| No violation noted during this evaluation. | 10/15/2014 | 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: 1. Salad dressing at cold top by pizza prep area held at 49 to 50 deg. F . Hold all cold foods at 41 deg. F or below. 2. Cheese on top of cold top cooler by gas stove unit on cooks line held at 50 deg. F. due to pan being overfilled. Hold all cold foods at 41 deg. F. or below.
Location: Cook line
- 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. Salad dressing at cold top by pizza prep area held at 49 to 50 deg. F . Hold all cold foods at 41 deg. F or below. 2. Cheese on top of cold top cooler by gas stove unit on cooks line held at 50 deg. F. due to pan being overfilled. Hold all cold foods at 41 deg. F. or below.
Location: Cook line
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towel sititng out in back kitchen area. Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen (back)
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in back ktichen area by three bay sink. Provide towels at all times.
Location: Kitchen (back)
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: 1. Faucet leaking at end hand sink on cooks line by small steam unit. Repair to a sound working conditon.
Location: Cook line
Equipment: Hand sink
|
03/18/2014 | 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. Salad dressing at cold top by pizza prep area held at 49 to 50 deg. F . Hold all cold foods at 41 deg. F or below. 2. Cheese on top of cold top cooler by gas stove unit on cooks line held at 50 deg. F. due to pan being overfilled. Hold all cold foods at 41 deg. F. or below.
Location: Cook line
- 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. Salad dressing at cold top by pizza prep area held at 49 to 50 deg. F . Hold all cold foods at 41 deg. F or below. 2. Cheese on top of cold top cooler by gas stove unit on cooks line held at 50 deg. F. due to pan being overfilled. Hold all cold foods at 41 deg. F. or below.
Location: Cook line
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towel sititng out in back kitchen area. Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen (back)
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in back ktichen area by three bay sink. Provide towels at all times.
Location: Kitchen (back)
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: 1. Faucet leaking at end hand sink on cooks line by small steam unit. Repair to a sound working conditon.
Location: Cook line
Equipment: Hand sink
|
03/14/2014 | 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. Salad dressing at cold top by pizza prep area held at 49 to 50 deg. F . Hold all cold foods at 41 deg. F or below. 2. Cheese on top of cold top cooler by gas stove unit on cooks line held at 50 deg. F. due to pan being overfilled. Hold all cold foods at 41 deg. F. or below.
Location: Cook line
- 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. Salad dressing at cold top by pizza prep area held at 49 to 50 deg. F . Hold all cold foods at 41 deg. F or below. 2. Cheese on top of cold top cooler by gas stove unit on cooks line held at 50 deg. F. due to pan being overfilled. Hold all cold foods at 41 deg. F. or below.
Location: Cook line
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towel sititng out in back kitchen area. Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen (back)
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in back ktichen area by three bay sink. Provide towels at all times.
Location: Kitchen (back)
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: 1. Faucet leaking at end hand sink on cooks line by small steam unit. Repair to a sound working conditon.
Location: Cook line
Equipment: Hand sink
|
03/07/2014 | 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: 1. Pepperoni on top of cold top for pizza held at 46 deg. F. Hold all cold foods at 41 deg. F. or below. CORRECTED 2. Cooked pasta for salads held at 95 deg. F . Hold all cold foods at 41 deg. F or below. NOTE> DO NOT PLACE HOT FOODS TO COOL ON TOP OF SALAD COLD TOP. FOODS MUST BE AT 41 DEG. F OR BELOW BEFORE PLACING ON TOP OF UNIT.
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: 1. Pepperoni on top of cold top for pizza held at 46 deg. F. Hold all cold foods at 41 deg. F. or below. CORRECTED 2. Cooked pasta for salads held at 95 deg. F . Hold all cold foods at 41 deg. F or below. NOTE> DO NOT PLACE HOT FOODS TO COOL ON TOP OF SALAD COLD TOP. FOODS MUST BE AT 41 DEG. F OR BELOW BEFORE PLACING ON TOP OF UNIT.
Location: Cook line
Equipment: Cold top
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: 1. Cooked pasta at 95 deg. F. on top of cold top unit for salads. Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained. NOTE > YOUR WRITTEN PROCEDURES FOR HOLDING COOKED PASTA AT ROOM TEMPERATURE NEED TO BE MORE COMPLETE. MORE COMPLETE INSSTRUCTIONS NEED TO BE ADDED FOR COOLING, IE. HOW TO COOL, WHAT METHOD USED TO COOL, TIME ALLOWED FOR COOLING. EXAMPLE ( COOLING HOT FOODS FROM 135 DEG. F. TO 70 DEG. F WITHIN TWO HOURS AND FROM 135 DEG. F TO 41 DEG F WITHIN 4 ADDITIONAL HOURS FOR A TOTAL COOL DOWN TIME OF 6 HOURS. ) ONCE POTENTIALLY HAZDOUS FOODS ARE ABOVE 41 DEG. F YOU WILL HAVE FOUR HOURS TO USE THEN DISCARD. TIME MUST BE MARKED ON PASTA WHEN IT NEEDS TO BE DISCARDED.
Location: Cook line
Equipment: Cold top
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1. Employee drink missing lid and straw in dish machine area. Provide lid and straw.
Location: Dish machine area
- 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: 1. Access to hand sink blocked by lids to cold top units on cooks line. Do not place any items in front of hand sink so as to provide easy access for hand washing.
Location: Cook line
Equipment: Hand sink
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Cold top cooler lids stored on floor on cooks line by hand sink. Remove, Do not store on floor. Clean and sanitize lids.
Location: Cook line
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towel sitting out in back kitchen area. Keep all wet wiping towels clean and stored in sanitizer water when not in use.
Location: Kitchen (back)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water in bottom section of pasta coolers on cooks line. Repair unit to a sound working condition, Remove water and clean and sanitize unit. 2. Lights not working in light fixture in dish machine area. Repair all non working lights.
Location: Cook line
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water in bottom section of pasta coolers on cooks line. Repair unit to a sound working condition, Remove water and clean and sanitize unit. 2. Lights not working in light fixture in dish machine area. Repair all non working lights.
Location: Dish machine area
- 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: 1. Box of food on floor of walk in freezer. Remove, store on approved shelving.
Location: Walk-in 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: 1. Mop sink and walls soiled. Clean.
Location: Back room
Equipment: Mop sink
|
10/02/2013 | Recheck |
- 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. Pepperoni on top of cold top for pizza held at 46 deg. F. Hold all cold foods at 41 deg. F. or below. CORRECTED 2. Cooked pasta for salads held at 95 deg. F . Hold all cold foods at 41 deg. F or below. NOTE> DO NOT PLACE HOT FOODS TO COOL ON TOP OF SALAD COLD TOP. FOODS MUST BE AT 41 DEG. F OR BELOW BEFORE PLACING ON TOP OF UNIT.
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: 1. Pepperoni on top of cold top for pizza held at 46 deg. F. Hold all cold foods at 41 deg. F. or below. CORRECTED 2. Cooked pasta for salads held at 95 deg. F . Hold all cold foods at 41 deg. F or below. NOTE> DO NOT PLACE HOT FOODS TO COOL ON TOP OF SALAD COLD TOP. FOODS MUST BE AT 41 DEG. F OR BELOW BEFORE PLACING ON TOP OF UNIT.
Location: Cook line
Equipment: Cold top
- Time vs. temperature
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: 1. Cooked pasta at 95 deg. F. on top of cold top unit for salads. Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained. NOTE > YOUR WRITTEN PROCEDURES FOR HOLDING COOKED PASTA AT ROOM TEMPERATURE NEED TO BE MORE COMPLETE. MORE COMPLETE INSSTRUCTIONS NEED TO BE ADDED FOR COOLING, IE. HOW TO COOL, WHAT METHOD USED TO COOL, TIME ALLOWED FOR COOLING. EXAMPLE ( COOLING HOT FOODS FROM 135 DEG. F. TO 70 DEG. F WITHIN TWO HOURS AND FROM 135 DEG. F TO 41 DEG F WITHIN 4 ADDITIONAL HOURS FOR A TOTAL COOL DOWN TIME OF 6 HOURS. ) ONCE POTENTIALLY HAZDOUS FOODS ARE ABOVE 41 DEG. F YOU WILL HAVE FOUR HOURS TO USE THEN DISCARD. TIME MUST BE MARKED ON PASTA WHEN IT NEEDS TO BE DISCARDED.
Location: Cook line
Equipment: Cold top
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1. Employee drink missing lid and straw in dish machine area. Provide lid and straw.
Location: Dish machine area
- 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: 1. Access to hand sink blocked by lids to cold top units on cooks line. Do not place any items in front of hand sink so as to provide easy access for hand washing.
Location: Cook line
Equipment: Hand sink
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Cold top cooler lids stored on floor on cooks line by hand sink. Remove, Do not store on floor. Clean and sanitize lids.
Location: Cook line
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towel sitting out in back kitchen area. Keep all wet wiping towels clean and stored in sanitizer water when not in use.
Location: Kitchen (back)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water in bottom section of pasta coolers on cooks line. Repair unit to a sound working condition, Remove water and clean and sanitize unit. 2. Lights not working in light fixture in dish machine area. Repair all non working lights.
Location: Cook line
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water in bottom section of pasta coolers on cooks line. Repair unit to a sound working condition, Remove water and clean and sanitize unit. 2. Lights not working in light fixture in dish machine area. Repair all non working lights.
Location: Dish machine area
- 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: 1. Box of food on floor of walk in freezer. Remove, store on approved shelving.
Location: Walk-in 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: 1. Mop sink and walls soiled. Clean.
Location: Back room
Equipment: Mop sink
|
09/24/2013 | 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: 1. Pepperoni on top of cold top for pizza held at 46 deg. F. Hold all cold foods at 41 deg. F. or below. 2. Cooked pasta for salads held at 68 deg. F , Eggs for salads held at 82 deg. F. Salad dressing held at 43 deg. F. Hold all cold foods at 41 deg. F or below. NOTE> DO NOT PLACE HOT FOODS TO COOL ON TOP OF SALAD COLD TOP. FOODS MUST BE AT 41 DEG. F OR BELOW BEFORE PLACING ON TOP OF UNIT.
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: 1. Pepperoni on top of cold top for pizza held at 46 deg. F. Hold all cold foods at 41 deg. F. or below. 2. Cooked pasta for salads held at 68 deg. F , Eggs for salads held at 82 deg. F. Salad dressing held at 43 deg. F. Hold all cold foods at 41 deg. F or below. NOTE> DO NOT PLACE HOT FOODS TO COOL ON TOP OF SALAD COLD TOP. FOODS MUST BE AT 41 DEG. F OR BELOW BEFORE PLACING ON TOP OF UNIT.
Location: Cook line
Equipment: Cold top
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1. Employee drink missing lid and straw in dish machine area. Provide lid and straw.
Location: Dish machine area
- 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: 1. Access to hand sink blocked by lids to cold top units on cooks line. Do not place any items in front of hand sink so as to provide easy access for hand washing.
Location: Cook line
Equipment: Hand sink
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Cold top cooler lids stored on floor on cooks line by hand sink. Remove, Do not store on floor. Clean and sanitize lids.
Location: Cook line
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towel sitting out in back kitchen area. Keep all wet wiping towels clean and stored in sanitizer water when not in use.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water in bottom section of pasta coolers on cooks line. Repair unit to a sound working condition, Remove water and clean and sanitize unit. 2. Lights not working in light fixture in dish machine area. Repair all non working lights.
Location: Cook line
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water in bottom section of pasta coolers on cooks line. Repair unit to a sound working condition, Remove water and clean and sanitize unit. 2. Lights not working in light fixture in dish machine area. Repair all non working lights.
Location: Dish machine area
- 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: 1. Box of food on floor of walk in freezer. Remove, store on approved shelving.
Location: Walk-in 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: 1. Mop sink and walls soiled. Clean.
Location: Back room
Equipment: Mop sink
|
09/19/2013 | 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: 1. Pepperoni on top of cold top for pizza held at 46 deg. F. Hold all cold foods at 41 deg. F. or below. 2. Cooked pasta for salads held at 68 deg. F , Eggs for salads held at 82 deg. F. Salad dressing held at 43 deg. F. Hold all cold foods at 41 deg. F or below. NOTE> DO NOT PLACE HOT FOODS TO COOL ON TOP OF SALAD COLD TOP. FOODS MUST BE AT 41 DEG. F OR BELOW BEFORE PLACING ON TOP OF UNIT.
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: 1. Pepperoni on top of cold top for pizza held at 46 deg. F. Hold all cold foods at 41 deg. F. or below. 2. Cooked pasta for salads held at 68 deg. F , Eggs for salads held at 82 deg. F. Salad dressing held at 43 deg. F. Hold all cold foods at 41 deg. F or below. NOTE> DO NOT PLACE HOT FOODS TO COOL ON TOP OF SALAD COLD TOP. FOODS MUST BE AT 41 DEG. F OR BELOW BEFORE PLACING ON TOP OF UNIT.
Location: Cook line
Equipment: Cold top
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1. Employee drink missing lid and straw in dish machine area. Provide lid and straw.
Location: Dish machine area
- 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: 1. Access to hand sink blocked by lids to cold top units on cooks line. Do not place any items in front of hand sink so as to provide easy access for hand washing.
Location: Cook line
Equipment: Hand sink
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Cold top cooler lids stored on floor on cooks line by hand sink. Remove, Do not store on floor. Clean and sanitize lids.
Location: Cook line
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towel sitting out in back kitchen area. Keep all wet wiping towels clean and stored in sanitizer water when not in use.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water in bottom section of pasta coolers on cooks line. Repair unit to a sound working condition, Remove water and clean and sanitize unit. 2. Lights not working in light fixture in dish machine area. Repair all non working lights.
Location: Cook line
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water in bottom section of pasta coolers on cooks line. Repair unit to a sound working condition, Remove water and clean and sanitize unit. 2. Lights not working in light fixture in dish machine area. Repair all non working lights.
Location: Dish machine area
- 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: 1. Box of food on floor of walk in freezer. Remove, store on approved shelving.
Location: Walk-in 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: 1. Mop sink and walls soiled. Clean.
Location: Back room
Equipment: Mop sink
|
09/12/2013 | Routine |
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Clean dishes stored next to end hand sink on cooks line. Move and store in approved manner.
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: WALL TILES OBSERVED MISSING IN THE MOP SINK AREA. REPLACE. NOTE: TILES ON ORDER PER MANAGER.
Location: Back room
- 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: 1. Thermometer missing inside of 4 door reach in cooler in bar. Provide.
Location: Bar
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Exhaust hood filters have a gap in filters above back cooking eqipment. Repair so there is no gap in filters.
Location: Kitchen
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink in bar. Provide.
Location: Bar
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in bar. Provide.NOTE> MANAGER CORRECTED AT TIME OF INSPECTION.
Location: Bar
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: 1. Drain at end hand sink stoped up. Repair drain to a sound working conditon. NOTE > MGR STATED THAT A PLUMBER HAD ALLREADY BEEN CALLED AND IS DUE IN TODAY BEFORE 4:00 PM.
Location: Cook line
Equipment: Hand sink
|
04/11/2013 | Recheck |
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Clean dishes stored next to end hand sink on cooks line. Move and store in approved manner.
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Wall tile missing in mop sink area. Replace misisng wall tiles.
Location: Back room
- 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: 1. Thermometer missing inside of 4 door reach in cooler in bar. Provide.
Location: Bar
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Exhaust hood filters have a gap in filters above back cooking eqipment. Repair so there is no gap in filters.
Location: Kitchen
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink in bar. Provide.
Location: Bar
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in bar. Provide.NOTE> MANAGER CORRECTED AT TIME OF INSPECTION.
Location: Bar
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: 1. Drain at end hand sink stoped up. Repair drain to a sound working conditon. NOTE > MGR STATED THAT A PLUMBER HAD ALLREADY BEEN CALLED AND IS DUE IN TODAY BEFORE 4:00 PM.
Location: Cook line
Equipment: Hand sink
|
03/29/2013 | Routine |
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can operner blade soiled. Clean.
Location: Kitchen (back)
Equipment: Can opener
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink in mens employee restroom. Provide.
Location: Emp restroom mens
Equipment: Hand sink
|
10/03/2012 | 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: Pans of alfedo sauce were 46-48F after 2 days. Discard. Be sure hot foods are cooled to 41 F before placing in deep pans.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Some knives in the holder were soiled.
Location: Kitchen (back)
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: The floor drains in the bar are backing up. Clear the drains before operating the bar.
Location: Bar
|
04/05/2012 | 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: Pans of alfedo sauce were 46-48F after 2 days. Discard. Be sure hot foods are cooled to 41 F before placing in deep pans.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Some knives in the holder were soiled.
Location: Kitchen (back)
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: The floor drains in the bar are backing up. Clear the drains before operating the bar.
Location: Bar
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04/03/2012 | 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: The cheese sticks are 50-51 F.
Location: Cook line
- 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: Employees are changing gloves without-washing their hands. Always wash your hands before putting on gloves & at each glove change.
- 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: There is a ladder in front of the hand sink.
Location: Dish machine area
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1) A pan of chicken pieces in the cold top was 113 F. Do not use a cold top to cool foods.2) Pans of various foods in the walk in cooler were 63148 F & stacked & covered. Stacking & covering hot foods will slow the cooling process. Use ice baths, shallower pans, blast chiller etc. Hot foods must be cooled from 135 F to 70 F in 2 hours & from 70 to 41 in another 4 hours.
Location: Cook line
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1) A pan of chicken pieces in the cold top was 113 F. Do not use a cold top to cool foods.2) Pans of various foods in the walk in cooler were 63148 F & stacked & covered. Stacking & covering hot foods will slow the cooling process. Use ice baths, shallower pans, blast chiller etc. Hot foods must be cooled from 135 F to 70 F in 2 hours & from 70 to 41 in another 4 hours.
Location: Walk-in cooler
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12/15/2011 | 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: The cheese sticks are 50-51 F.
Location: Cook line
- 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: Employees are changing gloves without-washing their hands. Always wash your hands before putting on gloves & at each glove change.
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: There is a ladder in front of the hand sink.
Location: Dish machine area
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1) A pan of chicken pieces in the cold top was 113 F. Do not use a cold top to cool foods.2) Pans of various foods in the walk in cooler were 63148 F & stacked & covered. Stacking & covering hot foods will slow the cooling process. Use ice baths, shallower pans, blast chiller etc. Hot foods must be cooled from 135 F to 70 F in 2 hours & from 70 to 41 in another 4 hours.
Location: Cook line
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1) A pan of chicken pieces in the cold top was 113 F. Do not use a cold top to cool foods.2) Pans of various foods in the walk in cooler were 63148 F & stacked & covered. Stacking & covering hot foods will slow the cooling process. Use ice baths, shallower pans, blast chiller etc. Hot foods must be cooled from 135 F to 70 F in 2 hours & from 70 to 41 in another 4 hours.
Location: Walk-in cooler
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12/07/2011 | Routine |
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