- 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: PASTA SALAD 54.5 DEGREES F. PASTA WAS THOUGHT TO HAVE BEEN MADE RECENTLY BUT IT WAS NOT DATEMARKED SO THE PASTA WAS DISCARDED. PASTA WAS FILLED SO HIGH THAT THE LID DIDN'T CLOSE. PLEASE DO NOT FILL PAST THE FILL LINE.
Location: Kitchen (front)
Equipment: Cold top
- 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: RAW PULLED PORK STORED OVER CHEESE IN WALK-IN COOLER. STORE USUALLY DOESN'T HAVE RAW MEAT. THERE WAS RAW PULLED PORK INSIDE OF WALK-IN COOLER FOR AN EVENT THAT WAS BEING CATERED.
Location: Walk-in cooler
- 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: SANITIZER CONCENTRATION WEAK (0 READING). QUAT SOLUTION SHOULD BE BETWEEN 150-400 PPM.
Location: Kitchen
Equipment: -
- 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 JACKET ON A SHELF WITH FOOD SUPPLIES.
Location: Back room
- Drying mop(s) (corrected)
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 IN MOP SINK. PLEASE STORE MOP ON HOOK OR TURN UPSIDE DOWN TO DRY.
Location: Kitchen (back)
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: A FORK AND A KNIFE IN UTENSIL HOLDER WITH HANDLES INSIDE. PLEASE STORE UTENSILS INVERTED.
Location: Dish machine area
- Wiping cloths / no other purpose (corrected)
Wiping cloth(s) used improperly.
Correction: Cloths used for wiping food spills shall be used for no other purpose.
Comments: WET CLOTH ON GROUND BEHIND ICE MACHINE.
Location: Kitchen
- Thermometer, provided (corrected)
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. NO THERMOMETER IN COLD TOP COOLER THAT IS USED AS PASTA STATION.2. NO THERMOMETER IN COLD TOP COOLER THAT IS ACROSS FROM THE COOLER THAT IS USED AS THE PASTA STATION.
Location: Kitchen (front)
Equipment: Cold top
- Thermometer, provided (corrected)
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. NO THERMOMETER IN COLD TOP COOLER THAT IS USED AS PASTA STATION.2. NO THERMOMETER IN COLD TOP COOLER THAT IS ACROSS FROM THE COOLER THAT IS USED AS THE PASTA STATION.
Location: Kitchen (front)
Equipment: Cold top
- 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: AREAS OF CONDENSATION IN FREEZER. MANAGER IS AWARE OF CONDENSATION IN FREEZER. THERE IS CURRENTLY A WORK ORDER TO REPAIR .
Location: Walk-in freezer
|
10/01/2014 | Recheck |
- 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: PASTA SALAD 54.5 DEGREES F. PASTA WAS THOUGHT TO HAVE BEEN MADE RECENTLY BUT IT WAS NOT DATEMARKED SO THE PASTA WAS DISCARDED. PASTA WAS FILLED SO HIGH THAT THE LID DIDN'T CLOSE. PLEASE DO NOT FILL PAST THE FILL LINE.
Location: Kitchen (front)
Equipment: Cold top
- 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: RAW PULLED PORK STORED OVER CHEESE IN WALK-IN COOLER. STORE USUALLY DOESN'T HAVE RAW MEAT. THERE WAS RAW PULLED PORK INSIDE OF WALK-IN COOLER FOR AN EVENT THAT WAS BEING CATERED.
Location: Walk-in cooler
- Chemical sanitizer concentration
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: SANITIZER CONCENTRATION WEAK (0 READING). QUAT SOLUTION SHOULD BE BETWEEN 150-400 PPM.
Location: Kitchen
Equipment: -
- 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 ON A SHELF WITH FOOD SUPPLIES.
Location: Back room
- 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 IN MOP SINK. PLEASE STORE MOP ON HOOK OR TURN UPSIDE DOWN TO DRY.
Location: Kitchen (back)
- 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: A FORK AND A KNIFE IN UTENSIL HOLDER WITH HANDLES INSIDE. PLEASE STORE UTENSILS INVERTED.
Location: Dish machine area
- Wiping cloths / no other purpose (corrected on site)
Wiping cloth(s) used improperly.
Correction: Cloths used for wiping food spills shall be used for no other purpose.
Comments: WET CLOTH ON GROUND BEHIND ICE MACHINE.
Location: Kitchen
- 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. NO THERMOMETER IN COLD TOP COOLER THAT IS USED AS PASTA STATION.2. NO THERMOMETER IN COLD TOP COOLER THAT IS ACROSS FROM THE COOLER THAT IS USED AS THE PASTA STATION.
Location: Kitchen (front)
Equipment: Cold top
- 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. NO THERMOMETER IN COLD TOP COOLER THAT IS USED AS PASTA STATION.2. NO THERMOMETER IN COLD TOP COOLER THAT IS ACROSS FROM THE COOLER THAT IS USED AS THE PASTA STATION.
Location: Kitchen (front)
Equipment: Cold top
- 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: AREAS OF CONDENSATION IN FREEZER. MANAGER IS AWARE OF CONDENSATION IN FREEZER. THERE IS CURRENTLY A WORK ORDER TO REPAIR .
Location: Walk-in freezer
|
09/22/2014 | 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: No thermometers provided in the kitchen prep top cooler or in the service counter reach in cooler. Ensure thermometers are provided in all coolers holding potentially hazardous items.
Location: Kitchen
Equipment: Reach in cooler
- 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: No thermometers provided in the kitchen prep top cooler or in the service counter reach in cooler. Ensure thermometers are provided in all coolers holding potentially hazardous items.
Location: Service counter
Equipment: Reach in cooler
|
02/06/2014 | 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: Raw eggs stored over ready to eat foods in the walk in cooler. Store raw eggs below all other ready to eat foods.
Location: Walk-in cooler
- 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 food stored on the floor in the walk in freezer. Store all food items at least 6 inches above the floor.
Location: Walk-in freezer
|
08/07/2013 | Routine |
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: WHILE WAITING FOR MANAGER AT SERVICE COUNTER, I OBSERVED AN EMPLOYEE HANDLING CHEESE WITHOUT GLOVES. PLEASE DISCARD HANDLED CHEESE. PLEASE MAKE SURE ALL EMPLOYEES USE SOME TYPE OF UTENSIL SUCH AS GLOVES, TONGS, OR TISSUE PAPER.ALL EMPLOYEES PREPING FOOD HAD GLOVES ON.
- 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: THE WALK-IN COOLER HAS MULTIPLE CONTAINERS OF CHILI WITH NO DATE MARKINGS. PLEASE DATE MARK CHILI.ALL PHF's ARE PROPERLY DATE MARKED.
Location: Walk-in cooler
Equipment: Walk in cooler
- Unapproved employee eating/smoking area (corrected)
Unapproved location for designated employee area.
Correction: Area(s) designated for employees to eat, drink and use shall be located so that: (1) food; (2) equipment; (3) linens; and (4) single-service and single-use articles are protected from contamination.
Comments: THERE IS AN EMPLOYEE DRINK UNDER THE SERVICE COUNTER, ON SHELVING OVER CARRY-OUT DRINK HOLDERS. PLEASE MAKE SURE EMPLOYEES USE THE ASSIGNED LOCATION TO STORE THEIR DRINKS.ALL PERSONAL DRINKS STORED PROPERLY.
Location: Service counter
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THE MOP SINK IS SOILED WITH A LOT OF FOOD DEBRIS. PLEASE CLEAN.THE MOP SINK IS CLEAN.
Location: Kitchen
Equipment: Mop sink
|
02/13/2013 | Recheck |
- 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: WHILE WAITING FOR MANAGER AT SERVICE COUNTER, I OBSERVED AN EMPLOYEE HANDLING CHEESE WITHOUT GLOVES. PLEASE DISCARD HANDLED CHEESE. PLEASE MAKE SURE ALL EMPLOYEES USE SOME TYPE OF UTENSIL SUCH AS GLOVES, TONGS, OR TISSUE PAPER.
- 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: THE WALK-IN COOLER HAS MULTIPLE CONTAINERS OF CHILI WITH NO DATE MARKINGS. PLEASE DATE MARK CHILI.
Location: Walk-in cooler
Equipment: Walk in cooler
- Unapproved employee eating/smoking area (corrected on site)
Unapproved location for designated employee area.
Correction: Area(s) designated for employees to eat, drink and use shall be located so that: (1) food; (2) equipment; (3) linens; and (4) single-service and single-use articles are protected from contamination.
Comments: THERE IS AN EMPLOYEE DRINK UNDER THE SERVICE COUNTER, ON SHELVING OVER CARRY-OUT DRINK HOLDERS. PLEASE MAKE SURE EMPLOYEES USE THE ASSIGNED LOCATION TO STORE THEIR DRINKS.
Location: Service counter
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THE MOP SINK IS SOILED WITH A LOT OF FOOD DEBRIS. PLEASE CLEAN.
Location: Kitchen
Equipment: Mop sink
|
02/06/2013 | Routine |
| No violation noted during this evaluation. | 06/28/2012 | Non-Illness Complaint |
- 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: PTC x 2 ABOVE 41 F. DISCARDED CHICKEN FROM LUNCH AT 46-48 F.
Location: Kitchen
Equipment: Prep Top Cooler
- 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: NO HANDWASHING BEFORE NEW GLOVES WERE PUT ON. MUST WASH HANDS BEFORE NEW GLOVES ARE PUT ON.
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Location: Dish machine area
Equipment: Dishmachine
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: DO NOT COVER FOODS WHILE COOLING (CHICKEN)
Location: Kitchen
Equipment: Walk in cooler
- Thermometer, provided (corrected)
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: Service counter
Equipment: Reach in cooler (2 door)
|
06/22/2012 | 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: PTC x 2 ABOVE 41 F. DISCARDED CHICKEN FROM LUNCH AT 46-48 F.
Location: Kitchen
Equipment: Prep Top Cooler
- No hand washing (when) (corrected on site)
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: NO HANDWASHING BEFORE NEW GLOVES WERE PUT ON. MUST WASH HANDS BEFORE NEW GLOVES ARE PUT ON.
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Location: Dish machine area
Equipment: Dishmachine
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: DO NOT COVER FOODS WHILE COOLING (CHICKEN)
Location: Kitchen
Equipment: Walk in cooler
- 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: Service counter
Equipment: Reach in cooler (2 door)
|
06/16/2012 | 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: Tomatoes held at 51 degrees F, Cooked chicken held at 50 degrees F, Lunch meat held at 48 and 50 degrees F.Cold tables need to be adjusted in some cases. The cold table nearest the hand sink had the food removed and put into the cooler. This cold table needs to be repaired.The chicken was loaded too high into the bin and only the top chicken was above temperature and was discarded.The cold table (salad/spud) had extra food removed from it. This cold table needs to be repaired.
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: Keep an eye on your dishmachine. You may need to have someone come check it out.
Location: Dish machine area
Equipment: Dishmachine
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
|
12/19/2011 | 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: Tomatoes held at 51 degrees F, Cooked chicken held at 50 degrees F, Lunch meat held at 48 and 50 degrees F.Cold tables need to be adjusted in some cases. The cold table nearest the hand sink had the food removed and put into the cooler. This cold table needs to be repaired.The chicken was loaded too high into the bin and only the top chicken was above temperature and was discarded.The cold table (salad/spud) had extra food removed from it. This cold table needs to be repaired.
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: No sanitizer was running through the lines to sanitize dishes. There is no log kept of sanitizer concentration and there was no certainty of when it had been tested last. Manager primed machine and unscrewed the lid and rescrewed it and after some adjustments were made and bubbles had gone through the sanitizer was working properly.
Location: Dish machine area
Equipment: Dishmachine
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
|
12/12/2011 | Routine |
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