- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Hand sink is soiled. Please keep the hand sink clean at alltimes.
Location: Kitchen
Equipment: Hand sink
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: Large rubber made container are not label with food items common name. Cos
Location: Kitchen
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Clean glasses are being stored on soiled storage racks in the bar. Keep equipment clean. Reclean the glassware.
Location: Main bar
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: Warewash equipment is soiled from food debris. Clean the underside of the bus rack. Please clean more frequently.
Location: Dish machine area
- Nonfood contact surface design
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: Wall attached shelving has deteriorated. Replace shelving. ONGOING NOTE: PLEASE PAINT OR REPLACE BY NEXT ROUTINE INSPECTION.
Location: Kitchen (back)
Equipment: Metal shelving
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Remove moldy caulk then clean and reseal to wall near the dish machine.2. Recaulk moldy seal at 3 bay.
Location: Dish machine area
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Remove moldy caulk then clean and reseal to wall near the dish machine.2. Recaulk moldy seal at 3 bay.
Location: Kitchen
Equipment: 3-bay
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Bulk storage container were stored too close to the hand sink. Water is dripping onto the food containers. Remove container
Location: Kitchen
Equipment: Hand sink
- 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. Dairy cooler is soiled along the interior of the door and on the gaskit. 2. Dump sink in the bar is moldy in the corners.3. Glass storage racks in the bar are soiled and not being maintained clean. 4. Soda gun and holster are soiled in the bar. Clean at least every 24 hour.Please clean more frequently.
Location: Wait staff area
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Dairy cooler is soiled along the interior of the door and on the gaskit. 2. Dump sink in the bar is moldy in the corners.3. Glass storage racks in the bar are soiled and not being maintained clean. 4. Soda gun and holster are soiled in the bar. Clean at least every 24 hour.Please clean more frequently.
Location: Bar
Equipment: Soda gun & holster
- 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. Dairy cooler is soiled along the interior of the door and on the gaskit. 2. Dump sink in the bar is moldy in the corners.3. Glass storage racks in the bar are soiled and not being maintained clean. 4. Soda gun and holster are soiled in the bar. Clean at least every 24 hour.Please clean more frequently.
Location: Bar
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Please ensure hands sinks are clean and fully stocked with soap and paper towels at all times.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Please ensure hands sinks are clean and fully stocked with soap and paper towels at all times.
Location: Main bar
Equipment: Hand sink
|
09/08/2014 | Recheck |
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Hand sink is soiled. Please keep the hand sink clean at alltimes.
Location: Kitchen
Equipment: Hand sink
- Bulk labeling (corrected on site)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: Large rubber made container are not label with food items common name. Cos
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: Clean glasses are being stored on soiled storage racks in the bar. Keep equipment clean. Reclean the glassware.
Location: Main bar
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: Warewash equipment is soiled from food debris. Clean the underside of the bus rack. Please clean more frequently.
Location: Dish machine area
- Nonfood contact surface design
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: Wall attached shelving has deteriorated. Replace shelving.
Location: Kitchen (back)
Equipment: Metal shelving
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Remove moldy caulk then clean and reseal to wall near the dish machine.2. Recaulk moldy seal at 3 bay.
Location: Dish machine area
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Remove moldy caulk then clean and reseal to wall near the dish machine.2. Recaulk moldy seal at 3 bay.
Location: Kitchen
Equipment: 3-bay
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Bulk storage container were stored too close to the hand sink. Water is dripping onto the food containers. Remove container
Location: Kitchen
Equipment: Hand sink
- 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: 1. Dairy cooler is soiled along the interior of the door and on the gaskit. 2. Dump sink in the bar is moldy in the corners.3. Glass storage racks in the bar are soiled and not being maintained clean. 4. Soda gun and holster are soiled in the bar. Clean at least every 24 hour.Please clean more frequently.
Location: Wait staff area
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Dairy cooler is soiled along the interior of the door and on the gaskit. 2. Dump sink in the bar is moldy in the corners.3. Glass storage racks in the bar are soiled and not being maintained clean. 4. Soda gun and holster are soiled in the bar. Clean at least every 24 hour.Please clean more frequently.
Location: Bar
Equipment: Soda gun & holster
- 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. Dairy cooler is soiled along the interior of the door and on the gaskit. 2. Dump sink in the bar is moldy in the corners.3. Glass storage racks in the bar are soiled and not being maintained clean. 4. Soda gun and holster are soiled in the bar. Clean at least every 24 hour.Please clean more frequently.
Location: Bar
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Please ensure hands sinks are clean and fully stocked with soap and paper towels at all times.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Please ensure hands sinks are clean and fully stocked with soap and paper towels at all times.
Location: Main bar
Equipment: Hand sink
|
08/27/2014 | Routine |
| No violation noted during this evaluation. | 04/23/2014 | Non-Illness Complaint |
- 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: Employee drinks must have a closed lid and straw.
Location: Kitchen
Equipment: Prep table
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean and sanitize the can open after use.
Location: Kitchen
Equipment: Can opener
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: The hand sink is soiled. cos
Location: Kitchen
Equipment: Hand sink
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Hood light is out.
Location: Kitchen
- Warewash solution(s) unclean (corrected)
Warewashing solution(s) at 3 bay soiled.
Correction: Warewashing solution(s) shall be maintained clean.
Comments: Clean the 3 bay sink and area around it.
Location: Bar
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Recaulk area along the dish machine.
Location: Dish machine area
- 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: 1. Dish machine is soiled at the top and inside from food debris. Please keep the dish machine clean inside and out.2. Areas along the slinding and flip doors on the ice machine are soiled with mold and food debris. Please clean mire frequently. 3. Dipping well is soiled from food debris.
Location: Dish machine area
Equipment: Dishmachine
- 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. Dish machine is soiled at the top and inside from food debris. Please keep the dish machine clean inside and out.2. Areas along the slinding and flip doors on the ice machine are soiled with mold and food debris. Please clean mire frequently. 3. Dipping well is soiled from food debris.
Location: Kitchen
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Dish machine is soiled at the top and inside from food debris. Please keep the dish machine clean inside and out.2. Areas along the slinding and flip doors on the ice machine are soiled with mold and food debris. Please clean mire frequently. 3. Dipping well is soiled from food debris.
Location: Wait staff area
Equipment: Dipper well
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Hot holding uni, used to hold the dinner rolls is soiled. Pleae clean more frequently.
Location: Wait staff area
Equipment: Conveyer oven
- Warewashing equipment cleaning (corrected on site)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: Warewash equipment soiled from an accumulation of food debris. Clean the warewash equipment more frequently.
Location: Dish machine area
|
03/31/2014 | Recheck |
- 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: Employee drinks must have a closed lid and straw.
Location: Kitchen
Equipment: Prep table
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean and sanitize the can open after use.
Location: Kitchen
Equipment: Can opener
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: The hand sink is soiled. cos
Location: Kitchen
Equipment: Hand sink
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Hood light is out.
Location: Kitchen
- Warewash solution(s) unclean
Warewashing solution(s) at 3 bay soiled.
Correction: Warewashing solution(s) shall be maintained clean.
Comments: Clean the 3 bay sink and area around it.
Location: Bar
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Recaulk area along the dish machine.
Location: Dish machine area
- 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. Dish machine is soiled at the top and inside from food debris. Please keep the dish machine clean inside and out.2. Areas along the slinding and flip doors on the ice machine are soiled with mold and food debris. Please clean mire frequently. 3. Dipping well is soiled from food debris.
Location: Dish machine area
Equipment: Dishmachine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Dish machine is soiled at the top and inside from food debris. Please keep the dish machine clean inside and out.2. Areas along the slinding and flip doors on the ice machine are soiled with mold and food debris. Please clean mire frequently. 3. Dipping well is soiled from food debris.
Location: Kitchen
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Dish machine is soiled at the top and inside from food debris. Please keep the dish machine clean inside and out.2. Areas along the slinding and flip doors on the ice machine are soiled with mold and food debris. Please clean mire frequently. 3. Dipping well is soiled from food debris.
Location: Wait staff area
Equipment: Dipper well
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Hot holding uni, used to hold the dinner rolls is soiled. Pleae clean more frequently.
Location: Wait staff area
Equipment: Conveyer oven
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: Warewash equipment soiled from an accumulation of food debris. Clean the warewash equipment more frequently.
Location: Dish machine area
|
03/24/2014 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE DISH MACHINE INSIDE AND OUT MORE FREQUENTLY.
Location: Dish machine area
Equipment: Dishmachine
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: DRIP WELL LEAKING WATER ON THE FLOOR. HAVE EQUIPMENT REPAIRED.
Location: Cook line
Equipment: Dipper well
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER IS LEAKING FROM THE PIPES UNDER THE HAND SINK.. REPAIR PLUMBING.
Location: Kitchen
Equipment: Hand sink
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: OBSERVED TRASH STORED ON THE GROUND INSIDE THE DUMPSTER ENCLOSURE.
Location: Dumpster area
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPLACE DAMAGED FLOOR TILE ON THE COOKS LINE .
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: THE AREA OF CARPET IN THE DINNING ROOM NEAR THE KITCHEN AND WAIT STAFF AREA IS HEAVILY SOILED. PLEASE HAVE THIS SECTION OF CARPET REPLACED.
Location: Dining room
|
02/27/2014 | Non-Illness Complaint Recheck |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE DISH MACHINE INSIDE AND OUT MORE FREQUENTLY.
Location: Dish machine area
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: DRIP WELL LEAKING WATER ON THE FLOOR. HAVE EQUIPMENT REPAIRED.
Location: Cook line
Equipment: Dipper well
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER IS LEAKING FROM THE PIPES UNDER THE HAND SINK.. REPAIR PLUMBING.
Location: Kitchen
Equipment: Hand sink
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: OBSERVED TRASH STORED ON THE GROUND INSIDE THE DUMPSTER ENCLOSURE.
Location: Dumpster area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPLACE DAMAGED FLOOR TILE ON THE COOKS LINE .
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: THE AREA OF CARPET IN THE DINNING ROOM NEAR THE KITCHEN AND WAIT STAFF AREA IS HEAVILY SOILED. PLEASE HAVE THIS SECTION OF CARPET REPLACED.
Location: Dining room
|
02/04/2014 | Non-Illness Complaint Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE DISH MACHINE INSIDE AND OUT MORE FREQUENTLY.
Location: Dish machine area
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: DRIP WELL LEAKING WATER ON THE FLOOR. HAVE EQUIPMENT REPAIRED.
Location: Cook line
Equipment: Dipper well
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER IS LEAKING FROM THE PIPES UNDER THE HAND SINK.. REPAIR PLUMBING.
Location: Kitchen
Equipment: Hand sink
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: OBSERVED TRASH STORED ON THE GROUND INSIDE THE DUMPSTER ENCLOSURE.
Location: Dumpster area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPLACE DAMAGED FLOOR TILE ON THE COOKS LINE .
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: THE AREA OF CARPET IN THE DINNING ROOM NEAR THE KITCHEN AND WAIT STAFF AREA IS HEAVILY SOILED. PLEASE HAVE THIS SECTION OF CARPET REPLACED.
Location: Dining room
|
01/16/2014 | Non-Illness Complaint |
| No violation noted during this evaluation. | 01/10/2014 | 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: PLEASE MAINTAIN FOOD AT 41 DEGREES IN THE COLD TOP COOLER.COS ICE BATH UNIT WILL BE REPLACED. 10/14/13
Location: Cook line
Equipment: Cold top
- 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.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHT WAS OUT IN THE HOOD SYSTEM. REPLACE LIGHT.
Location: Cook line
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: SINGLE SERVICE EQUIPMENT ARE BEING STORED ON THE DETERORATING METAL SHELVES IN THE KITCHEN AREA.
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: WALL ATTACHED METAL SHELVING IS DETERIORATING. PLEASE RESURFACE . (SPRAY PAINT) ONGOING
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN THE EXTERIOR SURFACE OF DISHMACHINE AND THE AREA AROUND IT.
Location: Kitchen
Equipment: Dishmachine
|
10/14/2013 | Recheck |
- 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: PLEASE MAINTAIN FOOD AT 41 DEGREES IN THE COLD TOP COOLER.COS ICE BATH
Location: Cook line
Equipment: Cold top
- Drying mop(s) (corrected on site)
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.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHT WAS OUT IN THE HOOD SYSTEM. REPLACE LIGHT.
Location: Cook line
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: SINGLE SERVICE EQUIPMENT ARE BEING STORED ON THE DETERORATING METAL SHELVES IN THE KITCHEN AREA.
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: WALL ATTACHED METAL SHELVING IS DETERIORATING. PLEASE RESURFACE . (SPRAY PAINT)
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN THE EXTERIOR SURFACE OF DISHMACHINE AND THE AREA AROUND IT.
Location: Kitchen
Equipment: Dishmachine
|
10/04/2013 | Routine |
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Please wash your hands after removing your glove an getting a new pair of gloves from the container
- 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: Both Water well were heavily soiled. Please keep water running when storing in use utensils. Clean the equipment every 24 hour and as frequent as need to prevent accumulation of soiled residues in the water.
Location: Cook line
Equipment: Dipper well
- 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: Both Water well were heavily soiled. Please keep water running when storing in use utensils. Clean the equipment every 24 hour and as frequent as need to prevent accumulation of soiled residues in the water.
Location: Cook line
- Glove use (Non-Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water is leaking from the single door reach cooler on the cooks line. Please have repaired.2.-3. Equiment was not working properly.
Location: Cook line
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water is leaking from the single door reach cooler on the cooks line. Please have repaired.2.-3. Equiment was not working properly.
Location: Cook line
Equipment: Cooler drawers
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water is leaking from the single door reach cooler on the cooks line. Please have repaired.2.-3. Equiment was not working properly.
Location: Cook line
Equipment: Cold top
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Employee is using the trash can as a prep table. Please discontinue this practice.
Location: Cook line
|
06/10/2013 | Recheck |
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Please wash your hands after removing your glove an getting a new pair of gloves from the container
- Food contact cleaning frequency (corrected on site)
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: Both Water well were heavily soiled. Please keep water running when storing in use utensils. Clean the equipment every 24 hour and as frequent as need to prevent accumulation of soiled residues in the water.
Location: Cook line
Equipment: Dipper well
- Food contact cleaning frequency (corrected on site)
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: Both Water well were heavily soiled. Please keep water running when storing in use utensils. Clean the equipment every 24 hour and as frequent as need to prevent accumulation of soiled residues in the water.
Location: Cook line
- Glove use (Non-Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water is leaking from the single door reach cooler on the cooks line. Please have repaired.2.-3. Equiment was not working properly.
Location: Cook line
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water is leaking from the single door reach cooler on the cooks line. Please have repaired.2.-3. Equiment was not working properly.
Location: Cook line
Equipment: Cooler drawers
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water is leaking from the single door reach cooler on the cooks line. Please have repaired.2.-3. Equiment was not working properly.
Location: Cook line
Equipment: Cold top
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Employee is using the trash can as a prep table. Please discontinue this practice.
Location: Cook line
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05/30/2013 | Routine |
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. REPAIR HAND SINK AND KEEP IT CLEAN UNTIL REPAIRED.
Location: Kitchen
Equipment: Hand sink
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. BUN TOASTER WAS SOILED 2. WARMING DRAWER WAS SOILED.PLEASE CLEAN MORE FREQUENTLY.
Location: Cook line
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. BUN TOASTER WAS SOILED 2. WARMING DRAWER WAS SOILED.PLEASE CLEAN MORE FREQUENTLY.
Location: Cook line
Equipment: Warming drawers
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01/31/2013 | 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: Please have equipment repaired. Ice product until repaired and working proper. Observed a copy of the invoice for repairs.
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: Please have equipment repaired. Ice product until repaired and working proper. Observed a copy of the invoice for repairs.
Location: Cook line
Equipment: Cold top
|
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: Please have equipment repaired. Ice product until repaired and working proper.
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: Please have equipment repaired. Ice product until repaired and working proper.
Location: Cook line
Equipment: Cold top
|
09/18/2012 | 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: Please have equipment repaired. Ice product until repaired and working proper.
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: Please have equipment repaired. Ice product until repaired and working proper.
Location: Cook line
Equipment: Cold top
|
09/10/2012 | 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: PICO SAUSE, SALAD DRESSING, SALMON, SALAD COOLER , WERE NOT AT THE PROPER TEMPERATURE OF 41
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: PICO SAUSE, SALAD DRESSING, SALMON, SALAD COOLER , WERE NOT AT THE PROPER TEMPERATURE OF 41
Location: Cook line
Equipment: Cooler drawers
- 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: PICO SAUSE, SALAD DRESSING, SALMON, SALAD COOLER , WERE NOT AT THE PROPER TEMPERATURE OF 41
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: PICO SAUSE, SALAD DRESSING, SALMON, SALAD COOLER , WERE NOT AT THE PROPER TEMPERATURE OF 41
Location: Cook line
Equipment: Reach in cooler
- 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.
Location: Kitchen
Equipment: Can opener
- 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: FLOOR HEAVILY SOILED THROUGHT OUT KITCHEN WITH GREASE, WATER AND FOOD DEBRIS.
Location: Kitchen
- 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: BOX OF CROUTONS STORED ONTHE FLOOR .
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: 1.DRAIN OVER FLOWING NEAR DISHMACHINE.2 CLEAN ALL DRAIN IN THE KITCHEN
Location: Kitchen
Equipment: Dishmachine
- 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 OVER FLOWING NEAR DISHMACHINE.2 CLEAN ALL DRAIN IN THE KITCHEN
Location: Kitchen
- 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: KNIFE STORED IMPROPERLY NEAR MICROWAVE.
Location: Cook line
Equipment: Knife/utensil rack
|
05/09/2012 | Recheck |
| No violation noted during this evaluation. | 05/02/2012 | Illness Complaint |
- 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: PICO SAUSE, SALAD DRESSING, SALMON, SALAD COOLER , WERE NOT AT THE PROPER TEMPERATURE OF 41
Location: Cook line
Equipment: Cold top
- 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: PICO SAUSE, SALAD DRESSING, SALMON, SALAD COOLER , WERE NOT AT THE PROPER TEMPERATURE OF 41
Location: Cook line
Equipment: Cooler drawers
- 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: PICO SAUSE, SALAD DRESSING, SALMON, SALAD COOLER , WERE NOT AT THE PROPER TEMPERATURE OF 41
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: PICO SAUSE, SALAD DRESSING, SALMON, SALAD COOLER , WERE NOT AT THE PROPER TEMPERATURE OF 41
Location: Cook line
Equipment: Reach in cooler
- 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.
Location: Kitchen
Equipment: Can opener
- 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: FLOOR HEAVILY SOILED THROUGHT OUT KITCHEN WITH GREASE, WATER AND FOOD DEBRIS.
Location: Kitchen
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: BOX OF CROUTONS STORED ONTHE FLOOR .
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: 1.DRAIN OVER FLOWING NEAR DISHMACHINE.2 CLEAN ALL DRAIN IN THE KITCHEN
Location: Kitchen
Equipment: Dishmachine
- 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 OVER FLOWING NEAR DISHMACHINE.2 CLEAN ALL DRAIN IN THE KITCHEN
Location: Kitchen
- 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: KNIFE STORED IMPROPERLY NEAR MICROWAVE.
Location: Cook line
Equipment: Knife/utensil rack
|
05/01/2012 | 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.
Location: Cook line
Equipment: Cold top
- 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: FLOOR HEAVILY SOILED THROUGHT OUT THE KITCHEN. MOVE COOKING EQUIPMEMTWALL BEHIDE THE COOKING EQUIPMENT WAS SOILED.
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: FLOOR HEAVILY SOILED THROUGHT OUT THE KITCHEN. MOVE COOKING EQUIPMEMTWALL BEHIDE THE COOKING EQUIPMENT WAS SOILED.
Location: Cook line
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: SIDES SURFACES
Location: Cook line
Equipment: Deep fryer
|
12/05/2011 | Routine |
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