- 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: CLEAN FOOD TUB ON FLOOR IN DRY STORAGE AREA. STORE ALL CLEAN EQUIPMENT AT LEAST 6 INCHES OFF OF THE FLOOR.
Location: Dry storage
- 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 SINK #2. ALLOW MOPS TO AIR DRY WHEN NOT IN USE.
Location: Back room
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FOOD DEBRIS ACCUMULATING ON BAGS OF FLOUR AND WIRE SHELVES IN BACK ROOM. PLEASE CLEAN.2. REACH IN FREEZER IN PREP AREA HAS FOOD DEBRIS AT BOTTOM OF FREEZER. PLEASE CLEAN.3. THAWING TRAYS IN WALK IN COOLER ARE SOILED WITH FOOD DEBRIS. PLEASE CLEAN.4. MOP SINK #1 IS SOILED. PLEASE CLEAN.
Location: Back room
Equipment: Wire shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FOOD DEBRIS ACCUMULATING ON BAGS OF FLOUR AND WIRE SHELVES IN BACK ROOM. PLEASE CLEAN.2. REACH IN FREEZER IN PREP AREA HAS FOOD DEBRIS AT BOTTOM OF FREEZER. PLEASE CLEAN.3. THAWING TRAYS IN WALK IN COOLER ARE SOILED WITH FOOD DEBRIS. PLEASE CLEAN.4. MOP SINK #1 IS SOILED. PLEASE CLEAN.
Location: Prep area
Equipment: reach in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FOOD DEBRIS ACCUMULATING ON BAGS OF FLOUR AND WIRE SHELVES IN BACK ROOM. PLEASE CLEAN.2. REACH IN FREEZER IN PREP AREA HAS FOOD DEBRIS AT BOTTOM OF FREEZER. PLEASE CLEAN.3. THAWING TRAYS IN WALK IN COOLER ARE SOILED WITH FOOD DEBRIS. PLEASE CLEAN.4. MOP SINK #1 IS SOILED. PLEASE CLEAN.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FOOD DEBRIS ACCUMULATING ON BAGS OF FLOUR AND WIRE SHELVES IN BACK ROOM. PLEASE CLEAN.2. REACH IN FREEZER IN PREP AREA HAS FOOD DEBRIS AT BOTTOM OF FREEZER. PLEASE CLEAN.3. THAWING TRAYS IN WALK IN COOLER ARE SOILED WITH FOOD DEBRIS. PLEASE CLEAN.4. MOP SINK #1 IS SOILED. PLEASE CLEAN.
Location: Back room
Equipment: Mop sink
- Improper rinsing of utensil(s) and equipment (corrected)
Washed utensil(s) and/or equipment not properly rinsed.
Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
Comments: SODA NOZZLES SOAKING IN SOLUTION ABOVE SINGLE SERVICE ITEMS ON WIRE SHELVING. CLEAN UTENSILS IN DISH SINK.
Location: Dry storage
Equipment: Wire shelving
|
06/05/2014 | Recheck |
- 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: CLEAN FOOD TUB ON FLOOR IN DRY STORAGE AREA. STORE ALL CLEAN EQUIPMENT AT LEAST 6 INCHES OFF OF THE FLOOR.
Location: Dry storage
- 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 SINK #2. ALLOW MOPS TO AIR DRY WHEN NOT IN USE.
Location: Back room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FOOD DEBRIS ACCUMULATING ON BAGS OF FLOUR AND WIRE SHELVES IN BACK ROOM. PLEASE CLEAN.2. REACH IN FREEZER IN PREP AREA HAS FOOD DEBRIS AT BOTTOM OF FREEZER. PLEASE CLEAN.3. THAWING TRAYS IN WALK IN COOLER ARE SOILED WITH FOOD DEBRIS. PLEASE CLEAN.4. MOP SINK #1 IS SOILED. PLEASE CLEAN.
Location: Back room
Equipment: Wire shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FOOD DEBRIS ACCUMULATING ON BAGS OF FLOUR AND WIRE SHELVES IN BACK ROOM. PLEASE CLEAN.2. REACH IN FREEZER IN PREP AREA HAS FOOD DEBRIS AT BOTTOM OF FREEZER. PLEASE CLEAN.3. THAWING TRAYS IN WALK IN COOLER ARE SOILED WITH FOOD DEBRIS. PLEASE CLEAN.4. MOP SINK #1 IS SOILED. PLEASE CLEAN.
Location: Prep area
Equipment: reach in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FOOD DEBRIS ACCUMULATING ON BAGS OF FLOUR AND WIRE SHELVES IN BACK ROOM. PLEASE CLEAN.2. REACH IN FREEZER IN PREP AREA HAS FOOD DEBRIS AT BOTTOM OF FREEZER. PLEASE CLEAN.3. THAWING TRAYS IN WALK IN COOLER ARE SOILED WITH FOOD DEBRIS. PLEASE CLEAN.4. MOP SINK #1 IS SOILED. PLEASE CLEAN.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FOOD DEBRIS ACCUMULATING ON BAGS OF FLOUR AND WIRE SHELVES IN BACK ROOM. PLEASE CLEAN.2. REACH IN FREEZER IN PREP AREA HAS FOOD DEBRIS AT BOTTOM OF FREEZER. PLEASE CLEAN.3. THAWING TRAYS IN WALK IN COOLER ARE SOILED WITH FOOD DEBRIS. PLEASE CLEAN.4. MOP SINK #1 IS SOILED. PLEASE CLEAN.
Location: Back room
Equipment: Mop sink
- Improper rinsing of utensil(s) and equipment
Washed utensil(s) and/or equipment not properly rinsed.
Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
Comments: SODA NOZZLES SOAKING IN SOLUTION ABOVE SINGLE SERVICE ITEMS ON WIRE SHELVING. CLEAN UTENSILS IN DISH SINK.
Location: Dry storage
Equipment: Wire shelving
|
05/22/2014 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: HEAVY BUILD UP ON STORAGE CARTS CONTAINING RAW CHICKEN LOCATED INSIDE WALK IN COOLER.CLEAN AND SANITIZE CARTS THOROUGHLY.
Location: Walk-in cooler
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER FLOWING FROM HAND SINKS TOO HOT (140 DEGREES F) LOCATED AT THE FRONT RIGHT AND LEFT SIDE OF SERVICE COUNTER.WATER SHOULD FLOW BETWEEN 100 AND 110 DEGREES F TO ENSURE EMPLOYEES ARE ABLE TO WASH HANDS PROPERLY AND EFFECTIVELY.
Location: Kitchen
Equipment: Hand sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SURFACE OF STORAGE SHELVING CHIPPING LOCATED ABOVE ONE PREP SINK, CONTAINING CLEAN EQUIPMENT ABOVE, BELOW AND NEXT TO THREE COMPARMENT SINK.RESURFACE OR REPLACE SHELVING
Location: Prep area
Equipment: Wire shelving
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: CAULK MISSING ON RIGHT SIDE OF HAND SINK LOCATED IN CHICKEN PREP AREA.SEAL HAND SINK TO THE WALL.
Location: Cook line
Equipment: Hand sink
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE TRASH CANS AT ALL HAND SINKS.
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 LEAKING ONTO FLOOR FROM HOSE CONNECTED TO STEAM TABLE.PROVIDE REPAIR.
Location: Cook line
Equipment: Steam table
|
10/23/2013 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: HEAVY BUILD UP ON STORAGE CARTS CONTAINING RAW CHICKEN LOCATED INSIDE WALK IN COOLER.CLEAN AND SANITIZE CARTS THOROUGHLY.
Location: Walk-in cooler
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER FLOWING FROM HAND SINKS TOO HOT (140 DEGREES F) LOCATED AT THE FRONT RIGHT AND LEFT SIDE OF SERVICE COUNTER.WATER SHOULD FLOW BETWEEN 100 AND 110 DEGREES F TO ENSURE EMPLOYEES ARE ABLE TO WASH HANDS PROPERLY AND EFFECTIVELY.
Location: Kitchen
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SURFACE OF STORAGE SHELVING CHIPPING LOCATED ABOVE ONE PREP SINK, CONTAINING CLEAN EQUIPMENT ABOVE, BELOW AND NEXT TO THREE COMPARMENT SINK.RESURFACE OR REPLACE SHELVING
Location: Prep area
Equipment: Wire shelving
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: CAULK MISSING ON RIGHT SIDE OF HAND SINK LOCATED IN CHICKEN PREP AREA.SEAL HAND SINK TO THE WALL.
Location: Cook line
Equipment: Hand sink
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE TRASH CANS AT ALL HAND SINKS.
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 LEAKING ONTO FLOOR FROM HOSE CONNECTED TO STEAM TABLE.PROVIDE REPAIR.
Location: Cook line
Equipment: Steam table
|
10/16/2013 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: HEAVY BUILD UP ON STORAGE CARTS CONTAINING RAW CHICKEN LOCATED INSIDE WALK IN COOLER.CLEAN AND SANITIZE CARTS THOROUGHLY.
Location: Kitchen
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER FLOWING FROM HAND SINKS TOO HOT (140 DEGREES F) LOCATED AT THE FRONT RIGHT AND LEFT SIDE OF SERVICE COUNTER.WATER SHOULD FLOW BETWEEN 100 AND 110 DEGREES F TO ENSURE EMPLOYEES ARE ABLE TO WASH HANDS PROPERLY AND EFFECTIVELY.
Location: Kitchen
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SURFACE OF STORAGE SHELVING CHIPPING LOCATED ABOVE ONE PREP SINK, CONTAINING CLEAN EQUIPMENT ABOVE, BELOW AND NEXT TO THREE COMPARMENT SINK.RESURFACE OR REPLACE SHELVING
Location: Prep area
Equipment: Wire shelving
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: CAULK MISSING ON RIGHT SIDE OF HAND SINK LOCATED IN CHICKEN PREP AREA.SEAL HAND SINK TO THE WALL.
Location: Cook line
Equipment: Hand sink
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE TRASH CANS AT ALL HAND SINKS.
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 LEAKING ONTO FLOOR FROM HOSE CONNECTED TO STEAM TABLE.PROVIDE REPAIR.
Location: Cook line
Equipment: Steam table
|
10/09/2013 | Routine |
| No violation noted during this evaluation. | 10/09/2013 | Non-Illness Complaint |
- 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: SANITIZING SOLUTION IN BUCKETS LOCATED IN BUCKETS ON COOK LINE, PREP AREA AND IN THREE COMPARTMENT SINK MEASURED GREATER THAN 400 PPM QUAT. SANITIZER DISPENSER MOUNTED ON WALL ABOVE THREE COMPARTMENT SINK IS NOT CALIBRATED.CALIBRATE SOLUTION TO DISPENSE AT THE PROPER CONCENTRATION OF 200 PPM ACCORDING TO MANUFACTURER INSTRUCTIONS. SOLUTIONS SHOULD BE DILUTED AT THE PROPER CONCENTRATION UNTIL REPAIR HAS BEEN MADE.RECHECK 4/3: SANITIZING SOLUTION MEASURED GREATER THAN 400 PPM QUAT IN THREE COMPARTMENT SINK. DILUTE SOLUTION TO THE PROPER CONCENTRATION OF 200 PPM QUAT.RECHECK 4/11: SANITIZING SOLUTION MEASURED THE CORRECT CONCENTRATION. VIOLATION CORRECTED.
Location: Kitchen
- 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: SANITIZING SOLUTION IN BUCKETS LOCATED IN BUCKETS ON COOK LINE, PREP AREA AND IN THREE COMPARTMENT SINK MEASURED GREATER THAN 400 PPM QUAT. SANITIZER DISPENSER MOUNTED ON WALL ABOVE THREE COMPARTMENT SINK IS NOT CALIBRATED.CALIBRATE SOLUTION TO DISPENSE AT THE PROPER CONCENTRATION OF 200 PPM ACCORDING TO MANUFACTURER INSTRUCTIONS. SOLUTIONS SHOULD BE DILUTED AT THE PROPER CONCENTRATION UNTIL REPAIR HAS BEEN MADE.RECHECK 4/3: SANITIZING SOLUTION MEASURED GREATER THAN 400 PPM QUAT IN THREE COMPARTMENT SINK. DILUTE SOLUTION TO THE PROPER CONCENTRATION OF 200 PPM QUAT.RECHECK 4/11: SANITIZING SOLUTION MEASURED THE CORRECT CONCENTRATION. VIOLATION CORRECTED.
Location: Prep area
- 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: SANITIZING SOLUTION IN BUCKETS LOCATED IN BUCKETS ON COOK LINE, PREP AREA AND IN THREE COMPARTMENT SINK MEASURED GREATER THAN 400 PPM QUAT. SANITIZER DISPENSER MOUNTED ON WALL ABOVE THREE COMPARTMENT SINK IS NOT CALIBRATED.CALIBRATE SOLUTION TO DISPENSE AT THE PROPER CONCENTRATION OF 200 PPM ACCORDING TO MANUFACTURER INSTRUCTIONS. SOLUTIONS SHOULD BE DILUTED AT THE PROPER CONCENTRATION UNTIL REPAIR HAS BEEN MADE.RECHECK 4/3: SANITIZING SOLUTION MEASURED GREATER THAN 400 PPM QUAT IN THREE COMPARTMENT SINK. DILUTE SOLUTION TO THE PROPER CONCENTRATION OF 200 PPM QUAT.RECHECK 4/11: SANITIZING SOLUTION MEASURED THE CORRECT CONCENTRATION. VIOLATION CORRECTED.
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: COVE MOLDING DAMAGED AND NOT SEALED TO THE WALL LOCATED ON THE LEFT SIDE OF THE WALK IN COOLER CONTAINING RAW POULTRY.PROVIDE REPAIR.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SHELF CONTAINING CONTAINERS OF RAW CHICKEN HEAVILY SOILED WITH BUILD UP LOCATED ON THE LEFT SIDE ENTRANCE INSIDE WALK IN COOLER.CLEAN AND SANITIZE SHELF THOROUGHLY ON A ROUTINE BASIS TO PREVENT BUILD UP.
Location: Walk-in cooler
Equipment: Wire shelving
|
04/11/2013 | Recheck |
- 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: SANITIZING SOLUTION IN BUCKETS LOCATED IN BUCKETS ON COOK LINE, PREP AREA AND IN THREE COMPARTMENT SINK MEASURED GREATER THAN 400 PPM QUAT. SANITIZER DISPENSER MOUNTED ON WALL ABOVE THREE COMPARTMENT SINK IS NOT CALIBRATED.CALIBRATE SOLUTION TO DISPENSE AT THE PROPER CONCENTRATION OF 200 PPM ACCORDING TO MANUFACTURER INSTRUCTIONS. SOLUTIONS SHOULD BE DILUTED AT THE PROPER CONCENTRATION UNTIL REPAIR HAS BEEN MADE.RECHECK 5/3: SANITIZING SOLUTION MEASURED GREATER THAN 400 PPM QUAT IN THREE COMPARTMENT SINK. DILUTE SOLUTION TO THE PROPER CONCENTRATION OF 200 PPM QUAT.
Location: Kitchen
- 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: SANITIZING SOLUTION IN BUCKETS LOCATED IN BUCKETS ON COOK LINE, PREP AREA AND IN THREE COMPARTMENT SINK MEASURED GREATER THAN 400 PPM QUAT. SANITIZER DISPENSER MOUNTED ON WALL ABOVE THREE COMPARTMENT SINK IS NOT CALIBRATED.CALIBRATE SOLUTION TO DISPENSE AT THE PROPER CONCENTRATION OF 200 PPM ACCORDING TO MANUFACTURER INSTRUCTIONS. SOLUTIONS SHOULD BE DILUTED AT THE PROPER CONCENTRATION UNTIL REPAIR HAS BEEN MADE.RECHECK 5/3: SANITIZING SOLUTION MEASURED GREATER THAN 400 PPM QUAT IN THREE COMPARTMENT SINK. DILUTE SOLUTION TO THE PROPER CONCENTRATION OF 200 PPM QUAT.
Location: Prep area
- 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: SANITIZING SOLUTION IN BUCKETS LOCATED IN BUCKETS ON COOK LINE, PREP AREA AND IN THREE COMPARTMENT SINK MEASURED GREATER THAN 400 PPM QUAT. SANITIZER DISPENSER MOUNTED ON WALL ABOVE THREE COMPARTMENT SINK IS NOT CALIBRATED.CALIBRATE SOLUTION TO DISPENSE AT THE PROPER CONCENTRATION OF 200 PPM ACCORDING TO MANUFACTURER INSTRUCTIONS. SOLUTIONS SHOULD BE DILUTED AT THE PROPER CONCENTRATION UNTIL REPAIR HAS BEEN MADE.RECHECK 5/3: SANITIZING SOLUTION MEASURED GREATER THAN 400 PPM QUAT IN THREE COMPARTMENT SINK. DILUTE SOLUTION TO THE PROPER CONCENTRATION OF 200 PPM QUAT.
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: COVE MOLDING DAMAGED AND NOT SEALED TO THE WALL LOCATED ON THE LEFT SIDE OF THE WALK IN COOLER CONTAINING RAW POULTRY.PROVIDE REPAIR.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SHELF CONTAINING CONTAINERS OF RAW CHICKEN HEAVILY SOILED WITH BUILD UP LOCATED ON THE LEFT SIDE ENTRANCE INSIDE WALK IN COOLER.CLEAN AND SANITIZE SHELF THOROUGHLY ON A ROUTINE BASIS TO PREVENT BUILD UP.
Location: Walk-in cooler
Equipment: Wire shelving
|
04/03/2013 | Recheck |
- 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: SANITIZING SOLUTION IN BUCKETS LOCATED IN BUCKETS ON COOK LINE, PREP AREA AND IN THREE COMPARTMENT SINK MEASURED GREATER THAN 400 PPM QUAT. SANITIZER DISPENSER MOUNTED ON WALL ABOVE THREE COMPARTMENT SINK IS NOT CALIBRATED.CALIBRATE SOLUTION TO DISPENSE AT THE PROPER CONCENTRATION OF 200 PPM ACCORDING TO MANUFACTURER INSTRUCTIONS. SOLUTIONS SHOULD BE DILUTED AT THE PROPER CONCENTRATION UNTIL REPAIR HAS BEEN MADE.
Location: Kitchen
- 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: SANITIZING SOLUTION IN BUCKETS LOCATED IN BUCKETS ON COOK LINE, PREP AREA AND IN THREE COMPARTMENT SINK MEASURED GREATER THAN 400 PPM QUAT. SANITIZER DISPENSER MOUNTED ON WALL ABOVE THREE COMPARTMENT SINK IS NOT CALIBRATED.CALIBRATE SOLUTION TO DISPENSE AT THE PROPER CONCENTRATION OF 200 PPM ACCORDING TO MANUFACTURER INSTRUCTIONS. SOLUTIONS SHOULD BE DILUTED AT THE PROPER CONCENTRATION UNTIL REPAIR HAS BEEN MADE.
Location: Prep area
- 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: SANITIZING SOLUTION IN BUCKETS LOCATED IN BUCKETS ON COOK LINE, PREP AREA AND IN THREE COMPARTMENT SINK MEASURED GREATER THAN 400 PPM QUAT. SANITIZER DISPENSER MOUNTED ON WALL ABOVE THREE COMPARTMENT SINK IS NOT CALIBRATED.CALIBRATE SOLUTION TO DISPENSE AT THE PROPER CONCENTRATION OF 200 PPM ACCORDING TO MANUFACTURER INSTRUCTIONS. SOLUTIONS SHOULD BE DILUTED AT THE PROPER CONCENTRATION UNTIL REPAIR HAS BEEN MADE.
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: COVE MOLDING DAMAGED AND NOT SEALED TO THE WALL LOCATED ON THE LEFT SIDE OF THE WALK IN COOLER CONTAINING RAW POULTRY.PROVIDE REPAIR.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SHELF CONTAINING CONTAINERS OF RAW CHICKEN HEAVILY SOILED WITH BUILD UP LOCATED ON THE LEFT SIDE ENTRANCE INSIDE WALK IN COOLER.CLEAN AND SANITIZE SHELF THOROUGHLY ON A ROUTINE BASIS TO PREVENT BUILD UP.
Location: Walk-in cooler
Equipment: Wire shelving
|
03/26/2013 | Routine |
| No violation noted during this evaluation. | 03/05/2013 | Non-Illness Complaint |
- Toxic labeling/original containers (corrected on site)
Label identifying toxic information from manufacturer missing from bottle.
Correction: Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label.
Comments: DEGREASER STORED INSIDE A BOTTLE LABELED "SANITIZER". ENSURE CLEANING PRODUCTS REMOVED FROM ORIGINAL CONTAINER ARE CLEARLY MARKED WITH THE CORRECT CONTENTS. BOTTLE DISCARDED.
Location: Kitchen
- 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: SANITIZING SOLUTION RELEASING FROM DIPSENSER TOO STRONG (500 PPM QUAT) LOCATED IN THREE COMPARTMENT SINK. ADJUST/REPAIR FOR SOLUTION TO MAINTAIN 200 PPM. DILUTE SANITIZER UNTIL ADJUSTMENTS HAVE BEEN MADE.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER POOLED AT THE BOTTOM OF REACH IN COOLER NEAR SERVICE COUNTER. CLEAR DRAIN LINE.
Location: Kitchen
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT SHIELD COVER OVER EXPOSED BULBS IN BACK KITCHEN AREA.
Location: Dry storage
|
09/07/2012 | Routine |
| No violation noted during this evaluation. | 05/03/2012 | Illness Complaint |
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: 1. Discard the lid on bulk slaw container which is cracked or broken. Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: 1. Provide a peddle which controls the cold water flow on hand sink nearest office. Hot water is in excess of 120 degrees F and hand sink has a mixing valve to temper water. 1. Repair tile and grout on North service sink so water drains properly. The physical facility shall be maintained in good repair.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: 1. Provide a peddle which controls the cold water flow on hand sink nearest office. Hot water is in excess of 120 degrees F and hand sink has a mixing valve to temper water. 1. Repair tile and grout on North service sink so water drains properly. The physical facility shall be maintained in good repair.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: 1. Several puddles present on floor. If floor is cleaned with water the floor must drain or the excess must be removed. The physical facilities shall be cleaned as often as necessary to keep clean.
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: 1. Clean the clear plastic ice chute on dining room drink dispenser. Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
|
03/08/2012 | Recheck |
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: 1. Discard the lid on bulk slaw container which is cracked or broken. Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: 1. Provide a peddle which controls the cold water flow on hand sink nearest office. Hot water is in excess of 120 degrees F and hand sink has a mixing valve to temper water. 1. Repair tile and grout on North service sink so water drains properly. The physical facility shall be maintained in good repair.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: 1. Provide a peddle which controls the cold water flow on hand sink nearest office. Hot water is in excess of 120 degrees F and hand sink has a mixing valve to temper water. 1. Repair tile and grout on North service sink so water drains properly. The physical facility shall be maintained in good repair.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: 1. Several puddles present on floor. If floor is cleaned with water the floor must drain or the excess must be removed. The physical facilities shall be cleaned as often as necessary to keep clean.
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: 1. Clean the clear plastic ice chute on dining room drink dispenser.Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
|
02/22/2012 | Routine |
Restaurant representatives - add corrected or new information about KENTUCKY FRIED CHICKEN Y314129, 10815 PENDLETON PIKE, Lawrence, IN »