- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Dish machine soiled inside and out. Clean.
Location: Kitchen (back)
Equipment: Dishmachine
- 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. White kick plate inside of ice machine by drive through window soiled. Clean. ( remove ice before cleaning )
Location: Kitchen
Equipment: Ice machine
|
09/10/2014 | Routine |
| No violation noted during this evaluation. | 02/25/2014 | Routine |
| No violation noted during this evaluation. | 02/25/2014 | Non-Illness Complaint |
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sititng out in kitchen area. Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. Thermometer missing inside of one door reach in cooler on cooks line. Provide.
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Walk in cooler door not sealing, ice building up on floor below door and on ceiling of walk in freezer. Repair door to a sound condition. 2. Cooling unit leaking waster inside of walk in freezer. Repair unit and remove built up ice.
Location: Walk-in freezer
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. Ice scoop on top of ice machine. Store scoop in approved manner. Do not store on top of ice machine.
Location: Kitchen
Equipment: Ice machine
|
08/21/2013 | Routine |
- 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: 1. large C02 tank not restrained. Restrain. Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Ice scoop stored on top of ice machine. Store scoop in approved manner.
Location: Kitchen
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. Thermometer broken inside of small reach in cooler for salads. Provide a working thermometer.
Location: Kitchen
Equipment: Reach in cooler
|
02/19/2013 | Routine |
| No violation noted during this evaluation. | 08/01/2012 | Routine |
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: There is no sanitizer dispensing from the dish machine. Do not use until the machine dispenses 50 ppm chlorine.
Location: Kitchen
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: There are open drinks present. Provide cups with lids & straws.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The wire baskets for the hot holding units are soiled (by the back door).
Location: Kitchen
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: There is no sanitizer in the front counter bucket. Provide at 50 to ppm chlorine or 200 ppm Quat.
Location: Kitchen (front)
|
01/26/2012 | Recheck |
| No violation noted during this evaluation. | 01/25/2012 | Recheck |
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: There is no sanitizer dispensing from the dish machine. Do not use until the machine dispenses 50 ppm chlorine.
Location: Kitchen
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: There are open drinks present. Provide cups with lids & straws.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The wire baskets for the hot holding units are soiled (by the back door).
Location: Kitchen
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: There is no sanitizer in the front counter bucket. Provide at 50 to ppm chlorine or 200 ppm Quat.
Location: Kitchen (front)
|
01/18/2012 | Routine |
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