- 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: SLICED CHEESE IN DRAWER COOLER MEASURED AT 57 DEGREES (UNDER GRILL). SERVICE COOLER TO HOLD ALL FOODS AT 41 DEGREES F OR BELOW. CHEESE DISCARDED BY COOK AND NO OTHER FOOD PRODUCTS IN THIS COOLER. CORRECTED ON SITE.
Location: Cook line
Equipment: Reach in cooler
- 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 CUP OF COFEE AT COOK LINE AND DISH MACHINE AREA. EMPLOYEE SHOULD DRINK FROM A CUP WITH A LID AND A STRAW OR TAKE BREAKS IN DESIGNATED AREAS ONLY.
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 CUP OF COFEE AT COOK LINE AND DISH MACHINE AREA. EMPLOYEE SHOULD DRINK FROM A CUP WITH A LID AND A STRAW OR TAKE BREAKS IN DESIGNATED AREAS ONLY.
Location: Dish machine area
- 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: CONTAINERS OF SHREDED CHEESE, CUT VEGETABLES ETC. IN WALK IN WITH NO DATE MARKS.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.
Location: Walk-in cooler
- 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: UTENSILS IN DIPPER WELL WITH NO RUNNING WATER AT COOK LINE. MAKE SURE WATER IS RUNNING WHEN USING DIPPER WELL.
Location: Cook line
Equipment: Dipper well
- Glove use (Non-Critical)
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: COOKS USING GLOVES THAT ARE SEVERAL SIZES TO LARGE AND GLOVES ARE NOT EFFECTIVE. USE A CORRECT SIZE GLOVE.
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: OLD UNUSED ICE BIN IN BACK ROOM. REPAIR OR REMOVE.
Location: Back room
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: UNLABELED BULK CONTAINERS IN DRY STORAGE AREA.Working containers holding food items shall be labeled with the common name of the food item.
Location: Dry storage
- Dumpster drain plugs (corrected)
Drain plugs for waste handling units not in place.
Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
Comments: DUMPSTER MISSING DRAIN PLUG. PLEASE HAVE TRASH SERVICE PROVIDER INSTALL DRAIN PLUG 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: 1. TRASH CAN IN DISH MACHINE AREA SOILED. PLEASE CLEAN.2. GREASE BIN HAS HEAVY GREASE ACCUMULATION ON TOP OF BIN AND ON DUMPSTER PAD. CLEAN AREA
Location: Dish machine 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: 1. TRASH CAN IN DISH MACHINE AREA SOILED. PLEASE CLEAN.2. GREASE BIN HAS HEAVY GREASE ACCUMULATION ON TOP OF BIN AND ON DUMPSTER PAD. CLEAN AREA
Location: Dumpster area
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: EXHAUST VENTS SOILED IN DISH MACHINE AREA. CLEAN VENT.
Location: Dish machine area
- Perimeter walls and/or roof (corrected)
No protective barriers on exterior walls and/or roof.
Correction: Perimeter walls and roof shall effectively protect the establishment from the weather and entry of insects and rodents.
Comments: GAPS AT GABLES ON ROOF ARE ALLOWING SPARROWS TO ENTER BUILDING. SPARROWS WITNESSED ENTERING ROOF. SEAL ROOF TO PREVENT PEST ENTRY.
Location: -
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: METAL FLOOR DAMAGED IN WALK IN FREEZER. REPAIR/REPLACE FLOOR.
Location: Walk-in freezer
- 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. THERMOMETER MISSING FROM PREP TOP COOLER. PROVIDE THERMOMETERS FOR ALL COOLERS.2. THERMOMETER MISSING FROM DELFIELD COOLER. PROVIDE THERMOMETERS FOR ALL COOLERS.3. THERMOMETER MISSING FROM ICE CREAM FREEZER. PROVIDE THERMOMETERS FOR ALL FREEZERS.4. THERMOMETER MISSING FROM COLD TOP. PROVIDE THERMOMETER FOR ALL COOLERS.
Location: Cook line
Equipment: Prep Top Cooler
- 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. THERMOMETER MISSING FROM PREP TOP COOLER. PROVIDE THERMOMETERS FOR ALL COOLERS.2. THERMOMETER MISSING FROM DELFIELD COOLER. PROVIDE THERMOMETERS FOR ALL COOLERS.3. THERMOMETER MISSING FROM ICE CREAM FREEZER. PROVIDE THERMOMETERS FOR ALL FREEZERS.4. THERMOMETER MISSING FROM COLD TOP. PROVIDE THERMOMETER FOR ALL COOLERS.
Location: Wait staff area
Equipment: Delfield cooler
- 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. THERMOMETER MISSING FROM PREP TOP COOLER. PROVIDE THERMOMETERS FOR ALL COOLERS.2. THERMOMETER MISSING FROM DELFIELD COOLER. PROVIDE THERMOMETERS FOR ALL COOLERS.3. THERMOMETER MISSING FROM ICE CREAM FREEZER. PROVIDE THERMOMETERS FOR ALL FREEZERS.4. THERMOMETER MISSING FROM COLD TOP. PROVIDE THERMOMETER FOR ALL COOLERS.
Location: Wait staff area
Equipment: Ice cream freezer
- 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. THERMOMETER MISSING FROM PREP TOP COOLER. PROVIDE THERMOMETERS FOR ALL COOLERS.2. THERMOMETER MISSING FROM DELFIELD COOLER. PROVIDE THERMOMETERS FOR ALL COOLERS.3. THERMOMETER MISSING FROM ICE CREAM FREEZER. PROVIDE THERMOMETERS FOR ALL FREEZERS.4. THERMOMETER MISSING FROM COLD TOP. PROVIDE THERMOMETER FOR ALL COOLERS.
Location: Wait staff area
Equipment: Cold top
- 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.FOOD BOXES ON FLOOR IN WALK IN. STORE ALL FOOD AT LEAST 6 INCHES OFF OF THE FLOOR.2. OPEN UNCOVERED TRAY OF SPICE OR SUGAR UNCOVERED IN DRY STORAGE AREA. KEEP FOODS COVERED TO PROTECT FROM CONTAMINATION.
Location: 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: 1.FOOD BOXES ON FLOOR IN WALK IN. STORE ALL FOOD AT LEAST 6 INCHES OFF OF THE FLOOR.2. OPEN UNCOVERED TRAY OF SPICE OR SUGAR UNCOVERED IN DRY STORAGE AREA. KEEP FOODS COVERED TO PROTECT FROM CONTAMINATION.
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1.DRAIN FULL OF DEBRIS IN DRY STORAGE AREA. CLEAN.2. DIPPER WELL FOR ICE CREAM IS HEAVILY SOILED. CLEAN DIPPER WELL. MANAGER STATES DIPPER WELL NO LONGER USED. CLEAN OR REMOVE.
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1.DRAIN FULL OF DEBRIS IN DRY STORAGE AREA. CLEAN.2. DIPPER WELL FOR ICE CREAM IS HEAVILY SOILED. CLEAN DIPPER WELL. MANAGER STATES DIPPER WELL NO LONGER USED. CLEAN OR REMOVE.
Location: Wait staff area
Equipment: Dipper well
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: MICROWAVE OVEN SOILED. CLEAN AND SANITIZE.
Location: Cook line
Equipment: Microwave oven
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. NO SOAP AT HAND SINK AT COOK LINE. PROVIDE SOAP AT ALL TIMES. SOAP REPLACED CORRECTED ON SITE.2. NO SOAP AT HAND SINK IN EMPLOYEE RESTROOM. MANAGER STATES EMPLOYEE RESTROOM IS NO LONGER IN USE.
Location: Cook line
Equipment: Hand sink
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. NO SOAP AT HAND SINK AT COOK LINE. PROVIDE SOAP AT ALL TIMES. SOAP REPLACED CORRECTED ON SITE.2. NO SOAP AT HAND SINK IN EMPLOYEE RESTROOM. MANAGER STATES EMPLOYEE RESTROOM IS NO LONGER IN USE.
Location: Emp restroom
Equipment: Hand 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. DRAIN CLOGGED AT COOK LINE HAND SINK. CLEAN DRAIN.2. FAUCET FOR MOP SINK IS LEAKING. REPAIR LEAK.3. 3 BAY FAUCET IS LEAKING AND DRAIN IS LEAKING. REPAIR LEAKS,
Location: Cook line
Equipment: Hand 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. DRAIN CLOGGED AT COOK LINE HAND SINK. CLEAN DRAIN.2. FAUCET FOR MOP SINK IS LEAKING. REPAIR LEAK.3. 3 BAY FAUCET IS LEAKING AND DRAIN IS LEAKING. REPAIR LEAKS,
Location: Back room
Equipment: Mop 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. DRAIN CLOGGED AT COOK LINE HAND SINK. CLEAN DRAIN.2. FAUCET FOR MOP SINK IS LEAKING. REPAIR LEAK.3. 3 BAY FAUCET IS LEAKING AND DRAIN IS LEAKING. REPAIR LEAKS,
Location: Dish machine area
Equipment: 3-bay
- Single Service Storage (corrected)
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: UNWRAPPED SINGLE SERVICE PLATES STORED RIGHT SIDE UP. INVERT PLATES TO PREVENT CONTAMINATION.
Location: Back room
Equipment: Wire shelving
|
07/24/2014 | 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: SLICED CHEESE IN DRAWER COOLER MEASURED AT 57 DEGREES (UNDER GRILL). SERVICE COOLER TO HOLD ALL FOODS AT 41 DEGREES F OR BELOW. CHEESE DISCARDED BY COOK AND NO OTHER FOOD PRODUCTS IN THIS COOLER. CORRECTED ON SITE.
Location: Cook line
Equipment: Reach in cooler
- Eating, drinking, smoking
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 CUP OF COFEE AT COOK LINE AND DISH MACHINE AREA. EMPLOYEE SHOULD DRINK FROM A CUP WITH A LID AND A STRAW OR TAKE BREAKS IN DESIGNATED AREAS ONLY.
Location: Cook line
- Eating, drinking, smoking
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 CUP OF COFEE AT COOK LINE AND DISH MACHINE AREA. EMPLOYEE SHOULD DRINK FROM A CUP WITH A LID AND A STRAW OR TAKE BREAKS IN DESIGNATED AREAS ONLY.
Location: Dish machine area
- 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: CONTAINERS OF SHREDED CHEESE, CUT VEGETABLES ETC. IN WALK IN WITH NO DATE MARKS.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.
Location: Walk-in cooler
- 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: UTENSILS IN DIPPER WELL WITH NO RUNNING WATER AT COOK LINE. MAKE SURE WATER IS RUNNING WHEN USING DIPPER WELL.
Location: Cook line
Equipment: Dipper well
- Glove use (Non-Critical)
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: COOKS USING GLOVES THAT ARE SEVERAL SIZES TO LARGE AND GLOVES ARE NOT EFFECTIVE. USE A CORRECT SIZE GLOVE.
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: OLD UNUSED ICE BIN IN BACK ROOM. REPAIR OR REMOVE.
Location: Back room
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: UNLABELED BULK CONTAINERS IN DRY STORAGE AREA.Working containers holding food items shall be labeled with the common name of the food item.
Location: Dry storage
- Dumpster drain plugs
Drain plugs for waste handling units not in place.
Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
Comments: DUMPSTER MISSING DRAIN PLUG. PLEASE HAVE TRASH SERVICE PROVIDER INSTALL DRAIN PLUG 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: 1. TRASH CAN IN DISH MACHINE AREA SOILED. PLEASE CLEAN.2. GREASE BIN HAS HEAVY GREASE ACCUMULATION ON TOP OF BIN AND ON DUMPSTER PAD. CLEAN AREA
Location: Dish machine 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: 1. TRASH CAN IN DISH MACHINE AREA SOILED. PLEASE CLEAN.2. GREASE BIN HAS HEAVY GREASE ACCUMULATION ON TOP OF BIN AND ON DUMPSTER PAD. CLEAN AREA
Location: Dumpster area
- 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: EXHAUST VENTS SOILED IN DISH MACHINE AREA. CLEAN VENT.
Location: Dish machine area
- Perimeter walls and/or roof
No protective barriers on exterior walls and/or roof.
Correction: Perimeter walls and roof shall effectively protect the establishment from the weather and entry of insects and rodents.
Comments: GAPS AT GABLES ON ROOF ARE ALLOWING SPARROWS TO ENTER BUILDING. SPARROWS WITNESSED ENTERING ROOF. SEAL ROOF TO PREVENT PEST ENTRY.
Location: -
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: METAL FLOOR DAMAGED IN WALK IN FREEZER. REPAIR/REPLACE FLOOR.
Location: Walk-in freezer
- 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 MISSING FROM PREP TOP COOLER. PROVIDE THERMOMETERS FOR ALL COOLERS.2. THERMOMETER MISSING FROM DELFIELD COOLER. PROVIDE THERMOMETERS FOR ALL COOLERS.3. THERMOMETER MISSING FROM ICE CREAM FREEZER. PROVIDE THERMOMETERS FOR ALL FREEZERS.4. THERMOMETER MISSING FROM COLD TOP. PROVIDE THERMOMETER FOR ALL COOLERS.
Location: Cook line
Equipment: Prep Top Cooler
- 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 MISSING FROM PREP TOP COOLER. PROVIDE THERMOMETERS FOR ALL COOLERS.2. THERMOMETER MISSING FROM DELFIELD COOLER. PROVIDE THERMOMETERS FOR ALL COOLERS.3. THERMOMETER MISSING FROM ICE CREAM FREEZER. PROVIDE THERMOMETERS FOR ALL FREEZERS.4. THERMOMETER MISSING FROM COLD TOP. PROVIDE THERMOMETER FOR ALL COOLERS.
Location: Wait staff area
Equipment: Delfield cooler
- 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 MISSING FROM PREP TOP COOLER. PROVIDE THERMOMETERS FOR ALL COOLERS.2. THERMOMETER MISSING FROM DELFIELD COOLER. PROVIDE THERMOMETERS FOR ALL COOLERS.3. THERMOMETER MISSING FROM ICE CREAM FREEZER. PROVIDE THERMOMETERS FOR ALL FREEZERS.4. THERMOMETER MISSING FROM COLD TOP. PROVIDE THERMOMETER FOR ALL COOLERS.
Location: Wait staff area
Equipment: Ice cream freezer
- 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 MISSING FROM PREP TOP COOLER. PROVIDE THERMOMETERS FOR ALL COOLERS.2. THERMOMETER MISSING FROM DELFIELD COOLER. PROVIDE THERMOMETERS FOR ALL COOLERS.3. THERMOMETER MISSING FROM ICE CREAM FREEZER. PROVIDE THERMOMETERS FOR ALL FREEZERS.4. THERMOMETER MISSING FROM COLD TOP. PROVIDE THERMOMETER FOR ALL COOLERS.
Location: Wait staff area
Equipment: Cold top
- 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.FOOD BOXES ON FLOOR IN WALK IN. STORE ALL FOOD AT LEAST 6 INCHES OFF OF THE FLOOR.2. OPEN UNCOVERED TRAY OF SPICE OR SUGAR UNCOVERED IN DRY STORAGE AREA. KEEP FOODS COVERED TO PROTECT FROM CONTAMINATION.
Location: Walk-in cooler
- 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.FOOD BOXES ON FLOOR IN WALK IN. STORE ALL FOOD AT LEAST 6 INCHES OFF OF THE FLOOR.2. OPEN UNCOVERED TRAY OF SPICE OR SUGAR UNCOVERED IN DRY STORAGE AREA. KEEP FOODS COVERED TO PROTECT FROM CONTAMINATION.
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1.DRAIN FULL OF DEBRIS IN DRY STORAGE AREA. CLEAN.2. DIPPER WELL FOR ICE CREAM IS HEAVILY SOILED. CLEAN DIPPER WELL. MANAGER STATES DIPPER WELL NO LONGER USED. CLEAN OR REMOVE.
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1.DRAIN FULL OF DEBRIS IN DRY STORAGE AREA. CLEAN.2. DIPPER WELL FOR ICE CREAM IS HEAVILY SOILED. CLEAN DIPPER WELL. MANAGER STATES DIPPER WELL NO LONGER USED. CLEAN OR REMOVE.
Location: Wait staff area
Equipment: Dipper well
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: MICROWAVE OVEN SOILED. CLEAN AND SANITIZE.
Location: Cook line
Equipment: Microwave oven
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. NO SOAP AT HAND SINK AT COOK LINE. PROVIDE SOAP AT ALL TIMES. SOAP REPLACED CORRECTED ON SITE.2. NO SOAP AT HAND SINK IN EMPLOYEE RESTROOM. MANAGER STATES EMPLOYEE RESTROOM IS NO LONGER IN USE.
Location: Cook line
Equipment: Hand sink
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. NO SOAP AT HAND SINK AT COOK LINE. PROVIDE SOAP AT ALL TIMES. SOAP REPLACED CORRECTED ON SITE.2. NO SOAP AT HAND SINK IN EMPLOYEE RESTROOM. MANAGER STATES EMPLOYEE RESTROOM IS NO LONGER IN USE.
Location: Emp restroom
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. DRAIN CLOGGED AT COOK LINE HAND SINK. CLEAN DRAIN.2. FAUCET FOR MOP SINK IS LEAKING. REPAIR LEAK.3. 3 BAY FAUCET IS LEAKING AND DRAIN IS LEAKING. REPAIR LEAKS,
Location: Cook line
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. DRAIN CLOGGED AT COOK LINE HAND SINK. CLEAN DRAIN.2. FAUCET FOR MOP SINK IS LEAKING. REPAIR LEAK.3. 3 BAY FAUCET IS LEAKING AND DRAIN IS LEAKING. REPAIR LEAKS,
Location: Back room
Equipment: Mop 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. DRAIN CLOGGED AT COOK LINE HAND SINK. CLEAN DRAIN.2. FAUCET FOR MOP SINK IS LEAKING. REPAIR LEAK.3. 3 BAY FAUCET IS LEAKING AND DRAIN IS LEAKING. REPAIR LEAKS,
Location: Dish machine area
Equipment: 3-bay
- Single Service Storage
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: UNWRAPPED SINGLE SERVICE PLATES STORED RIGHT SIDE UP. INVERT PLATES TO PREVENT CONTAMINATION.
Location: Back room
Equipment: Wire shelving
|
07/17/2014 | Routine |
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. PROVIDE PAPER TOWELS AT COOK LINE HAND SINK.
Location: Cook line
Equipment: Hand sink
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. PROVIDE LIGHT SHIELDS FOR LIGHTS IN DISH MACHINE AREA.
Location: Dish machine area
|
01/14/2014 | Routine |
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: 1. SAUSAGE IN STEAM TABLE ON COOK LINE MEASURED 131 DEGREES F. UTILIZING TIME VERSUS TEMPERATURE FOR SAFETY. HOLDS SAUSAGE FOR TWO HOURS. UTILIZES TIMER TO MONITOR DISCARD TIME.TIMER NOT BEING UTILIZED AT TIME OF INSPECTION. MUST BE ABLE TO KEEP TRACK OF DISCARD TIME IN AN APPROVED MANNER (EX. TIMER, LOG SHEET, ETC.) IF THIS IS NOT REGULARLY DONE THEN MUST GO BACK TO HOLDING HOT FOODS AT 135 DEGREES F OR ABOVE.
Location: Cook line
Equipment: Steam table
- 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. LIQUID BUILD UP ON FLOOR OF DRY STORAGE AREA NEAR SODA BOXES DUE TO LEAK FROM SODA BOX TUBING THAT HAS BEEN REPAIRED EARLIER TODAY.PLEASE REMOVE LIQUID BUILD UP AND CLEAN AND SANITIZE FLOOR.
Location: Kitchen
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. RESEAL/RECAULK HAND SINK IN DISH MACHINE AREA AND ON COOK LINE TO THE WALL. CURRENT CAULKING IS COMING OFF AND HEAVILY MOLDED.
Location: Dish machine area
Equipment: Hand sink
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. RESEAL/RECAULK HAND SINK IN DISH MACHINE AREA AND ON COOK LINE TO THE WALL. CURRENT CAULKING IS COMING OFF AND HEAVILY MOLDED.
Location: Cook line
Equipment: Hand sink
|
06/25/2013 | Recheck |
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: 1. SAUSAGE IN STEAM TABLE ON COOK LINE MEASURED 131 DEGREES F. UTILIZING TIME VERSUS TEMPERATURE FOR SAFETY. HOLDS SAUSAGE FOR TWO HOURS. UTILIZES TIMER TO MONITOR DISCARD TIME.TIMER NOT BEING UTILIZED AT TIME OF INSPECTION. MUST BE ABLE TO KEEP TRACK OF DISCARD TIME IN AN APPROVED MANNER (EX. TIMER, LOG SHEET, ETC.) IF THIS IS NOT REGULARLY DONE THEN MUST GO BACK TO HOLDING HOT FOODS AT 135 DEGREES F OR ABOVE.
Location: Cook line
Equipment: Steam table
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. KNIFE SOILED WITH FOOD DEBRIS STORED ON KNIFE RACK IN COOK LINE AREA.ENSURE ALL UTENSILS ARE THOROUGHLY CLEANED AND SANITIZED BEFORE STORING AS CLEAN. DO NOT PUT SOILED KNIVES ON CLEAN KNIFE RACK TO PREVENT CONTAMINATION OF OTHER KNIVES.THOROUGHLY CLEAN AND SANITIZE KNIFE AND KNIFE RACK.2. LIQUID POOLED AT BOTTOM OF REACH IN COOLER HOLDING CONTAINERS OF LETTUCE/SALAD MIX IN WAITSTAFF AREA.3. LIQUID POOLING ON BOTTOM OF REACH IN COOLER ACROSS FROM COOK LINE AND CLOSEST TO HAND SINK THAT HOLDS CONTAINERS OF BATTER.PLEASE LOCATE SOURCE OF LEAKING AND REPAIR ACCORDINGLY. REMOVE LIQUID AND THOROUGHLY CLEAN AND SANITIZE.
Location: Cook line
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. KNIFE SOILED WITH FOOD DEBRIS STORED ON KNIFE RACK IN COOK LINE AREA.ENSURE ALL UTENSILS ARE THOROUGHLY CLEANED AND SANITIZED BEFORE STORING AS CLEAN. DO NOT PUT SOILED KNIVES ON CLEAN KNIFE RACK TO PREVENT CONTAMINATION OF OTHER KNIVES.THOROUGHLY CLEAN AND SANITIZE KNIFE AND KNIFE RACK.2. LIQUID POOLED AT BOTTOM OF REACH IN COOLER HOLDING CONTAINERS OF LETTUCE/SALAD MIX IN WAITSTAFF AREA.3. LIQUID POOLING ON BOTTOM OF REACH IN COOLER ACROSS FROM COOK LINE AND CLOSEST TO HAND SINK THAT HOLDS CONTAINERS OF BATTER.PLEASE LOCATE SOURCE OF LEAKING AND REPAIR ACCORDINGLY. REMOVE LIQUID AND THOROUGHLY CLEAN AND SANITIZE.
Location: Wait staff area
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. KNIFE SOILED WITH FOOD DEBRIS STORED ON KNIFE RACK IN COOK LINE AREA.ENSURE ALL UTENSILS ARE THOROUGHLY CLEANED AND SANITIZED BEFORE STORING AS CLEAN. DO NOT PUT SOILED KNIVES ON CLEAN KNIFE RACK TO PREVENT CONTAMINATION OF OTHER KNIVES.THOROUGHLY CLEAN AND SANITIZE KNIFE AND KNIFE RACK.2. LIQUID POOLED AT BOTTOM OF REACH IN COOLER HOLDING CONTAINERS OF LETTUCE/SALAD MIX IN WAITSTAFF AREA.3. LIQUID POOLING ON BOTTOM OF REACH IN COOLER ACROSS FROM COOK LINE AND CLOSEST TO HAND SINK THAT HOLDS CONTAINERS OF BATTER.PLEASE LOCATE SOURCE OF LEAKING AND REPAIR ACCORDINGLY. REMOVE LIQUID AND THOROUGHLY CLEAN AND SANITIZE.
Location: Cook line
Equipment: Reach in cooler
- 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. LIQUID BUILD UP ON FLOOR OF DRY STORAGE AREA NEAR SODA BOXES DUE TO LEAK FROM SODA BOX TUBING THAT HAS BEEN REPAIRED EARLIER TODAY.PLEASE REMOVE LIQUID BUILD UP AND CLEAN AND SANITIZE FLOOR.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. LIQUID OR CONDENSATION IS LEAKING FROM RIGHT FRONT CORNER OF COOLING UNIT IN WALK IN COOLER. BEING COLLECTED IN METAL PAN.PLEASE REPAIR ACCORDINGLY TO PREVENT LEAKING.2. LIQUID POOLING ON BOTTOM OF REACH IN COOLER ACROSS FROM COOK LINE AND CLOSEST TO HAND SINK.3. LIQUID POOLING ON BOTTOM OF REACH IN COOLER IN WAITSTAFF AREA NEAR COFFEE MACHINES.PLEASE LOCATE SOURCE OF LEAKING AND REPAIR ACCORDINGLY. REMOVE LIQUID AND THOROUGHLY CLEAN AND SANITIZE.
Location: Walk-in cooler
Equipment: Walk in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. LIQUID OR CONDENSATION IS LEAKING FROM RIGHT FRONT CORNER OF COOLING UNIT IN WALK IN COOLER. BEING COLLECTED IN METAL PAN.PLEASE REPAIR ACCORDINGLY TO PREVENT LEAKING.2. LIQUID POOLING ON BOTTOM OF REACH IN COOLER ACROSS FROM COOK LINE AND CLOSEST TO HAND SINK.3. LIQUID POOLING ON BOTTOM OF REACH IN COOLER IN WAITSTAFF AREA NEAR COFFEE MACHINES.PLEASE LOCATE SOURCE OF LEAKING AND REPAIR ACCORDINGLY. REMOVE LIQUID AND THOROUGHLY CLEAN AND SANITIZE.
Location: Cook line
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. LIQUID OR CONDENSATION IS LEAKING FROM RIGHT FRONT CORNER OF COOLING UNIT IN WALK IN COOLER. BEING COLLECTED IN METAL PAN.PLEASE REPAIR ACCORDINGLY TO PREVENT LEAKING.2. LIQUID POOLING ON BOTTOM OF REACH IN COOLER ACROSS FROM COOK LINE AND CLOSEST TO HAND SINK.3. LIQUID POOLING ON BOTTOM OF REACH IN COOLER IN WAITSTAFF AREA NEAR COFFEE MACHINES.PLEASE LOCATE SOURCE OF LEAKING AND REPAIR ACCORDINGLY. REMOVE LIQUID AND THOROUGHLY CLEAN AND SANITIZE.
Location: Wait staff area
Equipment: Reach in cooler
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. RESEAL/RECAULK HAND SINK IN DISH MACHINE AREA AND ON COOK LINE TO THE WALL. CURRENT CAULKING IS COMING OFF AND HEAVILY MOLDED.
Location: Dish machine area
Equipment: Hand sink
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. RESEAL/RECAULK HAND SINK IN DISH MACHINE AREA AND ON COOK LINE TO THE WALL. CURRENT CAULKING IS COMING OFF AND HEAVILY MOLDED.
Location: Cook line
Equipment: Hand sink
|
06/18/2013 | Recheck |
- Time vs. temperature
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: 1. SAUSAGE IN STEAM TABLE ON COOK LINE MEASURED 131 DEGREES F. UTILIZING TIME VERSUS TEMPERATURE FOR SAFETY. HOLDS SAUSAGE FOR TWO HOURS. UTILIZES TIMER TO MONITOR DISCARD TIME.TIMER NOT BEING UTILIZED AT TIME OF INSPECTION. MUST BE ABLE TO KEEP TRACK OF DISCARD TIME IN AN APPROVED MANNER (EX. TIMER, LOG SHEET, ETC.) IF THIS IS NOT REGULARLY DONE THEN MUST GO BACK TO HOLDING HOT FOODS AT 135 DEGREES F OR ABOVE.
Location: Cook line
Equipment: Steam table
- 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. LIQUID BUILD UP ON FLOOR OF DRY STORAGE AREA NEAR SODA BOXES DUE TO LEAK FROM SODA BOX TUBING THAT HAS BEEN REPAIRED EARLIER TODAY.PLEASE REMOVE LIQUID BUILD UP AND CLEAN AND SANITIZE FLOOR.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. LIQUID OR CONDENSATION IS LEAKING FROM RIGHT FRONT CORNER OF COOLING UNIT IN WALK IN COOLER. PLEASE REPAIR ACCORDINGLY TO PREVENT LEAKING.
Location: Walk-in cooler
Equipment: Walk in cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. RESEAL/RECAULK HAND SINK IN DISH MACHINE AREA AND ON COOK LINE TO THE WALL. CURRENT CAULKING IS COMING OFF AND HEAVILY MOLDED.
Location: Dish machine area
Equipment: Hand sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. RESEAL/RECAULK HAND SINK IN DISH MACHINE AREA AND ON COOK LINE TO THE WALL. CURRENT CAULKING IS COMING OFF AND HEAVILY MOLDED.
Location: Cook line
Equipment: Hand sink
|
06/10/2013 | 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: Cold food in the prep cooler at the cooks line not at proper temperature, pico 48deg.F., cheese 48deg.F., and egg yolks 49deg.F.
- 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: Clean the fan guard in the TRUE cooler next to the orange juice dispenser at the wait station.
- 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: Discontinue storing the blender in the hand sink at the wait station.
- Improper storage location (corrected)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: Discontinue storing items on top of the dishmachine.
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: Repair the ceiling in the hall.
- 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. Clean the area around the fire extinguisher.2. Clean the wall by the dishmachine.
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- 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 a thermometer for the prep coolers at the cooks line.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Remove the standing water in the prep cooler at the cooks line.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the sprayer head at the dishmachine area.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Repair the dipper well at the cooks line. Do not use until repaired.
|
12/31/2012 | 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: Cold food in the prep cooler at the cooks line not at proper temperature, pico 48deg.F., cheese 48deg.F., and egg yolks 49deg.F.
- 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: Clean the fan guard in the TRUE cooler next to the orange juice dispenser at the wait station.
- 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: Discontinue storing the blender in the hand sink at the wait station.
- Improper storage location (corrected)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: Discontinue storing items on top of the dishmachine.
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: Repair the ceiling in the hall.
- 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. Clean the area around the fire extinguisher.2. Clean the wall by the dishmachine.
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- 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 a thermometer for the prep coolers at the cooks line.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Remove the standing water in the prep cooler at the cooks line.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the sprayer head at the dishmachine area.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Repair the dipper well at the cooks line. Do not use until repaired.
|
12/21/2012 | 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: Cold food in the prep cooler at the cooks line not at proper temperature, pico 48deg.F., cheese 48deg.F., and egg yolks 49deg.F.
- 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: Clean the fan guard in the TRUE cooler next to the orange juice dispenser at the wait station.
- 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: Discontinue storing the blender in the hand sink at the wait station.
- Improper storage location (corrected)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: Discontinue storing items on top of the dishmachine.
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: Repair the ceiling in the hall.
- 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. Clean the area around the fire extinguisher.2. Clean the wall by the dishmachine.
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- 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 a thermometer for the prep coolers at the cooks line.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Remove the standing water in the prep cooler at the cooks line.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the sprayer head at the dishmachine area.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Repair the dipper well at the cooks line. Do not use until repaired.
|
12/17/2012 | 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: Cold food in the prep cooler at the cooks line not at proper temperature, pico 48deg.F., cheese 48deg.F., and egg yolks 49deg.F.
- 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: Clean the fan guard in the TRUE cooler next to the orange juice dispenser at the wait station.
- Improper storage of clean equipment (corrected on site)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Discontinue storing the blender in the hand sink at the wait station.
- Improper storage location (corrected on site)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: Discontinue storing items on top of the dishmachine.
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: Repair the ceiling in the hall.
- 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. Clean the area around the fire extinguisher.2. Clean the wall by the dishmachine.
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- 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 a thermometer for the prep coolers at the cooks line.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Remove the standing water in the prep cooler at the cooks line.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the sprayer head at the dishmachine area.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Repair the dipper well at the cooks line. Do not use until repaired.
|
12/12/2012 | Routine |
- 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: 1. Food handler did not wash hands at hand sink with soap and water before using gloves to handle ready to eat food items. Wash hands before using gloves.
- 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. Dipoer wells have been removed from wait staff line area and food scoops are now being stored in pan of standing water. You are not allowed to store food scoops in standing water. You must either store in approved dipper well with runnig water or store scoops in with food with handles not contacting food.
Location: Wait staff 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 drain soiled below two bay sink on cooks line. Clean.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Exhaust hood filters missing in hood above cooking equipment on cooks line. Replace. CORRECTED 2. Dipper well for ice cream scoops not working on wait staff line. Repair. 3. Water in botttom sectoin of end cold top unit Repair and remove water. 4. Botton section door to cold top / reach in cooler in poor repair door has large gap. Repair or replace door.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Exhaust hood filters missing in hood above cooking equipment on cooks line. Replace. CORRECTED 2. Dipper well for ice cream scoops not working on wait staff line. Repair. 3. Water in botttom sectoin of end cold top unit Repair and remove water. 4. Botton section door to cold top / reach in cooler in poor repair door has large gap. Repair or replace door.
Location: Wait staff area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Exhaust hood filters missing in hood above cooking equipment on cooks line. Replace. CORRECTED 2. Dipper well for ice cream scoops not working on wait staff line. Repair. 3. Water in botttom sectoin of end cold top unit Repair and remove water. 4. Botton section door to cold top / reach in cooler in poor repair door has large gap. Repair or replace door.
Location: Cook line
Equipment: Make table cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Exhaust hood filters missing in hood above cooking equipment on cooks line. Replace. CORRECTED 2. Dipper well for ice cream scoops not working on wait staff line. Repair. 3. Water in botttom sectoin of end cold top unit Repair and remove water. 4. Botton section door to cold top / reach in cooler in poor repair door has large gap. Repair or replace door.
Location: Cook line
Equipment: Make table cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Space below all cooking equipmentand tables soiled. Clean.
Location: Cook line
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink on wait staff line. Provide.
Location: Wait staff area
Equipment: Hand 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. Floor drain on cooks lline not draining. Repair.
Location: Cook line
|
07/12/2012 | Recheck |
- 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. One pan of pooled eggs. one pan of egg whites. one pan of cooked onions and peppers held at 52 deg. F. on top of end cold top on cooks line. One pan of of diced ham held at 59 deg. F. One pand of sausage held at 53 deg. F in pull out drawers at unit. Repair or replace unit so as to hold all potentially hazardous foods at 41 deg. F or below. NOTE > REPEAT VIOLATION ON ALL INSPECTIONS. 2 Cold top / reach in cooler on cooks line by door holding french toast egg wash at 51 deg. F. Bacon in bottom pull out drawer at 51 deg. F. Repair or replace unit so as to hold all cold foods at 41 deg. F. or below. NOTE > REPEAT VIOLATION ON ALL INSPECTONS. NOTE > USE FREEZER PANS ON TOP OF COLD TOP UNIT UNTIL NEW UNITS ARE INSTALED. DO NOT USE BOTTOM SECTON OF FAR END COLD TOP OR COOLER DRAWERS UNITL UNIT IS REPAIRED OR REPLACED.
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: 1. Food handlers on cooks line not washing hands. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- 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. Hand sink on cooks line bloked by reach in freezer and trash can. Move freezer and trash can away from hand sink so as to provide easy access to hand washing. NOTE > HAND SINK WAS BLOCKED AGAIN AT TIME OF INSPECTON. CORRECTED AT TIME OF INSPECTION.
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: 1. Hand sink on cooks line soiled. Clean.
Location: Cook line
Equipment: Hand sink
|
07/12/2012 | Illness Complaint Recheck |
- 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: 1. Food handler did not wash hands at hand sink with soap and water before using gloves to handle ready to eat food items. Wash hands before using gloves.
- 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. Dipoer wells have been removed from wait staff line area and food scoops are now being stored in pan of standing water. You are not allowed to store food scoops in standing water. You must either store in approved dipper well with runnig water or store scoops in with food with handles not contacting food.
Location: Wait staff 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 drain soiled below two bay sink on cooks line. Clean.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Exhaust hood filters missing in hood above cooking equipment on cooks line. Replace. CORRECTED 2. Dipper well for ice cream scoops not working on wait staff line. Repair. 3. Water in botttom sectoin of end cold top unit Repair and remove water. 4. Botton section door to cold top / reach in cooler in poor repair door has large gap. Repair or replace door.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Exhaust hood filters missing in hood above cooking equipment on cooks line. Replace. CORRECTED 2. Dipper well for ice cream scoops not working on wait staff line. Repair. 3. Water in botttom sectoin of end cold top unit Repair and remove water. 4. Botton section door to cold top / reach in cooler in poor repair door has large gap. Repair or replace door.
Location: Wait staff area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Exhaust hood filters missing in hood above cooking equipment on cooks line. Replace. CORRECTED 2. Dipper well for ice cream scoops not working on wait staff line. Repair. 3. Water in botttom sectoin of end cold top unit Repair and remove water. 4. Botton section door to cold top / reach in cooler in poor repair door has large gap. Repair or replace door.
Location: Cook line
Equipment: Make table cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Exhaust hood filters missing in hood above cooking equipment on cooks line. Replace. CORRECTED 2. Dipper well for ice cream scoops not working on wait staff line. Repair. 3. Water in botttom sectoin of end cold top unit Repair and remove water. 4. Botton section door to cold top / reach in cooler in poor repair door has large gap. Repair or replace door.
Location: Cook line
Equipment: Make table cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Space below all cooking equipmentand tables soiled. Clean.
Location: Cook line
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink on wait staff line. Provide.
Location: Wait staff area
Equipment: Hand 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. Floor drain on cooks lline not draining. Repair.
Location: Cook line
|
07/05/2012 | 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. One pan of pooled eggs. one pan of egg whites. one pan of cooked onions and peppers held at 52 deg. F. on top of end cold top on cooks line. One pan of of diced ham held at 59 deg. F. One pand of sausage held at 53 deg. F in pull out drawers at unit. Repair or replace unit so as to hold all potentially hazardous foods at 41 deg. F or below. NOTE > REPEAT VIOLATION ON ALL INSPECTIONS. 2 Cold top / reach in cooler on cooks line by door holding french toast egg wash at 51 deg. F. Bacon in bottom pull out drawer at 51 deg. F. Repair or replace unit so as to hold all cold foods at 41 deg. F. or below. NOTE > REPEAT VIOLATION ON ALL INSPECTONS. NOTE > USE FREEZER PANS ON TOP OF COLD TOP UNIT UNTIL NEW UNITS ARE INSTALED. DO NOT USE BOTTOM SECTON OF FAR END COLD TOP OR COOLER DRAWERS UNITL UNIT IS REPAIRED OR REPLACED.
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: 1. Food handlers on cooks line not washing hands. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- 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. Hand sink on cooks line bloked by reach in freezer and trash can. Move freezer and trash can away from hand sink so as to provide easy access to hand washing. NOTE > HAND SINK WAS BLOCKED AGAIN AT TIME OF INSPECTON. CORRECTED AT TIME OF INSPECTION.
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: 1. Hand sink on cooks line soiled. Clean.
Location: Cook line
Equipment: Hand sink
|
07/05/2012 | Illness Complaint Recheck |
- 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: 1. Food handler did not wash hands at hand sink with soap and water before using gloves to handle ready to eat food items. Wash hands before using gloves.
- 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 drain soiled below two bay sink on cooks line. Clean.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Exhaust hood filters missing in hood above cooking equipment on cooks line. Replace. CORRECTED 2. Dipper well for ice cream scoops not working on wait staff line. Repair. 3. Water in botttom sectoin of end cold top unit Repair and remove water.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Exhaust hood filters missing in hood above cooking equipment on cooks line. Replace. CORRECTED 2. Dipper well for ice cream scoops not working on wait staff line. Repair. 3. Water in botttom sectoin of end cold top unit Repair and remove water.
Location: Wait staff area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Exhaust hood filters missing in hood above cooking equipment on cooks line. Replace. CORRECTED 2. Dipper well for ice cream scoops not working on wait staff line. Repair. 3. Water in botttom sectoin of end cold top unit Repair and remove water.
Location: Cook line
Equipment: Make table cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Space below all cooking equipmentand tables soiled. Clean.
Location: Cook line
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink on wait staff line. Provide.
Location: Wait staff area
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. Floor drain on cooks lline not draining. Repair.
Location: Cook line
|
06/19/2012 | 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. Small pan of sausage in pull out cooler drawer below cold top on end of cooks line held at 49 deg. F. Hold all cold foods at 41 deg. F or below. 2, Large bottom section of cold top on end of cooks line holding foods at 49 deg. F. Hold all cold foods at 41 deg. F or below. 3.. Cold top unit across from flat top grill by door way to cooks line holding cheese on top of unit at 49 deg. F. and 48 deg. F. in bottom section. Hold all cold food items at 41 deg. F or below. NOTE > CONTINUE USING FREEZER PANS ON TOP OF COLD TOP UNIT UNTIL NEW UNITS ARE INSTALED. DO NOT USE BOTTOM SECTON OF FAR END COLD TOP OR COOLER DRAWERS UNITL NEW UNIT IS INSTALED
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: 1. Food handlers on cooks line not washing hands. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- 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. Hand sink on cooks line bloked by reach in freezer and trash can. Move freezer and trash can away from hand sink so as to provide easy access to hand washing.
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: 1. Hand sink on cooks line soiled. Clean.
Location: Cook line
Equipment: Hand sink
|
06/19/2012 | Illness Complaint Recheck |
- Glove use (Non-Critical)
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. Food handler did not wash hands at hand sink with soap and water before using gloves to handle ready to eat food items. Wash hands before using gloves.
- 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 drain soiled below two bay sink on cooks line. Clean.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Exhaust hood filters missing in hood above cooking equipment on cooks line. Replace. 2. Dipper well for ice cream scoops not working on wait staff line. Repair. 3. Water in botttom sectoin of end cold top unit Repair and remove water.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Exhaust hood filters missing in hood above cooking equipment on cooks line. Replace. 2. Dipper well for ice cream scoops not working on wait staff line. Repair. 3. Water in botttom sectoin of end cold top unit Repair and remove water.
Location: Wait staff area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Exhaust hood filters missing in hood above cooking equipment on cooks line. Replace. 2. Dipper well for ice cream scoops not working on wait staff line. Repair. 3. Water in botttom sectoin of end cold top unit Repair and remove water.
Location: Cook line
Equipment: Make table cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Space below all cooking equipmentand tables soiled. Clean.
Location: Cook line
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink on wait staff line. Provide.
Location: Wait staff area
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. Floor drain on cooks lline not draining. Repair.
Location: Cook line
|
06/12/2012 | Routine |
- 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. 14 small portion control bags of cheese on top of cold top held at 59 to 70 deg. F. on top of end cold top on cooks line. Hold all cold foods at 41 deg. F or below. ( note discarded at time of inspection ) 2. 21 small portion control bags of Sausage on top of cold top held at 50 deg. to 72 deg. F. on top of cold top on cooks line. Hold all cold foods at 41 deg. F. or below ( note discarded at time of inspection ) 3. 11 small containers of ham on top of cold top cooler held at 49 to 68 deg. F. on top of cold top unit on cooks line. Hold all cold foods at 41 deg. F or below. ( note discarded at time of inspection ) 4. Pre cooked onions and peppers on top of cold top cooler held at 45 deg. F. on top of cold top unit on cooks line. Hold at 41 deg. F or below. 5. Pan of liquid eggs held at 50 deg. F. on top of cold top cooler on cooks line. Hold at 41 deg. F or below. 6. Small pan of sausage in pull out cooler drawer below cold top on end of cooks line held at 48 deg. F. Hold all cold foods at 41 deg. F or below. ( note discarded at time of inspection ) 7. 40 small packs of cheese in pull out cooler dreawer on cooks line held at 54 deg. F. Hold all cold foods at 41 deg. F or below. ( note discarded at time of inspection ) 8. Large bottom section of cold top on end of cooks lne holding foods at 49 deg. F. Hold all cold foods at 41 deg. F or below. 9. Cold top unit accross from falt top grill by door way to cooks line holding cheese on top of unit at 49 deg. F. and 48 deg. F. in bottom section. Hold all cold food itmes at 41 deg. F or below.
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: 1. Food handlers on cooks line not washing hands. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Hand sink location blocked
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. Hand sink on cooks line bloked by reach in freezer and trash can. Move freezer and trash can away from hand sink so as to provide easy access to hand washing.
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: 1. Hand sink on cooks line soiled. Clean.
Location: Cook line
Equipment: Hand sink
|
06/12/2012 | Illness Complaint |
- 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. Baged meats on top of cold top cooler held at 54 deg. F. food itmes in metal pans on top of unit being held at 44 to 50 deg. F. Repiar unit so as to hold all cold foods at 41 deg. F.or below. 2. Cooler drawers below waffle iron holding food items at 48 deg. F. Repair unit so as to hold all cold foods at 41 deg. F. or below. 3.. Cheese on top of end cold top unit held at 55 to 60 deg. F. Food itmes in metal pans on top of unit held at 49 deg. F. Repair unit so as to hold all cold foods at 41 deg. F. or below.
Location: Cook line
Equipment: Cold top
- 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. Food handlers using gloves to handle raw meats then handling ready to eat food items. Do not handle raw meats with gloves then handle ready to eat food items. Remove gloves, wash hands with soap and water before putting on new gloves to handle ready to eat food itmes.
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. food handlers on cooks line are touching raw meats with gloves, placing meat on grill then using same gloves to handle ready to eat food items. Do not handle raw meats, chciken, raw whole eggs, raw fish. then handle ready to eat food items.You must either remove gloves, wash hands with soap and water before putting on new gloves to handle ready to eat food items or provide approved utensils to handle raw meats, chicken, fish. raw eggs. Food shall be protected from cross contamination.
Location: Cook line
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. " Delfield " reach in freezer on cooks line soiled inside including door seal . Clean unit., 2. Inside of ice cream freezer on wait staff line soiled. Clean and defrost.
Location: Cook line
Equipment: Reach in cooler
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. Hand sink in cooks line very soiled. Clean hand sink including faucet handles.
Location: Cook line
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. Soiled utensil inside of hand sink on cooks line. Remvoe, Do not store or place any items inside of hand sink. A hand washing facility may not be used for purpose(s) other than hand washing.
Location: Cook line
Equipment: Hand sink
- 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. Food scoops stored in standing water at dipper well on wait staff line. No running water for this dipper well. Either provide running water at dipper well or do not store utensils at well.
Location: Wait staff area
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. One light not working inside of walk in cooler. Repair light.
Location: Walk-in cooler
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: 1. Door seal at back door in poor repair door not closing all the way. Repair door and seal so as to prevent rodent entry.
Location: Back 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: 1. Wall space soiled by hand sink area on cooks line. Clean all soiled wall space. 2. Wall space soiled behind baking oven. Clean all soiled wall space 3. Floor drains soiled on cooks line. Clean. 4. Wall space soiled behind waffle iron on cooks line. Clean all soiled wall space. 5. Hand sink has mold on seal to wall in dish machine area. 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: 1. Wall space soiled by hand sink area on cooks line. Clean all soiled wall space. 2. Wall space soiled behind baking oven. Clean all soiled wall space 3. Floor drains soiled on cooks line. Clean. 4. Wall space soiled behind waffle iron on cooks line. Clean all soiled wall space. 5. Hand sink has mold on seal to wall in dish machine area. Clean.
Location: Dish machine area
- 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
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Plastic packs of steaks and cartons of egg whites thawing in metal pan of standing water inside of two bay sink on cooks line. Use approved methods to thaw all frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. 2. Plastic container with packs of frozen ham thawing out under running water inside of two bay sink with two packs of ham above water in container wiith no running water going over packs of ham. Do not over fill container when thawing .
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Cabinet space below two bay sink on cooks line soiled. Clean. 2. Space below all cooking equipment on cooks line soiled. Clean. 3. Space below steam table soiled. Clean. 4. Old pull out cooler drawers belowl flat top grill on cooks line very soiled inside. Clean.
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. Baking oven on cooks line soiled inside. Clean. 2. Four burner gas cooking stove to right of deep fry units soiled. Clean. 3. Sides of deep fry units soiled. Clean 4. Small gas top cooker to right of flat top grill soiled. Clean. 5. Waffle iron soiled on cooks line. Clean.
Location: Cook line
Equipment: Oven
- 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. Baking oven on cooks line soiled inside. Clean. 2. Four burner gas cooking stove to right of deep fry units soiled. Clean. 3. Sides of deep fry units soiled. Clean 4. Small gas top cooker to right of flat top grill soiled. Clean. 5. Waffle iron soiled on cooks line. Clean.
Location: Cook line
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Top of dish machine soiled. Clean.
Location: Dish machine area
Equipment: Dishmachine
- 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. Cold water faucet leaking at hand sink on cooks line. Repair.
Location: Cook line
Equipment: Hand sink
|
04/12/2012 | 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. Baged meats on top of cold top cooler held at 54 deg. F. food itmes in metal pans on top of unit being held at 44 to 50 deg. F. Repiar unit so as to hold all cold foods at 41 deg. F.or below. 2. Cooler drawers below waffle iron holding food items at 48 deg. F. Repair unit so as to hold all cold foods at 41 deg. F. or below. 3.. Cheese on top of end cold top unit held at 55 to 60 deg. F. Food itmes in metal pans on top of unit held at 49 deg. F. Repair unit so as to hold all cold foods at 41 deg. F. or below.
Location: Cook line
Equipment: Cold top
- Glove Use (Critical)
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. Food handlers using gloves to handle raw meats then handling ready to eat food items. Do not handle raw meats with gloves then handle ready to eat food items. Remove gloves, wash hands with soap and water before putting on new gloves to handle ready to eat food itmes.
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. food handlers on cooks line are touching raw meats with gloves, placing meat on grill then using same gloves to handle ready to eat food items. Do not handle raw meats, chciken, raw whole eggs, raw fish. then handle ready to eat food items.You must either remove gloves, wash hands with soap and water before putting on new gloves to handle ready to eat food items or provide approved utensils to handle raw meats, chicken, fish. raw eggs. Food shall be protected from cross contamination.
Location: Cook line
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. " Delfield " reach in freezer on cooks line soiled inside including door seal . Clean unit., 2. Inside of ice cream freezer on wait staff line soiled. Clean and defrost.
Location: Cook line
Equipment: Reach in cooler
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. Hand sink in cooks line very soiled. Clean hand sink including faucet handles.
Location: Cook line
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: 1. Soiled utensil inside of hand sink on cooks line. Remvoe, Do not store or place any items inside of hand sink. A hand washing facility may not be used for purpose(s) other than hand washing.
Location: Cook line
Equipment: Hand sink
- 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. Food scoops stored in standing water at dipper well on wait staff line. No running water for this dipper well. Either provide running water at dipper well or do not store utensils at well.
Location: Wait staff area
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. One light not working inside of walk in cooler. Repair light.
Location: Walk-in cooler
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: 1. Door seal at back door in poor repair door not closing all the way. Repair door and seal so as to prevent rodent entry.
Location: Back 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: 1. Wall space soiled by hand sink area on cooks line. Clean all soiled wall space. 2. Wall space soiled behind baking oven. Clean all soiled wall space 3. Floor drains soiled on cooks line. Clean. 4. Wall space soiled behind waffle iron on cooks line. Clean all soiled wall space. 5. Hand sink has mold on seal to wall in dish machine area. 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: 1. Wall space soiled by hand sink area on cooks line. Clean all soiled wall space. 2. Wall space soiled behind baking oven. Clean all soiled wall space 3. Floor drains soiled on cooks line. Clean. 4. Wall space soiled behind waffle iron on cooks line. Clean all soiled wall space. 5. Hand sink has mold on seal to wall in dish machine area. Clean.
Location: Dish machine area
- 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
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Plastic packs of steaks and cartons of egg whites thawing in metal pan of standing water inside of two bay sink on cooks line. Use approved methods to thaw all frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. 2. Plastic container with packs of frozen ham thawing out under running water inside of two bay sink with two packs of ham above water in container wiith no running water going over packs of ham. Do not over fill container when thawing .
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Cabinet space below two bay sink on cooks line soiled. Clean. 2. Space below all cooking equipment on cooks line soiled. Clean. 3. Space below steam table soiled. Clean. 4. Old pull out cooler drawers belowl flat top grill on cooks line very soiled inside. Clean.
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. Baking oven on cooks line soiled inside. Clean. 2. Four burner gas cooking stove to right of deep fry units soiled. Clean. 3. Sides of deep fry units soiled. Clean 4. Small gas top cooker to right of flat top grill soiled. Clean. 5. Waffle iron soiled on cooks line. Clean.
Location: Cook line
Equipment: Oven
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Baking oven on cooks line soiled inside. Clean. 2. Four burner gas cooking stove to right of deep fry units soiled. Clean. 3. Sides of deep fry units soiled. Clean 4. Small gas top cooker to right of flat top grill soiled. Clean. 5. Waffle iron soiled on cooks line. Clean.
Location: Cook line
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Top of dish machine soiled. Clean.
Location: Dish machine area
Equipment: Dishmachine
- 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 faucet leaking at hand sink on cooks line. Repair.
Location: Cook line
Equipment: Hand sink
|
04/05/2012 | 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: 1. Small plastic bags of meat on tpp of small cold top unit on cooks line held at 50 deg. F. Repair unit if needed so as to hold all cold foods at 41 deg. F. or below. 2. Pull out cooler drawers across from deep fry units holding cold foods at 49 to 50 deg. F. Hold all cold foods at 41 deg. F. or below.
Location: Cook line
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. Small plastic bags of meat on tpp of small cold top unit on cooks line held at 50 deg. F. Repair unit if needed so as to hold all cold foods at 41 deg. F. or below. 2. Pull out cooler drawers across from deep fry units holding cold foods at 49 to 50 deg. F. Hold all cold foods at 41 deg. F. or below.
Location: Cook line
Equipment: Cooler drawers
- 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: 1. Food handler touching ready to eat food items with bare hands. Use approved utensils to handle all ready to eat food items. Provide and use utensils such as gloves, deli wrap, or tongs.
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Remove wood plywood board from cooks line area. NOTE > YOU MAY REMOVE PLYWOOD AFTER REPAIRS ARE FINISHEND TO FLOOR.
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. Several floor tiles are broken / missing / missing grout on cooks line. Repair floor on cooks line to a sound condition. Replace all missing floor tiles, Replace all broken floor tiles, replace all missing / dammaged grout.
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. All painted wall space in cooks line area soiled. Clean wall space or re-paint if needed.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Reach in cooler below large cold top cooler on cooks line has water in bottom of unit. Repair unit, Remove water.
Location: Cook line
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shelf above two bay sink on cooks line soiled. Clean. CORRECTED 2. Space below all fat top grills on cooks line soiled. Clean.
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. Following equipment soiled on cooks line. ( A ) Large 4 gas burner unit next to deep fry units on cooks line ( B ) Side of deep fry unit next to gas cook top. ( C ) Waffle Iron on cooks line. NOTE > CLEAN ALL COOKING EQUIPMENT LISTED ABOVE.
Location: Cook line
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink on cooks line. Provide.
Location: Cook line
Equipment: Hand 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. Hot water faucet dripping at two bay sink on cooks line. Repair.
Location: Cook line
Equipment: 2-bay
|
12/21/2011 | Recheck |
| No violation noted during this evaluation. | 12/19/2011 | Non-Illness Complaint |
- 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. Small plastic bags of meat on tpp of small cold top unit on cooks line held at 50 deg. F. Repair unit if needed so as to hold all cold foods at 41 deg. F. or below. 2. Pull out cooler drawers across from deep fry units holding cold foods at 49 to 50 deg. F. Hold all cold foods at 41 deg. F. or below.
Location: Cook line
Equipment: Cold top
- 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. Small plastic bags of meat on tpp of small cold top unit on cooks line held at 50 deg. F. Repair unit if needed so as to hold all cold foods at 41 deg. F. or below. 2. Pull out cooler drawers across from deep fry units holding cold foods at 49 to 50 deg. F. Hold all cold foods at 41 deg. F. or below.
Location: Cook line
Equipment: Cooler drawers
- 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: 1. Food handler touching ready to eat food items with bare hands. Use approved utensils to handle all ready to eat food items. Provide and use utensils such as gloves, deli wrap, or tongs.
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Remove wood plywood board from cooks line area. NOTE > YOU MAY REMOVE PLYWOOD AFTER REPAIRS ARE FINISHEND TO FLOOR.
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. Several floor tiles are broken / missing / missing grout on cooks line. Repair floor on cooks line to a sound condition. Replace all missing floor tiles, Replace all broken floor tiles, replace all missing / dammaged grout.
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. All painted wall space in cooks line area soiled. Clean wall space or re-paint if needed.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Reach in cooler below large cold top cooler on cooks line has water in bottom of unit. Repair unit, Remove water.
Location: Cook line
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shelf above two bay sink on cooks line soiled. Clean. CORRECTED 2. Space below all fat top grills on cooks line soiled. Clean.
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. Following equipment soiled on cooks line. ( A ) Large 4 gas burner unit next to deep fry units on cooks line ( B ) Side of deep fry unit next to gas cook top. ( C ) Waffle Iron on cooks line. NOTE > CLEAN ALL COOKING EQUIPMENT LISTED ABOVE.
Location: Cook line
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink on cooks line. Provide.
Location: Cook line
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. Hot water faucet dripping at two bay sink on cooks line. Repair.
Location: Cook line
Equipment: 2-bay
|
12/14/2011 | 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. Small plastic bags of meat on tpp of small cold top unit on cooks line held at 45 deg. F. Repair unit if needed so as to hold all cold foods at 41 deg. F. or below. 2. Pull out cooler drawers across from deep fry units holding cold foods at 48 deg. F. Hold all cold foods at 41 deg. F. or below.
Location: Cook line
Equipment: Cold top
- 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. Small plastic bags of meat on tpp of small cold top unit on cooks line held at 45 deg. F. Repair unit if needed so as to hold all cold foods at 41 deg. F. or below. 2. Pull out cooler drawers across from deep fry units holding cold foods at 48 deg. F. Hold all cold foods at 41 deg. F. or below.
Location: Cook line
Equipment: Cooler drawers
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hot water faucet dripping at two bay sink on cooks line. Repair.
Location: Cook line
Equipment: 2-bay
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink on cooks line. Provide.
Location: Cook line
Equipment: Hand sink
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Following equipment soiled on cooks line. ( A ) Large 4 gas burner unit next to deep fry units on cooks line ( B ) Side of deep fry unit next to gas cook top. ( C ) Waffle Iron on cooks line. NOTE > CLEAN ALL COOKING EQUIPMENT LISTED ABOVE.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shelf above two bay sink on cooks line soiled. Clean. 2. Space below all fat top grills on cooks line soiled. Clean.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Reach in cooler below large cold top cooler on cooks line has water in bottom of unit. Repair unit, Remove water.
Location: Cook line
Equipment: Reach in cooler
- 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. All painted wall space in cooks line area soiled. Clean wall space or re-paint if needed.
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. Several floor tiles are broken / missing / missing grout on cooks line. Repair floor on cooks line to a sound condition. Replace all missing floor tiles, Replace all broken floor tiles, replace all missing / dammaged grout.
Location: Cook line
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Remove wood plywood board from cooks line area.
Location: Cook line
|
12/07/2011 | Routine |
Restaurant representatives - add corrected or new information about Denny's, 8808 MICHIGAN RD, Indianapolis, IN »