- 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. Both thermometers borken inside of glass door reach in cooler on end of cooks line. Replace.
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water leaking into a pan below drink tower in drive through area. Repair.
Location: Kitchen (front)
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07/07/2014 | Routine |
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. No sanitizer in wiping towel water. Provide approved sanitizer at proper concentration for wiping towel water.
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. Thermometer missing inside of reach in cooler next to cooking grill. Provide a working thermometer.
Location: Cook line
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Plastic cart by three bay sink soiled. Clean.
Location: Back room
|
01/13/2014 | Recheck |
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. No sanitizer in wiping towel water. Provide approved sanitizer at proper concentration for wiping towel water.
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. Thermometer missing inside of reach in cooler next to cooking grill. Provide a working thermometer.
Location: Cook line
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Plastic cart by three bay sink soiled. Clean.
Location: Back room
|
01/10/2014 | Recheck |
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. No sanitizer in wiping towel water. Provide approved sanitizer at proper concentration for wiping towel water.
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. Thermometer missing inside of reach in cooler next to cooking grill. Provide a working thermometer.
Location: Cook line
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Plastic cart by three bay sink soiled. Clean.
Location: Back room
|
12/30/2013 | Recheck |
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. No sanitizer in wiping towel water. Provide approved sanitizer at proper concentration for wiping towel water.
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. Thermometer missing inside of reach in cooler next to cooking grill. Provide a working thermometer.
Location: Cook line
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Plastic cart by three bay sink soiled. Clean.
Location: Back room
|
12/23/2013 | Routine |
| No violation noted during this evaluation. | 06/24/2013 | Recheck |
| No violation noted during this evaluation. | 06/17/2013 | 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: 1. Large bag of cooked eggs sitting out at room temperature at 43 deg. F. on cooks line, Full pack of cheese sitting out at room temperature on cooks line. Do not sit potentialy hazardous foods out at room temperature. Hold all cold foods at 41 deg. F. or below.
Location: Cook line
- 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. Open packs of cheese not clearly marked with a 4 hour discard time on cooks line. Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Location: Cook line
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. Hand sink soiled on front line area. Clean hand sink.
Location: Kitchen (front)
Equipment: Hand sink
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Hand sink being used as a dump sink on front line. A hand washing facility may not be used for purpose(s) other than hand washing. Clean sink.
Location: Kitchen (front)
Equipment: Hand sink
- 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: 1. long spoons used in coffee prep stored in sanitizer water on front line. Do not store utensils in sanitizer water. Soiled utensils must be washed--- rinsed---- and sanitized and air dryed. every four hours or after use.
Location: Kitchen (front)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Plastic cart on wheels by three bay sink soiled. Clean.
Location: Back room
|
06/13/2013 | Recheck |
| No violation noted during this evaluation. | 06/06/2013 | Routine |
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. White plastic tray on metal cart on wheels by three bay sink used to store parts etc. soiled. Clean and sanitize.
Location: Back room
|
12/03/2012 | Routine |
- 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: A bottle or degreaser was hanging over the soft drink syrups.
Location: Three bay area
|
06/06/2012 | Routine |
- 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: An employee wiped his hands off with a soiled towel (on fryer) & did not wash his hands before handling food.
- 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: There was no (or insufficient) sanitizer in the buckets. Provide at 200 ppm Quat or 50-100 ppm chlorine.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wiping clothes are on table tops.
Location: Kitchen
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: There is a leak in the cleaner dispensing unit at the mop sink.
Location: Kitchen (back)
|
12/15/2011 | Recheck |
- No hand washing (when)
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: An employee wiped his hands off with a soiled towel (on fryer) & did not wash his hands before handling food.
- 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: There was no (or insufficient) sanitizer in the buckets. Provide at 200 ppm Quat or 50-100 ppm chlorine.
Location: Kitchen
|
12/07/2011 | Routine |
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