- 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: LABEL THE ITEMS IN THE RUBBERMAID CONTAINERS.
- 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: DATE MARK THE PAR COOKED CHICKEN.
- 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.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR THE ROOF TO ELMINATE THE LEAKS.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR THE CAUSE OF THE STANDING WATER BY THE HANDSINK.
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08/08/2014 | Routine |
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: Provide a stainless steel table in the chicken breading cooler. Can not use a wooden table.
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07/25/2014 | Routine |
- 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: Repair and remove the leaking lab tech degreaser attached to the hand sink.
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Dirty side for dishes is on both sides of dish machine. Ensure one side is for clean dishes and one side dirty. One side wasa sanitized and is now used for clean, COS.
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05/23/2014 | Routine |
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: LEAK AT CENTER OF KITCHEN BY PREP TABLES AND COOKSLINE. DAMAGED CEILING TILES. REPAIR LEAK, REPLACE CEILING TILES.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: LEAK AT DEGREASER DISPENSER ON WALL BY HAND SINK. WHEN SINK FAUCET IS TURNED ON, THE WATER AT THE DISPENSER IS LEAKING ONTO THE FLOOR. REPAIR LEAK.
Location: Kitchen
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05/16/2014 | 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: OPEN BEVERAGES-CUPS-STORED ON PREP TABLES AND SHELVES ABOVE SINGLE USE ITEMS. STORE ON LOWER SHELF OF TABLES OR SHELVING UNIT.
Location: Kitchen
- Storage of Personal Items (corrected on site)
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: STORE PERSONAL ITEMS, PURSES, AWAY FROM FOOD, UTENSILS, EQUIPMENT, LINENS, SINGLE USE ITEMS.
Location: Kitchen
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08/16/2013 | Routine |
- 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: Dishmachine is hooked upto clean and spotless instead of sanitizer.Container of sanitizer was hooked up to the machine. and it is now properly sanitizing.
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07/25/2013 | Routine |
| No violation noted during this evaluation. | 05/24/2013 | Routine |
- 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: Salad cooler Pod is holding 46 tio 51 Degrees F.
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05/17/2013 | Routine |
- Lighting intensity (corrected on site)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE LIGHT BULB IN WALK IN COOLER
Location: Walk-in cooler
- 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: PROVIDE THERMOMETER IN COCA COLA COOLER.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN TRACK WHERE DOORS ON COCA COLA COOLER SLIDE.SOILED.
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08/17/2012 | 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: This is a repated violation. Discontinue this practice.
- Lighting intensity (corrected on site)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
- 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.
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07/26/2012 | Routine |
- 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: Coolers are still running between 47 anf 53 degrees. Need to look for better coolers that can maintain the temperature of 41 or lower at all times or install air curtains to help maintain the temperature
- 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: Employee chewing gum while prepping salads.2 chicken bones on the handsink. Discontinue eating in the kitchen.
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05/25/2012 | Routine |
- 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: Coolers running at 45 degrees F Lower temperture to ensure coolers are maintained at 41 throughout the day.
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05/24/2012 | Routine |
- 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: 2 main walk in coolers are not maintaining temperatures. ( 48 degrrees) Take steps to lower temperatures to maintain 41 degrees throughout the day.
- No test kit (corrected on site)
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.
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05/19/2012 | Routine |
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