- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Deli counter cold top: cottage cheese at 49, feta at 47, sliced ham at 47. Reach-in underneath reading 41. Adjust/repair/replace as necessary to hold all contents at 41 or below. RECHECK 5/22/14: Temps all read the same on the above listed products. Repair tech has been in, part is on order to fix it.
Location: Deli area
Equipment: Cold top
- Sanitizing exposure time or 160 degrees (corrected)
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: Dish machine max temp at 132 first try, then 123. Chef states machine will be replaced soon; he will have tech for existing machine meet me at recheck. Until repaired/replaced: sanitize dishes run through machine in chemical sanitizer solution before air-drying.
Location: Dish machine area
Equipment: Dishmachine
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Baking prep area: several deteriorated/rusty cans of pudding; discard or return for credit. One very dented can of kidney beans; remove from stock and discard or return. Make sure all staff knows not to used dented or deteriorated cans, they present a botulism risk.
Location: Prep area
- 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: Grill station: shredded cheese in cold top in front of raw shell eggs and raw hamburger patties. Store RTE foods behind raw in cold tops so that raw food juices, etc, do not accidentally drip on the ready to eat food. Corrected on site, thanks.
Location: Service counter
Equipment: Prep Top Cooler
- 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: Grill station: soiled spatula in hand sink.Corrected on site, thanks. Please make sure all staff know that hand sink is for hand washing only.
Location: Service counter
Equipment: Hand sink
- 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: Grill station: sani bucket had chlorine (rather than the quat used everywhere else), reading at over 200 ppm, too strong, Corrected on site by replacing the bleach water with quat from dispenser, at appropriate strength.
Location: Service counter
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: All three walk-in coolers (meat, produce, drinks/catering) have excessive dust build-up on fan guards and surrounding ceiling areas. Clean; schedule regular cleaning.
Location: Walk-in cooler
Equipment: Walk in cooler
|
05/30/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Deli counter cold top: cottage cheese at 49, feta at 47, sliced ham at 47. Reach-in underneath reading 41. Adjust/repair/replace as necessary to hold all contents at 41 or below. RECHECK 5/22/14: Temps all read the same on the above listed products. Repair tech has been in, part is on order to fix it.
Location: Deli area
Equipment: Cold top
- Sanitizing exposure time or 160 degrees (corrected)
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: Dish machine max temp at 132 first try, then 123. Chef states machine will be replaced soon; he will have tech for existing machine meet me at recheck. Until repaired/replaced: sanitize dishes run through machine in chemical sanitizer solution before air-drying.
Location: Dish machine area
Equipment: Dishmachine
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Baking prep area: several deteriorated/rusty cans of pudding; discard or return for credit. One very dented can of kidney beans; remove from stock and discard or return. Make sure all staff knows not to used dented or deteriorated cans, they present a botulism risk.
Location: Prep area
- 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: Grill station: shredded cheese in cold top in front of raw shell eggs and raw hamburger patties. Store RTE foods behind raw in cold tops so that raw food juices, etc, do not accidentally drip on the ready to eat food. Corrected on site, thanks.
Location: Service counter
Equipment: Prep Top Cooler
- 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: Grill station: soiled spatula in hand sink.Corrected on site, thanks. Please make sure all staff know that hand sink is for hand washing only.
Location: Service counter
Equipment: Hand sink
- 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: Grill station: sani bucket had chlorine (rather than the quat used everywhere else), reading at over 200 ppm, too strong, Corrected on site by replacing the bleach water with quat from dispenser, at appropriate strength.
Location: Service counter
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: All three walk-in coolers (meat, produce, drinks/catering) have excessive dust build-up on fan guards and surrounding ceiling areas. Clean; schedule regular cleaning.
Location: Walk-in cooler
Equipment: Walk in cooler
|
05/22/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Deli counter cold top: cottage cheese at 49, feta at 47, sliced ham at 47. Reach-in underneath reading 41. Adjust/repair/replace as necessary to hold all contents at 41 or below.
Location: Deli area
Equipment: Cold top
- 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.
Comments: Dish machine max temp at 132 first try, then 123. Chef states machine will be replaced soon; he will have tech for existing machine meet me at recheck. Until repaired/replaced: sanitize dishes run through machine in chemical sanitizer solution before air-drying.
Location: Dish machine area
Equipment: Dishmachine
- Food unsafe (Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Baking prep area: several deteriorated/rusty cans of pudding; discard or return for credit. One very dented can of kidney beans; remove from stock and discard or return. Make sure all staff knows not to used dented or deteriorated cans, they present a botulism risk.
Location: Prep area
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Grill station: shredded cheese in cold top in front of raw shell eggs and raw hamburger patties. Store RTE foods behind raw in cold tops so that raw food juices, etc, do not accidentally drip on the ready to eat food. Corrected on site, thanks.
Location: Service counter
Equipment: Prep Top Cooler
- 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: Grill station: soiled spatula in hand sink.Corrected on site, thanks. Please make sure all staff know that hand sink is for hand washing only.
Location: Service counter
Equipment: Hand sink
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Grill station: sani bucket had chlorine (rather than the quat used everywhere else), reading at over 200 ppm, too strong, Corrected on site by replacing the bleach water with quat from dispenser, at appropriate strength.
Location: Service counter
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: All three walk-in coolers (meat, produce, drinks/catering) have excessive dust build-up on fan guards and surrounding ceiling areas. Clean; schedule regular cleaning.
Location: Walk-in cooler
Equipment: Walk in cooler
|
05/14/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Salad and deli station cold top holding food above 41 degrees F.1) Blue cheese dressing at 48 degrees F 2) Ranch dressing at 46 degrees F 10/10/131) Cottage cheese at 482) Pasta salad at 463) Fruit salad with cut watermelon at 53Manager has ordered a part for the cold top.
Location: Service counter
Equipment: Cold top
- 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: Raw chicken stored over raw ground beef in the meat walk in cooler. Store raw chicken below all other raw meats.
Location: Kitchen (back)
Equipment: Walk in cooler
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: No thermometers provided in both the deli cold top cooler and the grill cold top cooler.
Location: Service counter
Equipment: Cold top
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Door seal on the walk in cooler holding bread is deteriorated. Repair doos seal/gasket to good working condition.
Location: Kitchen (back)
Equipment: Walk in cooler
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: Condensation observed leaking into a pan in the Delfield reach in cooler near the cook line. Repair condensation drain to good working condition.
Location: Cook line
Equipment: Delfield cooler
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Wall and seal above the prep area hand sink is cracked and peeling. Repair seal and resecure sink to the wall.
Location: Prep area
Equipment: Hand sink
- 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: Ice scoop observed stored on top of the ice machine. Store ice scoop in an easily cleanable container.
Location: Kitchen
Equipment: Ice machine
|
10/17/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Salad and deli station cold top holding food above 41 degrees F.1) Blue cheese dressing at 48 degrees F 2) Ranch dressing at 46 degrees F 10/10/131) Cottage cheese at 482) Pasta salad at 463) Fruit salad with cut watermelon at 53Manager has ordered a part for the cold top.
Location: Service counter
Equipment: Cold top
- 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: Raw chicken stored over raw ground beef in the meat walk in cooler. Store raw chicken below all other raw meats.
Location: Kitchen (back)
Equipment: Walk in cooler
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: No thermometers provided in both the deli cold top cooler and the grill cold top cooler.
Location: Service counter
Equipment: Cold top
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Door seal on the walk in cooler holding bread is deteriorated. Repair doos seal/gasket to good working condition.
Location: Kitchen (back)
Equipment: Walk in cooler
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: Condensation observed leaking into a pan in the Delfield reach in cooler near the cook line. Repair condensation drain to good working condition.
Location: Cook line
Equipment: Delfield cooler
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Wall and seal above the prep area hand sink is cracked and peeling. Repair seal and resecure sink to the wall.
Location: Prep area
Equipment: Hand sink
- 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: Ice scoop observed stored on top of the ice machine. Store ice scoop in an easily cleanable container.
Location: Kitchen
Equipment: Ice machine
|
10/10/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Salad and deli station cold top holding food above 41 degrees F.1) Blue cheese dressing at 48 degrees F 2) Ranch dressing at 46 degrees F
Location: Service counter
Equipment: Cold top
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw chicken stored over raw ground beef in the meat walk in cooler. Store raw chicken below all other raw meats.
Location: Kitchen (back)
Equipment: Walk in cooler
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: No thermometers provided in both the deli cold top cooler and the grill cold top cooler.
Location: Service counter
Equipment: Cold top
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Door seal on the walk in cooler holding bread is deteriorated. Repair doos seal/gasket to good working condition.
Location: Kitchen (back)
Equipment: Walk in cooler
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: Condensation observed leaking into a pan in the Delfield reach in cooler near the cook line. Repair condensation drain to good working condition.
Location: Cook line
Equipment: Delfield cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Wall and seal above the prep area hand sink is cracked and peeling. Repair seal and resecure sink to the wall.
Location: Prep area
Equipment: Hand sink
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Ice scoop observed stored on top of the ice machine. Store ice scoop in an easily cleanable container.
Location: Kitchen
Equipment: Ice machine
|
10/01/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. SOME ICED ITEMS NOT ICED PROPERLY - TURKEY AND CUCUMBER SALAD. ENSURE ICE SURROUNDS CONTAINERS.
Location: Service counter
- Plumbing materials (corrected)
Unapproved plumbing system materials.
Correction: A plumbing system including water treatment devices and hoses conveying water shall be constructed and repaired with approved plumbing materials. FOAM CUP DIRECTING WATER FROM DRAIN LINE.
Location: Dish machine area
- 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. SQUIRT BOTTLES WITH YELLOW LIQUID.
Location: Kitchen (back)
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. 1) TWO LARGE PANS OF MEAT NOT COMPLETELY COOLED BEFORE PLACING IN UPRIGHT COOLER. 2) PREPARED TUNA SALAD - NOT COOLED BEFORE PLACING ON MAKE TABLE COOLER. SEE ABOVE.
Location: Kitchen (front)
Equipment: Upright cooler
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. 1) TWO LARGE PANS OF MEAT NOT COMPLETELY COOLED BEFORE PLACING IN UPRIGHT COOLER. 2) PREPARED TUNA SALAD - NOT COOLED BEFORE PLACING ON MAKE TABLE COOLER. SEE ABOVE.
Location: Service counter
Equipment: Make table cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. EXPOSED FOAM ON DOOR IN REAR COOLER.
Location: Back room
Equipment: Upright cooler
|
04/04/2013 | 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. SOME ICED ITEMS NOT ICED PROPERLY - TURKEY AND CUCUMBER SALAD. ENSURE ICE SURROUNDS CONTAINERS.
Location: Service counter
- Plumbing materials
Unapproved plumbing system materials.
Correction: A plumbing system including water treatment devices and hoses conveying water shall be constructed and repaired with approved plumbing materials. FOAM CUP DIRECTING WATER FROM DRAIN LINE.
Location: Dish machine area
- 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. SQUIRT BOTTLES WITH YELLOW LIQUID.
Location: Kitchen (back)
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. 1) TWO LARGE PANS OF MEAT NOT COMPLETELY COOLED BEFORE PLACING IN UPRIGHT COOLER. 2) PREPARED TUNA SALAD - NOT COOLED BEFORE PLACING ON MAKE TABLE COOLER. SEE ABOVE.
Location: Kitchen (front)
Equipment: Upright cooler
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. 1) TWO LARGE PANS OF MEAT NOT COMPLETELY COOLED BEFORE PLACING IN UPRIGHT COOLER. 2) PREPARED TUNA SALAD - NOT COOLED BEFORE PLACING ON MAKE TABLE COOLER. SEE ABOVE.
Location: Service counter
Equipment: Make table cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. EXPOSED FOAM ON DOOR IN REAR COOLER.
Location: Back room
Equipment: Upright cooler
|
03/27/2013 | Routine |
| No violation noted during this evaluation. | 02/22/2013 | 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.
Location: Walk-in cooler
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs. PLEASE WASH HANDS BETWEEN GLOVE CHANGES.
- 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. PLEASE SANITIZE IN 3-BAY SINK UNTIL CORRECTED. 11/27 DISH LEVEL READING IS 137-145 DEGREES F.
Location: Dish machine area
Equipment: Dishmachine
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning. EMPLOYEE NOT SANITIZING DOUGH ATTACHMENTS.
Location: Bakery area
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. REPAIR WALK IN COOLER TO HOLD 41 DEGREES AND BELOW (LEFT). WATER LEAKING OUT BOTTOM OF COOLER IN GRILL AREA. UPRIGHT COOLER IN REAR AREA HAS EXPOSED FOAM DOOR.
Location: Walk-in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. REPAIR WALK IN COOLER TO HOLD 41 DEGREES AND BELOW (LEFT). WATER LEAKING OUT BOTTOM OF COOLER IN GRILL AREA. UPRIGHT COOLER IN REAR AREA HAS EXPOSED FOAM DOOR.
Location: Kitchen (back)
Equipment: Upright cooler
- Thermometer location (corrected)
Thermometer not located in the warmest part of the cooler or in coolest part of warmer.
Correction: Place thermometer in warmest part of the cooler or the coolest part of warmer. PROVIDE CLEARLY VISIBLE IN FRONT PARTS OF COOLERS.
Location: Kitchen
|
12/04/2012 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Walk-in cooler
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs. PLEASE WASH HANDS BETWEEN GLOVE CHANGES.
- 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. PLEASE SANITIZE IN 3-BAY SINK UNTIL CORRECTED. 11/27 DISH LEVEL READING IS 137-145 DEGREES F.
Location: Dish machine area
Equipment: Dishmachine
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning. EMPLOYEE NOT SANITIZING DOUGH ATTACHMENTS.
Location: Bakery area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. REPAIR WALK IN COOLER TO HOLD 41 DEGREES AND BELOW (LEFT). WATER LEAKING OUT BOTTOM OF COOLER IN GRILL AREA. UPRIGHT COOLER IN REAR AREA HAS EXPOSED FOAM DOOR.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. REPAIR WALK IN COOLER TO HOLD 41 DEGREES AND BELOW (LEFT). WATER LEAKING OUT BOTTOM OF COOLER IN GRILL AREA. UPRIGHT COOLER IN REAR AREA HAS EXPOSED FOAM DOOR.
Location: Kitchen (back)
Equipment: Upright cooler
- Thermometer location
Thermometer not located in the warmest part of the cooler or in coolest part of warmer.
Correction: Place thermometer in warmest part of the cooler or the coolest part of warmer. PROVIDE CLEARLY VISIBLE IN FRONT PARTS OF COOLERS.
Location: Kitchen
|
12/04/2012 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Walk-in cooler
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs. PLEASE WASH HANDS BETWEEN GLOVE CHANGES.
- 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. PLEASE SANITIZE IN 3-BAY SINK UNTIL CORRECTED. 11/27 DISH LEVEL READING IS 137-145 DEGREES F.
Location: Dish machine area
Equipment: Dishmachine
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning. EMPLOYEE NOT SANITIZING DOUGH ATTACHMENTS.
Location: Bakery area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. REPAIR WALK IN COOLER TO HOLD 41 DEGREES AND BELOW (LEFT). WATER LEAKING OUT BOTTOM OF COOLER IN GRILL AREA. UPRIGHT COOLER IN REAR AREA HAS EXPOSED FOAM DOOR.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. REPAIR WALK IN COOLER TO HOLD 41 DEGREES AND BELOW (LEFT). WATER LEAKING OUT BOTTOM OF COOLER IN GRILL AREA. UPRIGHT COOLER IN REAR AREA HAS EXPOSED FOAM DOOR.
Location: Kitchen (back)
Equipment: Upright cooler
- Thermometer location
Thermometer not located in the warmest part of the cooler or in coolest part of warmer.
Correction: Place thermometer in warmest part of the cooler or the coolest part of warmer. PROVIDE CLEARLY VISIBLE IN FRONT PARTS OF COOLERS.
Location: Kitchen
|
11/27/2012 | 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.
Location: Walk-in cooler
- 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. PLEASE WASH HANDS BETWEEN GLOVE CHANGES.
- 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. PLEASE SANITIZE IN 3-BAY SINK UNTIL CORRECTED.
Location: Dish machine area
Equipment: Dishmachine
- Improper sanitizing of utensil(s) and equipment (corrected on site)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning. EMPLOYEE NOT SANITIZING DOUGH ATTACHMENTS.
Location: Bakery area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. REPAIR WALK IN COOLER TO HOLD 41 DEGREES AND BELOW (LEFT). WATER LEAKING OUT BOTTOM OF COOLER IN GRILL AREA. UPRIGHT COOLER IN REAR AREA HAS EXPOSED FOAM DOOR.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. REPAIR WALK IN COOLER TO HOLD 41 DEGREES AND BELOW (LEFT). WATER LEAKING OUT BOTTOM OF COOLER IN GRILL AREA. UPRIGHT COOLER IN REAR AREA HAS EXPOSED FOAM DOOR.
Location: Kitchen (back)
Equipment: Upright cooler
- Thermometer location
Thermometer not located in the warmest part of the cooler or in coolest part of warmer.
Correction: Place thermometer in warmest part of the cooler or the coolest part of warmer. PROVIDE CLEARLY VISIBLE IN FRONT PARTS OF COOLERS.
Location: Kitchen
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11/14/2012 | Routine |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.Cold cut sandwiches and cut melons sitting on serving platter under no temperature control on sampling table.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.Place sandwich tray on ice or other means to keep below 41 degrees F.
- Hand Washing Station (Temp Event) (corrected on site)
Temporary hand washing station not setup or setup properly.No handwashing station available in stand. Facility is using permanent kitchen for handwashing but it is a substantial walk to get to the kitchen. Handwashing station must be available in the stand where food is being served. Facility brought proper handwashing station during inspection.
Correction: Provide a large thermos, urn, or container filled with water and has free flowing spigot to dispense water for handwashing. Also provide a large container to catch the waste water, hand soap, and individual paper towels for employee handwashing at the stand.
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07/15/2012 | Routine |
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wiping towels setting on work surfaces in the back prep room area.
Location: Prep area
- Thawing
Potentially hazardous food(s) thawing improperly. (Meat setting in container of cold water)
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Prep area
Equipment: Prep sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean can storage rack as needed.
Location: Kitchen
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Knives, utensils setting in soiled sanitizer water container in sink basin in back prep room area.... Water in container needs to be changed.
Location: Prep area
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04/30/2012 | Routine |
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Location: Walk-in cooler
Equipment: Walk in cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Location: Kitchen (back)
Equipment: Walk in cooler
- Hand sink location blocked (corrected)
Hand washing facilities not properly accessible.
Location: Prep area
Equipment: Hand sink
- Chemical sanitizer concentration (corrected)
Chemical sanitizer, not at proper concentration, for in-place sanitizer bucket.
Location: Cook line
Equipment: Flat grill
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Location: Prep area
Equipment: Hand sink
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly. (In container of sanitizer water)
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Location: Cook line
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly. (Thawing food in standing cold water)
Location: Prep area
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02/01/2012 | Super Bowl Recheck |
- Cooling time (corrected on site)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: Some containers of food prepared earlier this morning for use later today, need to be rapidly cooled down. Corrected during inspection... foods moved to the walk in freezer at time of inspection.
Location: Walk-in cooler
Equipment: Walk in cooler
- 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 date marked during inspection... Corrected during inspection
Location: Kitchen (back)
Equipment: Walk in cooler
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly accessible.
Correction: A hand washing facility shall be properly accessible at all times.
Comments: Hand sink in back prep room area blocked by boxes of produce. Corrected during inspection
Location: Prep area
Equipment: Hand sink
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer, not at proper concentration, for in-place sanitizer bucket.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Corrected during inspection. Sanitizer added to water at time of inspection.
Location: Cook line
Equipment: Flat grill
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Back prep room area hand sink. Corrected during inspection
Location: Prep area
Equipment: Hand sink
- Improper storage of clean equipment (corrected on site)
Clean equipment and/or utensils stored incorrectly. (In container of sanitizer water)
Correction: Utensils moved to a suitable location.
Location: Kitchen
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Cloth towel observed on work surface near cook line area. Corrected during inspection... Cloth towel put in to sanitizer water container.
Location: Cook line
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly. (Thawing food in standing cold water)
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Corrected during inspection. Food placed under cold running water.
Location: Prep area
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01/30/2012 | Super Bowl Routine |
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored. (Can of stainless steel cleaner on shelf above prep sink)
Location: Prep area
- Cross-contamination (corrected)
Packages of raw meat stored in food prep sink with soiled wiping towels and on soiled utensil.
Location: Prep area
Equipment: Prep sink
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Location: Walk-in cooler
Equipment: Walk in cooler
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Location: Dish machine area
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Location: Three bay area
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly. (Soiled wiping cloths observed on prep table and in sink with some food items)
Location: Prep area
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly. (Soiled wiping cloths observed on prep table and in sink with some food items)
Location: Prep area
- In use utensil storage (corrected)
In use utensil(s) stored improperly. (Ice scoop stored on top of ice machine)
Location: Kitchen (back)
Equipment: Ice machine
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01/09/2012 | Recheck |
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored. (Can of stainless steel cleaner on shelf above prep sink)
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: Back prep room: Can of cleaner moved to a suitable location... Corrected during inspection
Location: Prep area
- Cross-contamination (corrected on site)
Packages of raw meat stored in food prep sink with soiled wiping towels and on soiled utensil.
Correction: Food shall be protected from cross contamination.
Comments: Soiled wiping towel and soiled utensil moved from sink to suitable location. Corrected during inspection
Location: Prep area
Equipment: Prep sink
- 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: Some large containers of ready to eat foods in the walk in produce/cut fruit and veggie cooler... No date labeling.... Corrected during inspection
Location: Walk-in cooler
Equipment: Walk in cooler
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Location: Dish machine area
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Location: Three bay area
- 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.
Comments: One metal bulk food container in kitchen needs a label.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly. (Soiled wiping cloths observed on prep table and in sink with some food items)
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Back prep room area... Soiled wiping towels removed from food prep sink at time of inspection.
Location: Prep area
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly. (Soiled wiping cloths observed on prep table and in sink with some food items)
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Back prep room area... Soiled wiping towels removed from food prep sink at time of inspection.
Location: Prep area
- In use utensil storage
In use utensil(s) stored improperly. (Ice scoop stored on top of ice machine)
Correction: Store ice scoop in a suitable location to prevent scoop contamination.
Location: Kitchen (back)
Equipment: Ice machine
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12/06/2011 | Routine |
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