- Critical: Chopped tomato and parmesan chicken is being held at 50°F in the make table. (6 penalty points)
Corrected on site.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Cardboard is being used as shelf liner. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Gaskets are damaged on a refrigerator unit. (1 penalty point)
- Critical: The soda gun nozzle and holster is unclean. Shelves in the walk-in cooler are unclean to sight and touch. The interior of the ice machine is unclean. (6 penalty points)
3 occurences.
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- The 3-compartment sink faucet is leaking. (1 penalty point)
- An exterior door is not tight fitting. (1 penalty point)
- The ceiling is dirty in various areas. (1 penalty point)
|
9/2/2015 | Routine | 80 | Advise & Educate |
- Food containers are not labeled with the common name of the food. (1 penalty point)
Corrected on site.
- Critical: Cooked chicken and cooked pasta is being held at 45°F in the walk in cooler. Chopped tomato is being held at 44°F in the make table. (12 penalty points)
2 occurences.
- Critical: Meat sauce is being held at 115°F in the steam table. (6 penalty points)
Corrected on site.
- The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
- The filters in the exhaust hoods are not tight fitting. (1 penalty point)
- Critical: The interior of the ice machine is unclean. The canopener blade is unclean to sight and touch. The meat slicer is unclean to sight and touch. Surfaces are unclean around the soda dispenser nozzles. (18 penalty points)
4 occurences.
- The panini press is unclean to sight and touch. The interior of the microwave is unclean. (2 penalty points)
2 occurences.
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Dumpster lids are left open. (1 penalty point)
- The dumpster area is not maintained clean. (1 penalty point)
- An exterior door is not tight fitting. (1 penalty point)
- There are small holes in the walls throughout the facility. (1 penalty point)
- shelving in the walk in cooler is unclean. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
|
1/22/2015 | Routine | 52 | Advise & Educate |
- Not all food employees have a current food handler card. E- food handlers not accepted. (1 penalty point)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
Corrected on site.
- Critical: Chopped tomatoes are being held at 44° F at the make table. They were discarde Artichoke hearts are being held at 46 °F in a reach in cooler. Cooked chicken is being held at 55°F in a 2nd make table. (6 penalty points)
3 occurences.
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
- Critical: The interior of the ice machine is unclean. The canopener blade is unclean to sight and touch. The interior of the ice bin is dirty. (6 penalty points)
Corrected on site.
3 occurences.
- The interior of the microwave is unclean. (1 penalty point)
- The soda gun in the bar area is unclean. (1 penalty point)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- There are small holes in the ceiling above the ware washing area. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
Corrected on site.
|
8/25/2014 | Routine | 79 | Advise & Educate |
- Wet wiping cloth is not stored in sanitizer solution when not being used. (1 penalty point)
- Critical: Cut tomato is being held at 44 °F in the make table. (6 penalty points)
Corrected on site.
- The hand sink by the dishwasher is not sealed to the adjacent wall. (1 penalty point)
- There is a gap between filters in the exhaust hood. (1 penalty point)
Corrected on site.
- Critical: There is no measurable sanitizer in the final rinse of the dish machine. (6 penalty points)
- Critical: The canopener blade is unclean to sight and touch. The soda gun is unclean. (6 penalty points)
Corrected on site.
2 occurences.
- The ceiling is dusty in various areas. (1 penalty point)
|
3/12/2014 | Routine | 78 | Advise & Educate |
- E-food handlers is not accepted. (1 penalty point)
- Flour bin is unlabeled. (1 penalty point)
- Splash guard at server station is missing. (1 penalty point)
- There are gaps between filters in the exhaust hood. (1 penalty point)
Corrected on site.
- Critical: There is no measurable sanitizer in the final rinse of the dish machine. (6 penalty points)
Corrected on site.
- Critical: The canopener blade is unclean to sight and touch. (6 penalty points)
Corrected on site.
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
Corrected on site.
|
9/23/2013 | Routine | 81 | Advise & Educate |
| No violation noted during this evaluation. | 4/29/2013 | Routine | 100 | Conditional Approval |
- Critical: Cooked sausage and chicken is not date marked in the walk-in cooler. (3 penalty points)
- Critical: The meat slicer is unclean to sight and touch. Soda dispenser nozzles are unclean. (6 penalty points)
Corrected on site.
2 occurences.
- There is a gap at the bottom of the back exterior door. (1 penalty point)
- Employee beverages are stored on a shelf above the meat slicer. (1 penalty point)
Corrected on site.
- Various ceiling locations around air vents are dusty. Walls and floor sink near the dishwasher is unclean. (1 penalty point)
2 occurences.
|
12/28/2012 | Routine | 88 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
Corrected on site.
- Food equipment is not being air dried before being nested together. (1 penalty point)
Corrected on site.
- There is a gap in between the hood baffles. (1 penalty point)
- Critical: The canopener blade is unclean to sight and touch. The upper interior of the ice machine is unclean. Surfaces are unclean around the soda gun dispenser nozzles. (6 penalty points)
Corrected on site.
3 occurences.
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- The light bulb inside walk-in cooler is not shielded or shatterproof. (1 penalty point)
- Areas of the floor are missing grout. (1 penalty point)
|
6/11/2012 | Routine | 85 | Advise & Educate |
- Food container in dry storage is not covered. (1 penalty point)
Corrected on site.
- Critical: Breaded chicken is being held at 46 °F in the make table. Cut tomato is being held at 45 °F in the make table. (6 penalty points)
Corrected on site.
2 occurences.
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points)
Corrected on site.
- There are gaps between filters in the exhaust hood. (1 penalty point)
- Critical: The meat slicer is unclean to sight and touch. (6 penalty points)
- Soda gun holster in the bar area is unclean. (1 penalty point)
- Dishes are not being rinsed after washing and before sanitizing. (1 penalty point)
Corrected on site.
|
2/16/2012 | Routine | 81 | Advise & Educate |
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