- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: UNRESTRAINED CO2 TANKS AT SODA DISPENSER.Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WIPING CLOTHS STORED ON COUNTERS, PREP TABLES ETC. PLEASE KEEP WIPING CLOTHS INSIDE SANITIZER BUCKET WHEN NOT IN USE.
Location: Kitchen
|
07/24/2014 | 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: 1. SHREDDED CHEESE IN PREP TOP COOLER MEASURED 49 DEGREES F.2. THERMOMETER IN PREP TOP COOLER/REACH IN COOLER MEASURED 50 DEGREES F.3. AIR TEMPERATURE IN PREP TOP COOLER/REACH IN COOLER MEASURED 51 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW. REPAIR AND/OR ADJUST ACCORDINGLY.
Location: Kitchen
Equipment: Prep Top Cooler
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: 1. SAUSAGE DATE MARKED AS 9-19-132. PEPPERONI DATE MARKED AS 7-2-133. HOT DOGS DATE MARKED AS 10-28-13(DATE MARKED WITH COOKED, PREPPED, OR OPENED DATE)ENSURE ALL FOODS ARE KEPT NO LONGER THAN 7 DAYS. DISCARD ALL FOODS THAT ARE PAST THEIR DISCARD DATE.
Location: Kitchen
Equipment: Upright 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. BOX OF CHIPS STORED DIRECTLY ON THE FLOOR.STORE AT LEAST 6 INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION.
Location: Kitchen
|
11/18/2013 | 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: 1. SHREDDED CHEESE IN PREP TOP COOLER MEASURED 49 DEGREES F.2. THERMOMETER IN PREP TOP COOLER/REACH IN COOLER MEASURED 50 DEGREES F.3. AIR TEMPERATURE IN PREP TOP COOLER/REACH IN COOLER MEASURED 51 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW. REPAIR AND/OR ADJUST ACCORDINGLY.
Location: Kitchen
Equipment: Prep Top Cooler
- Discarding datemarking
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: 1. SAUSAGE DATE MARKED AS 9-19-132. PEPPERONI DATE MARKED AS 7-2-133. HOT DOGS DATE MARKED AS 10-28-13(DATE MARKED WITH COOKED, PREPPED, OR OPENED DATE)ENSURE ALL FOODS ARE KEPT NO LONGER THAN 7 DAYS. DISCARD ALL FOODS THAT ARE PAST THEIR DISCARD DATE.
Location: Kitchen
Equipment: Upright 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. BOX OF CHIPS STORED DIRECTLY ON THE FLOOR.STORE AT LEAST 6 INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION.
Location: Kitchen
|
11/07/2013 | Routine |
| No violation noted during this evaluation. | 01/08/2013 | Routine |
- 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. Two packs of frozen meat thawing out at room temperature inside of two bay sink. Use approved methods to thaw frozen foods. Do not thaw out at room temperature. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Kitchen
|
04/23/2012 | Routine |
| No violation noted during this evaluation. | 11/29/2011 | Routine |
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