- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. . Bottom section of cold top / reach in cooler on cooks line soiled below cooling unit inside of unit. Clean and sanitize.
Location: Kitchen
Equipment: Make table cooler
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Ice cream scoop stored inside of cup of standing water. Store scoop using approved dipper well with running water.
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: 1. Floor soiled below large bulk grease unit in back kitchen area. Clean all soiled floor space. 2. Mold on seal at three bay sink. Clean or replace seal.
Location: Kitchen (back)
- 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: 1. Floor soiled below large bulk grease unit in back kitchen area. Clean all soiled floor space. 2. Mold on seal at three bay sink. Clean or replace seal.
Location: Kitchen (back)
- 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 left over sausage at 85 deg. F Do not sit out to cool. Use approved methods to cool all 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. NOTE > DO NOT PLACE LIDS ON FOODS THAT ARE COOLING UNTIL THEY HAVE BEEN COOLED TO 41 DEG. F. OR BELOW.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water inside of biscuit reach in cooler. Repair.
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Grease filter machine soiled with built up grease and dirt. Clean.
Location: Kitchen (back)
- 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. Holder for ice scoop at ice machine soiled inside. Clean.
Location: Kitchen (back)
|
10/21/2014 | Recheck |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. . Bottom section of cold top / reach in cooler on cooks line soiled below cooling unit inside of unit. Clean and sanitize.
Location: Kitchen
Equipment: Make table cooler
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Ice cream scoop stored inside of cup of standing water. Store scoop using approved dipper well with running water.
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: 1. Floor soiled below large bulk grease unit in back kitchen area. Clean all soiled floor space. 2. Mold on seal at three bay sink. Clean or replace seal.
Location: Kitchen (back)
- 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 soiled below large bulk grease unit in back kitchen area. Clean all soiled floor space. 2. Mold on seal at three bay sink. Clean or replace seal.
Location: Kitchen (back)
- 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 left over sausage at 85 deg. F Do not sit out to cool. Use approved methods to cool all 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. NOTE > DO NOT PLACE LIDS ON FOODS THAT ARE COOLING UNTIL THEY HAVE BEEN COOLED TO 41 DEG. F. OR BELOW.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water inside of biscuit reach in cooler. Repair.
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Grease filter machine soiled with built up grease and dirt. Clean.
Location: Kitchen (back)
- 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. Holder for ice scoop at ice machine soiled inside. Clean.
Location: Kitchen (back)
|
10/13/2014 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Biscuit reach in cooler has standing water inside of unit. Remove water, clean and repair unit if needed. 2. Bottom section of cold top / reach in cooler on cooks line soiled below cooling unit inside of unit. Clean and sanitize.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Biscuit reach in cooler has standing water inside of unit. Remove water, clean and repair unit if needed. 2. Bottom section of cold top / reach in cooler on cooks line soiled below cooling unit inside of unit. Clean and sanitize.
Location: Kitchen
Equipment: Make table cooler
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Ice cream scoop stored inside of cup of standing water. Store scoop using approved dipper well with running water.
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: 1. Floor soiled below large bulk grease unit in back kitchen area. Clean all soiled floor space. 2. Mold on seal at three bay sink. Clean or replace seal.
Location: Kitchen (back)
- 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 soiled below large bulk grease unit in back kitchen area. Clean all soiled floor space. 2. Mold on seal at three bay sink. Clean or replace seal.
Location: Kitchen (back)
- 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 left over sausage at 105 deg. F Do not sit out to cool. Use approved methods to cool all 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. NOTE > DO NOT PLACE LIDS ON FOODS THAT ARE COOLING UNTIL THEY HAVE BEEN COOLED TO 41 DEG. F. OR BELOW.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Grease filter machine soiled with built up grease and dirt. Clean.
Location: Kitchen (back)
- 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. Holder for ice scoop at ice machine soiled inside. Clean.
Location: Kitchen (back)
|
10/03/2014 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Chicken strips held at 118 deg. F on cooks line. Hold all hot foods at 135 deg. F or above.
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. Boxes of food on floor of walk in freezer. Remove, store on approved shelving.
Location: Walk-in freezer
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink by ice machine in kitchen area. Provide towels.
Location: Kitchen
Equipment: Hand sink
|
03/26/2014 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Chicken strips held at 118 deg. F on cooks line. Hold all hot foods at 135 deg. F or above.
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. Boxes of food on floor of walk in freezer. Remove, store on approved shelving.
Location: Walk-in freezer
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink by ice machine in kitchen area. Provide towels.
Location: Kitchen
Equipment: Hand sink
|
03/19/2014 | Routine |
- 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 on floor of walk in freezer. Remove boxes from floor.
Location: Walk-in freezer
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. Hand soap missing at one hand sink in kitchen area. Provide soap.
Location: Kitchen
Equipment: Hand sink
|
09/11/2013 | Routine |
- Eating, drinking, smoking (corrected)
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: 1. Employee drink in back kitchen area misisng lid and straw. Provide lid and straw or remove drinks from food prep and storage areas.
Location: Kitchen (back)
- 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. Thermometer misisng inside of reach in cooler below " Monster " reach in cooler. Provide a working thermometer.
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Cooling unit leaking large amouts of water inside of walk in freezer. Repair unit and remove all ice build up.
Location: Walk-in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom shelf of prep table next to one bay prep sink in back kitchen soiled. Clean. 2. Black bus tub that has tomato choper inside soiled. Clean.
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 faucet leaking at three bay sink. Repair 2. Sprayer at three bay sink hanging down into sink, towel wraped around handle. Repair sprayer so that it does not hang into sink, sprayer must be above water line of sink, Remove towel.
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 faucet leaking at three bay sink. Repair 2. Sprayer at three bay sink hanging down into sink, towel wraped around handle. Repair sprayer so that it does not hang into sink, sprayer must be above water line of sink, Remove towel.
Location: Kitchen (back)
|
03/20/2013 | Recheck |
- Eating, drinking, smoking
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: 1. Employee drink in back kitchen area misisng lid and straw. Provide lid and straw or remove drinks from food prep and storage areas.
Location: Kitchen (back)
- 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. Thermometer misisng inside of reach in cooler below " Monster " reach in cooler. Provide a working thermometer.
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Cooling unit leaking large amouts of water inside of walk in freezer. Repair unit and remove all ice build up.
Location: Walk-in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom shelf of prep table next to one bay prep sink in back kitchen soiled. Clean. 2. Black bus tub that has tomato choper inside soiled. Clean.
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. Cold water faucet leaking at three bay sink. Repair 2. Sprayer at three bay sink hanging down into sink, towel wraped around handle. Repair sprayer so that it does not hang into sink, sprayer must be above water line of sink, Remove towel.
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. Cold water faucet leaking at three bay sink. Repair 2. Sprayer at three bay sink hanging down into sink, towel wraped around handle. Repair sprayer so that it does not hang into sink, sprayer must be above water line of sink, Remove towel.
Location: Kitchen (back)
|
03/13/2013 | Routine |
| No violation noted during this evaluation. | 09/17/2012 | Routine |
| No violation noted during this evaluation. | 03/01/2012 | Routine |
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