- 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: DELI MEATS IN MAKE TABLE COOLER AT46 DEGREES F. PLEASE KEEP LID SHUT WHEN NOT IN USE AND STORE FOODS AT 41 DEGREES F OR BELOW
Location: Kitchen
- 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.
Location: Back room
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
|
04/25/2014 | 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: DELI MEATS IN MAKE TABLE COOLER AT46 DEGREES F. PLEASE KEEP LID SHUT WHEN NOT IN USE AND STORE FOODS AT 41 DEGREES F OR BELOW
Location: Kitchen
- Drying mop(s) (corrected on site)
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.
Location: Back room
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
|
04/18/2014 | 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: DELI MEAT IN MAKE TABLE COOLER WAS AT 47 DEGREES F. PLEASE STORE AT 41 OR BELOW
Location: Kitchen
Equipment: Make table cooler
|
11/01/2013 | 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: DELI MEAT IN MAKE TABLE COOLER WAS AT 47 DEGREES F. PLEASE STORE AT 41 OR BELOW
Location: Kitchen
Equipment: Make table cooler
|
10/25/2013 | 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: Dishmachine sanitizer was not at the proper concentration. Employees will wash dishes in the 3-bay sink until machine can be serviced.
Location: Dish machine area
- 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: In place sanitizer bucket concentration was not at the proper level. Buckets were changed by employees.
Location: Kitchen
- 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: In place sanitizer bucket concentration was not at the proper level. Buckets were changed by employees.
Location: Service counter
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Duct being used to secure bottom vent covers on sandwich ovens. Repair ovens to secure covers.
Location: Kitchen
Equipment: Oven
|
04/30/2013 | Recheck |
- 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: Dishmachine sanitizer was not at the proper concentration. Employees will wash dishes in the 3-bay sink until machine can be serviced.
Location: Dish machine area
- 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 bucket concentration was not at the proper level. Buckets were changed by employees.
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 bucket concentration was not at the proper level. Buckets were changed by employees.
Location: Service counter
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Duct being used to secure bottom vent covers on sandwich ovens. Repair ovens to secure covers.
Location: Kitchen
Equipment: Oven
|
04/23/2013 | Routine |
- 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.
Location: Dry storage
- 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: Kitchen
Equipment: Reach in cooler
|
10/19/2012 | Routine |
| No violation noted during this evaluation. | 07/27/2012 | 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: 1: DELI MEAT IN SALAD COOLER AT 49 DEGREES F2: DELI SANDWICHES AT 48-50 DEGREES FBOTH COOLERS WERE OVERFILLED. PLEASE REDUCE THE AMOUNT OF FOOD STORED IN THE COLD TOPS TO KEEP FOOD AT OR BELOW 41 DEGREES 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: 1: DELI MEAT IN SALAD COOLER AT 49 DEGREES F2: DELI SANDWICHES AT 48-50 DEGREES FBOTH COOLERS WERE OVERFILLED. PLEASE REDUCE THE AMOUNT OF FOOD STORED IN THE COLD TOPS TO KEEP FOOD AT OR BELOW 41 DEGREES F
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN WIRE SHELVES IN THE KITCHEN (BY THE PREP AREA HANDSINK)
Location: Kitchen
Equipment: Wire shelving
|
04/18/2012 | 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: 1: DELI MEAT IN SALAD COOLER AT 49 DEGREES F2: DELI SANDWICHES AT 48-50 DEGREES FBOTH COOLERS WERE OVERFILLED. PLEASE REDUCE THE AMOUNT OF FOOD STORED IN THE COLD TOPS TO KEEP FOOD AT OR BELOW 41 DEGREES 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: 1: DELI MEAT IN SALAD COOLER AT 49 DEGREES F2: DELI SANDWICHES AT 48-50 DEGREES FBOTH COOLERS WERE OVERFILLED. PLEASE REDUCE THE AMOUNT OF FOOD STORED IN THE COLD TOPS TO KEEP FOOD AT OR BELOW 41 DEGREES F
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN WIRE SHELVES IN THE KITCHEN (BY THE PREP AREA HANDSINK)
Location: Kitchen
Equipment: Wire shelving
|
04/11/2012 | Routine |
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