- 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 PLATE OF FOOD ON TOP OF THE CLEAN GLASSES RACK. DISCONTINUE THIS PROCESS.
- 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: 3 CARTS OF FOOD IN DIFFERENT AREAS OF THE KITCHEN WITH NO PRODUCT DATE MARKING.
- Packaging integrity (corrected on site)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: 3 TUBS OF ICE CREAM ARE DAMAGED AND LEAKING. ICE CREAM WAS DISCARDED.
- 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: BOTH HANDSINKS IN THE DISH ROOM ARE AT 139 DEGREES F. LOWER TEMPERATURE TO BE 100 DEGREES F.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HANDSINK BY THE DISH MACHINE WILL NOT SHUT OFF. REPAIR TO WORKING ORDER.
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10/24/2014 | Recheck |
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE PLATE OF FOOD ON TOP OF THE CLEAN GLASSES RACK. DISCONTINUE THIS PROCESS.
- 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: 3 CARTS OF FOOD IN DIFFERENT AREAS OF THE KITCHEN WITH NO PRODUCT DATE MARKING.
- Packaging integrity (corrected on site)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: 3 TUBS OF ICE CREAM ARE DAMAGED AND LEAKING. ICE CREAM WAS DISCARDED.
- 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: BOTH HANDSINKS IN THE DISH ROOM ARE AT 139 DEGREES F. LOWER TEMPERATURE TO BE 100 DEGREES F.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HANDSINK BY THE DISH MACHINE WILL NOT SHUT OFF. REPAIR TO WORKING ORDER.
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10/19/2014 | Routine |
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR THE THRESHOLD O THE WALK IN FREEZER BY THE ICE MACHINES. THRESHOLD IS DAMAGED AND ALLOWING THE WATER FROM DROPPED ICE ON THE FLOOR TO ENTER THE WALKIN FREEZER CAUSE A LARGE AREA OF ICE TO BUILD UP INSIDE THE FREEZER.
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01/25/2014 | Routine |
- 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: HANDSINKS AT THE DISH AND KITCHEN AREA WILL NOT GET HIGHER THEN 73 DEGREES F.
Location: Dish machine area
Equipment: Hand sink
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Location: Three bay area
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Location: Back room
Equipment: Hand sink
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12/26/2013 | Recheck |
- 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: HANDSINKS AT THE DISH AND KITCHEN AREA WILL NOT GET HIGHER THEN 73 DEGREES F.
Location: Dish machine area
Equipment: Hand sink
- No test kit (corrected on site)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Location: Three bay area
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Location: Back room
Equipment: Hand sink
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11/10/2013 | Routine |
- 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: pACKAGED EGGS IN THE WALK IN COOLER AT 62 DEGREES F. PRODUCT WAS JUST PREPPED AND THESE ARE EXTRA. ONLY TAKE OUT THE NUMBER OF PACKAGES NEEDED. lEAVE REMAINING EGGS IN THE REFRIGERATOR UNTIL READY TO USE.
Location: Kitchen (back)
Equipment: Walk in cooler
- 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: NUMEROUS PRODUCT IN THE WALK IN COOLER WITH NO DATE MARKING. eNSURE PRODUCTS HELD LONGER THEN 24 HOURS IS DATE MARKED.
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09/08/2013 | Routine |
| No violation noted during this evaluation. | 01/26/2013 | Temp Event Routine |
| No violation noted during this evaluation. | 11/04/2012 | Routine |
| No violation noted during this evaluation. | 09/16/2012 | Routine |
| No violation noted during this evaluation. | 02/05/2012 | Super Bowl Routine |
| No violation noted during this evaluation. | 02/04/2012 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled. Rolling racks in the coolers and in the oven are soiled. Clean the soiled racks.
Correction: Clean and sanitize.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled. Spray down room, walls are soiled, clean walls.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Equipment repair (corrected)
Equipment in need of repair. Repair the walk in cooler/freezer by ice machines to working order.
Correction: Equipment shall be maintained in good repair and condition.
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12/07/2011 | Recheck |
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