- 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 in the in place sanitizer bucket is too low. Replace with sanitizer of the proper concentration level every 2 to 4 hours.
Location: Service counter
- 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: The floor is soiled with new and old grease near the fryers and CO2 tanks. Clean area regularly and thoroughly to ensure cleanliness and prevent a build up of grease.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: The gaskets inside the reach in cooler (3 door) are falling off. Replace gaskets so they are clean, smooth, and easily cleanable.10/6 RECHECK:GASKETS AT THE BREADING TABLE/REACH IN COOLER (3 DOOR) ARE ON ORDER, MANAGEMENT PROVIDED DOCUMENTATION AND STATED THAT GASKETS SHOULD BE REPLACED WITHIN 2 WEEKS.
Location: Prep area
Equipment: Reach in cooler (3 door)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The reach in cooler (3 door) storing raw chicken is soiled with juices and seasonings. Clean and sanitize throughout the inside of the cooler.
Location: Prep area
Equipment: Reach in cooler (3 door)
|
10/06/2014 | Recheck |
- 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: Sanitizer in the in place sanitizer bucket is too low. Replace with sanitizer of the proper concentration level every 2 to 4 hours.
Location: Service counter
- 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: The floor is soiled with new and old grease near the fryers and CO2 tanks. Clean area regularly and thoroughly to ensure cleanliness and prevent a build up of grease.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: The gaskets inside the reach in cooler (3 door) are falling off. Replace gaskets so they are clean, smooth, and easily cleanable.
Location: Prep area
Equipment: Reach in cooler (3 door)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The reach in cooler (3 door) storing raw chicken is soiled with juices and seasonings. Clean and sanitize throughout the inside of the cooler.
Location: Prep area
Equipment: Reach in cooler (3 door)
|
09/29/2014 | Routine |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. A whisker was soiled and stored in a utensil drawer with clean utensils. Clean and sanitizer all utensils thoroughly to ensure cleanliness.2. The hot holding trays are soiled with food residue. Clean and sanitizer regluarly and thoroughly to ensure cleanliness.3. The vegetable slicer was soiled with food residue Clean and sanitize thoroughly to ensure cleanliness.4/3 RECHECKFOOD RESIDUE PRESENT ON SCOOPERS STORED INSIDE DRAWER NEAR THREE BAY AREA. ENSURE THAT ALL UTENSILS ARE CLEANED AND SANITIZED THOROUGHLY IN ALL AREAS.
Location: Three bay area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. A whisker was soiled and stored in a utensil drawer with clean utensils. Clean and sanitizer all utensils thoroughly to ensure cleanliness.2. The hot holding trays are soiled with food residue. Clean and sanitizer regluarly and thoroughly to ensure cleanliness.3. The vegetable slicer was soiled with food residue Clean and sanitize thoroughly to ensure cleanliness.4/3 RECHECKFOOD RESIDUE PRESENT ON SCOOPERS STORED INSIDE DRAWER NEAR THREE BAY AREA. ENSURE THAT ALL UTENSILS ARE CLEANED AND SANITIZED THOROUGHLY IN ALL AREAS.
Location: Kitchen (back)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. A whisker was soiled and stored in a utensil drawer with clean utensils. Clean and sanitizer all utensils thoroughly to ensure cleanliness.2. The hot holding trays are soiled with food residue. Clean and sanitizer regluarly and thoroughly to ensure cleanliness.3. The vegetable slicer was soiled with food residue Clean and sanitize thoroughly to ensure cleanliness.4/3 RECHECKFOOD RESIDUE PRESENT ON SCOOPERS STORED INSIDE DRAWER NEAR THREE BAY AREA. ENSURE THAT ALL UTENSILS ARE CLEANED AND SANITIZED THOROUGHLY IN ALL AREAS.
Location: Kitchen (back)
Equipment: Slicer
- Date marking (corrected on site)
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: There was no date marking provided on the grilled chicken in the walk in cooler. Provide datemarking for all potentially hazardous food.
Location: Walk-in cooler
- 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: The chlorine sanitizer in the in place sanitizer bucket in the front of the kitchen was too high at 200 PPM. The employee corrected the issue on site and replaced the old sanitizer with new santizer at the proper concentration.
Location: Kitchen (front)
Equipment: -
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: An employee apron was stored on the service counter. Store all personal items/clothing in an designated area in the establishment.
Location: Service counter
- Food in prohibited areas (corrected)
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: Soda dispenser boxes were stored on the floor, outside carboard covering was soaked. Store all food related items 6 inches above the floor.
Location: Kitchen (back)
- 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: The reach in cooler in the front of the kitchen does not have a thermometer. Provide thermometers in all coolers.
Location: Kitchen (front)
Equipment: Reach in cooler
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: A container of carrots are stored in the reach in cooler uncovered. Store all food items in packages, covered containers or wrapings.
Location: Kitchen (back)
Equipment: Reach in cooler (3 door)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The reach in cooler (storing raw chicken) ceiling is soiled. Clean and sanitize regularly to ensure cleanliness.
Location: Kitchen (back)
Equipment: Reach in cooler
- 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: An object in the ice machine was contiminate by the the employee by touching. Clean and sanitize object to ensure cleanliness.
Location: Kitchen (back)
Equipment: Ice machine
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: There were no test kit provided. Manager stated that they have ordered the appropriate test kit.
Location: Three bay area
|
04/03/2014 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. A whisker was soiled and stored in a utensil drawer with clean utensils. Clean and sanitizer all utensils thoroughly to ensure cleanliness.2. The hot holding trays are soiled with food residue. Clean and sanitizer regluarly and thoroughly to ensure cleanliness.3. The vegetable slicer was soiled with food residue Clean and sanitize thoroughly to ensure cleanliness.
Location: Kitchen (back)
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. A whisker was soiled and stored in a utensil drawer with clean utensils. Clean and sanitizer all utensils thoroughly to ensure cleanliness.2. The hot holding trays are soiled with food residue. Clean and sanitizer regluarly and thoroughly to ensure cleanliness.3. The vegetable slicer was soiled with food residue Clean and sanitize thoroughly to ensure cleanliness.
Location: Kitchen (back)
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. A whisker was soiled and stored in a utensil drawer with clean utensils. Clean and sanitizer all utensils thoroughly to ensure cleanliness.2. The hot holding trays are soiled with food residue. Clean and sanitizer regluarly and thoroughly to ensure cleanliness.3. The vegetable slicer was soiled with food residue Clean and sanitize thoroughly to ensure cleanliness.
Location: Kitchen (back)
Equipment: Slicer
- 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: There was no date marking provided on the grilled chicken in the walk in cooler. Provide datemarking for all potentially hazardous food.
Location: Walk-in cooler
- 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: The chlorine sanitizer in the in place sanitizer bucket in the front of the kitchen was too high at 200 PPM. The employee corrected the issue on site and replaced the old sanitizer with new santizer at the proper concentration.
Location: Kitchen (front)
Equipment: -
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: An employee apron was stored on the service counter. Store all personal items/clothing in an designated area in the establishment.
Location: Service counter
- Food in prohibited areas
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: Soda dispenser boxes were stored on the floor, outside carboard covering was soaked. Store all food related items 6 inches above the floor.
Location: Kitchen (back)
- 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: The reach in cooler in the front of the kitchen does not have a thermometer. Provide thermometers in all coolers.
Location: Kitchen (front)
Equipment: Reach in cooler
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: A container of carrots are stored in the reach in cooler uncovered. Store all food items in packages, covered containers or wrapings.
Location: Kitchen (back)
Equipment: Reach in cooler (3 door)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The reach in cooler (storing raw chicken) ceiling is soiled. Clean and sanitize regularly to ensure cleanliness.
Location: Kitchen (back)
Equipment: Reach 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.
Comments: An object in the ice machine was contiminate by the the employee by touching. Clean and sanitize object to ensure cleanliness.
Location: Kitchen (back)
Equipment: Ice machine
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: There were no test kit provided. Manager stated that they have ordered the appropriate test kit.
Location: Three bay area
|
03/26/2014 | Routine |
- Food contacting soiled utensils/equipment (corrected)
Food item(s) contacting soiled equipment or utensil(s).
Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
Comments: Scoopers stored inside drawer are soiled. Clean and sanitize all utensils throughly to ensure cleanliness.
Location: Three bay area
Equipment: -
- 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. A knife was laying on the handsink. Handsinks are used for washing hands only. 2. A bottle was stored inside of handsink near service counter area.Do not store anything inside or outside handsink.
Location: Cook line
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. A knife was laying on the handsink. Handsinks are used for washing hands only. 2. A bottle was stored inside of handsink near service counter area.Do not store anything inside or outside handsink.
Location: Service counter
Equipment: Hand sink
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 1. Employee apron was laying on top of cutting board on the cold top. 2. Employee drink was sitting near the tea dispenser and ice machine.Do not store personal items near area where food items are stored. Designate a seperate area for personal item storage.
Location: Kitchen
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: Ceiling tile is missing near the cook line. Replace ceiling tile or cover hole with material that easily cleanable and smooth.
Location: Cook line
- 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: Bags of raw chicken was thawing inside a bucket with water, in the mop sink. Employee moved the bags of raw chicken inside the walk in cooler to continue thawing properly. Only thaw chicken using one fo the approved thawing methods.
Location: Kitchen (back)
Equipment: Mop sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 3 door reach in cooler was not working during inspection. Manager stated parts were ordered today (9/20) to repair reach in cooler and are now waiting for maintanence staff to fix the issue.
Location: Cook line
Equipment: Reach in cooler (3 door)
- 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: Cardboard was placed on top of bags of chicken thawing in the walk in cooler. Do not place card board on top of any food.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Gaskets are soiled in the walk in cooler near the prep area and fry fryers. Clean all gaskets regularly to prevent build up.
Location: Prep area
Equipment: Reach in cooler
- 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: Ice machine has build up inside near door. Clean and sanitize regularly to prevent build up.
Location: Kitchen
Equipment: Ice machine
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: There were no paper towels at the handsink near the cookline. There must be dry paper towels at all handsinks in the food establishment at all times. Employee corrected the issue on site.
Location: Cook line
Equipment: Hand sink
|
10/03/2013 | Recheck |
- Food contacting soiled utensils/equipment
Food item(s) contacting soiled equipment or utensil(s).
Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
Comments: Scoopers stored inside drawer are soiled. Clean and sanitize all utensils throughly to ensure cleanliness.
Location: Three bay area
Equipment: -
- 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. A knife was laying on the handsink. Handsinks are used for washing hands only. 2. A bottle was stored inside of handsink near service counter area.Do not store anything inside or outside handsink.
Location: Cook line
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: 1. A knife was laying on the handsink. Handsinks are used for washing hands only. 2. A bottle was stored inside of handsink near service counter area.Do not store anything inside or outside handsink.
Location: Service counter
Equipment: Hand sink
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 1. Employee apron was laying on top of cutting board on the cold top. 2. Employee drink was sitting near the tea dispenser and ice machine.Do not store personal items near area where food items are stored. Designate a seperate area for personal item storage.
Location: Kitchen
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: Ceiling tile is missing near the cook line. Replace ceiling tile or cover hole with material that easily cleanable and smooth.
Location: Cook line
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Bags of raw chicken was thawing inside a bucket with water, in the mop sink. Employee moved the bags of raw chicken inside the walk in cooler to continue thawing properly. Only thaw chicken using one fo the approved thawing methods.
Location: Kitchen (back)
Equipment: Mop sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 3 door reach in cooler was not working during inspection. Manager stated parts were ordered today (9/20) to repair reach in cooler and are now waiting for maintanence staff to fix the issue.
Location: Cook line
Equipment: Reach in cooler (3 door)
- 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: Cardboard was placed on top of bags of chicken thawing in the walk in cooler. Do not place card board on top of any food.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Gaskets are soiled in the walk in cooler near the prep area and fry fryers. Clean all gaskets regularly to prevent build up.
Location: Prep area
Equipment: Reach 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.
Comments: Ice machine has build up inside near door. Clean and sanitize regularly to prevent build up.
Location: Kitchen
Equipment: Ice machine
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: There were no paper towels at the handsink near the cookline. There must be dry paper towels at all handsinks in the food establishment at all times. Employee corrected the issue on site.
Location: Cook line
Equipment: Hand sink
|
09/20/2013 | Routine |
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.Green scrub pad and cleaning towel in basin of back hand sink.
Correction: A hand washing facility shall be properly located and accessible at all times.
Location: Kitchen
Equipment: Hand sink
- Walls, floors, etc/soiled (corrected)
Significant water build up from cleaning on floor under counter in kitchen. Dry.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Location: Kitchen
|
02/13/2013 | Recheck |
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.Green scrub pad and cleaning towel in basin of back hand sink.
Correction: A hand washing facility shall be properly located and accessible at all times.
Location: Kitchen
Equipment: Hand sink
- Walls, floors, etc/soiled
Significant water build up from cleaning on floor under counter in kitchen. Dry.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Location: Kitchen
|
02/02/2013 | Routine |
- Pests/rodents
Presence of pests and/or rodents in facility.Several fruit flies observed in kitchen near mop area.Fruit flies still observed near mop area. Continue with cleaning, drying procedures as discussed.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Location: Kitchen (back)
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.Wet hand towel stored in basin of hand sink.
Correction: A hand washing facility shall be properly located and accessible at all times.
Location: Kitchen (back)
Equipment: Hand sink
|
09/26/2012 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.Several fruit flies observed in kitchen near mop area.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Location: Kitchen (back)
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.Wet hand towel stored in basin of hand sink.
Correction: A hand washing facility shall be properly located and accessible at all times.
Location: Kitchen (back)
Equipment: Hand sink
|
09/19/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.Under counter cooler operating at 55 degrees F. with sliced cheese and sandwich wraps. Move sandwich wraps that were just put into cooler to another cooler operating at or below 41 degrees F. Discard cheese and other potentially hazardous foods that have been in the cooler overnight. Repair cooler.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Kitchen
Equipment: Reach in cooler
- Pests/rodents (corrected)
Four flying insects observed near back of kitchen. Ensure all spills and water are cleaned and dried from floor and surfaces frequently and especially before close of business. Facility is currently working with preventative pest control operator.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.Floor in back hallway has large liquid spill next to oil container and coffee urn. Clean.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Location: Outdoor storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.Cabinet under front hand sink has significant soil and spills. Clean
Correction: Clean and sanitize.
Location: Service counter
Equipment: Hand sink
|
03/29/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.Under counter cooler operating at 55 degrees F. with sliced cheese and sandwich wraps. Move sandwich wraps that were just put into cooler to another cooler operating at or below 41 degrees F. Discard cheese and other potentially hazardous foods that have been in the cooler overnight. Repair cooler.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Kitchen
Equipment: Reach in cooler
- Pests/rodents
Four flying insects observed near back of kitchen. Ensure all spills and water are cleaned and dried from floor and surfaces frequently and especially before close of business. Facility is currently working with preventative pest control operator.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.Floor in back hallway has large liquid spill next to oil container and coffee urn. Clean.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Location: Outdoor storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.Cabinet under front hand sink has significant soil and spills. Clean
Correction: Clean and sanitize.
Location: Service counter
Equipment: Hand sink
|
03/22/2012 | 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)The front line refrigerator was 50F. 2) Raw chicken was out at 43-55F
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)The front line refrigerator was 50F. 2) Raw chicken was out at 43-55F
Location: Kitchen
|
02/03/2012 | Super Bowl 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)The front line refrigerator was 50F. 2) Raw chicken was out at 43-55F
Location: Kitchen
- Cold holding (corrected on site)
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)The front line refrigerator was 50F. 2) Raw chicken was out at 43-55F
Location: Kitchen
|
02/02/2012 | Super Bowl Routine |
Restaurant representatives - add corrected or new information about CHICK-FIL-A, 49 W MARYLAND ST, Indianapolis, IN »