- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: THERE ARE NO SMOKING DISTANCE SIGNAGE AT ENTRANCES..I WOULD SUGGEST GETTING A SELF ADHESIVE SIGN SO THAT THEY CANNOT BE EASILY REMOVED.
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: EMPLOYEE AT REGISTER USED PLASTIC CUP THAT WAS INSIDE ICE TO SCOOP ICE FOR A DRINK AND PUT THE CUP BACK INSIDE THE ICE. I ASKED EMPLOYEE IF THERE WAS AN ICE SCOOP AND SHE TOLD ME THAT CUP WAS WHAT WAS USED FOR THE SCOOP. A CUP BEING USED FOR A SCOOP THAT WILL BE TOUCHED ALL OVER WITH BARE HANDS AND THE CUP PUT BACK INSIDE THE ICE IS UNACCEPTABLE. SINGLE USE CUP IS UNACCETABLE (SEE VIOLATION FOR SINGLE SERVICE REUSE) PLEASE PROVIDE PROPER UTENSILS.
- 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: EGGS STORED OVER LETTUCE INSIDE OF 2-DOOR REACH IN COOLER.
Location: Cook line
Equipment: Reach in cooler (2 door)
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 1. BACK HAND SINK TEMP 155 DEGREES F.2. FRONT HAND SINK TEMP 136 DEGREES F.THERE IS NO COLD WATER PLUMBING AT HAND SINKS. HAND SINKS ARE TOO HOT FOR EMPLOYEES TO WASH HANDS. I HAVE NOT SEEN ANYONE WASH THEIR HANDS SINCE I HAVE BEEN HERE. 10/21/14PLEASE TURN THE WATER HEATER DOWN TO 110 DEGREES F SO THAT EMPLOYEES ARE ABLE TO WASH THEIR HANDS WITHOUT BEING SCALDED.10/30/14BACK HAND SINK 127 DEGREES F.FRONT HAND SINK 129 DEGREES F. PLEASE TURN TEMPERATURE ON HAND SINKS DOWN TO 110 DEGRESS F SO THAT EMPLOYEES CAN PROPERLY WASH THEIR HANDS.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 1. BACK HAND SINK TEMP 155 DEGREES F.2. FRONT HAND SINK TEMP 136 DEGREES F.THERE IS NO COLD WATER PLUMBING AT HAND SINKS. HAND SINKS ARE TOO HOT FOR EMPLOYEES TO WASH HANDS. I HAVE NOT SEEN ANYONE WASH THEIR HANDS SINCE I HAVE BEEN HERE. 10/21/14PLEASE TURN THE WATER HEATER DOWN TO 110 DEGREES F SO THAT EMPLOYEES ARE ABLE TO WASH THEIR HANDS WITHOUT BEING SCALDED.10/30/14BACK HAND SINK 127 DEGREES F.FRONT HAND SINK 129 DEGREES F. PLEASE TURN TEMPERATURE ON HAND SINKS DOWN TO 110 DEGRESS F SO THAT EMPLOYEES CAN PROPERLY WASH THEIR HANDS.
Location: Kitchen (front)
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HAND SINK ONLY HAS HOT WATER. SINK IS CURRENTLY NOT BEING USED FOR HANDWASHING. ALL EMPLOYEES HAVE TO USE THE HAND SINK IN THE FRONT. PLEASE REPAIR.10/8/14HAND SINK AT THE BACK STILL NOT FUNCTIONING PROPERLY AND DOES NOT HAVE PAPER TOWELS AT HAND SINK. IT IS NOT BEING USED AND THERE ARE NO OTHER SINKS THAT ARE CLOSE TO THE COOK LINE. 10/15/14HAND SINK STILL ONLY HAS HOT WATER. HAND SINK SHOULD HAVE BOTH HOT AND COLD WATER AND THE HOT WATER SHOULD NOT BE SO HOT THAT IT WILL SCALD THE PERSON WHILE WASHING THEIR HANDS.10/21/14HAND SINK HAS HOT WATER COMING FROM THE COLD AND THE HOT FAUCET. COLD WATER NEEDS TO COME FROM THE COLD SIDE AND HOT WATER FROM THE HOT SIDE.
Location: Kitchen (back)
Equipment: Hand sink
- 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 NOT WEARING HAIR RESTRAINT. EVERYONE HANDLING FOOD SHALL WEAR A HAIR RESTRAINT.
- Single-service reuse (corrected)
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: SINGLE SERVICE PLASIC CUP BEING USED AS AN ICE SCOOP.
- 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: CONTAINERS FOR SANDWICHES NOT STORED UPSIDE DOWN.
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: FLOORS SOILED THROUGHT THE KITCHEN AREA INCLUDING UNDER GRILL AND FRYERS. PLEASE CLEAN. SPILLS AND PUDDLES OF WATER THROUGHOUT. PLEASE IMPROVE ROUTINE CLEANING.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. WET TOWEL ON COUNTER2. WET TOWEL UNDER COFFEE POT.3. WET TOWEL UNDER BLENDER.SEVERAL WET TOWELS THROUGHOUT. WET TOWELS SHALL BE STORED IN SANITIZER WHEN NOT IN USE.10/8/14BETTER AS FAR AS NOT HAVING THEM SPREAD THROUGHOUT THE FACILITY HOWEVER, THERE IS A PILE OF WET TOWELS IN THE 3 BAY SINK.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. WET TOWEL ON COUNTER2. WET TOWEL UNDER COFFEE POT.3. WET TOWEL UNDER BLENDER.SEVERAL WET TOWELS THROUGHOUT. WET TOWELS SHALL BE STORED IN SANITIZER WHEN NOT IN USE.10/8/14BETTER AS FAR AS NOT HAVING THEM SPREAD THROUGHOUT THE FACILITY HOWEVER, THERE IS A PILE OF WET TOWELS IN THE 3 BAY SINK.
Location: Service counter
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. WET TOWEL ON COUNTER2. WET TOWEL UNDER COFFEE POT.3. WET TOWEL UNDER BLENDER.SEVERAL WET TOWELS THROUGHOUT. WET TOWELS SHALL BE STORED IN SANITIZER WHEN NOT IN USE.10/8/14BETTER AS FAR AS NOT HAVING THEM SPREAD THROUGHOUT THE FACILITY HOWEVER, THERE IS A PILE OF WET TOWELS IN THE 3 BAY SINK.
Location: Service counter
- 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. NO THERMOMETER PROVIDED IN REACH IN COOLER AT FRONT COUNTER.2. THERMOMETER IN LOWER REACH IN COOLER ON COOK LINE NOT FUNCTIONING PROPERLY. THERMOMETER IS NOT READABLE. PLEASE REPLACE THERMOMETER.
Location: Service counter
Equipment: Reach in cooler
- 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. NO THERMOMETER PROVIDED IN REACH IN COOLER AT FRONT COUNTER.2. THERMOMETER IN LOWER REACH IN COOLER ON COOK LINE NOT FUNCTIONING PROPERLY. THERMOMETER IS NOT READABLE. PLEASE REPLACE THERMOMETER.
Location: Kitchen (back)
Equipment: Reach in cooler
- 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: BOTH SODA MACHINES HAVE SOILED SODA NOZZLES. THERE IS MOLD AROUND THE OUTSIDE OF THE NOZZLES AS WELL. PLEASE CLEAN AND SANITIZE.10/8/14OUTSIDE OF NOZZLES STILL HAVE MOLD PRESENT. PLEASE CLEAN AND SANITIZE.
Location: Sales floor
Equipment: Soda machine
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: MICROWAVE SOILED. PLEASE CLEAN.
Location: Kitchen (front)
Equipment: Microwave oven
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS AT HAND SINK IN THE BACK.
Location: Kitchen (back)
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. LEAK AT THE FAUCET ON THE HAND SINK UP FRONT. PLEASE REPAIR.2. 3-BAY SINK IN BACK ROOM IS LEAKING AT THE FAUCET. PLEASE REPAIR.10/21/14LEAKS STILL NOT FIXED.10/30/14BACK HAND SINK IS LEAKING AND HAS A BUCKET UNDERNEATH. PLEASE REPAIR.
Location: Service counter
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. LEAK AT THE FAUCET ON THE HAND SINK UP FRONT. PLEASE REPAIR.2. 3-BAY SINK IN BACK ROOM IS LEAKING AT THE FAUCET. PLEASE REPAIR.10/21/14LEAKS STILL NOT FIXED.10/30/14BACK HAND SINK IS LEAKING AND HAS A BUCKET UNDERNEATH. PLEASE REPAIR.
Location: Kitchen (back)
Equipment: Hand sink
|
11/10/2014 | Recheck |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: THERE ARE NO SMOKING DISTANCE SIGNAGE AT ENTRANCES..I WOULD SUGGEST GETTING A SELF ADHESIVE SIGN SO THAT THEY CANNOT BE EASILY REMOVED.
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: EMPLOYEE AT REGISTER USED PLASTIC CUP THAT WAS INSIDE ICE TO SCOOP ICE FOR A DRINK AND PUT THE CUP BACK INSIDE THE ICE. I ASKED EMPLOYEE IF THERE WAS AN ICE SCOOP AND SHE TOLD ME THAT CUP WAS WHAT WAS USED FOR THE SCOOP. A CUP BEING USED FOR A SCOOP THAT WILL BE TOUCHED ALL OVER WITH BARE HANDS AND THE CUP PUT BACK INSIDE THE ICE IS UNACCEPTABLE. SINGLE USE CUP IS UNACCETABLE (SEE VIOLATION FOR SINGLE SERVICE REUSE) PLEASE PROVIDE PROPER UTENSILS.
- 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: EGGS STORED OVER LETTUCE INSIDE OF 2-DOOR REACH IN COOLER.
Location: Cook line
Equipment: Reach in cooler (2 door)
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 1. BACK HAND SINK TEMP 155 DEGREES F.2. FRONT HAND SINK TEMP 136 DEGREES F.THERE IS NO COLD WATER PLUMBING AT HAND SINKS. HAND SINKS ARE TOO HOT FOR EMPLOYEES TO WASH HANDS. I HAVE NOT SEEN ANYONE WASH THEIR HANDS SINCE I HAVE BEEN HERE. 10/21/14PLEASE TURN THE WATER HEATER DOWN TO 110 DEGREES F SO THAT EMPLOYEES ARE ABLE TO WASH THEIR HANDS WITHOUT BEING SCALDED.10/30/14BACK HAND SINK 127 DEGREES F.FRONT HAND SINK 129 DEGREES F. PLEASE TURN TEMPERATURE ON HAND SINKS DOWN TO 110 DEGRESS F SO THAT EMPLOYEES CAN PROPERLY WASH THEIR HANDS.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 1. BACK HAND SINK TEMP 155 DEGREES F.2. FRONT HAND SINK TEMP 136 DEGREES F.THERE IS NO COLD WATER PLUMBING AT HAND SINKS. HAND SINKS ARE TOO HOT FOR EMPLOYEES TO WASH HANDS. I HAVE NOT SEEN ANYONE WASH THEIR HANDS SINCE I HAVE BEEN HERE. 10/21/14PLEASE TURN THE WATER HEATER DOWN TO 110 DEGREES F SO THAT EMPLOYEES ARE ABLE TO WASH THEIR HANDS WITHOUT BEING SCALDED.10/30/14BACK HAND SINK 127 DEGREES F.FRONT HAND SINK 129 DEGREES F. PLEASE TURN TEMPERATURE ON HAND SINKS DOWN TO 110 DEGRESS F SO THAT EMPLOYEES CAN PROPERLY WASH THEIR HANDS.
Location: Kitchen (front)
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HAND SINK ONLY HAS HOT WATER. SINK IS CURRENTLY NOT BEING USED FOR HANDWASHING. ALL EMPLOYEES HAVE TO USE THE HAND SINK IN THE FRONT. PLEASE REPAIR.10/8/14HAND SINK AT THE BACK STILL NOT FUNCTIONING PROPERLY AND DOES NOT HAVE PAPER TOWELS AT HAND SINK. IT IS NOT BEING USED AND THERE ARE NO OTHER SINKS THAT ARE CLOSE TO THE COOK LINE. 10/15/14HAND SINK STILL ONLY HAS HOT WATER. HAND SINK SHOULD HAVE BOTH HOT AND COLD WATER AND THE HOT WATER SHOULD NOT BE SO HOT THAT IT WILL SCALD THE PERSON WHILE WASHING THEIR HANDS.10/21/14HAND SINK HAS HOT WATER COMING FROM THE COLD AND THE HOT FAUCET. COLD WATER NEEDS TO COME FROM THE COLD SIDE AND HOT WATER FROM THE HOT SIDE.
Location: Kitchen (back)
Equipment: Hand sink
- 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 NOT WEARING HAIR RESTRAINT. EVERYONE HANDLING FOOD SHALL WEAR A HAIR RESTRAINT.
- Single-service reuse (corrected)
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: SINGLE SERVICE PLASIC CUP BEING USED AS AN ICE SCOOP.
- 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: CONTAINERS FOR SANDWICHES NOT STORED UPSIDE DOWN.
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: FLOORS SOILED THROUGHT THE KITCHEN AREA INCLUDING UNDER GRILL AND FRYERS. PLEASE CLEAN. SPILLS AND PUDDLES OF WATER THROUGHOUT. PLEASE IMPROVE ROUTINE CLEANING.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. WET TOWEL ON COUNTER2. WET TOWEL UNDER COFFEE POT.3. WET TOWEL UNDER BLENDER.SEVERAL WET TOWELS THROUGHOUT. WET TOWELS SHALL BE STORED IN SANITIZER WHEN NOT IN USE.10/8/14BETTER AS FAR AS NOT HAVING THEM SPREAD THROUGHOUT THE FACILITY HOWEVER, THERE IS A PILE OF WET TOWELS IN THE 3 BAY SINK.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. WET TOWEL ON COUNTER2. WET TOWEL UNDER COFFEE POT.3. WET TOWEL UNDER BLENDER.SEVERAL WET TOWELS THROUGHOUT. WET TOWELS SHALL BE STORED IN SANITIZER WHEN NOT IN USE.10/8/14BETTER AS FAR AS NOT HAVING THEM SPREAD THROUGHOUT THE FACILITY HOWEVER, THERE IS A PILE OF WET TOWELS IN THE 3 BAY SINK.
Location: Service counter
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. WET TOWEL ON COUNTER2. WET TOWEL UNDER COFFEE POT.3. WET TOWEL UNDER BLENDER.SEVERAL WET TOWELS THROUGHOUT. WET TOWELS SHALL BE STORED IN SANITIZER WHEN NOT IN USE.10/8/14BETTER AS FAR AS NOT HAVING THEM SPREAD THROUGHOUT THE FACILITY HOWEVER, THERE IS A PILE OF WET TOWELS IN THE 3 BAY SINK.
Location: Service counter
- 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. NO THERMOMETER PROVIDED IN REACH IN COOLER AT FRONT COUNTER.2. THERMOMETER IN LOWER REACH IN COOLER ON COOK LINE NOT FUNCTIONING PROPERLY. THERMOMETER IS NOT READABLE. PLEASE REPLACE THERMOMETER.
Location: Service counter
Equipment: Reach in cooler
- 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. NO THERMOMETER PROVIDED IN REACH IN COOLER AT FRONT COUNTER.2. THERMOMETER IN LOWER REACH IN COOLER ON COOK LINE NOT FUNCTIONING PROPERLY. THERMOMETER IS NOT READABLE. PLEASE REPLACE THERMOMETER.
Location: Kitchen (back)
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
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: BOTH SODA MACHINES HAVE SOILED SODA NOZZLES. THERE IS MOLD AROUND THE OUTSIDE OF THE NOZZLES AS WELL. PLEASE CLEAN AND SANITIZE.10/8/14OUTSIDE OF NOZZLES STILL HAVE MOLD PRESENT. PLEASE CLEAN AND SANITIZE.
Location: Sales floor
Equipment: Soda machine
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: MICROWAVE SOILED. PLEASE CLEAN.
Location: Kitchen (front)
Equipment: Microwave oven
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS AT HAND SINK IN THE BACK.
Location: Kitchen (back)
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. LEAK AT THE FAUCET ON THE HAND SINK UP FRONT. PLEASE REPAIR.2. 3-BAY SINK IN BACK ROOM IS LEAKING AT THE FAUCET. PLEASE REPAIR.10/21/14LEAKS STILL NOT FIXED.10/30/14BACK HAND SINK IS LEAKING AND HAS A BUCKET UNDERNEATH. PLEASE REPAIR.
Location: Service counter
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. LEAK AT THE FAUCET ON THE HAND SINK UP FRONT. PLEASE REPAIR.2. 3-BAY SINK IN BACK ROOM IS LEAKING AT THE FAUCET. PLEASE REPAIR.10/21/14LEAKS STILL NOT FIXED.10/30/14BACK HAND SINK IS LEAKING AND HAS A BUCKET UNDERNEATH. PLEASE REPAIR.
Location: Kitchen (back)
Equipment: Hand sink
|
11/03/2014 | Recheck |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: THERE ARE NO SMOKING DISTANCE SIGNAGE AT ENTRANCES..I WOULD SUGGEST GETTING A SELF ADHESIVE SIGN SO THAT THEY CANNOT BE EASILY REMOVED.
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: EMPLOYEE AT REGISTER USED PLASTIC CUP THAT WAS INSIDE ICE TO SCOOP ICE FOR A DRINK AND PUT THE CUP BACK INSIDE THE ICE. I ASKED EMPLOYEE IF THERE WAS AN ICE SCOOP AND SHE TOLD ME THAT CUP WAS WHAT WAS USED FOR THE SCOOP. A CUP BEING USED FOR A SCOOP THAT WILL BE TOUCHED ALL OVER WITH BARE HANDS AND THE CUP PUT BACK INSIDE THE ICE IS UNACCEPTABLE. SINGLE USE CUP IS UNACCETABLE (SEE VIOLATION FOR SINGLE SERVICE REUSE) PLEASE PROVIDE PROPER UTENSILS.
- 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: EGGS STORED OVER LETTUCE INSIDE OF 2-DOOR REACH IN COOLER.
Location: Cook line
Equipment: Reach in cooler (2 door)
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 1. BACK HAND SINK TEMP 155 DEGREES F.2. FRONT HAND SINK TEMP 136 DEGREES F.THERE IS NO COLD WATER PLUMBING AT HAND SINKS. HAND SINKS ARE TOO HOT FOR EMPLOYEES TO WASH HANDS. I HAVE NOT SEEN ANYONE WASH THEIR HANDS SINCE I HAVE BEEN HERE. 10/21/14PLEASE TURN THE WATER HEATER DOWN TO 110 DEGREES F SO THAT EMPLOYEES ARE ABLE TO WASH THEIR HANDS WITHOUT BEING SCALDED.10/30/14BACK HAND SINK 127 DEGREES F.FRONT HAND SINK 129 DEGREES F. PLEASE TURN TEMPERATURE ON HAND SINKS DOWN TO 110 DEGRESS F SO THAT EMPLOYEES CAN PROPERLY WASH THEIR HANDS.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 1. BACK HAND SINK TEMP 155 DEGREES F.2. FRONT HAND SINK TEMP 136 DEGREES F.THERE IS NO COLD WATER PLUMBING AT HAND SINKS. HAND SINKS ARE TOO HOT FOR EMPLOYEES TO WASH HANDS. I HAVE NOT SEEN ANYONE WASH THEIR HANDS SINCE I HAVE BEEN HERE. 10/21/14PLEASE TURN THE WATER HEATER DOWN TO 110 DEGREES F SO THAT EMPLOYEES ARE ABLE TO WASH THEIR HANDS WITHOUT BEING SCALDED.10/30/14BACK HAND SINK 127 DEGREES F.FRONT HAND SINK 129 DEGREES F. PLEASE TURN TEMPERATURE ON HAND SINKS DOWN TO 110 DEGRESS F SO THAT EMPLOYEES CAN PROPERLY WASH THEIR HANDS.
Location: Kitchen (front)
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HAND SINK ONLY HAS HOT WATER. SINK IS CURRENTLY NOT BEING USED FOR HANDWASHING. ALL EMPLOYEES HAVE TO USE THE HAND SINK IN THE FRONT. PLEASE REPAIR.10/8/14HAND SINK AT THE BACK STILL NOT FUNCTIONING PROPERLY AND DOES NOT HAVE PAPER TOWELS AT HAND SINK. IT IS NOT BEING USED AND THERE ARE NO OTHER SINKS THAT ARE CLOSE TO THE COOK LINE. 10/15/14HAND SINK STILL ONLY HAS HOT WATER. HAND SINK SHOULD HAVE BOTH HOT AND COLD WATER AND THE HOT WATER SHOULD NOT BE SO HOT THAT IT WILL SCALD THE PERSON WHILE WASHING THEIR HANDS.10/21/14HAND SINK HAS HOT WATER COMING FROM THE COLD AND THE HOT FAUCET. COLD WATER NEEDS TO COME FROM THE COLD SIDE AND HOT WATER FROM THE HOT SIDE.
Location: Kitchen (back)
Equipment: Hand sink
- 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 NOT WEARING HAIR RESTRAINT. EVERYONE HANDLING FOOD SHALL WEAR A HAIR RESTRAINT.
- Single-service reuse (corrected)
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: SINGLE SERVICE PLASIC CUP BEING USED AS AN ICE SCOOP.
- 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: CONTAINERS FOR SANDWICHES NOT STORED UPSIDE DOWN.
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: FLOORS SOILED THROUGHT THE KITCHEN AREA INCLUDING UNDER GRILL AND FRYERS. PLEASE CLEAN. SPILLS AND PUDDLES OF WATER THROUGHOUT. PLEASE IMPROVE ROUTINE CLEANING.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. WET TOWEL ON COUNTER2. WET TOWEL UNDER COFFEE POT.3. WET TOWEL UNDER BLENDER.SEVERAL WET TOWELS THROUGHOUT. WET TOWELS SHALL BE STORED IN SANITIZER WHEN NOT IN USE.10/8/14BETTER AS FAR AS NOT HAVING THEM SPREAD THROUGHOUT THE FACILITY HOWEVER, THERE IS A PILE OF WET TOWELS IN THE 3 BAY SINK.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. WET TOWEL ON COUNTER2. WET TOWEL UNDER COFFEE POT.3. WET TOWEL UNDER BLENDER.SEVERAL WET TOWELS THROUGHOUT. WET TOWELS SHALL BE STORED IN SANITIZER WHEN NOT IN USE.10/8/14BETTER AS FAR AS NOT HAVING THEM SPREAD THROUGHOUT THE FACILITY HOWEVER, THERE IS A PILE OF WET TOWELS IN THE 3 BAY SINK.
Location: Service counter
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. WET TOWEL ON COUNTER2. WET TOWEL UNDER COFFEE POT.3. WET TOWEL UNDER BLENDER.SEVERAL WET TOWELS THROUGHOUT. WET TOWELS SHALL BE STORED IN SANITIZER WHEN NOT IN USE.10/8/14BETTER AS FAR AS NOT HAVING THEM SPREAD THROUGHOUT THE FACILITY HOWEVER, THERE IS A PILE OF WET TOWELS IN THE 3 BAY SINK.
Location: Service counter
- 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. NO THERMOMETER PROVIDED IN REACH IN COOLER AT FRONT COUNTER.2. THERMOMETER IN LOWER REACH IN COOLER ON COOK LINE NOT FUNCTIONING PROPERLY. THERMOMETER IS NOT READABLE. PLEASE REPLACE THERMOMETER.
Location: Service counter
Equipment: Reach in cooler
- 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. NO THERMOMETER PROVIDED IN REACH IN COOLER AT FRONT COUNTER.2. THERMOMETER IN LOWER REACH IN COOLER ON COOK LINE NOT FUNCTIONING PROPERLY. THERMOMETER IS NOT READABLE. PLEASE REPLACE THERMOMETER.
Location: Kitchen (back)
Equipment: Reach in cooler
- 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: BOTH SODA MACHINES HAVE SOILED SODA NOZZLES. THERE IS MOLD AROUND THE OUTSIDE OF THE NOZZLES AS WELL. PLEASE CLEAN AND SANITIZE.10/8/14OUTSIDE OF NOZZLES STILL HAVE MOLD PRESENT. PLEASE CLEAN AND SANITIZE.
Location: Sales floor
Equipment: Soda machine
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: MICROWAVE SOILED. PLEASE CLEAN.
Location: Kitchen (front)
Equipment: Microwave oven
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS AT HAND SINK IN THE BACK.
Location: Kitchen (back)
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. LEAK AT THE FAUCET ON THE HAND SINK UP FRONT. PLEASE REPAIR.2. 3-BAY SINK IN BACK ROOM IS LEAKING AT THE FAUCET. PLEASE REPAIR.10/21/14LEAKS STILL NOT FIXED.10/30/14BACK HAND SINK IS LEAKING AND HAS A BUCKET UNDERNEATH. PLEASE REPAIR.
Location: Service counter
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. LEAK AT THE FAUCET ON THE HAND SINK UP FRONT. PLEASE REPAIR.2. 3-BAY SINK IN BACK ROOM IS LEAKING AT THE FAUCET. PLEASE REPAIR.10/21/14LEAKS STILL NOT FIXED.10/30/14BACK HAND SINK IS LEAKING AND HAS A BUCKET UNDERNEATH. PLEASE REPAIR.
Location: Kitchen (back)
Equipment: Hand sink
|
10/30/2014 | Recheck |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: THERE ARE NO SMOKING DISTANCE SIGNAGE AT ENTRANCES..I WOULD SUGGEST GETTING A SELF ADHESIVE SIGN SO THAT THEY CANNOT BE EASILY REMOVED.
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: EMPLOYEE AT REGISTER USED PLASTIC CUP THAT WAS INSIDE ICE TO SCOOP ICE FOR A DRINK AND PUT THE CUP BACK INSIDE THE ICE. I ASKED EMPLOYEE IF THERE WAS AN ICE SCOOP AND SHE TOLD ME THAT CUP WAS WHAT WAS USED FOR THE SCOOP. A CUP BEING USED FOR A SCOOP THAT WILL BE TOUCHED ALL OVER WITH BARE HANDS AND THE CUP PUT BACK INSIDE THE ICE IS UNACCEPTABLE. SINGLE USE CUP IS UNACCETABLE (SEE VIOLATION FOR SINGLE SERVICE REUSE) PLEASE PROVIDE PROPER UTENSILS.
- 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: EGGS STORED OVER LETTUCE INSIDE OF 2-DOOR REACH IN COOLER.
Location: Cook line
Equipment: Reach in cooler (2 door)
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 1. BACK HAND SINK TEMP 155 DEGREES F.2. FRONT HAND SINK TEMP 136 DEGREES F.THERE IS NO COLD WATER PLUMBING AT HAND SINKS. HAND SINKS ARE TOO HOT FOR EMPLOYEES TO WASH HANDS. I HAVE NOT SEEN ANYONE WASH THEIR HANDS SINCE I HAVE BEEN HERE. 10/21/14TEMPERATURES AT BOTH 100 DEGREES F.PLEASE TURN THE WATER HEATER DOWN TO 110 DEGREES F SO THAT EMPLOYEES ARE ABLE TO WASH THEIR HANDS WITHOUT BEING SCALDED.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 1. BACK HAND SINK TEMP 155 DEGREES F.2. FRONT HAND SINK TEMP 136 DEGREES F.THERE IS NO COLD WATER PLUMBING AT HAND SINKS. HAND SINKS ARE TOO HOT FOR EMPLOYEES TO WASH HANDS. I HAVE NOT SEEN ANYONE WASH THEIR HANDS SINCE I HAVE BEEN HERE. 10/21/14TEMPERATURES AT BOTH 100 DEGREES F.PLEASE TURN THE WATER HEATER DOWN TO 110 DEGREES F SO THAT EMPLOYEES ARE ABLE TO WASH THEIR HANDS WITHOUT BEING SCALDED.
Location: Kitchen (front)
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HAND SINK ONLY HAS HOT WATER. SINK IS CURRENTLY NOT BEING USED FOR HANDWASHING. ALL EMPLOYEES HAVE TO USE THE HAND SINK IN THE FRONT. PLEASE REPAIR.10/8/14HAND SINK AT THE BACK STILL NOT FUNCTIONING PROPERLY AND DOES NOT HAVE PAPER TOWELS AT HAND SINK. IT IS NOT BEING USED AND THERE ARE NO OTHER SINKS THAT ARE CLOSE TO THE COOK LINE. 10/15/14HAND SINK STILL ONLY HAS HOT WATER. HAND SINK SHOULD HAVE BOTH HOT AND COLD WATER AND THE HOT WATER SHOULD NOT BE SO HOT THAT IT WILL SCALD THE PERSON WHILE WASHING THEIR HANDS.10/21/14HAND SINK HAS HOT WATER COMING FROM THE COLD AND THE HOT FAUCET. COLD WATER NEEDS TO COME FROM THE COLD SIDE AND HOT WATER FROM THE HOT SIDE.
Location: Kitchen (back)
Equipment: Hand sink
- 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 NOT WEARING HAIR RESTRAINT. EVERYONE HANDLING FOOD SHALL WEAR A HAIR RESTRAINT.
- Single-service reuse (corrected)
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: SINGLE SERVICE PLASIC CUP BEING USED AS AN ICE SCOOP.
- 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: CONTAINERS FOR SANDWICHES NOT STORED UPSIDE DOWN.
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: FLOORS SOILED THROUGHT THE KITCHEN AREA INCLUDING UNDER GRILL AND FRYERS. PLEASE CLEAN. SPILLS AND PUDDLES OF WATER THROUGHOUT. PLEASE IMPROVE ROUTINE CLEANING.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. WET TOWEL ON COUNTER2. WET TOWEL UNDER COFFEE POT.3. WET TOWEL UNDER BLENDER.SEVERAL WET TOWELS THROUGHOUT. WET TOWELS SHALL BE STORED IN SANITIZER WHEN NOT IN USE.10/8/14BETTER AS FAR AS NOT HAVING THEM SPREAD THROUGHOUT THE FACILITY HOWEVER, THERE IS A PILE OF WET TOWELS IN THE 3 BAY SINK.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. WET TOWEL ON COUNTER2. WET TOWEL UNDER COFFEE POT.3. WET TOWEL UNDER BLENDER.SEVERAL WET TOWELS THROUGHOUT. WET TOWELS SHALL BE STORED IN SANITIZER WHEN NOT IN USE.10/8/14BETTER AS FAR AS NOT HAVING THEM SPREAD THROUGHOUT THE FACILITY HOWEVER, THERE IS A PILE OF WET TOWELS IN THE 3 BAY SINK.
Location: Service counter
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. WET TOWEL ON COUNTER2. WET TOWEL UNDER COFFEE POT.3. WET TOWEL UNDER BLENDER.SEVERAL WET TOWELS THROUGHOUT. WET TOWELS SHALL BE STORED IN SANITIZER WHEN NOT IN USE.10/8/14BETTER AS FAR AS NOT HAVING THEM SPREAD THROUGHOUT THE FACILITY HOWEVER, THERE IS A PILE OF WET TOWELS IN THE 3 BAY SINK.
Location: Service counter
- 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. NO THERMOMETER PROVIDED IN REACH IN COOLER AT FRONT COUNTER.2. THERMOMETER IN LOWER REACH IN COOLER ON COOK LINE NOT FUNCTIONING PROPERLY. THERMOMETER IS NOT READABLE. PLEASE REPLACE THERMOMETER.
Location: Service counter
Equipment: Reach in cooler
- 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. NO THERMOMETER PROVIDED IN REACH IN COOLER AT FRONT COUNTER.2. THERMOMETER IN LOWER REACH IN COOLER ON COOK LINE NOT FUNCTIONING PROPERLY. THERMOMETER IS NOT READABLE. PLEASE REPLACE THERMOMETER.
Location: Kitchen (back)
Equipment: Reach in cooler
- 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: BOTH SODA MACHINES HAVE SOILED SODA NOZZLES. THERE IS MOLD AROUND THE OUTSIDE OF THE NOZZLES AS WELL. PLEASE CLEAN AND SANITIZE.10/8/14OUTSIDE OF NOZZLES STILL HAVE MOLD PRESENT. PLEASE CLEAN AND SANITIZE.
Location: Sales floor
Equipment: Soda machine
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: MICROWAVE SOILED. PLEASE CLEAN.
Location: Kitchen (front)
Equipment: Microwave oven
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS AT HAND SINK IN THE BACK.
Location: Kitchen (back)
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. LEAK AT THE FAUCET ON THE HAND SINK UP FRONT. PLEASE REPAIR.2. 3-BAY SINK IN BACK ROOM IS LEAKING AT THE FAUCET. PLEASE REPAIR.10/21/14LEAKS STILL NOT FIXED.
Location: Service counter
Equipment: Hand sink
|
10/28/2014 | Recheck |
- Smoking distance signage
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: THERE ARE NO SMOKING DISTANCE SIGNAGE AT ENTRANCES..I WOULD SUGGEST GETTING A SELF ADHESIVE SIGN SO THAT THEY CANNOT BE EASILY REMOVED.
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: EMPLOYEE AT REGISTER USED PLASTIC CUP THAT WAS INSIDE ICE TO SCOOP ICE FOR A DRINK AND PUT THE CUP BACK INSIDE THE ICE. I ASKED EMPLOYEE IF THERE WAS AN ICE SCOOP AND SHE TOLD ME THAT CUP WAS WHAT WAS USED FOR THE SCOOP. A CUP BEING USED FOR A SCOOP THAT WILL BE TOUCHED ALL OVER WITH BARE HANDS AND THE CUP PUT BACK INSIDE THE ICE IS UNACCEPTABLE. SINGLE USE CUP IS UNACCETABLE (SEE VIOLATION FOR SINGLE SERVICE REUSE) PLEASE PROVIDE PROPER UTENSILS.
- 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: EGGS STORED OVER LETTUCE INSIDE OF 2-DOOR REACH IN COOLER.
Location: Cook line
Equipment: Reach in cooler (2 door)
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 1. BACK HAND SINK TEMP 155 DEGREES F.2. FRONT HAND SINK TEMP 136 DEGREES F.THERE IS NO COLD WATER PLUMBING AT HAND SINKS. HAND SINKS ARE TOO HOT FOR EMPLOYEES TO WASH HANDS. I HAVE NOT SEEN ANYONE WASH THEIR HANDS SINCE I HAVE BEEN HERE. PLEASE TURN THE WATER HEATER DOWN TO 110 DEGREES F SO THAT EMPLOYEES ARE ABLE TO WASH THEIR HANDS WITHOUT BEING SCALDED.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 1. BACK HAND SINK TEMP 155 DEGREES F.2. FRONT HAND SINK TEMP 136 DEGREES F.THERE IS NO COLD WATER PLUMBING AT HAND SINKS. HAND SINKS ARE TOO HOT FOR EMPLOYEES TO WASH HANDS. I HAVE NOT SEEN ANYONE WASH THEIR HANDS SINCE I HAVE BEEN HERE. PLEASE TURN THE WATER HEATER DOWN TO 110 DEGREES F SO THAT EMPLOYEES ARE ABLE TO WASH THEIR HANDS WITHOUT BEING SCALDED.
Location: Kitchen (front)
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HAND SINK ONLY HAS HOT WATER. SINK IS CURRENTLY NOT BEING USED FOR HANDWASHING. ALL EMPLOYEES HAVE TO USE THE HAND SINK IN THE FRONT. PLEASE REPAIR.10/8/14HAND SINK AT THE BACK STILL NOT FUNCTIONING PROPERLY AND DOES NOT HAVE PAPER TOWELS AT HAND SINK. IT IS NOT BEING USED AND THERE ARE NO OTHER SINKS THAT ARE CLOSE TO THE COOK LINE. 10/15/14HAND SINK STILL ONLY HAS HOT WATER. HAND SINK SHOULD HAVE BOTH HOT AND COLD WATER AND THE HOT WATER SHOULD NOT BE SO HOT THAT IT WILL SCALD THE PERSON WHILE WASHING THEIR HANDS.
Location: Kitchen (back)
Equipment: Hand sink
- 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 NOT WEARING HAIR RESTRAINT. EVERYONE HANDLING FOOD SHALL WEAR A HAIR RESTRAINT.
- Single-service reuse (corrected)
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: SINGLE SERVICE PLASIC CUP BEING USED AS AN ICE SCOOP.
- 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: CONTAINERS FOR SANDWICHES NOT STORED UPSIDE DOWN.
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: FLOORS SOILED THROUGHT THE KITCHEN AREA INCLUDING UNDER GRILL AND FRYERS. PLEASE CLEAN. SPILLS AND PUDDLES OF WATER THROUGHOUT. PLEASE IMPROVE ROUTINE CLEANING.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. WET TOWEL ON COUNTER2. WET TOWEL UNDER COFFEE POT.3. WET TOWEL UNDER BLENDER.SEVERAL WET TOWELS THROUGHOUT. WET TOWELS SHALL BE STORED IN SANITIZER WHEN NOT IN USE.10/8/14BETTER AS FAR AS NOT HAVING THEM SPREAD THROUGHOUT THE FACILITY HOWEVER, THERE IS A PILE OF WET TOWELS IN THE 3 BAY SINK.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. WET TOWEL ON COUNTER2. WET TOWEL UNDER COFFEE POT.3. WET TOWEL UNDER BLENDER.SEVERAL WET TOWELS THROUGHOUT. WET TOWELS SHALL BE STORED IN SANITIZER WHEN NOT IN USE.10/8/14BETTER AS FAR AS NOT HAVING THEM SPREAD THROUGHOUT THE FACILITY HOWEVER, THERE IS A PILE OF WET TOWELS IN THE 3 BAY SINK.
Location: Service counter
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. WET TOWEL ON COUNTER2. WET TOWEL UNDER COFFEE POT.3. WET TOWEL UNDER BLENDER.SEVERAL WET TOWELS THROUGHOUT. WET TOWELS SHALL BE STORED IN SANITIZER WHEN NOT IN USE.10/8/14BETTER AS FAR AS NOT HAVING THEM SPREAD THROUGHOUT THE FACILITY HOWEVER, THERE IS A PILE OF WET TOWELS IN THE 3 BAY SINK.
Location: Service counter
- 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. NO THERMOMETER PROVIDED IN REACH IN COOLER AT FRONT COUNTER.2. THERMOMETER IN LOWER REACH IN COOLER ON COOK LINE NOT FUNCTIONING PROPERLY. THERMOMETER IS NOT READABLE. PLEASE REPLACE THERMOMETER.
Location: Service counter
Equipment: Reach in cooler
- 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. NO THERMOMETER PROVIDED IN REACH IN COOLER AT FRONT COUNTER.2. THERMOMETER IN LOWER REACH IN COOLER ON COOK LINE NOT FUNCTIONING PROPERLY. THERMOMETER IS NOT READABLE. PLEASE REPLACE THERMOMETER.
Location: Kitchen (back)
Equipment: Reach in cooler
- 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: BOTH SODA MACHINES HAVE SOILED SODA NOZZLES. THERE IS MOLD AROUND THE OUTSIDE OF THE NOZZLES AS WELL. PLEASE CLEAN AND SANITIZE.10/8/14OUTSIDE OF NOZZLES STILL HAVE MOLD PRESENT. PLEASE CLEAN AND SANITIZE.
Location: Sales floor
Equipment: Soda machine
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: MICROWAVE SOILED. PLEASE CLEAN.
Location: Kitchen (front)
Equipment: Microwave oven
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS AT HAND SINK IN THE BACK.
Location: Kitchen (back)
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. LEAK AT THE FAUCET ON THE HAND SINK UP FRONT. PLEASE REPAIR.2. 3-BAY SINK IN BACK ROOM IS LEAKING AT THE FAUCET. PLEASE REPAIR.
Location: Service counter
Equipment: Hand sink
|
10/15/2014 | Recheck |
- Smoking Distance
(a) Smoking observed within (8) feet of a public entrance to a public place or place of employment.
Correction: Ensure there is no smoking withing eight feet of any public entrance.
Comments: SIGN IS AT ONE ENTRANCE BUT THERE IS NO SIGN AT THE EAST DOOR ENTRANCE.
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: EMPLOYEE AT REGISTER USED PLASTIC CUP THAT WAS INSIDE ICE TO SCOOP ICE FOR A DRINK AND PUT THE CUP BACK INSIDE THE ICE. I ASKED EMPLOYEE IF THERE WAS AN ICE SCOOP AND SHE TOLD ME THAT CUP WAS WHAT WAS USED FOR THE SCOOP. A CUP BEING USED FOR A SCOOP THAT WILL BE TOUCHED ALL OVER WITH BARE HANDS AND THE CUP PUT BACK INSIDE THE ICE IS UNACCEPTABLE. SINGLE USE CUP IS UNACCETABLE (SEE VIOLATION FOR SINGLE SERVICE REUSE) PLEASE PROVIDE PROPER UTENSILS.
- 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: EGGS STORED OVER LETTUCE INSIDE OF 2-DOOR REACH IN COOLER.
Location: Cook line
Equipment: Reach in cooler (2 door)
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HAND SINK ONLY HAS HOT WATER. SINK IS CURRENTLY NOT BEING USED FOR HANDWASHING. ALL EMPLOYEES HAVE TO USE THE HAND SINK IN THE FRONT. PLEASE REPAIR.10/8/14HAND SINK AT THE BACK STILL NOT FUNCTIONING PROPERLY AND DOES NOT HAVE PAPER TOWELS AT HAND SINK. IT IS NOT BEING USED AND THERE ARE NO OTHER SINKS THAT ARE CLOSE TO THE COOK LINE.
Location: Kitchen (back)
Equipment: Hand sink
- 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 NOT WEARING HAIR RESTRAINT. EVERYONE HANDLING FOOD SHALL WEAR A HAIR RESTRAINT.
- Single-service reuse (corrected)
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: SINGLE SERVICE PLASIC CUP BEING USED AS AN ICE SCOOP.
- Single Service/Equipment storage (corrected on site)
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: CONTAINERS FOR SANDWICHES NOT STORED UPSIDE DOWN.
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: FLOORS SOILED THROUGHT THE KITCHEN AREA INCLUDING UNDER GRILL AND FRYERS. PLEASE CLEAN. SPILLS AND PUDDLES OF WATER THROUGHOUT. PLEASE IMPROVE ROUTINE CLEANING.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. WET TOWEL ON COUNTER2. WET TOWEL UNDER COFFEE POT.3. WET TOWEL UNDER BLENDER.SEVERAL WET TOWELS THROUGHOUT. WET TOWELS SHALL BE STORED IN SANITIZER WHEN NOT IN USE.10/8/14BETTER AS FAR AS NOT HAVING THEM SPREAD THROUGHOUT THE FACILITY HOWEVER, THERE IS A PILE OF WET TOWELS IN THE 3 BAY SINK.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. WET TOWEL ON COUNTER2. WET TOWEL UNDER COFFEE POT.3. WET TOWEL UNDER BLENDER.SEVERAL WET TOWELS THROUGHOUT. WET TOWELS SHALL BE STORED IN SANITIZER WHEN NOT IN USE.10/8/14BETTER AS FAR AS NOT HAVING THEM SPREAD THROUGHOUT THE FACILITY HOWEVER, THERE IS A PILE OF WET TOWELS IN THE 3 BAY SINK.
Location: Service counter
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. WET TOWEL ON COUNTER2. WET TOWEL UNDER COFFEE POT.3. WET TOWEL UNDER BLENDER.SEVERAL WET TOWELS THROUGHOUT. WET TOWELS SHALL BE STORED IN SANITIZER WHEN NOT IN USE.10/8/14BETTER AS FAR AS NOT HAVING THEM SPREAD THROUGHOUT THE FACILITY HOWEVER, THERE IS A PILE OF WET TOWELS IN THE 3 BAY SINK.
Location: Service counter
- 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. NO THERMOMETER PROVIDED IN REACH IN COOLER AT FRONT COUNTER.2. THERMOMETER IN LOWER REACH IN COOLER ON COOK LINE NOT FUNCTIONING PROPERLY. THERMOMETER IS NOT READABLE. PLEASE REPLACE THERMOMETER.
Location: Service counter
Equipment: Reach in cooler
- 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. NO THERMOMETER PROVIDED IN REACH IN COOLER AT FRONT COUNTER.2. THERMOMETER IN LOWER REACH IN COOLER ON COOK LINE NOT FUNCTIONING PROPERLY. THERMOMETER IS NOT READABLE. PLEASE REPLACE THERMOMETER.
Location: Kitchen (back)
Equipment: Reach in cooler
- 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: BOTH SODA MACHINES HAVE SOILED SODA NOZZLES. THERE IS MOLD AROUND THE OUTSIDE OF THE NOZZLES AS WELL. PLEASE CLEAN AND SANITIZE.10/8/14OUTSIDE OF NOZZLES STILL HAVE MOLD PRESENT. PLEASE CLEAN AND SANITIZE.
Location: Sales floor
Equipment: Soda machine
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: MICROWAVE SOILED. PLEASE CLEAN.
Location: Kitchen (front)
Equipment: Microwave oven
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS AT HAND SINK IN THE BACK.
Location: Kitchen (back)
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. LEAK AT THE FAUCET ON THE HAND SINK UP FRONT. PLEASE REPAIR.2. 3-BAY SINK IN BACK ROOM IS LEAKING AT THE FAUCET. PLEASE REPAIR.
Location: Service counter
Equipment: Hand sink
|
10/08/2014 | Recheck |
- Warning Signs (corrected on site)
Warning signs not posted at each door.
Correction: Provide and post warning signs on each entrance to facility.
Comments: SIGNS NOT POSTED AT ENTRANCES. I LEFT SIGNS AT A PREVIOUS INSPECTION AND THERE ARE STILL NO SIGNS POSTED.
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: EMPLOYEE AT REGISTER USED PLASTIC CUP THAT WAS INSIDE ICE TO SCOOP ICE FOR A DRINK AND PUT THE CUP BACK INSIDE THE ICE. I ASKED EMPLOYEE IF THERE WAS AN ICE SCOOP AND SHE TOLD ME THAT CUP WAS WHAT WAS USED FOR THE SCOOP. A CUP BEING USED FOR A SCOOP THAT WILL BE TOUCHED ALL OVER WITH BARE HANDS AND THE CUP PUT BACK INSIDE THE ICE IS UNACCEPTABLE. SINGLE USE CUP IS UNACCETABLE (SEE VIOLATION FOR SINGLE SERVICE REUSE) PLEASE PROVIDE PROPER UTENSILS.
- 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: EGGS STORED OVER LETTUCE INSIDE OF 2-DOOR REACH IN COOLER.
Location: Cook line
Equipment: Reach in cooler (2 door)
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HAND SINK ONLY HAS HOT WATER. SINK IS CURRENTLY NOT BEING USED FOR HANDWASHING. ALL EMPLOYEES HAVE TO USE THE HAND SINK IN THE FRONT. PLEASE REPAIR.
Location: Kitchen (back)
Equipment: Hand sink
- 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 NOT WEARING HAIR RESTRAINT. EVERYONE HANDLING FOOD SHALL WEAR A HAIR RESTRAINT.
- Single-service reuse
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: SINGLE SERVICE PLASIC CUP BEING USED AS AN ICE SCOOP.
- 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: CONTAINERS FOR SANDWICHES NOT STORED UPSIDE DOWN.
Location: Cook line
- 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: FLOORS SOILED THROUGHT THE KITCHEN AREA INCLUDING UNDER GRILL AND FRYERS. PLEASE CLEAN. SPILLS AND PUDDLES OF WATER THROUGHOUT. PLEASE IMPROVE ROUTINE CLEANING.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. WET TOWEL ON COUNTER2. WET TOWEL UNDER COFFEE POT.3. WET TOWEL UNDER BLENDER.SEVERAL WET TOWELS THROUGHOUT. WET TOWELS SHALL BE STORED IN SANITIZER WHEN NOT IN USE.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. WET TOWEL ON COUNTER2. WET TOWEL UNDER COFFEE POT.3. WET TOWEL UNDER BLENDER.SEVERAL WET TOWELS THROUGHOUT. WET TOWELS SHALL BE STORED IN SANITIZER WHEN NOT IN USE.
Location: Service counter
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. WET TOWEL ON COUNTER2. WET TOWEL UNDER COFFEE POT.3. WET TOWEL UNDER BLENDER.SEVERAL WET TOWELS THROUGHOUT. WET TOWELS SHALL BE STORED IN SANITIZER WHEN NOT IN USE.
Location: Service counter
- 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. NO THERMOMETER PROVIDED IN REACH IN COOLER AT FRONT COUNTER.2. THERMOMETER IN LOWER REACH IN COOLER ON COOK LINE NOT FUNCTIONING PROPERLY. THERMOMETER IS NOT READABLE. PLEASE REPLACE THERMOMETER.
Location: Service counter
Equipment: Reach in cooler
- 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. NO THERMOMETER PROVIDED IN REACH IN COOLER AT FRONT COUNTER.2. THERMOMETER IN LOWER REACH IN COOLER ON COOK LINE NOT FUNCTIONING PROPERLY. THERMOMETER IS NOT READABLE. PLEASE REPLACE THERMOMETER.
Location: Kitchen (back)
Equipment: Reach in cooler
- 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: BOTH SODA MACHINES HAVE SOILED SODA NOZZLES. THERE IS MOLD AROUND THE OUTSIDE OF THE NOZZLES AS WELL. PLEASE CLEAN AND SANITIZE.
Location: Sales floor
Equipment: Soda machine
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: MICROWAVE SOILED. PLEASE CLEAN.
Location: Kitchen (front)
Equipment: Microwave oven
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS AT HAND SINK IN THE BACK.
Location: Kitchen (back)
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. LEAK AT THE FAUCET ON THE HAND SINK UP FRONT. PLEASE REPAIR.2. 3-BAY SINK IN BACK ROOM IS LEAKING AT THE FAUCET. PLEASE REPAIR.
Location: Service counter
Equipment: Hand sink
|
09/29/2014 | Routine |
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: CORNER THAT IS ATTATCHED TO COUNTER TOP HAS BEEN REPAIRED BUT THERE IS A TILE MISSING AT THE BOTTOM. ALL VISIBLE PIECES OF EQUIPMENT NEED TO BE REPLACED WHEN COMPLETING REPAIRS. PLEASE REPLACE TILE.7/31/14MANAGER TOLD ME LAST WEEK THE PART THAT IS TO BE REPAIRED IS IN BUT NOT PUT UP YET. THE CORNER IS STILL NOT REPAIRED. I DID SEE THE PIECE THAT WILL BE PUT ON.
Location: Service counter
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: COUNTER TOP SOILED WHERE SODA AND UTENSILS ARE STORED.7/24/14 THE COUNTER TOP HAS BEEN CLEANED BUT THE DINING ROOM AREA NEEDS ATTENTION. I UNDERSTAND THAT THIS MAY BE A BUSY STORE BUT I AM HERE DURING A DOWN TIME AND THERE ARE DIFFERENT AREAS WHERE THERE IS KETCHUP ON THE FLOOR AND TABLES NEED CLEANING. PLEASE IMPROVE ROUTINE CLEANING.7/31/14COUNTER TOPS SOILED. FLOORS IN DINING ROOM SOILED AND HAS TRASH AND DEBRIS UNDER TABLES. IT IS NOT VERY BUSY WHICH MAKES IT A GOOD TIME TO CLEAN. PLEASE IMPROVE ROUTINE CLEANING.
Location: Dining room
|
08/07/2014 | Non-Illness Complaint Recheck |
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: CORNER THAT IS ATTATCHED TO COUNTER TOP HAS BEEN REPAIRED BUT THERE IS A TILE MISSING AT THE BOTTOM. ALL VISIBLE PIECES OF EQUIPMENT NEED TO BE REPLACED WHEN COMPLETING REPAIRS. PLEASE REPLACE TILE.7/31/14MANAGER TOLD ME LAST WEEK THE PART THAT IS TO BE REPAIRED IS IN BUT NOT PUT UP YET. THE CORNER IS STILL NOT REPAIRED. I DID SEE THE PIECE THAT WILL BE PUT ON.
Location: Service counter
- 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: COUNTER TOP SOILED WHERE SODA AND UTENSILS ARE STORED.7/24/14 THE COUNTER TOP HAS BEEN CLEANED BUT THE DINING ROOM AREA NEEDS ATTENTION. I UNDERSTAND THAT THIS MAY BE A BUSY STORE BUT I AM HERE DURING A DOWN TIME AND THERE ARE DIFFERENT AREAS WHERE THERE IS KETCHUP ON THE FLOOR AND TABLES NEED CLEANING. PLEASE IMPROVE ROUTINE CLEANING.7/31/14COUNTER TOPS SOILED. FLOORS IN DINING ROOM SOILED AND HAS TRASH AND DEBRIS UNDER TABLES. IT IS NOT VERY BUSY WHICH MAKES IT A GOOD TIME TO CLEAN. PLEASE IMPROVE ROUTINE CLEANING.
Location: Dining room
|
07/31/2014 | Non-Illness Complaint Recheck |
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: CORNER THAT IS ATTATCHED TO COUNTER TOP HAS BEEN REPAIRED BUT THERE IS A TILE MISSING AT THE BOTTOM. ALL VISIBLE PIECES OF EQUIPMENT NEED TO BE REPLACED WHEN COMPLETING REPAIRS. PLEASE REPLACE TILE.
Location: Service counter
- 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: COUNTER TOP SOILED WHERE SODA AND UTENSILS ARE STORED.7/24/14 THE COUNTER TOP HAS BEEN CLEANED BUT THE DINING ROOM AREA NEEDS ATTENTION. I UNDERSTAND THAT THIS MAY BE A BUSY STORE BUT I AM HERE DURING A DOWN TIME AND THERE ARE DIFFERENT AREAS WHERE THERE IS KETCHUP ON THE FLOOR AND TABLES NEED CLEANING. PLEASE IMPROVE ROUTINE CLEANING.
Location: Dining room
|
07/24/2014 | Non-Illness Complaint Recheck |
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: CORNER THAT IS ATTATCHED TO COUNTER TOP HAS BEEN REPAIRED BUT THERE IS A TILE MISSING AT THE BOTTOM. ALL VISIBLE PIECES OF EQUIPMENT NEED TO BE REPLACED WHEN COMPLETING REPAIRS. PLEASE REPLACE TILE.
Location: Service counter
- 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: COUNTER TOP SOILED WHERE SODA AND UTENSILS ARE STORED.
Location: Dining room
|
07/22/2014 | Non-Illness Complaint |
- 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: No thermometers provided in the back prep top cooler, the service counter reach in cooler, or the walk in cooler. Provide thermometers for all coolers holding potentially hazardous foods.
Location: Kitchen (back)
Equipment: Prep Top Cooler
- 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: No thermometers provided in the back prep top cooler, the service counter reach in cooler, or the walk in cooler. Provide thermometers for all coolers holding potentially hazardous foods.
Location: Service counter
Equipment: Reach in cooler
- 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: No thermometers provided in the back prep top cooler, the service counter reach in cooler, or the walk in cooler. Provide thermometers for all coolers holding potentially hazardous foods.
Location: Walk-in cooler
Equipment: Walk in cooler
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels provided at the front or the back kitchen hand sinks.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels provided at the front or the back kitchen hand sinks.
Location: Kitchen (front)
Equipment: Hand sink
|
03/10/2014 | Routine |
- 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: Raw shell eggs stored over cooked eggs in the prep top cooler on the cook line. Store raw shell eggs below all cooked and ready to eat foods.
Location: Cook line
Equipment: Prep Top Cooler
- Waste handling units/capacity
Areas for refuse, recyclables and returnables are of insufficient capacity or availability.
Correction: Provide sufficient numbers or capacity of trash receptacles in all areas.
Comments: Dumpsters observed overflowing with trash and refuse. Either increase the capacity of of the dumpsters or reduce the amount of waste generated to prevent dumpster overflow.
Location: Dumpster area
- 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: No thermometer provided in the reach in cooler on the sales floor.
Location: Service counter
Equipment: Reach in cooler
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels provided at the back hand sink.
Location: Kitchen (back)
Equipment: Hand sink
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Ice scoop stored in beverage ice with the handle down. Store ice scoop in the ice with the handle up or in the rack on the wall next to the ice machine.
Location: Kitchen (back)
Equipment: Ice machine
|
09/18/2013 | Routine |
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
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: BLACK BUILD-UP OBSERVED IN THE NOZZLES OF THE SODA MACHINE IN THE DINING AREA. CLEAN AND SANITIZE -- CORRECTED ON SITE.
Location: Dining room
Equipment: Soda machine
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04/18/2013 | Non-Illness Complaint |
- 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: THERE IS A BOTTLE OF ALL-PURPOSE CLEANER STORED ON A CART WITH FOOD PRODUCT AT THE DRIVE-THRU. PLEASE STORE CLEANER WITH THE REST OF YOUR CHEMICALS.THE SAME BOTTLE WAS ON THE SAME CART AS THE ROUTINE INSPECTION. PLEASE CONTINUE TO EDUCATE YOUR EMPLOYEES TO RETURN THE BOTTLE TO THE CHEMICAL CLOSET WHEN THEY ARE FINISHED WITH IT.
Location: Service counter
- 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 WAS OBSERVED LEAVING THE RESTROOM AND GOING DIRECTLY TO THE KITCHEN AND PUTTING ON GLOVES TO PREP FOOD WITHOUT WASHING HER HANDS. PLEASE EDUCATE ALL EMPLOYEES THAT THEY NEED TO WASH THEIR HANDS IN THE KITCHEN HAND SINK BEFORE PUTTING ON GLOVES AND PREPPING FOOD.I EXPLAINED TO THE MANAGER TO KEEP REMINDING AND EDUCATING THE EMPLOYEES THE IMPORTANCE OF WASHING THEIR HANDS IN THE HAND SINKS IN THE KITCHEN. SHE STATED THEY HAD A STAFF MEETING AND WENT OVER IT WITH ALL THE EMPLOYEES.
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: THERE IS A LID OPEN ON THE DUMPSTER. PLEASE INFORM EMPLOYEES TO MAKE SURE THE DUMPSTER LIDS ARE CLOSED AT ALL TIMES.
Location: Dumpster area
- Food storage (corrected)
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: THERE IS FOOD PRODUCT STORED ON THE FLOOR IN THE FOLLOWING AREAS:(1) WALK-IN FREEZER - BOXES OF HASHBROWNS AND CHICKEN NUGGETS(2) WALK-IN COOLER - BUCKET OF PICKLESPLEASE STORE ALL FOOD PRODUCT 6 INCHES ABOVE THE FLOOR.AGAIN CONTINUE TO REMIND EMPLOYEES TO STORE ALL FOOD 6 INCHES ABOVE THE FLOOR, ON THE SHELVING YOU ALREADY HAVE IN PLACE.
Location: Walk-in freezer
Equipment: Walk in freezer
- Food storage (corrected on site)
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: THERE IS FOOD PRODUCT STORED ON THE FLOOR IN THE FOLLOWING AREAS:(1) WALK-IN FREEZER - BOXES OF HASHBROWNS AND CHICKEN NUGGETS(2) WALK-IN COOLER - BUCKET OF PICKLESPLEASE STORE ALL FOOD PRODUCT 6 INCHES ABOVE THE FLOOR.AGAIN CONTINUE TO REMIND EMPLOYEES TO STORE ALL FOOD 6 INCHES ABOVE THE FLOOR, ON THE SHELVING YOU ALREADY HAVE IN PLACE.
Location: Walk-in cooler
Equipment: Walk in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IN THE CABINET UNDER THE SODA MACHINE FOR CUSTOMER USA, THERE IS A SPILL OF KETCHUP. PLEASE CLEAN SO PESTS ARE NOT ATTRACTED.
Location: Sales floor
- Single Service Storage (corrected)
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: THERE ARE SINGLE SERVICE ITEMS STORED ON THE FLOOR IN THE FOLLOWING AREAS:(1) CUPS UNDER THE SERVICE COUNTER(2) TRAY LINERS AT THE DRIVE-THRU BY THE BACK DOORPLEASE STORE ALL SINGLE SERVICE ITEMS 6 INCHES ABOVE THE FLOOR.
Location: Service counter
- Single Service Storage (corrected)
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: THERE ARE SINGLE SERVICE ITEMS STORED ON THE FLOOR IN THE FOLLOWING AREAS:(1) CUPS UNDER THE SERVICE COUNTER(2) TRAY LINERS AT THE DRIVE-THRU BY THE BACK DOORPLEASE STORE ALL SINGLE SERVICE ITEMS 6 INCHES ABOVE THE FLOOR.
Location: Kitchen (back)
|
03/22/2013 | Recheck |
- 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: THERE IS A BOTTLE OF ALL-PURPOSE CLEANER STORED ON A CART WITH FOOD PRODUCT AT THE DRIVE-THRU. PLEASE STORE CLEANER WITH THE REST OF YOUR CHEMICALS.
Location: Service counter
- No hand washing (when) (corrected on site)
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 WAS OBSERVED LEAVING THE RESTROOM AND GOING DIRECTLY TO THE KITCHEN AND PUTTING ON GLOVES TO PREP FOOD WITHOUT WASHING HER HANDS. PLEASE EDUCATE ALL EMPLOYEES THAT THEY NEED TO WASH THEIR HANDS IN THE KITCHEN HAND SINK BEFORE PUTTING ON GLOVES AND PREPPING FOOD.
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: THERE IS A LID OPEN ON THE DUMPSTER. PLEASE INFORM EMPLOYEES TO MAKE SURE THE DUMPSTER LIDS ARE CLOSED AT ALL TIMES.
Location: Dumpster area
- 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: THERE IS FOOD PRODUCT STORED ON THE FLOOR IN THE FOLLOWING AREAS:(1) WALK-IN FREEZER - BOXES OF HASHBROWNS AND CHICKEN NUGGETS(2) WALK-IN COOLER - BUCKET OF PICKLESPLEASE STORE ALL FOOD PRODUCT 6 INCHES ABOVE THE FLOOR.
Location: Walk-in freezer
Equipment: Walk in freezer
- 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: THERE IS FOOD PRODUCT STORED ON THE FLOOR IN THE FOLLOWING AREAS:(1) WALK-IN FREEZER - BOXES OF HASHBROWNS AND CHICKEN NUGGETS(2) WALK-IN COOLER - BUCKET OF PICKLESPLEASE STORE ALL FOOD PRODUCT 6 INCHES ABOVE THE FLOOR.
Location: Walk-in cooler
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IN THE CABINET UNDER THE SODA MACHINE FOR CUSTOMER USA, THERE IS A SPILL OF KETCHUP. PLEASE CLEAN SO PESTS ARE NOT ATTRACTED.
Location: Sales floor
- Single Service Storage
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: THERE ARE SINGLE SERVICE ITEMS STORED ON THE FLOOR IN THE FOLLOWING AREAS:(1) CUPS UNDER THE SERVICE COUNTER(2) TRAY LINERS AT THE DRIVE-THRU BY THE BACK DOORPLEASE STORE ALL SINGLE SERVICE ITEMS 6 INCHES ABOVE THE FLOOR.
Location: Service counter
- Single Service Storage
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: THERE ARE SINGLE SERVICE ITEMS STORED ON THE FLOOR IN THE FOLLOWING AREAS:(1) CUPS UNDER THE SERVICE COUNTER(2) TRAY LINERS AT THE DRIVE-THRU BY THE BACK DOORPLEASE STORE ALL SINGLE SERVICE ITEMS 6 INCHES ABOVE THE FLOOR.
Location: Kitchen (back)
|
03/15/2013 | Routine |
- No hand washing (when) (corrected on site)
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: EMPLOYEE OBSERVED ENTERING THE KITCHEN AREA FROM THE LOBBY AND PROCEEDED TO PREPARE/HANDLE FOOD PRODUCTS WITHOUT FIRST WASHING HIS HANDS. FOOD HANDLERS MUST PROPERLY WASH THEIR HANDS PRIOR TO ENGAGING IN FOOD PREPARATION AND WHEN HANDS HAVE BECOME CONTAMINATED.
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01/11/2013 | Non-Illness Complaint |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: CO2 TANKS OBSERVED IN THE BACK DRY STORAGE AREA NOT RESTRAINED.
- Toxic material(s) separation (corrected)
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: (1) SEVERAL CHEMICAL SPRAY BOTTLES OBSERVED ON THE ROLLING WIRE RACKS HOLDING CONDIMENTS AND ICED COFFEE SYRUPS AT THE FRONT DRIVE-THRU AREA. STORE ALL CHEMICALS BELOW AND AWAY FROM FOOD AND FOOD CONTACT SURFACES TO PREVENT CONTAMINATION.(2) SEVERAL PACKAGES OF SINGLE-USE GLOVES OBSERVED STORED UNDER CHEMICALS IN THE BACK CHEMICAL CLOSET. STORE ALL CHEMICALS BELOW FOOD AND FOOD CONTACT SURFACES TO PREVENT CONTAMINATION.
Location: Service counter
- Toxic material(s) separation (corrected)
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: (1) SEVERAL CHEMICAL SPRAY BOTTLES OBSERVED ON THE ROLLING WIRE RACKS HOLDING CONDIMENTS AND ICED COFFEE SYRUPS AT THE FRONT DRIVE-THRU AREA. STORE ALL CHEMICALS BELOW AND AWAY FROM FOOD AND FOOD CONTACT SURFACES TO PREVENT CONTAMINATION.(2) SEVERAL PACKAGES OF SINGLE-USE GLOVES OBSERVED STORED UNDER CHEMICALS IN THE BACK CHEMICAL CLOSET. STORE ALL CHEMICALS BELOW FOOD AND FOOD CONTACT SURFACES TO PREVENT CONTAMINATION.
Location: Three bay area
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FRUIT FLIES (MORE THAN 10) OBSERVED IN THE CABINETS UNDER THE SODA MACHINES IN THE DINING AREA. THOROUGHLY CLEAN INSIDE THE CABINETS TO PREVENT HARBORAGE CONDITIONS.
Location: Dining room
- 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: (1) SEVERAL EMPLOYEE DRINKS AND EMPLOYEE FOOD (CAKE) OBSERVED ON THE PREP COUNTER ABOVE THE MICROWAVES ON THE COOK LINE. EATING AND DRINKING MUST BE DONE IN A DESIGNATED BREAK AREA AWAY FROM FOOD AND FOOD CONTACT SURFACES. (2) EMPLOYEE DRINK OBSERVED STORED ON TOP OF THE HAMBURGER FREEZER UNIT ON THE COOK LINE. STORE EMPLOYEE DRINKS BELOW AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.(3) EMPLOYEE DRINK OBSERVED ON THE PREP COUNTER ABOVE THE REACH-IN COOLER NEXT TO THE FRYERS ON THE COOK LINE. STORE EMPLOYEE DRINKS BELOW AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Cook line
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: PREPARED SALADS (5) OBSERVED IN THE DELFIELD 4-DOOR COOLER IN THE BACK PREP AREA WITH NO DATES.
Location: Prep area
Equipment: Delfield cooler
- Improper hand washing (corrected)
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: MANAGER OBSERVED RINSING HANDS IN THE THREE-COMPARTMENT SINK THEN WIPING HER HANDS ON HER PANTS PRIOR TO PACKING FOOD AT THE FRONT COUNTER AREA.
Location: Three bay 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: QUAT SANITIZER CONCENTRATION IN BUCKETS (2) IN THE BACK PREP AREA MEASURED 0 PPM DUE TO NEEDING TO BE REFRESHED. MAINTAIN QUAT SANITIZER CONCENTRATION AT 200 PPM.
Location: Prep area
- Non sewage liquid drainage (corrected)
Nonsewage liquids drained in an unapproved manner.
Correction: Condensate drainage and other nonsewage liquids and rainwater shall be drained from the point of discharge to disposal.
Comments: DRAIN LINE UNDER THE LEFT-MOST SODA MACHINE IN THE DINING ROOM OBSERVED DISCONNECTED AND A CATCH CONTAINER WAS IN PLACE. REPAIR DRAIN LINE TO PROPER WORKING ORDER.
- Storage of Personal Items (corrected)
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.
Comments: (1) PERSONAL CELL PHONE OBSERVED AT THE REGISTER BY THE DRIVE-THRU AREA. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD CONTACT SURFACES.(2) PERSONAL FOOD (BLUEBERRIES) OBSERVED STORED ON THE TOP SHELF IN THE WALK-IN COOLER. PERSONAL FOOD AND DRINK MUST BE STORED SEPARATE AND BELOW FOOD FOR SALE TO THE PUBLIC.
Location: Service counter
- Storage of Personal Items (corrected)
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.
Comments: (1) PERSONAL CELL PHONE OBSERVED AT THE REGISTER BY THE DRIVE-THRU AREA. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD CONTACT SURFACES.(2) PERSONAL FOOD (BLUEBERRIES) OBSERVED STORED ON THE TOP SHELF IN THE WALK-IN COOLER. PERSONAL FOOD AND DRINK MUST BE STORED SEPARATE AND BELOW FOOD FOR SALE TO THE PUBLIC.
Location: Walk-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: SINGLE-USE SPOONS FOR THE ICED COFFEES OBSERVED STORED WITH THE HANDLES POINTING DOWN IN A CONTAINER NEAR THE DRIVE-THRU. STORE UTENSILS WITH THE HANDLES POINTING UP TO PREVENT CONTAMINATION OF THE FOOD CONTACT END.
Location: Service counter
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET WIPING CLOTHS (2) OBSERVED ON THE COUNTERS AT THE FRONT SERVICE LINE AND DRIVE-THRU.
Location: Service counter
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HOT WATER AT THE HAND SINK IN THE BACK PREP AREA NEAR THE OFFICE MEASURED 79 DEGREES F AFTER RUNNING FOR MORE THAN 60 SECONDS. REPAIR TO PROVIDE HOT WATER AT A MINIMUM TEMPERATURE OF 100 DEGREES F.
Location: Prep area
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: GASKET FOR REACH-IN COOLER DOOR AT THE DRIVE-THRU OBSERVED TORN AND HANGING. REPAIR/REPLACE GASKET. NOTE: WRONG SIZE GASKET ORDERED AND ON PREMISES. MANAGER STATES NEW GASKET HAS BEEN ORDERED.
Location: Service counter
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SODA SYRUP SPILLS OBSERVED IN THE CABINETS UNDER THE SODA MACHINES IN THE DINING ROOM. THOROUGHLY CLEAN AND SANITIZE TO PREVENT PEST ATTRACTION.
Location: Dining room
- 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: MOLD BUILD-UP OBSERVED INSIDE THE CHUTE OF THE ICE MACHINE IN THE BACK ROOM.
Location: Service counter
Equipment: Soda machine
- 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: MOLD BUILD-UP OBSERVED INSIDE THE CHUTE OF THE ICE MACHINE IN THE BACK ROOM.
Location: Dining room
Equipment: Soda machine
- 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: MOLD BUILD-UP OBSERVED INSIDE THE CHUTE OF THE ICE MACHINE IN THE BACK ROOM.
Location: Three bay area
Equipment: Ice machine
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: MANAGER OBSERVED RINSING HANDS AT THE THREE-COMPARTMENT SINK. HANDS ARE TO BE WASHED AT DESIGNATED HAND SINKS ONLY.
Location: Three bay area
|
07/25/2012 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: CO2 TANKS OBSERVED IN THE BACK DRY STORAGE AREA NOT RESTRAINED.
- Toxic material(s) separation
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: (1) SEVERAL CHEMICAL SPRAY BOTTLES OBSERVED ON THE ROLLING WIRE RACKS HOLDING CONDIMENTS AND ICED COFFEE SYRUPS AT THE FRONT DRIVE-THRU AREA. STORE ALL CHEMICALS BELOW AND AWAY FROM FOOD AND FOOD CONTACT SURFACES TO PREVENT CONTAMINATION.(2) SEVERAL PACKAGES OF SINGLE-USE GLOVES OBSERVED STORED UNDER CHEMICALS IN THE BACK CHEMICAL CLOSET. STORE ALL CHEMICALS BELOW FOOD AND FOOD CONTACT SURFACES TO PREVENT CONTAMINATION.
Location: Service counter
- Toxic material(s) separation
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: (1) SEVERAL CHEMICAL SPRAY BOTTLES OBSERVED ON THE ROLLING WIRE RACKS HOLDING CONDIMENTS AND ICED COFFEE SYRUPS AT THE FRONT DRIVE-THRU AREA. STORE ALL CHEMICALS BELOW AND AWAY FROM FOOD AND FOOD CONTACT SURFACES TO PREVENT CONTAMINATION.(2) SEVERAL PACKAGES OF SINGLE-USE GLOVES OBSERVED STORED UNDER CHEMICALS IN THE BACK CHEMICAL CLOSET. STORE ALL CHEMICALS BELOW FOOD AND FOOD CONTACT SURFACES TO PREVENT CONTAMINATION.
Location: Three bay area
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FRUIT FLIES (MORE THAN 10) OBSERVED IN THE CABINETS UNDER THE SODA MACHINES IN THE DINING AREA. THOROUGHLY CLEAN INSIDE THE CABINETS TO PREVENT HARBORAGE CONDITIONS.
Location: Dining room
- 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: (1) SEVERAL EMPLOYEE DRINKS AND EMPLOYEE FOOD (CAKE) OBSERVED ON THE PREP COUNTER ABOVE THE MICROWAVES ON THE COOK LINE. EATING AND DRINKING MUST BE DONE IN A DESIGNATED BREAK AREA AWAY FROM FOOD AND FOOD CONTACT SURFACES. (2) EMPLOYEE DRINK OBSERVED STORED ON TOP OF THE HAMBURGER FREEZER UNIT ON THE COOK LINE. STORE EMPLOYEE DRINKS BELOW AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.(3) EMPLOYEE DRINK OBSERVED ON THE PREP COUNTER ABOVE THE REACH-IN COOLER NEXT TO THE FRYERS ON THE COOK LINE. STORE EMPLOYEE DRINKS BELOW AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Cook line
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: PREPARED SALADS (5) OBSERVED IN THE DELFIELD 4-DOOR COOLER IN THE BACK PREP AREA WITH NO DATES.
Location: Prep area
Equipment: Delfield cooler
- Improper hand washing
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: MANAGER OBSERVED RINSING HANDS IN THE THREE-COMPARTMENT SINK THEN WIPING HER HANDS ON HER PANTS PRIOR TO PACKING FOOD AT THE FRONT COUNTER AREA.
Location: Three bay area
- 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: QUAT SANITIZER CONCENTRATION IN BUCKETS (2) IN THE BACK PREP AREA MEASURED 0 PPM DUE TO NEEDING TO BE REFRESHED. MAINTAIN QUAT SANITIZER CONCENTRATION AT 200 PPM.
Location: Prep area
- Non sewage liquid drainage
Nonsewage liquids drained in an unapproved manner.
Correction: Condensate drainage and other nonsewage liquids and rainwater shall be drained from the point of discharge to disposal.
Comments: DRAIN LINE UNDER THE LEFT-MOST SODA MACHINE IN THE DINING ROOM OBSERVED DISCONNECTED AND A CATCH CONTAINER WAS IN PLACE. REPAIR DRAIN LINE TO PROPER WORKING ORDER.
- Storage of Personal Items
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.
Comments: (1) PERSONAL CELL PHONE OBSERVED AT THE REGISTER BY THE DRIVE-THRU AREA. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD CONTACT SURFACES.(2) PERSONAL FOOD (BLUEBERRIES) OBSERVED STORED ON THE TOP SHELF IN THE WALK-IN COOLER. PERSONAL FOOD AND DRINK MUST BE STORED SEPARATE AND BELOW FOOD FOR SALE TO THE PUBLIC.
Location: Service counter
- Storage of Personal Items
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.
Comments: (1) PERSONAL CELL PHONE OBSERVED AT THE REGISTER BY THE DRIVE-THRU AREA. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD CONTACT SURFACES.(2) PERSONAL FOOD (BLUEBERRIES) OBSERVED STORED ON THE TOP SHELF IN THE WALK-IN COOLER. PERSONAL FOOD AND DRINK MUST BE STORED SEPARATE AND BELOW FOOD FOR SALE TO THE PUBLIC.
Location: Walk-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: SINGLE-USE SPOONS FOR THE ICED COFFEES OBSERVED STORED WITH THE HANDLES POINTING DOWN IN A CONTAINER NEAR THE DRIVE-THRU. STORE UTENSILS WITH THE HANDLES POINTING UP TO PREVENT CONTAMINATION OF THE FOOD CONTACT END.
Location: Service counter
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET WIPING CLOTHS (2) OBSERVED ON THE COUNTERS AT THE FRONT SERVICE LINE AND DRIVE-THRU.
Location: Service counter
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HOT WATER AT THE HAND SINK IN THE BACK PREP AREA NEAR THE OFFICE MEASURED 82 DEGREES F AFTER RUNNING FOR MORE THAN 60 SECONDS. REPAIR TO PROVIDE HOT WATER AT A MINIMUM TEMPERATURE OF 100 DEGREES F.
Location: Prep area
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: GASKET FOR REACH-IN COOLER DOOR AT THE DRIVE-THRU OBSERVED TORN AND HANGING. REPAIR/REPLACE GASKET.
Location: Service counter
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SODA SYRUP SPILLS OBSERVED IN THE CABINETS UNDER THE SODA MACHINES IN THE DINING ROOM. THOROUGHLY CLEAN AND SANITIZE TO PREVENT PEST ATTRACTION.
Location: Dining room
- 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: (1) MOLD BUILD-UP OBSERVED ON THE BACK SPLASH BEHIND THE NOZZLE OF THE SODA MACHINE AT THE DRIVE-THRU.(2) EXCESSIVE BUILD-UP OBSERVED ON THE NOZZLES OF THE SODA MACHINES IN THE DINING ROOM.(3) MOLD BUILD-UP OBSERVED IN AND AROUND THE INTERIOR CHUTE OF THE ICE MACHINE IN THE BACK ROOM.
Location: Service counter
Equipment: Soda machine
- 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: (1) MOLD BUILD-UP OBSERVED ON THE BACK SPLASH BEHIND THE NOZZLE OF THE SODA MACHINE AT THE DRIVE-THRU.(2) EXCESSIVE BUILD-UP OBSERVED ON THE NOZZLES OF THE SODA MACHINES IN THE DINING ROOM.(3) MOLD BUILD-UP OBSERVED IN AND AROUND THE INTERIOR CHUTE OF THE ICE MACHINE IN THE BACK ROOM.
Location: Dining room
Equipment: Soda machine
- 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: (1) MOLD BUILD-UP OBSERVED ON THE BACK SPLASH BEHIND THE NOZZLE OF THE SODA MACHINE AT THE DRIVE-THRU.(2) EXCESSIVE BUILD-UP OBSERVED ON THE NOZZLES OF THE SODA MACHINES IN THE DINING ROOM.(3) MOLD BUILD-UP OBSERVED IN AND AROUND THE INTERIOR CHUTE OF THE ICE MACHINE IN THE BACK ROOM.
Location: Three bay area
Equipment: Ice machine
- Hand washing (where)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: MANAGER OBSERVED RINSING HANDS AT THE THREE-COMPARTMENT SINK. HANDS ARE TO BE WASHED AT DESIGNATED HAND SINKS ONLY.
Location: Three bay area
|
07/18/2012 | Routine |
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: Any and all employees/managers working with food must wear a hair restraint.
- Eating utensils presentation (corrected)
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: McFlurry spoons must be stored handle up so that the eating end of the spoon is not touched/contaminated.
- Storage of Personal Items (corrected)
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.
Comments: Coats/jackets/sweatshirts must be stored away from food and food related articles. There is plenty of space for personal items in the employee break room. Same goes for employee drinks. A can and a bottle of employee beverage were stored in two separate coolers, one in front and one in the back cooler with tea. Employee drinks must be kept away from food. They may be kept in the employee break room or in a designated cooler meant for only employee use.
Location: Dry storage
- Storage of Personal Items (corrected)
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.
Comments: Coats/jackets/sweatshirts must be stored away from food and food related articles. There is plenty of space for personal items in the employee break room. Same goes for employee drinks. A can and a bottle of employee beverage were stored in two separate coolers, one in front and one in the back cooler with tea. Employee drinks must be kept away from food. They may be kept in the employee break room or in a designated cooler meant for only employee use.
Location: Kitchen (front)
- Storage of Personal Items (corrected)
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.
Comments: Coats/jackets/sweatshirts must be stored away from food and food related articles. There is plenty of space for personal items in the employee break room. Same goes for employee drinks. A can and a bottle of employee beverage were stored in two separate coolers, one in front and one in the back cooler with tea. Employee drinks must be kept away from food. They may be kept in the employee break room or in a designated cooler meant for only employee use.
Location: Kitchen (back)
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Dining room
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen (front)
- 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: The outer, digital thermometers are not showing the temperature. Provide thermometers inside of the walk-in cooler and walk-in freezer to ensure that they are holding at the proper temperature.
Location: Walk-in cooler
- 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: The outer, digital thermometers are not showing the temperature. Provide thermometers inside of the walk-in cooler and walk-in freezer to ensure that they are holding at the proper temperature.
Location: Walk-in freezer
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (front)
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: The floor is consistantly covered in water in front of the soda machines at the service counter. Please have this repaired immediately.
Location: Service counter
|
01/04/2012 | Recheck |
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: Any and all employees/managers working with food must wear a hair restraint.
- Eating utensils presentation
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: McFlurry spoons must be stored handle up so that the eating end of the spoon is not touched/contaminated.
- Storage of Personal Items
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.
Comments: Coats/jackets/sweatshirts must be stored away from food and food related articles. There is plenty of space for personal items in the employee break room. Same goes for employee drinks. A can and a bottle of employee beverage were stored in two separate coolers, one in front and one in the back cooler with tea. Employee drinks must be kept away from food. They may be kept in the employee break room or in a designated cooler meant for only employee use.
Location: Dry storage
- Storage of Personal Items
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.
Comments: Coats/jackets/sweatshirts must be stored away from food and food related articles. There is plenty of space for personal items in the employee break room. Same goes for employee drinks. A can and a bottle of employee beverage were stored in two separate coolers, one in front and one in the back cooler with tea. Employee drinks must be kept away from food. They may be kept in the employee break room or in a designated cooler meant for only employee use.
Location: Kitchen (front)
- Storage of Personal Items
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.
Comments: Coats/jackets/sweatshirts must be stored away from food and food related articles. There is plenty of space for personal items in the employee break room. Same goes for employee drinks. A can and a bottle of employee beverage were stored in two separate coolers, one in front and one in the back cooler with tea. Employee drinks must be kept away from food. They may be kept in the employee break room or in a designated cooler meant for only employee use.
Location: Kitchen (back)
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Dining room
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen (front)
- 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: The outer, digital thermometers are not showing the temperature. Provide thermometers inside of the walk-in cooler and walk-in freezer to ensure that they are holding at the proper temperature.
Location: Walk-in cooler
- 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: The outer, digital thermometers are not showing the temperature. Provide thermometers inside of the walk-in cooler and walk-in freezer to ensure that they are holding at the proper temperature.
Location: Walk-in freezer
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (front)
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: The floor is consistantly covered in water in front of the soda machines at the service counter. Please have this repaired immediately.
Location: Service counter
|
12/28/2011 | Routine |
Restaurant representatives - add corrected or new information about MCDONALD'S, 1020 BROAD RIPPLE AVE, Indianapolis, IN »