- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen
|
03/19/2014 | 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: Steak internal temperature at 46 F, ambient air temperature at 45 FMoved steak, sour cream, and cheese out of cooler to walk in cooler during inspection
Location: Kitchen
Equipment: Prep Top Cooler
- Equipment repair (corrected on site)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 08/26/13:Towel dispenser not changed from routine - change to access paper towels for drying hands
Location: Kitchen (front)
Equipment: Hand sink
|
08/26/2013 | 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: Steak internal temperature at 46 F, ambient air temperature at 45 FMoved steak, sour cream, and cheese out of cooler to walk in cooler during inspection
Location: Kitchen
Equipment: Prep Top Cooler
|
08/22/2013 | 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: Burger cooler. Move foods to a cooler at 41 F and monitor 2-door reach in cooler temperature. Repair to cold hold at 41 F
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: No hot water available at 2-bay for vegetable washing. Sputters when turned on. Repair
Location: Kitchen
Equipment: 2-bay
- 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: Taco cooler
Location: Kitchen
Equipment: Prep Top Cooler
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Establishment out of paper towels
Location: Kitchen (front)
Equipment: Hand sink
- Unapproved use of two bay (corrected)
Unapproved use of 2 compartment sink for warewashing.
Correction: Use 2 bay sinks for approved uses only.
Comments: 2-bay is for washing produce. Storing clean dishware inside. Use drainboard of 3-bay to air dry dishes. Discontinue.
Location: Kitchen
Equipment: 2-bay
|
01/14/2013 | 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: Burger cooler. Move foods to a cooler at 41 F and monitor 2-door reach in cooler temperature. Repair to cold hold at 41 F
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: No hot water available at 2-bay for vegetable washing. Sputters when turned on. Repair
Location: Kitchen
Equipment: 2-bay
- Thermometer, provided (corrected on site)
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: Taco cooler
Location: Kitchen
Equipment: Prep Top Cooler
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Establishment out of paper towels
Location: Kitchen (front)
Equipment: Hand sink
- Unapproved use of two bay (corrected on site)
Unapproved use of 2 compartment sink for warewashing.
Correction: Use 2 bay sinks for approved uses only.
Comments: 2-bay is for washing produce. Storing clean dishware inside. Use drainboard of 3-bay to air dry dishes. Discontinue.
Location: Kitchen
Equipment: 2-bay
|
01/08/2013 | Routine |
| No violation noted during this evaluation. | 07/06/2012 | Illness Complaint |
- 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: Observed same gloves on while washing dishes, continued to prep onions with same gloves
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Correct hosing for sanitizer.
Location: Kitchen
Equipment: 3-bay
|
06/14/2012 | Recheck |
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Observed same gloves on while washing dishes, continued to prep onions with same gloves
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Correct hosing for sanitizer.
Location: Kitchen
Equipment: 3-bay
|
06/08/2012 | Routine |
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (front)
Equipment: Hand sink
|
03/05/2012 | 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: Salsa at 49 F since 1030. Discarded.
Location: Dining room
Equipment: Prep Top 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.
Location: Cook line
|
12/22/2011 | 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: Salsa at 49 F since 1030. Discarded.
Location: Dining room
Equipment: Prep Top Cooler
- Eating, drinking, smoking (corrected on site)
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.
Location: Cook line
|
12/13/2011 | Routine |
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