- 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 misisng inside of " beverage air " reach in cooler on cooks line. Provide.
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. Light guard in poor repair inside of walk in freezer. Repair or replace light shield.
Location: Walk-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 slow at hand sink in kitchen area. Repair.
Location: Kitchen
Equipment: Hand sink
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05/22/2014 | Routine |
- 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 inside of walk in cooler. Clean floor.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light guard broken inside of walk in freezer. Repair or replace.
Location: Walk-in freezer
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11/12/2013 | Routine |
| No violation noted during this evaluation. | 07/26/2013 | Non-Illness Complaint |
| No violation noted during this evaluation. | 05/30/2013 | 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: 1. Reach in cooler with salads on cooks lne at 55 deg. F. Repair and hold all cold foods at 41 deg. F or below.
Location: Kitchen
Equipment: Reach in cooler
- Single Service/Equipment storage (corrected)
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: 1. Boxes of single service cups on floor in back stock area. Remove and store in approved manner.
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: 1. Wet mop not hung up. Hang up wet mops to dry between use.
Location: 2nd bar
- 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 with salads on cooks line missing a working thermometer. Provide. 2. Thermometer missing inside of glass door reach cooler in drive through area. Provide.
Location: Cook line
Equipment: Reach in cooler
- Light shields (corrected)
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 one light inside of walk in cooler. Provide.
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: 1. Faucet in poor repair at one bay sink on cooks line. Repair and clean sink.
Location: Cook line
|
01/03/2013 | 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. Reach in cooler with salads on cooks lne at 55 deg. F. Repair and hold all cold foods at 41 deg. F or below.
Location: Kitchen
Equipment: Reach in cooler
- 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: 1. Boxes of single service cups on floor in back stock area. Remove and store in approved manner.
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: 1. Wet mop not hung up. Hang up wet mops to dry between use.
Location: 2nd bar
- 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 with salads on cooks line missing a working thermometer. Provide. 2. Thermometer missing inside of glass door reach cooler in drive through area. Provide.
Location: Cook line
Equipment: Reach in cooler
- 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 one light inside of walk in cooler. Provide.
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: 1. Faucet in poor repair at one bay sink on cooks line. Repair and clean sink.
Location: Cook line
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12/18/2012 | Routine |
- Improper hand washing (corrected on site)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: Two employees washed their hands for 5 seconds (timer on wall).Proper hand washing was reviewed.
Location: Kitchen
- 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: Happy meal boxes are on the floor in the storage closet.
Location: Kitchen (back)
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Location: Walk-in cooler
|
06/13/2012 | Routine |
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: There was an employee drink on the dry store shelves in the drive through. Do not store drinks with food or clean utensils.
Location: Dry storage
- 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: The 3 bay sink sanitizer is 500 ppm. Adjust to 200 ppm or according to the manufacture instructions.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: There are wet towels on the countertops (drive through). Store wet towels in sanitizer.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled (corrected)
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: The under sides of the soft drink dispensing heads are soiled.
Location: Dining room
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12/15/2011 | Recheck |
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: There was an employee drink on the dry store shelves in the drive through. Do not store drinks with food or clean utensils.
Location: Dry storage
- 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: The 3 bay sink sanitizer is 500 ppm. Adjust to 200 ppm or according to the manufacture instructions.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: There are wet towels on the countertops (drive through). Store wet towels in sanitizer.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled (corrected)
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: The under sides of the soft drink dispensing heads are soiled.
Location: Dining room
|
12/08/2011 | Recheck |
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: There was an employee drink on the dry store shelves in the drive through. Do not store drinks with food or clean utensils.
Location: Dry storage
- 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: The3 bay sink sanitizer is 500 ppm. Adjust to 200 ppm or according to the manufacture instructions.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: There are wet towels on the countertops (drive through). Store wet towels in sanitizer.
- 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: The under sides of the soft drink dispensing heads are soiled.
Location: Dining room
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12/01/2011 | Routine |
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