- 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.
Comments: EMPLOYEES DRINKING IN PREP AREA WITHOUT LIDS AND STRAWS ON BEVERAGE CUPS.PROVIDE LIDS AND STRAWS ON BEVERAGE CUPS IN PREP AREAS.
Location: Kitchen
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: WATER REACHING A MAXIMUM OF 75 DEGREES F AT KITCHEN HAND SINK.PROVIDE WATER AT A MINIMUM OF 100 DEGREES F. A PART IS ON ORDER TO HAVE SINK REPAIRED.
Location: Kitchen
Equipment: Hand sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: INTERIOR SURFACE OF RICE WARMER SCRATCHED AND PEELING.REPLACE INSERT.
Location: Kitchen
- 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 DRIPPING FROM PIPE BELOW THREE BAY SINK.REPAIR LEAK.
Location: Kitchen
Equipment: 3-bay
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09/30/2014 | Recheck |
- 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.
Comments: EMPLOYEES DRINKING IN PREP AREA WITHOUT LIDS AND STRAWS ON BEVERAGE CUPS.PROVIDE LIDS AND STRAWS ON BEVERAGE CUPS IN PREP AREAS.
Location: Kitchen
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: WATER REACHING A MAXIMUM OF 75 DEGREES F AT KITCHEN HAND SINK.PROVIDE WATER AT A MINIMUM OF 100 DEGREES F. A PART IS ON ORDER TO HAVE SINK REPAIRED.
Location: Kitchen
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: INTERIOR SURFACE OF RICE WARMER SCRATCHED AND PEELING.REPLACE INSERT.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER DRIPPING FROM PIPE BELOW THREE BAY SINK.REPAIR LEAK.
Location: Kitchen
Equipment: 3-bay
|
09/25/2014 | Recheck |
- 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.
Comments: EMPLOYEES DRINKING IN PREP AREA WITHOUT LIDS AND STRAWS ON BEVERAGE CUPS.PROVIDE LIDS AND STRAWS ON BEVERAGE CUPS IN PREP AREAS.
Location: Kitchen
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: WATER REACHING A MAXIMUM OF 75 DEGREES F AT KITCHEN HAND SINK.PROVIDE WATER AT A MINIMUM OF 100 DEGREES F. A PART IS ON ORDER TO HAVE SINK REPAIRED.
Location: Kitchen
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: INTERIOR SURFACE OF RICE WARMER SCRATCHED AND PEELING.REPLACE INSERT.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER DRIPPING FROM PIPE BELOW THREE BAY SINK.REPAIR LEAK.
Location: Kitchen
Equipment: 3-bay
|
09/16/2014 | 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.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: HOT WATER FAUCET FIXTURE IN NEED OF REPAIR AT THREE COMPARTMENT SINK.PROVIDE REPAIR.
Location: Kitchen
Equipment: 3-bay
|
01/17/2014 | 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: SANITIZER CONCENTRATION TOO STRONG IN BUCKET. OVER 200 PPM CHLORINE.MAINTAIN SOLUTION BETWEEN 50 AND 100 PPM .
Location: Kitchen
|
06/17/2013 | 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: SHREDDED CHEESE, YOGURT AND CUCUMBER SAUCE HOLDING AT 62 DEGREES ON COUNTER TOP WITHOUT TEMPERATURE CONTROL. ENSURE POTENTIALLY HAZARDOUS FOODS ARE HEALD AT 41 DEGREES F OR LOWER.
Location: Buffet
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: TWO CONTAINERS OF HUMMUS STORED BELOW RAW MEAT PRODUCT INSIDE REACH IN COOLER. STORE READY TO EAT FOODS ABOUT RAW TO PROTECT FOOD FROM CROSS CONTAMINATION.
Location: Kitchen (back)
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: PROVIDE SEVEN DAY EXPIRATION DATE ON ALL PREPARED FOODS NOT USED WITH 24 HOURS.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: REACH IN COOLER CONTAINING RAW MEAT PRODUCT SOILED LOCATED IN BACK KITCHEN AREA. CLEAN THOROUGHLY.
Location: Kitchen
- No warewashing equipment (corrected)
No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
Comments: PROVIDE ONE ADDITIONAL DRAIN PLUG TO PROPERLY CLEAN DISH WARE AND EQUIPMENT.
Location: Kitchen
- Bulk labeling (corrected on site)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: SPRAY BOTTLE CONTAINING WATER NOT LABELED IN KITCHEN AREA. LABEL BOTTLE WITH CONTENTS.
Location: Kitchen
- Food on display (corrected on site)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: HOT FOOD STORED IN SCHAFER PANS AND BOWL OF SALAD, AND CONDIMENTS STORED EXPOSED WITHOUT PROTECTIVE COVERING. PROVIDE SNEEZE GUARD TO PROTECT FOOD ON BUFFET. LIDS TEMPORARILY UTILIZED TO COVER FOOD ON BUFFET.
Location: Buffet
|
12/27/2012 | 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: SHREDDED CHEESE, YOGURT AND CUCUMBER SAUCE HOLDING AT 62 DEGREES ON COUNTER TOP WITHOUT TEMPERATURE CONTROL. ENSURE POTENTIALLY HAZARDOUS FOODS ARE HEALD AT 41 DEGREES F OR LOWER.
Location: Buffet
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: TWO CONTAINERS OF HUMMUS STORED BELOW RAW MEAT PRODUCT INSIDE REACH IN COOLER. STORE READY TO EAT FOODS ABOUT RAW TO PROTECT FOOD FROM CROSS CONTAMINATION.
Location: Kitchen (back)
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: PROVIDE SEVEN DAY EXPIRATION DATE ON ALL PREPARED FOODS NOT USED WITH 24 HOURS.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: REACH IN COOLER CONTAINING RAW MEAT PRODUCT SOILED LOCATED IN BACK KITCHEN AREA. CLEAN THOROUGHLY.
Location: Kitchen
- No warewashing equipment
No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
Comments: PROVIDE ONE ADDITIONAL DRAIN PLUG TO PROPERLY CLEAN DISH WARE AND EQUIPMENT.
Location: Kitchen
- Bulk labeling (corrected on site)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: SPRAY BOTTLE CONTAINING WATER NOT LABELED IN KITCHEN AREA. LABEL BOTTLE WITH CONTENTS.
Location: Kitchen
- Food on display (corrected on site)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: HOT FOOD STORED IN SCHAFER PANS AND BOWL OF SALAD, AND CONDIMENTS STORED EXPOSED WITHOUT PROTECTIVE COVERING. PROVIDE SNEEZE GUARD TO PROTECT FOOD ON BUFFET. LIDS TEMPORARILY UTILIZED TO COVER FOOD ON BUFFET.
Location: Buffet
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12/17/2012 | Routine |
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MATERIAL COVERING LEDGE ON LEFT SIDE OF ICE MACHINE BIN DETERIORATED. REPLACE
Location: Kitchen
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
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10/31/2012 | Pre-Licensing |
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