- 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: 1. No saniitzer present in water for wiping towels. Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor soiled below white dunnage racks inside of walk in cooler. Clean.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Door seal in poor repair on one door reach in freezer by small deep fry units. Replace dammaged door seal
Location: Kitchen
Equipment: reach in freezer
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Drain leaking below sanitizer section of three bay sink. Repair.
Location: Back room
Equipment: 3-bay
|
11/12/2014 | Routine |
| No violation noted during this evaluation. | 04/17/2014 | Routine |
| No violation noted during this evaluation. | 10/30/2013 | 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: 1. Gravey sitting out at room tempeature at 103 on cooks line. Do not sit out at room temperature. Hold hot at 135 deg. F. or above.
Location: Kitchen
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: 1. Cheese was not marked correctly on cooks line. Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Location: Kitchen
- 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: 1. Raw whole eggs stored above ready to eat butter packs inside of 4 door reach in cooler. Store all raw eggs below and away from all other food items.
Location: Kitchen
Equipment: Reach in cooler (4 door)
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hot water at front hand sink in kitchen area was at 128 deg. F. Repair so as to provide 100 deg. F. hot water at hand sink.
Location: Kitchen
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Faucet at one bay sink loose. Repair
Location: Kitchen
|
05/07/2013 | 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: 1. Gravey sitting out at room tempeature at 103 on cooks line. Do not sit out at room temperature. Hold hot at 135 deg. F. or above.
Location: Kitchen
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: 1. Cheese was not marked correctly on cooks line. Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Location: Kitchen
- 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: 1. Raw whole eggs stored above ready to eat butter packs inside of 4 door reach in cooler. Store all raw eggs below and away from all other food items.
Location: Kitchen
Equipment: Reach in cooler (4 door)
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hot water at front hand sink in kitchen area was at 128 deg. F. Repair so as to provide 100 deg. F. hot water at hand sink.
Location: Kitchen
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Faucet at one bay sink loose. Repair
Location: Kitchen
|
05/06/2013 | 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: 1. Gravey sitting out at room tempeature at 103 on cooks line. Do not sit out at room temperature. Hold hot at 135 deg. F. or above.
Location: Kitchen
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: 1. Cheese was not marked correctly on cooks line. Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Location: Kitchen
- 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: 1. Raw whole eggs stored above ready to eat butter packs inside of 4 door reach in cooler. Store all raw eggs below and away from all other food items.
Location: Kitchen
Equipment: Reach in cooler (4 door)
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hot water at front hand sink in kitchen area was at 128 deg. F. Repair so as to provide 100 deg. F. hot water at hand sink.
Location: Kitchen
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Faucet at one bay sink loose. Repair
Location: Kitchen
|
04/30/2013 | 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: 1. Gravey sitting out at room tempeature at 103 on cooks line. Do not sit out at room temperature. Hold hot at 135 deg. F. or above.
Location: Kitchen
- Time vs. temperature
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: 1. Cheese was not marked correctly on cooks line. Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Location: Kitchen
- 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: 1. Raw whole eggs stored above ready to eat butter packs inside of 4 door reach in cooler. Store all raw eggs below and away from all other food items.
Location: Kitchen
Equipment: Reach in cooler (4 door)
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hot water at front hand sink in kitchen area was at 128 deg. F. Repair so as to provide 100 deg. F. hot water at hand sink.
Location: Kitchen
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Faucet at one bay sink loose. Repair
Location: Kitchen
|
04/23/2013 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Gravey sitting out at room tempeature at 103 on cooks line. Do not sit out at room temperature. Hold hot at 135 deg. F. or above.
Location: Kitchen
- Time vs. temperature
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: 1. Cheese was not marked correctly on cooks line. Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Location: Kitchen
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw whole eggs stored above ready to eat butter packs inside of 4 door reach in cooler. Store all raw eggs below and away from all other food items.
Location: Kitchen
Equipment: Reach in cooler (4 door)
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hot water at front hand sink in kitchen area was at 128 deg. F. Repair so as to provide 100 deg. F. hot water at hand sink.
Location: Kitchen
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Faucet at one bay sink loose. Repair
Location: Kitchen
|
04/16/2013 | Routine |
- 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: 1. Box of baged ice on floor of walk in freezer. Remove from floor.
Location: Walk-in freezer
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. Light guard missing on light in dry stock room area. Provide.
Location: Dry storage
|
10/23/2012 | Routine |
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHTS OUT IN DRY STORAGE AREA. REPLACE BULBS AND MAINTAIN.
Location: Dry storage
- 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: INTERIOR KICKPLATE AT MAIN ICE MACHINE IS SOILED. CLEAN, SANITIZE AND MAINTAIN.
Location: Kitchen
Equipment: Ice machine
|
04/30/2012 | Routine |
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