- 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: SPRAY BOTTLE CONTAINING CLEANING AGENT STORED ON SHELF WITH BOXES OF EXPOSED GLOVES.KEEP CLEANING CHEMICALS IN A DESIGNATED AREA AWAY FROM FOOD RELATED ITEMS.
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: LEMONADE MACHINE SOILED WITH BUILD UP ON NOZZLES AND EXTERIOR LOCATED AT SERVICE COUNTER.CLEAN AND SANITIZE ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Kitchen
|
03/27/2014 | Routine |
| No violation noted during this evaluation. | 08/29/2013 | Routine |
- 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: THERMOMETERS ON THE EXTERIOR OF THE FREEZER BELOW DEEP FRYER AND OPPOSITE MAKE TABLE ARE INOPERABLE. PROVIDE THERMOMETERS INSIDE BOTH UNITS.
Location: Kitchen
|
02/15/2013 | 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: REACH IN MEAT COOLER HOLDING AT 49 DEGREES ON COOK LINE. ICE BUILD UP ON THE INTERIOR. DEFROST AND/OR REPAIR TO HOLD AT 41 DEGREES F.
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: TWO 20 QT CONTAINERS OF CHILI NOT LABELED WITH DATE MARK LOCATED INSIDE WALK IN COOLER.
Location: Walk-in cooler
- Chemical sanitizing exposure time and concentration (corrected on site)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: EQUIPMENT STORED IN SANTIZING SOLUTION FOR MORE THAN THIRTY MINUTES AFTER CLEANING. STORE EQUIPMENT IN SANITIZING SOLUTION ACCORDING TO MANUFACTURER DIRECTIONS OF NO MORE THAN 60 SECONDS.
Location: Kitchen
- Single Service/Equipment storage (corrected)
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: RACK CONTAINING THREE BOXES OF EXPOSED FOOD SERVICE GLOVES STORED TOO CLOSE TO THE HAND SINK IN BACK PREP AREA. STORE GLOVES WITH ADEQUAGE HEIGHT ABOVE HAND SINK TO PREVENT POSSIBLE CONTAMINATION FROM SPLASH.
Location: Kitchen (back)
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWELS DRAPED ACROSS BUCKET CONTAINING SANITIZING SOLUTION. ENSURE TOWELS ARE ENTIRELY SUBMERGED IN SANITIZING SOLUTION AT ALL TIMES WHEN NOT IN USE.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SURFACE OF UTENSIL RACK LOCATED ABOVE TWO COMPARTMENT SINK SOILED WITH RUST IN SOME AREAS. REMOVE RUST BUILD UP.
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE AT HAND SINK IN THE DRIVE THRU AREA. PROVIDE PAPER TOWELS AT HAND SINK.
Location: Kitchen
|
09/14/2012 | 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 MEAT COOLER HOLDING AT 49 DEGREES ON COOK LINE. ICE BUILD UP ON THE INTERIOR. DEFROST AND/OR REPAIR TO HOLD AT 41 DEGREES F.
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: TWO 20 QT CONTAINERS OF CHILI NOT LABELED WITH DATE MARK LOCATED INSIDE WALK IN COOLER.
Location: Walk-in cooler
- Chemical sanitizing exposure time and concentration (corrected on site)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: EQUIPMENT STORED IN SANTIZING SOLUTION FOR MORE THAN THIRTY MINUTES AFTER CLEANING. STORE EQUIPMENT IN SANITIZING SOLUTION ACCORDING TO MANUFACTURER DIRECTIONS OF NO MORE THAN 60 SECONDS.
Location: Kitchen
- Single Service/Equipment storage
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: RACK CONTAINING THREE BOXES OF EXPOSED FOOD SERVICE GLOVES STORED TOO CLOSE TO THE HAND SINK IN BACK PREP AREA. STORE GLOVES WITH ADEQUAGE HEIGHT ABOVE HAND SINK TO PREVENT POSSIBLE CONTAMINATION FROM SPLASH.
Location: Kitchen (back)
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWELS DRAPED ACROSS BUCKET CONTAINING SANITIZING SOLUTION. ENSURE TOWELS ARE ENTIRELY SUBMERGED IN SANITIZING SOLUTION AT ALL TIMES WHEN NOT IN USE.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SURFACE OF UTENSIL RACK LOCATED ABOVE TWO COMPARTMENT SINK SOILED WITH RUST IN SOME AREAS. REMOVE RUST BUILD UP.
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE AT HAND SINK IN THE DRIVE THRU AREA. PROVIDE PAPER TOWELS AT HAND SINK.
|
09/07/2012 | Routine |
| No violation noted during this evaluation. | 05/22/2012 | Illness Complaint |
- 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: FOOD EMPLOYEE DRINK CUPS WITH BEVERAGE INSIDE STORED ON PREP TABLE NEXT TO MICROWAVE. ENSURE EMPLOYEE DRINK CUPS ARE SUPPLIED WITH LIDS AND STRAWS IN FOOD PREP AREAS.
Location: Kitchen
|
02/10/2012 | Routine |
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