- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. LARGE BOTTLE OF RANCH, MAYONAISE, AND THOUSAND ISLAND DRESSINGS HOLDING AT 75 DEGREES F ON PREP TOP COOLER.MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR LOWER. DO NOT STORE AT ROOM TEMPERDRESSINGS DISCARDED.2. YOGURT SMOOTHIE MIX HOLDING AT 47 DEGREES INSIDE COLD TOP COOLER. AIR TEMPERATURE INSIDE COOLER 46 DEGREES F.REPAIR/ADJUST COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER.RECHECK: POTENTIALLY HAZARDOUS BOTTLED DRESSINGS STORED ON COLD TOP COOLER.PLEASE STORE BOTTLES INSIDE WELL OR BELOW TO MAINTAIN 41 DEGREES. REPEAT VIOLATION.
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. LARGE BOTTLE OF RANCH, MAYONAISE, AND THOUSAND ISLAND DRESSINGS HOLDING AT 75 DEGREES F ON PREP TOP COOLER.MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR LOWER. DO NOT STORE AT ROOM TEMPERDRESSINGS DISCARDED.2. YOGURT SMOOTHIE MIX HOLDING AT 47 DEGREES INSIDE COLD TOP COOLER. AIR TEMPERATURE INSIDE COOLER 46 DEGREES F.REPAIR/ADJUST COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER.RECHECK: POTENTIALLY HAZARDOUS BOTTLED DRESSINGS STORED ON COLD TOP COOLER.PLEASE STORE BOTTLES INSIDE WELL OR BELOW TO MAINTAIN 41 DEGREES. REPEAT VIOLATION.
Location: Cook line
Equipment: Cold top
- 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: FOOD PREP EMPLOYEES CHANGING GLOVES WITHOUT WASHING HANDS.HANDS SHOULD BE WASHED THOROUGHLY BEFORE APPLYING GLOVES AND IN BETWEEN GLOVE CHANGE.
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND WASHING STATION SOILED LOCATED NEXT TO DEEP FRYER.MAINTAIN HAND SINK BASIN, FAUCET FIXTURES, SOAP AND TOWEL DISPENSERS IN A CLEAN CONDITION AT ALL TIMES.
Location: Cook line
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: HOT WATER TURNED OFF ON COOK LINE AND DRIVE THRU HAND SINKS DUE TO LEAKS. HAND SINK WITH HOT WATER AVAILABLE ON COOK LINE.REPAIR BOTH HAND SINKS TO PROVIDE HOT WATER.RECHECK:NOT CORRECTED.RECHECK: NOT CORRECTED. HAND SINKS ARE CURRENTLY ON ORDER AND SHOULD ARRIVE THIS WEEK ACCORDING TO GENERAL MANAGER. FOLLOW UP SCHEDULED.HAND SINKS HAVE BEEN ORDERED ACCORDING TO MANAGER.
Location: Cook line
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: HOT WATER TURNED OFF ON COOK LINE AND DRIVE THRU HAND SINKS DUE TO LEAKS. HAND SINK WITH HOT WATER AVAILABLE ON COOK LINE.REPAIR BOTH HAND SINKS TO PROVIDE HOT WATER.RECHECK:NOT CORRECTED.RECHECK: NOT CORRECTED. HAND SINKS ARE CURRENTLY ON ORDER AND SHOULD ARRIVE THIS WEEK ACCORDING TO GENERAL MANAGER. FOLLOW UP SCHEDULED.HAND SINKS HAVE BEEN ORDERED ACCORDING TO MANAGER.
Location: Service counter
Equipment: Hand sink
- Wet cleaning (corrected)
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
Correction: Food contact surface(s) shall be effectively washed.
Comments: KNIFE BLADES NOT THOROUGHLY WASHED STORED ON MAGNETIC STRIP IN BACK PREP AREA ABOVE THREE BAY SINK.CLEAN KNIVES THOROUGHLY BEFORE STORAGE.
Location: Kitchen (back)
|
08/18/2014 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. LARGE BOTTLE OF RANCH, MAYONAISE, AND THOUSAND ISLAND DRESSINGS HOLDING AT 75 DEGREES F ON PREP TOP COOLER.MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR LOWER. DO NOT STORE AT ROOM TEMPERDRESSINGS DISCARDED.2. YOGURT SMOOTHIE MIX HOLDING AT 47 DEGREES INSIDE COLD TOP COOLER. AIR TEMPERATURE INSIDE COOLER 46 DEGREES F.REPAIR/ADJUST COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER.RECHECK: POTENTIALLY HAZARDOUS BOTTLED DRESSINGS STORED ON COLD TOP COOLER.PLEASE STORE BOTTLES INSIDE WELL OR BELOW TO MAINTAIN 41 DEGREES. REPEAT VIOLATION.
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. LARGE BOTTLE OF RANCH, MAYONAISE, AND THOUSAND ISLAND DRESSINGS HOLDING AT 75 DEGREES F ON PREP TOP COOLER.MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR LOWER. DO NOT STORE AT ROOM TEMPERDRESSINGS DISCARDED.2. YOGURT SMOOTHIE MIX HOLDING AT 47 DEGREES INSIDE COLD TOP COOLER. AIR TEMPERATURE INSIDE COOLER 46 DEGREES F.REPAIR/ADJUST COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER.RECHECK: POTENTIALLY HAZARDOUS BOTTLED DRESSINGS STORED ON COLD TOP COOLER.PLEASE STORE BOTTLES INSIDE WELL OR BELOW TO MAINTAIN 41 DEGREES. REPEAT VIOLATION.
Location: Cook line
Equipment: Cold top
- 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: FOOD PREP EMPLOYEES CHANGING GLOVES WITHOUT WASHING HANDS.HANDS SHOULD BE WASHED THOROUGHLY BEFORE APPLYING GLOVES AND IN BETWEEN GLOVE CHANGE.
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND WASHING STATION SOILED LOCATED NEXT TO DEEP FRYER.MAINTAIN HAND SINK BASIN, FAUCET FIXTURES, SOAP AND TOWEL DISPENSERS IN A CLEAN CONDITION AT ALL TIMES.
Location: Cook line
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: HOT WATER TURNED OFF ON COOK LINE AND DRIVE THRU HAND SINKS DUE TO LEAKS. HAND SINK WITH HOT WATER AVAILABLE ON COOK LINE.REPAIR BOTH HAND SINKS TO PROVIDE HOT WATER.RECHECK:NOT CORRECTED.RECHECK: NOT CORRECTED. HAND SINKS ARE CURRENTLY ON ORDER AND SHOULD ARRIVE THIS WEEK ACCORDING TO GENERAL MANAGER. FOLLOW UP SCHEDULED.HAND SINKS HAVE BEEN ORDERED ACCORDING TO MANAGER.
Location: Cook line
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: HOT WATER TURNED OFF ON COOK LINE AND DRIVE THRU HAND SINKS DUE TO LEAKS. HAND SINK WITH HOT WATER AVAILABLE ON COOK LINE.REPAIR BOTH HAND SINKS TO PROVIDE HOT WATER.RECHECK:NOT CORRECTED.RECHECK: NOT CORRECTED. HAND SINKS ARE CURRENTLY ON ORDER AND SHOULD ARRIVE THIS WEEK ACCORDING TO GENERAL MANAGER. FOLLOW UP SCHEDULED.HAND SINKS HAVE BEEN ORDERED ACCORDING TO MANAGER.
Location: Service counter
Equipment: Hand sink
- Wet cleaning (corrected)
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
Correction: Food contact surface(s) shall be effectively washed.
Comments: KNIFE BLADES NOT THOROUGHLY WASHED STORED ON MAGNETIC STRIP IN BACK PREP AREA ABOVE THREE BAY SINK.CLEAN KNIVES THOROUGHLY BEFORE STORAGE.
Location: Kitchen (back)
|
08/04/2014 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. LARGE BOTTLE OF RANCH, MAYONAISE, AND THOUSAND ISLAND DRESSINGS HOLDING AT 75 DEGREES F ON PREP TOP COOLER.MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR LOWER. DO NOT STORE AT ROOM TEMPERDRESSINGS DISCARDED.2. YOGURT SMOOTHIE MIX HOLDING AT 47 DEGREES INSIDE COLD TOP COOLER. AIR TEMPERATURE INSIDE COOLER 46 DEGREES F.REPAIR/ADJUST COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER.RECHECK: POTENTIALLY HAZARDOUS BOTTLED DRESSINGS STORED ON COLD TOP COOLER.PLEASE STORE BOTTLES INSIDE WELL OR BELOW TO MAINTAIN 41 DEGREES. REPEAT VIOLATION.
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. LARGE BOTTLE OF RANCH, MAYONAISE, AND THOUSAND ISLAND DRESSINGS HOLDING AT 75 DEGREES F ON PREP TOP COOLER.MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR LOWER. DO NOT STORE AT ROOM TEMPERDRESSINGS DISCARDED.2. YOGURT SMOOTHIE MIX HOLDING AT 47 DEGREES INSIDE COLD TOP COOLER. AIR TEMPERATURE INSIDE COOLER 46 DEGREES F.REPAIR/ADJUST COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER.RECHECK: POTENTIALLY HAZARDOUS BOTTLED DRESSINGS STORED ON COLD TOP COOLER.PLEASE STORE BOTTLES INSIDE WELL OR BELOW TO MAINTAIN 41 DEGREES. REPEAT VIOLATION.
Location: Cook line
Equipment: Cold top
- 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: FOOD PREP EMPLOYEES CHANGING GLOVES WITHOUT WASHING HANDS.HANDS SHOULD BE WASHED THOROUGHLY BEFORE APPLYING GLOVES AND IN BETWEEN GLOVE CHANGE.
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND WASHING STATION SOILED LOCATED NEXT TO DEEP FRYER.MAINTAIN HAND SINK BASIN, FAUCET FIXTURES, SOAP AND TOWEL DISPENSERS IN A CLEAN CONDITION AT ALL TIMES.
Location: Cook line
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: HOT WATER TURNED OFF ON COOK LINE AND DRIVE THRU HAND SINKS DUE TO LEAKS. HAND SINK WITH HOT WATER AVAILABLE ON COOK LINE.REPAIR BOTH HAND SINKS TO PROVIDE HOT WATER.RECHECK:NOT CORRECTED.HAND SINKS HAVE BEEN ORDERED ACCORDING TO MANAGER.
Location: Cook line
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: HOT WATER TURNED OFF ON COOK LINE AND DRIVE THRU HAND SINKS DUE TO LEAKS. HAND SINK WITH HOT WATER AVAILABLE ON COOK LINE.REPAIR BOTH HAND SINKS TO PROVIDE HOT WATER.RECHECK:NOT CORRECTED.HAND SINKS HAVE BEEN ORDERED ACCORDING TO MANAGER.
Location: Service counter
Equipment: Hand sink
- Wet cleaning (corrected)
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
Correction: Food contact surface(s) shall be effectively washed.
Comments: KNIFE BLADES NOT THOROUGHLY WASHED STORED ON MAGNETIC STRIP IN BACK PREP AREA ABOVE THREE BAY SINK.CLEAN KNIVES THOROUGHLY BEFORE STORAGE.
Location: Kitchen (back)
|
07/21/2014 | 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. LARGE BOTTLE OF RANCH, MAYONAISE, AND THOUSAND ISLAND DRESSINGS HOLDING AT 75 DEGREES F ON PREP TOP COOLER.MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR LOWER. DO NOT STORE AT ROOM TEMPERDRESSINGS DISCARDED.2. YOGURT SMOOTHIE MIX HOLDING AT 47 DEGREES INSIDE COLD TOP COOLER. AIR TEMPERATURE INSIDE COOLER 46 DEGREES F.REPAIR/ADJUST COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER.
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. LARGE BOTTLE OF RANCH, MAYONAISE, AND THOUSAND ISLAND DRESSINGS HOLDING AT 75 DEGREES F ON PREP TOP COOLER.MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR LOWER. DO NOT STORE AT ROOM TEMPERDRESSINGS DISCARDED.2. YOGURT SMOOTHIE MIX HOLDING AT 47 DEGREES INSIDE COLD TOP COOLER. AIR TEMPERATURE INSIDE COOLER 46 DEGREES F.REPAIR/ADJUST COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER.
Location: Cook line
Equipment: Cold top
- 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: FOOD PREP EMPLOYEES CHANGING GLOVES WITHOUT WASHING HANDS.HANDS SHOULD BE WASHED THOROUGHLY BEFORE APPLYING GLOVES AND IN BETWEEN GLOVE CHANGE.
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND WASHING STATION SOILED LOCATED NEXT TO DEEP FRYER.MAINTAIN HAND SINK BASIN, FAUCET FIXTURES, SOAP AND TOWEL DISPENSERS IN A CLEAN CONDITION AT ALL TIMES.
Location: Cook line
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: HOT WATER TURNED OFF ON COOK LINE AND DRIVE THRU HAND SINKS DUE TO LEAKS.REPAIR BOTH HAND SINKS TO PROVIDE HOT WATER.
Location: Cook line
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: HOT WATER TURNED OFF ON COOK LINE AND DRIVE THRU HAND SINKS DUE TO LEAKS.REPAIR BOTH HAND SINKS TO PROVIDE HOT WATER.
Location: Service counter
Equipment: Hand sink
- Wet cleaning
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
Correction: Food contact surface(s) shall be effectively washed.
Comments: KNIFE BLADES NOT THOROUGHLY WASHED STORED ON MAGNETIC STRIP IN BACK PREP AREA ABOVE THREE BAY SINK.CLEAN KNIVES THOROUGHLY BEFORE STORAGE.
Location: Kitchen (back)
|
07/14/2014 | 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: 1. SLICED HAM AND TURKEY HOLDING A 48 DEGREES ON COLD TOP COOLER. STACKED ABOVE LOAD LIMIT. STORE PRODUCT BELOW LOAD LIMIT TO MAINTAIN 41 DEGREEES F.2. BOTTLED RANCH AND MAYONAISE BASED DRESSINGS STORED OUTSIDE COLD TOP COOLER HOLDING AT 50 DEGREES F.STORE PRODUCT UNDER REFRIGERATION TO MAINTAIN 41 DEGREES.
Location: Cook line
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: BOTTLE OF CONCENTRATED BLEACH STORED ON SHELF NEXT TO CLEAN EQUIPMENT IN BACK PREP AREA NEAR WALK IN COOLER.STORE TOXIC CHEMICALS IN A DESIGNATED AREA AWAY FROM CLEAN EQUIPMENT.
Location: Kitchen (back)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN EQUIPMENT STORED IN A TUB ON STAIRS CONTAINING STAGNANT WATER AND FOOD RESIDUES.ENSURE STORAGE CONTAINERS ARE CLEANED THOROUGHLY BEFORE STORAGE OF CLEAN EQUIPMENT AND STORED IN A SANITARY AREA UP OFF THE FLOOR AT LEAST SIX INCHES.2. INTERIOR REACH IN COLD TOP COOLER SOILED LOCATED ON COOK LINE.CLEAN ON A REGULAR BASIS.3. INTERIOR ICE MACHINE SOILED.
Location: Kitchen
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK, TOWEL AND SOAP DISPENSER SOILED WITH BUILD UP LOCATED NEXT TO REACH IN FREEZER.KEEP HAND SINK AND HAND WASHING AIDS IN A CLEAN CONDITION AT ALL TIMES.
Location: Kitchen
Equipment: Hand sink
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PURSE AND JACKETS STORED ON SHELF CONTAINING EXPOSED CAKE LIDS, STORAGE CONTAINERS, ETC....STORE COATS ON A COAT RACK AND PURSE IN A DESIGNATED AREA AWAY FROM FOOD RELATED SUPPLIES.
Location: Dry storage
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: SURFACE OF CUTTING BOARDS HEAVILY SCRATCHED AND STAINED IN CREVICES LOCATED ON COLD TOP COOLER ON COOK LINE. RESURFACE OR REPLACE BOARDS.RECHECK: NOT CORRECTED
Location: Cook line
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: GASKETS SOILED IN THE CREVICES LOCATED ON REACH IN FREEZER DOOR LOCATED AT SERVICE COUNTER.
Location: Kitchen
|
12/23/2013 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. SLICED HAM AND TURKEY HOLDING A 48 DEGREES ON COLD TOP COOLER. STACKED ABOVE LOAD LIMIT. STORE PRODUCT BELOW LOAD LIMIT TO MAINTAIN 41 DEGREEES F.2. BOTTLED RANCH AND MAYONAISE BASED DRESSINGS STORED OUTSIDE COLD TOP COOLER HOLDING AT 50 DEGREES F.STORE PRODUCT UNDER REFRIGERATION TO MAINTAIN 41 DEGREES.
Location: Cook line
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: BOTTLE OF CONCENTRATED BLEACH STORED ON SHELF NEXT TO CLEAN EQUIPMENT IN BACK PREP AREA NEAR WALK IN COOLER.STORE TOXIC CHEMICALS IN A DESIGNATED AREA AWAY FROM CLEAN EQUIPMENT.
Location: Kitchen (back)
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN EQUIPMENT STORED IN A TUB ON STAIRS CONTAINING STAGNANT WATER AND FOOD RESIDUES.ENSURE STORAGE CONTAINERS ARE CLEANED THOROUGHLY BEFORE STORAGE OF CLEAN EQUIPMENT AND STORED IN A SANITARY AREA UP OFF THE FLOOR AT LEAST SIX INCHES.2. INTERIOR REACH IN COLD TOP COOLER SOILED LOCATED ON COOK LINE.CLEAN ON A REGULAR BASIS.3. INTERIOR ICE MACHINE SOILED.
Location: Kitchen
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK, TOWEL AND SOAP DISPENSER SOILED WITH BUILD UP LOCATED NEXT TO REACH IN FREEZER.KEEP HAND SINK AND HAND WASHING AIDS IN A CLEAN CONDITION AT ALL TIMES.
Location: Kitchen
Equipment: Hand sink
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PURSE AND JACKETS STORED ON SHELF CONTAINING EXPOSED CAKE LIDS, STORAGE CONTAINERS, ETC....STORE COATS ON A COAT RACK AND PURSE IN A DESIGNATED AREA AWAY FROM FOOD RELATED SUPPLIES.
Location: Dry storage
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: SURFACE OF CUTTING BOARDS HEAVILY SCRATCHED AND STAINED IN CREVICES LOCATED ON COLD TOP COOLER ON COOK LINE. RESURFACE OR REPLACE BOARDS.
Location: Cook line
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: GASKETS SOILED IN THE CREVICES LOCATED ON REACH IN FREEZER DOOR LOCATED AT SERVICE COUNTER.
Location: Kitchen
|
12/13/2013 | 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: BOTTLED RANCHE AND MAYONAISE DRESSINGS HOLDING AT 71 DEGREES F ON MAKE TABLE.MAINTAIN PRODUCT AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F. PRODUCT DISCARDED
Location: Cook line
- Drying mop(s) (corrected on site)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: WET MOP STORED DIRECTLY INSIDE MOP SINK.HANG MOP TO AIR DRY WHEN NOT IN USE TO PREVENT INSECT BREEDING SIGHTS.
Location: Kitchen (back)
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LID OPEN.KEEP LID CLOSED TO PREVENT ATTRACTION OF RODENTS AND INSECTS.
Location: Dumpster area
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HOT WATER AT A MINIMUM OF 100 DEGREES F NOT AVAILABLE AT HAND SINK NEAR GRILL.PROVIDE HOT WATER AT A MINIMUM OF 100 DEGREES F.
Location: Cook line
Equipment: Hand sink
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: REMOVE BUILD UP ON DRAIN LINE LOCATED BELOW SODA FOUNTAIN IN DINING ROOM.
Location: Dining room
Equipment: Soda machine
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: ICE SCOOP STORED DIRECTLY ON LEDGE LOCATED ON THE SIDE OF THE ICE MACHINE.STORE SCOOP IN A CLEAN CONTAINER IN BETWEEN USE.
Location: Kitchen
|
05/09/2013 | Recheck |
- 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: BOTTLED RANCHE AND MAYONAISE DRESSINGS HOLDING AT 71 DEGREES F ON MAKE TABLE.MAINTAIN PRODUCT AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F. PRODUCT DISCARDED
Location: Cook line
- Drying mop(s) (corrected on site)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: WET MOP STORED DIRECTLY INSIDE MOP SINK.HANG MOP TO AIR DRY WHEN NOT IN USE TO PREVENT INSECT BREEDING SIGHTS.
Location: Kitchen (back)
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LID OPEN.KEEP LID CLOSED TO PREVENT ATTRACTION OF RODENTS AND INSECTS.
Location: Dumpster area
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HOT WATER AT A MINIMUM OF 100 DEGREES F NOT AVAILABLE AT HAND SINK NEAR GRILL.PROVIDE HOT WATER AT A MINIMUM OF 100 DEGREES F.
Location: Cook line
Equipment: Hand sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: REMOVE BUILD UP ON DRAIN LINE LOCATED BELOW SODA FOUNTAIN IN DINING ROOM.
Location: Dining room
Equipment: Soda machine
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: ICE SCOOP STORED DIRECTLY ON LEDGE LOCATED ON THE SIDE OF THE ICE MACHINE.STORE SCOOP IN A CLEAN CONTAINER IN BETWEEN USE.
Location: Kitchen
|
05/01/2013 | Routine |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: PROVIDE SMOKING DISTANCE SIGN AT PUBLIC ENTRANCES TO ESTABLISHMENT STATING "STATE LAW PROHIBITS SMOKING WITHIN 8 FEET OF THIS ENTRANCE" OR OTHER SIMILAR LANGUAGE.
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: FRIED CHICKEN BREAST HOLDING AT 126 DEGREES F IN WARMER ON COOK LINE. MAINTAIN HOT FOODS AT 135 DEGREES F OR HIGHER.
Location: Cook line
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: FRIED CHICKEN BREAST HOLDING AT 126 DEGREES F IN WARMER ON COOK LINE. MAINTAIN HOT FOODS AT 135 DEGREES F OR HIGHER.
Location: -
- 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: REACH IN COOLER HOLDING CONTAINING PREPACKAGED HOT DOGS HOLDING AT 50 DEGREES. REPAIR COOLER TO HOLD AT THE PROPER COLD HOLDING AT 41 DEGREES OR LOWER.RECHECK: REACH COOLER HOLDING HOT DOGS AT 49.9 DEGREES F. REPAIR COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER. FOOD ITEMS REMOVED UNTIL REPAIR HAS BEEN MADE.
Location: Cook line
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CAN OPENER SOILED WITH DRIED FOOD RESIDUE. CLEAN AND SANITZE THOROUGHLY ON A DAILY BASIS.2. DICER STORED ON SHELF SOILED WITH TOMATOES ON SURFACE OF BLADES. ENSURE EQUIPMENT IS THOROUGHLY CLEANED AND SANITIZED BEFORE STORAGE.
Location: Kitchen
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER NOT DRAINING AT HAND SINK LOCATED NEAR FLAT TOP GRILL. CLEAR DRAIN LINE.
Location: Kitchen
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER NOT DRAINING AT HAND SINK LOCATED NEAR FLAT TOP GRILL. CLEAR DRAIN LINE.
- 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: 1. BUILD UP ON FLOOR INSIDE WALK IN FREEZER AND BEHIND BEVERAGE CARBONATOR. CLEAN AND SANITIZE THOROUGHLY.2. MOLD GROWTH ON AREA INSIDE CABINET BELOW SODA FOUNTAIN LOCATED IN THE DINING AREA. CLEAN THOROUGHLY.
Location: Kitchen
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: WATER REACHING A MAXIMUM OF 71 DEGREES AT BOTH HAND SINKS LOCATED IN MENS AND WOMENS RESTROOM LOCATED IN THE DINING ROOM. REPAIR/ADJUST WATER TEMPERATURE AT A MINIMUM OF 100 DEGREES F AT BOTH HAND SINKS.
Location: Mens restroom
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: WATER REACHING A MAXIMUM OF 71 DEGREES AT BOTH HAND SINKS LOCATED IN MENS AND WOMENS RESTROOM LOCATED IN THE DINING ROOM. REPAIR/ADJUST WATER TEMPERATURE AT A MINIMUM OF 100 DEGREES F AT BOTH HAND SINKS.
Location: Womens restroom
- 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: PROVIDE VISIBLE THERMOMETERS INSIDE SMALL REACH IN COOLER CONTAINING HOT DOGS AND COOLER BELOW DEEP FRYER CONTAINING SALADS ON COOK LINE.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: DOOR MISSING TO A STALL LOCATED IN THE WOMENS RESTROOM. PROVIDE DOOR.
Location: Womens restroom
- 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: GASKETS ON REACH IN COOLER DOOR SOILED WITH GREASE AND FRIED FOOD RESIDUE LOCATED BELOW DEEP FRYER. CLEAN GASKETS THOROUGHLY ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS AT HAND SINK NEAR DEEP DEEP FRYER. PROVIDE
Location: Cook line
- Soap and towels at wrong sink (corrected)
Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
Comments: SOAP AND TOWEL DISPENSER MOUNTED ON WALL BELOW ONE COMPARTMENT SINK. REMOVE HAND WASHING AIDS FROM PREP SINK. SINK SHOULD BE UTILIZED FROM PRODUCE PREPARATION ONLY.
Location: Kitchen (back)
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: MORE THAN THREE MINUTES IS REQUIRED FOR WATER TO REACH 100 DEGREES AT HAND SINK LOCATED IN WOMENS RESTROOM. PROVIDE REPAIR FOR WATER TO REACH 100 DEGREES WITHIN THIRTY SECONDS.
Location: Womens restroom
|
10/24/2012 | Recheck |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: PROVIDE SMOKING DISTANCE SIGN AT PUBLIC ENTRANCES TO ESTABLISHMENT STATING "STATE LAW PROHIBITS SMOKING WITHIN 8 FEET OF THIS ENTRANCE" OR OTHER SIMILAR LANGUAGE.
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: FRIED CHICKEN BREAST HOLDING AT 126 DEGREES F IN WARMER ON COOK LINE. MAINTAIN HOT FOODS AT 135 DEGREES F OR HIGHER.
Location: Cook line
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: FRIED CHICKEN BREAST HOLDING AT 126 DEGREES F IN WARMER ON COOK LINE. MAINTAIN HOT FOODS AT 135 DEGREES F OR HIGHER.
Location: -
- 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: REACH IN COOLER HOLDING CONTAINING PREPACKAGED HOT DOGS HOLDING AT 50 DEGREES. REPAIR COOLER TO HOLD AT THE PROPER COLD HOLDING AT 41 DEGREES OR LOWER.RECHECK: REACH COOLER HOLDING HOT DOGS AT 49.9 DEGREES F. REPAIR COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER. FOOD ITEMS REMOVED UNTIL REPAIR HAS BEEN MADE.
Location: Cook line
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CAN OPENER SOILED WITH DRIED FOOD RESIDUE. CLEAN AND SANITZE THOROUGHLY ON A DAILY BASIS.2. DICER STORED ON SHELF SOILED WITH TOMATOES ON SURFACE OF BLADES. ENSURE EQUIPMENT IS THOROUGHLY CLEANED AND SANITIZED BEFORE STORAGE.
Location: Kitchen
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER NOT DRAINING AT HAND SINK LOCATED NEAR FLAT TOP GRILL. CLEAR DRAIN LINE.
Location: Kitchen
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER NOT DRAINING AT HAND SINK LOCATED NEAR FLAT TOP GRILL. CLEAR DRAIN LINE.
- 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: 1. BUILD UP ON FLOOR INSIDE WALK IN FREEZER AND BEHIND BEVERAGE CARBONATOR. CLEAN AND SANITIZE THOROUGHLY.2. MOLD GROWTH ON AREA INSIDE CABINET BELOW SODA FOUNTAIN LOCATED IN THE DINING AREA. CLEAN THOROUGHLY.
Location: Kitchen
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: WATER REACHING A MAXIMUM OF 71 DEGREES AT BOTH HAND SINKS LOCATED IN MENS AND WOMENS RESTROOM LOCATED IN THE DINING ROOM. REPAIR/ADJUST WATER TEMPERATURE AT A MINIMUM OF 100 DEGREES F AT BOTH HAND SINKS.
Location: Mens restroom
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: WATER REACHING A MAXIMUM OF 71 DEGREES AT BOTH HAND SINKS LOCATED IN MENS AND WOMENS RESTROOM LOCATED IN THE DINING ROOM. REPAIR/ADJUST WATER TEMPERATURE AT A MINIMUM OF 100 DEGREES F AT BOTH HAND SINKS.
Location: Womens restroom
- 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: PROVIDE VISIBLE THERMOMETERS INSIDE SMALL REACH IN COOLER CONTAINING HOT DOGS AND COOLER BELOW DEEP FRYER CONTAINING SALADS ON COOK LINE.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: DOOR MISSING TO A STALL LOCATED IN THE WOMENS RESTROOM. PROVIDE DOOR.
Location: Womens restroom
- 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: GASKETS ON REACH IN COOLER DOOR SOILED WITH GREASE AND FRIED FOOD RESIDUE LOCATED BELOW DEEP FRYER. CLEAN GASKETS THOROUGHLY ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS AT HAND SINK NEAR DEEP DEEP FRYER. PROVIDE
Location: Cook line
- Soap and towels at wrong sink (corrected)
Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
Comments: SOAP AND TOWEL DISPENSER MOUNTED ON WALL BELOW ONE COMPARTMENT SINK. REMOVE HAND WASHING AIDS FROM PREP SINK. SINK SHOULD BE UTILIZED FROM PRODUCE PREPARATION ONLY.
Location: Kitchen (back)
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: MORE THAN THREE MINUTES IS REQUIRED FOR WATER TO REACH 100 DEGREES AT HAND SINK LOCATED IN WOMENS RESTROOM. PROVIDE REPAIR FOR WATER TO REACH 100 DEGREES WITHIN THIRTY SECONDS.
Location: Womens restroom
|
10/16/2012 | Recheck |
- Smoking distance signage
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: PROVIDE SMOKING DISTANCE SIGN AT PUBLIC ENTRANCES TO ESTABLISHMENT STATING "STATE LAW PROHIBITS SMOKING WITHIN 8 FEET OF THIS ENTRANCE" OR OTHER SIMILAR LANGUAGE.
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: FRIED CHICKEN BREAST HOLDING AT 126 DEGREES F IN WARMER ON COOK LINE. MAINTAIN HOT FOODS AT 135 DEGREES F OR HIGHER.
Location: Cook line
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: FRIED CHICKEN BREAST HOLDING AT 126 DEGREES F IN WARMER ON COOK LINE. MAINTAIN HOT FOODS AT 135 DEGREES F OR HIGHER.
Location: -
- 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: REACH IN COOLER HOLDING CONTAINING PREPACKAGED HOT DOGS HOLDING AT 50 DEGREES. REPAIR COOLER TO HOLD AT THE PROPER COLD HOLDING AT 41 DEGREES OR LOWER.
Location: Cook line
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CAN OPENER SOILED WITH DRIED FOOD RESIDUE. CLEAN AND SANITZE THOROUGHLY ON A DAILY BASIS.2. DICER STORED ON SHELF SOILED WITH TOMATOES ON SURFACE OF BLADES. ENSURE EQUIPMENT IS THOROUGHLY CLEANED AND SANITIZED BEFORE STORAGE.
Location: Kitchen
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER NOT DRAINING AT HAND SINK LOCATED NEAR FLAT TOP GRILL. CLEAR DRAIN LINE.
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: 1. BUILD UP ON FLOOR INSIDE WALK IN FREEZER AND BEHIND BEVERAGE CARBONATOR. CLEAN AND SANITIZE THOROUGHLY.2. MOLD GROWTH ON AREA INSIDE CABINET BELOW SODA FOUNTAIN LOCATED IN THE DINING AREA. CLEAN THOROUGHLY.
Location: Kitchen
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: WATER REACHING A MAXIMUM OF 71 DEGREES AT BOTH HAND SINKS LOCATED IN MENS AND WOMENS RESTROOM LOCATED IN THE DINING ROOM. REPAIR/ADJUST WATER TEMPERATURE AT A MINIMUM OF 100 DEGREES F AT BOTH HAND SINKS.
Location: Mens restroom
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: WATER REACHING A MAXIMUM OF 71 DEGREES AT BOTH HAND SINKS LOCATED IN MENS AND WOMENS RESTROOM LOCATED IN THE DINING ROOM. REPAIR/ADJUST WATER TEMPERATURE AT A MINIMUM OF 100 DEGREES F AT BOTH HAND SINKS.
Location: Womens restroom
- 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 VISIBLE THERMOMETERS INSIDE SMALL REACH IN COOLER CONTAINING HOT DOGS AND COOLER BELOW DEEP FRYER CONTAINING SALADS ON COOK LINE.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: DOOR MISSING TO A STALL LOCATED IN THE WOMENS RESTROOM. PROVIDE DOOR.
Location: Womens restroom
- 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: GASKETS ON REACH IN COOLER DOOR SOILED WITH GREASE AND FRIED FOOD RESIDUE LOCATED BELOW DEEP FRYER. CLEAN GASKETS THOROUGHLY ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Kitchen
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS AT HAND SINK NEAR DEEP DEEP FRYER. PROVIDE
Location: Cook line
- Soap and towels at wrong sink
Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
Comments: SOAP AND TOWEL DISPENSER MOUNTED ON WALL BELOW ONE COMPARTMENT SINK. REMOVE HAND WASHING AIDS FROM PREP SINK. SINK SHOULD BE UTILIZED FROM PRODUCE PREPARATION ONLY.
Location: Kitchen (back)
|
10/09/2012 | Routine |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: BEEF HAMBURGER PATTIES HOLDING AT 126 DEGREES IN WARMER ON SANDWICH MAKE LINE. MAINTAIN HOT FOODS AT 135 DEGREES F OR HIGHER. REHEATED TO 165 DEGREES F.
Location: Cook line
- 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: 1. CAN OPENER BLADE SOILED WITH DRIED FOOD RESIDUE. CLEAN AND SANITIZE BLADE AT A MAXIMUM OF EVERY FOUR HOURS.2. CHEST FREEZEZ CONTAINING BEEF PATTIES SOILED ON THE INTERIOR. CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
Equipment: Can opener
- Bulk milk dispenser (corrected)
Bulk milk dispenser tube improperly cut.
Correction: Cut tube on the diagonal no longer than one inch.
Comments: BULK MILK DISPENSER TUBE LONGER THAN ONE INCH LOCATED AT SERVICE COUNTER. CUT TUBE DIAGONAL AND NO LONGER THAN ONE INCH.
Location: Service counter
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HOT WATER NOT AVAILABLE AT HAND SINK LOCATED IN THE DRIVE THRU. PROVIDE HOT WATER AT A MINIMUM OF 100 DEGREES TO HAND SINK. DISCONTINUE USING THIS HAND SINK TO WASH HANDS UNTIL HOT WATER RESTORED. UTILIZE TWO OTHER HAND SINKS AVAILABLE IN PREP AREA WHERE HOT WATER IS AVAILABLE.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN STORAGE RACK CONTAINING CANNED FOOD ITEMS.2. DRAINAGE AREA BELOW SODA FOUNTAIN SOILED WITH GRIME AND BUILD UP.
Location: Kitchen
- 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: INTERIOR ICE MACHINE SOILED LOCATED IN BACK KITCHEN . CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen (back)
Equipment: Ice machine
|
03/14/2012 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: BEEF HAMBURGER PATTIES HOLDING AT 126 DEGREES IN WARMER ON SANDWICH MAKE LINE. MAINTAIN HOT FOODS AT 135 DEGREES F OR HIGHER. REHEATED TO 165 DEGREES F.
Location: Cook line
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
- 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: 1. CAN OPENER BLADE SOILED WITH DRIED FOOD RESIDUE. CLEAN AND SANITIZE BLADE AT A MAXIMUM OF EVERY FOUR HOURS.2. CHEST FREEZEZ CONTAINING BEEF PATTIES SOILED ON THE INTERIOR. CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
Equipment: Can opener
- Bulk milk dispenser
Bulk milk dispenser tube improperly cut.
Correction: Cut tube on the diagonal no longer than one inch.
Comments: BULK MILK DISPENSER TUBE LONGER THAN ONE INCH LOCATED AT SERVICE COUNTER. CUT TUBE DIAGONAL AND NO LONGER THAN ONE INCH.
Location: Service counter
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HOT WATER NOT AVAILABLE AT HAND SINK LOCATED IN THE DRIVE THRU. PROVIDE HOT WATER AT A MINIMUM OF 100 DEGREES TO HAND SINK. DISCONTINUE USING THIS HAND SINK TO WASH HANDS UNTIL HOT WATER RESTORED. UTILIZE TWO OTHER HAND SINKS AVAILABLE IN PREP AREA WHERE HOT WATER IS AVAILABLE.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN STORAGE RACK CONTAINING CANNED FOOD ITEMS.2. DRAINAGE AREA BELOW SODA FOUNTAIN SOILED WITH GRIME AND BUILD UP.
Location: Kitchen
- 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: INTERIOR ICE MACHINE SOILED LOCATED IN BACK KITCHEN . CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen (back)
Equipment: Ice machine
|
03/07/2012 | Routine |
Restaurant representatives - add corrected or new information about DAIRY QUEEN # 41293, 10605 PENDLETON PIKE, Lawrence, IN »