- 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: LINE COOKS HANDLING READY TO EAT FOODS WITH BARE HANDS.ENSURE GLOVES, DELI WRAP, TONGS, OR UTENSILS ARE USED TO PREVENT BARE HAND CONTACT WITH READY EAT FOODS.REPEAT VIOLATION.
- 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. LINE COOK TOUCHED FACE WITH BARE HAND AND RESUMED FOOD PREPARATION WITHOUT WASHING HANDS.2. LINE COOK APPLIED GLOVES TO HAND WITHOUT WASHING HANDS PRIOR. HANDS SHOULD BE WASHED THOROUGHLY AFTER CONTAMINATION AND BEFORE GLOVE USE AND IN BETWEEN CHANGES.
- 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: CONTAINER AND PORTIONED BAG OF RAW STEAK STORED ABOVE CHEESE AND OTHER READY TO EAT FOODS INSIDE REACH IN COOLER.STORE RAW PRODUCT BELOW READY TO EAT.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FOOD STORED ON SHELVING SOILED WITH RUST LOCATED INSIDE REACH IN REFRIGERATOR CONTAINING SHREDDED, SLICED CHEESE AND OTHER FOOD ITEMS.RESURFACE OR REPLACE SHELVING.
Location: Kitchen
Equipment: Wire shelving
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: COOK LINE HAND SINK AND SOAP DISPENSER SOILED.KEEP HAND SINK IN A CLEAN CONDITION AT ALL TIMES TO PREVENT SPREAD OF BACTERIA.
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. BAG OF HAMBURGER BUNS AND TORTILLAS STORED INSIDE HAND SINK ON COOK LINE.2, CELL PHONE AND PAPERS STORED BEHIND HAND SINK FAUCET ON COOK LINE.STORE NOTHING "AT" OR "INSIDE" HAND SINK. HAND SINK SHOULD BE SPECIFICALLY FOR HAND WASHING AND NOT FOR STORAGE PURPOSES.CONSISTENT REPEAT VIOLATION.
Location: Cook line
Equipment: Hand sink
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: 1. LINE COOK WASHED HANDS FOR LESS THAN 10 SECONDS AT KITCHEN HAND SINK.2. LINE COOK RINSED HANDS AND DID NOT USE SOAP.PROPER HAND WASHING REQUIRES A MINIMUM OF 20 SECONDS WITH SOAP AND HOT WATER.
Location: Cook line
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: FEMALE LINE COOK NOT WEARING HAIR RESTRAINT WHILE PREPARING FOOD.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE TOOTH BRUSH AND PASTE STORED ON SHELF ABOVE TWO COMPARTMENT SINK.STORE PERSONAL ITEMS IN AREAS AWAY FROM FOOD AND FOOD RELATED ITEMS.
Location: Kitchen
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: PLASTIC BEVERAGE CUPS STORED INVERTED ON BOTTOM OF SOILED KEG COOLER.STORE INVERTED CUPS ON A SANITARY SURFACE.
Location: Bar
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BOTTOM OF KEG COOLER SOILED LOCATED IN THE BAR.
Location: Bar
Equipment: Keg cooler
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: LINE COOK WASHED HANDS AT THREE COMPARTMENT SINK.HAND WASHING SHOULD ONLY BE PERFORMED AT DESIGNATED HAND SINK.
Location: Kitchen
Equipment: 3-bay
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: KNIFE BLADE STORED IN SPACE BETWEEN COLD TOP AND ADJACENT COUNTER TOP ON COOK LINE.STORE KNIFE ON A SANITIARY SURFACE IN BETWEEN USE.
Location: Cook line
Equipment: Knife/utensil rack
|
06/03/2014 | Recheck |
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: LINE COOKS HANDLING READY TO EAT FOODS WITH BARE HANDS.ENSURE GLOVES, DELI WRAP, TONGS, OR UTENSILS ARE USED TO PREVENT BARE HAND CONTACT WITH READY EAT FOODS.REPEAT VIOLATION.
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. LINE COOK TOUCHED FACE WITH BARE HAND AND RESUMED FOOD PREPARATION WITHOUT WASHING HANDS.2. LINE COOK APPLIED GLOVES TO HAND WITHOUT WASHING HANDS PRIOR. HANDS SHOULD BE WASHED THOROUGHLY AFTER CONTAMINATION AND BEFORE GLOVE USE AND IN BETWEEN CHANGES.
- 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: CONTAINER AND PORTIONED BAG OF RAW STEAK STORED ABOVE CHEESE AND OTHER READY TO EAT FOODS INSIDE REACH IN COOLER.STORE RAW PRODUCT BELOW READY TO EAT.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FOOD STORED ON SHELVING SOILED WITH RUST LOCATED INSIDE REACH IN REFRIGERATOR CONTAINING SHREDDED, SLICED CHEESE AND OTHER FOOD ITEMS.RESURFACE OR REPLACE SHELVING.
Location: Kitchen
Equipment: Wire shelving
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: COOK LINE HAND SINK AND SOAP DISPENSER SOILED.KEEP HAND SINK IN A CLEAN CONDITION AT ALL TIMES TO PREVENT SPREAD OF BACTERIA.
Location: Cook line
Equipment: Hand sink
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. BAG OF HAMBURGER BUNS AND TORTILLAS STORED INSIDE HAND SINK ON COOK LINE.2, CELL PHONE AND PAPERS STORED BEHIND HAND SINK FAUCET ON COOK LINE.STORE NOTHING "AT" OR "INSIDE" HAND SINK. HAND SINK SHOULD BE SPECIFICALLY FOR HAND WASHING AND NOT FOR STORAGE PURPOSES.CONSISTENT REPEAT VIOLATION.
Location: Cook line
Equipment: Hand sink
- Improper hand washing (corrected on site)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: 1. LINE COOK WASHED HANDS FOR LESS THAN 10 SECONDS AT KITCHEN HAND SINK.2. LINE COOK RINSED HANDS AND DID NOT USE SOAP.PROPER HAND WASHING REQUIRES A MINIMUM OF 20 SECONDS WITH SOAP AND HOT WATER.
Location: Cook line
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: FEMALE LINE COOK NOT WEARING HAIR RESTRAINT WHILE PREPARING FOOD.
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE TOOTH BRUSH AND PASTE STORED ON SHELF ABOVE TWO COMPARTMENT SINK.STORE PERSONAL ITEMS IN AREAS AWAY FROM FOOD AND FOOD RELATED ITEMS.
Location: Kitchen
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: PLASTIC BEVERAGE CUPS STORED INVERTED ON BOTTOM OF SOILED KEG COOLER.STORE INVERTED CUPS ON A SANITARY SURFACE.
Location: Bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BOTTOM OF KEG COOLER SOILED LOCATED IN THE BAR.
Location: Bar
Equipment: Keg cooler
- Hand washing (where) (corrected on site)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: LINE COOK WASHED HANDS AT THREE COMPARTMENT SINK.HAND WASHING SHOULD ONLY BE PERFORMED AT DESIGNATED HAND SINK.
Location: Kitchen
Equipment: 3-bay
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: KNIFE BLADE STORED IN SPACE BETWEEN COLD TOP AND ADJACENT COUNTER TOP ON COOK LINE.STORE KNIFE ON A SANITIARY SURFACE IN BETWEEN USE.
Location: Cook line
Equipment: Knife/utensil rack
|
05/27/2014 | Routine |
| No violation noted during this evaluation. | 12/20/2013 | Non-Illness Complaint |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SLICER HEAVILY ENCRUSTED WITH RAW POTATO RESIDUE, ESPECIALLY BEHIND BLADE GUARD.2. CAN OPENER BLADE AND MOUNT SOILED WITH DRIED FOOD RESIDUE.CLEAN SANITIZE FOOD CONTACT SURFACES EVERY FOUR HOURS TO PREVENT THE GROWTH AND SPREAD OF DISEASE CAUSING BACTERIA.
Location: Kitchen
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: PROVIDE A PROBE THERMOMETER TO MEASURE HOT AND COLD FOOD TEMPERATURES.
- Food unsafe(Non-Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: DENTED CAN OF GREEN BEANS STORED ON DRY STORAGE SHELF.REMOVE DENTED CAN FROM FOOD SERVICE OPERATIONS.
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: KEG COOLERS SOILED LOCATED IN THE BAR.CLEAN THOROUGHLY.
Location: Bar
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: SODA GUN HOLSTERS SOILED WITH BUILD UP LOCATED IN THE BAR
Location: Bar
Equipment: Soda gun & holster
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: SODA GUN HOLSTERS SOILED WITH BUILD UP LOCATED IN THE BAR
Location: Bar
Equipment: Keg cooler
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: ICE SCOOP STORED DIRECTLY ON TOP OF ICE MACHINE.STORE SCOOP INSIDE A CLEAN CONTAINER OR INSIDE ICE BIN WITH HANDLE ABOVE ICE IN BETWEEN USE.
Location: Kitchen
|
10/31/2013 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SLICER HEAVILY ENCRUSTED WITH RAW POTATO RESIDUE, ESPECIALLY BEHIND BLADE GUARD.2. CAN OPENER BLADE AND MOUNT SOILED WITH DRIED FOOD RESIDUE.CLEAN SANITIZE FOOD CONTACT SURFACES EVERY FOUR HOURS TO PREVENT THE GROWTH AND SPREAD OF DISEASE CAUSING BACTERIA.
Location: Kitchen
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: PROVIDE A PROBE THERMOMETER TO MEASURE HOT AND COLD FOOD TEMPERATURES.
- Food unsafe(Non-Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: DENTED CAN OF GREEN BEANS STORED ON DRY STORAGE SHELF.REMOVE DENTED CAN FROM FOOD SERVICE OPERATIONS.
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: KEG COOLERS SOILED LOCATED IN THE BAR.CLEAN THOROUGHLY.
Location: Bar
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: SODA GUN HOLSTERS SOILED WITH BUILD UP LOCATED IN THE BAR
Location: Bar
Equipment: Soda gun & holster
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: SODA GUN HOLSTERS SOILED WITH BUILD UP LOCATED IN THE BAR
Location: Bar
Equipment: Keg cooler
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: ICE SCOOP STORED DIRECTLY ON TOP OF ICE MACHINE.STORE SCOOP INSIDE A CLEAN CONTAINER OR INSIDE ICE BIN WITH HANDLE ABOVE ICE IN BETWEEN USE.
Location: Kitchen
|
10/24/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: WALK IN COOLER MAINTAINING 50 DEGREES F. REPAIR COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER. A TECHNICIAN CURRENTLY ON SITE TO PROVIDE REAPAIR.
Location: Kitchen
Equipment: Walk in cooler
|
10/07/2013 | Pre-Licensing 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: WALK IN COOLER MAINTAINING 50 DEGREES F. REPAIR COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER. A TECHNICIAN CURRENTLY ON SITE TO PROVIDE REAPAIR.
Location: Kitchen
Equipment: Walk in cooler
|
09/26/2013 | Pre-Licensing |
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