- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FRUIT FLIES NOTED IN KITCHEN AND DISH MACHINE AREA. SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS. KEEP AREA AS CLEAN AND DRY AS POSSIBLE.
Location: Kitchen
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FRUIT FLIES NOTED IN KITCHEN AND DISH MACHINE AREA. SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS. KEEP AREA AS CLEAN AND DRY AS POSSIBLE.
Location: Dish machine area
- 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: OPEN EMPLOYEE DRINKS IN FOOD PREP AND CLEAN DISH AREAS. USE A LID AND STRAW WHEN CONSUMING DRINKS IN FOOD AREAS.BEVERAGES DISCARDED. CORRECTED ON SITE.
Location: Cook line
- 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: OPEN EMPLOYEE DRINKS IN FOOD PREP AND CLEAN DISH AREAS. USE A LID AND STRAW WHEN CONSUMING DRINKS IN FOOD AREAS.BEVERAGES DISCARDED. CORRECTED ON SITE.
Location: Dish machine area
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: COOK LINE HAND SINK SOILED. CLEAN AND SANITIZE.
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: HAND SINK AT WAIT STAFF AREA IS NOT FUNCTIONING. REPAIR HAND SINK TO PROPER WORKING ORDER.MANAGER STATES THAT HAND SINK SHOULD BE REPAIRED IN A FEW HOURS.
Location: Wait staff area
Equipment: Hand sink
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: SIDE LIDS TO DUMPSTER ARE OPEN. KEEP LID CLOSED TO PREVENT PEST ENTRY.
Location: Dumpster area
- Soiled dumpsters and receptacles (corrected)
Waste handling units not clean or improperly cleaned.
Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
Comments: EXTERIOR OF GREASE BIN IS SOILED. CLEAN EXTERIOR OF BIN.
Location: Dumpster area
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. BROKEN FLOOR TILES AT COOK LINE. REPLACE BROKEN TILES.2. BROKEN FLOOR TILES THROUGH OUT KITCHEN.. REPLACE TILES WHERE NEEDED.3. BROKEN WALL TILES AT DISH MACHINE AREA. REPLACE WALL TILES.XX OPEN CREVICES PROVIDE HARBORAGE FOR PESTS XX
Location: Cook line
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. BROKEN FLOOR TILES AT COOK LINE. REPLACE BROKEN TILES.2. BROKEN FLOOR TILES THROUGH OUT KITCHEN.. REPLACE TILES WHERE NEEDED.3. BROKEN WALL TILES AT DISH MACHINE AREA. REPLACE WALL TILES.XX OPEN CREVICES PROVIDE HARBORAGE FOR PESTS XX
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. BROKEN FLOOR TILES AT COOK LINE. REPLACE BROKEN TILES.2. BROKEN FLOOR TILES THROUGH OUT KITCHEN.. REPLACE TILES WHERE NEEDED.3. BROKEN WALL TILES AT DISH MACHINE AREA. REPLACE WALL TILES.XX OPEN CREVICES PROVIDE HARBORAGE FOR PESTS XX
Location: Dish machine area
- 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. FLOOR AT COOK LINE SOILED. CLEAN FREQUENTLY2. WALLS AND FLOORS ARE SOILED AT DISH MACHINE AREA. CLEAN FREQUENTLY.
Location: Cook 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. FLOOR AT COOK LINE SOILED. CLEAN FREQUENTLY2. WALLS AND FLOORS ARE SOILED AT DISH MACHINE AREA. CLEAN FREQUENTLY.
Location: Dish machine area
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: HAND SINK IN DISH MACHINE AREA NEEDS TO BE RE-CAULKED.
Location: Dish machine area
Equipment: Hand sink
- Table mounted installation (corrected)
Table mounted equipment not properly installed.
Correction: Table mounted equipment that is not easily moveable shall be properly installed for adequate cleaning.
Comments: EGG COOLER PROPPED UP ON STEEL HOLDING TRAYS. INSTALL PROPER LEGS OR MOUNTING HARDWARE.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. UPRIGHT FREEZER AT END OF COOK LINE IS SOILED. CLEAN FREEZER BASE.2. 3 BAY SINK IS SOILED. CLEAN AND SANITIZE.3. DISH RACKS AT DISH MACHINE AREA ARE SOILED. CLEAN AND SANITIZE.
Location: Cook line
Equipment: Upright freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. UPRIGHT FREEZER AT END OF COOK LINE IS SOILED. CLEAN FREEZER BASE.2. 3 BAY SINK IS SOILED. CLEAN AND SANITIZE.3. DISH RACKS AT DISH MACHINE AREA ARE SOILED. CLEAN AND SANITIZE.
Location: Dish machine area
Equipment: 3-bay
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. UPRIGHT FREEZER AT END OF COOK LINE IS SOILED. CLEAN FREEZER BASE.2. 3 BAY SINK IS SOILED. CLEAN AND SANITIZE.3. DISH RACKS AT DISH MACHINE AREA ARE SOILED. CLEAN AND SANITIZE.
Location: Dish machine area
Equipment: Dunage racks
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. CABINET BASES OF ALL COOKING EQUIPMENT HEAVILY SOILED WITH FOOD DEBRIS AND GREASE. CLEAN THE EXTERIOR OF ALL EQUIPMENT .2. CLEAN WAFFLE IRON.3. CLEAN STEAM TABLE.
Location: Cook line
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. CABINET BASES OF ALL COOKING EQUIPMENT HEAVILY SOILED WITH FOOD DEBRIS AND GREASE. CLEAN THE EXTERIOR OF ALL EQUIPMENT .2. CLEAN WAFFLE IRON.3. CLEAN STEAM TABLE.
Location: Cook line
Equipment: Steam table
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: MISSING LIGHT GUARDS IN DISH MACHINE AREA. REPLACE LIGHT GUARDS.
Location: Dish machine area
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. DIPPER WELL IS LEAKING ONTO FLOOR. REPAIR LEAK.2. FAUCET FOR PREP SINK IS MISSING HANDLES. REPLACE HANDLES.3. FAUCET FOR 3 BAY IS LEAKING. REPAIR LEAK.
Location: Wait staff area
Equipment: Dipper well
- 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. DIPPER WELL IS LEAKING ONTO FLOOR. REPAIR LEAK.2. FAUCET FOR PREP SINK IS MISSING HANDLES. REPLACE HANDLES.3. FAUCET FOR 3 BAY IS LEAKING. REPAIR LEAK.
Location: Cook line
Equipment: Prep 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. DIPPER WELL IS LEAKING ONTO FLOOR. REPAIR LEAK.2. FAUCET FOR PREP SINK IS MISSING HANDLES. REPLACE HANDLES.3. FAUCET FOR 3 BAY IS LEAKING. REPAIR LEAK.
Location: Dish machine area
Equipment: 3-bay
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: KNIVES STORED IN BETWEEN COOLERS AT COOK LINE. STORE UTENSILS ON A SANITARY SURFACE.
Location: Cook line
|
10/14/2014 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FRUIT FLIES NOTED IN KITCHEN AND DISH MACHINE AREA. SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS. KEEP AREA AS CLEAN AND DRY AS POSSIBLE.
Location: Kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FRUIT FLIES NOTED IN KITCHEN AND DISH MACHINE AREA. SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS. KEEP AREA AS CLEAN AND DRY AS POSSIBLE.
Location: Dish machine area
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE DRINKS IN FOOD PREP AND CLEAN DISH AREAS. USE A LID AND STRAW WHEN CONSUMING DRINKS IN FOOD AREAS.BEVERAGES DISCARDED. CORRECTED ON SITE.
Location: Cook line
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE DRINKS IN FOOD PREP AND CLEAN DISH AREAS. USE A LID AND STRAW WHEN CONSUMING DRINKS IN FOOD AREAS.BEVERAGES DISCARDED. CORRECTED ON SITE.
Location: Dish machine area
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: COOK LINE HAND SINK SOILED. CLEAN AND SANITIZE.
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: HAND SINK AT WAIT STAFF AREA IS NOT FUNCTIONING. REPAIR HAND SINK TO PROPER WORKING ORDER.MANAGER STATES THAT HAND SINK SHOULD BE REPAIRED IN A FEW HOURS.
Location: Wait staff area
Equipment: Hand sink
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: SIDE LIDS TO DUMPSTER ARE OPEN. KEEP LID CLOSED TO PREVENT PEST ENTRY.
Location: Dumpster area
- Soiled dumpsters and receptacles
Waste handling units not clean or improperly cleaned.
Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
Comments: EXTERIOR OF GREASE BIN IS SOILED. CLEAN EXTERIOR OF BIN.
Location: Dumpster area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. BROKEN FLOOR TILES AT COOK LINE. REPLACE BROKEN TILES.2. BROKEN FLOOR TILES THROUGH OUT KITCHEN.. REPLACE TILES WHERE NEEDED.3. BROKEN WALL TILES AT DISH MACHINE AREA. REPLACE WALL TILES.XX OPEN CREVICES PROVIDE HARBORAGE FOR PESTS XX
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. BROKEN FLOOR TILES AT COOK LINE. REPLACE BROKEN TILES.2. BROKEN FLOOR TILES THROUGH OUT KITCHEN.. REPLACE TILES WHERE NEEDED.3. BROKEN WALL TILES AT DISH MACHINE AREA. REPLACE WALL TILES.XX OPEN CREVICES PROVIDE HARBORAGE FOR PESTS XX
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. BROKEN FLOOR TILES AT COOK LINE. REPLACE BROKEN TILES.2. BROKEN FLOOR TILES THROUGH OUT KITCHEN.. REPLACE TILES WHERE NEEDED.3. BROKEN WALL TILES AT DISH MACHINE AREA. REPLACE WALL TILES.XX OPEN CREVICES PROVIDE HARBORAGE FOR PESTS XX
Location: Dish machine area
- 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. FLOOR AT COOK LINE SOILED. CLEAN FREQUENTLY2. WALLS AND FLOORS ARE SOILED AT DISH MACHINE AREA. CLEAN FREQUENTLY.
Location: Cook line
- 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. FLOOR AT COOK LINE SOILED. CLEAN FREQUENTLY2. WALLS AND FLOORS ARE SOILED AT DISH MACHINE AREA. CLEAN FREQUENTLY.
Location: Dish machine area
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: HAND SINK IN DISH MACHINE AREA NEEDS TO BE RE-CAULKED.
Location: Dish machine area
Equipment: Hand sink
- Table mounted installation
Table mounted equipment not properly installed.
Correction: Table mounted equipment that is not easily moveable shall be properly installed for adequate cleaning.
Comments: EGG COOLER PROPPED UP ON STEEL HOLDING TRAYS. INSTALL PROPER LEGS OR MOUNTING HARDWARE.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. UPRIGHT FREEZER AT END OF COOK LINE IS SOILED. CLEAN FREEZER BASE.2. 3 BAY SINK IS SOILED. CLEAN AND SANITIZE.3. DISH RACKS AT DISH MACHINE AREA ARE SOILED. CLEAN AND SANITIZE.
Location: Cook line
Equipment: Upright freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. UPRIGHT FREEZER AT END OF COOK LINE IS SOILED. CLEAN FREEZER BASE.2. 3 BAY SINK IS SOILED. CLEAN AND SANITIZE.3. DISH RACKS AT DISH MACHINE AREA ARE SOILED. CLEAN AND SANITIZE.
Location: Dish machine area
Equipment: 3-bay
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. UPRIGHT FREEZER AT END OF COOK LINE IS SOILED. CLEAN FREEZER BASE.2. 3 BAY SINK IS SOILED. CLEAN AND SANITIZE.3. DISH RACKS AT DISH MACHINE AREA ARE SOILED. CLEAN AND SANITIZE.
Location: Dish machine area
Equipment: Dunage racks
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. CABINET BASES OF ALL COOKING EQUIPMENT HEAVILY SOILED WITH FOOD DEBRIS AND GREASE. CLEAN THE EXTERIOR OF ALL EQUIPMENT .2. CLEAN WAFFLE IRON.3. CLEAN STEAM TABLE.
Location: Cook line
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. CABINET BASES OF ALL COOKING EQUIPMENT HEAVILY SOILED WITH FOOD DEBRIS AND GREASE. CLEAN THE EXTERIOR OF ALL EQUIPMENT .2. CLEAN WAFFLE IRON.3. CLEAN STEAM TABLE.
Location: Cook line
Equipment: Steam table
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: MISSING LIGHT GUARDS IN DISH MACHINE AREA. REPLACE LIGHT GUARDS.
Location: Dish machine area
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. DIPPER WELL IS LEAKING ONTO FLOOR. REPAIR LEAK.2. FAUCET FOR PREP SINK IS MISSING HANDLES. REPLACE HANDLES.3. FAUCET FOR 3 BAY IS LEAKING. REPAIR LEAK.
Location: Wait staff area
Equipment: Dipper well
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. DIPPER WELL IS LEAKING ONTO FLOOR. REPAIR LEAK.2. FAUCET FOR PREP SINK IS MISSING HANDLES. REPLACE HANDLES.3. FAUCET FOR 3 BAY IS LEAKING. REPAIR LEAK.
Location: Cook line
Equipment: Prep 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. DIPPER WELL IS LEAKING ONTO FLOOR. REPAIR LEAK.2. FAUCET FOR PREP SINK IS MISSING HANDLES. REPLACE HANDLES.3. FAUCET FOR 3 BAY IS LEAKING. REPAIR LEAK.
Location: Dish machine area
Equipment: 3-bay
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: KNIVES STORED IN BETWEEN COOLERS AT COOK LINE. STORE UTENSILS ON A SANITARY SURFACE.
Location: Cook line
|
10/07/2014 | Routine |
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Cook line
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Dish machine area
Equipment: Hand sink
|
03/17/2014 | Routine |
| No violation noted during this evaluation. | 03/17/2014 | Non-Illness Complaint |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. ONE (1) LIVE ROACH FOUND BY HANDWASHING IN DISHMACHINE AREA2. GNATS FOUND IN DRY STORAGE
Location: Dish machine area
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. ONE (1) LIVE ROACH FOUND BY HANDWASHING IN DISHMACHINE AREA2. GNATS FOUND IN DRY STORAGE
Location: Dry storage
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: TOAST CITATION GIVEN ON NEXT OBSERVATION OF BARE HAND CONTACT
- 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: NO HANDWASHING IN BETWEEN GLOVE CHANGEMUST WASH HANDS AT HANDSINK WHEN NEW GLOVES ARE PUT ON
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HANDSINK SOILED WITH FOOD DEBRIS
Location: Cook line
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HANDSINK SOILED WITH FOOD DEBRIS
Location: Dish machine area
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: DUMPING LIQUIDS DOWN HANDSINK - DISCONTINUEOKAY TO DUMP LIQUIDS AT 3-BAY OR INTO A BUCKET TO BE DUMPED INTO MOP SINK
Location: Wait staff area
Equipment: Hand sink
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: DO NOT USE SANITIZER TOWELS TO WIPE OFF GLOVES - DISCARD GLOVES
Location: Cook line
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: STORE CLEAN DISHWARE AT LEAST 6 INCHES OR HIGHER
Location: Employee break room
- 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: GREASE / OIL / FOOD DEBRIS UNDER EQUIPMENT (UNUSED 1-BAY SINK, COOKLINE, ETC...)PROVIDING AN ACCCESSIBLE FOOD SOURCE FOR PESTS - KEEP CLEAN
Location: Dry storage
- 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: GREASE / OIL / FOOD DEBRIS UNDER EQUIPMENT (UNUSED 1-BAY SINK, COOKLINE, ETC...)PROVIDING AN ACCCESSIBLE FOOD SOURCE FOR PESTS - KEEP CLEAN
Location: Cook 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: GREASE / OIL / FOOD DEBRIS UNDER EQUIPMENT (UNUSED 1-BAY SINK, COOKLINE, ETC...)PROVIDING AN ACCCESSIBLE FOOD SOURCE FOR PESTS - KEEP CLEAN
Location: Dish machine area
- 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: GREASE / OIL / FOOD DEBRIS UNDER EQUIPMENT (UNUSED 1-BAY SINK, COOKLINE, ETC...)PROVIDING AN ACCCESSIBLE FOOD SOURCE FOR PESTS - KEEP CLEAN
Location: Three bay area
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: FAUCET IS LOOSE - RESEAL
Location: Emp restroom
Equipment: Hand sink
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AREA TO HELP REDUCE HARBORAGE FOR ROACHES/PESTS
Location: Employee break room
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: ALL HANDSINKS NOT STOCKED WITH PAPER TOWELS
Location: Cook line
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: ALL HANDSINKS NOT STOCKED WITH PAPER TOWELS
Location: Dish machine area
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: ALL HANDSINKS NOT STOCKED WITH PAPER TOWELS
Location: Wait staff area
Equipment: Hand sink
|
10/31/2013 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. ONE (1) LIVE ROACH FOUND BY HANDWASHING IN DISHMACHINE AREA2. GNATS FOUND IN DRY STORAGE
Location: Dish machine area
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. ONE (1) LIVE ROACH FOUND BY HANDWASHING IN DISHMACHINE AREA2. GNATS FOUND IN DRY STORAGE
Location: Dry storage
- 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: TOAST CITATION GIVEN ON NEXT OBSERVATION OF BARE HAND CONTACT
- 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: NO HANDWASHING IN BETWEEN GLOVE CHANGEMUST WASH HANDS AT HANDSINK WHEN NEW GLOVES ARE PUT ON
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HANDSINK SOILED WITH FOOD DEBRIS
Location: Cook line
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HANDSINK SOILED WITH FOOD DEBRIS
Location: Dish machine area
Equipment: Hand sink
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: DUMPING LIQUIDS DOWN HANDSINK - DISCONTINUEOKAY TO DUMP LIQUIDS AT 3-BAY OR INTO A BUCKET TO BE DUMPED INTO MOP SINK
Location: Wait staff area
Equipment: Hand sink
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: DO NOT USE SANITIZER TOWELS TO WIPE OFF GLOVES - DISCARD GLOVES
Location: Cook line
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: STORE CLEAN DISHWARE AT LEAST 6 INCHES OR HIGHER
Location: Employee break room
- 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: GREASE / OIL / FOOD DEBRIS UNDER EQUIPMENT (UNUSED 1-BAY SINK, COOKLINE, ETC...)PROVIDING AN ACCCESSIBLE FOOD SOURCE FOR PESTS - KEEP CLEAN
Location: Dry storage
- 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: GREASE / OIL / FOOD DEBRIS UNDER EQUIPMENT (UNUSED 1-BAY SINK, COOKLINE, ETC...)PROVIDING AN ACCCESSIBLE FOOD SOURCE FOR PESTS - KEEP CLEAN
Location: Cook line
- 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: GREASE / OIL / FOOD DEBRIS UNDER EQUIPMENT (UNUSED 1-BAY SINK, COOKLINE, ETC...)PROVIDING AN ACCCESSIBLE FOOD SOURCE FOR PESTS - KEEP CLEAN
Location: Dish machine area
- 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: GREASE / OIL / FOOD DEBRIS UNDER EQUIPMENT (UNUSED 1-BAY SINK, COOKLINE, ETC...)PROVIDING AN ACCCESSIBLE FOOD SOURCE FOR PESTS - KEEP CLEAN
Location: Three bay area
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: FAUCET IS LOOSE - RESEAL
Location: Emp restroom
Equipment: Hand sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AREA TO HELP REDUCE HARBORAGE FOR ROACHES/PESTS
Location: Employee break room
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: ALL HANDSINKS NOT STOCKED WITH PAPER TOWELS
Location: Cook line
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: ALL HANDSINKS NOT STOCKED WITH PAPER TOWELS
Location: Dish machine area
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: ALL HANDSINKS NOT STOCKED WITH PAPER TOWELS
Location: Wait staff area
Equipment: Hand sink
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10/24/2013 | 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. Chorizo, wheat pancakes removed2. Ice melted - replaced with new product and put new ice
Location: Cook line
Equipment: Cold top
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Two (2) live roaches seen in the kitchen
Location: Kitchen (back)
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 05/09/13:Observed waitstaff using handsink for dumping coffee and wetting sanitizer towelsOnly use for handwashing
Location: Wait staff area
Equipment: Hand sink
- Fixed equipment spacing/sealing (corrected on site)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 05/09/13:Caulked sink to the wall - Faucet needs to be sealed
Location: Emp restroom
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Wait staff area
Equipment: Hand sink
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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: 1. Chorizo, wheat pancakes removed2. Ice melted - replaced with new product and put new ice
Location: Cook line
Equipment: Cold top
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Two (2) live roaches seen in the kitchen
Location: Kitchen (back)
- Fixed equipment spacing/sealing (corrected on site)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Location: Emp restroom
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Wait staff area
Equipment: Hand sink
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05/02/2013 | 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. Chili, spaghetti sauce, macaroni, tomato salsa in temperature danger zone. Discarded.2. Sausage pattys and links are in the temperature danger zone. Moved to a cooler at 41 F
Location: Kitchen
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. Chili, spaghetti sauce, macaroni, tomato salsa in temperature danger zone. Discarded.2. Sausage pattys and links are in the temperature danger zone. Moved to a cooler at 41 F
Location: Kitchen
Equipment: Reach in cooler
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Pitcher inside waitstaff handsink. Use a different sink to fill / dump pitchers2. Dumping in cookline handsink . Use a different sink to dump water
Location: Wait staff area
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Pitcher inside waitstaff handsink. Use a different sink to fill / dump pitchers2. Dumping in cookline handsink . Use a different sink to dump water
Location: Cook line
Equipment: Hand sink
- 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.
Location: Kitchen
Equipment: Walk in freezer
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Butter scoop sitting in a container with water. Store scoop in butter or in a dry container. Dipper well next to prep top cooler with pin hole, not operating at the time.
Location: Wait staff area
Equipment: Prep Top Cooler
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01/16/2013 | 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. Chili, spaghetti sauce, macaroni, tomato salsa in temperature danger zone. Discarded.2. Sausage pattys and links are in the temperature danger zone. Moved to a cooler at 41 F
Location: Kitchen
Equipment: Cold top
- 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. Chili, spaghetti sauce, macaroni, tomato salsa in temperature danger zone. Discarded.2. Sausage pattys and links are in the temperature danger zone. Moved to a cooler at 41 F
Location: Kitchen
Equipment: Reach in cooler
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Pitcher inside waitstaff handsink. Use a different sink to fill / dump pitchers2. Dumping in cookline handsink . Use a different sink to dump water
Location: Wait staff area
Equipment: Hand sink
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Pitcher inside waitstaff handsink. Use a different sink to fill / dump pitchers2. Dumping in cookline handsink . Use a different sink to dump water
Location: Cook line
Equipment: Hand sink
- 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.
Location: Kitchen
Equipment: Walk in freezer
- 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: Butter scoop sitting in a container with water. Store scoop in butter or in a dry container. Dipper well next to prep top cooler with pin hole, not operating at the time.
Location: Wait staff area
Equipment: Prep Top Cooler
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01/09/2013 | Routine |
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Apples
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Water overflows and pump cannot keep up. Repair or do not use. Water damaged cabinets
Location: Kitchen
Equipment: Dipper well
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Utensils sitting in dipper well standing water x 2, store dry or store hot
Location: Kitchen
Equipment: Dipper well
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08/13/2012 | Recheck |
- Bare hand contact (critical)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Apples
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Water overflows and pump cannot keep up. Repair or do not use. Water damaged cabinets
Location: Kitchen
Equipment: Dipper well
- 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: Utensils sitting in dipper well standing water x 2, store dry or store hot
Location: Kitchen
Equipment: Dipper well
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08/06/2012 | Routine |
- Glove Use (Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Change gloves when handling raw foods (eggs).
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04/24/2012 | Routine |
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Foods that are ready to eat (onions, tomatoes, etc...) need to be date marked (stickers, black sharpie, etc...)
Location: Kitchen (back)
Equipment: Walk in cooler
- 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: Foods nesting in other foods. Use hard lids to stack foods.
Location: Cook line
Equipment: reach in freezer
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Cook line
Equipment: Flat grill
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Repair leak for waitstaff station dipperwell.2. Dipperwells not turned on x 3
Location: Cook line
Equipment: Dipper well
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Repair leak for waitstaff station dipperwell.2. Dipperwells not turned on x 3
Location: Wait staff area
Equipment: Dipper well
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01/27/2012 | Recheck |
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Foods that are ready to eat (onions, tomatoes, etc...) need to be date marked (stickers, black sharpie, etc...)
Location: Kitchen (back)
Equipment: Walk in cooler
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Foods nesting in other foods. Use hard lids to stack foods.
Location: Cook line
Equipment: reach in freezer
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Cook line
Equipment: Flat grill
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Repair leak for waitstaff station dipperwell.2. Dipperwells not turned on x 3
Location: Cook line
Equipment: Dipper well
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Repair leak for waitstaff station dipperwell.2. Dipperwells not turned on x 3
Location: Wait staff area
Equipment: Dipper well
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01/20/2012 | Routine |
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