| No violation noted during this evaluation. | 09/17/2014 | Routine |
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. Thermometer missing inside of Coke Reach in cooler. Provide a working thermometer.
Location: Kitchen
Equipment: Reach in cooler
|
04/09/2014 | Routine |
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Three bay sink soiled. Clean sink.
Location: Kitchen
Equipment: 3-bay
|
09/18/2013 | Routine |
| No violation noted during this evaluation. | 03/15/2013 | Routine |
- 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: The Manitowoc refrigerator is 49-50 F. The foods inside are up to 58 F. Discard sour cream. Adjust or repair this unit to maintain 41 F or less.
Location: Kitchen
- 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: The Manitowoc refrigerator is 49-50 F. The foods inside are up to 58 F. Discard sour cream. Adjust or repair this unit to maintain 41 F or less.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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: Soap & Sanitizing wipes were stored with clean utensils. Store soap & sanitizer away from utensils or food.
Location: Kitchen
- Three bay wash temperature
Wash solution temperature of manual warewashing sink is less than 110 degrees F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
Comments: The hot water is 75 F. Hot water must reach at least 110 F at the3 bay sink.EQUIPMENT IS IN. JUST NEEDS INSTALLED.
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: There is very low hot water pressure in the kitchen. Provide more pressure.
Location: Kitchen
|
09/11/2012 | 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: The Manitowoc refrigerator is 49-50 F. The foods inside are up to 58 F. Discard sour cream. Adjust or repair this unit to maintain 41 F or less.
Location: Kitchen
- 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: Soap & Sanitizing wipes were stored with clean utensils. Store soap & sanitizer away from utensils or food.
Location: Kitchen
- Three bay wash temperature
Wash solution temperature of manual warewashing sink is less than 110 degrees F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
Comments: The hot water is 75 F. Hot water must reach at least 110 F at the3 bay sink.
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: There is very low hot water pressure in the kitchen. Provide more pressure.
Location: Kitchen
|
08/28/2012 | 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: Taco meat was 110 F. Maintain meat at 135 F.
Location: Kitchen
- 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: The refrigerator is 44 F. Foods inside are 46-47 F.
Location: Kitchen
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The bottom of the Manitowoc refrigerator is soiled.
Location: Kitchen
|
03/20/2012 | Recheck |
- 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: Taco meat was 110 F. Maintain meat at 135 F.
Location: Kitchen
- 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: The refrigerator is 44 F. Foods inside are 46-47 F.
Location: Kitchen
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The bottom of the Manitowoc refrigerator is soiled.
Location: Kitchen
|
03/13/2012 | 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: Taco meat was 110 F. Maintain meat at 135 F.
Location: Kitchen
- 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: The refrigerator is 44 F. Foods inside are 48 F.
Location: Kitchen
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The bottom of the Manitowoc refrigerator is soiled.
Location: Kitchen
|
03/06/2012 | Routine |
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