- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: PORTIONED CONTAINERS OF PULLED PORK HOLDING AT 128 DEGREES F ON SERVICE LINE STEAM TABLE.MAINTAIN PRODUCT AT 135 DEGREES F OR HIGHER. PRODUCT REMOVED AND REHEATED TO 165 DEGREES F.
Location: Service counter
- 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: DISPLAY COOLER HOLDING CARTONS OF MILK AT 46 DEGREES F.MAINTAIN PRODUCT AT 41 DEGREES F OR LOWER.
Location: Service counter
- 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: DISPLAY COOLER HOLDING CARTONS OF MILK AT 46 DEGREES F.MAINTAIN PRODUCT AT 41 DEGREES F OR LOWER.
- 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: SCRUB PADS AND TOWEL STORED IN HAND SINKS LOCATED ON FOOD SERVICE LINE.ENSURE HAND SINKS ARE SPECIFICALLY USED FOR HAND WASHING PURPOSES AND NOTHING ELSE. REMOVE ALL ITEMS FROM HAND SINK.
Location: Service counter
|
10/24/2014 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: PORTIONED CONTAINERS OF PULLED PORK HOLDING AT 128 DEGREES F ON SERVICE LINE STEAM TABLE.MAINTAIN PRODUCT AT 135 DEGREES F OR HIGHER. PRODUCT REMOVED AND REHEATED TO 165 DEGREES F.
Location: Service counter
- 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: DISPLAY COOLER HOLDING CARTONS OF MILK AT 46 DEGREES F.MAINTAIN PRODUCT AT 41 DEGREES F OR LOWER.
Location: Service counter
- 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: SCRUB PADS AND TOWEL STORED IN HAND SINKS LOCATED ON FOOD SERVICE LINE.ENSURE HAND SINKS ARE SPECIFICALLY USED FOR HAND WASHING PURPOSES AND NOTHING ELSE. REMOVE ALL ITEMS FROM HAND SINK.
Location: Service counter
|
10/10/2014 | Routine |
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWEL DRAPED ACROSS BUCKET CONTAINING SANITIZER WATER ON SERVICE LINE.ENSURE WET TOWELS ARE STORED INSIDE SANITIZING SOLUTION WHEN NOT IN USE.
Location: Service counter
|
04/29/2014 | 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. TACO MEAT HOLDING AT 123 DEGREES IN SECTION "W" FOOD SERVICE LINE.'2. MEATBALLS HOLDING BETWEEN 115 AND 125 DEGREES F IN SECTION "I" FOOD SERVICE LINE.3.TACO MEAT HOLDING AT 108, PEAS AT 119 AND HOT DOGS AT 115 DEGREES F IN "D" SECTION FOOD SERVICE LINE.MAINTAIN HOT FOOD AT 135 DEGREES F OR HIGHER. ADJUST TEMPERATURE CONTROLS ON STEAM TABLES IF NEEDED.
Location: Service counter
- 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: SHREDDED CHEESE HOLDING AT 62 DEGREES F IN "W" FOOD SERVICE LINE.ENSURE CONTAINER OF CHEESE IS SUBMERGED IN THE ICE WATER BATH TO MAINTAIN PRODUCT AT 41 DEGREES F OR LOWER.
Location: Service counter
- 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: BOTTLE OF DEGREASER STORED NEXT TO CAN OPENERS IN KITCHEN.BOX OF FOOD SERVICE GLOVES STORED NEXT TO ALL PURPOSE CLEANER IN SECTION "L" FOOD SERVICE LINE.STORE CLEANING CHEMICALS AWAY FROM CLEAN EQUIPMENT AND SINGLE USE ITEMS.
Location: Service counter
- 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: EMPLOYEE BOTTLED BEVERAGES STORED ABOVE FOOD USED IN OPERATIONS AND INSIDE REACH IN COOLER.STORE ALL EMPLOYEES BEVERAGES IN A DESIGNATED AREA ON LOWEST SHELF. EMPLOYEES MUST DRINK BEVERAGES FROM CONTAINERS WITH LIDS AND STRAWS IN FOOD PREP AREAS.
Location: Kitchen
- 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: LARGE PITCHER STORED INSIDE HAND SINK IN SECTION "L".STORE NOTHING INSIDE HAND SINK. USE HAND SINKS FOR HAND WASHING ONLY.
Location: Service counter
- Chemical sanitizer concentration (corrected)
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 TOO STRONG (GREATER THAN 400 PPM QUAT) IN SPRAY BOTTLE IN "W" FOOD SERVICE AREA.MAINTAIN SOLUTION AT THE PROPER CONCENTRATION OF 200 PPM QUAT.
Location: Service counter
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HOT WATER RUNNING FROM FAUCET REACHING A MAXIMUM OF 85 DEGREES F IN WOMENS LOCKER ROOM RESTROOM.REPAIR TO PROVIDE HOT WATER AT A MINIMUM OF 100 DEGREES F.
Location: Womens restroom
- Food unsafe(Non-Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: DENT ON THE RIM OF A CAN OF APRICOTS STORED IN DRY STORAGE ROOM.REMOVE DENTED CAN FROM FOOD SERVICE OPERATIONS.
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXTERIOR SURFACE OF WALK IN COOLER DOOR SOILED WITH RUST ON EXTERIOR AND INTERIOR.CLEAN AND SANITIZE AREA THOROUGHLY.
Location: Walk-in cooler
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: TRASH CAN NOT AVAILABLE AT HAND SINK IN THE "W" FOOD SERVICE LINE.
Location: Service counter
|
11/05/2013 | 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. TACO MEAT HOLDING AT 123 DEGREES IN SECTION "W" FOOD SERVICE LINE.'2. MEATBALLS HOLDING BETWEEN 115 AND 125 DEGREES F IN SECTION "I" FOOD SERVICE LINE.3.TACO MEAT HOLDING AT 108, PEAS AT 119 AND HOT DOGS AT 115 DEGREES F IN "D" SECTION FOOD SERVICE LINE.MAINTAIN HOT FOOD AT 135 DEGREES F OR HIGHER. ADJUST TEMPERATURE CONTROLS ON STEAM TABLES IF NEEDED.
Location: Service counter
- 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: SHREDDED CHEESE HOLDING AT 62 DEGREES F IN "W" FOOD SERVICE LINE.ENSURE CONTAINER OF CHEESE IS SUBMERGED IN THE ICE WATER BATH TO MAINTAIN PRODUCT AT 41 DEGREES F OR LOWER.
Location: Service counter
- Toxic material(s) separation (corrected on site)
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: BOTTLE OF DEGREASER STORED NEXT TO CAN OPENERS IN KITCHEN.BOX OF FOOD SERVICE GLOVES STORED NEXT TO ALL PURPOSE CLEANER IN SECTION "L" FOOD SERVICE LINE.STORE CLEANING CHEMICALS AWAY FROM CLEAN EQUIPMENT AND SINGLE USE ITEMS.
Location: Service counter
- 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: EMPLOYEE BOTTLED BEVERAGES STORED ABOVE FOOD USED IN OPERATIONS AND INSIDE REACH IN COOLER.STORE ALL EMPLOYEES BEVERAGES IN A DESIGNATED AREA ON LOWEST SHELF. EMPLOYEES MUST DRINK BEVERAGES FROM CONTAINERS WITH LIDS AND STRAWS IN FOOD PREP AREAS.
Location: Kitchen
- 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: LARGE PITCHER STORED INSIDE HAND SINK IN SECTION "L".STORE NOTHING INSIDE HAND SINK. USE HAND SINKS FOR HAND WASHING ONLY.
Location: Service counter
- 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 TOO STRONG (GREATER THAN 400 PPM QUAT) IN SPRAY BOTTLE IN "W" FOOD SERVICE AREA.MAINTAIN SOLUTION AT THE PROPER CONCENTRATION OF 200 PPM QUAT.
Location: Service counter
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HOT WATER RUNNING FROM FAUCET REACHING A MAXIMUM OF 85 DEGREES F IN WOMENS LOCKER ROOM RESTROOM.REPAIR TO PROVIDE HOT WATER AT A MINIMUM OF 100 DEGREES F.
Location: Womens restroom
- Food unsafe(Non-Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: DENT ON THE RIM OF A CAN OF APRICOTS STORED IN DRY STORAGE ROOM.REMOVE DENTED CAN FROM FOOD SERVICE OPERATIONS.
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXTERIOR SURFACE OF WALK IN COOLER DOOR SOILED WITH RUST ON EXTERIOR AND INTERIOR.CLEAN AND SANITIZE AREA THOROUGHLY.
Location: Walk-in cooler
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: TRASH CAN NOT AVAILABLE AT HAND SINK IN THE "W" FOOD SERVICE LINE.
Location: Service counter
|
10/29/2013 | Routine |
| No violation noted during this evaluation. | 04/23/2013 | Non-Illness Complaint |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: MASHED POTATOES WERE HOLDING AT 125 DEGREES F IN HOT BOX ON SERVICE LINE. MAINTAIN HOT FOODS AT 135 DEGREES F OR HIGHER.
Location: Service counter
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: SPICY CHICKEN WRAPS PREPARED ONE HOUR PRIOR WERE HOLDING AT 72 DEGREES F ON SERVICE LINE.STORE CHICKEN WRAPS UNDER REFRIGERATION AFTER PREPARATION AND THEN TRANSFER TO SERVICE LINE TO MAINTAIN PRODUCT AT THE PROPER COLD HOLDING OF 41 DEGREES F OR LOWER.
Location: Service counter
- Toxic material(s) separation (corrected on site)
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: CLEANING PRODUCTS STORED IN SAME CABINET WITH PREPACKAGED SAUCE.STORE TOXIC CHEMICALS/CLEANING PRODUCTS IN A SEPARATE AREA AWAY FROM FOOD.
Location: Service counter
- 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: WET MOP HEADS STORED IN BUCKET.HANG MOPS ON MOP RACK TO AIR DRY WHEN NOT IN USE.RECHECK: MOP RACK IN NEED OF REPAIR. A WORK ORDER IS IN PROGRESS.
Location: Utility room
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. KICK TRAY INSIDE ICE MACHINE DAMAGED.2. BROKEN HINGE ON REACH IN COOLER IN COOLER LOCATED IN BACK PREP AREA. CORRECTEDPROVIDE REPAIR TO ICE MACHINE AND REACH IN COOLER DOOR.RECHECK; KICK TRAY NOT REPAIRED. A WORK ORDER IS IN PROGRESS TO HAVE TRAY REPAIRED.
Location: Kitchen
|
02/28/2013 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: MASHED POTATOES WERE HOLDING AT 125 DEGREES F IN HOT BOX ON SERVICE LINE. MAINTAIN HOT FOODS AT 135 DEGREES F OR HIGHER.
Location: Service counter
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: SPICY CHICKEN WRAPS PREPARED ONE HOUR PRIOR WERE HOLDING AT 72 DEGREES F ON SERVICE LINE.STORE CHICKEN WRAPS UNDER REFRIGERATION AFTER PREPARATION AND THEN TRANSFER TO SERVICE LINE TO MAINTAIN PRODUCT AT THE PROPER COLD HOLDING OF 41 DEGREES F OR LOWER.
Location: Service counter
- Toxic material(s) separation (corrected on site)
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: CLEANING PRODUCTS STORED IN SAME CABINET WITH PREPACKAGED SAUCE.STORE TOXIC CHEMICALS/CLEANING PRODUCTS IN A SEPARATE AREA AWAY FROM FOOD.
Location: Service counter
- 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: WET MOP HEADS STORED IN BUCKET.HANG MOPS ON MOP RACK TO AIR DRY WHEN NOT IN USE.
Location: Utility room
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. KICK TRAY INSIDE ICE MACHINE DAMAGED.2. BROKEN HINGE ON REACH IN COOLER IN COOLER LOCATED IN BACK PREP AREA.PROVIDE REPAIR TO ICE MACHINE AND REACH IN COOLER DOOR.
Location: Kitchen
|
02/21/2013 | Routine |
- Thermometer, provided (corrected on site)
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.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: DISH MACHINE WASH CYCLE REACHING A MAXIMUM TEMPERATURE OF 140 DEGREES F. DISH MACHINE LEAKS AND MUST BE DRAINED AND REFILLED PERIODICALLY TO MAINTAIN 150 DEGREES F DURING WASH CYCLE. A WORK ORDER IS IN PROGRESS TO DETERMINE THE SOURCE OF THE LEAK.
Location: Kitchen
Equipment: Dishmachine
|
10/03/2012 | Routine |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: HOT HOLDING CABINET CONTAINING PIZZA AND BURGERS HOLDING AT 125 F. MAINTAIN HOT FOODS AT 135 DEGREES F OR HIGHER.
Location: Service counter
- 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: CASE CONTAINING COLE SLAW AND BEVERAGES HOLDING AT 52 DEGREES F. MAINTAIN COLD FOODS AT 41 DEGREES F OR LOWER.
Location: Service counter
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: SURFACE OF WALL DETERIORATED IN SOME AREAS SURROUNDING MOP SINK. PROVIDE REPAIR TO WALL TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE. RECHECK: A WORK ORDER HAS BEEN PUT IN TO HAVE MOP SINK WALL AREA REPAIRED DURING SUMMER BREAK.
Location: Utility room
- 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: VISIBLE THERMOMETERS MISSING IN COLD WELLS IN CENTER OF SERVICE LINES AND SMALL BEVERAGE COOLER IN ALA CARTE AREA. PROVIDE VISIBLE THERMOMETERS WHERE NEEDED.RECHECK: A WORK ORDER IS IN PROGRESS.
Location: Service counter
- Food unsafe(Non-Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: DENTED CAN OF ALFREDO SAUCE STORED IN PREP AREA. ENSURE ALL DENTED CANS ARE INSPECTED FOR DENTS BEFORE USE IN FOOD SERVICE. CAN DISCARDED.
Location: Kitchen
- Restroom doors open (corrected)
Toilet room door(s) not kept closed.
Correction: Toilet room door(s) shall be kept closed, except during cleaning and maintenance.
Comments: EMPLOYEE RESTROOM DOOR PROPPED OPEN. ENSURE DOOR REMAINS CLOSED AFTER EACH USE.
Location: Restroom
|
05/11/2012 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: HOT HOLDING CABINET CONTAINING PIZZA AND BURGERS HOLDING AT 125 F. MAINTAIN HOT FOODS AT 135 DEGREES F OR HIGHER.
Location: Service counter
- 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: CASE CONTAINING COLE SLAW AND BEVERAGES HOLDING AT 52 DEGREES F. MAINTAIN COLD FOODS AT 41 DEGREES F OR LOWER.
Location: Service counter
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: SURFACE OF WALL DETERIORATED IN SOME AREAS SURROUNDING MOP SINK. PROVIDE REPAIR TO WALL TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.
Location: Utility room
- 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: VISIBLE THERMOMETERS MISSING IN COLD WELLS IN CENTER OF SERVICE LINES AND SMALL BEVERAGE COOLER IN ALA CARTE AREA. PROVIDE VISIBLE THERMOMETERS WHERE NEEDED.
Location: Service counter
- Food unsafe(Non-Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: DENTED CAN OF ALFREDO SAUCE STORED IN PREP AREA. ENSURE ALL DENTED CANS ARE INSPECTED FOR DENTS BEFORE USE IN FOOD SERVICE. CAN DISCARDED.
Location: Kitchen
- Restroom doors open
Toilet room door(s) not kept closed.
Correction: Toilet room door(s) shall be kept closed, except during cleaning and maintenance.
Comments: EMPLOYEE RESTROOM DOOR PROPPED OPEN. ENSURE DOOR REMAINS CLOSED AFTER EACH USE.
Location: Restroom
|
05/04/2012 | Routine |
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE JACKET WAS HANGING ON TILT SKILLET. STORE JACKETS IN APPROPRIATE AREA AWAY FROM FOOD PREP AREAS.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: LARGE BROWN CUTTING BOARDS ARE SCRATCHED AND SPLINTERED ON THE SURFACE. REPLACE OR RESURFACE BOARDS.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: DATA PLATE ON DISH MACHINE IS NOT DISPLAYING ACCURATE FINAL RINSE TEMPERATURE. ACTUAL FINAL RINSE TEMPERATURE MEASURED 190 DEGREES AND DISPLAYED 160 DEGREES F. CALIBRATE GUAGE.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER FLOWING FROM HAND SINK FAUCET IN KITCHEN DOES NOT REACH THE MINIMUM HOT WATER TEMPERATURE OF 100 DEGREES FOR ALMOST THREE MINUTES. HOT WATER SHOULD BE AVAILABLE IN LESS THAN THIRTY SECONDS TO ENSURE EMPLOYEES ARE WASHING HANDS WITH THE PROPER TEMPERATURE.
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12/07/2011 | Routine |
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