST WIPING CLOTH SETTING ON COOK--LINE TABLE HAD TO BE RETURNED TO BUCKET OF SANITIZER WATER. CORRECTED -- OK.
Location: Cook line
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03/13/2013 | Routine |
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: IN THE SMALLER STORE ROOM (WITH LOCKERS) KEEP THE STYROFOAM FOOD TRAYS 6" OR MORE OFF THE FLOOR.
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09/10/2012 | Routine |
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: DISHMACHINE WASH TEMP. MEASURED 110 TO 115 DEGREES. MAINTAIN A MIN. TEMP. OF 120F.
Location: Dish machine area
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04/03/2012 | Routine |
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