- 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: PARTIALLY EATEN MEALS OVER SINGLE SERVICE ITEMS. DO NOT EAT IN FOOD PREP AREAS. USE DINING ROOM FOR EMPLOYEE MEALS.MEALS DISCARDED AND DISCUSSED EATING IN FOOD PREP AREAS WITH MANAGER.. CORRECTED ON SITE.
Location: Dry storage
Equipment: Wire shelving
- Hand sink improper usage (corrected on site)
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: PICKLE AND COOKED GROUND BEEF PIECES INSIDE HAND SINK. USE HAND SINK FOR HAND WASHING ONLY.FOOD DEBRIS REMOVED. DISCUSSED PROPER HAND SINK USAGE WITH MANAGER AND CORRECTED ON SITE.
Location: Prep area
Equipment: Hand sink
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: MOPS IN WET MOP BUCKETS . ALLOW MOPS TO AIR DRY WHEN NOT IN USE.
Location: Back room
- Dumpster drain plugs
Drain plugs for waste handling units not in place.
Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
Comments: DRAIN PLUG MISSING FROM RECYCLING BIN. PLEASE HAVE YOUR TRASH SERVICE PROVIDER INSTALL A DRAIN PLUG TO PREVENT PEST ENTRY.
Location: Dumpster area
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: SIDE DUMPSTER LID OPEN. KEEP LID CLOSED TO PREVENT PEST ENTRY.
Location: Dumpster area
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: LOOSE TRASH AT DUMPSTER AREA. CLEAN AREA AND STORE ALL REFUSE INSIDE DUMPSTER.
Location: Dumpster area
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: FRYER VENT HOOD AND CONVEYOR OVEN VENT HOODS SOILED. CLEAN AND SERVICE HOODS.
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: OLD COOLER USED FOR DRY STORAGE FLOOR IS SOILED. CLEAN.
Location: Dry storage
- Thermometer, provided
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: 1. NO WORKING THERMOMETER FOR WALK IN FREEZER.2. SMALL REACH IN COOLER UNDERNEATH WARMERS HAS NO THERMOMETER.PROVIDE THERMOMETERS FOR ALL EQUIPMENT USED TO HOLD POTENTIALLY HAZARDOUS FOODS.
Location: Walk-in freezer
- Thermometer, provided
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: 1. NO WORKING THERMOMETER FOR WALK IN FREEZER.2. SMALL REACH IN COOLER UNDERNEATH WARMERS HAS NO THERMOMETER.PROVIDE THERMOMETERS FOR ALL EQUIPMENT USED TO HOLD POTENTIALLY HAZARDOUS FOODS.
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: LATCH FOR WALK IN FREEZER BROKEN. REPLACE LATCH.
Location: Walk-in freezer
- 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: ICE DISPENSING PLATFORM SOILED. CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Ice machine
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: CONVEYOR OVEN, TOP LEVEL OF WARMER, FRYERS AND MICROWAVE AT BURRITO STATION SOILED. CLEAN FREQUENTLY.
Location: Kitchen
Equipment: Conveyer oven
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: CONVEYOR OVEN, TOP LEVEL OF WARMER, FRYERS AND MICROWAVE AT BURRITO STATION SOILED. CLEAN FREQUENTLY.
Location: Kitchen
Equipment: Deep fryer
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: CONVEYOR OVEN, TOP LEVEL OF WARMER, FRYERS AND MICROWAVE AT BURRITO STATION SOILED. CLEAN FREQUENTLY.
Location: Kitchen
Equipment: Microwave oven
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: CONVEYOR OVEN, TOP LEVEL OF WARMER, FRYERS AND MICROWAVE AT BURRITO STATION SOILED. CLEAN FREQUENTLY.
Location: Kitchen
Equipment: Warming drawers
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS AT PREP AREA HAND SINK. PROVIDE PAPER TOWELS AT ALL TIMES.TOWELS REPLACED CORRECTED ON SITE.
Location: Prep area
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: NO HOT WATER AT VEGETABLKE PREP SINK. RESTORE RUNNING HOT WATER TO VEGETABLE PREP SINK FAUCET.
Location: Prep area
Equipment: Veg. Sink
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11/13/2014 | 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: 1. FLOOR UNDERNEATH EQUIPMENT HEAVILY SOILED WITH BUILD UP.2. SIDE OF FRYERS AND FRY HOLDER SOILED WITH GREASE BUILD UP.THOROUGHLY CLEAN AND SANITIZE.
Location: Kitchen
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04/24/2014 | Routine |
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CAULKING ALONG THREE BAY SINK IS MOLDED.REMOVE CAULKING AND RECAULK TO WALL.
Location: Three bay area
Equipment: 3-bay
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08/01/2013 | 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: SOIL BUILD UP UNDERNEATH COLD TOP PREP TABLE AND OTHER EQUIPMENT IN THE PREP AREA.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Prep area
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01/28/2013 | Routine |
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1, Light guard missing inside of old walk in cooler used for dry storeage. Provide light guard.
Location: Dry storage
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06/07/2012 | 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 , Small cartons of ham held at 48 deg. F. on top of cold top unit. Hold all cold foods at 41 deg. F. or below. 2. Small container or shredded cheese held at 45 deg. F. Hold all cold foods at 41 deg. F. or below.
Location: Cook line
Equipment: Cold top
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: 1. Food handlers touching ready to eat food items with bare hands. Use approved utensils to handle all ready to eat foods.
- Glove use (Non-Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. Food handlers not washing hands at hand sink with soap and water before using gloves to handle ready to eat food items.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. No sanitizer in in - place sanitizer for wiiping towels. Provide approved sanitizer at proper concentration for wiping towels.
Location: Expo line
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12/23/2011 | 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 , Small cartons of ham held at 48 deg. F. on top of cold top unit. Hold all cold foods at 41 deg. F. or below. 2. Small container or shredded cheese held at 45 deg. F. Hold all cold foods at 41 deg. F. or below.
Location: Cook line
Equipment: Cold top
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: 1. Food handlers touching ready to eat food items with bare hands. Use approved utensils to handle all ready to eat foods.
- Glove use (Non-Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. Food handlers not washing hands at hand sink with soap and water before using gloves to handle ready to eat food items.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. No sanitizer in in - place sanitizer for wiiping towels. Provide approved sanitizer at proper concentration for wiping towels.
Location: Expo line
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12/16/2011 | 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. Food items on top of cold top unit on main pep line being held at 54 deg. F. Repair unit to a sound working condition so as to hold all cold food itmes at 41 deg. F. or below. 2. Large plastic pan of ham in small paper cartons sitting out at room temperatrue at 64 deg. F. Do not sit potentially hazardous foods out at room temperature. Hold all cold foods at 41 deg. F. or below. NOTE > HAM DISCARDED AT TIME OF INSPECTION. 3. Bottom reach in cooler on main prep line holding potentiallhy hazadous foods at 64 deg. F. Due to unit not working. Do not use unit until repairs are made and is able to hold foods at 41 deg. F. or below. NOTE > FOLLOWING FOODS DISCARDED IN BOOTOM OF UNIT. 1 PAN OF OMLET MIX , ONE BAG OF LIQUIID EGGS,
Location: Cook line
Equipment: Cold top
- Bare hand contact (critical)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: 1. Food handlers touching ready to eat food items with bare hands. Use approved utensils to handle all ready to eat foods.
- Glove use (Non-Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. Food handlers not washing hands at hand sink with soap and water before using gloves to handle ready to eat food items.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. No sanitizer in in - place sanitizer for wiiping towels. Provide approved sanitizer at proper concentration for wiping towels.
Location: Expo line
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12/09/2011 | Routine |
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