- Hot and Cold Holding Temperatures
- Details:
- Walk In at 45F, and salad (lettuce, sliced tomatoes and cucumber) at buffet table at 45F. Provide 41 F or below for all potentially hazardous food. Note: salad is in a double tray with single block of ice on the bottom
- Comment:
- recommend filling bottom tray with ice bath of ice cubes and water to provide maximum surface coverage
- Food Protected from Contamination
- Details:
- Containers of food in 3D M3 cooler not covered. Cover all food to protect from contamination.
- Comment:
- All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
- Equipment/Utensils Approved and in Good Repair
- Details:
- Dough press dirty
- Comment:
- clean in 1 day.
- Equipment/Utensils/Linens: Proper Storage / Use
- Details:
- 2-foot CO2 cylinder by soda dispenser and 6-foot CO2 cylinder in men's restroom next to mop sink not chained down. Chain down in 3 day.
- Comment:
- All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4) Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
- Proper Use and Storage of Wiping Cloths
- Details:
- Wipe cloth not in sanitizer bucket. Store wipe cloths in sanitizer bucket immediately.
- Comment:
- Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
- Toilet Facilites Clean/ Supplied/ Maintained
- Details:
- Men's restroom toilet reservoir leaking (into bowl). Repair to prevent wasting of water.
- Comment:
- Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276)
- Floors, Walls, Ceilings
- Details:
- Clean and Maintained
- Comment:
- Cardboard on floor. Remove and provide non-absorbent and cleanable surface. Corrected on site.
- Signs Posted
- Details:
- Last Inspection Report Available
- Comment:
- No hand wash sign in both restroom. Post in 1 day.
|
01/06/2016 | Routine |
- Demonstration of knowledge
- Comment:
- All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947-113947.1) Any food handler hired after June 1, 2011 shall obtain a Food Handler Card within 30 days (113948).
- Food Storage/Display Properly labeled
- Comment:
- Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
- Warewashing Facilites Maintained
- Comment:
- Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
- Premises: Clean/Litter Free
- Details:
- Vermin-Proof
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12/04/2014 | Routine |
- Hot and Cold Potable Water Not Available
- Comment:
- An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
- Food Not Properly Labeled and Honestly Presented
- Comment:
- Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. Food facilities with 19 or more chains in the state shall disclose nutritional information. (114087, 114089, 114089.1(a, b), 114090, 114093.1, 114094)
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11/26/2013 | Routine |
- Improper Hot and Cold Holding Temperatures (corrected on site)
- Comment:
- Potentially hazardous foods shall be held at or below 41/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
|
11/29/2012 | Routine |
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