- 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: 1. "NO SMOKING" SIGN NOT POSTED AT ENTRANCE OF FACILITY. POST.
- 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. SALAD PREP REFRIGERATOR NOT COLD ENOUGH FOR POTENTIALLY HAZARDOUS FOOD STORAGE. DO NOT USE FOR POTENTIALLY HAZARDOUS FOOD STORAGE UNTIL PROPERLY REPAIRED OR ENSURE POTENTIALLY HAZARDOUS FOOD IS STORED AT 41 DEGREES FARENHEIT OR BELOW
- First aid storage (Critical) (corrected on site)
First aid supplies stored improperly.
Correction: First aid supplies shall be stored in a kit or container that is located to prevent contamination.
Comments: 1. HYDROGEN PEROXIDE STORED ABOVE FOOD CONTACT SURFACE. DO NOT STORE MEDICINE OR KITS ABOVE FOOD OR FOOD CONTACT SURFACES.
Location: Kitchen (back)
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: 1. CERAMIC COATED WARE IS CRACKED AND PITTED. DISCARD.
Location: Kitchen (back)
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SHELVING SOILED. CLEAN WIRE SHELVING IN COKE REFRIGERATOR
Location: Kitchen (back)
Equipment: -
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: 1. PROBE THERMOMETER NOT AVAILABLE IN FACILITY. PROVIDE.
- Waste handling units/design
Waste receptacles constructed of unapproved material.
Correction: Receptacles shall be durable, cleanable, insect resistant, rodent resistant, leakproof and nonabsorbant.
Comments: 1. HOLE PRESENT IN BOTTOM OF OUTSIDE GARBAGE DUMPSTER. HAVE DUMPSTER COMPANY REPAIR OR REPLACE SO THAT NO HOLES ARE PRESENT.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: 1. CUTTING BOARD NOT SMOOTH AND EASILY CLEANABLE. DISCARD OR RESURFACE CUTTING BOARD ON SALAD PREP REFRIGERATOR
Location: Kitchen
- Insect control device/installation
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: 1. STICKY FLY TRAP HANGING ABOVE PREP TABLE IN BACK KITCHEN. DO NOT LOCATE ABOVE FOOD OR FOOD CONTACT SURFACES.
Location: Kitchen (back)
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: 1. SLIDING DOOR LID MISSING ON DUMPSTER. REPLACE.
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: 1. DUMPSTER HEAVILY LITTERED. PICK UP LITTER AND DISPOSE OF PROPERLY.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. DOOR KNOB NOT PROVIDED ON EMPLOYEE/CUSTOMER RESTROOM. PROVIDE.2. MISSING CEILING TILE IN BACK KITCHEN. REPLACE.
Location: Restroom
- 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. WALLS IN BACK KITCHEN AREA SOILED UNDERNEATH SHELVES ABOVE PREP TABLE AND 3-BAY SINK. CLEAN.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1.SEAL TORN ON SALAD PREP REFRIGERATOR. REPLACE TORN DOOR SEAL ON BOTTOM DOOR OF SALAD PREP REFRIGERATOR2. WIRE SHELVING RUSTED IN TRAULSEN 2-DOOR REACH-IN COOLER. DISCARD SHELVING AND REPLACE.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1.SEAL TORN ON SALAD PREP REFRIGERATOR. REPLACE TORN DOOR SEAL ON BOTTOM DOOR OF SALAD PREP REFRIGERATOR2. WIRE SHELVING RUSTED IN TRAULSEN 2-DOOR REACH-IN COOLER. DISCARD SHELVING AND REPLACE.
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. HAND SOAP NOT PROVIDED AT KITCHEN HAND SINK. CORRECTED ON SITE. HAND SOAP PROVIDED.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. HAND DRYING PROVISIONS NOT PROVIDED AT HAND SINK IN RESTROOM. PROVIDE
Location: Restroom
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. HAND SINK IN KITCHEN NOT DRAINING PROPERLY. REPAIR ACCORDINGLY.
Location: Kitchen
Equipment: Hand sink
|
11/07/2014 | Routine |
- Smoking distance signage (corrected)
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.
- Hot holding (corrected)
1. .Potentially hazardous food setting stove top not being maintained at a temperature in the danger zone. Potentially hazardous food being maintained hot must be maintained at 135 degrees F or higher. Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
- Cold holding (corrected)
1. Shredded natrual cheese located in prep. refrigerator being held at a temperature in the danger zone. Do not use prep. refrigerator for potentially hazardous food storage unless is can be maintained at 41 degrees F or lower. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Pests/rodents (corrected)
1. Observed a living German roach. Take measures to eliminate German roaches. Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
- Food contact surface(s) soiled (corrected)
1. Clean the shelving located in 2 door stainless steel refrigerator. Food contact surface(s) soiled.
Correction: Clean and sanitize.
- Improper hand washing (corrected)
1. No hand sinks supplied with soap and hand drying provisions. Always supply kitchen and restroom hand sinks with soap and approved hand drying provisions. 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.
- Improper hand washing (corrected)
1. No hand sinks supplied with soap and hand drying provisions. Always supply kitchen and restroom hand sinks with soap and approved hand drying provisions. 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.
- Cutting surface(s) (corrected)
1. Resurface or discard cutting board on prep. refrigerator. 2. Resurface or discard the cutting board top on prep. surface in room where 3 compartment sink is located. Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Cutting surface(s) (corrected)
1. Resurface or discard cutting board on prep. refrigerator. 2. Resurface or discard the cutting board top on prep. surface in room where 3 compartment sink is located. Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Floors, walls, ceilings cleanability (corrected)
1. Repair the wall in kitchen area where damaged at floor wall junction. 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.
- Cove molding (corrected)
1. After wall in kitchen is repaired then install cove base. Floor-wall junctures not coved.
Correction: Install cove molding.
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected)
1. Always provide approved hand drying provisions at hand sink in restroom. No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
|
05/28/2014 | 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.
- Hot holding (corrected)
1. .Potentially hazardous food setting stove top not being maintained at a temperature in the danger zone. Potentially hazardous food being maintained hot must be maintained at 135 degrees F or higher. Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
- Cold holding (corrected)
1. Shredded natrual cheese located in prep. refrigerator being held at a temperature in the danger zone. Do not use prep. refrigerator for potentially hazardous food storage unless is can be maintained at 41 degrees F or lower. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Pests/rodents (corrected)
1. Observed a living German roach. Take measures to eliminate German roaches. Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
- Food contact surface(s) soiled
1. Clean the shelving located in 2 door stainless steel refrigerator. Food contact surface(s) soiled.
Correction: Clean and sanitize.
- Improper hand washing (corrected)
1. No hand sinks supplied with soap and hand drying provisions. Always supply kitchen and restroom hand sinks with soap and approved hand drying provisions. 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.
- Improper hand washing (corrected)
1. No hand sinks supplied with soap and hand drying provisions. Always supply kitchen and restroom hand sinks with soap and approved hand drying provisions. 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.
- Cutting surface(s) (corrected)
1. Resurface or discard cutting board on prep. refrigerator. 2. Resurface or discard the cutting board top on prep. surface in room where 3 compartment sink is located. Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Cutting surface(s) (corrected)
1. Resurface or discard cutting board on prep. refrigerator. 2. Resurface or discard the cutting board top on prep. surface in room where 3 compartment sink is located. Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Floors, walls, ceilings cleanability
1. Repair the wall in kitchen area where damaged at floor wall junction. 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.
- Cove molding
1. After wall in kitchen is repaired then install cove base. Floor-wall junctures not coved.
Correction: Install cove molding.
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected)
1. Always provide approved hand drying provisions at hand sink in restroom. No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
|
05/22/2014 | 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.
- Hot holding
1. .Potentially hazardous food setting stove top not being maintained at a temperature in the danger zone. Potentially hazardous food being maintained hot must be maintained at 135 degrees F or higher. Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
- Cold holding
1. Shredded natrual cheese located in prep. refrigerator being held at a temperature in the danger zone. Do not use prep. refrigerator for potentially hazardous food storage unless is can be maintained at 41 degrees F or lower. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Pests/rodents
1. Observed a living German roach. Take measures to eliminate German roaches. Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
- Food contact surface(s) soiled
1. Clean the shelving located in 2 door refrigerator. Food contact surface(s) soiled.
Correction: Clean and sanitize.
- Improper hand washing
1. No hand sinks supplied with soap and hand drying provisions. Always supply kitchen and restroom hand sinks with soap and approved hand drying provisions. 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.
- Improper hand washing
1. No hand sinks supplied with soap and hand drying provisions. Always supply kitchen and restroom hand sinks with soap and approved hand drying provisions. 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.
- Cutting surface(s)
1. Resurface or discard cutting board on prep. refrigerator. 2. Resurface or discard the cutting board top on prep. surface in room where 3 compartment sink is located. Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Cutting surface(s)
1. Resurface or discard cutting board on prep. refrigerator. 2. Resurface or discard the cutting board top on prep. surface in room where 3 compartment sink is located. Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Floors, walls, ceilings cleanability
1. Repair the wall in kitchen area where damaged at floor wall junction. 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.
- Cove molding
1. After wall in kitchen is repaired then install cove base. Floor-wall junctures not coved.
Correction: Install cove molding.
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels
1. Always provide approved hand drying provisions at hand sink in restroom. No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
|
05/15/2014 | Routine |
- Physical facility repair (corrected)
1. Repair the roof so no leaks are present. 2. Provide ceiling tiles where missing in restoom. 3. Replace water damaged ceiling tiles. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
- Physical facility repair (corrected)
1. Repair the roof so no leaks are present. 2. Provide ceiling tiles where missing in restoom. 3. Replace water damaged ceiling tiles. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
- Physical facility repair (corrected)
1. Repair the roof so no leaks are present. 2. Provide ceiling tiles where missing in restoom. 3. Replace water damaged ceiling tiles. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
- Walls, floors, etc/soiled
1. Clean the ceiling where soiled around return air vents. 2. Clean the floor under cash register area. 3. Floor in kitchen wet and dirty. Maintain floor in kitchen clean and dry. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled
1. Clean the ceiling where soiled around return air vents. 2. Clean the floor under cash register area. 3. Floor in kitchen wet and dirty. Maintain floor in kitchen clean and dry. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled
1. Clean the ceiling where soiled around return air vents. 2. Clean the floor under cash register area. 3. Floor in kitchen wet and dirty. Maintain floor in kitchen clean and dry. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- 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.
Equipment: Reach in cooler (2 door)
- 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.
Equipment: Reach in cooler (2 door)
- Equipment repair (corrected)
1. Repair the ice maker so it does not leak. Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
- Non food contact surface cleaning frequency (corrected)
1. and 2. Clean the portable fans of soil. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non food contact surface cleaning frequency (corrected)
1. and 2. Clean the portable fans of soil. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Hand sink/soap (corrected)
1. No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected)
1. No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Restroom
Equipment: Hand sink
- Hand washing (where) (corrected)
1. Employees must wash hands only in a hand sink. Employee observed washing hands in the 3 compartment sink. Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
- Plumbing system/ repair (Non-Critical) (corrected)
1. Repair hand sink located in kitchen so drain is not clogged and it functions properly as designed. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
|
11/20/2013 | Recheck |
- Physical facility repair
1. Repair the roof so no leaks are present. 2. Provide ceiling tiles where missing in restoom. 3. Replace water damaged ceiling tiles. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
- Physical facility repair
1. Repair the roof so no leaks are present. 2. Provide ceiling tiles where missing in restoom. 3. Replace water damaged ceiling tiles. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
- Physical facility repair
1. Repair the roof so no leaks are present. 2. Provide ceiling tiles where missing in restoom. 3. Replace water damaged ceiling tiles. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
- Walls, floors, etc/soiled
1. Clean the ceiling where soiled around return air vents. 2. Clean the floor under cash register area. 3. Floor in kitchen wet and dirty. Maintain floor in kitchen clean and dry. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled
1. Clean the ceiling where soiled around return air vents. 2. Clean the floor under cash register area. 3. Floor in kitchen wet and dirty. Maintain floor in kitchen clean and dry. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled
1. Clean the ceiling where soiled around return air vents. 2. Clean the floor under cash register area. 3. Floor in kitchen wet and dirty. Maintain floor in kitchen clean and dry. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- 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.
Equipment: Reach in cooler (2 door)
- 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.
Equipment: Reach in cooler (2 door)
- Equipment repair
1. Repair the ice maker so it does not leak. Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
- Non food contact surface cleaning frequency
1. and 2. Clean the portable fans of soil. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non food contact surface cleaning frequency
1. and 2. Clean the portable fans of soil. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Hand sink/soap
1. No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels
1. No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Restroom
Equipment: Hand sink
- Hand washing (where)
1. Employees must wash hands only in a hand sink. Employee observed washing hands in the 3 compartment sink. Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
- Plumbing system/ repair (Non-Critical)
1. Repair hand sink located in kitchen so drain is not clogged and it functions properly as designed. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
|
11/13/2013 | Routine |
- Smoking distance signage (corrected)
1. 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.
- Cold holding (corrected)
1. The prep. refrigerator is not cold enough for potentially hazardous food storage. 2. The 2 door reach-in refrigerator located near restroom is not cold enough for potentially hazardous food storage. Do not use these refrigerators for potentially hazardous food storage until cold enough. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding (corrected)
1. The prep. refrigerator is not cold enough for potentially hazardous food storage. 2. The 2 door reach-in refrigerator located near restroom is not cold enough for potentially hazardous food storage. Do not use these refrigerators for potentially hazardous food storage until cold enough. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Utensils - poor repair - calibration (corrected)
1. Discard the ceramic coated spoon currently being used at steam table. Ceramic is missing and metal underneath is exposed. Utensils not maintained in good repair or calibration.
Correction: Maintain all utensils in good repair and calibration.
- Cutting surface(s) (corrected)
1. Resurface or discard the cuttin board on prep. refrigerator. 2. Resurface of discard the cutting board located by grill. Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Cutting surface(s) (corrected)
1. Resurface or discard the cuttin board on prep. refrigerator. 2. Resurface of discard the cutting board located by grill. Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Open doors and windows (corrected)
1. Window(s) and/or door(s) open. Doors open. Close doors or provide a screen door.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
- Dumpster lids open
1. Dumpster and/or waste handling units not covered. Close dumpster lids when not being loaded.
Correction: Cover all dumpsters and waste handling units.
- Walls, floors, etc/soiled
1. Floor soiled under and behind equipment. Clean floor. 2. Floor wet in rear kitchen area. Keep floor clean and dry. 3. Shelving above 3 compartment sink and prep. table soiled. Clean shelving. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled (corrected)
1. Floor soiled under and behind equipment. Clean floor. 2. Floor wet in rear kitchen area. Keep floor clean and dry. 3. Shelving above 3 compartment sink and prep. table soiled. Clean shelving. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled (corrected)
1. Floor soiled under and behind equipment. Clean floor. 2. Floor wet in rear kitchen area. Keep floor clean and dry. 3. Shelving above 3 compartment sink and prep. table soiled. Clean shelving. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Thermometer, provided (corrected)
1. Provide a thermometer in the 2 door refrigerator located by restroom. 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.
- Equipment repair (corrected)
1. Provide a lid on toilet tank. 2. No potentially hazardous food being stored in prep. refrigrator but refrigerator at 60 degrees F. Repair refrigerator to function properly as designed. Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
- Equipment repair
1. Provide a lid on toilet tank. 2. No potentially hazardous food being stored in prep. refrigrator but refrigerator at 60 degrees F. Repair refrigerator to function properly as designed. Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
- Non food contact surface cleaning frequency (corrected)
1. Clean the bottoms doors of prep. refrigerator. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
|
07/10/2013 | Recheck |
- Smoking distance signage (corrected)
1. 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.
- Cold holding
1. The prep. refrigerator is not cold enough for potentially hazardous food storage. 2. The 2 door reach-in refrigerator located near restroom is not cold enough for potentially hazardous food storage. Do not use these refrigerators for potentially hazardous food storage until cold enough. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding (corrected)
1. The prep. refrigerator is not cold enough for potentially hazardous food storage. 2. The 2 door reach-in refrigerator located near restroom is not cold enough for potentially hazardous food storage. Do not use these refrigerators for potentially hazardous food storage until cold enough. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Utensils - poor repair - calibration (corrected)
1. Discard the ceramic coated spoon currently being used at steam table. Ceramic is missing and metal underneath is exposed. Utensils not maintained in good repair or calibration.
Correction: Maintain all utensils in good repair and calibration.
- Cutting surface(s)
1. Resurface or discard the cuttin board on prep. refrigerator. 2. Resurface of discard the cutting board located by grill. Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Cutting surface(s)
1. Resurface or discard the cuttin board on prep. refrigerator. 2. Resurface of discard the cutting board located by grill. Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Open doors and windows
1. Window(s) and/or door(s) open. Doors open. Close doors or provide a screen door.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
- Dumpster lids open
1. Dumpster and/or waste handling units not covered. Close dumpster lids when not being loaded.
Correction: Cover all dumpsters and waste handling units.
- Walls, floors, etc/soiled
1. Floor soiled under and behind equipment. Clean floor. 2. Floor wet in rear kitchen area. Keep floor clean and dry. 3. Shelving above 3 compartment sink and prep. table soiled. Clean shelving. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled
1. Floor soiled under and behind equipment. Clean floor. 2. Floor wet in rear kitchen area. Keep floor clean and dry. 3. Shelving above 3 compartment sink and prep. table soiled. Clean shelving. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled (corrected)
1. Floor soiled under and behind equipment. Clean floor. 2. Floor wet in rear kitchen area. Keep floor clean and dry. 3. Shelving above 3 compartment sink and prep. table soiled. Clean shelving. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Thermometer, provided (corrected)
1. Provide a thermometer in the 2 door refrigerator located by restroom. 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.
- Equipment repair
1. Provide a lid on toilet tank. Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
- Non food contact surface cleaning frequency (corrected)
1. Clean the bottoms doors of prep. refrigerator. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
|
07/02/2013 | Recheck |
- Smoking distance signage
1. 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.
- Cold holding
1. The prep. refrigerator is not cold enough for potentially hazardous food storage. 2. The 2 door reach-in refrigerator located near restroom is not cold enough for potentially hazardous food storage. Do not use these refrigerators for potentially hazardous food storage until cold enough. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding
1. The prep. refrigerator is not cold enough for potentially hazardous food storage. 2. The 2 door reach-in refrigerator located near restroom is not cold enough for potentially hazardous food storage. Do not use these refrigerators for potentially hazardous food storage until cold enough. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Utensils - poor repair - calibration
1. Discard the ceramic coated spoon currently being used at steam table. Ceramic is missing and metal underneath is exposed. Utensils not maintained in good repair or calibration.
Correction: Maintain all utensils in good repair and calibration.
- Cutting surface(s)
1. Resurface or discard the cuttin board on prep. refrigerator. 2. Resurface of discard the cutting board located by grill. Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Cutting surface(s)
1. Resurface or discard the cuttin board on prep. refrigerator. 2. Resurface of discard the cutting board located by grill. Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Open doors and windows
1. Window(s) and/or door(s) open. Doors open. Close doors or provide a screen door.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
- Dumpster lids open
1. Dumpster and/or waste handling units not covered. Close dumpster lids when not being loaded.
Correction: Cover all dumpsters and waste handling units.
- Walls, floors, etc/soiled
1. Floor soiled under and behind equipment. Clean floor. 2. Floor wet in rear kitchen area. Keep floor clean and dry. 3. Shelving above 3 compartment sink and prep. table soiled. Clean shelving. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled
1. Floor soiled under and behind equipment. Clean floor. 2. Floor wet in rear kitchen area. Keep floor clean and dry. 3. Shelving above 3 compartment sink and prep. table soiled. Clean shelving. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled
1. Floor soiled under and behind equipment. Clean floor. 2. Floor wet in rear kitchen area. Keep floor clean and dry. 3. Shelving above 3 compartment sink and prep. table soiled. Clean shelving. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Thermometer, provided
1. Provide a thermometer in the 2 door refrigerator located by restroom. 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.
- Equipment repair
1. Provide a lid on toilet tank. Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
- Non food contact surface cleaning frequency
1. Clean the bottoms doors of prep. refrigerator. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
|
06/25/2013 | Routine |
- Smoking distance signage (corrected)
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.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures. 1. Potentially hazardous foods in salad prep. refrigerator not cold enough. Do not use for potentially hazardous food storage until cold enough.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition. 1. Salad prep. refrigerator cutting board. 2. Preparation table cutting board in rear kitchen area.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition. 1. Salad prep. refrigerator cutting board. 2. Preparation table cutting board in rear kitchen area.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled. 1. Floor in rear kitchen corner is wet. Maintain clean and dry. 2. Clean the restroom door where hands touch.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled. 1. Floor in rear kitchen corner is wet. Maintain clean and dry. 2. Clean the restroom door where hands touch.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- 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. 1. 7 UP refrigerator. 2. 2 door TRAULSON.
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.
- 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. 1. 7 UP refrigerator. 2. 2 door TRAULSON.
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.
- Ice reuse (corrected)
Exterior cooling ice used for consumption. 1. Do not store anything in ice maker ice bin.
Correction: Ice used as exterior coolant shall not be used for consumption.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled. 1. Clean the milk crates in rear kitchen area of soil.
Correction: Clean and sanitize.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Restroom
Equipment: Hand sink
|
01/14/2013 | Recheck |
- Smoking distance signage (corrected)
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.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures. 1. Potentially hazardous foods in salad prep. refrigerator not cold enough. Do not use for potentially hazardous food storage until cold enough.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition. 1. Salad prep. refrigerator cutting board. 2. Preparation table cutting board in rear kitchen area.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition. 1. Salad prep. refrigerator cutting board. 2. Preparation table cutting board in rear kitchen area.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled. 1. Floor in rear kitchen corner is wet. Maintain clean and dry. 2. Clean the restroom door where hands touch.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled. 1. Floor in rear kitchen corner is wet. Maintain clean and dry. 2. Clean the restroom door where hands touch.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- 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. 1. 7 UP refrigerator. 2. 2 door TRAULSON.
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.
- 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. 1. 7 UP refrigerator. 2. 2 door TRAULSON.
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.
- Ice reuse
Exterior cooling ice used for consumption. 1. Do not store anything in ice maker ice bin.
Correction: Ice used as exterior coolant shall not be used for consumption.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled. 1. Clean the milk crates in rear kitchen area of soil.
Correction: Clean and sanitize.
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Restroom
Equipment: Hand sink
|
01/10/2013 | 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.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures. 1. Potentially hazardous foods in salad prep. refrigerator not cold enough. Do not use for potentially hazardous food storage until cold enough.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cutting surface(s)
Cutting surface(s) in poor condition. 1. Salad prep. refrigerator cutting board. 2. Preparation table cutting board in rear kitchen area.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Cutting surface(s)
Cutting surface(s) in poor condition. 1. Salad prep. refrigerator cutting board. 2. Preparation table cutting board in rear kitchen area.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled. 1. Floor in rear kitchen corner is wet. Maintain clean and dry. 2. Clean the restroom door where hands touch.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled. 1. Floor in rear kitchen corner is wet. Maintain clean and dry. 2. Clean the restroom door where hands touch.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- 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. 1. 7 UP refrigerator. 2. 2 door TRAULSON.
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.
- 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. 1. 7 UP refrigerator. 2. 2 door TRAULSON.
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.
- Ice reuse
Exterior cooling ice used for consumption. 1. Do not store anything in ice maker ice bin.
Correction: Ice used as exterior coolant shall not be used for consumption.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled. 1. Clean the milk crates in rear kitchen area of soil.
Correction: Clean and sanitize.
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Restroom
Equipment: Hand sink
|
01/03/2013 | Routine |
- Cold holding (corrected)
1. Shredded cheese on top shelf of salad prep. refrigerator not cold enough. Do not use for potentially hazardous food storage until cold enough. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
- Food contact surface(s) soiled (corrected)
1. Clean the wire shelves in the glass door reach-in refrigerator. Food contact surface(s) soiled.
Correction: Clean and sanitize.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Walls, floors, etc/soiled (corrected)
Clean the floor behind cooking equipment and steam table. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- 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.
- 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.
- Non potentially hazardous food contact surface(s) soiled (corrected)
1. Clean the inside on main ice maker ice bin where discolored. 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.
|
08/20/2012 | Recheck |
- Cold holding
1. Shredded cheese on top shelf of salad prep. refrigerator not cold enough. Do not use for potentially hazardous food storage until cold enough. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Bare hand contact (critical)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
- Food contact surface(s) soiled
1. Clean the wire shelves in the glass door reach-in refrigerator. Food contact surface(s) soiled.
Correction: Clean and sanitize.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Walls, floors, etc/soiled
Clean the floor behind cooking equipment and steam table. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- 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.
- 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.
- Non potentially hazardous food contact surface(s) soiled
1. Clean the inside on main ice maker ice bin where discolored. 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.
|
08/13/2012 | Routine |
- Bait stations (corrected)
Open rodent bait station(s).
Correction: 1. Rodent bait on floor under register. Provide covered, tamper resistant bait stations.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: 1, Clean the floor under front counter area. 2. Clean the back exit door of soil. The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: 1, Clean the floor under front counter area. 2. Clean the back exit door of soil. The physical facilities shall be cleaned as often as necessary to keep clean.
- Ice reuse (corrected)
Exterior cooling ice used for consumption.
Correction: 1. Do not store drinks in the same ice used for consumption. Ice used as exterior coolant shall not be used for consumption.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Restroom
Equipment: Hand sink
|
04/20/2012 | Recheck |
- Bait stations
Open rodent bait station(s).
Correction: 1. Rodent bait on floor under register. Provide covered, tamper resistant bait stations.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: 1, Clean the floor under front counter area. 2. Clean the back exit door of soil. The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: 1, Clean the floor under front counter area. 2. Clean the back exit door of soil. The physical facilities shall be cleaned as often as necessary to keep clean.
- Ice reuse
Exterior cooling ice used for consumption.
Correction: 1. Do not store drinks in the same ice used for consumption. Ice used as exterior coolant shall not be used for consumption.
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Restroom
Equipment: Hand sink
|
04/13/2012 | Routine |
- Pests/rodents (corrected)
Presence of rodents in facility.
Correction: 1. Mouse droppings present on floor under equipment and on shelving in front kitchen area. Exterminate rodents using approved methods and elimination of harborage conditions.
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: 1. A cup is being used to dispense salsa. Provide and use utensils such as gloves, ladel, spoon, deli wrap, or tongs.
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: 1. 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.
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: 1. 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.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: 1. Thoroughly clean the floor throughout establishment. The physical facilities shall be cleaned as often as necessary to keep clean.
- 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: 1. 2 door reach-in refrigerator and small reach-in refrigerator setting on front counter need thermometers. 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.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: 1. Thoroughly clean the shelvings throughout establishment.
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Restroom
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Restroom
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: 1. Unclog the kitchen hand sink drain. Plumbing system(s) shall be repaired and maintained.
Location: Kitchen
Equipment: Hand sink
|
12/27/2011 | Recheck |
- Pests/rodents
Presence of rodents in facility.
Correction: 1. Mouse droppings present on floor under equipment and on shelving in front kitchen area. Exterminate rodents using approved methods and elimination of harborage conditions.
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: 1. A cup is being used to dispense salsa. Provide and use utensils such as gloves, ladel, spoon, deli wrap, or tongs.
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: 1. 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.
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: 1. 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.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: 1. Thoroughly clean the floor throughout establishment. The physical facilities shall be cleaned as often as necessary to keep clean.
- 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: 1. 2 door reach-in refrigerator and small reach-in refrigerator setting on front counter need thermometers. 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.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: 1. Thoroughly clean the shelvings throughout establishment.
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Restroom
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Restroom
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: 1. Unclog the kitchen hand sink drain. Plumbing system(s) shall be repaired and maintained.
Location: Kitchen
Equipment: Hand sink
|
12/20/2011 | Recheck |
- Pests/rodents
Presence of rodents in facility.
Correction: 1. Mouse droppings present on floor under equipment and on shelving in front kitchen area. Exterminate rodents using approved methods and elimination of harborage conditions.
- Bare hand contact (critical)
Bare hand contact with ready to eat food.
Correction: 1. A cup is being used to dispense salsa. Provide and use utensils such as gloves, ladel, spoon, deli wrap, or tongs.
- Improper hand washing
Employee using improper hand washing procedures.
Correction: 1. 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.
- Improper hand washing
Employee using improper hand washing procedures.
Correction: 1. 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.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: 1. Thoroughly clean the floor throughout establishment. The physical facilities shall be cleaned as often as necessary to keep clean.
- 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: 1. 2 door reach-in refrigerator and small reach-in refrigerator setting on front counter need thermometers. 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.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: 1. Thoroughly clean the shelvings throughout establishment.
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Restroom
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Restroom
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: 1. Unclog the kitchen hand sink drain. Plumbing system(s) shall be repaired and maintained.
Location: Kitchen
Equipment: Hand sink
|
12/13/2011 | Routine |
Restaurant representatives - add corrected or new information about TACO TORRO, 4240 N FRANKLIN RD, Lawrence, IN »