- 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 door cooler in consumer area at 60 deg air temperature. Foods at 50-51 deg F. Repair to hold foods at 41 deg F or below. Do not use for potentially hazardous foods until repairs are complete and cooler is at 41 deg F or below. Disposed of 8 individual 1/2 pint milks, 21 Dannon yogurts, 2 green leaf yogurt/granola, 2 green leaf fruit cups, 2 Far East salads, 2 Tex Mex salads, 3 Green Leaf salads, at time of inspection.Note: on follow up inspection 10-21-2014 chicken in green leaf salad at 54 deg F. Repair to hold foods at 41 deg F or below. Do not use for potentially hazardous foods until repairs are complete. Note: on follow up inspection 10-28-2014 one door cooler in consumer area not being used for potentially hazardous foods.2. Display cooler behind counter is reading 45.5 deg F to 56 deg F on follow up inspection 10-28-2014. Food at 47.5 deg F to 48 deg F. Move all potentially hazardous foods from cooler. Note: Moved salads, yogurt and milks from cooler. Do not use until cooler can hold foods at 41 deg F or below. Make sure to have working thermometer with inside cooler. Note: Doors ordered for unit to help maintain temperature.
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats in upstairs back kitchen and in basement. Please exterminate.
- 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: Employee did not wash hands before putting on gloves. Always wash hands before putting on gloves. CORRECTED
- Sanitizer criteria (corrected)
Sanitizer does not meet the requirements in 21 CFR 178.1010 including maximum concentration levels.
Correction: Provide only approved chemical sanitizer(s).
Comments: In place sanitizer under front hand sink is greater than 500 ppm. Please maintain quat per manufacturer instruction.Note: make sure to add water and check sanitizer levels until premix is repaired.
- 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: Sprinkles in front hand sink. Do not dump in hand sink. Use only for hand washing.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice build up in walk in freezer melting onto box of food. Do not store food below ice build up. Make sure door to walk in freezer is closed securely to prevent temperature elevation. Repair to rremove ice build up. CORRECTED2. Duct tape on outside top of ice machine. Remove and provide easily cleanable, smooth, non absorbent repair.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice build up in walk in freezer melting onto box of food. Do not store food below ice build up. Make sure door to walk in freezer is closed securely to prevent temperature elevation. Repair to rremove ice build up. CORRECTED2. Duct tape on outside top of ice machine. Remove and provide easily cleanable, smooth, non absorbent repair.
- 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: Kick plate inside ice machine is soiled. Please clean.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Water leak at chemical preset at three bay sink. Repair.
- 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: Ice scoop with handle in drink ice up front by drink station. Please store with handle out of drink ice.
|
11/05/2014 | 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 door cooler in consumer area at 60 deg air temperature. Foods at 50-51 deg F. Repair to hold foods at 41 deg F or below. Do not use for potentially hazardous foods until repairs are complete and cooler is at 41 deg F or below. Disposed of 8 individual 1/2 pint milks, 21 Dannon yogurts, 2 green leaf yogurt/granola, 2 green leaf fruit cups, 2 Far East salads, 2 Tex Mex salads, 3 Green Leaf salads, at time of inspection.Note: on follow up inspection 10-21-2014 chicken in green leaf salad at 54 deg F. Repair to hold foods at 41 deg F or below. Do not use for potentially hazardous foods until repairs are complete. Note: on follow up inspection 10-28-2014 one door cooler in consumer area not being used for potentially hazardous foods.2. Display cooler behind counter is reading 45.5 deg F to 56 deg F on follow up inspection 10-28-2014. Food at 47.5 deg F to 48 deg F. Move all potentially hazardous foods from cooler. Note: Moved salads, yogurt and milks from cooler. Do not use until cooler can hold foods at 41 deg F or below. Make sure to have working thermometer with inside cooler. Note: Doors ordered for unit to help maintain temperature.
- 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 door cooler in consumer area at 60 deg air temperature. Foods at 50-51 deg F. Repair to hold foods at 41 deg F or below. Do not use for potentially hazardous foods until repairs are complete and cooler is at 41 deg F or below. Disposed of 8 individual 1/2 pint milks, 21 Dannon yogurts, 2 green leaf yogurt/granola, 2 green leaf fruit cups, 2 Far East salads, 2 Tex Mex salads, 3 Green Leaf salads, at time of inspection.Note: on follow up inspection 10-21-2014 chicken in green leaf salad at 54 deg F. Repair to hold foods at 41 deg F or below. Do not use for potentially hazardous foods until repairs are complete. Note: on follow up inspection 10-28-2014 one door cooler in consumer area not being used for potentially hazardous foods.2. Display cooler behind counter is reading 45.5 deg F to 56 deg F on follow up inspection 10-28-2014. Food at 47.5 deg F to 48 deg F. Move all potentially hazardous foods from cooler. Note: Moved salads, yogurt and milks from cooler. Do not use until cooler can hold foods at 41 deg F or below. Make sure to have working thermometer with inside cooler. Note: Doors ordered for unit to help maintain temperature.
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats in upstairs back kitchen and in basement. Please exterminate.
- 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: Employee did not wash hands before putting on gloves. Always wash hands before putting on gloves. CORRECTED
- Sanitizer criteria (corrected)
Sanitizer does not meet the requirements in 21 CFR 178.1010 including maximum concentration levels.
Correction: Provide only approved chemical sanitizer(s).
Comments: In place sanitizer under front hand sink is greater than 500 ppm. Please maintain quat per manufacturer instruction.Note: make sure to add water and check sanitizer levels until premix is repaired.
- 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: Sprinkles in front hand sink. Do not dump in hand sink. Use only for hand washing.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice build up in walk in freezer melting onto box of food. Do not store food below ice build up. Make sure door to walk in freezer is closed securely to prevent temperature elevation. Repair to rremove ice build up. CORRECTED2. Duct tape on outside top of ice machine. Remove and provide easily cleanable, smooth, non absorbent repair.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice build up in walk in freezer melting onto box of food. Do not store food below ice build up. Make sure door to walk in freezer is closed securely to prevent temperature elevation. Repair to rremove ice build up. CORRECTED2. Duct tape on outside top of ice machine. Remove and provide easily cleanable, smooth, non absorbent repair.
- 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: Kick plate inside ice machine is soiled. Please clean.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Water leak at chemical preset at three bay sink. Repair.
- 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: Ice scoop with handle in drink ice up front by drink station. Please store with handle out of drink ice.
|
10/28/2014 | 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: One door cooler in consumer area at 60 deg air temperature. Foods at 50-51 deg F. Repair to hold foods at 41 deg F or below. Do not use for potentially hazardous foods until repairs are complete and cooler is at 41 deg F or below. Disposed of 8 individual 1/2 pint milks, 21 Dannon yogurts, 2 green leaf yogurt/granola, 2 green leaf fruit cups, 2 Far East salads, 2 Tex Mex salads, 3 Green Leaf salads, at time of inspection.Note: on follow up inspection 10-21-2014 chicken in green leaf salad at 54 deg F. Repair to hold foods at 41 deg F or below. Do not use for potentially hazardous foods until repairs are complete.
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats in upstairs back kitchen and in basement. Please exterminate.
- 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: Employee did not wash hands before putting on gloves. Always wash hands before putting on gloves. CORRECTED
- Sanitizer criteria
Sanitizer does not meet the requirements in 21 CFR 178.1010 including maximum concentration levels.
Correction: Provide only approved chemical sanitizer(s).
Comments: In place sanitizer under front hand sink is greater than 500 ppm. Please maintain quat per manufacturer instruction.Note: make sure to add water and check sanitizer levels until premix is repaired.
- 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: Sprinkles in front hand sink. Do not dump in hand sink. Use only for hand washing.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice build up in walk in freezer melting onto box of food. Do not store food below ice build up. Make sure door to walk in freezer is closed securely to prevent temperature elevation. Repair to rremove ice build up. CORRECTED2. Duct tape on outside top of ice machine. Remove and provide easily cleanable, smooth, non absorbent repair.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice build up in walk in freezer melting onto box of food. Do not store food below ice build up. Make sure door to walk in freezer is closed securely to prevent temperature elevation. Repair to rremove ice build up. CORRECTED2. Duct tape on outside top of ice machine. Remove and provide easily cleanable, smooth, non absorbent repair.
- 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: Kick plate inside ice machine is soiled. Please clean.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Water leak at chemical preset at three bay sink. Repair.
- 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: Ice scoop with handle in drink ice up front by drink station. Please store with handle out of drink ice.
|
10/21/2014 | 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: One door cooler in consumer area at 60 deg air temperature. Foods at 50-51 deg F. Repair to hold foods at 41 deg F or below. Do not use for potentially hazardous foods until repairs are complete and cooler is at 41 deg F or below. Disposed of 8 individual 1/2 pint milks, 21 Dannon yogurts, 2 green leaf yogurt/granola, 2 green leaf fruit cups, 2 Far East salads, 2 Tex Mex salads, 3 Green Leaf salads, at time of inspection.
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats in upstairs back kitchen and in basement. Please exterminate.
- 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: Employee did not wash hands before putting on gloves. Always wash hands before putting on gloves. CORRECTED
- Sanitizer criteria
Sanitizer does not meet the requirements in 21 CFR 178.1010 including maximum concentration levels.
Correction: Provide only approved chemical sanitizer(s).
Comments: In place sanitizer under front hand sink is greater than 500 ppm. Please maintain quat per manufacturer instruction.
- 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: Sprinkles in front hand sink. Do not dump in hand sink. Use only for hand washing.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice build up in walk in freezer melting onto box of food. Do not store food below ice build up. Make sure door to walk in freezer is closed securely to prevent temperature elevation. Repair to rremove ice build up. 2. Duct tape on outside top of ice machine. Remove and provide easily cleanable, smooth, non absorbent repair.
- 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: Kick plate inside ice machine is soiled. Please clean.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Water leak at chemical preset at three bay sink. Repair.
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Ice scoop with handle in drink ice up front by drink station. Please store with handle out of drink ice.
|
10/14/2014 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Cooked chicken at 100-112 deg F. Hold at 135 deg F or above. Disposed of at time of inspection.
Location: Kitchen
Equipment: Steam table
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide one employee with food borne illness prevention training.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Drain line leak in walk in freezer on cooling unit. Repair.
Location: Kitchen
Equipment: Walk in freezer
|
03/11/2014 | Recheck |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Cooked chicken at 100-112 deg F. Hold at 135 deg F or above. Disposed of at time of inspection.
Location: Kitchen
Equipment: Steam table
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide one employee with food borne illness prevention training.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Drain line leak in walk in freezer on cooling unit. Repair.
Location: Kitchen
Equipment: Walk in freezer
|
03/07/2014 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Cooked chicken at 100-112 deg F. Hold at 135 deg F or above. Disposed of at time of inspection.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide one employee with food borne illness prevention training.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Drain line leak in walk in freezer on cooling unit. Repair.
|
03/04/2014 | Routine |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats in back kitchen. Exterminate.
Location: Kitchen (back)
- 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: Employees not washing hands beforer putting on gloves to handle ready to eat foods. Make sure employees wash hands before putting on gloves.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean containers stored in soiled lexon container over three bay sink. Discontinue. Store in clean container. CORRECTED
Location: Kitchen (back)
- 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: Ice bucket in back kitchen hand sink blocking it from use. Remove. Must be able to access hand sinks at all times.Note: bucket removed during inspection.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Dumping in back kitchen hand sink. Discontinue. Do not put anything in or on hand sinks. Use for hand washing only.
Location: Kitchen (back)
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Hot water leaking at front hand sink. Repair. Note: hot water was turned off at start of inspection. Leave hot water turned on to sink. Note: on follow up 8-19-2013 Hot water turned off to front hand sink due to leak. Repair. Leave water turned on to hand sink.
Location: Kitchen (front)
Equipment: Hand sink
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Cutting board in back heavily soiled. Clean, resurface or replace.
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: Boxes of plates on the floor in the basement. Store 6 inches off the floor.
Location: Basement
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: FRP loose/corner molding missing on half wall by mop sink. Secure/repair.
Location: Kitchen (back)
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloths on counters in back kitchen. Store in approved strength sanitizer solution.
Location: Kitchen (back)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Repair front hand sink paper towel dispenser. 2. Ice build up in walk in freezer. Repair. Note: Parts ordered and to be in by Thursday 8-22-20133. Door bent and not closing securely on walk in freezer. Repair. Note: Parts ordered and to be in by Thursday 8-22-2013
Location: Kitchen (front)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Repair front hand sink paper towel dispenser. 2. Ice build up in walk in freezer. Repair. Note: Parts ordered and to be in by Thursday 8-22-20133. Door bent and not closing securely on walk in freezer. Repair. Note: Parts ordered and to be in by Thursday 8-22-2013
Location: Kitchen (back)
|
08/27/2013 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats in back kitchen. Exterminate.
Location: Kitchen (back)
- 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: Employees not washing hands beforer putting on gloves to handle ready to eat foods. Make sure employees wash hands before putting on gloves.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean containers stored in soiled lexon container over three bay sink. Discontinue. Store in clean container. CORRECTED
Location: Kitchen (back)
- 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: Ice bucket in back kitchen hand sink blocking it from use. Remove. Must be able to access hand sinks at all times.Note: bucket removed during inspection.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Dumping in back kitchen hand sink. Discontinue. Do not put anything in or on hand sinks. Use for hand washing only.
Location: Kitchen (back)
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Hot water leaking at front hand sink. Repair. Note: hot water was turned off at start of inspection. Leave hot water turned on to sink. Note: on follow up 8-19-2013 Hot water turned off to front hand sink due to leak. Repair. Leave water turned on to hand sink.
Location: Kitchen (front)
Equipment: Hand sink
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Cutting board in back heavily soiled. Clean, resurface or replace.
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: Boxes of plates on the floor in the basement. Store 6 inches off the floor.
Location: Basement
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: FRP loose/corner molding missing on half wall by mop sink. Secure/repair.
Location: Kitchen (back)
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloths on counters in back kitchen. Store in approved strength sanitizer solution.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Repair front hand sink paper towel dispenser. 2. Ice build up in walk in freezer. Repair. Note: Parts ordered and to be in by Thursday 8-22-20133. Door bent and not closing securely on walk in freezer. Repair. Note: Parts ordered and to be in by Thursday 8-22-2013
Location: Kitchen (front)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Repair front hand sink paper towel dispenser. 2. Ice build up in walk in freezer. Repair. Note: Parts ordered and to be in by Thursday 8-22-20133. Door bent and not closing securely on walk in freezer. Repair. Note: Parts ordered and to be in by Thursday 8-22-2013
Location: Kitchen (back)
|
08/19/2013 | Recheck |
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean containers stored in soiled lexon container over three bay sink. Discontinue. Store in clean container. CORRECTED
Location: Kitchen (back)
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Dumping in back kitchen hand sink. Discontinue. Do not put anything in or on hand sinks.
Location: Kitchen (back)
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Hot water leaking at front hand sink. Repair. Note: hot water was turned off at start of inspection. Leave hot water turned on to sink.
Location: Kitchen (front)
Equipment: Hand sink
- 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: Boxes of plates on the floor in the basement. Store 6 inches off the floor.
Location: Basement
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: FRP loose on half wall by mop sink. Secure.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Repair front hand sink paper towel dispenser. 2. Ice build up in walk in freezer. Repair.3. Door bent and not closing securely on walk in freezer. Repair.
Location: Kitchen (front)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Repair front hand sink paper towel dispenser. 2. Ice build up in walk in freezer. Repair.3. Door bent and not closing securely on walk in freezer. Repair.
Location: Kitchen (back)
|
08/08/2013 | Recheck |
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean containers stored in soiled lexon container over three bay sink. Discontinue. Store in clean container. CORRECTED
Location: Kitchen (back)
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Dumping in back kitchen hand sink. Discontinue. Do not put anything in or on hand sinks.
Location: Kitchen (back)
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Hot water leaking at front hand sink. Repair. Note: hot water was turned off at start of inspection. Leave hot water turned on to sink.
Location: Kitchen (front)
Equipment: Hand sink
- 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: Boxes of plates on the floor in the basement. Store 6 inches off the floor.
Location: Basement
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: FRP loose on half wall by mop sink. Secure.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Repair front hand sink paper towel dispenser. 2. Ice build up in walk in freezer. Repair.3. Door bent and not closing securely on walk in freezer. Repair.
Location: Kitchen (front)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Repair front hand sink paper towel dispenser. 2. Ice build up in walk in freezer. Repair.3. Door bent and not closing securely on walk in freezer. Repair.
Location: Kitchen (back)
|
08/01/2013 | Routine |
| No violation noted during this evaluation. | 01/07/2013 | Routine |
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Please clean, replace or resurface small cutting boards.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Please clean fan guards in walk in cooler.
Location: Kitchen
|
06/28/2012 | 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: Make sure to keep written record with food type, amount, and times if holding hot food with heat lamp as it does not hold at 135 deg F or above.
Location: Kitchen (front)
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: Remove gnat pest control. Use approved pesticides.
Location: Kitchen (back)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Do not store utensils in sanitizer solution. May clean on clean dry cloth and wash-rinse-sanitize dishes and change cloths every 4 hours or more frequently if needed.
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Dumping in back kitchen hand sink. Discontinue. Clean
Location: Kitchen (back)
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean fan guards in walk in cooler.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth on counter. Please store in approved strength sanitizer solution.
Location: Kitchen (front)
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Do not store dishes in vegetable prep sink.
Location: Kitchen
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Remove chipped ice bucket so plastic pieces do not get into ice.
|
12/20/2011 | 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: Make sure to keep written record with food type, amount, and times if holding hot food with heat lamp as it does not hold at 135 deg F or above.
Location: Kitchen (front)
- Restricted use pesticides
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: Remove gnat pest control. Use approved pesticides.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Do not store utensils in sanitizer solution. May clean on clean dry cloth and wash-rinse-sanitize dishes and change cloths every 4 hours or more frequently if needed.
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Dumping in back kitchen hand sink. Discontinue. Clean
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean fan guards in walk in cooler.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth on counter. Please store in approved strength sanitizer solution.
Location: Kitchen (front)
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Do not store dishes in vegetable prep sink.
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Remove chipped ice bucket so plastic pieces do not get into ice.
|
12/13/2011 | Routine |
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