- Smoking distance signage (corrected on site)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: SMOKING DISTANCE SIGNAGE NOT POSTED ON PUBLIC ENTRANCE DOORS.
- 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: WALK IN COOLER HOLDING FOOD AT 50 DEGREES F.PROVIDE REPAIR IMMEDIATELY TO MAINTAIN 41 DEGREES F OR LOWER.RECHECK 6/10: NOT CORRECTED. WALK IN COOLER HOLDING FOOD AT 45-50 DEGREES F. ICE COVERING COMPRESSOR. PROVIDE REPAIR TO HOLD FOOD AT 41 DEGREES F OR LOWER.
Location: Walk-in cooler
- 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 DRINK WITHOUT A STRAW STORED ON LEDGE ABOVE FOOD DESIGNATED FOR CONSUMERS.STORE EMPLOYEE DRINKS BELOW/AWAY FROM FOOD CONTACT SURFACES AND SUPPLY WITH STRAWS.
Location: Cook line
- 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: LARGE HOTEL OF COOKED SPAGHETTI PASTA NOT DATE MARKED WITH SEVEN DAY EXPIRATION DATE STORED INSIDE WALK IN COOLER.
Location: Walk-in cooler
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: FOOD SOIL ON SURFACE OF CAN OPENER BLADE, INTERNAL COMPARTMENTS, AND HANDLE.CLEAN AND SANITIZE EVERY FOUR HOURS TO PREVENT CROSS CONTAMINATION.
Location: Prep area
Equipment: Can opener
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: EMPLOYEES UNABLE TO WASH HANDS WITH WATER AT A MINIMUM OF 100 DEGREES AT SERVICE COUNTER AND BACK HAND SINKS. HAND SINKS NOT REACHING THE MINIMUM OF 100 DEGREES F FOR PROPER HAND WASHING.RECHECK 6/10: NOT CORRECTED. HAND SINKS NOT REACHING THE MINIMUM REQUIREMENT OF 100 DEGREES FOR PROPER HAND WASHING.
Location: Service counter
Equipment: Hand sink
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: EMPLOYEES UNABLE TO WASH HANDS WITH WATER AT A MINIMUM OF 100 DEGREES AT SERVICE COUNTER AND BACK HAND SINKS. HAND SINKS NOT REACHING THE MINIMUM OF 100 DEGREES F FOR PROPER HAND WASHING.RECHECK 6/10: NOT CORRECTED. HAND SINKS NOT REACHING THE MINIMUM REQUIREMENT OF 100 DEGREES FOR PROPER HAND WASHING.
Location: Kitchen (back)
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HOT WATER TURNED OFF AT SERVICE COUNTER HAND SINK DUE TO A LEAK.PROVIDE REPAIR TO PROVIDE HOT WATER FOR PROPER HAND WASHING.
Location: Service counter
Equipment: Hand sink
- Improper storage of clean equipment (corrected on site)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: STAGNANT WATER HELD IN DICING EQUIPMENT STORED IMPROPERLY BELOW PREP TABLE.STORE DICING EQUIPMENT IN A SELF DRAINING POSITION (SIDE WAYS).
Location: Prep area
- Wet cleaning (corrected)
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
Correction: Food contact surface(s) shall be effectively washed.
Comments: FOOD DEBRIS ON SURFACE OF DICER BLADES STORED UNDER PREP TABLE IN BACK PREP AREA.ENSURE FOOD CONTACT SURFACE IS THOROUGHLY WASHED BEFORE STRORAGE.
Location: Prep area
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: BACK PREP AREA HAND SINK WATER TEMPERATURE REACHING A MAXIMUM OF 91 DEGREES.PROVIDE WATER AT A MINIMUM OF 100 DEGREES F FOR PROPER HAND WASHING.RECHECK 6/10: NOT CORRECTED. BACK HAND SINK REACHING A MAXIMUM OF 97 AND SERVICE COUNTER 93 DEGREES F.PROVIDE WATER A MINIMUM OF 100 DEGREES F FOR PROPER HAND WASHING.
Location: Kitchen (back)
Equipment: Hand sink
- 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.
Comments: CONTAINER OF COOKED SPAGHETTI PASTA STORE COVERED WITH PLASTIC WREAP HOLDING AT 66 DEGREES INSIDE WALK IN COOLER.COOL PASTA IN A SHALLOW PAN, ICE WATER BATH, ETC.. AND DO NOT COVER UNTIL PRODUCT HAS REACHED 41 DEGREES F OR LOWER RECHECK 6:10 PREPORTIONED SPAGHETTI PASTA HOLDING AT 54 DEGREES INSIDE WALK IN COOLER.ENSURE PASTA HAS COOLED TO 41 DEGREES F BEFORE PORTIONING AND PACKAGING.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BASE OF THE WRAPPER SOILED WITH FOOD SOIL.2. EXTERIOR MILK DISPENSER/MACHINE SPLATTERED AND SOILED WITH DRIED MILK.CLEAN AND SANITIZE THOROUGHLY ON A REGULAR BASIS.
Location: Prep area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BASE OF THE WRAPPER SOILED WITH FOOD SOIL.2. EXTERIOR MILK DISPENSER/MACHINE SPLATTERED AND SOILED WITH DRIED MILK.CLEAN AND SANITIZE THOROUGHLY ON A REGULAR BASIS.
Location: Prep area
|
06/17/2014 | Recheck |
- Smoking distance signage
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: SMOKING DISTANCE SIGNAGE NOT POSTED ON PUBLIC ENTRANCE DOORS.
- 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: WALK IN COOLER HOLDING FOOD AT 50 DEGREES F.PROVIDE REPAIR IMMEDIATELY TO MAINTAIN 41 DEGREES F OR LOWER.RECHECK 6/10: NOT CORRECTED. WALK IN COOLER HOLDING FOOD AT 45-50 DEGREES F. ICE COVERING COMPRESSOR. PROVIDE REPAIR TO HOLD FOOD AT 41 DEGREES F OR LOWER.
Location: Walk-in cooler
- 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 DRINK WITHOUT A STRAW STORED ON LEDGE ABOVE FOOD DESIGNATED FOR CONSUMERS.STORE EMPLOYEE DRINKS BELOW/AWAY FROM FOOD CONTACT SURFACES AND SUPPLY WITH STRAWS.
Location: Cook line
- 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: LARGE HOTEL OF COOKED SPAGHETTI PASTA NOT DATE MARKED WITH SEVEN DAY EXPIRATION DATE STORED INSIDE WALK IN COOLER.
Location: Walk-in cooler
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: FOOD SOIL ON SURFACE OF CAN OPENER BLADE, INTERNAL COMPARTMENTS, AND HANDLE.CLEAN AND SANITIZE EVERY FOUR HOURS TO PREVENT CROSS CONTAMINATION.
Location: Prep area
Equipment: Can opener
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: EMPLOYEES UNABLE TO WASH HANDS WITH WATER AT A MINIMUM OF 100 DEGREES AT SERVICE COUNTER AND BACK HAND SINKS. HAND SINKS NOT REACHING THE MINIMUM OF 100 DEGREES F FOR PROPER HAND WASHING.RECHECK 6/10: NOT CORRECTED. HAND SINKS NOT REACHING THE MINIMUM REQUIREMENT OF 100 DEGREES FOR PROPER HAND WASHING.
Location: Service counter
Equipment: Hand sink
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: EMPLOYEES UNABLE TO WASH HANDS WITH WATER AT A MINIMUM OF 100 DEGREES AT SERVICE COUNTER AND BACK HAND SINKS. HAND SINKS NOT REACHING THE MINIMUM OF 100 DEGREES F FOR PROPER HAND WASHING.RECHECK 6/10: NOT CORRECTED. HAND SINKS NOT REACHING THE MINIMUM REQUIREMENT OF 100 DEGREES FOR PROPER HAND WASHING.
Location: Kitchen (back)
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HOT WATER TURNED OFF AT SERVICE COUNTER HAND SINK DUE TO A LEAK.PROVIDE REPAIR TO PROVIDE HOT WATER FOR PROPER HAND WASHING.
Location: Service counter
Equipment: Hand sink
- Improper storage of clean equipment (corrected on site)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: STAGNANT WATER HELD IN DICING EQUIPMENT STORED IMPROPERLY BELOW PREP TABLE.STORE DICING EQUIPMENT IN A SELF DRAINING POSITION (SIDE WAYS).
Location: Prep area
- Wet cleaning (corrected)
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
Correction: Food contact surface(s) shall be effectively washed.
Comments: FOOD DEBRIS ON SURFACE OF DICER BLADES STORED UNDER PREP TABLE IN BACK PREP AREA.ENSURE FOOD CONTACT SURFACE IS THOROUGHLY WASHED BEFORE STRORAGE.
Location: Prep area
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: BACK PREP AREA HAND SINK WATER TEMPERATURE REACHING A MAXIMUM OF 91 DEGREES.PROVIDE WATER AT A MINIMUM OF 100 DEGREES F FOR PROPER HAND WASHING.RECHECK 6/10: NOT CORRECTED. BACK HAND SINK REACHING A MAXIMUM OF 97 AND SERVICE COUNTER 93 DEGREES F.PROVIDE WATER A MINIMUM OF 100 DEGREES F FOR PROPER HAND WASHING.
Location: Kitchen (back)
Equipment: Hand sink
- 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.
Comments: CONTAINER OF COOKED SPAGHETTI PASTA STORE COVERED WITH PLASTIC WREAP HOLDING AT 66 DEGREES INSIDE WALK IN COOLER.COOL PASTA IN A SHALLOW PAN, ICE WATER BATH, ETC.. AND DO NOT COVER UNTIL PRODUCT HAS REACHED 41 DEGREES F OR LOWER RECHECK 6:10 PREPORTIONED SPAGHETTI PASTA HOLDING AT 54 DEGREES INSIDE WALK IN COOLER.ENSURE PASTA HAS COOLED TO 41 DEGREES F BEFORE PORTIONING AND PACKAGING.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BASE OF THE WRAPPER SOILED WITH FOOD SOIL.2. EXTERIOR MILK DISPENSER/MACHINE SPLATTERED AND SOILED WITH DRIED MILK.CLEAN AND SANITIZE THOROUGHLY ON A REGULAR BASIS.
Location: Prep area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BASE OF THE WRAPPER SOILED WITH FOOD SOIL.2. EXTERIOR MILK DISPENSER/MACHINE SPLATTERED AND SOILED WITH DRIED MILK.CLEAN AND SANITIZE THOROUGHLY ON A REGULAR BASIS.
Location: Prep area
|
06/10/2014 | Recheck |
- Smoking distance signage
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: SMOKING DISTANCE SIGNAGE NOT POSTED ON PUBLIC ENTRANCE DOORS.
- 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: WALK IN COOLER HOLDING FOOD AT 50 DEGREES F.PROVIDE REPAIR IMMEDIATELY TO MAINTAIN 41 DEGREES F OR LOWER.
Location: Walk-in cooler
- 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 DRINK WITHOUT A STRAW STORED ON LEDGE ABOVE FOOD DESIGNATED FOR CONSUMERS.STORE EMPLOYEE DRINKS BELOW/AWAY FROM FOOD CONTACT SURFACES AND SUPPLY WITH STRAWS.
Location: Cook line
- Date marking
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: LARGE HOTEL OF COOKED SPAGHETTI PASTA NOT DATE MARKED WITH SEVEN DAY EXPIRATION DATE STORED INSIDE WALK IN COOLER.
Location: Walk-in cooler
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: FOOD SOIL ON SURFACE OF CAN OPENER BLADE, INTERNAL COMPARTMENTS, AND HANDLE.CLEAN AND SANITIZE EVERY FOUR HOURS TO PREVENT CROSS CONTAMINATION.
Location: Prep area
Equipment: Can opener
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: EMPLOYEES UNABLE TO WASH HANDS WITH WATER AT A MINIMUM OF 100 DEGREES AT SERVICE COUNTER AND BACK HAND SINKS. HAND SINKS NOT REACHING THE MINIMUM OF 100 DEGREES F FOR PROPER HAND WASHING.
Location: Service counter
Equipment: Hand sink
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: EMPLOYEES UNABLE TO WASH HANDS WITH WATER AT A MINIMUM OF 100 DEGREES AT SERVICE COUNTER AND BACK HAND SINKS. HAND SINKS NOT REACHING THE MINIMUM OF 100 DEGREES F FOR PROPER HAND WASHING.
Location: Kitchen (back)
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HOT WATER TURNED OFF AT SERVICE COUNTER HAND SINK DUE TO A LEAK.PROVIDE REPAIR TO PROVIDE HOT WATER FOR PROPER HAND WASHING.
Location: Service counter
Equipment: Hand sink
- Improper storage of clean equipment (corrected on site)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: STAGNANT WATER HELD IN DICING EQUIPMENT STORED IMPROPERLY BELOW PREP TABLE.STORE DICING EQUIPMENT IN A SELF DRAINING POSITION (SIDE WAYS).
Location: Prep area
- Wet cleaning
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
Correction: Food contact surface(s) shall be effectively washed.
Comments: FOOD DEBRIS ON SURFACE OF DICER BLADES STORED UNDER PREP TABLE IN BACK PREP AREA.ENSURE FOOD CONTACT SURFACE IS THOROUGHLY WASHED BEFORE STRORAGE.
Location: Prep area
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: BACK PREP AREA HAND SINK WATER TEMPERATURE REACHING A MAXIMUM OF 91 DEGREES.PROVIDE WATER AT A MINIMUM OF 100 DEGREES F FOR PROPER HAND WASHING.
Location: Kitchen (back)
Equipment: Hand sink
- 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.
Comments: CONTAINER OF COOKED SPAGHETTI PASTA STORE COVERED WITH PLASTIC WREAP HOLDING AT 66 DEGREES INSIDE WALK IN COOLER.COOL PASTA IN A SHALLOW PAN, ICE WATER BATH, ETC.. AND DO NOT COVER UNTIL PRODUCT HAS REACHED 41 DEGREES F OR LOWER
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BASE OF THE WRAPPER SOILED WITH FOOD SOIL.2. EXTERIOR MILK DISPENSER/MACHINE SPLATTERED AND SOILED WITH DRIED MILK.CLEAN AND SANITIZE THOROUGHLY ON A REGULAR BASIS.
Location: Prep area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BASE OF THE WRAPPER SOILED WITH FOOD SOIL.2. EXTERIOR MILK DISPENSER/MACHINE SPLATTERED AND SOILED WITH DRIED MILK.CLEAN AND SANITIZE THOROUGHLY ON A REGULAR BASIS.
Location: Prep area
|
06/03/2014 | Routine |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: HEAVY GNAT ACTIVITY INSIDE ESTABLISHMENT.CONTINUE TO TREAT DRAINS AND FACILITY BY A PEST CONTROL COMPANY ON A WEEKLY BASIS TO MINIMIZE ACTIVITY. ENSURE FLOORS ARE KEPT DRY, ESPECIALLY OVER NIGHT AND KEEP LAUNDRY AND GARBAGE BAGS SEALED AT ALL TIMES. HANG MOPS TO AIR DRY WHEN NOT IN USE. LEAVE NO STAGNANT WATER IN MOP BUCKETS. DUMP AFTER EACH USE.
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: HEAVY GNAT ACTIVITY INSIDE ESTABLISHMENT.CONTINUE TO TREAT DRAINS AND FACILITY BY A PEST CONTROL COMPANY ON A WEEKLY BASIS TO MINIMIZE ACTIVITY. ENSURE FLOORS ARE KEPT DRY, ESPECIALLY OVER NIGHT AND KEEP LAUNDRY AND GARBAGE BAGS SEALED AT ALL TIMES. HANG MOPS TO AIR DRY WHEN NOT IN USE. LEAVE NO STAGNANT WATER IN MOP BUCKETS. DUMP AFTER EACH USE.
Location: Wait staff area
- 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: HEAVY GNAT ACTIVITY INSIDE ESTABLISHMENT.CONTINUE TO TREAT DRAINS AND FACILITY BY A PEST CONTROL COMPANY ON A WEEKLY BASIS TO MINIMIZE ACTIVITY. ENSURE FLOORS ARE KEPT DRY, ESPECIALLY OVER NIGHT AND KEEP LAUNDRY AND GARBAGE BAGS SEALED AT ALL TIMES. HANG MOPS TO AIR DRY WHEN NOT IN USE. LEAVE NO STAGNANT WATER IN MOP BUCKETS. DUMP AFTER EACH USE.
Location: Dining 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: HEAVY GNAT ACTIVITY INSIDE ESTABLISHMENT.CONTINUE TO TREAT DRAINS AND FACILITY BY A PEST CONTROL COMPANY ON A WEEKLY BASIS TO MINIMIZE ACTIVITY. ENSURE FLOORS ARE KEPT DRY, ESPECIALLY OVER NIGHT AND KEEP LAUNDRY AND GARBAGE BAGS SEALED AT ALL TIMES. HANG MOPS TO AIR DRY WHEN NOT IN USE. LEAVE NO STAGNANT WATER IN MOP BUCKETS. DUMP AFTER EACH USE.
Location: Prep area
|
03/27/2014 | Non-Illness Complaint 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: HEAVY GNAT ACTIVITY INSIDE ESTABLISHMENT.CONTINUE TO TREAT DRAINS AND FACILITY BY A PEST CONTROL COMPANY ON A WEEKLY BASIS TO MINIMIZE ACTIVITY. ENSURE FLOORS ARE KEPT DRY, ESPECIALLY OVER NIGHT AND KEEP LAUNDRY AND GARBAGE BAGS SEALED AT ALL TIMES. HANG MOPS TO AIR DRY WHEN NOT IN USE. LEAVE NO STAGNANT WATER IN MOP BUCKETS. DUMP AFTER EACH USE.
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: HEAVY GNAT ACTIVITY INSIDE ESTABLISHMENT.CONTINUE TO TREAT DRAINS AND FACILITY BY A PEST CONTROL COMPANY ON A WEEKLY BASIS TO MINIMIZE ACTIVITY. ENSURE FLOORS ARE KEPT DRY, ESPECIALLY OVER NIGHT AND KEEP LAUNDRY AND GARBAGE BAGS SEALED AT ALL TIMES. HANG MOPS TO AIR DRY WHEN NOT IN USE. LEAVE NO STAGNANT WATER IN MOP BUCKETS. DUMP AFTER EACH USE.
Location: Wait staff area
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: HEAVY GNAT ACTIVITY INSIDE ESTABLISHMENT.CONTINUE TO TREAT DRAINS AND FACILITY BY A PEST CONTROL COMPANY ON A WEEKLY BASIS TO MINIMIZE ACTIVITY. ENSURE FLOORS ARE KEPT DRY, ESPECIALLY OVER NIGHT AND KEEP LAUNDRY AND GARBAGE BAGS SEALED AT ALL TIMES. HANG MOPS TO AIR DRY WHEN NOT IN USE. LEAVE NO STAGNANT WATER IN MOP BUCKETS. DUMP AFTER EACH USE.
Location: Dining 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: HEAVY GNAT ACTIVITY INSIDE ESTABLISHMENT.CONTINUE TO TREAT DRAINS AND FACILITY BY A PEST CONTROL COMPANY ON A WEEKLY BASIS TO MINIMIZE ACTIVITY. ENSURE FLOORS ARE KEPT DRY, ESPECIALLY OVER NIGHT AND KEEP LAUNDRY AND GARBAGE BAGS SEALED AT ALL TIMES. HANG MOPS TO AIR DRY WHEN NOT IN USE. LEAVE NO STAGNANT WATER IN MOP BUCKETS. DUMP AFTER EACH USE.
Location: Prep area
|
03/21/2014 | 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: PRE-PORTIONED PASTA STORED ABOVE LOAD LIMIT HOLDING AT 52 DEGREES. IN CONTAINER ON COOK LINE .ENSURE PRODUCT IS STORED AT OR BELOW LOAD LIMIT TO MAINTAIN 41 DEGREES F OR LOWER.
Location: Cook line
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: UNLABLED BOTTLE OF CLEANING CHEMICAL STORED IN DRY STORAGE AREA.ENSURE ALL CLEANING AGENTS REMOVED FROM ORIGINAL CONTAINER ARE PROPERLY LABELED WITH CONTENTS.
Location: Dry storage
- 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: 1. MIXERS SOILED WITH DRIED ICE CREAM RESIDUE ON FOOD AND CONTACT SURFACE.2. DRIED FOOD SOIL ON SURFACE OF CAN OPENER BLADE.CLEAN AND SANITIZE FOOD CONTACT SURFACES EVERY FOUR HOURS.
Location: Prep area
- Contamination of sanitized tableware (corrected)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: CONTAINERS OF UNWRAPPED UTENSILS ON COOK LINE AND DRIVE THRU AREA STORED WITH HANDLES IN DIFFERENT DIRECTIONS.STORE UTENSILS TO PREVENT CONTAMINATION OF LIP CONTACT SURFACE.
- 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: DIPPER WELLS RIMS SOILED WITH BUILD UP ON SURFACES.CLEAN AND SANITIZE DIPPER WELLS DAILY OR AT APPROPRIATE INTERVALS TO PREVENT BUILD UP.
Location: Kitchen
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE A TRASH CAN AT FOUNTAIN HAND SINK .
Location: Kitchen (back)
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HAND SINK WATER TEMPERATURE AT FOUNTAIN HAND SINK DID NOT REACH THE MINIMUM OF ONE HUNDRED DEGREES AFTER FLOWING FOR OVER TWO MINUTES.REPAIR/ADJUST WATER TO REACH A MINIMUM OF ONE HUNDRED DEGREES WITHING 30 SECONDS OR LESS TO ENSURE EMPLOYEES WASH HANDS AT THE REQUIRED TEMPERATURE.
Location: Kitchen (back)
Equipment: Hand sink
|
01/21/2014 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: PRE-PORTIONED PASTA STORED ABOVE LOAD LIMIT HOLDING AT 52 DEGREES. IN CONTAINER ON COOK LINE .ENSURE PRODUCT IS STORED AT OR BELOW LOAD LIMIT TO MAINTAIN 41 DEGREES F OR LOWER.
Location: Cook line
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: UNLABLED BOTTLE OF CLEANING CHEMICAL STORED IN DRY STORAGE AREA.ENSURE ALL CLEANING AGENTS REMOVED FROM ORIGINAL CONTAINER ARE PROPERLY LABELED WITH CONTENTS.
Location: Dry storage
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1. MIXERS SOILED WITH DRIED ICE CREAM RESIDUE ON FOOD AND CONTACT SURFACE.2. DRIED FOOD SOIL ON SURFACE OF CAN OPENER BLADE.CLEAN AND SANITIZE FOOD CONTACT SURFACES EVERY FOUR HOURS.
Location: Prep area
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: CONTAINERS OF UNWRAPPED UTENSILS ON COOK LINE AND DRIVE THRU AREA STORED WITH HANDLES IN DIFFERENT DIRECTIONS.STORE UTENSILS TO PREVENT CONTAMINATION OF LIP CONTACT SURFACE.
- 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: DIPPER WELLS RIMS SOILED WITH BUILD UP ON SURFACES.CLEAN AND SANITIZE DIPPER WELLS DAILY OR AT APPROPRIATE INTERVALS TO PREVENT BUILD UP.
Location: Kitchen
- Hand sink/trash can (corrected on site)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE A TRASH CAN AT FOUNTAIN HAND SINK .
Location: Kitchen (back)
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HAND SINK WATER TEMPERATURE AT FOUNTAIN HAND SINK DID NOT REACH THE MINIMUM OF ONE HUNDRED DEGREES AFTER FLOWING FOR OVER TWO MINUTES.REPAIR/ADJUST WATER TO REACH A MINIMUM OF ONE HUNDRED DEGREES WITHING 30 SECONDS OR LESS TO ENSURE EMPLOYEES WASH HANDS AT THE REQUIRED TEMPERATURE.
Location: Kitchen (back)
Equipment: Hand sink
|
01/15/2014 | Routine |
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: HEAVY ACCUMULATION OF DUST ON FILTERS LOCATED ON GLASS CHILLER COOLER.REPLACE FILTERS
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: WALL NEAR DISH TANK SOILED WITH BUILD UP.CLEAN THOROUGHLY.
Location: Dish machine area
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PREP TOP REACH IN GRILL LINE COOLER INOPERABLE. FOODS HELD PROPERLY ON ICE ON TOP. BOTTOM KEPT EMPY. PROVIDE REPAIR. A WORK ORDER IS IN PROGRESS TO HAVE MACHINE REPAIRED.
Location: Cook line
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SODA FOUNTAIN STORAGE SHELF SUPPORTS SOILED WITH RUST BUILD UP.CLEAN AND SANITIZE THOROUGHLY TO REMOVE RUST BUILD UP.RECHECK: NOT CORRECTED. REMOVE RUST BUILD UP ON SHELVING SUPPORT OR REPLACE.
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: SHAKE PREP AREA INCLUDING MIXERS, DIPPER WELL, MILK DISPENSER, AND ICE CREAM FREEZER SOILED WITH ICE CREAM AND OTHER FOOD RESIDUES.CLEAN AND SANITIZE ENTIRE AREA THOROUGHLY.
Location: Cook line
|
08/21/2013 | Recheck |
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: HEAVY ACCUMULATION OF DUST ON FILTERS LOCATED ON GLASS CHILLER COOLER.REPLACE FILTERS
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: WALL NEAR DISH TANK SOILED WITH BUILD UP.CLEAN THOROUGHLY.
Location: Dish machine area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PREP TOP REACH IN GRILL LINE COOLER INOPERABLE. FOODS HELD PROPERLY ON ICE ON TOP. BOTTOM KEPT EMPY. PROVIDE REPAIR. A WORK ORDER IS IN PROGRESS TO HAVE MACHINE REPAIRED.
Location: Cook line
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SODA FOUNTAIN STORAGE SHELF SUPPORTS SOILED WITH RUST BUILD UP.CLEAN AND SANITIZE THOROUGHLY TO REMOVE RUST BUILD UP.
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: SHAKE PREP AREA INCLUDING MIXERS, DIPPER WELL, MILK DISPENSER, AND ICE CREAM FREEZER SOILED WITH ICE CREAM AND OTHER FOOD RESIDUES.CLEAN AND SANITIZE ENTIRE AREA THOROUGHLY.
Location: Cook line
|
08/07/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. COLD TOP COOLER HOLDING FOODS ON TOP AT 46. 4 DEGREES (BOTTOM 41 DEGREES). 2. HALF AND HALF DAIRY CREAMERS WERE HOLDING AT 70 DEGREES F AT WAIT STAFF STATION.MAINTAIN PRODUCT AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER.
Location: Cook line
- 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: 1. COLD TOP COOLER HOLDING FOODS ON TOP AT 46. 4 DEGREES (BOTTOM 41 DEGREES). 2. HALF AND HALF DAIRY CREAMERS WERE HOLDING AT 70 DEGREES F AT WAIT STAFF STATION.MAINTAIN PRODUCT AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER.
Location: Wait staff area
- 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: DISH MACHINE NOT SANITIZING AFTER RUNNING CYCLE TWO TIMES. ENSURE MACHINE SANITIZES BETWEEN 50 AND 100 PPM CHLORINE. SANITIZE EQUIPMENT IN THREE COMPARTMENT SINK UNTIL MACHINE HAS BEEN REPAIRED.
Location: Kitchen (back)
Equipment: Dishmachine
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: COLD TOP/REACH IN COOLER INOPERABLE LOCATED ON COOK LINE.PROVIDE REPAIR.
Location: Cook line
- Food unsafe(Non-Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: CAN OF DENTED CHILI BEANS STORED ON DRY STORAGE SHELF.INSPECT CANS THOROUGHLY FOR THE PRESENCE OF DENTS BEFORE STORAGE. REMOVE DENTED CAN FROM FOOD SERVICE.
Location: Dry storage
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: CARTON OF ORANGE JUICE STORED INSIDE ICE BIN LOCATED IN THE DRIVE THRU AREA.DISCONTINUE STORING BEVERAGE CONTAINERS IN BIN TO PREVENT CONTAMINATION OF THE DRINK ICE. REMOVE CONTAMINATED ICE FROM BIN.
Location: Kitchen
|
04/17/2013 | 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: 1. COLD TOP COOLER HOLDING FOODS ON TOP AT 46. 4 DEGREES (BOTTOM 41 DEGREES). 2. HALF AND HALF DAIRY CREAMERS WERE HOLDING AT 70 DEGREES F AT WAIT STAFF STATION.MAINTAIN PRODUCT AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER.
Location: Cook line
- 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: 1. COLD TOP COOLER HOLDING FOODS ON TOP AT 46. 4 DEGREES (BOTTOM 41 DEGREES). 2. HALF AND HALF DAIRY CREAMERS WERE HOLDING AT 70 DEGREES F AT WAIT STAFF STATION.MAINTAIN PRODUCT AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER.
Location: Wait staff area
- 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: DISH MACHINE NOT SANITIZING AFTER RUNNING CYCLE TWO TIMES. ENSURE MACHINE SANITIZES BETWEEN 50 AND 100 PPM CHLORINE. SANITIZE EQUIPMENT IN THREE COMPARTMENT SINK UNTIL MACHINE HAS BEEN REPAIRED.
Location: Kitchen (back)
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: COLD TOP/REACH IN COOLER INOPERABLE LOCATED ON COOK LINE.PROVIDE REPAIR.
Location: Cook line
- Food unsafe(Non-Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: CAN OF DENTED CHILI BEANS STORED ON DRY STORAGE SHELF.INSPECT CANS THOROUGHLY FOR THE PRESENCE OF DENTS BEFORE STORAGE. REMOVE DENTED CAN FROM FOOD SERVICE.
Location: Dry storage
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: CARTON OF ORANGE JUICE STORED INSIDE ICE BIN LOCATED IN THE DRIVE THRU AREA.DISCONTINUE STORING BEVERAGE CONTAINERS IN BIN TO PREVENT CONTAMINATION OF THE DRINK ICE. REMOVE CONTAMINATED ICE FROM BIN.
Location: Kitchen
|
04/09/2013 | Routine |
- 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: DISH MACHINE NOT SANITIZING DISHWARE AT THE PROPER CONCENTRATION. ENSURE MACHINE IS SANITIZING PROPERLY ON A DAILY BASIS. PROVIDE DAILY SANITIZING LOG TOMONITOR FUNCTION OF MACHINE.
Location: Dish machine area
Equipment: Dishmachine
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MIXER INCLUDING BEATERS SOILED WITH DRIED ICE CREAM. ENSURE MIXER IS CLEAN AND SANITIZE AT A MAXIMUM OF EVERY FOUR HOURS.
Location: Kitchen
- 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.
Comments: CONTAINER OF CHILI HOLDING AT 118 DEGREES F STORED COVERED IN AN ICE BATH INSIDE WALK IN COOLER. ANOTHER CONTAINER WAS HOLDING AT 60 DEGREES F AND STORED COVERED AS WELL. PANS WERE NOT SUBMERGED IN THE ICE BATH. ENSURE CONTAINERS OF HOT FOOD ARE SUBMERGED IN THE ICE BATH AND REMAIN UNCOVERED DURING THE COOLING PROCESS. ENSURE PRODUCT IS DATED AND MARKED WITH THE TIME DURING COOLING PROCESS. NOTE: HOT FOODS MUST REACH FROM 135 F TO 70 DEGREES F WITHIN TWO HOURS AND 41 DEGREES F WITHIN FOUR MORE.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: WALL ON RIGHT SIDE SOILED WITH RUST LOCATED INSIDE WALK IN COOLER.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: MILK DISPENSER CAKED WITH RESIDUE. DOOR HANDLES STICKY ON REACH IN FREEZER DOORS CONTAINING ICE CREAM.CLEAN AND SANITIZE SURFACES THOROUGHLY EVERY FOUR HOURS.
Location: Kitchen
|
12/11/2012 | Recheck |
- 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: DISH MACHINE NOT SANITIZING DISHWARE AT THE PROPER CONCENTRATION. ENSURE MACHINE IS SANITIZING PROPERLY ON A DAILY BASIS. PROVIDE DAILY SANITIZING LOG TOMONITOR FUNCTION OF MACHINE.
Location: Dish machine area
Equipment: Dishmachine
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MIXER INCLUDING BEATERS SOILED WITH DRIED ICE CREAM. ENSURE MIXER IS CLEAN AND SANITIZE AT A MAXIMUM OF EVERY FOUR HOURS.
Location: Kitchen
- 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.
Comments: CONTAINER OF CHILI HOLDING AT 118 DEGREES F STORED COVERED IN AN ICE BATH INSIDE WALK IN COOLER. ANOTHER CONTAINER WAS HOLDING AT 60 DEGREES F AND STORED COVERED AS WELL. PANS WERE NOT SUBMERGED IN THE ICE BATH. ENSURE CONTAINERS OF HOT FOOD ARE SUBMERGED IN THE ICE BATH AND REMAIN UNCOVERED DURING THE COOLING PROCESS. ENSURE PRODUCT IS DATED AND MARKED WITH THE TIME DURING COOLING PROCESS. NOTE: HOT FOODS MUST REACH FROM 135 F TO 70 DEGREES F WITHIN TWO HOURS AND 41 DEGREES F WITHIN FOUR MORE.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: WALL ON RIGHT SIDE SOILED WITH RUST LOCATED INSIDE WALK IN COOLER.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: MILK DISPENSER CAKED WITH RESIDUE. DOOR HANDLES STICKY ON REACH IN FREEZER DOORS CONTAINING ICE CREAM.CLEAN AND SANITIZE SURFACES THOROUGHLY EVERY FOUR HOURS.
Location: Kitchen
|
12/03/2012 | Routine |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNATS FLYING IN KITCHEN AREA NEAR DISH MACHINE, EXPO WINDOW, AND BEVERAGE STATION. ELIMINATE BREEDING GROUNDS FOR GNATS. KEEP FLOORS CLEAN AND DRY, ESPECIALLY OVER NIGHT AND FOOD AND NON FOOD CONTACT SURFACES, HANG MOPS ON MOP RACK AND DUMP MOP WATER WHEN NOT IN USE. KEEP LAUNDRY BAGS SEALED AS WELL AS TRASH BAGS. TREAT DRAINS IF NECESSARY WITH AN AGENT CAPABLE OF KILLING LARVAE.
Location: Kitchen
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: SOAP, TOWEL, AND HAND SINK SOILED LOCATED IN BACK PREP AREA BEHIND SHAKE PREP AREA. KEE HAND SINK IN A CLEAN CONDITION AT ALL TIMES.
Location: Kitchen (back)
- 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: SCRUB PADS, SPATULA, AND FOAM CUP STORED INSIDE HAND SINK LOCATED AT SERVICE COUNTER. ENSURE HAND SINK IS UTILIZED FOR HAND WASHING ONLY.
Location: Service counter
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: GASKET MISSING IN BETWEEN ICE BIN AND COMPRESSOR ON ICE MACHINE. PROVIDE SEAL.
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: COUNTER TOP, STORAGE SHELVING, DISH MACHINE, WALLS, SOILED WITH DRIED FOOD RESIDUE. KEEP AREA CLEAN AS POSSIBLE TO PREVENT ATTRACTION OF GNATS.
Location: Dish machine area
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. ENCRUSTED DAIRY RESUDE ON SURFACE OF MILK MACHINE IN SHAKE PREP AREA. CLEAN AND SANITIZE THOROUGHLY THROUGH OUT THE DAY TO PREVENT BUILD UP.2. FREEZER AND WALK IN COOLER DOOR AND HANDLES SOILED WITH DRIED ICE CREAM RESIDUE IN SHAKE PREP AREA. CLEAN ON A REGULAR BASIS TO PREVENT BUILD UP. (HANDLES EVERY FOUR HOURS)
Location: Kitchen (back)
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Womens restroom
|
07/31/2012 | 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: GNATS FLYING IN KITCHEN AREA NEAR DISH MACHINE, EXPO WINDOW, AND BEVERAGE STATION. ELIMINATE BREEDING GROUNDS FOR GNATS. KEEP FLOORS CLEAN AND DRY, ESPECIALLY OVER NIGHT AND FOOD AND NON FOOD CONTACT SURFACES, HANG MOPS ON MOP RACK AND DUMP MOP WATER WHEN NOT IN USE. KEEP LAUNDRY BAGS SEALED AS WELL AS TRASH BAGS. TREAT DRAINS IF NECESSARY WITH AN AGENT CAPABLE OF KILLING LARVAE.
Location: Kitchen
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: SOAP, TOWEL, AND HAND SINK SOILED LOCATED IN BACK PREP AREA BEHIND SHAKE PREP AREA. KEE HAND SINK IN A CLEAN CONDITION AT ALL TIMES.
Location: Kitchen (back)
- 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: SCRUB PADS, SPATULA, AND FOAM CUP STORED INSIDE HAND SINK LOCATED AT SERVICE COUNTER. ENSURE HAND SINK IS UTILIZED FOR HAND WASHING ONLY.
Location: Service counter
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: GASKET MISSING IN BETWEEN ICE BIN AND COMPRESSOR ON ICE MACHINE. PROVIDE SEAL.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: COUNTER TOP, STORAGE SHELVING, DISH MACHINE, WALLS, SOILED WITH DRIED FOOD RESIDUE. KEEP AREA CLEAN AS POSSIBLE TO PREVENT ATTRACTION OF GNATS.
Location: Dish machine area
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. ENCRUSTED DAIRY RESUDE ON SURFACE OF MILK MACHINE IN SHAKE PREP AREA. CLEAN AND SANITIZE THOROUGHLY THROUGH OUT THE DAY TO PREVENT BUILD UP.2. FREEZER AND WALK IN COOLER DOOR AND HANDLES SOILED WITH DRIED ICE CREAM RESIDUE IN SHAKE PREP AREA. CLEAN ON A REGULAR BASIS TO PREVENT BUILD UP. (HANDLES EVERY FOUR HOURS)
Location: Kitchen (back)
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Womens restroom
|
07/25/2012 | Routine |
| No violation noted during this evaluation. | 05/31/2012 | 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: REACH IN COOLER ON COOK LINE HOLDING FOODS AT 50 DEGREES F. REPAIR COOLER TO HOLD FOOD AT THE PROPER COLD HOLDING OF 41 DEGREES OR LOWER.
Location: Cook line
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: DISCONTINUE HANGING UTENSILS ON DRY STORAGE SHELF. STORE IN A SANITARY AREA.
Location: Dry storage
- 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: PROVIDE VISIBLE THERMOMETERS INSIDE ALL COOLING UNITS ON COOK LINE.
Location: Cook line
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE PH TEST STRIPS TO MEASURE SANITIZER CONCENTRATION IN DISH MACHINE. STRIPS ARE ON ORDER ACCORDING TO MANAGER.
Location: Dish machine area
|
03/23/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: REACH IN COOLER ON COOK LINE HOLDING FOODS AT 50 DEGREES F. REPAIR COOLER TO HOLD FOOD AT THE PROPER COLD HOLDING OF 41 DEGREES OR LOWER.
Location: Cook line
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: DISCONTINUE HANGING UTENSILS ON DRY STORAGE SHELF. STORE IN A SANITARY AREA.
Location: Dry storage
- 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: PROVIDE VISIBLE THERMOMETERS INSIDE ALL COOLING UNITS ON COOK LINE.
Location: Cook line
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE PH TEST STRIPS TO MEASURE SANITIZER CONCENTRATION IN DISH MACHINE. STRIPS ARE ON ORDER ACCORDING TO MANAGER.
Location: Dish machine area
|
03/17/2012 | Routine |
Restaurant representatives - add corrected or new information about STEAK N SHAKE#30, 11040 PENDLETON PIKE, Lawrence, IN »