- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZER MUST BE CHANGED AS NEEDED TO MAINTAIN 50-100 PPM CHLORINE SANITIZER. ENSURE TO MONITOR WITH TEST STRIPS. 3 SANITIZER BUCKETS WITH 0 PPM CONCENTRATION.
Location: Kitchen
- Unapproved non-food contact (corrected on site)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: DISCONTINUE USING CARDBOARD BOX TO STORE ORANGE JUICE BAGS THAT ARE BEING HELD OVER FROM PREVIOUS DAYS.STORE ON SHELF OR IN A CONTAINER THAT CAN BE CLEANED AND SANITIZED.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: ENSURE MC CAFE DRINK COOLER GASKETS ARE KEPT CLEAN. WIPE CLEAN DAILY/REGUARLY AS NEEDED. GASKETS ARE SOILED ON TOP OF DOOR.
Location: Kitchen (front)
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: ENSURE MC CAFE DRINK COOLER GASKETS ARE KEPT CLEAN. WIPE CLEAN DAILY/REGUARLY AS NEEDED. GASKETS ARE SOILED ON TOP OF DOOR.
Location: Kitchen (front)
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: ENSURE MC CAFE DRINK COOLER GASKETS ARE KEPT CLEAN. WIPE CLEAN DAILY/REGUARLY AS NEEDED. GASKETS ARE SOILED ON TOP OF DOOR.
Location: Kitchen (front)
Equipment: Reach in cooler
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: ENSURE PAPER TOWEL HOLDER BATTERIES ARE REPLACED IN DISPENSER AT HAND SINK BEHIND FRONT COUNTER.
Location: Kitchen
- 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: ENSURE ICE SCOOPS ARE NOT STORED ON TOP OF ICE MACHINE.
Location: Kitchen
Equipment: Ice machine
|
05/20/2014 | Routine |
| No violation noted during this evaluation. | 03/06/2014 | Non-Illness Complaint |
- Time vs. temperature (corrected on site)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: TIME BEING USED AS A PUBLIC HEALTH CONTROL, NOT IMPLEMENTED PROPERLY. NO LABELS FOR TIME ON CHEESE. REPEAT VIOLATION. A CITATION WILL BE GIVEN IF OBSERVED DURING ANY SUBSEQUENT INSPECTION. MONITOR TO ALLOW FOR USING TIME VS. TEMPERATURE. RECHECK 9/27/13:REPEAT VIOLATIONDATE AND TIME ON SHREDDED CHEESE IS LABELED AS 10/1/13 10:10 AMISSUING A CITATION.INCORRECT LABEL ON CHEESE. EMPLOYEE STATED CHEESE WAS REPLACED OVER AN HOUR AGO AND THE TIME STICKER WAS NOT PLACED ON PAN DUE TO BEING BUSY.RECHECK 10/08/13: SHREDDED CHEESE IS PROPERLY LABELED.
Location: Kitchen
- Time vs. temperature (corrected on site)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: TIME BEING USED AS A PUBLIC HEALTH CONTROL, NOT IMPLEMENTED PROPERLY. NO LABELS FOR TIME ON CHEESE. REPEAT VIOLATION. A CITATION WILL BE GIVEN IF OBSERVED DURING ANY SUBSEQUENT INSPECTION. MONITOR TO ALLOW FOR USING TIME VS. TEMPERATURE. RECHECK 9/27/13:REPEAT VIOLATIONDATE AND TIME ON SHREDDED CHEESE IS LABELED AS 10/1/13 10:10 AMISSUING A CITATION.INCORRECT LABEL ON CHEESE. EMPLOYEE STATED CHEESE WAS REPLACED OVER AN HOUR AGO AND THE TIME STICKER WAS NOT PLACED ON PAN DUE TO BEING BUSY.RECHECK 10/08/13: SHREDDED CHEESE IS PROPERLY LABELED.
Location: Kitchen
|
10/08/2013 | Recheck |
- Time vs. temperature (corrected on site)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: TIME BEING USED AS A PUBLIC HEALTH CONTROL, NOT IMPLEMENTED PROPERLY. NO LABELS FOR TIME ON CHEESE. REPEAT VIOLATION. A CITATION WILL BE GIVEN IF OBSERVED DURING ANY SUBSEQUENT INSPECTION. MONITOR TO ALLOW FOR USING TIME VS. TEMPERATURE. RECHECK 9/27/13:REPEAT VIOLATIONDATE AND TIME ON SHREDDED CHEESE IS LABELED AS 10/1/13 10:10 AMISSUING A CITATION.INCORRECT LABEL ON CHEESE. EMPLOYEE STATED CHEESE WAS REPLACED OVER AN HOUR AGO AND THE TIME STICKER WAS NOT PLACED ON PAN DUE TO BEING BUSY.
Location: Kitchen
- Time vs. temperature
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: TIME BEING USED AS A PUBLIC HEALTH CONTROL, NOT IMPLEMENTED PROPERLY. NO LABELS FOR TIME ON CHEESE. REPEAT VIOLATION. A CITATION WILL BE GIVEN IF OBSERVED DURING ANY SUBSEQUENT INSPECTION. MONITOR TO ALLOW FOR USING TIME VS. TEMPERATURE. RECHECK 9/27/13:REPEAT VIOLATIONDATE AND TIME ON SHREDDED CHEESE IS LABELED AS 10/1/13 10:10 AMISSUING A CITATION.INCORRECT LABEL ON CHEESE. EMPLOYEE STATED CHEESE WAS REPLACED OVER AN HOUR AGO AND THE TIME STICKER WAS NOT PLACED ON PAN DUE TO BEING BUSY.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. RINSE SINK, SANITIZER SINK AND DRAINBOARD ON 3 BAY ARE ALL SOILED. KEEP SINKS CLEAN AND DO NOT PLACE SOILED DISHES ON CLEAN DISH DRAINBOARD. REPEAT VIOLATION. A CITATION WILL BE GIVEN IF VIOLATION IS OBSERVED AT ANY SUBSEQUENT INSPECTIONS. 2. CLEAN EGG RACK IN WALK IN COOLER.
Location: Kitchen
Equipment: 3-bay
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. RINSE SINK, SANITIZER SINK AND DRAINBOARD ON 3 BAY ARE ALL SOILED. KEEP SINKS CLEAN AND DO NOT PLACE SOILED DISHES ON CLEAN DISH DRAINBOARD. REPEAT VIOLATION. A CITATION WILL BE GIVEN IF VIOLATION IS OBSERVED AT ANY SUBSEQUENT INSPECTIONS. 2. CLEAN EGG RACK IN WALK IN COOLER.
Location: Walk-in cooler
|
09/27/2013 | Recheck |
- Time vs. temperature (corrected on site)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: TIME BEING USED AS A PUBLIC HEALTH CONTROL, NOT IMPLEMENTED PROPERLY. NO LABELS FOR TIME ON CHEESE. REPEAT VIOLATION. A CITATION WILL BE GIVEN IF OBSERVED DURING ANY SUBSEQUENT INSPECTION. MONITOR TO ALLOW FOR USING TIME VS. TEMPERATURE.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. RINSE SINK, SANITIZER SINK AND DRAINBOARD ON 3 BAY ARE ALL SOILED. KEEP SINKS CLEAN AND DO NOT PLACE SOILED DISHES ON CLEAN DISH DRAINBOARD. REPEAT VIOLATION. A CITATION WILL BE GIVEN IF VIOLATION IS OBSERVED AT ANY SUBSEQUENT INSPECTIONS. 2. CLEAN EGG RACK IN WALK IN COOLER.
Location: Kitchen
Equipment: 3-bay
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. RINSE SINK, SANITIZER SINK AND DRAINBOARD ON 3 BAY ARE ALL SOILED. KEEP SINKS CLEAN AND DO NOT PLACE SOILED DISHES ON CLEAN DISH DRAINBOARD. REPEAT VIOLATION. A CITATION WILL BE GIVEN IF VIOLATION IS OBSERVED AT ANY SUBSEQUENT INSPECTIONS. 2. CLEAN EGG RACK IN WALK IN COOLER.
Location: Walk-in cooler
- 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: INVERT SPOONS TO STORE WITH HANDLES UP
Location: Kitchen
|
09/11/2013 | Routine |
| No violation noted during this evaluation. | 09/11/2013 | Non-Illness Complaint |
| No violation noted during this evaluation. | 06/18/2013 | Pre-Licensing |
| No violation noted during this evaluation. | 03/18/2013 | Non-Illness Complaint |
- Time vs. temperature (corrected on site)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: CHEESE DISCARDED. TIME NOT USED PROPERLY. TIME ON STICKER STATED 12:18 PM. TIME OF INSPECTION 3:15.ENSURE TIME IS MONITORED FOR SAFETY. RECHECK: TIME NOT DOCUMENTED FOR SHREDDED CHEESE. MANAGER STATED CHEESE WAS CHANGED AT 1:00. MANAGER LABELED CHEESE. ENSURE ALL EMPLOYEES ARE PROPERLY EDUCATED ON TIME BEING USED INSTEAD OF TEMPERATURE.
Location: Kitchen
- Time vs. temperature (corrected on site)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: CHEESE DISCARDED. TIME NOT USED PROPERLY. TIME ON STICKER STATED 12:18 PM. TIME OF INSPECTION 3:15.ENSURE TIME IS MONITORED FOR SAFETY. RECHECK: TIME NOT DOCUMENTED FOR SHREDDED CHEESE. MANAGER STATED CHEESE WAS CHANGED AT 1:00. MANAGER LABELED CHEESE. ENSURE ALL EMPLOYEES ARE PROPERLY EDUCATED ON TIME BEING USED INSTEAD OF TEMPERATURE.
Location: Kitchen
- 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: FILET O FISH CONTAINER BOXES AND CUP BOXES ARE ON THE FLOOR IN BACK OF KITCHEN BY 3 BAY SINK. DO NOT STORE ON THE FLOOR.
Location: Kitchen (back)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR HINGE ON TWO DOOR SALAD COOLER AT FRONT COUNTER BY COFFEE MACHINE (BOTTOM DOOR WHERE SALAD DRESSINGS ARE STORED). DOOR POPS OPEN WHEN TOP DOOR IS CLOSED.
Location: Kitchen
Equipment: Reach in cooler (2 door)
|
02/20/2013 | Recheck |
- Time vs. temperature (corrected on site)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: CHEESE DISCARDED. TIME NOT USED PROPERLY. TIME ON STICKER STATED 12:18 PM. TIME OF INSPECTION 3:15.ENSURE TIME IS MONITORED FOR SAFETY. RECHECK: TIME NOT DOCUMENTED FOR SHREDDED CHEESE. MANAGER STATED CHEESE WAS CHANGED AT 1:00. MANAGER LABELED CHEESE. ENSURE ALL EMPLOYEES ARE PROPERLY EDUCATED ON TIME BEING USED INSTEAD OF TEMPERATURE.
Location: Kitchen
- Time vs. temperature (corrected on site)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: CHEESE DISCARDED. TIME NOT USED PROPERLY. TIME ON STICKER STATED 12:18 PM. TIME OF INSPECTION 3:15.ENSURE TIME IS MONITORED FOR SAFETY. RECHECK: TIME NOT DOCUMENTED FOR SHREDDED CHEESE. MANAGER STATED CHEESE WAS CHANGED AT 1:00. MANAGER LABELED CHEESE. ENSURE ALL EMPLOYEES ARE PROPERLY EDUCATED ON TIME BEING USED INSTEAD OF TEMPERATURE.
Location: Kitchen
- 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. GLASS CLEANER ON TOP OF BOX OF CUPS, STORED NEXT TO PLASTIC WRAP. REMOVE. DO NOT STORE CHEMICAL ON/WITH SINGLE USE ITEMS.2. DEGREASER, FRY CLEANER, GLASS CLEANER AND STAINLESS STEEL POLISH STORED ON A SHELF OVER 3 BAY SINK CLEAN DRAINBOARD. REMOVE. DO NOT STORE IN THIS LOCATION.
Location: Kitchen
- 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. GLASS CLEANER ON TOP OF BOX OF CUPS, STORED NEXT TO PLASTIC WRAP. REMOVE. DO NOT STORE CHEMICAL ON/WITH SINGLE USE ITEMS.2. DEGREASER, FRY CLEANER, GLASS CLEANER AND STAINLESS STEEL POLISH STORED ON A SHELF OVER 3 BAY SINK CLEAN DRAINBOARD. REMOVE. DO NOT STORE IN THIS LOCATION.
Location: -
- 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: TWO BUCKETS LABELED "CLEAN TOWELS", NO SANITIZER CONCENTRATION READING. (0 PPM)ENSURE SANITIZER IS CHANGED REGULARLY BASED ON CONCENTRATION. CONCENTRATION MUST BE 50-100 PPM.
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: CEILING VENT/TILE IS MISSING ABOVE OVEN IN KITCHEN. REPLACE.
Location: Kitchen
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WIPING CLOTHS ON COOKS LINE. STORE IN SANITIZER BUCKET.
Location: Kitchen
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. METAL ROLLING CART, WITH PAINTED PLYWOOD AS BASE, IS NOT AN APPROVED NON FOOD CONTACT SURFACE FOR A FOOD ESTABLISHMENT. (CARTS UNDER SALAD BLEND, AMERICAN CHEESE, APPLE SLICES, AND RAW EGGS)SURFACE IS SOILED AND NOT EASILY CLEANABLE AND NON-ABSORBANT. REMOVE. PROVIDE EITHER METAL OR PLASTIC CARTS/SHELVING.2. "CLEAR VU" PLASTIC CURTAIN AT WALK IN COOLER ENTRANCE IS CUT IN SEVERAL PLACES AND TAPED. MATERIAL MUST BE SMOOTH AND EASILY CLEANABLE. TAPE DOES NOT ALLOW FOR A SMOOTH AND EASILY CLEANABLE SURFACE.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR HINGE ON TWO DOOR SALAD COOLER AT FRONT COUNTER BY COFFEE MACHINE (BOTTOM DOOR WHERE SALAD DRESSINGS ARE STORED). DOOR POPS OPEN WHEN TOP DOOR IS CLOSED.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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: DO NOT STORE BAGS OF ORANGE JUICE BY TUBES, ON SHELF IN WALK IN COOLER. UNDERSIDE OF SHELF IS MOLDED, POSSIBLY DUE TO THIS TYPE OF STORAGE, AND TUBES ARE NOT BEING STORED IN A CLEAN MANNER. ENSURE DISPENSING END OF TUBE IS COVERED/PROTECTED.PROVIDING A CONTAINER TO STORE BAGS OF REMAINING PRODUCT WOULD BE A PROPER STORAGE METHOD.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN SHELVING WHERE ORANGE JUICE BAGS HAVE BEEN STORED. 2. ALL GRAY, SQUARE SAUCE CONTAINERS ARE SOILED. CLEAN REGULARLY. (CONTAINERS ARE LOCATED AT DRIVE THRU AND NEXT TO SHAKE MACHINE)
Location: Walk-in cooler
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN SHELVING WHERE ORANGE JUICE BAGS HAVE BEEN STORED. 2. ALL GRAY, SQUARE SAUCE CONTAINERS ARE SOILED. CLEAN REGULARLY. (CONTAINERS ARE LOCATED AT DRIVE THRU AND NEXT TO SHAKE MACHINE)
Location: -
|
02/13/2013 | Recheck |
- 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. GLASS CLEANER ON TOP OF BOX OF CUPS, STORED NEXT TO PLASTIC WRAP. REMOVE. DO NOT STORE CHEMICAL ON/WITH SINGLE USE ITEMS.2. DEGREASER, FRY CLEANER, GLASS CLEANER AND STAINLESS STEEL POLISH STORED ON A SHELF OVER 3 BAY SINK CLEAN DRAINBOARD. REMOVE. DO NOT STORE IN THIS LOCATION.
Location: -
- 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: TWO BUCKETS LABELED "CLEAN TOWELS", NO SANITIZER CONCENTRATION READING. (0 PPM)ENSURE SANITIZER IS CHANGED REGULARLY BASED ON CONCENTRATION. CONCENTRATION MUST BE 50-100 PPM.
- Time vs. temperature (corrected on site)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: CHEESE DISCARDED. TIME NOT USED PROPERLY. TIME ON STICKER STATED 12:18 PM. TIME OF INSPECTION 3:15.ENSURE TIME IS MONITORED FOR SAFETY.
Location: Kitchen
- 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. GLASS CLEANER ON TOP OF BOX OF CUPS, STORED NEXT TO PLASTIC WRAP. REMOVE. DO NOT STORE CHEMICAL ON/WITH SINGLE USE ITEMS.2. DEGREASER, FRY CLEANER, GLASS CLEANER AND STAINLESS STEEL POLISH STORED ON A SHELF OVER 3 BAY SINK CLEAN DRAINBOARD. REMOVE. DO NOT STORE IN THIS LOCATION.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR HINGE ON TWO DOOR SALAD COOLER AT FRONT COUNTER BY COFFEE MACHINE (BOTTOM DOOR WHERE SALAD DRESSINGS ARE STORED). DOOR POPS OPEN WHEN TOP DOOR IS CLOSED.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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: DO NOT STORE BAGS OF ORANGE JUICE BY TUBES, ON SHELF IN WALK IN COOLER. UNDERSIDE OF SHELF IS MOLDED, POSSIBLY DUE TO THIS TYPE OF STORAGE, AND TUBES ARE NOT BEING STORED IN A CLEAN MANNER. ENSURE DISPENSING END OF TUBE IS COVERED/PROTECTED.PROVIDING A CONTAINER TO STORE BAGS OF REMAINING PRODUCT WOULD BE A PROPER STORAGE METHOD.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN SHELVING WHERE ORANGE JUICE BAGS HAVE BEEN STORED. 2. ALL GRAY, SQUARE SAUCE CONTAINERS ARE SOILED. CLEAN REGULARLY. (CONTAINERS ARE LOCATED AT DRIVE THRU AND NEXT TO SHAKE MACHINE)
Location: Walk-in cooler
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN SHELVING WHERE ORANGE JUICE BAGS HAVE BEEN STORED. 2. ALL GRAY, SQUARE SAUCE CONTAINERS ARE SOILED. CLEAN REGULARLY. (CONTAINERS ARE LOCATED AT DRIVE THRU AND NEXT TO SHAKE MACHINE)
Location: -
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: CEILING VENT/TILE IS MISSING ABOVE OVEN IN KITCHEN. REPLACE.
Location: Kitchen
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WIPING CLOTHS ON COOKS LINE. STORE IN SANITIZER BUCKET.
Location: Kitchen
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. METAL ROLLING CART, WITH PAINTED PLYWOOD AS BASE, IS NOT AN APPROVED NON FOOD CONTACT SURFACE FOR A FOOD ESTABLISHMENT. (CARTS UNDER SALAD BLEND, AMERICAN CHEESE, APPLE SLICES, AND RAW EGGS)SURFACE IS SOILED AND NOT EASILY CLEANABLE AND NON-ABSORBANT. REMOVE. PROVIDE EITHER METAL OR PLASTIC CARTS/SHELVING.2. "CLEAR VU" PLASTIC CURTAIN AT WALK IN COOLER ENTRANCE IS CUT IN SEVERAL PLACES AND TAPED. MATERIAL MUST BE SMOOTH AND EASILY CLEANABLE. TAPE DOES NOT ALLOW FOR A SMOOTH AND EASILY CLEANABLE SURFACE.
Location: Walk-in cooler
|
02/05/2013 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: (1) Gravy in hot well measured 84°F.(2) Gravy in individual packets in the trays on the service line measured 117°F-119°F.
Location: Cook line
- 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 in bucket at the front counter measured between 400-500 PPM. Maintain quat sanitizer concentration at 200 PPM.
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Ceiling vent observed missing in the back kitchen area in front of the office.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Storage cabinet under the soda machine in the dining area is soiled.
Location: Cook line
|
07/19/2012 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: (1) Gravy in hot well measured 84°F.(2) Gravy in individual packets in the trays on the service line measured 117°F-119°F.
- 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 in bucket at the front counter measured between 400-500 PPM. Maintain quat sanitizer concentration at 200 PPM.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Ceiling vent observed missing in the back kitchen area in front of the office.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Storage cabinet under the soda machine in the dining area observed soiled.
|
06/14/2012 | Routine |
| No violation noted during this evaluation. | 03/27/2012 | Non-Illness Complaint |
- 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: The toilet is soiled in the mens restroom.
Location: Mens restroom
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet towels are on the countertops.
Location: Kitchen (front)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The lowboys in the walk in cooler (where the yogurt & cheese are located) are soiled.
Location: Walk-in cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: The 3 bay sink faucet leaks around the connections.
Location: Kitchen
Equipment: 3-bay
|
12/20/2011 | Routine |
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