- 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: TURKEY IN PREP TOP COOLER HOLDING AT 51 DEGREES. THIS HOLDING TRAY WAS OVERLOADED AND NOT MAINTAINING PROPER TEMPERATURE. OTHER ITEMS IN PREP TOP OK.RELOADED AND CORRECTED ON SITE.
Location: Cook line
Equipment: Prep Top Cooler
- Pests/rodents (corrected)
Presence of pests.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FRUIT FLIES PRESENT IN ESTABLISHMENT. SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS AND KEEP AREA AS CLEAN AND DRY AS POSSIBLE.
- Hand sink improper usage (corrected on site)
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: LEMONS DUMPED IN HANDSINK IN WAIT STAFF AREA. USE HAND SINKS FOR HAND WASHING ONLY. CORRECTED ON SITE
Location: Wait staff area
Equipment: Hand sink
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN PLACE SANITIZER CONCENTRATION TO LOW AT LESS THAN 100 PPM. UTILIZE TEST STRIPS TO ENSURE QUATERNARY AMMONIA SANITIZER IS BETWEEN 150-400 PPM.BUCKET REFILLED AND CORRECTED ON SITE.
Location: Cook line
- 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 CLOTHES OUT ON COUNTER ON COOK LINE AND WIPING CLOTH ON RACK IN WALK IN. STORE WIPING CLOTHES IN SANITIZER BUCKET WHEN NOT IN USE. CORRECTED ON SITE.
Location: Cook line
- 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 CLOTHES OUT ON COUNTER ON COOK LINE AND WIPING CLOTH ON RACK IN WALK IN. STORE WIPING CLOTHES IN SANITIZER BUCKET WHEN NOT IN USE. CORRECTED ON SITE.
Location: Walk-in cooler
- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: THERMOMETER BROKEN ON DOOR OF WALK IN COOLER. PROVIDE THERMOMETERS FOR ALL COOLERS. THERMOMETER PLACED IN COOLER AND CORRECTED ON SITE.
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: ICE SCOOP LYING IN ICE BIN AT BAR. STORE SCOOP OUTSIDE OF BIN OR WITH HANDLE UP AND NOT CONTACTING ICE. CORRECTED ON SITE.
Location: Bar
Equipment: Ice bin
|
06/25/2014 | 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: TURKEY IN PREP TOP COOLER HOLDING AT 51 DEGREES. THIS HOLDING TRAY WAS OVERLOADED AND NOT MAINTAINING PROPER TEMPERATURE. OTHER ITEMS IN PREP TOP OK.RELOADED AND CORRECTED ON SITE.
Location: Cook line
Equipment: Prep Top Cooler
- Pests/rodents
Presence of pests.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FRUIT FLIES PRESENT IN ESTABLISHMENT. SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS AND KEEP AREA AS CLEAN AND DRY AS POSSIBLE.
- Hand sink improper usage (corrected on site)
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: LEMONS DUMPED IN HANDSINK IN WAIT STAFF AREA. USE HAND SINKS FOR HAND WASHING ONLY. CORRECTED ON SITE
Location: Wait staff area
Equipment: Hand sink
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN PLACE SANITIZER CONCENTRATION TO LOW AT LESS THAN 100 PPM. UTILIZE TEST STRIPS TO ENSURE QUATERNARY AMMONIA SANITIZER IS BETWEEN 150-400 PPM.BUCKET REFILLED AND CORRECTED ON SITE.
Location: Cook line
- 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 CLOTHES OUT ON COUNTER ON COOK LINE AND WIPING CLOTH ON RACK IN WALK IN. STORE WIPING CLOTHES IN SANITIZER BUCKET WHEN NOT IN USE. CORRECTED ON SITE.
Location: Cook line
- 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 CLOTHES OUT ON COUNTER ON COOK LINE AND WIPING CLOTH ON RACK IN WALK IN. STORE WIPING CLOTHES IN SANITIZER BUCKET WHEN NOT IN USE. CORRECTED ON SITE.
Location: Walk-in cooler
- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: THERMOMETER BROKEN ON DOOR OF WALK IN COOLER. PROVIDE THERMOMETERS FOR ALL COOLERS. THERMOMETER PLACED IN COOLER AND CORRECTED ON SITE.
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: ICE SCOOP LYING IN ICE BIN AT BAR. STORE SCOOP OUTSIDE OF BIN OR WITH HANDLE UP AND NOT CONTACTING ICE. CORRECTED ON SITE.
Location: Bar
Equipment: Ice bin
|
06/18/2014 | Routine |
- 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. OBSERVED SEVERAL FRUITFLIES/GNATS IN KITCHEN.PEST CONTROL COMPANY WAS OUT LAST FRIDAY. CONTINUE USING PEST CONTROL COMPANY AND FOLLOWING RECOMMENDATIONS TO ELIMINATE PESTS FROM ESTABLISHMENT.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. TABLE MOUNTED CAN OPEN HEAVILY SOILED WITH DEBRIS BUILDUP.CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Can opener
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: 1. EMPLOYEE RESTROOM, WOMEN'S RESTROOM, AND MEN'S RESTROOM HANDSINKS NOT PROVIDING HOT WATER.REPAIR ACCORDINGLY TO PROVIDE RUNNING HOT WATER THAT IS ATLEAST 100 DEGREES F.
Location: Emp restroom
Equipment: Hand sink
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: 1. EMPLOYEE RESTROOM, WOMEN'S RESTROOM, AND MEN'S RESTROOM HANDSINKS NOT PROVIDING HOT WATER.REPAIR ACCORDINGLY TO PROVIDE RUNNING HOT WATER THAT IS ATLEAST 100 DEGREES F.
Location: Womens restroom
Equipment: Hand sink
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: 1. EMPLOYEE RESTROOM, WOMEN'S RESTROOM, AND MEN'S RESTROOM HANDSINKS NOT PROVIDING HOT WATER.REPAIR ACCORDINGLY TO PROVIDE RUNNING HOT WATER THAT IS ATLEAST 100 DEGREES F.
Location: Mens restroom
Equipment: Hand sink
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. RESEAL/CAULK DISHMACHINE AND THREE BAY SINK TO WALL. CURRENT CAULKING/SEALING IS MOLDED AND NOT HOLDING EQUIPMENT TO WALL.
Location: Kitchen
Equipment: Dishmachine
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. RESEAL/CAULK DISHMACHINE AND THREE BAY SINK TO WALL. CURRENT CAULKING/SEALING IS MOLDED AND NOT HOLDING EQUIPMENT TO WALL.
Location: Kitchen
Equipment: 3-bay
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BLUE BIN USED TO STORE ICE SCOOP FOR ICE MACHINE HAS MOLD BUILDUP INSIDE.CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Ice machine
- 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. FAUCET AT HAND SINK IN COOK LINE AREA LEAKING AND DOES NOT SHUT OFF.REPAIR ACCORDINGLY.
Location: Cook line
Equipment: Hand sink
|
11/13/2013 | Recheck |
- 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. OBSERVED SEVERAL FRUITFLIES/GNATS IN KITCHEN.PEST CONTROL COMPANY WAS OUT LAST FRIDAY. CONTINUE USING PEST CONTROL COMPANY AND FOLLOWING RECOMMENDATIONS TO ELIMINATE PESTS FROM ESTABLISHMENT.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. TABLE MOUNTED CAN OPEN HEAVILY SOILED WITH DEBRIS BUILDUP.CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Can opener
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: 1. EMPLOYEE RESTROOM, WOMEN'S RESTROOM, AND MEN'S RESTROOM HANDSINKS NOT PROVIDING HOT WATER.REPAIR ACCORDINGLY TO PROVIDE RUNNING HOT WATER THAT IS ATLEAST 100 DEGREES F.
Location: Emp restroom
Equipment: Hand sink
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: 1. EMPLOYEE RESTROOM, WOMEN'S RESTROOM, AND MEN'S RESTROOM HANDSINKS NOT PROVIDING HOT WATER.REPAIR ACCORDINGLY TO PROVIDE RUNNING HOT WATER THAT IS ATLEAST 100 DEGREES F.
Location: Womens restroom
Equipment: Hand sink
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: 1. EMPLOYEE RESTROOM, WOMEN'S RESTROOM, AND MEN'S RESTROOM HANDSINKS NOT PROVIDING HOT WATER.REPAIR ACCORDINGLY TO PROVIDE RUNNING HOT WATER THAT IS ATLEAST 100 DEGREES F.
Location: Mens restroom
Equipment: Hand sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. RESEAL/CAULK DISHMACHINE AND THREE BAY SINK TO WALL. CURRENT CAULKING/SEALING IS MOLDED AND NOT HOLDING EQUIPMENT TO WALL.
Location: Kitchen
Equipment: Dishmachine
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. RESEAL/CAULK DISHMACHINE AND THREE BAY SINK TO WALL. CURRENT CAULKING/SEALING IS MOLDED AND NOT HOLDING EQUIPMENT TO WALL.
Location: Kitchen
Equipment: 3-bay
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BLUE BIN USED TO STORE ICE SCOOP FOR ICE MACHINE HAS MOLD BUILDUP INSIDE.CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Ice machine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. FAUCET AT HAND SINK IN COOK LINE AREA LEAKING AND DOES NOT SHUT OFF.REPAIR ACCORDINGLY.
Location: Cook line
Equipment: Hand sink
|
11/05/2013 | 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. TOMATO SOUP IN HOT BOX ACROSS FROM COOK LINE MEASURED 120 DEGREES F.2. COOKED RICE IN HOT BOX ACROSS FROM COOK LINE MEASURED 118 DEGREES F.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD HOT ARE KEPT AT 135 DEGREES F OR ABOVE.
Location: Cook line
Equipment: -
- 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. COLE SLAW IN COLD TOP IN WAITSTAFF AREA MEASURED 50 DEGREES F.2. COLE SLAW DRESSING IN REACH IN COOLER UNDER COLD TOP IN WAITSTAFF AREA MEASURED 45-46 DEGREES F.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
Location: Wait staff area
Equipment: Cold top
- 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: 1. EXCESSIVE TRASH AND DEBRIS IN DUMPSTER AREA.PLEASE IMPROVE ROUTINE CLEANING.
Location: Dumpster area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. FOOD DEBRIS ON FLOOR OF WALK IN FREEZER. (EX. FRENCH FRIES)PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Walk-in freezer
- 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: 1. TWO BOXES OF FROZEN FOOD IN WALK IN FREEZER STORED DIRECTLY ON THE FLOOR.PLEASE ENSURE ALL FOOD ITEMS ARE STORED AT LEAST 6 INCHES ABOVE THE FLOOR IN A CLEAN AND DRY LOCATION.
Location: Walk-in freezer
Equipment: Walk in freezer
|
05/01/2013 | Recheck |
- 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. TOMATO SOUP IN HOT BOX ACROSS FROM COOK LINE MEASURED 120 DEGREES F.2. COOKED RICE IN HOT BOX ACROSS FROM COOK LINE MEASURED 118 DEGREES F.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD HOT ARE KEPT AT 135 DEGREES F OR ABOVE.
Location: Cook line
Equipment: -
- 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. COLE SLAW IN COLD TOP IN WAITSTAFF AREA MEASURED 50 DEGREES F.2. COLE SLAW DRESSING IN REACH IN COOLER UNDER COLD TOP IN WAITSTAFF AREA MEASURED 45-46 DEGREES F.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
Location: Wait staff area
Equipment: Cold top
- 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: 1. EXCESSIVE TRASH AND DEBRIS IN DUMPSTER AREA.PLEASE IMPROVE ROUTINE CLEANING.
Location: Dumpster area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. FOOD DEBRIS ON FLOOR OF WALK IN FREEZER. (EX. FRENCH FRIES)PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Walk-in freezer
- 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: 1. TWO BOXES OF FROZEN FOOD IN WALK IN FREEZER STORED DIRECTLY ON THE FLOOR.PLEASE ENSURE ALL FOOD ITEMS ARE STORED AT LEAST 6 INCHES ABOVE THE FLOOR IN A CLEAN AND DRY LOCATION.
Location: Walk-in freezer
Equipment: Walk in freezer
|
04/23/2013 | 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. TOMATO SOUP IN HOT BOX ACROSS FROM COOK LINE MEASURED 120 DEGREES F.2. COOKED RICE IN HOT BOX ACROSS FROM COOK LINE MEASURED 118 DEGREES F.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD HOT ARE KEPT AT 135 DEGREES F OR ABOVE.
Location: Cook line
Equipment: -
- 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. COLE SLAW IN COLD TOP IN WAITSTAFF AREA MEASURED 50 DEGREES F.2. COLE SLAW DRESSING IN REACH IN COOLER UNDER COLD TOP IN WAITSTAFF AREA MEASURED 45-46 DEGREES F.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
Location: Wait staff area
Equipment: Cold top
- 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. OBSERVED SEVERAL FRUIT FLIES/GNATS IN BAR AREA.PLEASE LOCATE SOURCE OF INFESTATION AND ELIMINATE.
Location: Bar
- 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: 1. EXCESSIVE TRASH AND DEBRIS IN DUMPSTER AREA.PLEASE IMPROVE ROUTINE CLEANING.
Location: Dumpster area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. FOOD DEBRIS ON FLOOR OF WALK IN FREEZER. (EX. FRENCH FRIES)PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Walk-in freezer
- 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: 1. TWO BOXES OF FROZEN FOOD IN WALK IN FREEZER STORED DIRECTLY ON THE FLOOR.PLEASE ENSURE ALL FOOD ITEMS ARE STORED AT LEAST 6 INCHES ABOVE THE FLOOR IN A CLEAN AND DRY LOCATION.
Location: Walk-in freezer
Equipment: Walk in freezer
|
04/10/2013 | 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: Repair the prep cooler at the wait station .
- 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: Gnats observed in the wait station.
- 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: Discontinue eating at the wait station.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the door gaskets and door openings on the prep cooler - pizza station.
- 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: Secure the floor in the meat wallk in cooler.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean the outside of the meat walk in cooler door.2. Clean the outside of the trash container in the produce prep area.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Repair the walk in cooler condensate drain.
|
01/03/2013 | 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: Repair the prep cooler at the wait station .
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats observed in the wait station.
- 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: Discontinue eating at the wait station.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the door gaskets and door openings on the prep cooler - pizza station.
- 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: Secure the floor in the meat wallk in cooler.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean the outside of the meat walk in cooler door.2. Clean the outside of the trash container in the produce prep area.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Repair the walk in cooler condensate drain.
|
12/20/2012 | 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: Repair the prep cooler at the wait station .
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats observed in the wait station.
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Discontinue eating at the wait station.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the door gaskets and door openings on the prep cooler - pizza station.
- 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: Secure the floor in the meat wallk in cooler.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean the outside of the meat walk in cooler door.2. Clean the outside of the trash container in the produce prep area.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Repair the walk in cooler condensate drain.
|
12/18/2012 | 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. Small steam unit on wait staff line holding hot foods at 129 deg. F Hold all hot foods at 135 deg. F or above.
Location: Wait staff area
- 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. Baged cheese held at 47 to 48 deg. F. on top of end cold top unit by pizza ovens. Hold all cold foods at 41 deg. F or below. 2. Corn beef and cheese on top of small cold top unit held at 48 deg. F foods in bottom sectton at 46 deg. F. Hold all cold foods at 41 deg. F or below. 3. Cold top left of 8 gas burner unit holding food items at 48 deg. F on top and 56 deg. F in bottom section. Hold all cold foods at 41 deg. F or below. 4. Pull out cooler drawers on cooks line holding food items at 47 to 50 deg. F. Hold all cold foods at 41 deg. F. or below.
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. Baged cheese held at 47 to 48 deg. F. on top of end cold top unit by pizza ovens. Hold all cold foods at 41 deg. F or below. 2. Corn beef and cheese on top of small cold top unit held at 48 deg. F foods in bottom sectton at 46 deg. F. Hold all cold foods at 41 deg. F or below. 3. Cold top left of 8 gas burner unit holding food items at 48 deg. F on top and 56 deg. F in bottom section. Hold all cold foods at 41 deg. F or below. 4. Pull out cooler drawers on cooks line holding food items at 47 to 50 deg. F. Hold all cold foods at 41 deg. F. or below.
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. Baged cheese held at 47 to 48 deg. F. on top of end cold top unit by pizza ovens. Hold all cold foods at 41 deg. F or below. 2. Corn beef and cheese on top of small cold top unit held at 48 deg. F foods in bottom sectton at 46 deg. F. Hold all cold foods at 41 deg. F or below. 3. Cold top left of 8 gas burner unit holding food items at 48 deg. F on top and 56 deg. F in bottom section. Hold all cold foods at 41 deg. F or below. 4. Pull out cooler drawers on cooks line holding food items at 47 to 50 deg. F. Hold all cold foods at 41 deg. F. or below.
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. Baged cheese held at 47 to 48 deg. F. on top of end cold top unit by pizza ovens. Hold all cold foods at 41 deg. F or below. 2. Corn beef and cheese on top of small cold top unit held at 48 deg. F foods in bottom sectton at 46 deg. F. Hold all cold foods at 41 deg. F or below. 3. Cold top left of 8 gas burner unit holding food items at 48 deg. F on top and 56 deg. F in bottom section. Hold all cold foods at 41 deg. F or below. 4. Pull out cooler drawers on cooks line holding food items at 47 to 50 deg. F. Hold all cold foods at 41 deg. F. or below.
Location: Cook line
Equipment: Cooler drawers
- 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. Lids to cold tops stored on floor in back area of store. Do not store lids on floor. Store in approved location. 2. Metal sheet pans and cutting boards stored on floor in dish machine area. Remove, Clean and sanitize and store in approved manner.
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. Lids to cold tops stored on floor in back area of store. Do not store lids on floor. Store in approved location. 2. Metal sheet pans and cutting boards stored on floor in dish machine area. Remove, Clean and sanitize and store in approved manner.
Location: Dish machine area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor soiled below shelving by walk in freezer area. Clean. floor.
Location: Kitchen (back)
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Three bay sink soiled. Clean
Location: Dish machine area
Equipment: 3-bay
|
08/09/2012 | 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. Small steam unit on wait staff line holding hot foods at 129 deg. F Hold all hot foods at 135 deg. F or above.
Location: Wait staff area
- 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. Baged cheese held at 47 to 48 deg. F. on top of end cold top unit by pizza ovens. Hold all cold foods at 41 deg. F or below. 2. Corn beef and cheese on top of small cold top unit held at 48 deg. F foods in bottom sectton at 46 deg. F. Hold all cold foods at 41 deg. F or below. 3. Cold top left of 8 gas burner unit holding food items at 48 deg. F on top and 56 deg. F in bottom section. Hold all cold foods at 41 deg. F or below. 4. Pull out cooler drawers on cooks line holding food items at 47 to 50 deg. F. Hold all cold foods at 41 deg. F. or below.
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. Baged cheese held at 47 to 48 deg. F. on top of end cold top unit by pizza ovens. Hold all cold foods at 41 deg. F or below. 2. Corn beef and cheese on top of small cold top unit held at 48 deg. F foods in bottom sectton at 46 deg. F. Hold all cold foods at 41 deg. F or below. 3. Cold top left of 8 gas burner unit holding food items at 48 deg. F on top and 56 deg. F in bottom section. Hold all cold foods at 41 deg. F or below. 4. Pull out cooler drawers on cooks line holding food items at 47 to 50 deg. F. Hold all cold foods at 41 deg. F. or below.
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. Baged cheese held at 47 to 48 deg. F. on top of end cold top unit by pizza ovens. Hold all cold foods at 41 deg. F or below. 2. Corn beef and cheese on top of small cold top unit held at 48 deg. F foods in bottom sectton at 46 deg. F. Hold all cold foods at 41 deg. F or below. 3. Cold top left of 8 gas burner unit holding food items at 48 deg. F on top and 56 deg. F in bottom section. Hold all cold foods at 41 deg. F or below. 4. Pull out cooler drawers on cooks line holding food items at 47 to 50 deg. F. Hold all cold foods at 41 deg. F. or below.
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. Baged cheese held at 47 to 48 deg. F. on top of end cold top unit by pizza ovens. Hold all cold foods at 41 deg. F or below. 2. Corn beef and cheese on top of small cold top unit held at 48 deg. F foods in bottom sectton at 46 deg. F. Hold all cold foods at 41 deg. F or below. 3. Cold top left of 8 gas burner unit holding food items at 48 deg. F on top and 56 deg. F in bottom section. Hold all cold foods at 41 deg. F or below. 4. Pull out cooler drawers on cooks line holding food items at 47 to 50 deg. F. Hold all cold foods at 41 deg. F. or below.
Location: Cook line
Equipment: Cooler drawers
- 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. Lids to cold tops stored on floor in back area of store. Do not store lids on floor. Store in approved location. 2. Metal sheet pans and cutting boards stored on floor in dish machine area. Remove, Clean and sanitize and store in approved manner.
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. Lids to cold tops stored on floor in back area of store. Do not store lids on floor. Store in approved location. 2. Metal sheet pans and cutting boards stored on floor in dish machine area. Remove, Clean and sanitize and store in approved manner.
Location: Dish machine area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor soiled below shelving by walk in freezer area. Clean. floor.
Location: Kitchen (back)
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Three bay sink soiled. Clean
Location: Dish machine area
Equipment: 3-bay
|
08/01/2012 | 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.
Comments: 1. Three large sheet pans of raw hamburger at 68 deg. F at room temperature on speed rack on cooks line. Do not sit potentially hazardous foods out at room temperature. Hold all cold foods at 41 deg. F or below. 2. Large cold top by pizza area holding baged chees on top of unit at 62 F. Chicken mix bags at 54 deg. F. Crab dip at 50 deg. F. 47 deg. F. in bottom section of unit. Repair unit to a sound working conditon so as to hold all cold foods at 41 deg. F. or below. 3. Cod top prep cooler next to gas top burner unit holding food items at 49 deg. F. on top and 47 deg. F. below. Repair unit to a sound workig conditon so as to hold all cold foods at 41 deg. F or below 4. Salad cold top cooler holding food items at 46 to 49 deg. F Repair unit so as to hold all cold foods at 41 deg. F or below. 5. Wait sation cold top unit holding cold foods at 45 deg. F. on top of unit. Repair unit so as to hold all cold foods at 41 deg. F. or below.
Location: Cook line
Equipment: -
- 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. Three large sheet pans of raw hamburger at 68 deg. F at room temperature on speed rack on cooks line. Do not sit potentially hazardous foods out at room temperature. Hold all cold foods at 41 deg. F or below. 2. Large cold top by pizza area holding baged chees on top of unit at 62 F. Chicken mix bags at 54 deg. F. Crab dip at 50 deg. F. 47 deg. F. in bottom section of unit. Repair unit to a sound working conditon so as to hold all cold foods at 41 deg. F. or below. 3. Cod top prep cooler next to gas top burner unit holding food items at 49 deg. F. on top and 47 deg. F. below. Repair unit to a sound workig conditon so as to hold all cold foods at 41 deg. F or below 4. Salad cold top cooler holding food items at 46 to 49 deg. F Repair unit so as to hold all cold foods at 41 deg. F or below. 5. Wait sation cold top unit holding cold foods at 45 deg. F. on top of unit. Repair unit so as to hold all cold foods at 41 deg. F. or below.
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. Three large sheet pans of raw hamburger at 68 deg. F at room temperature on speed rack on cooks line. Do not sit potentially hazardous foods out at room temperature. Hold all cold foods at 41 deg. F or below. 2. Large cold top by pizza area holding baged chees on top of unit at 62 F. Chicken mix bags at 54 deg. F. Crab dip at 50 deg. F. 47 deg. F. in bottom section of unit. Repair unit to a sound working conditon so as to hold all cold foods at 41 deg. F. or below. 3. Cod top prep cooler next to gas top burner unit holding food items at 49 deg. F. on top and 47 deg. F. below. Repair unit to a sound workig conditon so as to hold all cold foods at 41 deg. F or below 4. Salad cold top cooler holding food items at 46 to 49 deg. F Repair unit so as to hold all cold foods at 41 deg. F or below. 5. Wait sation cold top unit holding cold foods at 45 deg. F. on top of unit. Repair unit so as to hold all cold foods at 41 deg. F. or below.
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. Three large sheet pans of raw hamburger at 68 deg. F at room temperature on speed rack on cooks line. Do not sit potentially hazardous foods out at room temperature. Hold all cold foods at 41 deg. F or below. 2. Large cold top by pizza area holding baged chees on top of unit at 62 F. Chicken mix bags at 54 deg. F. Crab dip at 50 deg. F. 47 deg. F. in bottom section of unit. Repair unit to a sound working conditon so as to hold all cold foods at 41 deg. F. or below. 3. Cod top prep cooler next to gas top burner unit holding food items at 49 deg. F. on top and 47 deg. F. below. Repair unit to a sound workig conditon so as to hold all cold foods at 41 deg. F or below 4. Salad cold top cooler holding food items at 46 to 49 deg. F Repair unit so as to hold all cold foods at 41 deg. F or below. 5. Wait sation cold top unit holding cold foods at 45 deg. F. on top of unit. Repair unit so as to hold all cold foods at 41 deg. F. or below.
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. Three large sheet pans of raw hamburger at 68 deg. F at room temperature on speed rack on cooks line. Do not sit potentially hazardous foods out at room temperature. Hold all cold foods at 41 deg. F or below. 2. Large cold top by pizza area holding baged chees on top of unit at 62 F. Chicken mix bags at 54 deg. F. Crab dip at 50 deg. F. 47 deg. F. in bottom section of unit. Repair unit to a sound working conditon so as to hold all cold foods at 41 deg. F. or below. 3. Cod top prep cooler next to gas top burner unit holding food items at 49 deg. F. on top and 47 deg. F. below. Repair unit to a sound workig conditon so as to hold all cold foods at 41 deg. F or below 4. Salad cold top cooler holding food items at 46 to 49 deg. F Repair unit so as to hold all cold foods at 41 deg. F or below. 5. Wait sation cold top unit holding cold foods at 45 deg. F. on top of unit. Repair unit so as to hold all cold foods at 41 deg. F. or below.
Location: Wait staff area
Equipment: Cold top
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: 1. Food handlers touching ready to eat food items with bare hands. Use approved utensils to handle all ready to eat food items. Provide and use utensils such as gloves, deli wrap, or tongs.
- 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: 1. Food handlers are not washing hands before preping / cooking food items on cooks line. Wash hands with soap and water before handling / cooking / preping any food items before using gloves to handle food ttems.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener blade soiled. Clean and sanitize. 2. White cutting board at cold top by pizza prep area on cold top soiled. Clean and sanitze. 3. Gray cutting board by cold top listed above ( 2 ) soiled. Clean and sanitize.
Location: Kitchen (back)
Equipment: Can opener
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener blade soiled. Clean and sanitize. 2. White cutting board at cold top by pizza prep area on cold top soiled. Clean and sanitze. 3. Gray cutting board by cold top listed above ( 2 ) soiled. Clean and sanitize.
Location: Cook line
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hand sink not draining in back kitchen area by office. Repair to a sound working condition. 2. No hot water at hand sink by salad cold top on cooks line. Repair You must have at leat 100 deg. F. hot water for hand washing. 3. No hot water at hand sink in dish machine area hand sink Repair You must have at leat 100 deg. F. hot water for hand washing. 4 No hot water at hand sink in wait station area hand sink near employee restroom. You must have at leat 100 deg. F. hot water for hand washing. 5 No hot water at hand sink in bar . Repair You must have at leat 100 deg. F. hot water for hand washing.
Location: Kitchen (back)
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hand sink not draining in back kitchen area by office. Repair to a sound working condition. 2. No hot water at hand sink by salad cold top on cooks line. Repair You must have at leat 100 deg. F. hot water for hand washing. 3. No hot water at hand sink in dish machine area hand sink Repair You must have at leat 100 deg. F. hot water for hand washing. 4 No hot water at hand sink in wait station area hand sink near employee restroom. You must have at leat 100 deg. F. hot water for hand washing. 5 No hot water at hand sink in bar . Repair You must have at leat 100 deg. F. hot water for hand washing.
Location: Cook line
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hand sink not draining in back kitchen area by office. Repair to a sound working condition. 2. No hot water at hand sink by salad cold top on cooks line. Repair You must have at leat 100 deg. F. hot water for hand washing. 3. No hot water at hand sink in dish machine area hand sink Repair You must have at leat 100 deg. F. hot water for hand washing. 4 No hot water at hand sink in wait station area hand sink near employee restroom. You must have at leat 100 deg. F. hot water for hand washing. 5 No hot water at hand sink in bar . Repair You must have at leat 100 deg. F. hot water for hand washing.
Location: Dish machine area
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hand sink not draining in back kitchen area by office. Repair to a sound working condition. 2. No hot water at hand sink by salad cold top on cooks line. Repair You must have at leat 100 deg. F. hot water for hand washing. 3. No hot water at hand sink in dish machine area hand sink Repair You must have at leat 100 deg. F. hot water for hand washing. 4 No hot water at hand sink in wait station area hand sink near employee restroom. You must have at leat 100 deg. F. hot water for hand washing. 5 No hot water at hand sink in bar . Repair You must have at leat 100 deg. F. hot water for hand washing.
Location: Wait staff area
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hand sink not draining in back kitchen area by office. Repair to a sound working condition. 2. No hot water at hand sink by salad cold top on cooks line. Repair You must have at leat 100 deg. F. hot water for hand washing. 3. No hot water at hand sink in dish machine area hand sink Repair You must have at leat 100 deg. F. hot water for hand washing. 4 No hot water at hand sink in wait station area hand sink near employee restroom. You must have at leat 100 deg. F. hot water for hand washing. 5 No hot water at hand sink in bar . Repair You must have at leat 100 deg. F. hot water for hand washing.
Location: Bar
Equipment: Hand sink
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: 1. Bar sink not set up correctly. Sink was set up wash -- sanitize - risen. Set sink up wash -- rinse ---- sanitize -- air dry NOTE > COORECTED AT TIME OF INSPECTION
Location: Bar
- 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.
Comments: 1. Food handlers putting on gloves without wsshing hands at handsink with soap and water first. Wash hands at hand sink before using golves to handle ready to eat food items.
- 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. Metal baking pan on floor in back kitchen area. Remvoe, Do not store on floor. 2. Lids to cold top coolers on floor by cooks line. Remove. Do not store on floor. 3. Clean knives stoed in with in - place sanitizing water on cooks line Do not store knives in with sanitizer water.
Location: Kitchen (back)
- 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. Metal baking pan on floor in back kitchen area. Remvoe, Do not store on floor. 2. Lids to cold top coolers on floor by cooks line. Remove. Do not store on floor. 3. Clean knives stoed in with in - place sanitizing water on cooks line Do not store knives in with sanitizer water.
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 below 4 bay bar sink. Clean.
Location: Bar
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sitting out on cooks line. Store towels in approved manner Wet towels shall be stored in sanitizer when not in use.
Location: Cook line
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Three sheet pans of raw hamburger thawing out on speed rack on cooks line. Use approved methods to thaw all frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Door to " Hatco " hot holding unit in poor repair on inside of door, door seal in poor repair. Repair unit to a sound workijng condtion.
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: 1. Boxes of food on floor of walk in freezer. Remove. Store on approved shelving.
Location: Walk-in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Mold on seal for three bay sink in dishmachine area. Clean.
Location: Dish machine area
Equipment: 3-bay
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink in employee restroom. Provide.
Location: Emp restroom
Equipment: Hand sink
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Top of dish machine soiled. Clean.
Location: Dish machine area
Equipment: Dishmachine
- Water pressure (corrected)
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
Comments: 1. Hot water preasue low at hand sink in bar area. Repair
Location: Bar
Equipment: Hand sink
|
03/23/2012 | 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. Three large sheet pans of raw hamburger at 68 deg. F at room temperature on speed rack on cooks line. Do not sit potentially hazardous foods out at room temperature. Hold all cold foods at 41 deg. F or below. 2. Large cold top by pizza area holding baged chees on top of unit at 62 F. Chicken mix bags at 54 deg. F. Crab dip at 50 deg. F. 47 deg. F. in bottom section of unit. Repair unit to a sound working conditon so as to hold all cold foods at 41 deg. F. or below. 3. Cod top prep cooler next to gas top burner unit holding food items at 49 deg. F. on top and 47 deg. F. below. Repair unit to a sound workig conditon so as to hold all cold foods at 41 deg. F or below 4. Salad cold top cooler holding food items at 46 to 49 deg. F Repair unit so as to hold all cold foods at 41 deg. F or below. 5. Wait sation cold top unit holding cold foods at 45 deg. F. on top of unit. Repair unit so as to hold all cold foods at 41 deg. F. or below.
Location: Cook line
Equipment: -
- 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. Three large sheet pans of raw hamburger at 68 deg. F at room temperature on speed rack on cooks line. Do not sit potentially hazardous foods out at room temperature. Hold all cold foods at 41 deg. F or below. 2. Large cold top by pizza area holding baged chees on top of unit at 62 F. Chicken mix bags at 54 deg. F. Crab dip at 50 deg. F. 47 deg. F. in bottom section of unit. Repair unit to a sound working conditon so as to hold all cold foods at 41 deg. F. or below. 3. Cod top prep cooler next to gas top burner unit holding food items at 49 deg. F. on top and 47 deg. F. below. Repair unit to a sound workig conditon so as to hold all cold foods at 41 deg. F or below 4. Salad cold top cooler holding food items at 46 to 49 deg. F Repair unit so as to hold all cold foods at 41 deg. F or below. 5. Wait sation cold top unit holding cold foods at 45 deg. F. on top of unit. Repair unit so as to hold all cold foods at 41 deg. F. or below.
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. Three large sheet pans of raw hamburger at 68 deg. F at room temperature on speed rack on cooks line. Do not sit potentially hazardous foods out at room temperature. Hold all cold foods at 41 deg. F or below. 2. Large cold top by pizza area holding baged chees on top of unit at 62 F. Chicken mix bags at 54 deg. F. Crab dip at 50 deg. F. 47 deg. F. in bottom section of unit. Repair unit to a sound working conditon so as to hold all cold foods at 41 deg. F. or below. 3. Cod top prep cooler next to gas top burner unit holding food items at 49 deg. F. on top and 47 deg. F. below. Repair unit to a sound workig conditon so as to hold all cold foods at 41 deg. F or below 4. Salad cold top cooler holding food items at 46 to 49 deg. F Repair unit so as to hold all cold foods at 41 deg. F or below. 5. Wait sation cold top unit holding cold foods at 45 deg. F. on top of unit. Repair unit so as to hold all cold foods at 41 deg. F. or below.
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. Three large sheet pans of raw hamburger at 68 deg. F at room temperature on speed rack on cooks line. Do not sit potentially hazardous foods out at room temperature. Hold all cold foods at 41 deg. F or below. 2. Large cold top by pizza area holding baged chees on top of unit at 62 F. Chicken mix bags at 54 deg. F. Crab dip at 50 deg. F. 47 deg. F. in bottom section of unit. Repair unit to a sound working conditon so as to hold all cold foods at 41 deg. F. or below. 3. Cod top prep cooler next to gas top burner unit holding food items at 49 deg. F. on top and 47 deg. F. below. Repair unit to a sound workig conditon so as to hold all cold foods at 41 deg. F or below 4. Salad cold top cooler holding food items at 46 to 49 deg. F Repair unit so as to hold all cold foods at 41 deg. F or below. 5. Wait sation cold top unit holding cold foods at 45 deg. F. on top of unit. Repair unit so as to hold all cold foods at 41 deg. F. or below.
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. Three large sheet pans of raw hamburger at 68 deg. F at room temperature on speed rack on cooks line. Do not sit potentially hazardous foods out at room temperature. Hold all cold foods at 41 deg. F or below. 2. Large cold top by pizza area holding baged chees on top of unit at 62 F. Chicken mix bags at 54 deg. F. Crab dip at 50 deg. F. 47 deg. F. in bottom section of unit. Repair unit to a sound working conditon so as to hold all cold foods at 41 deg. F. or below. 3. Cod top prep cooler next to gas top burner unit holding food items at 49 deg. F. on top and 47 deg. F. below. Repair unit to a sound workig conditon so as to hold all cold foods at 41 deg. F or below 4. Salad cold top cooler holding food items at 46 to 49 deg. F Repair unit so as to hold all cold foods at 41 deg. F or below. 5. Wait sation cold top unit holding cold foods at 45 deg. F. on top of unit. Repair unit so as to hold all cold foods at 41 deg. F. or below.
Location: Wait staff area
Equipment: Cold top
- Bare hand contact (critical)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: 1. Food handlers touching ready to eat food items with bare hands. Use approved utensils to handle all ready to eat food items. Provide and use utensils such as gloves, deli wrap, or tongs.
- No hand washing (when)
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: 1. Food handlers are not washing hands before preping / cooking food items on cooks line. Wash hands with soap and water before handling / cooking / preping any food items before using gloves to handle food ttems.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener blade soiled. Clean and sanitize. 2. White cutting board at cold top by pizza prep area on cold top soiled. Clean and sanitze. 3. Gray cutting board by cold top listed above ( 2 ) soiled. Clean and sanitize.
Location: Kitchen (back)
Equipment: Can opener
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener blade soiled. Clean and sanitize. 2. White cutting board at cold top by pizza prep area on cold top soiled. Clean and sanitze. 3. Gray cutting board by cold top listed above ( 2 ) soiled. Clean and sanitize.
Location: Cook line
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hand sink not draining in back kitchen area by office. Repair to a sound working condition. 2. No hot water at hand sink by salad cold top on cooks line. Repair You must have at leat 100 deg. F. hot water for hand washing. 3. No hot water at hand sink in dish machine area hand sink Repair You must have at leat 100 deg. F. hot water for hand washing. 4 No hot water at hand sink in wait station area hand sink near employee restroom. You must have at leat 100 deg. F. hot water for hand washing. 5 No hot water at hand sink in bar . Repair You must have at leat 100 deg. F. hot water for hand washing.
Location: Kitchen (back)
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hand sink not draining in back kitchen area by office. Repair to a sound working condition. 2. No hot water at hand sink by salad cold top on cooks line. Repair You must have at leat 100 deg. F. hot water for hand washing. 3. No hot water at hand sink in dish machine area hand sink Repair You must have at leat 100 deg. F. hot water for hand washing. 4 No hot water at hand sink in wait station area hand sink near employee restroom. You must have at leat 100 deg. F. hot water for hand washing. 5 No hot water at hand sink in bar . Repair You must have at leat 100 deg. F. hot water for hand washing.
Location: Cook line
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hand sink not draining in back kitchen area by office. Repair to a sound working condition. 2. No hot water at hand sink by salad cold top on cooks line. Repair You must have at leat 100 deg. F. hot water for hand washing. 3. No hot water at hand sink in dish machine area hand sink Repair You must have at leat 100 deg. F. hot water for hand washing. 4 No hot water at hand sink in wait station area hand sink near employee restroom. You must have at leat 100 deg. F. hot water for hand washing. 5 No hot water at hand sink in bar . Repair You must have at leat 100 deg. F. hot water for hand washing.
Location: Dish machine area
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hand sink not draining in back kitchen area by office. Repair to a sound working condition. 2. No hot water at hand sink by salad cold top on cooks line. Repair You must have at leat 100 deg. F. hot water for hand washing. 3. No hot water at hand sink in dish machine area hand sink Repair You must have at leat 100 deg. F. hot water for hand washing. 4 No hot water at hand sink in wait station area hand sink near employee restroom. You must have at leat 100 deg. F. hot water for hand washing. 5 No hot water at hand sink in bar . Repair You must have at leat 100 deg. F. hot water for hand washing.
Location: Wait staff area
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hand sink not draining in back kitchen area by office. Repair to a sound working condition. 2. No hot water at hand sink by salad cold top on cooks line. Repair You must have at leat 100 deg. F. hot water for hand washing. 3. No hot water at hand sink in dish machine area hand sink Repair You must have at leat 100 deg. F. hot water for hand washing. 4 No hot water at hand sink in wait station area hand sink near employee restroom. You must have at leat 100 deg. F. hot water for hand washing. 5 No hot water at hand sink in bar . Repair You must have at leat 100 deg. F. hot water for hand washing.
Location: Bar
Equipment: Hand sink
- Improper sanitizing of utensil(s) and equipment (corrected on site)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: 1. Bar sink not set up correctly. Sink was set up wash -- sanitize - risen. Set sink up wash -- rinse ---- sanitize -- air dry NOTE > COORECTED AT TIME OF INSPECTION
Location: Bar
- Glove use (Non-Critical)
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.
Comments: 1. Food handlers putting on gloves without wsshing hands at handsink with soap and water first. Wash hands at hand sink before using golves to handle ready to eat food items.
- 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. Metal baking pan on floor in back kitchen area. Remvoe, Do not store on floor. 2. Lids to cold top coolers on floor by cooks line. Remove. Do not store on floor. 3. Clean knives stoed in with in - place sanitizing water on cooks line Do not store knives in with sanitizer water.
Location: Kitchen (back)
- 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. Metal baking pan on floor in back kitchen area. Remvoe, Do not store on floor. 2. Lids to cold top coolers on floor by cooks line. Remove. Do not store on floor. 3. Clean knives stoed in with in - place sanitizing water on cooks line Do not store knives in with sanitizer water.
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 below 4 bay bar sink. Clean.
Location: Bar
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sitting out on cooks line. Store towels in approved manner Wet towels shall be stored in sanitizer when not in use.
Location: Cook line
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Three sheet pans of raw hamburger thawing out on speed rack on cooks line. Use approved methods to thaw all frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Door to " Hatco " hot holding unit in poor repair on inside of door, door seal in poor repair. Repair unit to a sound workijng condtion.
Location: Kitchen
- 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: 1. Boxes of food on floor of walk in freezer. Remove. Store on approved shelving.
Location: Walk-in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Mold on seal for three bay sink in dishmachine area. Clean.
Location: Dish machine area
Equipment: 3-bay
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink in employee restroom. Provide.
Location: Emp restroom
Equipment: Hand sink
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Top of dish machine soiled. Clean.
Location: Dish machine area
Equipment: Dishmachine
- Water pressure
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
Comments: 1. Hot water preasue low at hand sink in bar area. Repair
Location: Bar
Equipment: Hand sink
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03/16/2012 | 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: 1. Saute cold top prep cooler holding potentially hazardous foods at 43 deg. to 53 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below.
Location: Cook line
Equipment: Prep Top Cooler
- 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: 1. Food handlers not washing hands before handling and preping food. Wash hands before doing any food prep or cooking.
- Sanitizing exposure time or 160 degrees (corrected)
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: 1. Dish machine not sanitizing at final rinse due to booster heater not turned on . NOTE > CORRECTED AT TIME OF INSPECTION.
Location: Dish machine area
Equipment: Dishmachine
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 1. Items stored inside of hand sink in bar area. Remove, Do not store any items in hand sink.
Location: Bar
Equipment: Hand sink
- 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. Hand sink being dumped in on end of cooks line. Do not dump into hand sink. Hand sink should be used for hand washing only.
Location: Cook line
Equipment: Hand sink
- 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.
Comments: 1. Food handlers not washing hands before using gloves to handle ready to eat food items. Wash hands with soap and water before using gloves.
- 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 cracks of equipment on cooks line. Remove, Clean and sanitize, Do not stoe knives between equipment to prevent contamination.
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. Employee restroom floor soiled. Clean,
Location: Emp restroom
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Employee toilet soiled. Clean.
Location: Emp restroom
- 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. All drink guns in bar soiled. Clean.
Location: Bar
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. Hand towel dispencer not working at hand sink on end cooks line. Repair. NOTE > REPAIRED AT TIME OF INSPECTION. 2. No hand towels at hand sink in bar area. Provide.
Location: Cook line
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. Hand towel dispencer not working at hand sink on end cooks line. Repair. NOTE > REPAIRED AT TIME OF INSPECTION. 2. No hand towels at hand sink in bar area. Provide.
Location: Bar
Equipment: Hand sink
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Top of dish machine soiled. Clean.
Location: Dish machine area
Equipment: Dishmachine
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11/29/2011 | Recheck |
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