- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener blade soiled. Clean and sanitize.
Location: Kitchen
Equipment: Can opener
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sititng out. Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Raw wood used to support metal shelf on cooks line. Remove, Wood is not approved for use in kitchen . Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Top metal shelf above prep top cooler soiled. clean.
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: 1. Cold water not working at front hand sink. Repair.
Location: Kitchen
Equipment: Hand sink
|
08/21/2014 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener blade soiled. Clean and sanitize.
Location: Kitchen
Equipment: Can opener
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sititng out. Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Raw wood used to support metal shelf on cooks line. Remove, Wood is not approved for use in kitchen . Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Top metal shelf above prep top cooler soiled. clean.
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: 1. Cold water not working at front hand sink. Repair.
Location: Kitchen
Equipment: Hand sink
|
08/14/2014 | 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. White plastic container of cooked chicken sitting out at room temperature at 59 deg. F . Do not sit out at room temperature. Hold all potentially hazardous food items at 41 deg. F. or below. 2. Small metal pan of cooked chicken sitting out at room temperature at 51 deg. F. Do not sit out at room temperature. Hold all potentially hazardous food items at 41 deg. F. or below. 3. Raw whole eggs sitting out at room temperature on cooks line. Do not sit potentially hazardous raw whole eggs out at room temperature. Hold all raw whole eggs at 41 deg. F. or below.
Location: Cook line
- 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. White plastic container of cooked chicken sitting out at room temperature at 59 deg. F . Do not sit out at room temperature. Hold all potentially hazardous food items at 41 deg. F. or below. 2. Small metal pan of cooked chicken sitting out at room temperature at 51 deg. F. Do not sit out at room temperature. Hold all potentially hazardous food items at 41 deg. F. or below. 3. Raw whole eggs sitting out at room temperature on cooks line. Do not sit potentially hazardous raw whole eggs out at room temperature. Hold all raw whole eggs at 41 deg. F. or below.
Location: Cook line
- 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. White plastic container of cooked chicken sitting out at room temperature at 59 deg. F . Do not sit out at room temperature. Hold all potentially hazardous food items at 41 deg. F. or below. 2. Small metal pan of cooked chicken sitting out at room temperature at 51 deg. F. Do not sit out at room temperature. Hold all potentially hazardous food items at 41 deg. F. or below. 3. Raw whole eggs sitting out at room temperature on cooks line. Do not sit potentially hazardous raw whole eggs out at room temperature. Hold all raw whole eggs at 41 deg. F. or below.
Location: Cook line
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. One bay food prep sink soiled in kitchen area. Clean and sanitize. 2. Can opener blade soiled. Clean and sanitize.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. One bay food prep sink soiled in kitchen area. Clean and sanitize. 2. Can opener blade soiled. Clean and sanitize.
Location: Kitchen
Equipment: Can opener
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Large number 10 metal cans being re-used to store peppers in below steam table. Do not not re-use cans that food come in. Once food has been used that came in can you must discard can. Metal cans are a single use items and are not approved to be washed and re-used.
Location: Kitchen
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: 1. No working probe thermometer. Provide working probe thermometer.
- Bulk labeling (corrected)
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: 1. Bulk food containers not labeled. Working containers holding food items shall be labeled with the common name of the food item.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sitting out on cooks line. Wet towels shall be stored in sanitizer when not in use.
Location: Cook line
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Chicken inside of large metal bowl with holes at 47 deg. F. Do not place large amouts of cooked chicken in bowls to cool. Place hot chicken on large metal sheet pans filled not more than one inch high to aid in cooling. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. Potentially hazardous foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. NOTE > WENT OVER PROPER COOLING WITH OWNER AT TIME OF INSPECTION.
Location: Walk-in 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. Food items not covered up inside of walk in freezer. Cover all food itmes. 2. Bulk food containers misisng lids. Keep lids on all bulk food containers when not in use.
Location: Walk-in freezer
- 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. Food items not covered up inside of walk in freezer. Cover all food itmes. 2. Bulk food containers misisng lids. Keep lids on all bulk food containers when not in use.
Location: Kitchen
Equipment: Bulk food containers
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shelvivng above three bay sink soiled. Clean. 2. Metal shelving abover large prep tables in kitchen area soiled. Clean.
Location: Kitchen
Equipment: Metal shelving
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Drain lilne leaking below three bay sink in kitchen area. Repair.
Location: Kitchen
Equipment: 3-bay
|
03/11/2014 | 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. White plastic container of cooked chicken sitting out at room temperature at 59 deg. F . Do not sit out at room temperature. Hold all potentially hazardous food items at 41 deg. F. or below. 2. Small metal pan of cooked chicken sitting out at room temperature at 51 deg. F. Do not sit out at room temperature. Hold all potentially hazardous food items at 41 deg. F. or below. 3. Raw whole eggs sitting out at room temperature on cooks line. Do not sit potentially hazardous raw whole eggs out at room temperature. Hold all raw whole eggs at 41 deg. F. or below.
Location: Cook line
- 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. White plastic container of cooked chicken sitting out at room temperature at 59 deg. F . Do not sit out at room temperature. Hold all potentially hazardous food items at 41 deg. F. or below. 2. Small metal pan of cooked chicken sitting out at room temperature at 51 deg. F. Do not sit out at room temperature. Hold all potentially hazardous food items at 41 deg. F. or below. 3. Raw whole eggs sitting out at room temperature on cooks line. Do not sit potentially hazardous raw whole eggs out at room temperature. Hold all raw whole eggs at 41 deg. F. or below.
Location: Cook line
- 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. White plastic container of cooked chicken sitting out at room temperature at 59 deg. F . Do not sit out at room temperature. Hold all potentially hazardous food items at 41 deg. F. or below. 2. Small metal pan of cooked chicken sitting out at room temperature at 51 deg. F. Do not sit out at room temperature. Hold all potentially hazardous food items at 41 deg. F. or below. 3. Raw whole eggs sitting out at room temperature on cooks line. Do not sit potentially hazardous raw whole eggs out at room temperature. Hold all raw whole eggs at 41 deg. F. or below.
Location: Cook line
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. One bay food prep sink soiled in kitchen area. Clean and sanitize. 2. Can opener blade soiled. Clean and sanitize.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. One bay food prep sink soiled in kitchen area. Clean and sanitize. 2. Can opener blade soiled. Clean and sanitize.
Location: Kitchen
Equipment: Can opener
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Large number 10 metal cans being re-used to store peppers in below steam table. Do not not re-use cans that food come in. Once food has been used that came in can you must discard can. Metal cans are a single use items and are not approved to be washed and re-used.
Location: Kitchen
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: 1. No working probe thermometer. Provide working probe thermometer.
- Bulk labeling
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: 1. Bulk food containers not labeled. Working containers holding food items shall be labeled with the common name of the food item.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sitting out on cooks line. Wet towels shall be stored in sanitizer when not in use.
Location: Cook line
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Chicken inside of large metal bowl with holes at 47 deg. F. Do not place large amouts of cooked chicken in bowls to cool. Place hot chicken on large metal sheet pans filled not more than one inch high to aid in cooling. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. Potentially hazardous foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. NOTE > WENT OVER PROPER COOLING WITH OWNER AT TIME OF INSPECTION.
Location: Walk-in 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. Food items not covered up inside of walk in freezer. Cover all food itmes. 2. Bulk food containers misisng lids. Keep lids on all bulk food containers when not in use.
Location: Walk-in freezer
- 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. Food items not covered up inside of walk in freezer. Cover all food itmes. 2. Bulk food containers misisng lids. Keep lids on all bulk food containers when not in use.
Location: Kitchen
Equipment: Bulk food containers
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shelvivng above three bay sink soiled. Clean. 2. Metal shelving abover large prep tables in kitchen area soiled. Clean.
Location: Kitchen
Equipment: Metal shelving
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Drain lilne leaking below three bay sink in kitchen area. Repair.
Location: Kitchen
Equipment: 3-bay
|
03/04/2014 | 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. Cooked chicken sititng out at room temperature on cooks line. Do not sit potentially hazardous cooked chicken out at room temperature. 2. Raw hole eggs sitting out at room temperature. Do not sit raw whole eggs out at room temperature. NOTE > ABOVE VIOLATIONS ARE REPEAT VIOLATIONS.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener blade soiled. Clean.
Location: Kitchen
Equipment: Can opener
- Wiping cloths / no other purpose (corrected)
Wiping cloth(s) used improperly.
Correction: Cloths used for wiping food spills shall be used for no other purpose.
Comments: 1. Cloth apron covering crab rangoon in reach in cooler in kitchen area. Do not cover food with cloth towels or aprons.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sitting out in kitchen area. Wet towels shall be stored in sanitizer 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.
Comments: 1. Metal shelf above three bay sink soiled. Clean. 2. Metal shelf above one bay sink and prep table in kitchen area soiled. Clean. 3. Top shelf above cold top cooler soiled. Clean.
Location: Kitchen
Equipment: Metal shelving
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hot water heater leaking in back kitchen area into bucket. Repair or replace. 2. Hot and cold water faucets in poor repair at one bay sink. Repair or replace. 3. Cold water not working at front hand sink in kitchen area. Repair
Location: Kitchen (back)
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hot water heater leaking in back kitchen area into bucket. Repair or replace. 2. Hot and cold water faucets in poor repair at one bay sink. Repair or replace. 3. Cold water not working at front hand sink in kitchen area. Repair
Location: Kitchen
|
11/01/2013 | 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. Cooked chicken sititng out at room temperature on cooks line. Do not sit potentially hazardous cooked chicken out at room temperature. 2. Raw hole eggs sitting out at room temperature. Do not sit raw whole eggs out at room temperature. NOTE > ABOVE VIOLATIONS ARE REPEAT VIOLATIONS.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener blade soiled. Clean.
Location: Kitchen
Equipment: Can opener
- Wiping cloths / no other purpose
Wiping cloth(s) used improperly.
Correction: Cloths used for wiping food spills shall be used for no other purpose.
Comments: 1. Cloth apron covering crab rangoon in reach in cooler in kitchen area. Do not cover food with cloth towels or aprons.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sitting out in kitchen area. Wet towels shall be stored in sanitizer 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.
Comments: 1. Metal shelf above three bay sink soiled. Clean. 2. Metal shelf above one bay sink and prep table in kitchen area soiled. Clean. 3. Top shelf above cold top cooler soiled. Clean.
Location: Kitchen
Equipment: Metal shelving
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hot water heater leaking in back kitchen area into bucket. Repair or replace. 2. Hot and cold water faucets in poor repair at one bay sink. Repair or replace. 3. Cold water not working at front hand sink in kitchen area. Repair
Location: Kitchen (back)
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hot water heater leaking in back kitchen area into bucket. Repair or replace. 2. Hot and cold water faucets in poor repair at one bay sink. Repair or replace. 3. Cold water not working at front hand sink in kitchen area. Repair
Location: Kitchen
|
10/25/2013 | 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: 1. Large amounts of cooked chicken sititng out at room temperature due to improper cooling. Do not sit hot foods out at room temperature to cool. Place in shallow pans and put inside of walk in cooler uncovered until cooled to 41 deg. F. After food iterms are cooled cover food. 2. Raw whole eggs sitting out at room temperature on cooks line. Do not sit potentially hazardous raw whole eggs out at room temperature. Hold at 41 deg. F or below.
Location: Kitchen
- 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. Large amounts of cooked chicken sititng out at room temperature due to improper cooling. Do not sit hot foods out at room temperature to cool. Place in shallow pans and put inside of walk in cooler uncovered until cooled to 41 deg. F. After food iterms are cooled cover food. 2. Raw whole eggs sitting out at room temperature on cooks line. Do not sit potentially hazardous raw whole eggs out at room temperature. Hold at 41 deg. F or below.
Location: Cook line
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 1. Dish soap on cooks line by cooking equipment. Remove soap and store in approved manner.
Location: Cook line
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: 1. Clean utensils not being sanitized after washing at three bay sink. Set up three bay sink using all three compartments of sink. 1. WASH ------------ 2 RINSE ------------- 3. SANITIZE----------- AIR DRY. wash= soap + water rinse = water sanitize = water + bleach. NOTE> WENT OVER PROPER USE OF THREE BAY SINK AT TIME OF INSPECTION.
Location: Kitchen (back)
Equipment: 3-bay
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Plastic grocery bags used to store food items inside of cheest freezer in kitchen area. Plastic grocery bags are not approved for direct contact wtih food items. Use only food grade bagss. wraps, containers to store food items in. 2. Home made utensil ( wood handle with two wires sticking out of end ) on cooks line. Home made utensils are not approved for use. Discard.
Location: Kitchen
Equipment: Chest freezer
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Plastic grocery bags used to store food items inside of cheest freezer in kitchen area. Plastic grocery bags are not approved for direct contact wtih food items. Use only food grade bagss. wraps, containers to store food items in. 2. Home made utensil ( wood handle with two wires sticking out of end ) on cooks line. Home made utensils are not approved for use. Discard.
Location: Cook line
- Single-service reuse (corrected)
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: 1. Large metal cans , Plastic bottles etc. are being re-used. Once contents have been used from cans and bottles discard. Do not make home made scoops from bottles. Discard all cans, bottles, scoops made from bottles.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Screen material on screen door in back kitchen area in poor repair. Repair screen door to a sound condition.
Location: Back room
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sitting out in kitchen area. Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Large amounts of cooked chicken cooling at room temperature in kitchen areas. Use only approved methods to cool hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. Potentially hazardous foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. NOTE > REPEAT VIOLATION. IF VIOLATION NOTED ON ANY FUTURE INSPECTIONS AT $100.00 CITATION WILL BE GIVEN. NOTE > WENT OVER PROPER COOLING AT TIME OF INSPECTION.
Location: Kitchen
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Plastic on walk in freezer wall by mop sink. Remove plastic. Do not line wall space with plastic. 2. Remove foil from fire suppression system above cooks line.
Location: Back room
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Plastic on walk in freezer wall by mop sink. Remove plastic. Do not line wall space with plastic. 2. Remove foil from fire suppression system above cooks line.
Location: Cook line
- 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. Containers of food on floor of walk in cooler and freezer. Remove. Store on approved shelving.
Location: Walk-in 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. Containers of food on floor of walk in cooler and freezer. Remove. Store on approved shelving.
Location: Walk-in freezer
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Cold water not working at hand sink in front kitchen area. Repair.
Location: Kitchen
Equipment: Hand sink
|
06/18/2013 | 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. Large amounts of cooked chicken sititng out at room temperature due to improper cooling. Do not sit hot foods out at room temperature to cool. Place in shallow pans and put inside of walk in cooler uncovered until cooled to 41 deg. F. After food iterms are cooled cover food. 2. Raw whole eggs sitting out at room temperature on cooks line. Do not sit potentially hazardous raw whole eggs out at room temperature. Hold at 41 deg. F or below.
Location: Kitchen
- 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. Large amounts of cooked chicken sititng out at room temperature due to improper cooling. Do not sit hot foods out at room temperature to cool. Place in shallow pans and put inside of walk in cooler uncovered until cooled to 41 deg. F. After food iterms are cooled cover food. 2. Raw whole eggs sitting out at room temperature on cooks line. Do not sit potentially hazardous raw whole eggs out at room temperature. Hold at 41 deg. F or below.
Location: Cook line
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 1. Dish soap on cooks line by cooking equipment. Remove soap and store in approved manner.
Location: Cook line
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: 1. Clean utensils not being sanitized after washing at three bay sink. Set up three bay sink using all three compartments of sink. 1. WASH ------------ 2 RINSE ------------- 3. SANITIZE----------- AIR DRY. wash= soap + water rinse = water sanitize = water + bleach. NOTE> WENT OVER PROPER USE OF THREE BAY SINK AT TIME OF INSPECTION.
Location: Kitchen (back)
Equipment: 3-bay
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Plastic grocery bags used to store food items inside of cheest freezer in kitchen area. Plastic grocery bags are not approved for direct contact wtih food items. Use only food grade bagss. wraps, containers to store food items in. 2. Home made utensil ( wood handle with two wires sticking out of end ) on cooks line. Home made utensils are not approved for use. Discard.
Location: Kitchen
Equipment: Chest freezer
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Plastic grocery bags used to store food items inside of cheest freezer in kitchen area. Plastic grocery bags are not approved for direct contact wtih food items. Use only food grade bagss. wraps, containers to store food items in. 2. Home made utensil ( wood handle with two wires sticking out of end ) on cooks line. Home made utensils are not approved for use. Discard.
Location: Cook line
- Single-service reuse
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: 1. Large metal cans , Plastic bottles etc. are being re-used. Once contents have been used from cans and bottles discard. Do not make home made scoops from bottles. Discard all cans, bottles, scoops made from bottles.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Screen material on screen door in back kitchen area in poor repair. Repair screen door to a sound condition.
Location: Back room
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sitting out in kitchen area. Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Large amounts of cooked chicken cooling at room temperature in kitchen areas. Use only approved methods to cool hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. Potentially hazardous foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. NOTE > REPEAT VIOLATION. IF VIOLATION NOTED ON ANY FUTURE INSPECTIONS AT $100.00 CITATION WILL BE GIVEN. NOTE > WENT OVER PROPER COOLING AT TIME OF INSPECTION.
Location: Kitchen
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Plastic on walk in freezer wall by mop sink. Remove plastic. Do not line wall space with plastic. 2. Remove foil from fire suppression system above cooks line.
Location: Back room
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Plastic on walk in freezer wall by mop sink. Remove plastic. Do not line wall space with plastic. 2. Remove foil from fire suppression system above cooks line.
Location: Cook line
- 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. Containers of food on floor of walk in cooler and freezer. Remove. Store on approved shelving.
Location: Walk-in 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. Containers of food on floor of walk in cooler and freezer. Remove. Store on approved shelving.
Location: Walk-in freezer
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Cold water not working at hand sink in front kitchen area. Repair.
Location: Kitchen
Equipment: Hand sink
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06/11/2013 | 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: 1. Large amounts of cooked chicken sitting out at room temperature on cooks line between 54 and 55 deg. F Do not sit potentially hazardous foods out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below. 2. Small bowl of beef siting on top of cold top not in pan. Do not place food on top of cold top. Place all food in pans / spaces of cold top so as to hold at 41 deg. F or below.
Location: Cook line
- 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. Large amounts of cooked chicken sitting out at room temperature on cooks line between 54 and 55 deg. F Do not sit potentially hazardous foods out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below. 2. Small bowl of beef siting on top of cold top not in pan. Do not place food on top of cold top. Place all food in pans / spaces of cold top so as to hold at 41 deg. F or below.
Location: Cook line
Equipment: Prep Top Cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener blade soiled. Clean.
Location: Kitchen
Equipment: Can opener
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 1. Access to hand sink blocked by items. Do not block access to hand sink so as to provide easy access for hand washing.
Location: Kitchen (front)
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Pan stored on top of hand sink in back kitchen area. Remove, Do not place any items in or on hand sink.
Location: Kitchen (back)
Equipment: Hand sink
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: 1. Utensils not being sanitized after washing. You mus sanitize all utensils and equipment at three bay sink after washing. NOTE > SET THREE BAY SINK UP USING ALL THREE COMPARTMENTS. 1. WASH ---------------- 2. RINSE ---------------- 3 SANITIZE -------------- AIR DRYwash= soap + water rinse = water sanitize = water+ bleach ( provide 50 to 100 parts per million chlorine for sanitizer )
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Metal cans and used plastic jugs are being re-used to store food items in. Once contents of cans and bottles have been used you must discard in trash. Do not clean and re- use for food storage. 2. Used egg cartons being re-used. Discard after eggs have been removed.
- Wiping cloths / clean (corrected)
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Comments: 1. Wiping towels soiled in kitchen area. Keep all wiping towels clean.
Location: Kitchen
- Thawing (corrected)
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. Boxes of frozen chicken thawing ouit at room temperature at three bay sink. Use approved methods to thaw alll frozen foods. When using three bay sink to thaw / prep foods sink must be cleaned and sanitized before and after use with no soiled dishes or utensils at three bay sink . 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
Equipment: 3-bay
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Pan of cooked pasta cooling at room temperature at three bay sink. Do not cool at room temperature. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Location: Kitchen
- 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. Food items not covered up in walk in cooler. Cover all food items.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shelf above three bay sink soiled. Clean.
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: 1. Hot water leaking at faucet at one bay vegetable prep sink. Repair.
Location: Kitchen
|
01/18/2013 | 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. Large amounts of cooked chicken sitting out at room temperature on cooks line between 54 and 55 deg. F Do not sit potentially hazardous foods out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below. 2. Small bowl of beef siting on top of cold top not in pan. Do not place food on top of cold top. Place all food in pans / spaces of cold top so as to hold at 41 deg. F or below.
Location: Cook line
- 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. Large amounts of cooked chicken sitting out at room temperature on cooks line between 54 and 55 deg. F Do not sit potentially hazardous foods out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below. 2. Small bowl of beef siting on top of cold top not in pan. Do not place food on top of cold top. Place all food in pans / spaces of cold top so as to hold at 41 deg. F or below.
Location: Cook line
Equipment: Prep Top Cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener blade soiled. Clean.
Location: Kitchen
Equipment: Can opener
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 1. Access to hand sink blocked by items. Do not block access to hand sink so as to provide easy access for hand washing.
Location: Kitchen (front)
Equipment: Hand sink
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Pan stored on top of hand sink in back kitchen area. Remove, Do not place any items in or on hand sink.
Location: Kitchen (back)
Equipment: Hand sink
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: 1. Utensils not being sanitized after washing. You mus sanitize all utensils and equipment at three bay sink after washing. NOTE > SET THREE BAY SINK UP USING ALL THREE COMPARTMENTS. 1. WASH ---------------- 2. RINSE ---------------- 3 SANITIZE -------------- AIR DRYwash= soap + water rinse = water sanitize = water+ bleach ( provide 50 to 100 parts per million chlorine for sanitizer )
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Metal cans and used plastic jugs are being re-used to store food items in. Once contents of cans and bottles have been used you must discard in trash. Do not clean and re- use for food storage. 2. Used egg cartons being re-used. Discard after eggs have been removed.
- Wiping cloths / clean
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Comments: 1. Wiping towels soiled in kitchen area. Keep all wiping towels clean.
Location: Kitchen
- 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. Boxes of frozen chicken thawing ouit at room temperature at three bay sink. Use approved methods to thaw alll frozen foods. When using three bay sink to thaw / prep foods sink must be cleaned and sanitized before and after use with no soiled dishes or utensils at three bay sink . 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
Equipment: 3-bay
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Pan of cooked pasta cooling at room temperature at three bay sink. Do not cool at room temperature. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Location: Kitchen
- 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. Food items not covered up in walk in cooler. Cover all food items.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shelf above three bay sink soiled. Clean.
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: 1. Hot water leaking at faucet at one bay vegetable prep sink. Repair.
Location: Kitchen
|
01/11/2013 | Routine |
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. To go plastic bags used for direct contact to store foods inside of walk in cooler. Do not use to go plastic bags to store food. Use only food grade bags or wrap food with food grade plastic wrap before placing in walk in cooler. 2. Metal can being re-used to store food items in walk in cooler. Do not wash cans and re use to store food items. Once original contents of can are used discard can. Use only food grade containers to store food.
Location: Walk-in 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. Boxes of food, bag of ice on floor of walk in freezer. Remove, Store on approved shelving.
Location: Walk-in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shelf above three bay sink soiled. Clean.
Location: Kitchen
- Improper storage location (corrected)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: 1. Dirty dishes in vegetable prep sink Do not wash or store diry dishes in vegetable prep sink. NOTE > ALL DISH WASHING SHOULD BE DONE AT THREE BAY SINK SET THREE BAY SINK UP USING ALL THREE COMPARTMENTS. 1. WASH ------------- 2 RINSE------------- 3 SANITIZE ---------- AIR DRY.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towel sitting out on cooks line. Wet towels shall be stored in sanitizer when not in use
Location: Cook line
|
11/21/2012 | Pre-Licensing Recheck |
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. To go plastic bags used for direct contact to store foods inside of walk in cooler. Do not use to go plastic bags to store food. Use only food grade bags or wrap food with food grade plastic wrap before placing in walk in cooler. 2. Metal can being re-used to store food items in walk in cooler. Do not wash cans and re use to store food items. Once original contents of can are used discard can. Use only food grade containers to store food.
Location: Walk-in 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. Boxes of food, bag of ice on floor of walk in freezer. Remove, Store on approved shelving.
Location: Walk-in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shelf above three bay sink soiled. Clean.
Location: Kitchen
- Improper storage location
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: 1. Dirty dishes in vegetable prep sink Do not wash or store diry dishes in vegetable prep sink. NOTE > ALL DISH WASHING SHOULD BE DONE AT THREE BAY SINK SET THREE BAY SINK UP USING ALL THREE COMPARTMENTS. 1. WASH ------------- 2 RINSE------------- 3 SANITIZE ---------- AIR DRY.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towel sitting out on cooks line. Wet towels shall be stored in sanitizer when not in use
Location: Cook line
|
11/14/2012 | Pre-Licensing |
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