| No violation noted during this evaluation. | 06/17/2014 | 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.
Comments: FLOOR IS SOILED IN FRONT SERVICE AREA ALSO IN PREP AREA NEAR THE WEIGHT STATION.
Location: Service counter
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FRONT AREA WHERE THE TRASH CAN STORED UNDER THE COUNTER IS HEAVILY SOILED FROM AN ACCUMULATION OF SPILLS AND FOOD DEBRIS.
Location: Service counter
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: SAMSUNG TOASTER /BAKE OVEN SOILED IN THE INTERIOR CAVITY. PLEASE CLEAN AT LEAST EVERY 24 HOURS.
Location: Prep area
Equipment: Oven
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS WERE AT HAND SINK
Location: Service counter
Equipment: Hand sink
|
11/19/2013 | Routine |
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1. The glaze pit and equipment are soiled. 2. Weight scale heavily soiled 3. Prep tables were soiled Please ensure food equipment is cleaned and sanitized after use to prevent food borne illness.
Location: Kitchen
Equipment: -
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1. The glaze pit and equipment are soiled. 2. Weight scale heavily soiled 3. Prep tables were soiled Please ensure food equipment is cleaned and sanitized after use to prevent food borne illness.
Location: Kitchen
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1. The glaze pit and equipment are soiled. 2. Weight scale heavily soiled 3. Prep tables were soiled Please ensure food equipment is cleaned and sanitized after use to prevent food borne illness.
Location: Kitchen
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Replace lights in the hood system
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Floor soiled from a sticky substance. Also in the walk in coolers. Please clean more frequently.
Location: Kitchen (front)
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Floor soiled from a sticky substance. Also in the walk in coolers. Please clean more frequently.
Location: Kitchen (back)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Defrost walk in freezer.
Location: Kitchen
Equipment: Walk in freezer
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Rotating oven is soiled.
Location: Kitchen (front)
Equipment: Oven
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Hand sinks must be stocked at all time to ensure proper hand washing is taking place.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Hand sinks must be stocked at all time to ensure proper hand washing is taking place.
Location: Kitchen (front)
Equipment: Hand sink
|
05/17/2013 | Recheck |
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1. The glaze pit and equipment are soiled. 2. Weight scale heavily soiled 3. Prep tables were soiled Please ensure food equipment is cleaned and sanitized after use to prevent food borne illness.
Location: Kitchen
Equipment: -
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1. The glaze pit and equipment are soiled. 2. Weight scale heavily soiled 3. Prep tables were soiled Please ensure food equipment is cleaned and sanitized after use to prevent food borne illness.
Location: Kitchen
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1. The glaze pit and equipment are soiled. 2. Weight scale heavily soiled 3. Prep tables were soiled Please ensure food equipment is cleaned and sanitized after use to prevent food borne illness.
Location: Kitchen
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Replace lights in the hood system
Location: Kitchen
- 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.
Comments: Floor soiled from a sticky substance. Also in the walk in coolers. Please clean more frequently.
Location: Kitchen (front)
- 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.
Comments: Floor soiled from a sticky substance. Also in the walk in coolers. Please clean more frequently.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Defrost walk in freezer.
Location: Kitchen
Equipment: Walk in freezer
- Baking/cooking equipment soiled (corrected on site)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Rotating oven is soiled.
Location: Kitchen (front)
Equipment: Oven
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Hand sinks must be stocked at all time to ensure proper hand washing is taking place.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Hand sinks must be stocked at all time to ensure proper hand washing is taking place.
Location: Kitchen (front)
Equipment: Hand sink
|
05/03/2013 | Routine |
| No violation noted during this evaluation. | 11/16/2012 | Routine |
- Food storage (corrected on site)
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.
Location: Kitchen
Equipment: Walk in freezer
- Food storage (corrected on site)
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.
Location: Dry storage
|
05/25/2012 | Routine |
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