- 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. Roast beef in portion control packs on top of cold top / sandwich 1 held at 45 deg. F. due to pan being overfilled. Hold all cold foods at 41 deg. F or below. 2. Small container of slaw held at 58 deg. F on sandwich 2 cold top unit. Hold all cold foods at 41 deg. F or below. Do not have empty space on top of unit where pans should be to aid in cooling. 3. Potato salad at small cold holding unit on prep line held at 48 deg. F . Hold all cold foods at 41 deg. F or below. Pre cool potato before placing at unit.
Location: Cook line
Equipment: Cold top
- 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. Roast beef in portion control packs on top of cold top / sandwich 1 held at 45 deg. F. due to pan being overfilled. Hold all cold foods at 41 deg. F or below. 2. Small container of slaw held at 58 deg. F on sandwich 2 cold top unit. Hold all cold foods at 41 deg. F or below. Do not have empty space on top of unit where pans should be to aid in cooling. 3. Potato salad at small cold holding unit on prep line held at 48 deg. F . Hold all cold foods at 41 deg. F or below. Pre cool potato before placing at unit.
Location: Cook line
Equipment: Cold top
- 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. Roast beef in portion control packs on top of cold top / sandwich 1 held at 45 deg. F. due to pan being overfilled. Hold all cold foods at 41 deg. F or below. 2. Small container of slaw held at 58 deg. F on sandwich 2 cold top unit. Hold all cold foods at 41 deg. F or below. Do not have empty space on top of unit where pans should be to aid in cooling. 3. Potato salad at small cold holding unit on prep line held at 48 deg. F . Hold all cold foods at 41 deg. F or below. Pre cool potato before placing at unit.
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: 1. Floor soiled inside of walk in freezer. Clean floor.
Location: Walk-in freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water leakling inside of walk in freezer and running down wall and freezing on floor. Repair unit to a sound working condition.
Location: Walk-in freezer
|
10/22/2014 | 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. Roast beef in portion control packs on top of cold top / sandwich 1 held at 45 deg. F. due to pan being overfilled. Hold all cold foods at 41 deg. F or below. 2. Small container of slaw held at 58 deg. F on sandwich 2 cold top unit. Hold all cold foods at 41 deg. F or below. Do not have empty space on top of unit where pans should be to aid in cooling. 3. Potato salad at small cold holding unit on prep line held at 48 deg. F . Hold all cold foods at 41 deg. F or below. Pre cool potato before placing at unit.
Location: Cook line
Equipment: Cold top
- 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. Roast beef in portion control packs on top of cold top / sandwich 1 held at 45 deg. F. due to pan being overfilled. Hold all cold foods at 41 deg. F or below. 2. Small container of slaw held at 58 deg. F on sandwich 2 cold top unit. Hold all cold foods at 41 deg. F or below. Do not have empty space on top of unit where pans should be to aid in cooling. 3. Potato salad at small cold holding unit on prep line held at 48 deg. F . Hold all cold foods at 41 deg. F or below. Pre cool potato before placing at unit.
Location: Cook line
Equipment: Cold top
- 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. Roast beef in portion control packs on top of cold top / sandwich 1 held at 45 deg. F. due to pan being overfilled. Hold all cold foods at 41 deg. F or below. 2. Small container of slaw held at 58 deg. F on sandwich 2 cold top unit. Hold all cold foods at 41 deg. F or below. Do not have empty space on top of unit where pans should be to aid in cooling. 3. Potato salad at small cold holding unit on prep line held at 48 deg. F . Hold all cold foods at 41 deg. F or below. Pre cool potato before placing at unit.
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: 1. Floor soiled inside of walk in freezer. Clean floor.
Location: Walk-in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water leakling inside of walk in freezer and running down wall and freezing on floor. Repair unit to a sound working condition.
Location: Walk-in freezer
|
10/17/2014 | 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. Roast beef in portion control packs on top of cold top / sandwich 1 held at 45 deg. F. due to pan being overfilled. Hold all cold foods at 41 deg. F or below. 2. Small container of slaw held at 58 deg. F on sandwich 2 cold top unit. Hold all cold foods at 41 deg. F or below. Do not have empty space on top of unit where pans should be to aid in cooling. 3. Potato salad at small cold holding unit on prep line held at 48 deg. F . Hold all cold foods at 41 deg. F or below. Pre cool potato before placing at unit.
Location: Cook line
Equipment: Cold top
- 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. Roast beef in portion control packs on top of cold top / sandwich 1 held at 45 deg. F. due to pan being overfilled. Hold all cold foods at 41 deg. F or below. 2. Small container of slaw held at 58 deg. F on sandwich 2 cold top unit. Hold all cold foods at 41 deg. F or below. Do not have empty space on top of unit where pans should be to aid in cooling. 3. Potato salad at small cold holding unit on prep line held at 48 deg. F . Hold all cold foods at 41 deg. F or below. Pre cool potato before placing at unit.
Location: Cook line
Equipment: Cold top
- 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. Roast beef in portion control packs on top of cold top / sandwich 1 held at 45 deg. F. due to pan being overfilled. Hold all cold foods at 41 deg. F or below. 2. Small container of slaw held at 58 deg. F on sandwich 2 cold top unit. Hold all cold foods at 41 deg. F or below. Do not have empty space on top of unit where pans should be to aid in cooling. 3. Potato salad at small cold holding unit on prep line held at 48 deg. F . Hold all cold foods at 41 deg. F or below. Pre cool potato before placing at unit.
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: 1. Floor soiled inside of walk in freezer. Clean floor.
Location: Walk-in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water leakling inside of walk in freezer and running down wall and freezing on floor. Repair unit to a sound working condition.
Location: Walk-in freezer
|
10/10/2014 | Routine |
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Small plastic pans of soups etc. cooling with plastic wrap and lids inside of walk in cooler at 86 deg. F. Do not cover hot foods when cooling. Place foods in cooler so that cross contamination will not occour. Cover foods after they have been cooled to proper temperature using approved methods to cool. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Outside of white salad container inside of walk in cooelr soiled including lid. Clean. and sanitize.
Location: Walk-in cooler
|
02/11/2014 | Recheck |
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Small plastic pans of soups etc. cooling with plastic wrap and lids inside of walk in cooler at 86 deg. F. Do not cover hot foods when cooling. Place foods in cooler so that cross contamination will not occour. Cover foods after they have been cooled to proper temperature using approved methods to cool. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Location: Walk-in cooler
|
02/11/2014 | Illness Complaint Recheck |
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Small plastic pans of soups etc. cooling with plastic wrap and lids inside of walk in cooler at 86 deg. F. Do not cover hot foods when cooling. Place foods in cooler so that cross contamination will not occour. Cover foods after they have been cooled to proper temperature using approved methods to cool. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Location: Walk-in cooler
|
02/10/2014 | Illness Complaint Recheck |
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Small plastic pans of soups etc. cooling with plastic wrap and lids inside of walk in cooler at 86 deg. F. Do not cover hot foods when cooling. Place foods in cooler so that cross contamination will not occour. Cover foods after they have been cooled to proper temperature using approved methods to cool. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Outside of white salad container inside of walk in cooelr soiled including lid. Clean. and sanitize.
Location: Walk-in cooler
|
02/10/2014 | Recheck |
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Small plastic pans of soups etc. cooling with plastic wrap and lids inside of walk in cooler at 86 deg. F. Do not cover hot foods when cooling. Place foods in cooler so that cross contamination will not occour. Cover foods after they have been cooled to proper temperature using approved methods to cool. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Outside of white salad container inside of walk in cooelr soiled including lid. Clean. and sanitize.
Location: Walk-in cooler
|
02/03/2014 | Routine |
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Small plastic pans of soups etc. cooling with plastic wrap and lids inside of walk in cooler at 86 deg. F. Do not cover hot foods when cooling. Place foods in cooler so that cross contamination will not occour. Cover foods after they have been cooled to proper temperature using approved methods to cool. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Location: Walk-in cooler
|
02/03/2014 | Illness Complaint |
- 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. Small packs of turkey held at 45 deg. F. on top of cold top unit by cooked bacon on cooks line. Hold all cold foods at 41 deg. F. or below. NOTE > USE METAL PANS FOR BAGED FOOD ITEMS AND DO NOT OVERFILL PANS TO AID IN COOLING .
Location: Kitchen (front)
Equipment: Cold top
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Plastic container sitting on top of hand sink in back kitchen area by dish machine. Do not store any items on or in hand sink. A hand washing facility may not be used for purpose(s) other than hand washing.
Location: Kitchen (back)
Equipment: Hand sink
- 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. Wall space soiled by dish machine sprayer / sink area. Clean all soiled wall space.
Location: Dish machine area
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. Hand soap missing at hand sink on end of cooks line. Provide soap.
Location: Kitchen (front)
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. Drain slow at hand sink on end of cooks line. Repair drain.
Location: Kitchen (front)
Equipment: Hand sink
|
11/07/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Small packs of turkey held at 45 deg. F. on top of cold top unit by cooked bacon on cooks line. Hold all cold foods at 41 deg. F. or below. NOTE > USE METAL PANS FOR BAGED FOOD ITEMS AND DO NOT OVERFILL PANS TO AID IN COOLING .
Location: Kitchen (front)
Equipment: Cold top
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Plastic container sitting on top of hand sink in back kitchen area by dish machine. Do not store any items on or in hand sink. A hand washing facility may not be used for purpose(s) other than hand washing.
Location: Kitchen (back)
Equipment: Hand sink
- 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. Wall space soiled by dish machine sprayer / sink area. Clean all soiled wall space.
Location: Dish machine area
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. Hand soap missing at hand sink on end of cooks line. Provide soap.
Location: Kitchen (front)
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. Drain slow at hand sink on end of cooks line. Repair drain.
Location: Kitchen (front)
Equipment: Hand sink
|
10/31/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Small packs of turkey held at 45 deg. F. on top of cold top unit by cooked bacon on cooks line. Hold all cold foods at 41 deg. F. or below. NOTE > USE METAL PANS FOR BAGED FOOD ITEMS AND DO NOT OVERFILL PANS TO AID IN COOLING .
Location: Kitchen (front)
Equipment: Cold top
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Plastic container sitting on top of hand sink in back kitchen area by dish machine. Do not store any items on or in hand sink. A hand washing facility may not be used for purpose(s) other than hand washing.
Location: Kitchen (back)
Equipment: Hand sink
- 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. Wall space soiled by dish machine sprayer / sink area. Clean all soiled wall space.
Location: Dish machine area
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. Hand soap missing at hand sink on end of cooks line. Provide soap.
Location: Kitchen (front)
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. Drain slow at hand sink on end of cooks line. Repair drain.
Location: Kitchen (front)
Equipment: Hand sink
|
10/24/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Package of salami sitting on top of cold top cooler at 48 deg. F. Salami was not inside of pan. Packs of ham on top of cold top at 49 deg. F due to pans of cold top being overfilled. Do not place potentially hazardous food items on top of unit, all food must be inside of pans. Do not overfill pans of cold top unit so as to hold cold foods at 41 deg. F or below. NOTE> REPEAT VIOLATION. 2. Cut up chicken on top section of cold top cooler held at 50 deg. F. Sour cream held at 49 deg. F. Hold all cold foods at 41 deg. F or below. NOTE > POTENTIALLY HAZARDOUS FOODS THAT WHERE IN METAL PANS WERE AT PROPER TEMPERATURE. 3. Container of Whipped butter packs sitting out at room temperature on cooks line. Whipped butter packs must be held at 41 deg. F. or below as noted on box inside of walk in cooler.
Location: Cook line
Equipment: Make table 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. Package of salami sitting on top of cold top cooler at 48 deg. F. Salami was not inside of pan. Packs of ham on top of cold top at 49 deg. F due to pans of cold top being overfilled. Do not place potentially hazardous food items on top of unit, all food must be inside of pans. Do not overfill pans of cold top unit so as to hold cold foods at 41 deg. F or below. NOTE> REPEAT VIOLATION. 2. Cut up chicken on top section of cold top cooler held at 50 deg. F. Sour cream held at 49 deg. F. Hold all cold foods at 41 deg. F or below. NOTE > POTENTIALLY HAZARDOUS FOODS THAT WHERE IN METAL PANS WERE AT PROPER TEMPERATURE. 3. Container of Whipped butter packs sitting out at room temperature on cooks line. Whipped butter packs must be held at 41 deg. F. or below as noted on box inside of walk in cooler.
Location: Cook line
Equipment: Make table 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. Package of salami sitting on top of cold top cooler at 48 deg. F. Salami was not inside of pan. Packs of ham on top of cold top at 49 deg. F due to pans of cold top being overfilled. Do not place potentially hazardous food items on top of unit, all food must be inside of pans. Do not overfill pans of cold top unit so as to hold cold foods at 41 deg. F or below. NOTE> REPEAT VIOLATION. 2. Cut up chicken on top section of cold top cooler held at 50 deg. F. Sour cream held at 49 deg. F. Hold all cold foods at 41 deg. F or below. NOTE > POTENTIALLY HAZARDOUS FOODS THAT WHERE IN METAL PANS WERE AT PROPER TEMPERATURE. 3. Container of Whipped butter packs sitting out at room temperature on cooks line. Whipped butter packs must be held at 41 deg. F. or below as noted on box inside of walk in cooler.
Location: Cook line
- 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: 1. Potatos being preped at three bay sink in middle compartment ( rinse section ) of three bay sink while wash sectiion and sanitizer sectiion was in use. All food prep must be done in sanitizer section of clean and sanitized section of three bay sink with no ware washing operations going on. Sanitize sink after use for food prep.
Location: Back room
Equipment: 3-bay
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Ceiling tile out of place above walk in cooler in kitchen area. Replace.
Location: Kitchen
- 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. Mold on wall above wash area for dish machine. Clean all soiled wall space.
Location: Kitchen (back)
|
06/26/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Package of salami sitting on top of cold top cooler at 48 deg. F. Salami was not inside of pan. Packs of ham on top of cold top at 49 deg. F due to pans of cold top being overfilled. Do not place potentially hazardous food items on top of unit, all food must be inside of pans. Do not overfill pans of cold top unit so as to hold cold foods at 41 deg. F or below. NOTE> REPEAT VIOLATION. 2. Cut up chicken on top section of cold top cooler held at 50 deg. F. Sour cream held at 49 deg. F. Hold all cold foods at 41 deg. F or below. NOTE > POTENTIALLY HAZARDOUS FOODS THAT WHERE IN METAL PANS WERE AT PROPER TEMPERATURE. 3. Container of Whipped butter packs sitting out at room temperature on cooks line. Whipped butter packs must be held at 41 deg. F. or below as noted on box inside of walk in cooler.
Location: Cook line
Equipment: Make table 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. Package of salami sitting on top of cold top cooler at 48 deg. F. Salami was not inside of pan. Packs of ham on top of cold top at 49 deg. F due to pans of cold top being overfilled. Do not place potentially hazardous food items on top of unit, all food must be inside of pans. Do not overfill pans of cold top unit so as to hold cold foods at 41 deg. F or below. NOTE> REPEAT VIOLATION. 2. Cut up chicken on top section of cold top cooler held at 50 deg. F. Sour cream held at 49 deg. F. Hold all cold foods at 41 deg. F or below. NOTE > POTENTIALLY HAZARDOUS FOODS THAT WHERE IN METAL PANS WERE AT PROPER TEMPERATURE. 3. Container of Whipped butter packs sitting out at room temperature on cooks line. Whipped butter packs must be held at 41 deg. F. or below as noted on box inside of walk in cooler.
Location: Cook line
Equipment: Make table 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. Package of salami sitting on top of cold top cooler at 48 deg. F. Salami was not inside of pan. Packs of ham on top of cold top at 49 deg. F due to pans of cold top being overfilled. Do not place potentially hazardous food items on top of unit, all food must be inside of pans. Do not overfill pans of cold top unit so as to hold cold foods at 41 deg. F or below. NOTE> REPEAT VIOLATION. 2. Cut up chicken on top section of cold top cooler held at 50 deg. F. Sour cream held at 49 deg. F. Hold all cold foods at 41 deg. F or below. NOTE > POTENTIALLY HAZARDOUS FOODS THAT WHERE IN METAL PANS WERE AT PROPER TEMPERATURE. 3. Container of Whipped butter packs sitting out at room temperature on cooks line. Whipped butter packs must be held at 41 deg. F. or below as noted on box inside of walk in cooler.
Location: Cook line
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Potatos being preped at three bay sink in middle compartment ( rinse section ) of three bay sink while wash sectiion and sanitizer sectiion was in use. All food prep must be done in sanitizer section of clean and sanitized section of three bay sink with no ware washing operations going on. Sanitize sink after use for food prep.
Location: Back room
Equipment: 3-bay
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Ceiling tile out of place above walk in cooler in kitchen area. Replace.
Location: Kitchen
- 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. Mold on wall above wash area for dish machine. Clean all soiled wall space.
Location: Kitchen (back)
|
06/19/2013 | 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. Small C02 tank not restrained. Restrain tank.
|
02/06/2013 | Routine |
| No violation noted during this evaluation. | 10/30/2012 | Illness Complaint |
- 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. Combination cold top cooler / reach in cooler below clock on front prep line holding foods at 46 deg. F in bottom section of unit and 54 deg. F on top of unit. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below. NOTE. >> REMOVE OR ICE DOWN ALL POTENTIALLY HAZARDOUS FOOD ITEMS ON TOP OF UNIT UNTIL REPAIRS ARE MADE.
Location: Kitchen (front)
Equipment: Make table cooler
- 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: 1. Fruit flies by coke - n- box system in back room. Exterminate using approved methods.
Location: Back room
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Clean knives stored between cold top and work table in front kitchen prep area. Do not store knives between equipment. Clean and sanitize all knives that were stored in space.
Location: Kitchen (front)
- 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. Floor soiled below coke-n-box system. Clean floor.
Location: Back room
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. Light shiled missing inside of walk in cooler. Provide.
Location: Walk-in cooler
|
10/03/2012 | 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: 1. Combination cold top cooler / reach in cooler below clock on front prep line holding foods at 46 deg. F in bottom section of unit and 54 deg. F on top of unit. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below. NOTE. >> REMOVE OR ICE DOWN ALL POTENTIALLY HAZARDOUS FOOD ITEMS ON TOP OF UNIT UNTIL REPAIRS ARE MADE.
Location: Kitchen (front)
Equipment: Make table cooler
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. Fruit flies by coke - n- box system in back room. Exterminate using approved methods.
Location: Back room
- 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. Clean knives stored between cold top and work table in front kitchen prep area. Do not store knives between equipment. Clean and sanitize all knives that were stored in space.
Location: Kitchen (front)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor soiled below coke-n-box system. Clean floor.
Location: Back room
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. Light shiled missing inside of walk in cooler. Provide.
Location: Walk-in cooler
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09/26/2012 | Routine |
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: There are boxes & a trash can in front of the hand sink.
Location: Kitchen (front)
- 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: There is a case of cups on the floor by the office.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: One reach in prep cooler is not-working (shut off with no food present). Repair to maintain 41 F or less before storing potentially hazardous food in this unit.
Location: Kitchen
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Location: Kitchen (back)
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04/19/2012 | 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: The foods on the east side cold top are 44-49 F.
Location: Cook line
- 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: An employee washed his hands without using soap. Always use soap when washing your hands.
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: 1) No sanitizer was detected in the 3 bay sink.2) There was no sanitizer detected in the red buckets at the check out counter or in the kitchen. Provide at 200 ppm Quat.
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: 1) No sanitizer was detected in the 3 bay sink.2) There was no sanitizer detected in the red buckets at the check out counter or in the kitchen. Provide at 200 ppm Quat.
Location: Kitchen
- 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) There is water standing on the floor drain in front of the hand sink. Keep the floor dry. Clear the floor drain.2) The toilet is soiled in the mens restroom.
Location: Three bay 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) There is water standing on the floor drain in front of the hand sink. Keep the floor dry. Clear the floor drain.2) The toilet is soiled in the mens restroom.
Location: Mens restroom
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Three bay area
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: An employee washed his hands in a prep sink. Confine all handwashing to designated hand sinks.
Location: Kitchen
- 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 faucet/sprayer for back single bay sink is leaking.
Location: Kitchen (back)
|
12/16/2011 | Recheck |
- 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: The foods on the east side cold top are 44-49 F.
Location: Cook line
- 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: An employee washed his hands without using soap. Always use soap when washing your hands.
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: 1) No sanitizer was detected in the 3 bay sink.2) There was no sanitizer detected in the red buckets at the check out counter or in the kitchen. Provide at 200 ppm Quat.
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: 1) No sanitizer was detected in the 3 bay sink.2) There was no sanitizer detected in the red buckets at the check out counter or in the kitchen. Provide at 200 ppm Quat.
Location: Kitchen
- 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) There is water standing on the floor drain in front of the hand sink. Keep the floor dry. Clear the floor drain.2) The toilet is soiled in the mens restroom.
Location: Three bay 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) There is water standing on the floor drain in front of the hand sink. Keep the floor dry. Clear the floor drain.2) The toilet is soiled in the mens restroom.
Location: Mens restroom
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Three bay area
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: An employee washed his hands in a prep sink. Confine all handwashing to designated hand sinks.
Location: Kitchen
- 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 faucet/sprayer for back single bay sink is leaking.
Location: Kitchen (back)
|
12/09/2011 | 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: The foods on the east side cold top are 44-49 F.
Location: Cook line
- Improper hand washing (corrected on site)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: An employee washed his hands without using soap. Always use soap when washing your hands.
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: 1) No sanitizer was detected in the 3 bay sink.2) There was no sanitizer detected in the red buckets at the check out counter or in the kitchen. Provide at 200 ppm Quat.
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: 1) No sanitizer was detected in the 3 bay sink.2) There was no sanitizer detected in the red buckets at the check out counter or in the kitchen. Provide at 200 ppm Quat.
Location: Kitchen
- 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) There is water standing on the floor drain in front of the hand sink. Keep the floor dry. Clear the floor drain.2) The toilet is soiled in the mens restroom.
Location: Three bay 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) There is water standing on the floor drain in front of the hand sink. Keep the floor dry. Clear the floor drain.2) The toilet is soiled in the mens restroom.
Location: Mens restroom
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Three bay area
- Hand washing (where) (corrected on site)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: An employee washed his hands in a prep sink. Confine all handwashing to designated hand sinks.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: The faucet/sprayer for back single bay sink is leaking.
Location: Kitchen (back)
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12/02/2011 | Routine |
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