| No violation noted during this evaluation. | 10/10/2014 | Non-Illness Complaint |
- 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: Observed employee leaving the restroom an enter back into the kitchen an did not wash their hands. Observe no employee's washing their hands during the inspection.
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Open containers of food stored under the area were the ceiling is leaking on the cookline.
Location: Cook line
- 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: Observed two knives stored in the hand sink. Hand sink must be used for hand washing only.
Location: Kitchen
Equipment: Hand sink
- Date marking (corrected)
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: Potentially hazardous cooked foods in the walk in cooler were not date maked.
Location: Kitchen
Equipment: Walk in cooler
- 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 bucket present.
Location: Kitchen
- 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 are not wearing hair restraint when handling food.
- Duties of Person-in-charge / Employee Knowledge (corrected)
Person-in-charge not ensuring employees follow safety guidelines as outlined in section 119 of this code.
Correction: Refer to section 119 of code to ensure duties of person-in-charge are implemented.
Comments: No person in charge of kitchen. Kitchen manager must ensure employees are following food handling guildelines.
- Contamination of sanitized tableware (corrected)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: 1. Clean plates and other tableware are stored under ceiling leak. 2. Clean plates are stored on a soiled suface under the steam table on the cookline.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Repair lighting in kitchen area.
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Have hood cleaned professionally and provide documentation.
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Please piant ceiling above the cooks line.6/10/14Ceiling leak on cookline in kitchen due to air conditioner condensation build up. Please have repaired asap.
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: Ceiling soiled from an accumulation of dust. Please clean
Location: Kitchen
- Temperature measuring device (corrected)
Warewashing machine not equipped with temperature measuring device.
Correction: Provide temperature measuring device.
Comments: Wash(160) and rinse(180) temperature measuring device is not working. Please have equipment repaired and working properly asap.
Location: Dish machine area
Equipment: Dishmachine
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Dish machine data plate.
Location: Kitchen
Equipment: Dishmachine
- 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: Boxes of food were stored on the floor in the walk in freezer. Ice cream and meats etc.
Location: Kitchen
Equipment: Walk in cooler
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: No soap at the only hand sink in the kitchen.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels at the only hand sink in the kitchen.
Location: Kitchen
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Obseved several drains that were clogged. Repair
Location: Kitchen
- 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: Spoons and other utensils are stored in container of food in the walk in cooler over night. Don't store utensil in the food over night.
Location: Kitchen
Equipment: Walk in cooler
|
07/15/2014 | Recheck |
- 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: Observed employee leaving the restroom an enter back into the kitchen an did not wash their hands. Observe no employee's washing their hands during the inspection.
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Open containers of food stored under the area were the ceiling is leaking on the cookline.
Location: Cook line
- 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: Observed two knives stored in the hand sink. Hand sink must be used for hand washing only.
Location: Kitchen
Equipment: Hand sink
- Date marking (corrected)
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: Potentially hazardous cooked foods in the walk in cooler were not date maked.
Location: Kitchen
Equipment: Walk in cooler
- 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 bucket present.
Location: Kitchen
- 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 are not wearing hair restraint when handling food.
- Duties of Person-in-charge / Employee Knowledge
Person-in-charge not ensuring employees follow safety guidelines as outlined in section 119 of this code.
Correction: Refer to section 119 of code to ensure duties of person-in-charge are implemented.
Comments: No person in charge of kitchen. Kitchen manager must ensure employees are following food handling guildelines.
- Contamination of sanitized tableware (corrected)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: 1. Clean plates and other tableware are stored under ceiling leak. 2. Clean plates are stored on a soiled suface under the steam table on the cookline.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Repair lighting in kitchen area.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Have hood cleaned professionally and provide documentation.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Please piant ceiling above the cooks line.6/10/14Ceiling leak on cookline in kitchen due to air conditioner condensation build up. Please have repaired asap.
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: Ceiling soiled from an accumulation of dust. Please clean
Location: Kitchen
- Temperature measuring device
Warewashing machine not equipped with temperature measuring device.
Correction: Provide temperature measuring device.
Comments: Wash(160) and rinse(180) temperature measuring device is not working. Please have equipment repaired and working properly asap.
Location: Dish machine area
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Dish machine data plate.
Location: Kitchen
Equipment: Dishmachine
- 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: Boxes of food were stored on the floor in the walk in freezer. Ice cream and meats etc.
Location: Kitchen
Equipment: Walk in cooler
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: No soap at the only hand sink in the kitchen.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels at the only hand sink in the kitchen.
Location: Kitchen
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Obseved several drains that were clogged. Repair
Location: Kitchen
- 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: Spoons and other utensils are stored in container of food in the walk in cooler over night. Don't store utensil in the food over night.
Location: Kitchen
Equipment: Walk in cooler
|
06/18/2014 | 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: Observed employee leaving the restroom an enter back into the kitchen an did not wash their hands. Observe no employee's washing their hands during the inspection.
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Open containers of food stored under the area were the ceiling is leaking on the cookline.
Location: Cook line
- 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: Observed two knives stored in the hand sink. Hand sink must be used for hand washing only.
Location: Kitchen
Equipment: Hand sink
- 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: Potentially hazardous cooked foods in the walk in cooler were not date maked.
Location: Kitchen
Equipment: Walk in cooler
- 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: No sanitizer bucket present.
Location: Kitchen
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: Employee are not wearing hair restraint when handling food.
- Duties of Person-in-charge / Employee Knowledge
Person-in-charge not ensuring employees follow safety guidelines as outlined in section 119 of this code.
Correction: Refer to section 119 of code to ensure duties of person-in-charge are implemented.
Comments: No person in charge of kitchen. Kitchen manager must ensure employees are following food handling guildelines.
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: 1. Clean plates and other tableware are stored under ceiling leak. 2. Clean plates are stored on a soiled suface under the steam table on the cookline.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Repair lighting in kitchen area.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Have hood cleaned professionally and provide documentation.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Please piant ceiling above the cooks line.6/10/14Ceiling leak on cookline in kitchen due to air conditioner condensation build up. Please have repaired asap.
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: Ceiling soiled from an accumulation of dust. Please clean
Location: Kitchen
- Temperature measuring device
Warewashing machine not equipped with temperature measuring device.
Correction: Provide temperature measuring device.
Comments: Wash(160) and rinse(180) temperature measuring device is not working. Please have equipment repaired and working properly asap.
Location: Dish machine area
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Dish machine data plate.
Location: Kitchen
Equipment: Dishmachine
- 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: Boxes of food were stored on the floor in the walk in freezer. Ice cream and meats etc.
Location: Kitchen
Equipment: Walk in cooler
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: No soap at the only hand sink in the kitchen.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels at the only hand sink in the kitchen.
Location: Kitchen
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Obseved several drains that were clogged. Repair
Location: Kitchen
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Spoons and other utensils are stored in container of food in the walk in cooler over night. Don't store utensil in the food over night.
Location: Kitchen
Equipment: Walk in cooler
|
06/10/2014 | 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: Observed employee leaving the restroom an enter back into the kitchen an did not wash their hands. Observe no employee's washing their hands during the inspection.
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Open containers of food stored under the area were the ceiling is leaking on the cookline.
Location: Cook line
- 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: Observed two knives stored in the hand sink. Hand sink must be used for hand washing only.
Location: Kitchen
Equipment: Hand sink
- 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: Potentially hazardous cooked foods in the walk in cooler were not date maked.
Location: Kitchen
Equipment: Walk in cooler
- 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: No sanitizer bucket present.
Location: Kitchen
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: Employee are not wearing hair restraint when handling food.
- Duties of Person-in-charge / Employee Knowledge
Person-in-charge not ensuring employees follow safety guidelines as outlined in section 119 of this code.
Correction: Refer to section 119 of code to ensure duties of person-in-charge are implemented.
Comments: No person in charge of kitchen. Kitchen manager must ensure employees are following food handling guildelines.
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: 1. Clean plates and other tableware are stored under ceiling leak. 2. Clean plates are stored on a soiled suface under the steam table on the cookline.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Repair lighting in kitchen area.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Have hood cleaned professionally and provide documentation.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Ceiling leak on cookline in kitchen due to air conditioner condensation build up. Please have repaired asap.
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: Ceiling soiled from an accumulation of dust. Please clean
Location: Kitchen
- Temperature measuring device
Warewashing machine not equipped with temperature measuring device.
Correction: Provide temperature measuring device.
Comments: Wash(160) and rinse(180) temperature measuring device is not working. Please have equipment repaired and working properly asap.
Location: Dish machine area
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Dish machine data plate.
Location: Kitchen
Equipment: Dishmachine
- 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: Boxes of food were stored on the floor in the walk in freezer. Ice cream and meats etc.
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: No soap at the only hand sink in the kitchen.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels at the only hand sink in the kitchen.
Location: Kitchen
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Obseved several drains that were clogged. Repair
Location: Kitchen
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Spoons and other utensils are stored in container of food in the walk in cooler over night. Don't store utensil in the food over night.
Location: Kitchen
Equipment: Walk in cooler
|
06/02/2014 | Routine |
- 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: REMOVE THE DUST FROM THE CEILING NEAR DISH MACHINE.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REMOVE ICE FROM ALONG THE DOOR AN DEFROST THE WALK IN FREEZER.
Location: Kitchen
Equipment: Walk in freezer
- 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 WERE STORED ON THE FLOOR IN THE WALK IN FREEZER.
Location: Kitchen
Equipment: Walk in freezer
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: FOOD WAS STORED UNCOVERED IN THE WALK FREEZER.
Location: Kitchen
Equipment: Walk in freezer
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: FLOOR DRAIN IS CLOGGED NEAR THE DOUBLE OVEN IN THE KITCHEN . PLEASE UNCLOGG DRAIN.
Location: Kitchen
|
12/04/2013 | Routine |
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: RESUFACE RUSTED PREP TABLE AT THE BOTTOM.
Location: Kitchen
Equipment: Prep table
- Food contact cleaning frequency (corrected)
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: CAN OPEN HEAVILY SOILED. PLEASE CLEAN AFTER USE .
Location: Kitchen
Equipment: Can opener
- 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.
Location: Bar
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 AT BAR LOCATION IS NOT WORKING. PLEASE HAVE REPAIRED ASAP 2. WALL ATTACHED DISPENCING UNIT FOR THE DISH MACHINE IS LEAKING FROM THE TUBING. PLEASE HAVE REPAIRED ASAP ( DETERGENT AND PRESAOK UNIT)
Location: Bar
Equipment: Hand sink
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: HOOD VENTS ARE HEAVILY SOIL. PLEASE HAVE HOOD SYSTEM CLEAN PROFESSIONALLY.
Location: Cook line
- 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: BOTH ICE MACHINE KICK PLATES ARE SOILED. PLEASE CLEAN MORE FREQUENTLY.
Location: Wait staff area
Equipment: Ice machine
- 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: BOTH ICE MACHINE KICK PLATES ARE SOILED. PLEASE CLEAN MORE FREQUENTLY.
Equipment: Ice machine
|
08/06/2013 | Recheck |
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: RESUFACE RUSTED PREP TABLE AT THE BOTTOM.
Location: Kitchen
Equipment: Prep table
- Food contact cleaning frequency
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: CAN OPEN HEAVILY SOILED. PLEASE CLEAN AFTER USE .
Location: Kitchen
Equipment: Can opener
- 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.
Location: Bar
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 AT BAR LOCATION IS NOT WORKING. PLEASE HAVE REPAIRED ASAP 2. WALL ATTACHED DISPENCING UNIT FOR THE DISH MACHINE IS LEAKING FROM THE TUBING. PLEASE HAVE REPAIRED ASAP ( DETERGENT AND PRESAOK UNIT)
Location: Bar
Equipment: Hand sink
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: HOOD VENTS ARE HEAVILY SOIL. PLEASE HAVE HOOD SYSTEM CLEAN PROFESSIONALLY.
Location: Cook line
- 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: BOTH ICE MACHINE KICK PLATES ARE SOILED. PLEASE CLEAN MORE FREQUENTLY.
Location: Wait staff area
Equipment: Ice machine
- 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: BOTH ICE MACHINE KICK PLATES ARE SOILED. PLEASE CLEAN MORE FREQUENTLY.
Equipment: Ice machine
|
07/29/2013 | Routine |
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: PROSCIUTTO STORED OVER READY TO EAT FOOD IN THE BOTTOM OF THE COLD TOP COOLER. COS
Location: Kitchen
Equipment: Cold top
- 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. SEVERAL KNIVES WERE STORED IN THE HAND SINK. PLEASE DO NOT STORE IN OR USE THE HAND SINK FOR PURPOSES OTHER THAN HAND WASHING EXAMPLES : DUMPING IN HAND SINK, WASHING EQUIPMENT IN THE HAND SINK, OR GETTING WATER FROM HAND SINK FOR OTHER USAGE ETC.
Location: Kitchen
Equipment: Hand sink
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CLEAN THE VENTS IN BOTH HOOD SYSTEM IN THE KITCHEN AREA
Location: Cook line
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CLEAN THE VENTS IN BOTH HOOD SYSTEM IN THE KITCHEN AREA
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: A LIQUID SUBSTANCE WAS LEAKING INTO A BUCKET FROM THE CEILING AND /OR HOOD SYSTEM. PLEASE HAVE REPAIRED.
Location: Cook line
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: ICE ACCUMULATING ON THE FLOOR AND AROUND THE DOOR IN THE WALK IN FREEZER. REMOVE ICE AND HAVE EQUIPMENT REPAIRED.
Location: Walk-in freezer
Equipment: Walk in freezer
- 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: MEAT STORED ON THE FLOOR IN THE WALK IN FREEZER
Location: Walk-in freezer
Equipment: Walk in freezer
|
03/12/2013 | Routine |
- 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 ...
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Observed roach crawling on the floor in kitchen area. Observed copy of pest control invoice dated 11/26/12. Ongoing
Location: Kitchen
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw food stored over ready to eat food
Location: Kitchen
Equipment: Walk in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw food stored over ready to eat food
Location: Kitchen
Equipment: Cold top
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Bulk labeling (corrected)
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: Plastic container of floor unlabeled.
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Defrost walk in freezer. Slip hazard.
Location: Walk-in freezer
- 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: Food stored on the floor in the walk in freezer. Must be stored 6 inches above the floor.
Location: Kitchen (back)
Equipment: Walk in freezer
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. Pasta and clams were stored uncovered in upright true freezer next to the stoves .2. Pasta and other foods stoed uncovered in walk in freezer.
Location: Cook line
Equipment: True freezer
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. Pasta and clams were stored uncovered in upright true freezer next to the stoves .2. Pasta and other foods stoed uncovered in walk in freezer.
Location: Kitchen (back)
Equipment: Walk in freezer
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Provide soap at hand sink
Location: Kitchen
Equipment: Hand sink
|
12/06/2012 | 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 ...
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Observed roach crawling on the floor in kitchen area. Observed copy of pest control invoice dated 11/26/12. Ongoing
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: Raw food stored over ready to eat food
Location: Kitchen
Equipment: Walk in cooler
- 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: Raw food stored over ready to eat food
Location: Kitchen
Equipment: Cold top
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Bulk labeling
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: Plastic container of floor unlabeled.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Defrost walk in freezer. Slip hazard.
Location: Walk-in freezer
- 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: Food stored on the floor in the walk in freezer. Must be stored 6 inches above the floor.
Location: Kitchen (back)
Equipment: Walk in freezer
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. Pasta and clams were stored uncovered in upright true freezer next to the stoves .2. Pasta and other foods stoed uncovered in walk in freezer.
Location: Cook line
Equipment: True freezer
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. Pasta and clams were stored uncovered in upright true freezer next to the stoves .2. Pasta and other foods stoed uncovered in walk in freezer.
Location: Kitchen (back)
Equipment: Walk in freezer
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Provide soap at hand sink
Location: Kitchen
Equipment: Hand sink
|
11/26/2012 | 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: Have all three cold top units repaired. Discard potentially hazardous food.
Location: Cook line
Equipment: Cold top
- 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: Have all three cold top units repaired. Discard potentially hazardous food.
Location: Cook line
Equipment: Cold top
- 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: Have all three cold top units repaired. Discard potentially hazardous food.
Location: Kitchen
Equipment: Cold top
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw meats stored over potentially hazardous ready to eat foods. Store raw meats, seafood, and eggs away from ready to eat foods.
Location: Kitchen
Equipment: Walk in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw meats stored over potentially hazardous ready to eat foods. Store raw meats, seafood, and eggs away from ready to eat foods.
Location: Kitchen
Equipment: Cold top
- 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: Chest freezer blocking only hand sink in kitchen. Move chest freezer and do not block hand sink. Hand sink shall be accessible at all times.
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: Relocate beverage equipment from restroom area as so as possible. Owner stated pepsi co. with move the unit and install new lines.07/19/12
Location: Restroom
Equipment: Soda machine
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 3 Cold top coolers were not working properly. Temperatures of product in coolers ranged between 50 -62 degrees. Discard food . Have equipment repaired and do not use equipment until working properly.
Location: Cook line
Equipment: Cold top
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 3 Cold top coolers were not working properly. Temperatures of product in coolers ranged between 50 -62 degrees. Discard food . Have equipment repaired and do not use equipment until working properly.
Location: Cook line
Equipment: Cold top
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 3 Cold top coolers were not working properly. Temperatures of product in coolers ranged between 50 -62 degrees. Discard food . Have equipment repaired and do not use equipment until working properly.
Location: Kitchen
Equipment: Cold top
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Raw meat, pasta and seafood stored uncovered.
Location: Kitchen
Equipment: Walk in cooler
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Raw meat, pasta and seafood stored uncovered.
Location: Cook line
Equipment: Upright freezer
- 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: Clean and sanitize can open after use.
Location: Kitchen
Equipment: Can opener
- 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: Utensils stored in the food container.
Location: Cook line
Equipment: Cold top
- 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: Utensils stored in the food container.
Location: Kitchen
Equipment: Walk in cooler
|
07/19/2012 | 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: Have all three cold top units repaired. Discard potentially hazardous food.
Location: Cook line
Equipment: Cold top
- 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: Have all three cold top units repaired. Discard potentially hazardous food.
Location: Cook line
Equipment: Cold top
- 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: Have all three cold top units repaired. Discard potentially hazardous food.
Location: Kitchen
Equipment: Cold top
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw meats stored over potentially hazardous ready to eat foods. Store raw meats, seafood, and eggs away from ready to eat foods.
Location: Kitchen
Equipment: Walk in cooler
- 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: Raw meats stored over potentially hazardous ready to eat foods. Store raw meats, seafood, and eggs away from ready to eat foods.
Location: Kitchen
Equipment: Cold top
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Chest freezer blocking only hand sink in kitchen. Move chest freezer and do not block hand sink. Hand sink shall be accessible at all times.
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: Relocate beverage equipment from restroom area as so as possible
Location: Restroom
Equipment: Soda machine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 3 Cold top coolers were not working properly. Temperatures of product in coolers ranged between 50 -62 degrees. Discard food . Have equipment repaired and do not use equipment until working properly.
Location: Cook line
Equipment: Cold top
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 3 Cold top coolers were not working properly. Temperatures of product in coolers ranged between 50 -62 degrees. Discard food . Have equipment repaired and do not use equipment until working properly.
Location: Cook line
Equipment: Cold top
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 3 Cold top coolers were not working properly. Temperatures of product in coolers ranged between 50 -62 degrees. Discard food . Have equipment repaired and do not use equipment until working properly.
Location: Kitchen
Equipment: Cold top
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Raw meat, pasta and seafood stored uncovered.
Location: Kitchen
Equipment: Walk in cooler
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Raw meat, pasta and seafood stored uncovered.
Location: Cook line
Equipment: Upright freezer
- 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: Clean and sanitize can open after use.
Location: Kitchen
Equipment: Can opener
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Utensils stored in the food container.
Location: Cook line
Equipment: Cold top
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Utensils stored in the food container.
Location: Kitchen
Equipment: Walk in cooler
|
07/12/2012 | 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: Bolognese Sauce stored in the cold top is not at the proper temperature of 41degrees or below.
Location: Kitchen
Equipment: Cold top
- 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.
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: Re surface rusted prep tables.
Location: Kitchen
Equipment: Prep table
- 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.
Location: Kitchen
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Remove beverage equipment from present location.
Location: Restroom
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- 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: Boxes of food stored on the floor . Store food 6 inches above the floor.
Location: Kitchen
- 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.
Location: Kitchen
Equipment: 3-bay
|
03/22/2012 | 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: Bolognese Sauce stored in the cold top is not at the proper temperature of 41degrees or below.
Location: Kitchen
Equipment: Cold top
- 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.
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: Re surface rusted prep tables.
Location: Kitchen
Equipment: Prep table
- 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.
- 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: Kitchen
- 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: Boxes of food stored on the floor . Store food 6 inches above the floor.
Location: Kitchen
- 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.
Location: Kitchen
Equipment: 3-bay
|
03/15/2012 | Routine |
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