- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. REACH IN COOLER IN KITCHEN READING AT 49 DEGREES F. POTATOE SALAD INSIDE MEASURED AT 44 DEGREES F.2. PREP TOP COOLER #1 SHREDDED CHEESE HOLDING AT 44 DEGREES F, TURKEY AT 49 DEGREES F.3. PREP TOP COOLER #2 BOILED EGGS HOLDING AT 46 DEGREES F, SHREDDED CHEESE AT 46 DEGREES F.4. PREP TOP PIZZA COOLER HOLDING PEPPERONI AT 45 DEGREES F, RAW SAUSAGE AT 46 DEGREES F.REPAIR/SERVICE ALL COOLERS TO HOLD FOODS AT 41 DEGREES OR BELOW.
Location: Kitchen
Equipment: Reach in cooler
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. REACH IN COOLER IN KITCHEN READING AT 49 DEGREES F. POTATOE SALAD INSIDE MEASURED AT 44 DEGREES F.2. PREP TOP COOLER #1 SHREDDED CHEESE HOLDING AT 44 DEGREES F, TURKEY AT 49 DEGREES F.3. PREP TOP COOLER #2 BOILED EGGS HOLDING AT 46 DEGREES F, SHREDDED CHEESE AT 46 DEGREES F.4. PREP TOP PIZZA COOLER HOLDING PEPPERONI AT 45 DEGREES F, RAW SAUSAGE AT 46 DEGREES F.REPAIR/SERVICE ALL COOLERS TO HOLD FOODS AT 41 DEGREES OR BELOW.
Location: Kitchen
Equipment: Prep Top Cooler
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. REACH IN COOLER IN KITCHEN READING AT 49 DEGREES F. POTATOE SALAD INSIDE MEASURED AT 44 DEGREES F.2. PREP TOP COOLER #1 SHREDDED CHEESE HOLDING AT 44 DEGREES F, TURKEY AT 49 DEGREES F.3. PREP TOP COOLER #2 BOILED EGGS HOLDING AT 46 DEGREES F, SHREDDED CHEESE AT 46 DEGREES F.4. PREP TOP PIZZA COOLER HOLDING PEPPERONI AT 45 DEGREES F, RAW SAUSAGE AT 46 DEGREES F.REPAIR/SERVICE ALL COOLERS TO HOLD FOODS AT 41 DEGREES OR BELOW.
Location: Kitchen
Equipment: Prep Top Cooler
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. REACH IN COOLER IN KITCHEN READING AT 49 DEGREES F. POTATOE SALAD INSIDE MEASURED AT 44 DEGREES F.2. PREP TOP COOLER #1 SHREDDED CHEESE HOLDING AT 44 DEGREES F, TURKEY AT 49 DEGREES F.3. PREP TOP COOLER #2 BOILED EGGS HOLDING AT 46 DEGREES F, SHREDDED CHEESE AT 46 DEGREES F.4. PREP TOP PIZZA COOLER HOLDING PEPPERONI AT 45 DEGREES F, RAW SAUSAGE AT 46 DEGREES F.REPAIR/SERVICE ALL COOLERS TO HOLD FOODS AT 41 DEGREES OR BELOW.
Location: Kitchen
Equipment: Prep Top Cooler
- 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: OPEN PACK OF CIGARETTES ON TOP OF DISH MACHINE. PLEASE KEEP ALL PERSONAL ITEMS AWAY FROM CLEAN EQUIPMENT AND FOOD PREP AREAS.
Location: Dish machine area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. MEAT SLICER AND TWO VEGETABLE SLICERS SOILED IN KITCHEN. CLEAN AND SANITIZE.2. SODA GUN IN BAR SOILED. CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Slicer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. MEAT SLICER AND TWO VEGETABLE SLICERS SOILED IN KITCHEN. CLEAN AND SANITIZE.2. SODA GUN IN BAR SOILED. CLEAN AND SANITIZE.
Location: Bar
Equipment: Soda gun & holster
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN PLACE SANITIZER BUCKET IN BAR AREA HAD TO HIGH OF A CONCENTRATION AT > 500PPM. UTILIZE TEST STRIPS TO ENSURE QUATENARY AMMONIA SANITIZER IS BETWEEN 200-400 PPM.BUCKET REFILLED AND CORRECTED ON SITE.
Location: Bar
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LID OPEN DURING INSPECTION. KEEP LID CLOSED TO PREVENT PEST ENTRY.
Location: Dumpster area
- 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: 1.WALLS AND FLOORS BENEATH DISH MACHINE ARE HEAVILY SOILED. PLEASE CLEAN.2. FLOOR BENEATH BAR IS HEAVILY SOILED AND WET. PLEASE CLEAN AND DRY.
Location: Dish machine area
- 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: 1.WALLS AND FLOORS BENEATH DISH MACHINE ARE HEAVILY SOILED. PLEASE CLEAN.2. FLOOR BENEATH BAR IS HEAVILY SOILED AND WET. PLEASE CLEAN AND DRY.
Location: Bar
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. NO THERMOMETER PROVIDED IN PREP TOP COOLER #1 2. NO THERMOMETER PROVIDED IN PIZZA PREP TOP COOLER.PROVIDE THERMOMETERS FOR ALL COOLERS.
Location: Kitchen
Equipment: Prep Top 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 PREP TOP COOLER #1 2. NO THERMOMETER PROVIDED IN PIZZA PREP TOP COOLER.PROVIDE THERMOMETERS FOR ALL COOLERS.
Location: Kitchen
Equipment: Prep Top Cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: ICE DISPENSING PLATFORM IN ICE BIN IS SOILED. CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Ice bin
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS AT HAND SINK IN KITCHEN. PROVIDE PAPER TOWELS AT ALL TIMES. CORRECTED ON SITE.
Location: Kitchen
Equipment: Hand sink
|
06/05/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. REACH IN COOLER IN KITCHEN READING AT 49 DEGREES F. POTATOE SALAD INSIDE MEASURED AT 44 DEGREES F.2. PREP TOP COOLER #1 SHREDDED CHEESE HOLDING AT 44 DEGREES F, TURKEY AT 49 DEGREES F.3. PREP TOP COOLER #2 BOILED EGGS HOLDING AT 46 DEGREES F, SHREDDED CHEESE AT 46 DEGREES F.4. PREP TOP PIZZA COOLER HOLDING PEPPERONI AT 45 DEGREES F, RAW SAUSAGE AT 46 DEGREES F.REPAIR/SERVICE ALL COOLERS TO HOLD FOODS AT 41 DEGREES OR BELOW.
Location: Kitchen
Equipment: Reach in cooler
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. REACH IN COOLER IN KITCHEN READING AT 49 DEGREES F. POTATOE SALAD INSIDE MEASURED AT 44 DEGREES F.2. PREP TOP COOLER #1 SHREDDED CHEESE HOLDING AT 44 DEGREES F, TURKEY AT 49 DEGREES F.3. PREP TOP COOLER #2 BOILED EGGS HOLDING AT 46 DEGREES F, SHREDDED CHEESE AT 46 DEGREES F.4. PREP TOP PIZZA COOLER HOLDING PEPPERONI AT 45 DEGREES F, RAW SAUSAGE AT 46 DEGREES F.REPAIR/SERVICE ALL COOLERS TO HOLD FOODS AT 41 DEGREES OR BELOW.
Location: Kitchen
Equipment: Prep Top Cooler
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. REACH IN COOLER IN KITCHEN READING AT 49 DEGREES F. POTATOE SALAD INSIDE MEASURED AT 44 DEGREES F.2. PREP TOP COOLER #1 SHREDDED CHEESE HOLDING AT 44 DEGREES F, TURKEY AT 49 DEGREES F.3. PREP TOP COOLER #2 BOILED EGGS HOLDING AT 46 DEGREES F, SHREDDED CHEESE AT 46 DEGREES F.4. PREP TOP PIZZA COOLER HOLDING PEPPERONI AT 45 DEGREES F, RAW SAUSAGE AT 46 DEGREES F.REPAIR/SERVICE ALL COOLERS TO HOLD FOODS AT 41 DEGREES OR BELOW.
Location: Kitchen
Equipment: Prep Top Cooler
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. REACH IN COOLER IN KITCHEN READING AT 49 DEGREES F. POTATOE SALAD INSIDE MEASURED AT 44 DEGREES F.2. PREP TOP COOLER #1 SHREDDED CHEESE HOLDING AT 44 DEGREES F, TURKEY AT 49 DEGREES F.3. PREP TOP COOLER #2 BOILED EGGS HOLDING AT 46 DEGREES F, SHREDDED CHEESE AT 46 DEGREES F.4. PREP TOP PIZZA COOLER HOLDING PEPPERONI AT 45 DEGREES F, RAW SAUSAGE AT 46 DEGREES F.REPAIR/SERVICE ALL COOLERS TO HOLD FOODS AT 41 DEGREES OR BELOW.
Location: Kitchen
Equipment: Prep Top Cooler
- 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: OPEN PACK OF CIGARETTES ON TOP OF DISH MACHINE. PLEASE KEEP ALL PERSONAL ITEMS AWAY FROM CLEAN EQUIPMENT AND FOOD PREP AREAS.
Location: Dish machine area
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. MEAT SLICER AND TWO VEGETABLE SLICERS SOILED IN KITCHEN. CLEAN AND SANITIZE.2. SODA GUN IN BAR SOILED. CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Slicer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. MEAT SLICER AND TWO VEGETABLE SLICERS SOILED IN KITCHEN. CLEAN AND SANITIZE.2. SODA GUN IN BAR SOILED. CLEAN AND SANITIZE.
Location: Bar
Equipment: Soda gun & holster
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN PLACE SANITIZER BUCKET IN BAR AREA HAD TO HIGH OF A CONCENTRATION AT > 500PPM. UTILIZE TEST STRIPS TO ENSURE QUATENARY AMMONIA SANITIZER IS BETWEEN 200-400 PPM.BUCKET REFILLED AND CORRECTED ON SITE.
Location: Bar
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LID OPEN DURING INSPECTION. KEEP LID CLOSED TO PREVENT PEST ENTRY.
Location: Dumpster area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1.WALLS AND FLOORS BENEATH DISH MACHINE ARE HEAVILY SOILED. PLEASE CLEAN.2. FLOOR BENEATH BAR IS HEAVILY SOILED AND WET. PLEASE CLEAN AND DRY.
Location: Dish machine area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1.WALLS AND FLOORS BENEATH DISH MACHINE ARE HEAVILY SOILED. PLEASE CLEAN.2. FLOOR BENEATH BAR IS HEAVILY SOILED AND WET. PLEASE CLEAN AND DRY.
Location: Bar
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. NO THERMOMETER PROVIDED IN PREP TOP COOLER #1 2. NO THERMOMETER PROVIDED IN PIZZA PREP TOP COOLER.PROVIDE THERMOMETERS FOR ALL COOLERS.
Location: Kitchen
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: 1. NO THERMOMETER PROVIDED IN PREP TOP COOLER #1 2. NO THERMOMETER PROVIDED IN PIZZA PREP TOP COOLER.PROVIDE THERMOMETERS FOR ALL COOLERS.
Location: Kitchen
Equipment: Prep Top Cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: ICE DISPENSING PLATFORM IN ICE BIN IS SOILED. CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Ice bin
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS AT HAND SINK IN KITCHEN. PROVIDE PAPER TOWELS AT ALL TIMES. CORRECTED ON SITE.
Location: Kitchen
Equipment: Hand sink
|
05/29/2014 | Routine |
- CO2 tanks unrestrained (corrected on site)
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: Restrain all tanks
- 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 lying on food shelvesstore personal items elsewhere
Location: Dry storage
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak near mop sink causing a lot of water pooling repair
Location: Kitchen (back)
|
01/16/2014 | Routine |
- Eating, drinking, smoking (corrected on site)
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: Open drink on cook line shelfensure a lid and a straw
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: Fan covers and ceiling in walk in cooler dustyclean
Location: Walk-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: Clean can opener blade after each useClean inside freezer at end of cookline
Location: Prep area
Equipment: Can opener
- 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: Clean can opener blade after each useClean inside freezer at end of cookline
Location: Cook line
Equipment: reach in freezer
|
09/18/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Both prep top coolers running too warmrepair to hold at 41 or below
Location: Cook line
Equipment: Prep Top Cooler
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Both prep top coolers running too warmrepair to hold at 41 or below
Equipment: Prep Top Cooler
- 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: Open drinks along expo windowensure all employee drinks have lids and straws
Location: Expo line
- 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: Please put thermometer inside server salad coolerbuilt in thermometer reading 6 degrees above correct temperature
Location: Expo line
Equipment: Reach in cooler (2 door)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean walk in cooler door and gasket areabuild up developing
Location: Walk-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: Clean inside top of ice machine where build up is developing
Location: Dish machine area
Equipment: Ice machine
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Tongs stored in one cookline sanibucketknife stored in anotherdo not store utensils in saniwater at any time
Location: Cook line
|
06/04/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Both prep top coolers running too warmrepair to hold at 41 or below
Location: Cook line
Equipment: Prep Top Cooler
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Both prep top coolers running too warmrepair to hold at 41 or below
Equipment: Prep Top Cooler
- Eating, drinking, smoking (corrected on site)
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: Open drinks along expo windowensure all employee drinks have lids and straws
Location: Expo line
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Please put thermometer inside server salad coolerbuilt in thermometer reading 6 degrees above correct temperature
Location: Expo line
Equipment: Reach in cooler (2 door)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean walk in cooler door and gasket areabuild up developing
Location: Walk-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: Clean inside top of ice machine where build up is developing
Location: Dish machine area
Equipment: Ice machine
- 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: Tongs stored in one cookline sanibucketknife stored in anotherdo not store utensils in saniwater at any time
Location: Cook line
|
05/28/2013 | Routine |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Dial had been moved to warmer temperatureadjusted to hold at 41 or below
Location: Cook line
Equipment: Prep Top Cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: clean bottom of reach in freezer on the cook line
Location: Cook line
Equipment: reach 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: REPEAT VIOLATIONSouffle cup used in salsa, herb mayo, blue cheeseprovide scoop with handle for ready to eat foods
Location: Cook line
|
01/17/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Reach in cooler across from broil holding ay 48-52 degreesrepair to 41 or below
Location: Cook line
Equipment: Reach in cooler (2 door)
- 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: Open drink on cook line on french fry cooler aswell as in the bottom of the reach in coolerNever store open drinks in or on coolers
Location: Cook line
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: Wet mops drying head downinvert or hang to dry
Location: Back 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: 1. Clean potatoe dicer2. Clean table mounted can opener
Location: Prep area
|
09/27/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Reach in cooler across from broil holding ay 48-52 degreesrepair to 41 or below
Location: Cook line
Equipment: Reach in cooler (2 door)
- Eating, drinking, smoking (corrected on site)
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: Open drink on cook line on french fry cooler aswell as in the bottom of the reach in coolerNever store open drinks in or on coolers
Location: Cook line
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: Wet mops drying head downinvert or hang to dry
Location: Back 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. Clean potatoe dicer2. Clean table mounted can opener
Location: Prep area
|
09/19/2012 | Routine |
- 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: Server used bare hands to access lettuce and tomatouse utensil or glovesEnsure hands are washed prior to applying gloves
- 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: Open drink on top of mixer unitprovide lids and straws to all employee drinks in kitchen
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Soiled knife returned to knife storage rackclean and sanitize knives before storing
Location: Prep area
Equipment: Knife/utensil rack
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1. Clean table mounted an opener especially on sides and base2. Clean dried food from dicer
Location: Prep area
Equipment: Can opener
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1. Clean table mounted an opener especially on sides and base2. Clean dried food from dicer
Equipment: -
|
05/11/2012 | Recheck |
- Bare hand contact (critical)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Server used bare hands to access lettuce and tomatouse utensil or glovesEnsure hands are washed prior to applying gloves
- 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: Open drink on top of mixer unitprovide lids and straws to all employee drinks in kitchen
Location: Kitchen
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Soiled knife returned to knife storage rackclean and sanitize knives before storing
Location: Prep area
Equipment: Knife/utensil rack
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1. Clean table mounted an opener especially on sides and base2. Clean dried food from dicer
Location: Prep area
Equipment: Can opener
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1. Clean table mounted an opener especially on sides and base2. Clean dried food from dicer
Equipment: -
|
05/03/2012 | Routine |
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: Chemical on expo top with plateskeep be;ow or away
Location: Expo line
- 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: Clean holsters for soda gun at bar more regularly
Location: Bar
Equipment: Soda gun & holster
- 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: Please provide scoops with handles for salsa etc....do not use souffle cups
Location: Cook line
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01/20/2012 | Routine |
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