| No violation noted during this evaluation. | 11/11/2014 | Non-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: HAM ON COLD SALAD BUFFET TABLE AT 45 DEGREES F. PLEASE STORE AT 41 DEGREES OR BELOW
Location: Buffet
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Meat room
Equipment: Hand sink
- Soiled dumpsters and receptacles (corrected)
Waste handling units not clean or improperly cleaned.
Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
Comments: PLEASE CLEAN KITCHEN TRASH CANS
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Location: Kitchen (back)
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: BEVERAGE AREA IN BACK DINING ROOM AREA2: DOORS AND HANDLES OF REACH IN COOLER NEAR FRYERS
Location: Dining room
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: BEVERAGE AREA IN BACK DINING ROOM AREA2: DOORS AND HANDLES OF REACH IN COOLER NEAR FRYERS
Location: Kitchen
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: PLEASE CLEAN EXTERIOR OF FRYERS
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: PLEASE STORE ICE SCOOPS EITHER IN ICE WITH THE HANDLE UP, OR IN A CLEAN AND SANITIZED CONTAINER
Location: Dining room
|
07/15/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: HAM ON COLD SALAD BUFFET TABLE AT 45 DEGREES F. PLEASE STORE AT 41 DEGREES OR BELOW
Location: Buffet
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Meat room
Equipment: Hand sink
- Soiled dumpsters and receptacles (corrected)
Waste handling units not clean or improperly cleaned.
Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
Comments: PLEASE CLEAN KITCHEN TRASH CANS
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Location: Kitchen (back)
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: BEVERAGE AREA IN BACK DINING ROOM AREA2: DOORS AND HANDLES OF REACH IN COOLER NEAR FRYERS
Location: Dining room
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: BEVERAGE AREA IN BACK DINING ROOM AREA2: DOORS AND HANDLES OF REACH IN COOLER NEAR FRYERS
Location: Kitchen
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: PLEASE CLEAN EXTERIOR OF FRYERS
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: PLEASE STORE ICE SCOOPS EITHER IN ICE WITH THE HANDLE UP, OR IN A CLEAN AND SANITIZED CONTAINER
Location: Dining room
|
07/08/2014 | Recheck |
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Meat room
Equipment: Hand sink
- Soiled dumpsters and receptacles
Waste handling units not clean or improperly cleaned.
Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
Comments: PLEASE CLEAN KITCHEN TRASH CANS
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.
Location: Kitchen (back)
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: BEVERAGE AREA IN BACK DINING ROOM AREA2: DOORS AND HANDLES OF REACH IN COOLER NEAR FRYERS
Location: Dining room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: BEVERAGE AREA IN BACK DINING ROOM AREA2: DOORS AND HANDLES OF REACH IN COOLER NEAR FRYERS
Location: Kitchen
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: PLEASE CLEAN EXTERIOR OF FRYERS
Location: Kitchen
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: PLEASE STORE ICE SCOOPS EITHER IN ICE WITH THE HANDLE UP, OR IN A CLEAN AND SANITIZED CONTAINER
Location: Dining room
|
06/30/2014 | 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: FRIED CHICKEN ON BUFFET AT 117 DEGREES F. HOLD AT 135 OR ABOVE.
Location: Buffet
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: PLEASE LABEL ALL CHEMICAL SPRAY BOTTLES
Location: Chemical room
- 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 BEVERAGES SHOULD BE STORED AWAY FROM FOOD PREP AND STORAGE AREAS, AND SHOULD BE IN A CONTAINER WITH A LID AND A STRAW
Location: Kitchen
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: PLEASE CLEAN AND SANITIZE HANDSINK BY DISHMACHINE
Location: Dish machine area
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: HANDSINK BY BEVERAGE AREA (near the door to the kitchen) HAD ICE IN IT AS IF SOMEONE HAD USED IT AS A DUMP SINK. HANDSINKS ARE TO BE USED ONLY FOR HANDWASHING
Location: Dining room
Equipment: Hand sink
- Packaging integrity (corrected)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: CAN OF PEARS IN DRY STORAGE ROOM HEAVILY DENTED AROUND BOTTOM RIM.Discarded, corrected on site.
Location: Dry storage
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: PLEASE HANG OR INVERT MOPS TO DRY
Location: Chemical room
- Floor covering restrictions
Floor covering is unapproved or in an unapproved location.
Correction: Provide approved floor coverings in approved locations.
Comments: PLEASE REMOVE CARDBOARD FROM FLOOR IN BAKERY ROOM.
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: BROKEN FLOOR TILES IN WALK IN FREEZER. PLEASE REPAIR
Location: Walk-in freezer
- 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: PLEASE CLEAN FLOORS THROUGHOUT AND MAINTAIN. KEEP FLOORS AS DRY AS POSSIBLE.
Location: Kitchen (back)
- 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: PLEASE CLEAN FLOORS THROUGHOUT AND MAINTAIN. KEEP FLOORS AS DRY AS POSSIBLE.
Location: Kitchen (front)
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN WALK IN COOLER SHELVES
Location: Walk-in cooler
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: LEAK IN PREP SINK. PLEASE REPAIR
Location: Prep area
Equipment: Prep sink
|
02/07/2014 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: FRIED CHICKEN ON BUFFET AT 117 DEGREES F. HOLD AT 135 OR ABOVE.
Location: Buffet
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: PLEASE LABEL ALL CHEMICAL SPRAY BOTTLES
Location: Chemical room
- 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: EMPLOYEE BEVERAGES SHOULD BE STORED AWAY FROM FOOD PREP AND STORAGE AREAS, AND SHOULD BE IN A CONTAINER WITH A LID AND A STRAW
Location: Kitchen
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: PLEASE CLEAN AND SANITIZE HANDSINK BY DISHMACHINE
Location: Dish machine area
Equipment: Hand sink
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: HANDSINK BY BEVERAGE AREA (near the door to the kitchen) HAD ICE IN IT AS IF SOMEONE HAD USED IT AS A DUMP SINK. HANDSINKS ARE TO BE USED ONLY FOR HANDWASHING
Location: Dining room
Equipment: Hand sink
- Packaging integrity (corrected on site)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: CAN OF PEARS IN DRY STORAGE ROOM HEAVILY DENTED AROUND BOTTOM RIM.Discarded, corrected on site.
Location: Dry storage
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: PLEASE HANG OR INVERT MOPS TO DRY
Location: Chemical room
- Floor covering restrictions
Floor covering is unapproved or in an unapproved location.
Correction: Provide approved floor coverings in approved locations.
Comments: PLEASE REMOVE CARDBOARD FROM FLOOR IN BAKERY ROOM.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: BROKEN FLOOR TILES IN WALK IN FREEZER. PLEASE REPAIR
Location: Walk-in freezer
- 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: PLEASE CLEAN FLOORS THROUGHOUT AND MAINTAIN. KEEP FLOORS AS DRY AS POSSIBLE.
Location: Kitchen (back)
- 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: PLEASE CLEAN FLOORS THROUGHOUT AND MAINTAIN. KEEP FLOORS AS DRY AS POSSIBLE.
Location: Kitchen (front)
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN WALK IN COOLER SHELVES
Location: Walk-in cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: LEAK IN PREP SINK. PLEASE REPAIR
Location: Prep area
Equipment: Prep sink
|
01/30/2014 | Routine |
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN BUFFET SNEEZE GUARDSCorrected on site.
Location: Buffet
Equipment: -
|
08/02/2013 | Non-Illness Complaint |
- 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: PASTA ON BUFFET AT 104 DEGREES F. STORE AT 135 OR HIGHER
Location: Buffet
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: ALL CHEMICAL CONTAINERS MUST BE LABELED
Location: Chemical room
- 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: OBSERVED SEVERAL DRAIN FLIES AROUND MEAT ROOM SINKS
Location: Meat room
- 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: EMPLOYEES MUST WASH HANDS BETWEEN PAIRS OF GLOVES
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: CONTAINERS OF PASTA IN UPRIGHT COOLER WERE MISSING DATE MARKS.
Location: Kitchen
- 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: SOILED PIECE OF EQUIPMENT IN BAKERY AREA HANDSINK. USE HANDSINKS FOR HANDWASHING ONLY
Location: Bakery area
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: EMPLOYEES ARE NOT TO WEAR TWO PAIRS OF GLOVES AT ONE TIME. USE ONE PAIR AND DISCARD THEM WHEN SOILED, WASH HANDS, AND PUT ON A NEW PAIR
- 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.
Location: Dry storage
- 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: PLEASE CLEAN FLOORS IN:1: MEAT ROOM (COS)2: FRYER AREA
Location: Meat room
- 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: PLEASE CLEAN FLOORS IN:1: MEAT ROOM (COS)2: FRYER AREA
Location: Prep area
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Prep area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: BAKERY BUFFET WELLS2: INTERIOR OF UPRIGHT COOLERS (FRONT PREP AREA AND DESSERT COOLER)
Location: Kitchen
- 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: PLEASE CLEAN SUGAR BIN IN DRY STORAGE AREA
Location: Dry storage
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bakery area
Equipment: Hand sink
|
06/19/2013 | 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: PASTA ON BUFFET AT 104 DEGREES F. STORE AT 135 OR HIGHER
Location: Buffet
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: ALL CHEMICAL CONTAINERS MUST BE LABELED
Location: Chemical room
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: OBSERVED SEVERAL DRAIN FLIES AROUND MEAT ROOM SINKS
Location: Meat room
- 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: EMPLOYEES MUST WASH HANDS BETWEEN PAIRS OF GLOVES
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: CONTAINERS OF PASTA IN UPRIGHT COOLER WERE MISSING DATE MARKS.
Location: Kitchen
- 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: SOILED PIECE OF EQUIPMENT IN BAKERY AREA HANDSINK. USE HANDSINKS FOR HANDWASHING ONLY
Location: Bakery area
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: EMPLOYEES ARE NOT TO WEAR TWO PAIRS OF GLOVES AT ONE TIME. USE ONE PAIR AND DISCARD THEM WHEN SOILED, WASH HANDS, AND PUT ON A NEW PAIR
- 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.
Location: Dry storage
- 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: PLEASE CLEAN FLOORS IN:1: MEAT ROOM (COS)2: FRYER AREA
Location: Meat room
- 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: PLEASE CLEAN FLOORS IN:1: MEAT ROOM (COS)2: FRYER AREA
Location: Prep area
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Prep area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: BAKERY BUFFET WELLS2: INTERIOR OF UPRIGHT COOLERS (FRONT PREP AREA AND DESSERT COOLER)
Location: Kitchen
- 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: PLEASE CLEAN SUGAR BIN IN DRY STORAGE AREA
Location: Dry storage
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bakery area
Equipment: Hand sink
|
06/12/2013 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: PASTA ON BUFFET AT 104 DEGREES F. STORE AT 135 OR HIGHER
Location: Buffet
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: ALL CHEMICAL CONTAINERS MUST BE LABELED
Location: Chemical room
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: OBSERVED SEVERAL DRAIN FLIES AROUND MEAT ROOM SINKS
Location: Meat room
- 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: EMPLOYEES MUST WASH HANDS BETWEEN PAIRS OF GLOVES
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: CONTAINERS OF PASTA IN UPRIGHT COOLER WERE MISSING DATE MARKS.
Location: Kitchen
- 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: SOILED PIECE OF EQUIPMENT IN BAKERY AREA HANDSINK. USE HANDSINKS FOR HANDWASHING ONLY
Location: Bakery area
Equipment: Hand sink
- 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.
Comments: EMPLOYEES ARE NOT TO WEAR TWO PAIRS OF GLOVES AT ONE TIME. USE ONE PAIR AND DISCARD THEM WHEN SOILED, WASH HANDS, AND PUT ON A NEW PAIR
- Bulk labeling
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.
Location: Dry storage
- Walls, floors, etc/soiled (corrected on site)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: PLEASE CLEAN FLOORS IN:1: MEAT ROOM (COS)2: FRYER AREA
Location: Meat room
- 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: PLEASE CLEAN FLOORS IN:1: MEAT ROOM (COS)2: FRYER AREA
Location: Prep area
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Prep area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: BAKERY BUFFET WELLS2: INTERIOR OF UPRIGHT COOLERS (FRONT PREP AREA AND DESSERT COOLER)
Location: Kitchen
- 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: PLEASE CLEAN SUGAR BIN IN DRY STORAGE AREA
Location: Dry storage
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bakery area
Equipment: Hand sink
|
06/05/2013 | Routine |
| No violation noted during this evaluation. | 06/05/2013 | Illness Complaint |
- 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: EMPLOYEE WORKING AT DISH MACHINE IS HANDLING SOILED EQUIPMENT AND THEN UNLOADING SANITIZED EQUIPMENT WITHOUT WASHING HANDS IN BETWEEN. HANDS ARE TO BE WASHED BETWEEN HANDLING SOILED EQUIPMENT AND SANITIZED EQUIPMENT. DISCUSSED WITH EMPLOYEE..
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DRAIN BOARD AT END OF DISH MACHINE HOLDING SANITIZED UTENSILS AND EQUIPMENT, IS SOILED WITH FOOD DEBRIS. DRAIN BOARD MUST BE CLEANED AND SANITIZED ANYTIME IT BECOMES SOILED. EQUIPMENT IN CONTACT WITH FOOD DEBRIS MUST BE REWASHED AND SANITIZED.
Location: Three bay area
Equipment: Dishmachine
|
05/08/2013 | Non-Illness Complaint Recheck |
- 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: EMPLOYEE WORKING AT DISH MACHINE IS HANDLING SOILED EQUIPMENT AND THEN UNLOADING SANITIZED EQUIPMENT WITHOUT WASHING HANDS IN BETWEEN. HANDS ARE TO BE WASHED BETWEEN HANDLING SOILED EQUIPMENT AND SANITIZED EQUIPMENT. DISCUSSED WITH EMPLOYEE..
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DRAIN BOARD AT END OF DISH MACHINE HOLDING SANITIZED UTENSILS AND EQUIPMENT, IS SOILED WITH FOOD DEBRIS. DRAIN BOARD MUST BE CLEANED AND SANITIZED ANYTIME IT BECOMES SOILED. EQUIPMENT IN CONTACT WITH FOOD DEBRIS MUST BE REWASHED AND SANITIZED.
Location: Three bay area
Equipment: Dishmachine
|
05/01/2013 | Non-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: CRAB, EGG SALAD, MACARONI SALAD ON BUFFET AT 46 DEGREES F (all in same cooler). PLEASE ENSURE THAT POTENTIALLY HAZARDOUS FOODS ARE HELD AT 41 DEGREES F OR BELOW
Location: Buffet
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: PLEASE LABEL ALL CHEMICAL SPRAY BOTTLES
- 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: CAN OPENER AND BLADE SOILED. PLEASE CLEAN AND SANITIZE
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: HANDSINK IN KITCHEN (closest one to office) SOILED WITH FOOD DEBRIS. PLEASE CLEAN AND MAINTAIN.
Location: Kitchen
- 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: PLEASE REPAIR OR REPLACE FLOOR PANEL IN WALK-IN COOLER SO THAT IT IS SMOOTH, SEALED, AND EASILY CLEANABLE
Location: Walk-in cooler
- 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: PLEASE CLEAN FLOORS THROUGHOUT KITCHEN
Location: Kitchen (back)
- 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: PLEASE CLEAN FLOORS THROUGHOUT KITCHEN
Location: Kitchen (front)
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
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: BOXES OF PRODUCE ON WALK-IN COOLER FLOOR.
Location: Walk-in cooler
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bakery area
Equipment: Hand sink
|
01/14/2013 | 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: CRAB, EGG SALAD, MACARONI SALAD ON BUFFET AT 46 DEGREES F (all in same cooler). PLEASE ENSURE THAT POTENTIALLY HAZARDOUS FOODS ARE HELD AT 41 DEGREES F OR BELOW
Location: Buffet
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: PLEASE LABEL ALL CHEMICAL SPRAY BOTTLES
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: CAN OPENER AND BLADE SOILED. PLEASE CLEAN AND SANITIZE
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: HANDSINK IN KITCHEN (closest one to office) SOILED WITH FOOD DEBRIS. PLEASE CLEAN AND MAINTAIN.
Location: Kitchen
- 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: PLEASE REPAIR OR REPLACE FLOOR PANEL IN WALK-IN COOLER SO THAT IT IS SMOOTH, SEALED, AND EASILY CLEANABLE
Location: Walk-in cooler
- 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: PLEASE CLEAN FLOORS THROUGHOUT KITCHEN
Location: Kitchen (back)
- 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: PLEASE CLEAN FLOORS THROUGHOUT KITCHEN
Location: Kitchen (front)
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
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: BOXES OF PRODUCE ON WALK-IN COOLER FLOOR.
Location: Walk-in cooler
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bakery area
Equipment: Hand sink
|
01/07/2013 | Routine |
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: PLEASE REMOVE STEEL WOOL FROM HOLE IN WALL (OUTSIDE, BY THE DUMPSTER) AND REPAIR HOLE
|
10/16/2012 | Non-Illness Complaint |
- 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: OBSERVED RODENT DROPPINGS IN DRY STORAGE ROOM. ALSO OBSERVED DRAIN FLIES IN THE CHEMICAL STORAGE/MOP SINK AREA.
Location: Dry storage
- 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: OBSERVED RODENT DROPPINGS IN DRY STORAGE ROOM. ALSO OBSERVED DRAIN FLIES IN THE CHEMICAL STORAGE/MOP SINK AREA.
Location: Utility room
- 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: EMPLOYEES MUST WASH HANDS BEFORE PUTTING ON GLOVES
- 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: Definite improvement in cleanliness of kitchen area!Dry storage room and chemical storage room could still use some deep cleaning around the corners. A broom/mop rack for the chemical room would decrease the clutter and make floor cleaning easier.
Location: Dry storage
- 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: Definite improvement in cleanliness of kitchen area!Dry storage room and chemical storage room could still use some deep cleaning around the corners. A broom/mop rack for the chemical room would decrease the clutter and make floor cleaning easier.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Definite improvement in cleanliness of kitchen area!Dry storage room and chemical storage room could still use some deep cleaning around the corners. A broom/mop rack for the chemical room would decrease the clutter and make floor cleaning easier.
Location: Walk-in freezer
- 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: Definite improvement in cleanliness of kitchen area!Dry storage room and chemical storage room could still use some deep cleaning around the corners. A broom/mop rack for the chemical room would decrease the clutter and make floor cleaning easier.
Location: Chemical room
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WALK-IN COOLER FAN GRATE BROKEN. PLEASE REPLACE
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: DRY STORAGE ROOM SHELVES2: METAL RACKS IN MEAT COOLER AND BAKERY AREA (KITCHEN BAKERY AREA, NOT BUFFET)3: INTERIOR AND EXTERIOR OF TRAULSEN COOLER IN FRYER AREA4: EXTERIOR AND BETWEEN COOK LINE EQIUPMENT
Location: Dry storage
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: PLEASE CLEAN GRILL
Location: Cook line
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: LEAK IN BAKERY AREA (BUFFET BAKERY AREA) HANDSINK. PLEASE REPAIR.
Location: Bakery area
Equipment: Hand sink
|
09/19/2012 | 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: OBSERVED RODENT DROPPINGS IN DRY STORAGE ROOM. ALSO OBSERVED DRAIN FLIES IN THE CHEMICAL STORAGE/MOP SINK AREA.
Location: Dry storage
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: OBSERVED RODENT DROPPINGS IN DRY STORAGE ROOM. ALSO OBSERVED DRAIN FLIES IN THE CHEMICAL STORAGE/MOP SINK AREA.
Location: Utility room
- 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: EMPLOYEES MUST WASH HANDS BEFORE PUTTING ON GLOVES
- 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: PLEASE CLEAN:1: DRY STORAGE ROOM FLOORS2: KITCHEN FLOORS (all areas of kitchen)3: WALK IN FREEZER FLOOR4: MOP SINK & CHEMICAL STORAGE ROOM FLOOR
Location: Dry storage
- 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: PLEASE CLEAN:1: DRY STORAGE ROOM FLOORS2: KITCHEN FLOORS (all areas of kitchen)3: WALK IN FREEZER FLOOR4: MOP SINK & CHEMICAL STORAGE ROOM FLOOR
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: PLEASE CLEAN:1: DRY STORAGE ROOM FLOORS2: KITCHEN FLOORS (all areas of kitchen)3: WALK IN FREEZER FLOOR4: MOP SINK & CHEMICAL STORAGE ROOM FLOOR
Location: Walk-in freezer
- 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: PLEASE CLEAN:1: DRY STORAGE ROOM FLOORS2: KITCHEN FLOORS (all areas of kitchen)3: WALK IN FREEZER FLOOR4: MOP SINK & CHEMICAL STORAGE ROOM FLOOR
Location: Chemical room
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WALK-IN COOLER FAN GRATE BROKEN. PLEASE REPLACE
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: DRY STORAGE ROOM SHELVES2: METAL RACKS IN MEAT COOLER AND BAKERY AREA (KITCHEN BAKERY AREA, NOT BUFFET)3: INTERIOR AND EXTERIOR OF TRAULSEN COOLER IN FRYER AREA4: EXTERIOR AND BETWEEN COOK LINE EQIUPMENT
Location: Dry storage
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: PLEASE CLEAN GRILL
Location: Cook line
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: LEAK IN BAKERY AREA (BUFFET BAKERY AREA) HANDSINK. PLEASE REPAIR.
Location: Bakery area
Equipment: Hand sink
|
09/06/2012 | Routine |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: OBSERVED RODENT DROPPINGS AROUND EDGES OF DRY STORAGE ROOM FLOOR
Location: Dry storage
|
09/06/2012 | Non-Illness Complaint |
| No violation noted during this evaluation. | 07/03/2012 | Non-Illness Complaint Recheck |
| No violation noted during this evaluation. | 06/27/2012 | Non-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: POTENTIALLY HAZARDOUS FOOD TEMPERATURES ON SALAD BAR RANGED FROM 53-70 DEGREES F. THESE FOODS NEED TO BE KEPT AT 41 DEGREES F OR BELOW OR AN APPROVED TIME IN LIEIU OF TEMPERATURE PROCEDURE MUST BE DEVELOPED AND ADHERED TO.1: COOKED, CUBED CHICKEN--70 DEGREES F2: POTATO SALAD--55 DEGREES F3: COOKED, CUBED HAM--60 DEGREES F4: CANTELOUPE--53 DEGREES F5: COOKED, CHOPPED EGGS AT 54 DEGREES FTHIS IS AN ONGOING ISSUE.*5/9/12: Ffoods on the salad bar were still above 41 degrees F.1: Potato salad--53 degrees F2: Cut canteloupe: 50 degrees F3: Cooked, chopped eggs: 48 degrees F4: Cooked, cubed ham: 45 degrees FIf this continues to be a problem and the cooler cannot be repaired or replaced so that it sufficiently holds food at 41 degrees F or below, an alternative method of cold-holding MUST be used. Potentially hazardous foods can be held in ice baths, or a written procedure for monitoring the time that the food is out of the safe temperature range can be developed and submitted to the health department for approval.*see the comments section of the report for guidelines on using time rather than temperature
Location: Buffet
- 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: POTENTIALLY HAZARDOUS FOOD TEMPERATURES ON SALAD BAR RANGED FROM 53-70 DEGREES F. THESE FOODS NEED TO BE KEPT AT 41 DEGREES F OR BELOW OR AN APPROVED TIME IN LIEIU OF TEMPERATURE PROCEDURE MUST BE DEVELOPED AND ADHERED TO.1: COOKED, CUBED CHICKEN--70 DEGREES F2: POTATO SALAD--55 DEGREES F3: COOKED, CUBED HAM--60 DEGREES F4: CANTELOUPE--53 DEGREES F5: COOKED, CHOPPED EGGS AT 54 DEGREES FTHIS IS AN ONGOING ISSUE.*5/9/12: Ffoods on the salad bar were still above 41 degrees F.1: Potato salad--53 degrees F2: Cut canteloupe: 50 degrees F3: Cooked, chopped eggs: 48 degrees F4: Cooked, cubed ham: 45 degrees FIf this continues to be a problem and the cooler cannot be repaired or replaced so that it sufficiently holds food at 41 degrees F or below, an alternative method of cold-holding MUST be used. Potentially hazardous foods can be held in ice baths, or a written procedure for monitoring the time that the food is out of the safe temperature range can be developed and submitted to the health department for approval.*see the comments section of the report for guidelines on using time rather than temperature
Location: Buffet
- 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: POTENTIALLY HAZARDOUS FOOD TEMPERATURES ON SALAD BAR RANGED FROM 53-70 DEGREES F. THESE FOODS NEED TO BE KEPT AT 41 DEGREES F OR BELOW OR AN APPROVED TIME IN LIEIU OF TEMPERATURE PROCEDURE MUST BE DEVELOPED AND ADHERED TO.1: COOKED, CUBED CHICKEN--70 DEGREES F2: POTATO SALAD--55 DEGREES F3: COOKED, CUBED HAM--60 DEGREES F4: CANTELOUPE--53 DEGREES F5: COOKED, CHOPPED EGGS AT 54 DEGREES FTHIS IS AN ONGOING ISSUE.*5/9/12: Ffoods on the salad bar were still above 41 degrees F.1: Potato salad--53 degrees F2: Cut canteloupe: 50 degrees F3: Cooked, chopped eggs: 48 degrees F4: Cooked, cubed ham: 45 degrees FIf this continues to be a problem and the cooler cannot be repaired or replaced so that it sufficiently holds food at 41 degrees F or below, an alternative method of cold-holding MUST be used. Potentially hazardous foods can be held in ice baths, or a written procedure for monitoring the time that the food is out of the safe temperature range can be developed and submitted to the health department for approval.*see the comments section of the report for guidelines on using time rather than temperature
Location: Buffet
- 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: POTENTIALLY HAZARDOUS FOOD TEMPERATURES ON SALAD BAR RANGED FROM 53-70 DEGREES F. THESE FOODS NEED TO BE KEPT AT 41 DEGREES F OR BELOW OR AN APPROVED TIME IN LIEIU OF TEMPERATURE PROCEDURE MUST BE DEVELOPED AND ADHERED TO.1: COOKED, CUBED CHICKEN--70 DEGREES F2: POTATO SALAD--55 DEGREES F3: COOKED, CUBED HAM--60 DEGREES F4: CANTELOUPE--53 DEGREES F5: COOKED, CHOPPED EGGS AT 54 DEGREES FTHIS IS AN ONGOING ISSUE.*5/9/12: Ffoods on the salad bar were still above 41 degrees F.1: Potato salad--53 degrees F2: Cut canteloupe: 50 degrees F3: Cooked, chopped eggs: 48 degrees F4: Cooked, cubed ham: 45 degrees FIf this continues to be a problem and the cooler cannot be repaired or replaced so that it sufficiently holds food at 41 degrees F or below, an alternative method of cold-holding MUST be used. Potentially hazardous foods can be held in ice baths, or a written procedure for monitoring the time that the food is out of the safe temperature range can be developed and submitted to the health department for approval.*see the comments section of the report for guidelines on using time rather than temperature
Location: Buffet
- 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: POTENTIALLY HAZARDOUS FOOD TEMPERATURES ON SALAD BAR RANGED FROM 53-70 DEGREES F. THESE FOODS NEED TO BE KEPT AT 41 DEGREES F OR BELOW OR AN APPROVED TIME IN LIEIU OF TEMPERATURE PROCEDURE MUST BE DEVELOPED AND ADHERED TO.1: COOKED, CUBED CHICKEN--70 DEGREES F2: POTATO SALAD--55 DEGREES F3: COOKED, CUBED HAM--60 DEGREES F4: CANTELOUPE--53 DEGREES F5: COOKED, CHOPPED EGGS AT 54 DEGREES FTHIS IS AN ONGOING ISSUE.*5/9/12: Ffoods on the salad bar were still above 41 degrees F.1: Potato salad--53 degrees F2: Cut canteloupe: 50 degrees F3: Cooked, chopped eggs: 48 degrees F4: Cooked, cubed ham: 45 degrees FIf this continues to be a problem and the cooler cannot be repaired or replaced so that it sufficiently holds food at 41 degrees F or below, an alternative method of cold-holding MUST be used. Potentially hazardous foods can be held in ice baths, or a written procedure for monitoring the time that the food is out of the safe temperature range can be developed and submitted to the health department for approval.*see the comments section of the report for guidelines on using time rather than temperature
Location: Buffet
- 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: DRAIN FLIES OBSERVED IN DINING AREA AND KITCHEN
Location: Kitchen
- 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: DRAIN FLIES OBSERVED IN DINING AREA AND KITCHEN
Location: Dining room
- 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.
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: POTENTIALLY HAZARDOUS COLD-HELD FOODS ON BUFFET AT TEMPERATURES EXCEEDING 41 DEGREES F. TEMPERATURES RANGED FROM 53-70 DEGREES F.Food discarded.
Location: Buffet
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: CONTAINERS OF RAW MEAT STORED ABOVE CREAM IN MEAT COOLER. PLEASE STORE RAW ANIMAL FOODS BELOW READY-TO-EAT FOOD PRODUCTS
Location: Meat room
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: KITCHEN HANDSINKS SOILED. PLEASE CLEAN.
Location: Kitchen
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.
- Hot water/capacity (corrected)
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: NO HOT WATER AT THE TIME OF THE INSPECTION. MAINTENANCE WAS ON SITE WORKING ON REPAIRS. ESTABLISHMENT WAS INSTRUCTED TO CLOSE UNTIL THE HOT WATER COULD BE RESTORED
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER CONCENTRATION IN FRYER/PREP AREA WAS TOO LOW. WHEN SANITIZER BECOMES DIRTY, GRAYISH, CLOUDY, ETC., PLEASE MAKE NEW SANITIZER SOLUTION.
Location: Kitchen
- Air dry (equipment and/or utensil(s)) (corrected)
Equipment and/or utensil(s) not air dried or properly drained before use.
Correction: Use approved methods of air drying.
Comments: EMPLOYEE USED CLOTH TOWEL TO DRY A UTENSIL. PLEASE AIR DRY UTENSILS.
Location: Prep area
- 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: TRASH SCATTERED AROUND DUMPSTER AREA.
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: WALLS AND FLOORS THROUGHOUT ENTIRE KITCHEN NEED TO BE THOROUGHLY CLEANED. SPECIFIC AREAS:1: BENEATH 3-BAY SINK2: DISHMACHINE AREA3: FRYER AREA4: PREP AREA BY THE WALK-IN COOLER5: DRY STORAGE6: BUFFET AREA (BAKERY)7: FRONT BEVERAGE AREA8: BACK BEVERAGE AREA9: WALLS IN DISHMACHINE & 3-BAY AREA
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: WALLS AND FLOORS THROUGHOUT ENTIRE KITCHEN NEED TO BE THOROUGHLY CLEANED. SPECIFIC AREAS:1: BENEATH 3-BAY SINK2: DISHMACHINE AREA3: FRYER AREA4: PREP AREA BY THE WALK-IN COOLER5: DRY STORAGE6: BUFFET AREA (BAKERY)7: FRONT BEVERAGE AREA8: BACK BEVERAGE AREA9: WALLS IN DISHMACHINE & 3-BAY AREA
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: WALLS AND FLOORS THROUGHOUT ENTIRE KITCHEN NEED TO BE THOROUGHLY CLEANED. SPECIFIC AREAS:1: BENEATH 3-BAY SINK2: DISHMACHINE AREA3: FRYER AREA4: PREP AREA BY THE WALK-IN COOLER5: DRY STORAGE6: BUFFET AREA (BAKERY)7: FRONT BEVERAGE AREA8: BACK BEVERAGE AREA9: WALLS IN DISHMACHINE & 3-BAY AREA
Location: Prep 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: WALLS AND FLOORS THROUGHOUT ENTIRE KITCHEN NEED TO BE THOROUGHLY CLEANED. SPECIFIC AREAS:1: BENEATH 3-BAY SINK2: DISHMACHINE AREA3: FRYER AREA4: PREP AREA BY THE WALK-IN COOLER5: DRY STORAGE6: BUFFET AREA (BAKERY)7: FRONT BEVERAGE AREA8: BACK BEVERAGE AREA9: WALLS IN DISHMACHINE & 3-BAY AREA
Location: Prep 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: WALLS AND FLOORS THROUGHOUT ENTIRE KITCHEN NEED TO BE THOROUGHLY CLEANED. SPECIFIC AREAS:1: BENEATH 3-BAY SINK2: DISHMACHINE AREA3: FRYER AREA4: PREP AREA BY THE WALK-IN COOLER5: DRY STORAGE6: BUFFET AREA (BAKERY)7: FRONT BEVERAGE AREA8: BACK BEVERAGE AREA9: WALLS IN DISHMACHINE & 3-BAY AREA
Location: Dry storage
- 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: WALLS AND FLOORS THROUGHOUT ENTIRE KITCHEN NEED TO BE THOROUGHLY CLEANED. SPECIFIC AREAS:1: BENEATH 3-BAY SINK2: DISHMACHINE AREA3: FRYER AREA4: PREP AREA BY THE WALK-IN COOLER5: DRY STORAGE6: BUFFET AREA (BAKERY)7: FRONT BEVERAGE AREA8: BACK BEVERAGE AREA9: WALLS IN DISHMACHINE & 3-BAY AREA
Location: Buffet
- 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: WALLS AND FLOORS THROUGHOUT ENTIRE KITCHEN NEED TO BE THOROUGHLY CLEANED. SPECIFIC AREAS:1: BENEATH 3-BAY SINK2: DISHMACHINE AREA3: FRYER AREA4: PREP AREA BY THE WALK-IN COOLER5: DRY STORAGE6: BUFFET AREA (BAKERY)7: FRONT BEVERAGE AREA8: BACK BEVERAGE AREA9: WALLS IN DISHMACHINE & 3-BAY AREA
Location: Dining room
- 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: WALLS AND FLOORS THROUGHOUT ENTIRE KITCHEN NEED TO BE THOROUGHLY CLEANED. SPECIFIC AREAS:1: BENEATH 3-BAY SINK2: DISHMACHINE AREA3: FRYER AREA4: PREP AREA BY THE WALK-IN COOLER5: DRY STORAGE6: BUFFET AREA (BAKERY)7: FRONT BEVERAGE AREA8: BACK BEVERAGE AREA9: WALLS IN DISHMACHINE & 3-BAY AREA
Location: Dining room
- 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: WALLS AND FLOORS THROUGHOUT ENTIRE KITCHEN NEED TO BE THOROUGHLY CLEANED. SPECIFIC AREAS:1: BENEATH 3-BAY SINK2: DISHMACHINE AREA3: FRYER AREA4: PREP AREA BY THE WALK-IN COOLER5: DRY STORAGE6: BUFFET AREA (BAKERY)7: FRONT BEVERAGE AREA8: BACK BEVERAGE AREA9: WALLS IN DISHMACHINE & 3-BAY AREA
Location: Dish machine area
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- Wash temperature (corrected)
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SALAD BAR COOLERS ON BUFFET WERE NOT MAINTAINING FOOD TEMPERATURES OF 41 DEGREES F OR BELOW.*5/9/12: Salad bar coolers still not functioning properly
Location: Buffet
- 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: OPEN CONTAINER OF FLOUR IN DRY STORAGE. PLEASE STORE FOODS COVERED TO PREVENT CONTAMINATION
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: TRASH CAN IN DISHMACHINE AREA2: TRAULSEN COOLER IN FRY AREA3: TRASH CAN IN PREP AREA BY WALK-IN4: TRAULSEN COOLER IN PREP AREA BY WALK-IN5: EXTERIOR OF COOK LINE EQUIPMENT BY FRYER6: METAL RACK IN MEAT COOLER
Location: Dish machine area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: TRASH CAN IN DISHMACHINE AREA2: TRAULSEN COOLER IN FRY AREA3: TRASH CAN IN PREP AREA BY WALK-IN4: TRAULSEN COOLER IN PREP AREA BY WALK-IN5: EXTERIOR OF COOK LINE EQUIPMENT BY FRYER6: METAL RACK IN MEAT COOLER
Location: Prep area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: TRASH CAN IN DISHMACHINE AREA2: TRAULSEN COOLER IN FRY AREA3: TRASH CAN IN PREP AREA BY WALK-IN4: TRAULSEN COOLER IN PREP AREA BY WALK-IN5: EXTERIOR OF COOK LINE EQUIPMENT BY FRYER6: METAL RACK IN MEAT COOLER
Location: Prep area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: TRASH CAN IN DISHMACHINE AREA2: TRAULSEN COOLER IN FRY AREA3: TRASH CAN IN PREP AREA BY WALK-IN4: TRAULSEN COOLER IN PREP AREA BY WALK-IN5: EXTERIOR OF COOK LINE EQUIPMENT BY FRYER6: METAL RACK IN MEAT COOLER
Location: Prep area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: TRASH CAN IN DISHMACHINE AREA2: TRAULSEN COOLER IN FRY AREA3: TRASH CAN IN PREP AREA BY WALK-IN4: TRAULSEN COOLER IN PREP AREA BY WALK-IN5: EXTERIOR OF COOK LINE EQUIPMENT BY FRYER6: METAL RACK IN MEAT COOLER
Location: Prep area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: TRASH CAN IN DISHMACHINE AREA2: TRAULSEN COOLER IN FRY AREA3: TRASH CAN IN PREP AREA BY WALK-IN4: TRAULSEN COOLER IN PREP AREA BY WALK-IN5: EXTERIOR OF COOK LINE EQUIPMENT BY FRYER6: METAL RACK IN MEAT COOLER
Location: Meat room
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: GRILL HEAVILY SOILED AND DRIPPING BLACK SLUDGE-LIKE LIQUID. PLEASE CLEAN.
Location: 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: MEAT ROOM HANDSINK LEAKING
Location: Meat room
Equipment: Hand sink
|
05/11/2012 | 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: POTENTIALLY HAZARDOUS FOOD TEMPERATURES ON SALAD BAR RANGED FROM 53-70 DEGREES F. THESE FOODS NEED TO BE KEPT AT 41 DEGREES F OR BELOW OR AN APPROVED TIME IN LIEIU OF TEMPERATURE PROCEDURE MUST BE DEVELOPED AND ADHERED TO.1: COOKED, CUBED CHICKEN--70 DEGREES F2: POTATO SALAD--55 DEGREES F3: COOKED, CUBED HAM--60 DEGREES F4: CANTELOUPE--53 DEGREES F5: COOKED, CHOPPED EGGS AT 54 DEGREES FTHIS IS AN ONGOING ISSUE.*5/9/12: Ffoods on the salad bar were still above 41 degrees F.1: Potato salad--53 degrees F2: Cut canteloupe: 50 degrees F3: Cooked, chopped eggs: 48 degrees F4: Cooked, cubed ham: 45 degrees FIf this continues to be a problem and the cooler cannot be repaired or replaced so that it sufficiently holds food at 41 degrees F or below, an alternative method of cold-holding MUST be used. Potentially hazardous foods can be held in ice baths, or a written procedure for monitoring the time that the food is out of the safe temperature range can be developed and submitted to the health department for approval.*see the comments section of the report for guidelines on using time rather than temperature
Location: Buffet
- 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: POTENTIALLY HAZARDOUS FOOD TEMPERATURES ON SALAD BAR RANGED FROM 53-70 DEGREES F. THESE FOODS NEED TO BE KEPT AT 41 DEGREES F OR BELOW OR AN APPROVED TIME IN LIEIU OF TEMPERATURE PROCEDURE MUST BE DEVELOPED AND ADHERED TO.1: COOKED, CUBED CHICKEN--70 DEGREES F2: POTATO SALAD--55 DEGREES F3: COOKED, CUBED HAM--60 DEGREES F4: CANTELOUPE--53 DEGREES F5: COOKED, CHOPPED EGGS AT 54 DEGREES FTHIS IS AN ONGOING ISSUE.*5/9/12: Ffoods on the salad bar were still above 41 degrees F.1: Potato salad--53 degrees F2: Cut canteloupe: 50 degrees F3: Cooked, chopped eggs: 48 degrees F4: Cooked, cubed ham: 45 degrees FIf this continues to be a problem and the cooler cannot be repaired or replaced so that it sufficiently holds food at 41 degrees F or below, an alternative method of cold-holding MUST be used. Potentially hazardous foods can be held in ice baths, or a written procedure for monitoring the time that the food is out of the safe temperature range can be developed and submitted to the health department for approval.*see the comments section of the report for guidelines on using time rather than temperature
Location: Buffet
- 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: POTENTIALLY HAZARDOUS FOOD TEMPERATURES ON SALAD BAR RANGED FROM 53-70 DEGREES F. THESE FOODS NEED TO BE KEPT AT 41 DEGREES F OR BELOW OR AN APPROVED TIME IN LIEIU OF TEMPERATURE PROCEDURE MUST BE DEVELOPED AND ADHERED TO.1: COOKED, CUBED CHICKEN--70 DEGREES F2: POTATO SALAD--55 DEGREES F3: COOKED, CUBED HAM--60 DEGREES F4: CANTELOUPE--53 DEGREES F5: COOKED, CHOPPED EGGS AT 54 DEGREES FTHIS IS AN ONGOING ISSUE.*5/9/12: Ffoods on the salad bar were still above 41 degrees F.1: Potato salad--53 degrees F2: Cut canteloupe: 50 degrees F3: Cooked, chopped eggs: 48 degrees F4: Cooked, cubed ham: 45 degrees FIf this continues to be a problem and the cooler cannot be repaired or replaced so that it sufficiently holds food at 41 degrees F or below, an alternative method of cold-holding MUST be used. Potentially hazardous foods can be held in ice baths, or a written procedure for monitoring the time that the food is out of the safe temperature range can be developed and submitted to the health department for approval.*see the comments section of the report for guidelines on using time rather than temperature
Location: Buffet
- 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: POTENTIALLY HAZARDOUS FOOD TEMPERATURES ON SALAD BAR RANGED FROM 53-70 DEGREES F. THESE FOODS NEED TO BE KEPT AT 41 DEGREES F OR BELOW OR AN APPROVED TIME IN LIEIU OF TEMPERATURE PROCEDURE MUST BE DEVELOPED AND ADHERED TO.1: COOKED, CUBED CHICKEN--70 DEGREES F2: POTATO SALAD--55 DEGREES F3: COOKED, CUBED HAM--60 DEGREES F4: CANTELOUPE--53 DEGREES F5: COOKED, CHOPPED EGGS AT 54 DEGREES FTHIS IS AN ONGOING ISSUE.*5/9/12: Ffoods on the salad bar were still above 41 degrees F.1: Potato salad--53 degrees F2: Cut canteloupe: 50 degrees F3: Cooked, chopped eggs: 48 degrees F4: Cooked, cubed ham: 45 degrees FIf this continues to be a problem and the cooler cannot be repaired or replaced so that it sufficiently holds food at 41 degrees F or below, an alternative method of cold-holding MUST be used. Potentially hazardous foods can be held in ice baths, or a written procedure for monitoring the time that the food is out of the safe temperature range can be developed and submitted to the health department for approval.*see the comments section of the report for guidelines on using time rather than temperature
Location: Buffet
- 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: POTENTIALLY HAZARDOUS FOOD TEMPERATURES ON SALAD BAR RANGED FROM 53-70 DEGREES F. THESE FOODS NEED TO BE KEPT AT 41 DEGREES F OR BELOW OR AN APPROVED TIME IN LIEIU OF TEMPERATURE PROCEDURE MUST BE DEVELOPED AND ADHERED TO.1: COOKED, CUBED CHICKEN--70 DEGREES F2: POTATO SALAD--55 DEGREES F3: COOKED, CUBED HAM--60 DEGREES F4: CANTELOUPE--53 DEGREES F5: COOKED, CHOPPED EGGS AT 54 DEGREES FTHIS IS AN ONGOING ISSUE.*5/9/12: Ffoods on the salad bar were still above 41 degrees F.1: Potato salad--53 degrees F2: Cut canteloupe: 50 degrees F3: Cooked, chopped eggs: 48 degrees F4: Cooked, cubed ham: 45 degrees FIf this continues to be a problem and the cooler cannot be repaired or replaced so that it sufficiently holds food at 41 degrees F or below, an alternative method of cold-holding MUST be used. Potentially hazardous foods can be held in ice baths, or a written procedure for monitoring the time that the food is out of the safe temperature range can be developed and submitted to the health department for approval.*see the comments section of the report for guidelines on using time rather than temperature
Location: Buffet
- 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: DRAIN FLIES OBSERVED IN DINING AREA AND KITCHEN
Location: Kitchen
- 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: DRAIN FLIES OBSERVED IN DINING AREA AND KITCHEN
Location: Dining room
- 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.
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: POTENTIALLY HAZARDOUS COLD-HELD FOODS ON BUFFET AT TEMPERATURES EXCEEDING 41 DEGREES F. TEMPERATURES RANGED FROM 53-70 DEGREES F.Food discarded.
Location: Buffet
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: CONTAINERS OF RAW MEAT STORED ABOVE CREAM IN MEAT COOLER. PLEASE STORE RAW ANIMAL FOODS BELOW READY-TO-EAT FOOD PRODUCTS
Location: Meat room
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: KITCHEN HANDSINKS SOILED. PLEASE CLEAN.
Location: Kitchen
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.
- Hot water/capacity (corrected)
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: NO HOT WATER AT THE TIME OF THE INSPECTION. MAINTENANCE WAS ON SITE WORKING ON REPAIRS. ESTABLISHMENT WAS INSTRUCTED TO CLOSE UNTIL THE HOT WATER COULD BE RESTORED
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER CONCENTRATION IN FRYER/PREP AREA WAS TOO LOW. WHEN SANITIZER BECOMES DIRTY, GRAYISH, CLOUDY, ETC., PLEASE MAKE NEW SANITIZER SOLUTION.
Location: Kitchen
- Air dry (equipment and/or utensil(s)) (corrected)
Equipment and/or utensil(s) not air dried or properly drained before use.
Correction: Use approved methods of air drying.
Comments: EMPLOYEE USED CLOTH TOWEL TO DRY A UTENSIL. PLEASE AIR DRY UTENSILS.
Location: Prep area
- 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: TRASH SCATTERED AROUND DUMPSTER AREA.
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: WALLS AND FLOORS THROUGHOUT ENTIRE KITCHEN NEED TO BE THOROUGHLY CLEANED. SPECIFIC AREAS:1: BENEATH 3-BAY SINK2: DISHMACHINE AREA3: FRYER AREA4: PREP AREA BY THE WALK-IN COOLER5: DRY STORAGE6: BUFFET AREA (BAKERY)7: FRONT BEVERAGE AREA8: BACK BEVERAGE AREA9: WALLS IN DISHMACHINE & 3-BAY AREA
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: WALLS AND FLOORS THROUGHOUT ENTIRE KITCHEN NEED TO BE THOROUGHLY CLEANED. SPECIFIC AREAS:1: BENEATH 3-BAY SINK2: DISHMACHINE AREA3: FRYER AREA4: PREP AREA BY THE WALK-IN COOLER5: DRY STORAGE6: BUFFET AREA (BAKERY)7: FRONT BEVERAGE AREA8: BACK BEVERAGE AREA9: WALLS IN DISHMACHINE & 3-BAY AREA
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: WALLS AND FLOORS THROUGHOUT ENTIRE KITCHEN NEED TO BE THOROUGHLY CLEANED. SPECIFIC AREAS:1: BENEATH 3-BAY SINK2: DISHMACHINE AREA3: FRYER AREA4: PREP AREA BY THE WALK-IN COOLER5: DRY STORAGE6: BUFFET AREA (BAKERY)7: FRONT BEVERAGE AREA8: BACK BEVERAGE AREA9: WALLS IN DISHMACHINE & 3-BAY AREA
Location: Prep 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: WALLS AND FLOORS THROUGHOUT ENTIRE KITCHEN NEED TO BE THOROUGHLY CLEANED. SPECIFIC AREAS:1: BENEATH 3-BAY SINK2: DISHMACHINE AREA3: FRYER AREA4: PREP AREA BY THE WALK-IN COOLER5: DRY STORAGE6: BUFFET AREA (BAKERY)7: FRONT BEVERAGE AREA8: BACK BEVERAGE AREA9: WALLS IN DISHMACHINE & 3-BAY AREA
Location: Prep 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: WALLS AND FLOORS THROUGHOUT ENTIRE KITCHEN NEED TO BE THOROUGHLY CLEANED. SPECIFIC AREAS:1: BENEATH 3-BAY SINK2: DISHMACHINE AREA3: FRYER AREA4: PREP AREA BY THE WALK-IN COOLER5: DRY STORAGE6: BUFFET AREA (BAKERY)7: FRONT BEVERAGE AREA8: BACK BEVERAGE AREA9: WALLS IN DISHMACHINE & 3-BAY AREA
Location: Dry storage
- 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: WALLS AND FLOORS THROUGHOUT ENTIRE KITCHEN NEED TO BE THOROUGHLY CLEANED. SPECIFIC AREAS:1: BENEATH 3-BAY SINK2: DISHMACHINE AREA3: FRYER AREA4: PREP AREA BY THE WALK-IN COOLER5: DRY STORAGE6: BUFFET AREA (BAKERY)7: FRONT BEVERAGE AREA8: BACK BEVERAGE AREA9: WALLS IN DISHMACHINE & 3-BAY AREA
Location: Buffet
- 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: WALLS AND FLOORS THROUGHOUT ENTIRE KITCHEN NEED TO BE THOROUGHLY CLEANED. SPECIFIC AREAS:1: BENEATH 3-BAY SINK2: DISHMACHINE AREA3: FRYER AREA4: PREP AREA BY THE WALK-IN COOLER5: DRY STORAGE6: BUFFET AREA (BAKERY)7: FRONT BEVERAGE AREA8: BACK BEVERAGE AREA9: WALLS IN DISHMACHINE & 3-BAY AREA
Location: Dining room
- 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: WALLS AND FLOORS THROUGHOUT ENTIRE KITCHEN NEED TO BE THOROUGHLY CLEANED. SPECIFIC AREAS:1: BENEATH 3-BAY SINK2: DISHMACHINE AREA3: FRYER AREA4: PREP AREA BY THE WALK-IN COOLER5: DRY STORAGE6: BUFFET AREA (BAKERY)7: FRONT BEVERAGE AREA8: BACK BEVERAGE AREA9: WALLS IN DISHMACHINE & 3-BAY AREA
Location: Dining room
- 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: WALLS AND FLOORS THROUGHOUT ENTIRE KITCHEN NEED TO BE THOROUGHLY CLEANED. SPECIFIC AREAS:1: BENEATH 3-BAY SINK2: DISHMACHINE AREA3: FRYER AREA4: PREP AREA BY THE WALK-IN COOLER5: DRY STORAGE6: BUFFET AREA (BAKERY)7: FRONT BEVERAGE AREA8: BACK BEVERAGE AREA9: WALLS IN DISHMACHINE & 3-BAY AREA
Location: Dish machine area
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- Wash temperature (corrected)
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SALAD BAR COOLERS ON BUFFET WERE NOT MAINTAINING FOOD TEMPERATURES OF 41 DEGREES F OR BELOW.*5/9/12: Salad bar coolers still not functioning properly
Location: Buffet
- 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: OPEN CONTAINER OF FLOUR IN DRY STORAGE. PLEASE STORE FOODS COVERED TO PREVENT CONTAMINATION
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: TRASH CAN IN DISHMACHINE AREA2: TRAULSEN COOLER IN FRY AREA3: TRASH CAN IN PREP AREA BY WALK-IN4: TRAULSEN COOLER IN PREP AREA BY WALK-IN5: EXTERIOR OF COOK LINE EQUIPMENT BY FRYER6: METAL RACK IN MEAT COOLER
Location: Dish machine area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: TRASH CAN IN DISHMACHINE AREA2: TRAULSEN COOLER IN FRY AREA3: TRASH CAN IN PREP AREA BY WALK-IN4: TRAULSEN COOLER IN PREP AREA BY WALK-IN5: EXTERIOR OF COOK LINE EQUIPMENT BY FRYER6: METAL RACK IN MEAT COOLER
Location: Prep area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: TRASH CAN IN DISHMACHINE AREA2: TRAULSEN COOLER IN FRY AREA3: TRASH CAN IN PREP AREA BY WALK-IN4: TRAULSEN COOLER IN PREP AREA BY WALK-IN5: EXTERIOR OF COOK LINE EQUIPMENT BY FRYER6: METAL RACK IN MEAT COOLER
Location: Prep area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: TRASH CAN IN DISHMACHINE AREA2: TRAULSEN COOLER IN FRY AREA3: TRASH CAN IN PREP AREA BY WALK-IN4: TRAULSEN COOLER IN PREP AREA BY WALK-IN5: EXTERIOR OF COOK LINE EQUIPMENT BY FRYER6: METAL RACK IN MEAT COOLER
Location: Prep area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: TRASH CAN IN DISHMACHINE AREA2: TRAULSEN COOLER IN FRY AREA3: TRASH CAN IN PREP AREA BY WALK-IN4: TRAULSEN COOLER IN PREP AREA BY WALK-IN5: EXTERIOR OF COOK LINE EQUIPMENT BY FRYER6: METAL RACK IN MEAT COOLER
Location: Prep area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: TRASH CAN IN DISHMACHINE AREA2: TRAULSEN COOLER IN FRY AREA3: TRASH CAN IN PREP AREA BY WALK-IN4: TRAULSEN COOLER IN PREP AREA BY WALK-IN5: EXTERIOR OF COOK LINE EQUIPMENT BY FRYER6: METAL RACK IN MEAT COOLER
Location: Meat room
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: GRILL HEAVILY SOILED AND DRIPPING BLACK SLUDGE-LIKE LIQUID. PLEASE CLEAN.
Location: 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: MEAT ROOM HANDSINK LEAKING
Location: Meat room
Equipment: Hand sink
|
05/10/2012 | 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: POTENTIALLY HAZARDOUS FOOD TEMPERATURES ON SALAD BAR RANGED FROM 53-70 DEGREES F. THESE FOODS NEED TO BE KEPT AT 41 DEGREES F OR BELOW OR AN APPROVED TIME IN LIEIU OF TEMPERATURE PROCEDURE MUST BE DEVELOPED AND ADHERED TO.1: COOKED, CUBED CHICKEN--70 DEGREES F2: POTATO SALAD--55 DEGREES F3: COOKED, CUBED HAM--60 DEGREES F4: CANTELOUPE--53 DEGREES F5: COOKED, CHOPPED EGGS AT 54 DEGREES FTHIS IS AN ONGOING ISSUE.
Location: Buffet
- 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: POTENTIALLY HAZARDOUS FOOD TEMPERATURES ON SALAD BAR RANGED FROM 53-70 DEGREES F. THESE FOODS NEED TO BE KEPT AT 41 DEGREES F OR BELOW OR AN APPROVED TIME IN LIEIU OF TEMPERATURE PROCEDURE MUST BE DEVELOPED AND ADHERED TO.1: COOKED, CUBED CHICKEN--70 DEGREES F2: POTATO SALAD--55 DEGREES F3: COOKED, CUBED HAM--60 DEGREES F4: CANTELOUPE--53 DEGREES F5: COOKED, CHOPPED EGGS AT 54 DEGREES FTHIS IS AN ONGOING ISSUE.
Location: Buffet
- 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: POTENTIALLY HAZARDOUS FOOD TEMPERATURES ON SALAD BAR RANGED FROM 53-70 DEGREES F. THESE FOODS NEED TO BE KEPT AT 41 DEGREES F OR BELOW OR AN APPROVED TIME IN LIEIU OF TEMPERATURE PROCEDURE MUST BE DEVELOPED AND ADHERED TO.1: COOKED, CUBED CHICKEN--70 DEGREES F2: POTATO SALAD--55 DEGREES F3: COOKED, CUBED HAM--60 DEGREES F4: CANTELOUPE--53 DEGREES F5: COOKED, CHOPPED EGGS AT 54 DEGREES FTHIS IS AN ONGOING ISSUE.
Location: Buffet
- 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: POTENTIALLY HAZARDOUS FOOD TEMPERATURES ON SALAD BAR RANGED FROM 53-70 DEGREES F. THESE FOODS NEED TO BE KEPT AT 41 DEGREES F OR BELOW OR AN APPROVED TIME IN LIEIU OF TEMPERATURE PROCEDURE MUST BE DEVELOPED AND ADHERED TO.1: COOKED, CUBED CHICKEN--70 DEGREES F2: POTATO SALAD--55 DEGREES F3: COOKED, CUBED HAM--60 DEGREES F4: CANTELOUPE--53 DEGREES F5: COOKED, CHOPPED EGGS AT 54 DEGREES FTHIS IS AN ONGOING ISSUE.
Location: Buffet
- 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: POTENTIALLY HAZARDOUS FOOD TEMPERATURES ON SALAD BAR RANGED FROM 53-70 DEGREES F. THESE FOODS NEED TO BE KEPT AT 41 DEGREES F OR BELOW OR AN APPROVED TIME IN LIEIU OF TEMPERATURE PROCEDURE MUST BE DEVELOPED AND ADHERED TO.1: COOKED, CUBED CHICKEN--70 DEGREES F2: POTATO SALAD--55 DEGREES F3: COOKED, CUBED HAM--60 DEGREES F4: CANTELOUPE--53 DEGREES F5: COOKED, CHOPPED EGGS AT 54 DEGREES FTHIS IS AN ONGOING ISSUE.
Location: Buffet
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: DRAIN FLIES OBSERVED IN DINING AREA AND KITCHEN
Location: Kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: DRAIN FLIES OBSERVED IN DINING AREA AND KITCHEN
Location: Dining room
- Sanitizing exposure time or 160 degrees
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.
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: POTENTIALLY HAZARDOUS COLD-HELD FOODS ON BUFFET AT TEMPERATURES EXCEEDING 41 DEGREES F. TEMPERATURES RANGED FROM 53-70 DEGREES F.Food discarded.
Location: Buffet
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: CONTAINERS OF RAW MEAT STORED ABOVE CREAM IN MEAT COOLER. PLEASE STORE RAW ANIMAL FOODS BELOW READY-TO-EAT FOOD PRODUCTS
Location: Meat room
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: KITCHEN HANDSINKS SOILED. PLEASE CLEAN.
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
- Hot water/capacity
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: NO HOT WATER AT THE TIME OF THE INSPECTION. MAINTENANCE WAS ON SITE WORKING ON REPAIRS. ESTABLISHMENT WAS INSTRUCTED TO CLOSE UNTIL THE HOT WATER COULD BE RESTORED
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER CONCENTRATION IN FRYER/PREP AREA WAS TOO LOW. WHEN SANITIZER BECOMES DIRTY, GRAYISH, CLOUDY, ETC., PLEASE MAKE NEW SANITIZER SOLUTION.
Location: Kitchen
- Air dry (equipment and/or utensil(s))
Equipment and/or utensil(s) not air dried or properly drained before use.
Correction: Use approved methods of air drying.
Comments: EMPLOYEE USED CLOTH TOWEL TO DRY A UTENSIL. PLEASE AIR DRY UTENSILS.
Location: Prep area
- 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: TRASH SCATTERED AROUND DUMPSTER AREA.
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: WALLS AND FLOORS THROUGHOUT ENTIRE KITCHEN NEED TO BE THOROUGHLY CLEANED. SPECIFIC AREAS:1: BENEATH 3-BAY SINK2: DISHMACHINE AREA3: FRYER AREA4: PREP AREA BY THE WALK-IN COOLER5: DRY STORAGE6: BUFFET AREA (BAKERY)7: FRONT BEVERAGE AREA8: BACK BEVERAGE AREA9: WALLS IN DISHMACHINE & 3-BAY AREA
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: WALLS AND FLOORS THROUGHOUT ENTIRE KITCHEN NEED TO BE THOROUGHLY CLEANED. SPECIFIC AREAS:1: BENEATH 3-BAY SINK2: DISHMACHINE AREA3: FRYER AREA4: PREP AREA BY THE WALK-IN COOLER5: DRY STORAGE6: BUFFET AREA (BAKERY)7: FRONT BEVERAGE AREA8: BACK BEVERAGE AREA9: WALLS IN DISHMACHINE & 3-BAY AREA
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: WALLS AND FLOORS THROUGHOUT ENTIRE KITCHEN NEED TO BE THOROUGHLY CLEANED. SPECIFIC AREAS:1: BENEATH 3-BAY SINK2: DISHMACHINE AREA3: FRYER AREA4: PREP AREA BY THE WALK-IN COOLER5: DRY STORAGE6: BUFFET AREA (BAKERY)7: FRONT BEVERAGE AREA8: BACK BEVERAGE AREA9: WALLS IN DISHMACHINE & 3-BAY AREA
Location: Prep 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: WALLS AND FLOORS THROUGHOUT ENTIRE KITCHEN NEED TO BE THOROUGHLY CLEANED. SPECIFIC AREAS:1: BENEATH 3-BAY SINK2: DISHMACHINE AREA3: FRYER AREA4: PREP AREA BY THE WALK-IN COOLER5: DRY STORAGE6: BUFFET AREA (BAKERY)7: FRONT BEVERAGE AREA8: BACK BEVERAGE AREA9: WALLS IN DISHMACHINE & 3-BAY AREA
Location: Prep 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: WALLS AND FLOORS THROUGHOUT ENTIRE KITCHEN NEED TO BE THOROUGHLY CLEANED. SPECIFIC AREAS:1: BENEATH 3-BAY SINK2: DISHMACHINE AREA3: FRYER AREA4: PREP AREA BY THE WALK-IN COOLER5: DRY STORAGE6: BUFFET AREA (BAKERY)7: FRONT BEVERAGE AREA8: BACK BEVERAGE AREA9: WALLS IN DISHMACHINE & 3-BAY AREA
Location: Dry storage
- 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: WALLS AND FLOORS THROUGHOUT ENTIRE KITCHEN NEED TO BE THOROUGHLY CLEANED. SPECIFIC AREAS:1: BENEATH 3-BAY SINK2: DISHMACHINE AREA3: FRYER AREA4: PREP AREA BY THE WALK-IN COOLER5: DRY STORAGE6: BUFFET AREA (BAKERY)7: FRONT BEVERAGE AREA8: BACK BEVERAGE AREA9: WALLS IN DISHMACHINE & 3-BAY AREA
Location: Buffet
- 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: WALLS AND FLOORS THROUGHOUT ENTIRE KITCHEN NEED TO BE THOROUGHLY CLEANED. SPECIFIC AREAS:1: BENEATH 3-BAY SINK2: DISHMACHINE AREA3: FRYER AREA4: PREP AREA BY THE WALK-IN COOLER5: DRY STORAGE6: BUFFET AREA (BAKERY)7: FRONT BEVERAGE AREA8: BACK BEVERAGE AREA9: WALLS IN DISHMACHINE & 3-BAY AREA
Location: Dining room
- 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: WALLS AND FLOORS THROUGHOUT ENTIRE KITCHEN NEED TO BE THOROUGHLY CLEANED. SPECIFIC AREAS:1: BENEATH 3-BAY SINK2: DISHMACHINE AREA3: FRYER AREA4: PREP AREA BY THE WALK-IN COOLER5: DRY STORAGE6: BUFFET AREA (BAKERY)7: FRONT BEVERAGE AREA8: BACK BEVERAGE AREA9: WALLS IN DISHMACHINE & 3-BAY AREA
Location: Dining room
- 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: WALLS AND FLOORS THROUGHOUT ENTIRE KITCHEN NEED TO BE THOROUGHLY CLEANED. SPECIFIC AREAS:1: BENEATH 3-BAY SINK2: DISHMACHINE AREA3: FRYER AREA4: PREP AREA BY THE WALK-IN COOLER5: DRY STORAGE6: BUFFET AREA (BAKERY)7: FRONT BEVERAGE AREA8: BACK BEVERAGE AREA9: WALLS IN DISHMACHINE & 3-BAY AREA
Location: Dish machine area
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SALAD BAR COOLERS ON BUFFET WERE NOT MAINTAINING FOOD TEMPERATURES OF 41 DEGREES F OR BELOW.
Location: Buffet
- 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: OPEN CONTAINER OF FLOUR IN DRY STORAGE. PLEASE STORE FOODS COVERED TO PREVENT CONTAMINATION
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: TRASH CAN IN DISHMACHINE AREA2: TRAULSEN COOLER IN FRY AREA3: TRASH CAN IN PREP AREA BY WALK-IN4: TRAULSEN COOLER IN PREP AREA BY WALK-IN5: EXTERIOR OF COOK LINE EQUIPMENT BY FRYER6: METAL RACK IN MEAT COOLER
Location: Dish machine area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: TRASH CAN IN DISHMACHINE AREA2: TRAULSEN COOLER IN FRY AREA3: TRASH CAN IN PREP AREA BY WALK-IN4: TRAULSEN COOLER IN PREP AREA BY WALK-IN5: EXTERIOR OF COOK LINE EQUIPMENT BY FRYER6: METAL RACK IN MEAT COOLER
Location: Prep area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: TRASH CAN IN DISHMACHINE AREA2: TRAULSEN COOLER IN FRY AREA3: TRASH CAN IN PREP AREA BY WALK-IN4: TRAULSEN COOLER IN PREP AREA BY WALK-IN5: EXTERIOR OF COOK LINE EQUIPMENT BY FRYER6: METAL RACK IN MEAT COOLER
Location: Prep area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: TRASH CAN IN DISHMACHINE AREA2: TRAULSEN COOLER IN FRY AREA3: TRASH CAN IN PREP AREA BY WALK-IN4: TRAULSEN COOLER IN PREP AREA BY WALK-IN5: EXTERIOR OF COOK LINE EQUIPMENT BY FRYER6: METAL RACK IN MEAT COOLER
Location: Prep area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: TRASH CAN IN DISHMACHINE AREA2: TRAULSEN COOLER IN FRY AREA3: TRASH CAN IN PREP AREA BY WALK-IN4: TRAULSEN COOLER IN PREP AREA BY WALK-IN5: EXTERIOR OF COOK LINE EQUIPMENT BY FRYER6: METAL RACK IN MEAT COOLER
Location: Prep area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: TRASH CAN IN DISHMACHINE AREA2: TRAULSEN COOLER IN FRY AREA3: TRASH CAN IN PREP AREA BY WALK-IN4: TRAULSEN COOLER IN PREP AREA BY WALK-IN5: EXTERIOR OF COOK LINE EQUIPMENT BY FRYER6: METAL RACK IN MEAT COOLER
Location: Meat room
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: GRILL HEAVILY SOILED AND DRIPPING BLACK SLUDGE-LIKE LIQUID. PLEASE CLEAN.
Location: 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: 1: MEAT ROOM HANDSINK LEAKING2: MOP SINK FAUCET LEAKING3: 2-BAY SINK IN PREP AREA LEAKING
Location: Meat room
Equipment: Hand sink
|
05/03/2012 | Routine |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: OBSERVED DRAIN FLIES IN THE KITCHEN AND DINING AREAS
Location: Kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: OBSERVED DRAIN FLIES IN THE KITCHEN AND DINING AREAS
Location: Dining room
|
05/03/2012 | Non-Illness Complaint |
| No violation noted during this evaluation. | 03/21/2012 | Non-Illness Complaint |
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN THE EXTERIOR OF PREP AREA TRASH CANS
Location: Kitchen
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: THE PREP AREA SINK IS LEAKING. THERE IS A LARGE AMOUNT OF WATER ON THE FLOOR IN THIS AREA. THIS SINK NEEDS TO BE REPAIRED SO THAT IT NO LONGER LEAKS.THE STEAMER IN THE PREP AREA IS DRIPPING DIRECTLY ONTO THE FLOOR. PROVIDE DRAINAGE TO PREVENT WATER ACCUMULATING ON THE FLOOR.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: FLOOR IN DISH MACHINE AREA IS HEAVILY SOILED. PLEASE CLEAN THIS AREA FREQUENTLY AND DO NOT ALLOW FOOD DEBRIS TO ACCUMULATE ON THE FLOOR.
Location: Dish machine area
|
03/02/2012 | Non-Illness Complaint Recheck |
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN THE EXTERIOR OF PREP AREA TRASH CANS
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: THE PREP AREA SINK IS LEAKING. THERE IS A LARGE AMOUNT OF WATER ON THE FLOOR IN THIS AREA. THIS SINK NEEDS TO BE REPAIRED SO THAT IT NO LONGER LEAKS.THE STEAMER IN THE PREP AREA IS DRIPPING DIRECTLY ONTO THE FLOOR. PROVIDE DRAINAGE TO PREVENT WATER ACCUMULATING ON THE FLOOR.
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 IN DISH MACHINE AREA IS HEAVILY SOILED. PLEASE CLEAN THIS AREA FREQUENTLY AND DO NOT ALLOW FOOD DEBRIS TO ACCUMULATE ON THE FLOOR.
Location: Dish machine area
|
02/24/2012 | Non-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: MACARONI SALAD AT 46.9 DEGREES FCHICKEN CHUNKS AT 51 DEGREES F**1/20/12: Macaroni salad at 45.9 degrees F**1/27/12: Macaroni salad at 49 degrees F. Chunks of chicken at 51 degrees F. Seafood salad at 47.5 degrees F. Cut melons at 45 degrees F. The temperatures in this cooler have been high for the past 3 inspections. Either ice pans of potentially hazardous food stored here, or do not store any potentially hazardous food in this cooler.
Location: Buffet
- 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: MACARONI SALAD AT 46.9 DEGREES FCHICKEN CHUNKS AT 51 DEGREES F**1/20/12: Macaroni salad at 45.9 degrees F**1/27/12: Macaroni salad at 49 degrees F. Chunks of chicken at 51 degrees F. Seafood salad at 47.5 degrees F. Cut melons at 45 degrees F. The temperatures in this cooler have been high for the past 3 inspections. Either ice pans of potentially hazardous food stored here, or do not store any potentially hazardous food in this cooler.
Location: Buffet
- 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: MACARONI SALAD AT 46.9 DEGREES FCHICKEN CHUNKS AT 51 DEGREES F**1/20/12: Macaroni salad at 45.9 degrees F**1/27/12: Macaroni salad at 49 degrees F. Chunks of chicken at 51 degrees F. Seafood salad at 47.5 degrees F. Cut melons at 45 degrees F. The temperatures in this cooler have been high for the past 3 inspections. Either ice pans of potentially hazardous food stored here, or do not store any potentially hazardous food in this cooler.
Location: Buffet
- 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: MACARONI SALAD AT 46.9 DEGREES FCHICKEN CHUNKS AT 51 DEGREES F**1/20/12: Macaroni salad at 45.9 degrees F**1/27/12: Macaroni salad at 49 degrees F. Chunks of chicken at 51 degrees F. Seafood salad at 47.5 degrees F. Cut melons at 45 degrees F. The temperatures in this cooler have been high for the past 3 inspections. Either ice pans of potentially hazardous food stored here, or do not store any potentially hazardous food in this cooler.
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: UNLABELED CHEMICAL SPRAY BOTTLE IN MEAT ROOM. PLEASE LABEL ALL SPRAY BOTTLES
- 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: DRAIN FLIES CONGREGATED NEAR FRONT BEVERAGE STATION AND BACK KITCHEN.
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HANDSINK IN DISH MACHINE AREA SOILED. PLEASE CLEAN
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: SEVERE LEAK IN PREP SINK. PLEASE REPAIR, AND ENSURE THAT POOLS OF WATER ARE MOPPED FREQUENTLY
Equipment: Prep sink
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: BACKPLATE OF FRONT ICE MACHINE CRACKED. PLEASE REPLACE
- 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 POTATOES ON FLOOR IN KITCHEN2: CONTAINER OF CHICKEN ON FLOOR IN COOLER
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1: PLEASE CLEAN TRAULSEN FREEZER IN KITCHEN (BY WALK-IN COOLER)
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: PLEASE CLEAN SUGAR BIN IN DRY STORAGE AREA
- 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: ALL SCOOPS STORED IN BULK FOODS (SUGAR, BATTER, ETC.) NEED TO HAVE HANDLES THAT CAN BE KEPT OUT OF THE FOOD
|
02/10/2012 | 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: MACARONI SALAD AT 46.9 DEGREES FCHICKEN CHUNKS AT 51 DEGREES F**1/20/12: Macaroni salad at 45.9 degrees F**1/27/12: Macaroni salad at 49 degrees F. Chunks of chicken at 51 degrees F. Seafood salad at 47.5 degrees F. Cut melons at 45 degrees F. The temperatures in this cooler have been high for the past 3 inspections. Either ice pans of potentially hazardous food stored here, or do not store any potentially hazardous food in this cooler.
Location: Buffet
- 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: MACARONI SALAD AT 46.9 DEGREES FCHICKEN CHUNKS AT 51 DEGREES F**1/20/12: Macaroni salad at 45.9 degrees F**1/27/12: Macaroni salad at 49 degrees F. Chunks of chicken at 51 degrees F. Seafood salad at 47.5 degrees F. Cut melons at 45 degrees F. The temperatures in this cooler have been high for the past 3 inspections. Either ice pans of potentially hazardous food stored here, or do not store any potentially hazardous food in this cooler.
Location: Buffet
- 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: MACARONI SALAD AT 46.9 DEGREES FCHICKEN CHUNKS AT 51 DEGREES F**1/20/12: Macaroni salad at 45.9 degrees F**1/27/12: Macaroni salad at 49 degrees F. Chunks of chicken at 51 degrees F. Seafood salad at 47.5 degrees F. Cut melons at 45 degrees F. The temperatures in this cooler have been high for the past 3 inspections. Either ice pans of potentially hazardous food stored here, or do not store any potentially hazardous food in this cooler.
Location: Buffet
- 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: MACARONI SALAD AT 46.9 DEGREES FCHICKEN CHUNKS AT 51 DEGREES F**1/20/12: Macaroni salad at 45.9 degrees F**1/27/12: Macaroni salad at 49 degrees F. Chunks of chicken at 51 degrees F. Seafood salad at 47.5 degrees F. Cut melons at 45 degrees F. The temperatures in this cooler have been high for the past 3 inspections. Either ice pans of potentially hazardous food stored here, or do not store any potentially hazardous food in this cooler.
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: UNLABELED CHEMICAL SPRAY BOTTLE IN MEAT ROOM. PLEASE LABEL ALL SPRAY BOTTLES
- 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: DRAIN FLIES CONGREGATED NEAR FRONT BEVERAGE STATION AND BACK KITCHEN.
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HANDSINK IN DISH MACHINE AREA SOILED. PLEASE CLEAN
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: SEVERE LEAK IN PREP SINK. PLEASE REPAIR, AND ENSURE THAT POOLS OF WATER ARE MOPPED FREQUENTLY
Equipment: Prep sink
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: BACKPLATE OF FRONT ICE MACHINE CRACKED. PLEASE REPLACE
- 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 POTATOES ON FLOOR IN KITCHEN2: CONTAINER OF CHICKEN ON FLOOR IN COOLER
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1: PLEASE CLEAN TRAULSEN FREEZER IN KITCHEN (BY WALK-IN COOLER)
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: PLEASE CLEAN SUGAR BIN IN DRY STORAGE AREA
- 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: ALL SCOOPS STORED IN BULK FOODS (SUGAR, BATTER, ETC.) NEED TO HAVE HANDLES THAT CAN BE KEPT OUT OF THE FOOD
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01/27/2012 | 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: MACARONI SALAD AT 46.9 DEGREES FCHICKEN CHUNKS AT 51 DEGREES F**1/20/12: Macaroni salad at 45.9 degrees F
Location: Buffet
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: UNLABELED CHEMICAL SPRAY BOTTLE IN MEAT ROOM. PLEASE LABEL ALL SPRAY BOTTLES
- 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: DRAIN FLIES CONGREGATED NEAR FRONT BEVERAGE STATION AND BACK KITCHEN.
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HANDSINK IN DISH MACHINE AREA SOILED. PLEASE CLEAN
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: SEVERE LEAK IN PREP SINK. PLEASE REPAIR, AND ENSURE THAT POOLS OF WATER ARE MOPPED FREQUENTLY
Equipment: Prep sink
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: BACKPLATE OF FRONT ICE MACHINE CRACKED. PLEASE REPLACE
- 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 POTATOES ON FLOOR IN KITCHEN2: CONTAINER OF CHICKEN ON FLOOR IN COOLER
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1: PLEASE CLEAN TRAULSEN FREEZER IN KITCHEN (BY WALK-IN COOLER)
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: PLEASE CLEAN SUGAR BIN IN DRY STORAGE AREA
- 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: ALL SCOOPS STORED IN BULK FOODS (SUGAR, BATTER, ETC.) NEED TO HAVE HANDLES THAT CAN BE KEPT OUT OF THE FOOD
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01/20/2012 | 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: MACARONI SALAD AT 46.9 DEGREES FCHICKEN CHUNKS AT 51 DEGREES F
Location: Buffet
- 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: MACARONI SALAD AT 46.9 DEGREES FCHICKEN CHUNKS AT 51 DEGREES F
Location: Buffet
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: UNLABELED CHEMICAL SPRAY BOTTLE IN MEAT ROOM. PLEASE LABEL ALL SPRAY BOTTLES
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: DRAIN FLIES CONGREGATED NEAR FRONT BEVERAGE STATION AND BACK KITCHEN.
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HANDSINK IN DISH MACHINE AREA SOILED. PLEASE CLEAN
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: SEVERE LEAK IN PREP SINK. PLEASE REPAIR, AND ENSURE THAT POOLS OF WATER ARE MOPPED FREQUENTLY
Equipment: Prep sink
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: BACKPLATE OF FRONT ICE MACHINE CRACKED. PLEASE REPLACE
- 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 POTATOES ON FLOOR IN KITCHEN2: CONTAINER OF CHICKEN ON FLOOR IN COOLER
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1: PLEASE CLEAN TRAULSEN FREEZER IN KITCHEN (BY WALK-IN COOLER)2: PLEASE CLEAN PIPES BEHIND SODA SYRUP BOXES
- 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: PLEASE CLEAN SUGAR BIN IN DRY STORAGE AREA
- 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: ALL SCOOPS STORED IN BULK FOODS (SUGAR, BATTER, ETC.) NEED TO HAVE HANDLES THAT CAN BE KEPT OUT OF THE FOOD
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01/13/2012 | Routine |
Restaurant representatives - add corrected or new information about Ryan's, 655 N SHADELAND AVE, Indianapolis, IN »