- 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: COOKED SAUSAGE PATTIES AND LINKS HOLDING BETWEEN 109 AND 118 ON COOK LINE STEAM TABLE. HOT FOODS SHOULD BE HELD AT 135 DEGREES F OR HIGER.REHEAT PRODUCT TO 165 DEGREES.
Location: Cook line
- 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: WALK IN COOLER HOLDING FOOD AT 57 DEGREES F. POTENTIALLY HAZARDOUS FOODS SHOULD BE HELD AT 41 DEGREES F OR LOWER. COOLER RUNNING LOW SINCE BEGINNING OF SHIFT, 6. A.M. ACCORDING TO MANAGER. A SERVICE TECHNICIAN SCHEDULED TODAY TO PROVIDE REPAIR.ROLL OF RAW GROUND BEEF, PORK LOIN, AND PRE-PORTIONED TURKEY BREAST VOLUNTARILY DISCARDED. SHREDDED CHEESE AND SOUR CREAM, RAW SHELL EGGS HOLDING AT 50 DEGREES TRANSFERRED TO ALTERNATE COOLERS. FOODS NOT REQUIRING REFRIGERATION INCLUDING RAW FRUITS, VEGETABLES AND NON POTENTIALLY HAZARDOUS SAUCES AND SPREADS..
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: COLD TOP COOLER SOILED ON INTERIOR AND EXTERIOR SURFACES LOCATED AT THE END OF THE COOK LINE.CLEAN AND SANITIZE INTERIOR/EXTERIOR SURFACES THOROUGHLY ON A REGULAR BASIS.
Location: Cook line
Equipment: Cold top
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: LINE COOK WASHED HANDS WITHOUT USING SOAP AND FOR LESS THAN 20 SECONDS.ENSURE HANDS ARE WASHED WITH HOT WATER AND SOAP FOR A MINIMUM OF 20 SECONDS.
Location: Cook line
- Dumpster lids / missing
Outside dumpster has no lids and/or doors.
Correction: Provide lids and/or doors.
Comments: DUMPSTER LID MISSING OUSIDE IN BACK OF THE ESTABLISHMENT.PROVIDE LID TO DUMPSTER.RECHECK: NOT CORRECTED. A DUMPSTER LID IS ON ORDER.
Location: Dumpster area
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: WASTE HANDLING UNIT CONTAINING GREASE OPEN LOCATED OUTSIDE BEHIND ESTABLISHMENT.KEEP LID CLOSED AFTER EACH USE.
Location: Dumpster area
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: GROUND HEAVILY SOILED WITH A LAYER OF GREASE, GRIME, AND LITTER IN VICINITY OF GREASE DUMP. CLEAN ENTIRE AREA AND MAINTAIN IN A CLEAN CONDITION AT ALL TIMES.
Location: Dumpster area
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: GROUND HEAVILY SOILED WITH A LAYER OF GREASE, GRIME, AND LITTER IN VICINITY OF GREASE DUMP. CLEAN ENTIRE AREA AND MAINTAIN IN A CLEAN CONDITION AT ALL TIMES.
- Soiled dumpsters and receptacles (corrected)
Waste handling units not clean or improperly cleaned.
Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
Comments: GREASE DUMP HEAVILY SOILED WITH OIL AND FRIED FOOD RESIDUES OUTSIDE BEHIND ESTABLISHMENT. MAINTAIN WASTE HANDLING UNITS IN A CLEAN CONDITION.
Location: Dumpster area
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WALK IN COOLER MAINTAINING 57 DEGREES F.REPAIR TO MAINTAIN 41 DEGREES F OR LOWER.
Location: Walk-in cooler
Equipment: Walk in cooler
- Hand washing (where) (corrected on site)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: LINE COOK RINSED HANDS WITH WATER IN TWO BAY SINK.HANDS SHOULD BE WASHED AT DESIGNATED HAND SINKS. TWO BAY SINK SHOULD BE USED FOR FRUIT AND VEGETABLE WASH.
Location: Kitchen
Equipment: 2-bay
|
07/08/2014 | 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: COOKED SAUSAGE PATTIES AND LINKS HOLDING BETWEEN 109 AND 118 ON COOK LINE STEAM TABLE. HOT FOODS SHOULD BE HELD AT 135 DEGREES F OR HIGER.REHEAT PRODUCT TO 165 DEGREES.
Location: Cook line
- 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: WALK IN COOLER HOLDING FOOD AT 57 DEGREES F. POTENTIALLY HAZARDOUS FOODS SHOULD BE HELD AT 41 DEGREES F OR LOWER. COOLER RUNNING LOW SINCE BEGINNING OF SHIFT, 6. A.M. ACCORDING TO MANAGER. A SERVICE TECHNICIAN SCHEDULED TODAY TO PROVIDE REPAIR.ROLL OF RAW GROUND BEEF, PORK LOIN, AND PRE-PORTIONED TURKEY BREAST VOLUNTARILY DISCARDED. SHREDDED CHEESE AND SOUR CREAM, RAW SHELL EGGS HOLDING AT 50 DEGREES TRANSFERRED TO ALTERNATE COOLERS. FOODS NOT REQUIRING REFRIGERATION INCLUDING RAW FRUITS, VEGETABLES AND NON POTENTIALLY HAZARDOUS SAUCES AND SPREADS..
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: COLD TOP COOLER SOILED ON INTERIOR AND EXTERIOR SURFACES LOCATED AT THE END OF THE COOK LINE.CLEAN AND SANITIZE INTERIOR/EXTERIOR SURFACES THOROUGHLY ON A REGULAR BASIS.
Location: Cook line
Equipment: Cold top
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: LINE COOK WASHED HANDS WITHOUT USING SOAP AND FOR LESS THAN 20 SECONDS.ENSURE HANDS ARE WASHED WITH HOT WATER AND SOAP FOR A MINIMUM OF 20 SECONDS.
Location: Cook line
- Dumpster lids / missing
Outside dumpster has no lids and/or doors.
Correction: Provide lids and/or doors.
Comments: DUMPSTER LID MISSING OUSIDE IN BACK OF THE ESTABLISHMENT.PROVIDE LID TO DUMPSTER.
Location: Dumpster area
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: WASTE HANDLING UNIT CONTAINING GREASE OPEN LOCATED OUTSIDE BEHIND ESTABLISHMENT.KEEP LID CLOSED AFTER EACH USE.
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: GROUND HEAVILY SOILED WITH A LAYER OF GREASE, GRIME, AND LITTER IN VICINITY OF GREASE DUMP. CLEAN ENTIRE AREA AND MAINTAIN IN A CLEAN CONDITION AT ALL TIMES.
Location: Dumpster area
- Soiled dumpsters and receptacles
Waste handling units not clean or improperly cleaned.
Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
Comments: GREASE DUMP HEAVILY SOILED WITH OIL AND FRIED FOOD RESIDUES OUTSIDE BEHIND ESTABLISHMENT. MAINTAIN WASTE HANDLING UNITS IN A CLEAN CONDITION.
Location: Dumpster area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WALK IN COOLER MAINTAINING 57 DEGREES F.REPAIR TO MAINTAIN 41 DEGREES F OR LOWER.
Location: Walk-in cooler
Equipment: Walk in cooler
- Hand washing (where) (corrected on site)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: LINE COOK RINSED HANDS WITH WATER IN TWO BAY SINK.HANDS SHOULD BE WASHED AT DESIGNATED HAND SINKS. TWO BAY SINK SHOULD BE USED FOR FRUIT AND VEGETABLE WASH.
Location: Kitchen
Equipment: 2-bay
|
07/01/2014 | 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: FOLLOWING TEMPERATURE VIOLATIONS OBSERVED ON COOK LINE:1) BAG OF SLICED POTATOES HOLDING AT 80 DEGREES F2) COOKED SAUSAGE LINKS AND PATTIES HOLDING AT 118 DEGREES F
Location: Cook line
- 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: FOLLOWING TEMPERATURE VIOLATIONS OBSERVED ON COOK LINE:1) BAG OF SLICED POTATOES HOLDING AT 80 DEGREES F2) COOKED SAUSAGE LINKS AND PATTIES HOLDING AT 118 DEGREES F
Location: Cook line
- 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: FOLLOWING TEMPERATURE VIOLATIONS OBSERVED ON COOK LINE:1) BAG OF SLICED POTATOES HOLDING AT 80 DEGREES F2) COOKED SAUSAGE LINKS AND PATTIES HOLDING AT 118 DEGREES F
Location: -
- 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: FOLLOWING TEMPERATURE VIOLATIONS OBSERVED ON COOK LINE:1) BAG OF SLICED POTATOES HOLDING AT 80 DEGREES F2) COOKED SAUSAGE LINKS AND PATTIES HOLDING AT 118 DEGREES F
Location: -
- 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) SLICES OF HAM STORED ON LEDGE OF COLD TOP COOLER HOLDING AT 56 DEGREES F ON COOK LINE.2) TRAYS OF RAW SHEL EGGS STORED ON COOK LINE HOLDING AT 60 DEGREES.MAINTAIN ALL PRODUCT AT 41 DEGREES F OR LOWER.
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) SLICES OF HAM STORED ON LEDGE OF COLD TOP COOLER HOLDING AT 56 DEGREES F ON COOK LINE.2) TRAYS OF RAW SHEL EGGS STORED ON COOK LINE HOLDING AT 60 DEGREES.MAINTAIN ALL PRODUCT AT 41 DEGREES F OR LOWER.
Location: Cook line
- 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: BOTTLES OF DEGREASER STORED IN CROUTONS, TORITLLA CHIPS AND OTHER FOOD ITEMS ON COOK LINE.STORE CLEANING PRODUCTS AWAY FROM FOOD TO PROTECT FROM CONTAMINATION.
Location: Cook line
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: FOOD EMPLOYEE REMOVED READY TO EAT FOOD FROM COLD TOP COOLER WITH BARE HANDS.ENSURE GLOVES OR UTENSILS ARE USED TO PREVENT BARE HAND CONTACT AND CONTAMINATION OF THE FOOD.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: FOOD HANDLERS NOT WASHING HANDS BEFORE APPLY GLOVES.HANDS MUST BE WASHED BEFORE PUTTING ON FOOD SERVICE GLOVES AND IN BETWEEN CHANGES.
- 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 DRINK STORED IN CUP LOCATED ON LEDGE ABOVE PREP LINE COOLER WITHOUT A LID AND STRAW.ENSURE ALL EMPLOYEE DRINK CUPS ARE SUPPLIED WITH LIDS AND STRAWS ON COOK LINE.
Location: Kitchen
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: SLICED MEATS, CHICKEN SALAD AND OTHER PREPARED FOODS MISSING DISCARD DATES LOCATED INSIDE WALK IN COOLER.PROVIDE SEVEN DAY EXPIRATION DATES ON ALL PREPARED FOOD NOT USED WITHIN 24 HOURS.
Location: Walk-in cooler
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: PAPER TOWEL DISPENSER STORED ON WALL DIRECTLY ABOVE FRONT END OF COLD TOP COOLER.STORE DISPENSER IN ANOTHER LOCATION TO PREVENT POSSIBLE CONTAMINATION OF FOOD AND FOOD CONTACT SURFACES.
Location: Cook line
- 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: BISCUITS STORED IN GROCERY BAG AND STORED ON STEAM TABLE LOCATED ON COOK LINE.DISCONTINUE USE OF THIS TYPE OF STORAGE BAGS. THEY ARE UNSANITARY AND NOT APPROVED FOR FOOD STORAGE.PROVIDE FOOD SAFE STORAGE BAGS. CONSISTENT REPEAT VIOLATION.
Location: Cook line
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: EMPLOYEE WORKING ON COOK LINE NOT WEARING A HAIR RESTRAINT.
- Storage of Personal Items (corrected)
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 JACKETS STORED ACROSS BAGS OF ONIONS LOCATED IN DRY STORAGE ROOM.STORE JACKETS IN A DESIGNATED AREA AWAY FROM FOOD STORAGE AND FOOD RELATED ITEMS.
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: CEILING TILE MISSING ABOVE AREA WHERE WAFFLE IRONS ARE STORED ON COOK LINE. PIECES OF CARD BOARD HANGING ABOVE IRONS TO SHEILD FROM POSSIBLE CONTAMINATION.PROVIDE CEILING TILE. DISCONTINUE PREPARING FOOD IN THIS AREA UNTIL A TILE HAS BEEN PUT IN PLACE.
Location: Cook line
- 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: FLOOR HEAVILY SOILED WITH FOOD DEPOSITS AND BUILD UP ON ENTIRE COOK LINE. CORNER AND EDGES SOILED AS WELL.CLEAN FLOOR THOROUGHLY THROUGH OUT SHIFT DAILY. CONSISTENT REPEAT VIOLATION.
Location: Cook line
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWEL STORED ON COUNTER TOP LOCATED ON COOK LINE.STORE WET TOWELS IN SANITIZING SOLUTION WHEN NOT IN USE.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: BOTTOM AREA OF EMPLOYEE RESTROOM DOOR DAMAGED.PROVIDE REPAIR.
Location: Emp restroom
- 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: BAGS OF ONIONS STORED ON THE FLOOR IN DRY STORAGE ROOM.STORE PRODUCT UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. EXTERIOR AND SIDE WALLS OF GRILLS AND OVENS SOILED WITH GREASE AND FRIED FOOD RESIDUE.2. STORAGE SHELVING BELOW COUNTER TOP AND FLAT TOP SOILED WITH BUILD UP.3. DUAL MOP SINK/HAND SINK SOILED LOCATED INSIDE EMPLOYEE RESTROOM. CLEAN THOROUGHLY.PROVIDE GENERAL DEEP CLEANING ON ALL EQUIPMENT, SHELVING, AND STORAGE COMPARTMENTS ON ENTIRE COOK LINE.
Location: Cook line
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: GRAVY STORED INSIDE SINGLE USE CONTAINER LOCATED ON COOK LINE STEAM TABLE.CONTAINER IS SINGLE USE ONLY AND NOT HEAT RESISTANT AND SHOULD BE USED ONLY ONCE. PROVIDE A DURABLE CONTAINER TO STORE HOT FOODS ON STEAM TABLE.
Location: Cook line
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: KNIFE STORED IN DIRTY CREVICE IN BETWEEN COLD TOP COOLER LIDS ON COOK LINE.STRORE KNIFE ON A SANITARY SURFACE IN BETWEEN USE TO PREVENT CROSS CONTAMINATION.
Location: Cook line
|
02/14/2014 | 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: FOLLOWING TEMPERATURE VIOLATIONS OBSERVED ON COOK LINE:1) BAG OF SLICED POTATOES HOLDING AT 80 DEGREES F2) COOKED SAUSAGE LINKS AND PATTIES HOLDING AT 118 DEGREES F
Location: Cook line
- 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: FOLLOWING TEMPERATURE VIOLATIONS OBSERVED ON COOK LINE:1) BAG OF SLICED POTATOES HOLDING AT 80 DEGREES F2) COOKED SAUSAGE LINKS AND PATTIES HOLDING AT 118 DEGREES F
Location: Cook line
- 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: FOLLOWING TEMPERATURE VIOLATIONS OBSERVED ON COOK LINE:1) BAG OF SLICED POTATOES HOLDING AT 80 DEGREES F2) COOKED SAUSAGE LINKS AND PATTIES HOLDING AT 118 DEGREES F
Location: -
- 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: FOLLOWING TEMPERATURE VIOLATIONS OBSERVED ON COOK LINE:1) BAG OF SLICED POTATOES HOLDING AT 80 DEGREES F2) COOKED SAUSAGE LINKS AND PATTIES HOLDING AT 118 DEGREES F
Location: -
- 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: 1) SLICES OF HAM STORED ON LEDGE OF COLD TOP COOLER HOLDING AT 56 DEGREES F ON COOK LINE.2) TRAYS OF RAW SHELFF EGGS STORED ON COOK LINE HOLDING AT 60 DEGREES.MAINTAIN ALL PRODUCT AT 41 DEGREES F OR LOWER.
Location: Cook line
- 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: 1) SLICES OF HAM STORED ON LEDGE OF COLD TOP COOLER HOLDING AT 56 DEGREES F ON COOK LINE.2) TRAYS OF RAW SHELFF EGGS STORED ON COOK LINE HOLDING AT 60 DEGREES.MAINTAIN ALL PRODUCT AT 41 DEGREES F OR LOWER.
Location: Cook line
- 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: BOTTLES OF DEGREASER STORED IN CROUTONS, TORITLLA CHIPS AND OTHER FOOD ITEMS ON COOK LINE.STORE CLEANING PRODUCTS AWAY FROM FOOD TO PROTECT FROM CONTAMINATION.
Location: Cook line
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: FOOD EMPLOYEE REMOVED READY TO EAT FOOD FROM COLD TOP COOLER WITH BARE HANDS.ENSURE GLOVES OR UTENSILS ARE USED TO PREVENT BARE HAND CONTACT AND CONTAMINATION OF THE FOOD.
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: FOOD HANDLERS NOT WASHING HANDS BEFORE APPLY GLOVES.HANDS MUST BE WASHED BEFORE PUTTING ON FOOD SERVICE GLOVES AND IN BETWEEN CHANGES.
- 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 DRINK STORED IN CUP LOCATED ON LEDGE ABOVE PREP LINE COOLER WITHOUT A LID AND STRAW.ENSURE ALL EMPLOYEE DRINK CUPS ARE SUPPLIED WITH LIDS AND STRAWS ON COOK LINE.
Location: Kitchen
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: SLICED MEATS, CHICKEN SALAD AND OTHER PREPARED FOODS MISSING DISCARD DATES LOCATED INSIDE WALK IN COOLER.PROVIDE SEVEN DAY EXPIRATION DATES ON ALL PREPARED FOOD NOT USED WITHIN 24 HOURS.
Location: Walk-in cooler
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: PAPER TOWEL DISPENSER STORED ON WALL DIRECTLY ABOVE FRONT END OF COLD TOP COOLER.STORE DISPENSER IN ANOTHER LOCATION TO PREVENT POSSIBLE CONTAMINATION OF FOOD AND FOOD CONTACT SURFACES.
Location: Cook line
- 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: BISCUITS STORED IN GROCERY BAG AND STORED ON STEAM TABLE LOCATED ON COOK LINE.DISCONTINUE USE OF THIS TYPE OF STORAGE BAGS. THEY ARE UNSANITARY AND NOT APPROVED FOR FOOD STORAGE.PROVIDE FOOD SAFE STORAGE BAGS. CONSISTENT REPEAT VIOLATION.
Location: Cook line
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: EMPLOYEE WORKING ON COOK LINE NOT WEARING A HAIR RESTRAINT.
- Storage of Personal Items
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 JACKETS STORED ACROSS BAGS OF ONIONS LOCATED IN DRY STORAGE ROOM.STORE JACKETS IN A DESIGNATED AREA AWAY FROM FOOD STORAGE AND FOOD RELATED ITEMS.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: CEILING TILE MISSING ABOVE AREA WHERE WAFFLE IRONS ARE STORED ON COOK LINE. PIECES OF CARD BOARD HANGING ABOVE IRONS TO SHEILD FROM POSSIBLE CONTAMINATION.PROVIDE CEILING TILE. DISCONTINUE PREPARING FOOD IN THIS AREA UNTIL A TILE HAS BEEN PUT IN PLACE.
Location: Cook line
- 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: FLOOR HEAVILY SOILED WITH FOOD DEPOSITS AND BUILD UP ON ENTIRE COOK LINE. CORNER AND EDGES SOILED AS WELL.CLEAN FLOOR THOROUGHLY THROUGH OUT SHIFT DAILY. CONSISTENT REPEAT VIOLATION.
Location: Cook line
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWEL STORED ON COUNTER TOP LOCATED ON COOK LINE.STORE WET TOWELS IN SANITIZING SOLUTION WHEN NOT IN USE.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: BOTTOM AREA OF EMPLOYEE RESTROOM DOOR DAMAGED.PROVIDE REPAIR.
Location: Emp restroom
- 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: BAGS OF ONIONS STORED ON THE FLOOR IN DRY STORAGE ROOM.STORE PRODUCT UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. EXTERIOR AND SIDE WALLS OF GRILLS AND OVENS SOILED WITH GREASE AND FRIED FOOD RESIDUE.2. STORAGE SHELVING BELOW COUNTER TOP AND FLAT TOP SOILED WITH BUILD UP.3. DUAL MOP SINK/HAND SINK SOILED LOCATED INSIDE EMPLOYEE RESTROOM. CLEAN THOROUGHLY.PROVIDE GENERAL DEEP CLEANING ON ALL EQUIPMENT, SHELVING, AND STORAGE COMPARTMENTS ON ENTIRE COOK LINE.
Location: Cook line
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: GRAVY STORED INSIDE SINGLE USE CONTAINER LOCATED ON COOK LINE STEAM TABLE.CONTAINER IS SINGLE USE ONLY AND NOT HEAT RESISTANT AND SHOULD BE USED ONLY ONCE. PROVIDE A DURABLE CONTAINER TO STORE HOT FOODS ON STEAM TABLE.
Location: Cook line
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: KNIFE STORED IN DIRTY CREVICE IN BETWEEN COLD TOP COOLER LIDS ON COOK LINE.STRORE KNIFE ON A SANITARY SURFACE IN BETWEEN USE TO PREVENT CROSS CONTAMINATION.
Location: Cook line
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02/06/2014 | Routine |
- 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: EMPLOYEE BEVERAGE STORED ON COOK LINE WITHOUT A LID AND STRAW.PROVIDE A LID AND STRAW TO ALL EMPLOYEE DRINK CUPS IN PREP AREAS.
Location: Cook line
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: BISCUITS STORED DIRECLTY INSIDE A PLASTIC GROCERY BAG ON STEAM TABLE LOCATED ON COOK LINE.DISCONTINUE THIS PRACTICE. GROCERY BAGS ARE UNSANITARY AND NOT APPROVED TO STORE UNPACKAGED FOOD. PROVIDE APPROVED STORAGE BAGS OR CONTAINERS TO STORE FOOD. REPEAT VIOLATION.
Location: Cook line
- 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: FLOOR AND WALLS SOILED WITH DRIED AND ENCRUSTED FOOD DEPOSITS BELOW AND BEHIND GRILL, DEEP FRYER, OVEN, STEAM TABLE ETC... ON ENTIRE LINE. REMOVE GREASE AND FOOD RESIDUE BEHIND AND BELOW ALL EQUIPMENT. CLEAN COOK LINE FLOOR AREA DAILY.
Location: Cook line
- Floor mounted installation (corrected)
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: CARDBOARD USED TO ELEVATE ONE OF THE LEGS LOCATED ON THE GRILL LOCATED ON COOK LINE.REMOVE CARDBOARD. PROVIDE A LEG TO ELEVATE GRILL.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BOTTOM OF THE THREE DOOR REACH IN FREEZER SOILED WITH BUILD UP OF FOOD RESIDUE.2, REMOVE HEAVY ACCUMULATION OF GREASE AND ENCRUSTED FOOD DEPOSITS ON SHELVING BELOW COOKING EQUIPMENT (STEAM TABLES, GRILL, ETC...ON ENTIRE COOK LINE.3. RUST FORMATION ON STORAGE SHELF CONTAINING CLEANING CHEMICALS IN DISH ROOM. RESURFACE.CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
Equipment: Reach in freezer (3door)
- Linens food contact (corrected on site)
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Comments: TOWELS LINING CONTAINERS ON STEAM TA BLE.CLOTH TOWELS MAY NOT COME IN CONTACT WITH FOOD. PROVIDE AN ALTERNATE SOURCE TO LINE CONTAINERS.
Location: Cook line
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: CONTAINER OF OIL STORED ON STACKED EGG CARTONS LOCATED ON COOK LINE NEXT TO GAS GRILL.PROVIDE HEAT RESISTANT MATERIALS TO STORE CONTAINER OF OIL TO PREVENT FIRE HAZARD.
Location: Cook line
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: SLOTTED SERVING SPOON STORED INSIDE HAND SINK ON COOK LINE.DISCONTINUE STORING UTENSILS IN HAND SINK. HAND SINKS ARE UNSANITARY. STORE ON A CLEAN AND SANITARY SURFACE IN BETWEEN USE.
Location: Cook line
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09/11/2013 | Recheck |
- 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: EMPLOYEE BEVERAGE STORED ON COOK LINE WITHOUT A LID AND STRAW.PROVIDE A LID AND STRAW TO ALL EMPLOYEE DRINK CUPS IN PREP AREAS.
Location: Cook line
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: BISCUITS STORED DIRECLTY INSIDE A PLASTIC GROCERY BAG ON STEAM TABLE LOCATED ON COOK LINE.DISCONTINUE THIS PRACTICE. GROCERY BAGS ARE UNSANITARY AND NOT APPROVED TO STORE UNPACKAGED FOOD. PROVIDE APPROVED STORAGE BAGS OR CONTAINERS TO STORE FOOD. REPEAT VIOLATION.
Location: Cook line
- 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: FLOOR AND WALLS SOILED WITH DRIED AND ENCRUSTED FOOD DEPOSITS BELOW AND BEHIND GRILL, DEEP FRYER, OVEN, STEAM TABLE ETC... ON ENTIRE LINE. REMOVE GREASE AND FOOD RESIDUE BEHIND AND BELOW ALL EQUIPMENT. CLEAN COOK LINE FLOOR AREA DAILY.
Location: Cook line
- Floor mounted installation
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: CARDBOARD USED TO ELEVATE ONE OF THE LEGS LOCATED ON THE GRILL LOCATED ON COOK LINE.REMOVE CARDBOARD. PROVIDE A LEG TO ELEVATE GRILL.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BOTTOM OF THE THREE DOOR REACH IN FREEZER SOILED WITH BUILD UP OF FOOD RESIDUE.2, REMOVE HEAVY ACCUMULATION OF GREASE AND ENCRUSTED FOOD DEPOSITS ON SHELVING BELOW COOKING EQUIPMENT (STEAM TABLES, GRILL, ETC...ON ENTIRE COOK LINE.3. RUST FORMATION ON STORAGE SHELF CONTAINING CLEANING CHEMICALS IN DISH ROOM. RESURFACE.CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
Equipment: Reach in freezer (3door)
- Linens food contact (corrected on site)
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Comments: TOWELS LINING CONTAINERS ON STEAM TA BLE.CLOTH TOWELS MAY NOT COME IN CONTACT WITH FOOD. PROVIDE AN ALTERNATE SOURCE TO LINE CONTAINERS.
Location: Cook line
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: CONTAINER OF OIL STORED ON STACKED EGG CARTONS LOCATED ON COOK LINE NEXT TO GAS GRILL.PROVIDE HEAT RESISTANT MATERIALS TO STORE CONTAINER OF OIL TO PREVENT FIRE HAZARD.
Location: Cook line
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: SLOTTED SERVING SPOON STORED INSIDE HAND SINK ON COOK LINE.DISCONTINUE STORING UTENSILS IN HAND SINK. HAND SINKS ARE UNSANITARY. STORE ON A CLEAN AND SANITARY SURFACE IN BETWEEN USE.
Location: Cook line
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09/03/2013 | Routine |
- 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: DISH MACHINE NOT RELEASING SANITIZER AFTER CYCLINGENSURE MACHINE IS SANITIZING AT THE PROPER CONCENTRATION BEFORE USE. SANITIZER WAS PRIMED AND OPERATING PROPERLY..
Location: Dish machine area
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: CONTAINER OF CHICKEN SALAD MISSING DISCARD DATE.ENSURE ALL PREPARED FOODS ARE PROPERLY MARKED WITH A SEVEN DAY EXPIRATION DATE.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: COMPRESSOR SOILED WITH BUILD UP LOCATED INSIDE WALK IN COOLER.CLEAN AND SANITIZE THOROUGHLY.
Location: Walk-in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
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: BUILD UP ON CAN OPENER BLADE. CLEAN AND SANITIZE BLADE THOROUGHLY AFTER EACH USE.
Location: Kitchen
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04/11/2013 | Routine |
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: BAG OF RAW CHICKEN STORED ON SHELF NEXT TO WHOLE WATER MELONS AND ABOVE A BOX OF PINEAPPLE. ENSURE RAW ANIMAL PRODUCT IS STORED BELOW AND SEPARATE FROM READY TO EAT FOODS TO PROTECT FOOD FROM CROSS CONTAMINATION.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BEATERS ON MIXER SOILED WITH BUILD UP ON COOK LINE. MIXER INCLUDING BEATERS SHOULD BE CLEAN AND SANITIZED EVERY FOUR HOURS.
Location: Cook line
- 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: NO IN PLACE SANITIZING SOLUTION SET UP TO STORE WET TOWELS AND SANITIZE FOOD CONTACT SURFACES. SET UP SANITIZER BUCKETS AT THE BEGINNING OF EACH SHIFT AND CHANGE EVERY 3 TO 4 HOURS.
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. SURFACE OF WALL AT THE END OF COOK LINE DETERIORATED. RESURFACE ENTIRE WALL.2. GAP IN WALL SURROUNDING DRAIN PIPE NEAR HAND SINK AT THE END OF THE COOK LINE. SEAL HOLERECHECK: A WORK ORDER IS IN PROGRESS TO HAVE THE ABOVE REPAIRS MADE.
Location: Cook line
- 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 APPLESAUCE ON RIM STORED ON RACK IN DRY STORAGE AREA. ENSURE ALL CANS ARE "DENT FREE" BEFORE STORAGE ON RACK. REMOVE DENTED CAN FROM FOOD SERVICE.
Location: Dry storage
- Food storage (corrected on site)
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: BOXES OF PINEAPPLE STORED ON THE FLOOR INSIDE WALK IN COOLER. STORE ALL FOOD UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Walk-in cooler
- 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: KICK TRAY INSIDE ICE MACHINE SOILED. CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: HOT FOODS (GRAVY, SAUSAGE, ETC...HELD ON STEAM TABLE IN PLASTIC CONTAINERS. PROVIDE DURABLE, STAINLESS CONTAINERS TO STORE HOT FOOD ON STEAM TABLE ON COOK LINE.
Location: Cook line
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12/27/2012 | Recheck |
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: BAG OF RAW CHICKEN STORED ON SHELF NEXT TO WHOLE WATER MELONS AND ABOVE A BOX OF PINEAPPLE. ENSURE RAW ANIMAL PRODUCT IS STORED BELOW AND SEPARATE FROM READY TO EAT FOODS TO PROTECT FOOD FROM CROSS CONTAMINATION.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BEATERS ON MIXER SOILED WITH BUILD UP ON COOK LINE. MIXER INCLUDING BEATERS SHOULD BE CLEAN AND SANITIZED EVERY FOUR HOURS.
Location: Cook line
- 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: NO IN PLACE SANITIZING SOLUTION SET UP TO STORE WET TOWELS AND SANITIZE FOOD CONTACT SURFACES. SET UP SANITIZER BUCKETS AT THE BEGINNING OF EACH SHIFT AND CHANGE EVERY 3 TO 4 HOURS.
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. SURFACE OF WALL AT THE END OF COOK LINE DETERIORATED. RESURFACE ENTIRE WALL.2. GAP IN WALL SURROUNDING DRAIN PIPE NEAR HAND SINK AT THE END OF THE COOK LINE. SEAL HOLE
Location: Cook line
- 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 APPLESAUCE ON RIM STORED ON RACK IN DRY STORAGE AREA. ENSURE ALL CANS ARE "DENT FREE" BEFORE STORAGE ON RACK. REMOVE DENTED CAN FROM FOOD SERVICE.
Location: Dry storage
- Food storage (corrected on site)
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: BOXES OF PINEAPPLE STORED ON THE FLOOR INSIDE WALK IN COOLER. STORE ALL FOOD UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Walk-in cooler
- 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: KICK TRAY INSIDE ICE MACHINE SOILED. CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: HOT FOODS (GRAVY, SAUSAGE, ETC...HELD ON STEAM TABLE IN PLASTIC CONTAINERS. PROVIDE DURABLE, STAINLESS CONTAINERS TO STORE HOT FOOD ON STEAM TABLE ON COOK LINE.
Location: Cook line
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12/18/2012 | Routine |
- 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: NO SANITIZER AVAILABLE TO SANITIZE EQUIPMENT IN DISH MACHINE. SET UP QUAT SANITIZING SOLUTION IN THREE COMPARTMENT SINK TO SANITZE DISH WARE UNTIL CHLORINE SANITIZER IS AVAILABLE.RECHECK 8/31: DISHMACHIEN NOT RELEASING THE PROPER AMOUNT OF SANITIZER (LESS THAN 50 PPM). REPAIR TO SANITZE BETWEEN 50 AND 100 PPM. CONTINUE TO SANITIZE EQUIPMENT IN THREE COMPARTMENT SINK
Location: Dish machine area
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: CONTAINER OF RAW PORK STORED ABOVE READY TO EAT FOODS INSIDE WALK IN COOLER. STORE RAW FOODS BELOW READY TO EAT FOOD TO PREVENT CROSS CONTAMINATION.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SLICER SOILED WITH DRIED FOOD RESIDUE ON BACK SIDE. CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HOT WATER TANK BROKE DOWN AT 12:30 P.M. AND ESTABLISHMENT IS CURRENTLY WITHOUT HOT WATER. EDWARDS PLUMBING IS CURRENTLY ON SITE AND IS PROVIDING REPAIR. CALL HEALTH INSPECTOR WHEN HOT WATER HAS BEEN RESTORED. ESTABLISHMENT SHOULD REMAIN CLOSED UNTIL HOT WATER HAS BEEN RESTORED. ESTABLISHMENT CLOSES AT 4:00 P.M.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: STORAGE SHELF BELOW COUNTER TOP SOILED WITH RUST. CLEAN THOROUGHLY TO REMOVE RUST BUILD UP.
Location: Dish machine area
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09/07/2012 | Recheck |
- 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: NO SANITIZER AVAILABLE TO SANITIZE EQUIPMENT IN DISH MACHINE. SET UP QUAT SANITIZING SOLUTION IN THREE COMPARTMENT SINK TO SANITZE DISH WARE UNTIL CHLORINE SANITIZER IS AVAILABLE.RECHECK 8/31: DISHMACHIEN NOT RELEASING THE PROPER AMOUNT OF SANITIZER (LESS THAN 50 PPM). REPAIR TO SANITZE BETWEEN 50 AND 100 PPM. CONTINUE TO SANITIZE EQUIPMENT IN THREE COMPARTMENT SINK
Location: Dish machine area
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: CONTAINER OF RAW PORK STORED ABOVE READY TO EAT FOODS INSIDE WALK IN COOLER. STORE RAW FOODS BELOW READY TO EAT FOOD TO PREVENT CROSS CONTAMINATION.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SLICER SOILED WITH DRIED FOOD RESIDUE ON BACK SIDE. CLEAN AND SANITIZE 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: HOT WATER TANK BROKE DOWN AT 12:30 P.M. AND ESTABLISHMENT IS CURRENTLY WITHOUT HOT WATER. EDWARDS PLUMBING IS CURRENTLY ON SITE AND IS PROVIDING REPAIR. CALL HEALTH INSPECTOR WHEN HOT WATER HAS BEEN RESTORED. ESTABLISHMENT SHOULD REMAIN CLOSED UNTIL HOT WATER HAS BEEN RESTORED. ESTABLISHMENT CLOSES AT 4:00 P.M.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: STORAGE SHELF BELOW COUNTER TOP SOILED WITH RUST. CLEAN THOROUGHLY TO REMOVE RUST BUILD UP.
Location: Dish machine area
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09/06/2012 | 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: NO SANITIZER AVAILABLE TO SANITIZE EQUIPMENT IN DISH MACHINE. SET UP QUAT SANITIZING SOLUTION IN THREE COMPARTMENT SINK TO SANITZE DISH WARE UNTIL CHLORINE SANITIZER IS AVAILABLE.RECHECK 8/31: DISHMACHIEN NOT RELEASING THE PROPER AMOUNT OF SANITIZER (LESS THAN 50 PPM). REPAIR TO SANITZE BETWEEN 50 AND 100 PPM. CONTINUE TO SANITIZE EQUIPMENT IN THREE COMPARTMENT SINK
Location: Dish machine area
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: CONTAINER OF RAW PORK STORED ABOVE READY TO EAT FOODS INSIDE WALK IN COOLER. STORE RAW FOODS BELOW READY TO EAT FOOD TO PREVENT CROSS CONTAMINATION.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SLICER SOILED WITH DRIED FOOD RESIDUE ON BACK SIDE. CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: STORAGE SHELF BELOW COUNTER TOP SOILED WITH RUST. CLEAN THOROUGHLY TO REMOVE RUST BUILD UP.
Location: Dish machine area
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08/31/2012 | 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: NO SANITIZER AVAILABLE TO SANITIZE EQUIPMENT IN DISH MACHINE. SET UP QUAT SANITIZING SOLUTION IN THREE COMPARTMENT SINK TO SANITZE DISH WARE UNTIL CHLORINE SANITIZER IS AVAILABLE.
Location: Dish machine area
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: CONTAINER OF RAW PORK STORED ABOVE READY TO EAT FOODS INSIDE WALK IN COOLER. STORE RAW FOODS BELOW READY TO EAT FOOD TO PREVENT CROSS CONTAMINATION.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SLICER SOILED WITH DRIED FOOD RESIDUE ON BACK SIDE. CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: STORAGE SHELF BELOW COUNTER TOP SOILED WITH RUST. CLEAN THOROUGHLY TO REMOVE RUST BUILD UP.
Location: Dish machine area
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08/27/2012 | 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: CHICKEN AND TUNA SALAD HOLDING BETWEEN 51 AND 53 DEGREES ON COLD TOP COOLER. OTHER PHF FOODS HOLDING AT 47 DEGREES. BOTTOM COOLER HOLDING AT 44 DEGREES. ADJUST TEMPERATURE OR PROVIDE REPAIR TO COOLER TO HOLD FOOD AT 41 DEGREES OR LOWER. TUNA AND CHICKEN SALAD DISCARDED.
Location: Cook line
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: SERVERS TOUCHING TOAST WITH BARE HANDS TO PUT ON PLATES ON FRONT LINE. ENSURE GLOVES OR UTENSILS ARE UTILIZED TO PREVENT BARE HAND CONTACT WITH READY TO EAT FOODS.
- 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: EMPLOYEES DRINKING BEVERAGES FROM CUPS WITHOUT STRAWS IN FOOD PREP AREAS. EMPLOYEE BEVERAGE CUP WAS STORED ON A STACK OF CLEAN PLATES DESIGNATED FOR ENTREES ON COOK LINE. ENSURE ALL BEVERAGE CUPS ARE SUPPLIED WITH LIDS AND STRAWS IN FOOD PREP AREA AND STORED ON NON FOOD CONTACT SURFACES TO PREVENT POSSIBLE CONTAMINATION. PLATE WAS SENT TO THE DISH ROOM TO BE CLEAN AND SANITIZED.
Location: Cook line
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. RAW CHICKEN AND BEEF STORED NEXT TO AND ABOVE EXPOSED CUT PRODUCE ON COLD TOP COOLER. STORE RAW FOOD ON LOWEST ABOVE READY TO EAT FOODS TO PROTECT FROM CROSS CONTAMINATION.2. STACKED TRAYS OF RAW SHELL EGGS STORED NEXT TO BOXES OF PRODUCE INSIDE WALK IN COOLER. STORE EGGS IN ORIGINAL BOX TO PROTECT PRODUCE FROM CROSS CONTAMINATION.
Location: Cook line
- Unapproved food contact materials (corrected on site)
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: ROLLS STORED INSIDE PLASTIC GROCERY BAGS ON STEAM TABLE. DISCONTINUE THIS PRACTICE. GROCERY BAGS ARE NOT AN APPROVED FOOD CONTACT SURFACE. USE FOOD SAFE, APPROVED BAGS TO STORE FOOD.
Location: Cook line
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: SEAL HOLE IN WALL LOCATED IN WALL IN WAIT STAFF AREA.
- 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.
Comments: THERMOMETER MISSING INSIDE COLD TOP COOLER ON COOK LINE. PROVIDE.
Location: Cook line
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
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04/19/2012 | 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: CHICKEN AND TUNA SALAD HOLDING BETWEEN 51 AND 53 DEGREES ON COLD TOP COOLER. OTHER PHF FOODS HOLDING AT 47 DEGREES. BOTTOM COOLER HOLDING AT 44 DEGREES. ADJUST TEMPERATURE OR PROVIDE REPAIR TO COOLER TO HOLD FOOD AT 41 DEGREES OR LOWER. TUNA AND CHICKEN SALAD DISCARDED.
Location: Cook line
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: SERVERS TOUCHING TOAST WITH BARE HANDS TO PUT ON PLATES ON FRONT LINE. ENSURE GLOVES OR UTENSILS ARE UTILIZED TO PREVENT BARE HAND CONTACT WITH READY TO EAT FOODS.
- 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: EMPLOYEES DRINKING BEVERAGES FROM CUPS WITHOUT STRAWS IN FOOD PREP AREAS. EMPLOYEE BEVERAGE CUP WAS STORED ON A STACK OF CLEAN PLATES DESIGNATED FOR ENTREES ON COOK LINE. ENSURE ALL BEVERAGE CUPS ARE SUPPLIED WITH LIDS AND STRAWS IN FOOD PREP AREA AND STORED ON NON FOOD CONTACT SURFACES TO PREVENT POSSIBLE CONTAMINATION. PLATE WAS SENT TO THE DISH ROOM TO BE CLEAN AND SANITIZED.
Location: Cook line
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. RAW CHICKEN AND BEEF STORED NEXT TO AND ABOVE EXPOSED CUT PRODUCE ON COLD TOP COOLER. STORE RAW FOOD ON LOWEST ABOVE READY TO EAT FOODS TO PROTECT FROM CROSS CONTAMINATION.2. STACKED TRAYS OF RAW SHELL EGGS STORED NEXT TO BOXES OF PRODUCE INSIDE WALK IN COOLER. STORE EGGS IN ORIGINAL BOX TO PROTECT PRODUCE FROM CROSS CONTAMINATION.
Location: Cook line
- Unapproved food contact materials (corrected on site)
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: ROLLS STORED INSIDE PLASTIC GROCERY BAGS ON STEAM TABLE. DISCONTINUE THIS PRACTICE. GROCERY BAGS ARE NOT AN APPROVED FOOD CONTACT SURFACE. USE FOOD SAFE, APPROVED BAGS TO STORE FOOD.
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: SEAL HOLE IN WALL LOCATED IN WALL IN WAIT STAFF AREA.
- 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.
Comments: THERMOMETER MISSING INSIDE COLD TOP COOLER ON COOK LINE. PROVIDE.
Location: Cook line
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
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04/11/2012 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CAN OPENER BLADE SOILED WITH BUILD UP. CLEAN THOROUGHLY.
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: FAUCET LOCATED AT HAND SINK OF COOK LINE INOPERABLE. PROVIDE REPAIR ASAP.
- 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: UNPACKAGED ROLLS STORED IN GROCERY BAGS ON LINE AND INSIDE WALK IN COOLER. DISCONTINUE THIS PRACTICE. PROVIDE APPROVED FOOD STORAGE BAGS TO STORE FOOD.
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: FOOD EMPLOYEE PREPARING FOOD ON LINE WITHOUT WEARING A HAIR RESTRAINT.
- Storage of Personal Items (corrected)
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: JACKETS STORED ON DRY STORAGE SHELF. STORE JACKETS ON A COAT RACK AWAY FROM FOOD STORAGE.
- 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. BAGS OF ONIONS STORED ON THE FLOOR. 2. BOX OF PINEAPPLE STORED ON THE FLOOR INSIDE WALK IN COOLER.STORE FOOD UP OFF THE FLOOR AT LEAST SIX INCHES.
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12/21/2011 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CAN OPENER BLADE SOILED WITH BUILD UP. CLEAN THOROUGHLY.
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: FAUCET LOCATED AT HAND SINK OF COOK LINE INOPERABLE. PROVIDE REPAIR ASAP.
- 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: UNPACKAGED ROLLS STORED IN GROCERY BAGS ON LINE AND INSIDE WALK IN COOLER. DISCONTINUE THIS PRACTICE. PROVIDE APPROVED FOOD STORAGE BAGS TO STORE FOOD.
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: FOOD EMPLOYEE PREPARING FOOD ON LINE WITHOUT WEARING A HAIR RESTRAINT.
- Storage of Personal Items
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: JACKETS STORED ON DRY STORAGE SHELF. STORE JACKETS ON A COAT RACK AWAY FROM FOOD STORAGE.
- 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. BAGS OF ONIONS STORED ON THE FLOOR. 2. BOX OF PINEAPPLE STORED ON THE FLOOR INSIDE WALK IN COOLER.STORE FOOD UP OFF THE FLOOR AT LEAST SIX INCHES.
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12/07/2011 | Routine |
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