- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. SOIL BUILD UP ON UPPER INTERIOR OF ICE MACHINE.CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Ice machine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. WATER SPRAYING FROM FAUCET AT BAR HAND SINK.REPAIR ACCORDINGLY.
Location: Bar
Equipment: Hand sink
|
10/29/2014 | Routine |
- Storage of Personal Items (corrected on site)
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: EMPLOYEE DRINK WAS STORED IN THE COLD WELL ON THE EXPO LINE
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE LIGHT NEAR EXPO LINE .
Location: Kitchen (front)
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: HOOD VENTS ARE SOILED. PLEASE REMOVE AN CLEAN.
Location: Cook line
- 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: SODA HOLSTER IS SOILED IN BAR AREA.
Location: Bar
Equipment: Soda gun & holster
|
04/14/2014 | Routine |
- 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: PLASTIC TUBING STORED IN HAND SINK. SINK DESIGNATED AS THE HAND SINK IS NOT BEING USE IN THE BAR. SINK MUST BE MAINTAINED AND FULLY STOCKED .
Location: Bar
Equipment: Hand sink
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: VENT FILTERS WERE SOILED. REMOVE THE VENT FILTER FROM THE HOOD AN CLEAN THEM.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: INSTALL PAPER TOWEL DISPENCER.
Location: Bar
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS AT BOTH HAND SINKS IN THE BAR AREA.
Location: Bar
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS AT BOTH HAND SINKS IN THE BAR AREA.
Location: Bar
Equipment: Hand sink
- Hand sink/trash can (corrected on site)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Location: Kitchen
Equipment: Hand sink
|
11/20/2013 | Routine |
- 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: PLEASE ENSURE PROPER HAND WASHING IS COMPLETED BEFORE REACHING FOR A NEW PAIR OF GLOVES .
- Glove use (Non-Critical) (corrected)
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: AFTER GLOVES ARE REMOVED, PLEASE WASH YOUR HAND BEFORE APPLYING A NEW PAIR OF GLOVE ON.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: ONGOING REPAIR
Location: Kitchen
|
07/30/2013 | Recheck |
- No hand washing (when) (corrected on site)
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: PLEASE ENSURE PROPER HAND WASHING IS COMPLETED BEFORE REACHING FOR A NEW PAIR OF GLOVES .
- Glove use (Non-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: AFTER GLOVES ARE REMOVED, PLEASE WASH YOUR HAND BEFORE APPLYING A NEW PAIR OF GLOVE ON.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Location: Kitchen
|
07/23/2013 | Routine |
| No violation noted during this evaluation. | 03/19/2013 | Routine |
- 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: OBSERVED MIDDLE SIZED GERMAN ROACH CRAWLING ON THE WALL. ONGOING PEST SERVICE
Location: Employee break room
|
11/27/2012 | 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: OBSERVED MIDDLE SIZED GERMAN ROACH CRAWLING ON THE WALL.
Location: Employee break room
|
11/19/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: CHEESE AND OTHER POTENTIALLY HAZARDOUS FOOD WERE NOT AT 41 DEGREES
Location: Cook line
Equipment: Cold top
- 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: OBSERVED EMPLOYEE TEAR APART MINT LEAVES WITH THEIR BARE HANDTO MIX IN WITH A DRINK. USE GLOVES TONG ETC
- Glove Use (Critical) (corrected)
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: 1. MANAGER PREPARING PERSONAL LUNCH PUT GLOVES ON BEFORE WASHING HIS HANDS. HAND WASHING IS REQUIRED BEFORE APPLYING GLOVES ON.2. EMPLOYEE IN THE BAR GRABBED A NEW PAIR OF GLOVE BEFORE WASHING THEIR HANDS.
- 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: MULTIPLE EMPLOYEE IN DIFFERENT WORK STATIONS ARE NOT WASHING THEIR HANDS WHEN CONTAMINATED. HAND WASHING IS REQUIRED BEFORE APPLYING GLOVES ON.
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: DELI MEAT. DISCARD
Location: Walk-in cooler
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. CLIP BOARD STORED ON IN USE CUTTING BOARD. COS2. EMPLOYEE CUP STORED ON IN USE CUTTING BOARD. COS3. EMPLOYEE PUT RAW HAMBURGER PATTIES ON THE CUTTING USED TO CUT PRODUCE. COSDISCONTINUE THESE PRACTICES.
Location: Cook line
Equipment: Make table cooler
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. CLIP BOARD STORED ON IN USE CUTTING BOARD. COS2. EMPLOYEE CUP STORED ON IN USE CUTTING BOARD. COS3. EMPLOYEE PUT RAW HAMBURGER PATTIES ON THE CUTTING USED TO CUT PRODUCE. COSDISCONTINUE THESE PRACTICES.
Location: Cook line
Equipment: Make table cooler
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. CLIP BOARD STORED ON IN USE CUTTING BOARD. COS2. EMPLOYEE CUP STORED ON IN USE CUTTING BOARD. COS3. EMPLOYEE PUT RAW HAMBURGER PATTIES ON THE CUTTING USED TO CUT PRODUCE. COSDISCONTINUE THESE PRACTICES.
Location: Cook line
Equipment: Make table cooler
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 1. CART BLOCKING HAND SINK.2. PLASTIC CONTAINER WITH LID IS STORED ON THE HAND SINK BLOCKING ACCESS.
Location: Cook line
Equipment: Rolling cart
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 1. CART BLOCKING HAND SINK.2. PLASTIC CONTAINER WITH LID IS STORED ON THE HAND SINK BLOCKING ACCESS.
Location: Bar
Equipment: Hand sink
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: HAIR RESTRAINT IS REQUIRED WHEN HANDLING FOOD.
- 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: EMPLOYEE DRINK STORED ON IN USE CUTTING BOARD.
Location: Cook line
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET WIPE CLOTHS WERE STORE THROUGHT OUT THE KITCHEN AREA. STORE WIPE CLOTHS IN SANITIZER.
Location: Kitchen
|
07/31/2012 | 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: CHEESE AND OTHER POTENTIALLY HAZARDOUS FOOD WERE NOT AT 41 DEGREES
Location: Cook line
Equipment: Cold top
- 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: OBSERVED EMPLOYEE TEAR APART MINT LEAVES WITH THEIR BARE HANDTO MIX IN WITH A DRINK. USE GLOVES TONG ETC
- 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: 1. MANAGER PREPARING PERSONAL LUNCH PUT GLOVES ON BEFORE WASHING HIS HANDS. HAND WASHING IS REQUIRED BEFORE APPLYING GLOVES ON.2. EMPLOYEE IN THE BAR GRABBED A NEW PAIR OF GLOVE BEFORE WASHING THEIR HANDS.
- No hand washing (when) (corrected on site)
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: MULTIPLE EMPLOYEE IN DIFFERENT WORK STATIONS ARE NOT WASHING THEIR HANDS WHEN CONTAMINATED. HAND WASHING IS REQUIRED BEFORE APPLYING GLOVES ON.
- Discarding datemarking (corrected on site)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: DELI MEAT. DISCARD
Location: Walk-in cooler
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. CLIP BOARD STORED ON IN USE CUTTING BOARD. COS2. EMPLOYEE CUP STORED ON IN USE CUTTING BOARD. COS3. EMPLOYEE PUT RAW HAMBURGER PATTIES ON THE CUTTING USED TO CUT PRODUCE. COSDISCONTINUE THESE PRACTICES.
Location: Cook line
Equipment: Make table cooler
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. CLIP BOARD STORED ON IN USE CUTTING BOARD. COS2. EMPLOYEE CUP STORED ON IN USE CUTTING BOARD. COS3. EMPLOYEE PUT RAW HAMBURGER PATTIES ON THE CUTTING USED TO CUT PRODUCE. COSDISCONTINUE THESE PRACTICES.
Location: Cook line
Equipment: Make table cooler
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. CLIP BOARD STORED ON IN USE CUTTING BOARD. COS2. EMPLOYEE CUP STORED ON IN USE CUTTING BOARD. COS3. EMPLOYEE PUT RAW HAMBURGER PATTIES ON THE CUTTING USED TO CUT PRODUCE. COSDISCONTINUE THESE PRACTICES.
Location: Cook line
Equipment: Make table cooler
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 1. CART BLOCKING HAND SINK.2. PLASTIC CONTAINER WITH LID IS STORED ON THE HAND SINK BLOCKING ACCESS.
Location: Cook line
Equipment: Rolling cart
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 1. CART BLOCKING HAND SINK.2. PLASTIC CONTAINER WITH LID IS STORED ON THE HAND SINK BLOCKING ACCESS.
Location: Bar
Equipment: Hand sink
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: HAIR RESTRAINT IS REQUIRED WHEN HANDLING FOOD.
- Storage of Personal Items (corrected on site)
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: EMPLOYEE DRINK STORED ON IN USE CUTTING BOARD.
Location: Cook line
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET WIPE CLOTHS WERE STORE THROUGHT OUT THE KITCHEN AREA. STORE WIPE CLOTHS IN SANITIZER.
Location: Kitchen
|
07/24/2012 | Routine |
- Glove Use (Critical) (corrected)
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: Cross contamination. Used blue glove for raw meat and clear for ready to eat foods
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Remove moldly seal and recaulk.
Location: Dish machine area
|
04/06/2012 | Recheck |
- 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: Cross contamination. Used blue glove for raw meat and clear for ready to eat foods
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Remove moldly seal and recaulk.
Location: Dish machine area
|
03/29/2012 | Routine |
- 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: Food stored on the floor .
Location: Kitchen
Equipment: Walk in cooler
- Plumbing system/ repair (Non-Critical) (corrected on site)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Dump sink facet was leaking. Please have repaired. COS
Location: Dish machine area
Equipment: Dump sink
- 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: Tong stored on the reach in cooler door handle Cos
Location: Cook line
Equipment: Reach in cooler
|
12/12/2011 | Routine |
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