| No violation noted during this evaluation. | 09/03/2014 | 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: ENSURE DISHMACHINE IS TESTED DAILY.MANAGER CONTACTED GFS TO SERVICE. ENSURE TO USE 3 BAY SINK TO WASH/RINSE AND SANITIZE
Location: Kitchen
Equipment: Dishmachine
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: PROVIDE WEATHER STRIPPING AROUND BACK DOOR TO REMOVE GAP AND ENSURE DOOR IS TIGHT FITTING.
Location: Back room
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: PROVIDE COVE MOLDING IN DRY STORAGE ROOM.
Location: Dry storage
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN FLOOR IN BACK ROOM UNDER LARGE TRASH CONTAINER. 2. CLEAN WALL IN BACK ROOM ABOVE WHERE GREASE IS STORED. 3. CLEAN CEILING VENT IN DRY STORAGE ROOM.
Location: Back room
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN FLOOR IN BACK ROOM UNDER LARGE TRASH CONTAINER. 2. CLEAN WALL IN BACK ROOM ABOVE WHERE GREASE IS STORED. 3. CLEAN CEILING VENT IN DRY STORAGE ROOM.
Location: Back room
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN FLOOR IN BACK ROOM UNDER LARGE TRASH CONTAINER. 2. CLEAN WALL IN BACK ROOM ABOVE WHERE GREASE IS STORED. 3. CLEAN CEILING VENT IN DRY STORAGE ROOM.
Location: Dry storage
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: ENSURE TO USE APPROVED THAWING METHODS. DO NOT THAW BY PLACING FOOD ON TRAY AT ROOM TEMPERATURE.
Location: Kitchen (back)
- 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 THERMOMETER IN REACH IN COOLER.
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: DEFROST UPRIGHT FREEZER.
Location: Kitchen
Equipment: Upright freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN EXTERIOR OF WALK IN COOLER DOOR AND AROUND DOOR FRAME WHEN DOOR IS OPEN. 2. CLEAN WALK IN COOLER SHELVES, WHERE NEEDED.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN EXTERIOR OF WALK IN COOLER DOOR AND AROUND DOOR FRAME WHEN DOOR IS OPEN. 2. CLEAN WALK IN COOLER SHELVES, WHERE NEEDED.
Location: Walk-in cooler
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: STORE UTENSILS WITH HANDLES UP TO AVOID CONTACT WITH LIP/FOOD SURFACE.
Location: Kitchen
|
08/25/2014 | Routine |
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: MANAGER INFORMED EMPLOYEE THAT SHELVING WILL BE READY IN 2-3 WEEKS. SHELVING WAS ORDERED.
Location: Kitchen
Equipment: Wood shelving
|
04/25/2014 | Recheck |
| No violation noted during this evaluation. | 03/26/2014 | Recheck |
| No violation noted during this evaluation. | 02/26/2014 | Recheck |
| No violation noted during this evaluation. | 02/19/2014 | Routine |
| No violation noted during this evaluation. | 12/27/2013 | Recheck |
| No violation noted during this evaluation. | 10/22/2013 | Routine |
| No violation noted during this evaluation. | 05/09/2013 | Recheck |
| No violation noted during this evaluation. | 05/02/2013 | Routine |
- Unapproved food contact materials (corrected on site)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: CONTAINER WITH CHILI IS CRACKED ON SIDE. DISCARD CONTAINER. MUST BE SMOOTH AND EASILY CLEANABLE.
Location: Walk-in cooler
Equipment: -
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN UNDER HOOD EQUIPMENT. SOILED, FOOD DEBRIS.
Location: Kitchen
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. REMOVE WOOD SHELVING WHERE MICROWAVES ARE LOCATED. SHELVING IS NOT DURABLE. UNDERSIDE IS SOILED AND NOT SMOOTH AND EASILY CLEANABLE. PROVIDE METAL SHELVING UNIT ABOVE STEAM TABLE. 2. METAL SHELVES (BOTTOM TWO ON FRONT UNIT) IN WALK IN COOLER ARE NOT SMOOTH AND EASILY CLEANABLE. SHELVING IS RUSTED. REPLACE SHELVES.
Location: Walk-in cooler
Equipment: Metal shelving
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. REMOVE WOOD SHELVING WHERE MICROWAVES ARE LOCATED. SHELVING IS NOT DURABLE. UNDERSIDE IS SOILED AND NOT SMOOTH AND EASILY CLEANABLE. PROVIDE METAL SHELVING UNIT ABOVE STEAM TABLE. 2. METAL SHELVES (BOTTOM TWO ON FRONT UNIT) IN WALK IN COOLER ARE NOT SMOOTH AND EASILY CLEANABLE. SHELVING IS RUSTED. REPLACE SHELVES.
Location: Kitchen
Equipment: Wood shelving
- 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: WALK IN COOLER WALL IS SOILED BEHIND SHELVING UNITS. CLEAN.
Location: Walk-in cooler
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: WALL IS NOT SMOOTH AND EASILY CLEANABLE, WHERE FIRE EXTINGUISHER IS LOCATED. TRIM IS NOT SMOOTH AND EASILY CLEANABLE NEXT TO FLAT GRILL.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE LIGHTS IN DISHROOM, KITCHEN AND UNDER EXHAUST HOOD.
Location: Kitchen (back)
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE LIGHTS IN DISHROOM, KITCHEN AND UNDER EXHAUST HOOD.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE LIGHTS IN DISHROOM, KITCHEN AND UNDER EXHAUST HOOD.
Location: Dish machine area
|
12/19/2012 | Recheck |
| No violation noted during this evaluation. | 12/12/2012 | Routine |
| No violation noted during this evaluation. | 07/23/2012 | Routine |
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: COOK CRACKED EGGS AND DID NOT REMOVE GLOVES PRIOR TO HANDLING READY TO EAT FOODS. COOK HANDLED BREAD ON SANDWICH WITH BARE HANDS. ENSURE NO BARE HAND CONTACT OCCURRING.
- 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 PORK CHOPS STORED ABOVE MAYONAISE, SOUP AND GREEN BEANS. STORE ON LOWER SHELF, NOT ABOVE READY TO EAT FOODS, FISH OR EGGS.
Location: Walk-in cooler
- Improper hand washing (corrected on site)
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: COOK WASHED HANDS WITH GLOVES ON AND THEN REMOVED GLOVES. REMOVE GLOVES THEN WASH HANDS PROPERLY.
Location: Kitchen
- 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: SANITIZER IS TOO STRONG. ENSURE SANITIZER IS 50-100 PPM.
|
03/16/2012 | Recheck |
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: COOK CRACKED EGGS AND DID NOT REMOVE GLOVES PRIOR TO HANDLING READY TO EAT FOODS. COOK HANDLED BREAD ON SANDWICH WITH BARE HANDS. ENSURE NO BARE HAND CONTACT OCCURRING.
- 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 PORK CHOPS STORED ABOVE MAYONAISE, SOUP AND GREEN BEANS. STORE ON LOWER SHELF, NOT ABOVE READY TO EAT FOODS, FISH OR EGGS.
Location: Walk-in cooler
- Improper hand washing (corrected on site)
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: COOK WASHED HANDS WITH GLOVES ON AND THEN REMOVED GLOVES. REMOVE GLOVES THEN WASH HANDS PROPERLY.
Location: Kitchen
- 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: SANITIZER IS TOO STRONG. ENSURE SANITIZER IS 50-100 PPM.
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: REMOVE OLD DOOR SWEEP. LIGHT COMING IN UNDER DOOR. REPLACE WITH DOOR SWEEP TO REMOVE GAP.
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: CLEAN FLOOR UNDER COLD TOP COOLER.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REMOVE PANS UNDER COLD TOP. REPLACE CASTER.
Location: Kitchen
|
03/07/2012 | Routine |
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