- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CUTTING BOARD REQUIRES RESURFACING - COS- OWNER PURCHASED A NEW BOARD AS A REPLACEMENT.
Equipment: Prep Top Cooler
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09/14/2014 | Routine |
| No violation noted during this evaluation. | 05/29/2014 | Routine |
| No violation noted during this evaluation. | 11/22/2013 | Routine |
| No violation noted during this evaluation. | 05/31/2013 | Routine |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.Open can of cheese sauce labeled "contains milk, refrigerate after opening" on preparation table under no temperature control. Place in cooler.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
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04/27/2013 | Routine |
- Water system/capacity (corrected)
Water system not sufficient capacity for retail food establishment.
Correction: The water source and system shall be of sufficient capacity to meet the water demands of the retail food establishment.
Comments: THE WATER SYSTEM WAS NOT WORKING SO THERE WAS NO RUNNING WATER TO THE HAND SINK OR UTENSIL SINK. THE OWNER STATED THAT THE SYSTEM WAS WORKING EARLIER TODAY.DISCONTINUE OPERATION UNTIL THERE IS RUNNING HOT & COLD WATER TO THE HAND SINK.REPAIR SYSTEM TO PROVIDE RUNNING HOT AND COLD WATER TO BOTH SINKS.
Location: Kitchen
Equipment: Hand sink
- Water system/capacity (corrected)
Water system not sufficient capacity for retail food establishment.
Correction: The water source and system shall be of sufficient capacity to meet the water demands of the retail food establishment.
Comments: THE WATER SYSTEM WAS NOT WORKING SO THERE WAS NO RUNNING WATER TO THE HAND SINK OR UTENSIL SINK. THE OWNER STATED THAT THE SYSTEM WAS WORKING EARLIER TODAY.DISCONTINUE OPERATION UNTIL THERE IS RUNNING HOT & COLD WATER TO THE HAND SINK.REPAIR SYSTEM TO PROVIDE RUNNING HOT AND COLD WATER TO BOTH SINKS.
Location: Kitchen
Equipment: 3-bay
- Hot water/capacity (corrected)
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: PROVIDE HOT WATER TO ALL SINKS.
Location: Kitchen
Equipment: Hand sink
- Hot water/capacity (corrected)
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: PROVIDE HOT WATER TO ALL SINKS.
Location: Kitchen
Equipment: 3-bay
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03/22/2013 | Recheck |
- Water system/capacity
Water system not sufficient capacity for retail food establishment.
Correction: The water source and system shall be of sufficient capacity to meet the water demands of the retail food establishment.
Comments: THE WATER SYSTEM WAS NOT WORKING SO THERE WAS NO RUNNING WATER TO THE HAND SINK OR UTENSIL SINK. THE OWNER STATED THAT THE SYSTEM WAS WORKING EARLIER TODAY.DISCONTINUE OPERATION UNTIL THERE IS RUNNING HOT & COLD WATER TO THE HAND SINK.REPAIR SYSTEM TO PROVIDE RUNNING HOT AND COLD WATER TO BOTH SINKS.
Location: Kitchen
Equipment: Hand sink
- Water system/capacity
Water system not sufficient capacity for retail food establishment.
Correction: The water source and system shall be of sufficient capacity to meet the water demands of the retail food establishment.
Comments: THE WATER SYSTEM WAS NOT WORKING SO THERE WAS NO RUNNING WATER TO THE HAND SINK OR UTENSIL SINK. THE OWNER STATED THAT THE SYSTEM WAS WORKING EARLIER TODAY.DISCONTINUE OPERATION UNTIL THERE IS RUNNING HOT & COLD WATER TO THE HAND SINK.REPAIR SYSTEM TO PROVIDE RUNNING HOT AND COLD WATER TO BOTH SINKS.
Location: Kitchen
Equipment: 3-bay
- Hot water/capacity
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: PROVIDE HOT WATER TO ALL SINKS.
Location: Kitchen
Equipment: Hand sink
- Hot water/capacity
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: PROVIDE HOT WATER TO ALL SINKS.
Location: Kitchen
Equipment: 3-bay
|
03/15/2013 | Routine |
| No violation noted during this evaluation. | 11/30/2012 | Routine |
| No violation noted during this evaluation. | 10/20/2012 | Routine |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE INTERIOR AND EXTERIOR SURFACES OF MINI-COOLER.
Equipment: Mini-fridge
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Equipment: Hand sink
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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.
Equipment: Mini-fridge
- Warewashing sink(s) not cleaned
Warewashing sink not cleaned and sanitized before use or between task changes.
Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
Equipment: 3-bay
|
09/15/2012 | Routine |
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Prep surfaces are soiled.
Location: Kitchen
|
08/25/2012 | Routine |
| No violation noted during this evaluation. | 08/17/2012 | Routine |
| No violation noted during this evaluation. | 08/17/2012 | Routine |
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal hand sink back to sink.
|
07/27/2012 | Routine |
| No violation noted during this evaluation. | 07/14/2012 | Routine |
| No violation noted during this evaluation. | 06/15/2012 | 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: The small refrigerators were 46F. They were turned down to less the 41F.
Location: Kitchen
|
06/02/2012 | Routine |
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing. Utensil stored in hand sink...
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Corrected during inspection
Location: Prep area
Equipment: Hand sink
|
05/26/2012 | Routine |
| No violation noted during this evaluation. | 05/12/2012 | Routine |
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Oven soiled. Please clean.
|
05/04/2012 | 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: cheese - last batch almost gone.
|
02/04/2012 | Routine |
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN PREP TABLES/COUNTERS PRIOR TO REUSE
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
|
02/03/2012 | Super Bowl Routine |
| No violation noted during this evaluation. | 02/02/2012 | 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: Cheese sauce placed on counter.
- 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: Chemical on counter.
Location: Prep area
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
|
01/27/2012 | Routine |
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
|
01/06/2012 | Routine |
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