- 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: 1. Pork BBQ in small steam unit held at 126 deg. F. Hold all hot foods at 135 deg. F. or above. Re heat all left over foods to 165 deg. F or above. Do not re heat foods in steam unit.
Location: Cook line
- 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. Spatula on cooks line stored between gap of cold top and prep table. Do not store utensils between equipment. Clean and sanitize.
Location: Cook line
- 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. No thermometer inside of walk in freezer. Provide a working thermometer.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water leaking from cooling unit inside of walk in freezer. Repair unit, remove ice.
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: 1. Boxes of food on floor of walk in freezer. Remove.
Location: Walk-in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Seal soiled where hand sink is attached to wall by deep fry units. Clean or replace seal.
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: 1. Cold water not working at hand sink by deep fry units. Repair.
Location: Kitchen
Equipment: Hand sink
|
07/30/2014 | Recheck |
- 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: 1. Pork BBQ in small steam unit held at 126 deg. F. Hold all hot foods at 135 deg. F. or above. Re heat all left over foods to 165 deg. F or above. Do not re heat foods in steam unit.
Location: Cook line
- 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. Spatula on cooks line stored between gap of cold top and prep table. Do not store utensils between equipment. Clean and sanitize.
Location: Cook line
- 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. No thermometer inside of walk in freezer. Provide a working thermometer.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water leaking from cooling unit inside of walk in freezer. Repair unit, remove ice.
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: 1. Boxes of food on floor of walk in freezer. Remove.
Location: Walk-in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Seal soiled where hand sink is attached to wall by deep fry units. Clean or replace seal.
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: 1. Cold water not working at hand sink by deep fry units. Repair.
Location: Kitchen
Equipment: Hand sink
|
07/23/2014 | Routine |
| No violation noted during this evaluation. | 06/10/2014 | Non-Illness Complaint |
| No violation noted during this evaluation. | 05/20/2014 | Non-Illness Complaint |
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels on cart on front line. Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen (front)
- 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 misisng inside of cold top / reach in cooler on cooks line. Provide a working thermometer. 2. Thermometer missing inside of reach in cooler in drive through area. Provide a working thermometer.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Cold water not working at two bay sink. Repair
Location: Kitchen
Equipment: 2-bay
|
12/20/2013 | Routine |
- 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: 1. Small white containers of gravery on cooks line held at 129 deg. F. Hold all hot foods at 135 deg. F or above.
Location: Kitchen
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: 1. Employee washing utensils etc. at two bay vegetable prep. sink and not sanitizing after washing. Do not wash any items at vegetable prep sink. Vegetable prep sink should be used for vegetable prep only. Use three bay sink for all ware washing. Set three bay sink up 1. WASH -------------------- 2 RINSE ----------------- SANITIZE--------- AIR DRYwash = soap + water rinse = water sanitize = water + approved sanitizer.
Location: Kitchen
Equipment: Veg. Sink
- 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. Wall space by mop sink soiled. Clean wall.
Location: Back room
- 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 on cooks line. Wet towels shall be stored in sanitizer when not in use.
Location: Cook line
|
07/02/2013 | Recheck |
- 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: 1. Small white containers of gravery on cooks line held at 129 deg. F. Hold all hot foods at 135 deg. F or above.
Location: Kitchen
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: 1. Employee washing utensils etc. at two bay vegetable prep. sink and not sanitizing after washing. Do not wash any items at vegetable prep sink. Vegetable prep sink should be used for vegetable prep only. Use three bay sink for all ware washing. Set three bay sink up 1. WASH -------------------- 2 RINSE ----------------- SANITIZE--------- AIR DRYwash = soap + water rinse = water sanitize = water + approved sanitizer.
Location: Kitchen
Equipment: Veg. Sink
- 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. Wall space by mop sink soiled. Clean wall.
Location: Back room
- 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 on cooks line. Wet towels shall be stored in sanitizer when not in use.
Location: Cook line
|
06/25/2013 | Routine |
| No violation noted during this evaluation. | 01/18/2013 | Routine |
| No violation noted during this evaluation. | 07/05/2012 | Routine |
- 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.
Comments: Cook cut sandwiches with her bare hands. Use gloves or utensils when handling ready to eat foods. This is a repeat violation. Fines will be issued if this violation is cited again. Proper handwashing & glove use was reviewed.
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: There is an employee drink on the dry store shelves by the walk in freezer. Do not store drinks with food or single service items.
Location: Kitchen (back)
|
01/25/2012 | Routine |
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