- Time vs. temperature (corrected on site)
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: CHEDDAR JACK SHREDDED CHEESE HELD AT ROOM TEMPERATURE, DUE TO VARIANCE IN PLACE. WAS IMPROPERLY MARKED WITH A 6 HOUR TIME. THE TIME IN THE SYSTEM USED FOR CHEDDAR JACK STICKERS WAS IMPROPERLY SET FOR 6 HOURS. THE TIME SHOULD BE SET, AS MANAGER PROVIDED DOCUMENTATION, FOR 2 HOURS HOLDING TIME.
- 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: CHEMICAL SPRAY BOTTLES HANGIN ON METAL CARTS ABOVE CUPS, SALT AND PEPPER, AND STRAWS.
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: MANAGER HANDLING/PREPARING FOODS IS NOT WEARING A HAIR RESTRAINT.
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: TILE COVE MOLDING IS BROKEN THROUGHOUT KITCHEN. REPLACE WHERE NEEDED.
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: PROVIDE A THERMOMETER FOR REACH IN COOLER.
Location: Kitchen
Equipment: Reach in cooler (4 door)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN BOTTOM OF REACH IN FREEZER USED FOR FROZEN HAMBURGER PATTIES.
Location: Kitchen
Equipment: reach in freezer
|
08/28/2014 | Routine |
| No violation noted during this evaluation. | 08/28/2014 | Non-Illness Complaint |
- 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: 1. EGGS STORED ABOVE MILK AND SOFT-SERVE MIX IN WALK-IN COOLER. DO NOT STORE EGGS ABOVE RAW, READY-TO-EAT FOODS.
Location: Walk-in cooler
Equipment: Walk in cooler
- 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: 1. QUATERNARY CONCENTRATION IN SANTIZER WATER IN SINK TESTED AT ~450-500 PPM. MAINTAIN CONCENTRATION AT 150-400 PPM.
Location: Three bay area
Equipment: 3-bay
- 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. LARGE FAT ACCUMULATION FROM DRIPPINGS ON FLOOR UNDERNEATH GRILL EQUIPMENT. CLEAN AND SANITIZE AREA REGULARLY.
Location: Cook line
- 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. REACH IN COOLER WITH EGGS AND OTHER POTENTIALLY HAZARDOUS FOODS ON COOK LINE IS MISSING THERMOMETER. REPLACE THERMOMETER AND CHECK IT REGULARLY.
Location: Cook line
Equipment: Reach in cooler
|
12/31/2013 | 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: PROVIDE IN COOLER WITH SMALL MILK CONTAINERS.
Location: -
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR GASKET ON FRYER FREEZER, BOTTOM DOOR.
Location: Kitchen
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: REPLACE
Location: Dry storage
|
06/10/2013 | Routine |
| No violation noted during this evaluation. | 11/21/2012 | Routine |
- 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: SANITIZER WEAK. CHANGE SANITIZER WHEN NEEDED, ON A REGULAR INTERVAL.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: OBSERVED EXCESS WATER ON FLOOR AROUND 3-BAY.WORK ORDER/BIDS FOR LEAK REPAIR.USE MOP TO REMOVE EXCESS WATER REGULARLY.
Location: Kitchen
Equipment: 3-bay
|
04/16/2012 | Routine |
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