| No violation noted during this evaluation. | 08/15/2014 | Routine |
- 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: HAND SINK LOCATION BLOCKED WITH EMPTY CONTAINERS - CONTAINERS WERE REMOVED - CORRECTED ON SITE.
Equipment: Hand sink
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: CHEMICAL SANITIZER CONCENTRATION IS BELOW THE REQUIRED LIMIT. MAINTAIN CHLORINE BASED SANITIZER AT 50 - 100 PPM - CORRECTED ON SITE.
|
08/14/2014 | Routine |
| No violation noted during this evaluation. | 08/08/2014 | Routine |
| No violation noted during this evaluation. | 04/03/2014 | Routine |
- 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: FOOD HANDLERS HANDLING READY TO EAT FOOD SUCH AS LETTUCE, TOMATOES, AND CHEESE WITH BARE HANDS. CORRECTED 8/15/2013UTILIZE GLOVES, UNTENSILS, OR DELI TISSUE TO PREVENT BARE HAND CONTACT WITH READY TO EAT FOODS CORRECTED8/15/2013
- 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: EMPLOYEES TOUCHED FACE AND CONTINUED FOOD PREP WITHOUT CHANGING GLOVES. ENSURE GLOVES ARE CHANGED AFTER CONTAMINATION. CORRECTED 8/15/2013
- 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: FOOD EMPLOYEES ON COOK LINE DID NOT WASH HANDS BEFORE PUTTING ON GLOVES. CORRECTED 8/15/2013WASH HANDS THOROUGHLY BEFORE GLOVE USE AND IN BETWEEN CHANGES. CORRECTED 8/15/2013
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET WIPING CLOTHS STORED INSIDE HAND SINK. CORRECTED 8/15/2013STORE CLOTHS IN SANITIZING SOLUTION WHEN NOT IN USE.
Location: Kitchen
- 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.
|
08/15/2013 | 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: FOOD HANDLERS HANDLING READY TO EAT FOOD SUCH AS LETTUCE, TOMATOES, AND CHEESE WITH BARE HANDS.UTILIZE GLOVES, UNTENSILS, OR DELI TISSUE TO PREVENT BARE HAND CONTACT WITH READY TO EAT FOODS.
- 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: EMPLOYEES TOUCHED FACE AND CONTINUED FOOD PREP WITHOUT CHANGING GLOVES. ENSURE GLOVES ARE CHANGED AFTER CONTAMINATION.
- 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: FOOD EMPLOYEES ON COOK LINE DID NOT WASH HANDS BEFORE PUTTING ON GLOVES.WASH HANDS THOROUGHLY BEFORE GLOVE USE AND IN BETWEEN CHANGES.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: REACH IN FREEZER SOILED ON THE INTERIOR.CLEAN AND SANITIZE THOROUGHLY.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET WIPING CLOTHS STORED INSIDE HAND SINK.STORE CLOTHS IN SANITIZING SOLUTION WHEN NOT IN USE.
Location: Kitchen
- 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.
|
06/15/2013 | Routine |
- 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.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Repair or replace hanging vent in mobile truck.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Please clean the bottom of refrigeration unit in mobile truck.
|
03/15/2013 | Routine |
| No violation noted during this evaluation. | 09/29/2012 | Routine |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.Cold top holding potentially hazardous foods at 65 degrees F. Cooler is on but not holding proper temperature. Ice packs have been placed below pans in cold top to help product hold 41 degrees F or below.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
|
07/14/2012 | Routine |
| No violation noted during this evaluation. | 06/30/2012 | 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. COLD TOP COOLER HOLDING FOOD AT 47 DEGREES F. MAINTAIN FOOD AT 41 DEGREES OR LOWER.2. COOLER UNPLUGGED NEAR DEEP FRYER HOLDING AT 49 DEGREES F. MONITOR COOLING UNITS TO ENSURE ALL COOLERS MAINTAIN 41 DEGREES F.
Location: Kitchen
- 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: DEBRIS STORED INSIDE HAND SINK. KEEP HAND SINK CLEAR AT ALL TIMES TO ALLOW HAND WASHIN.
Location: Kitchen
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: EMPLOYEE ON COOK LINE PREPARING FOOD WITHOUT WEARING A HAIR RESTRAINT. ENSURE ALL FOOD HANDLERS WEAR PROPER HAIR RESTRAINTS.
|
06/09/2012 | Routine |
| No violation noted during this evaluation. | 05/27/2012 | Routine |
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITZER CONCENTRATION TOO STRONG IN BUCKET (GREATER THAN 200 PPM CHLORINE). MAINTAIN SOLUTION AT 100 PPM.
Location: Kitchen
|
05/04/2012 | Routine |
- Chemical sanitizing exposure time and concentration (corrected on site)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
|
02/17/2012 | Routine |
| No violation noted during this evaluation. | 02/04/2012 | Super Bowl Routine |
| No violation noted during this evaluation. | 02/02/2012 | Routine |
| No violation noted during this evaluation. | 01/27/2012 | Routine |
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