- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice build up in walk in freezer. Remove ice and repair. 2. One light out in walk in cooler. Please provide.
|
09/24/2014 | Routine |
| No violation noted during this evaluation. | 02/10/2014 | 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: REFRIED BEANS STORED IN SERVING LINE HOT-HOLDING PASS-THRU UNITS AT 117 F - 127 F.***CORRECTIVE ACTION***REFRIED BEANS WAS REHEATED PROPERLY TO AT LEAST 165 F. STAFF WILL ALTER PREPARATION OF REFRIED BEANS IN THE FUTURE.
Location: Service counter
Equipment: ----- Cooking Equip/Holding -----
- 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: EMPLOYEE PERSONAL RAW SHELL EGGS STORED IN WALK-IN-COOLER ON TOP SHELF ABOVE READY-TO-EAT CUT FRUITS SUCH AS WATERMELON, ORANGES, ETC.
Location: Walk-in cooler
- 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 PERSONAL DRINK (EX. MT. DEW) STORED AT FRONT SERVING LINE PASS-THRU COOLER--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL DRINK STORED IN WALK-IN-FREEZER--DISCONTINUE THIS BEHAVIOR.
Location: Service counter
- 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 PERSONAL DRINK (EX. MT. DEW) STORED AT FRONT SERVING LINE PASS-THRU COOLER--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL DRINK STORED IN WALK-IN-FREEZER--DISCONTINUE THIS BEHAVIOR.
Location: Walk-in freezer
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTING WHERE OUT AT INTERIOR OF BACK KITCHEN HOOD SYSTEM.
Location: Kitchen (back)
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTING WHERE OUT AT INTERIOR OF BACK KITCHEN HOOD SYSTEM.
Location: Cook line
- Equipment drainage (corrected)
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: REPAIR ANY LEAKS AT WALK-IN-FREEZER PIPING UNIT TO PREVENT HEAVY ICE BUILD-UP ON UNIT.
Location: Walk-in freezer
|
08/29/2013 | 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: REFRIED BEANS STORED IN SERVING LINE HOT-HOLDING PASS-THRU UNITS AT 117 F - 127 F.***CORRECTIVE ACTION***REFRIED BEANS WAS REHEATED PROPERLY TO AT LEAST 165 F. STAFF WILL ALTER PREPARATION OF REFRIED BEANS IN THE FUTURE.
Location: Service counter
Equipment: ----- Cooking Equip/Holding -----
- 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: EMPLOYEE PERSONAL RAW SHELL EGGS STORED IN WALK-IN-COOLER ON TOP SHELF ABOVE READY-TO-EAT CUT FRUITS SUCH AS WATERMELON, ORANGES, ETC.
Location: Walk-in cooler
- 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 PERSONAL DRINK (EX. MT. DEW) STORED AT FRONT SERVING LINE PASS-THRU COOLER--DISCONTINUE THIS BEHAVIOR.
Location: Service counter
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTING WHERE OUT AT INTERIOR OF BACK KITCHEN HOOD SYSTEM.
Location: Kitchen (back)
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTING WHERE OUT AT INTERIOR OF BACK KITCHEN HOOD SYSTEM.
Location: Cook line
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: REPAIR ANY LEAKS AT WALK-IN-FREEZER PIPING UNIT TO PREVENT HEAVY ICE BUILD-UP ON UNIT.
Location: Walk-in freezer
|
08/21/2013 | 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: IN-PLACE SANITIZER AT FOOD PREP LOCATION UNDER 200 PPM FOR QUAT; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.WATER TEMPERATURE FOR IN-PLACE SANITIZER ABOVE 75 F; MAINTAIN WATER TEMPERATURE BELOW 75 F (COOL OR LUKEWARM WATER).
Location: Kitchen
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER AT FOOD PREP LOCATION UNDER 200 PPM FOR QUAT; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.WATER TEMPERATURE FOR IN-PLACE SANITIZER ABOVE 75 F; MAINTAIN WATER TEMPERATURE BELOW 75 F (COOL OR LUKEWARM WATER).
Location: Prep area
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT DRY STORAGE ROOM.
Location: Dry storage
- Improper storage of clean equipment (corrected on site)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: KEEP WISK UTENSILS INVERTED WITH HEADS DOWN TO PREVENT POTENTIAL CROSS-CONTAMINATION.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF LAUNDRY ROOM CEILING VENTS.
Location: Utility room
- 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER AND DRY STORAGE ROOM.
Location: Dry 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER AND DRY STORAGE ROOM.
Location: Walk-in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER FANGUARDS.
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: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR SURFACES OF SERVICE COUNTER ICE MACHINE.
Location: Service counter
Equipment: Ice machine
|
01/10/2013 | Routine |
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: CONTINUE TO WORK ON AND MONITOR:ENSURE THAT UTENSILS ARE INVERTED PROPERLY WITH HEADS DOWN.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT DRY STORAGE ROOM AND AT KITCHEN CEILING LOCATED AT FOOD PREP LOCATION.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT DRY STORAGE ROOM AND AT KITCHEN CEILING LOCATED AT FOOD PREP LOCATION.
Location: Dry storage
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.
Location: Walk-in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-COOLER FANGUARDS.
Location: Walk-in cooler
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: ***CORRECTED***REPAIR SPRAYER NOZZELS HEAD LEAKS WHEN USED AND REPAIR LOW WATER PRESSURE AT EACH SPRAYER.REPAIR: MAINTAIN HOT WATER AT KITCHEN HANDSINKS AT 100 F - 120 F; REPAIR AND/OR ADJUST PROPERLY (CURRENT HOT WATER TEMPERTURE 130 F).
Location: Dish machine 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.
Comments: ***CORRECTED***REPAIR SPRAYER NOZZELS HEAD LEAKS WHEN USED AND REPAIR LOW WATER PRESSURE AT EACH SPRAYER.REPAIR: MAINTAIN HOT WATER AT KITCHEN HANDSINKS AT 100 F - 120 F; REPAIR AND/OR ADJUST PROPERLY (CURRENT HOT WATER TEMPERTURE 130 F).
Location: Kitchen
Equipment: Prep sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: ***CORRECTED***REPAIR SPRAYER NOZZELS HEAD LEAKS WHEN USED AND REPAIR LOW WATER PRESSURE AT EACH SPRAYER.REPAIR: MAINTAIN HOT WATER AT KITCHEN HANDSINKS AT 100 F - 120 F; REPAIR AND/OR ADJUST PROPERLY (CURRENT HOT WATER TEMPERTURE 130 F).
Location: Kitchen
Equipment: Hand sink
|
08/16/2012 | Recheck |
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: ENSURE THAT UTENSILS ARE INVERTED PROPERLY WITH HEADS DOWN.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT DRY STORAGE ROOM AND AT KITCHEN CEILING LOCATED AT FOOD PREP LOCATION.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT DRY STORAGE ROOM AND AT KITCHEN CEILING LOCATED AT FOOD PREP LOCATION.
Location: Dry storage
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.
Location: Walk-in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-COOLER FANGUARDS.
Location: Walk-in cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR SPRAYER NOZZELS HEAD LEAKS WHEN USED AND REPAIR LOW WATER PRESSURE AT EACH SPRAYER.MAINTAIN HOT WATER AT KITCHEN HANDSINKS AT 100 F - 120 F; REPAIR AND/OR ADJUST PROPERLY (CURRENT HOT WATER TEMPERTURE 130 F).
Location: Dish machine 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.
Comments: REPAIR SPRAYER NOZZELS HEAD LEAKS WHEN USED AND REPAIR LOW WATER PRESSURE AT EACH SPRAYER.MAINTAIN HOT WATER AT KITCHEN HANDSINKS AT 100 F - 120 F; REPAIR AND/OR ADJUST PROPERLY (CURRENT HOT WATER TEMPERTURE 130 F).
Location: Kitchen
Equipment: Prep sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR SPRAYER NOZZELS HEAD LEAKS WHEN USED AND REPAIR LOW WATER PRESSURE AT EACH SPRAYER.MAINTAIN HOT WATER AT KITCHEN HANDSINKS AT 100 F - 120 F; REPAIR AND/OR ADJUST PROPERLY (CURRENT HOT WATER TEMPERTURE 130 F).
Location: Kitchen
Equipment: Hand sink
|
08/09/2012 | Routine |
| No violation noted during this evaluation. | 03/13/2012 | Routine |
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