- No hand washing (when) (corrected)
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: AFTER AN EMPLOYEE REMOVED THEIR GLOVE THEY DID NOT WASH THEIR HANDS.BEFORE GETTING A NEW PAIR.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: COLD TOP INTERIOR SURFACE IS SOILED, ALSO AREA BEHIND COLD TOP DOOR LID IS SOILED. KEEP FOOD CONTACT SURFACES FREE OF FOOD DEBRIS. EQUIPMENT SHALL BE CLEAN TO SIGHT AND TOUCH.
Location: Cook line
Equipment: Cold top
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK SOILED IN BAR AREA. PLEASE KEEP THE HAND SINKS CLEAN AT ALL TIMES
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: HAND SINK IS BE USED AS A DUMP.
Location: Bar
Equipment: Hand sink
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PHONE CORD CONTAMINATING FOOD STORED IN THE COLD TOP. COS
Location: Kitchen
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: RESEAL THE COVE MOLDING TO THE BASE OF THE WALK IN FREEZER.
Location: Walk-in freezer
- 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: 1. WALL AND FLOOR ARE HEAVY SOILED NEAR THE DISH MACHINE , UNDER WAREWASH EQUIPMENT, AND AT THE BASE OF THE HAND SINK. 2. THE FLOOR THROUGHOUT THE KITCHEN IS HEAVILY SOILED UNDER THE EQUIPMENT: *AROUND THE ICE MACHINE.*THE FLOOR UNDER THE BEVERAGE STATION.*THE FLOOR IN THE WAIT STAFF AREA HEAVY SOILED
Location: Dish machine area
- 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: 1. WALL AND FLOOR ARE HEAVY SOILED NEAR THE DISH MACHINE , UNDER WAREWASH EQUIPMENT, AND AT THE BASE OF THE HAND SINK. 2. THE FLOOR THROUGHOUT THE KITCHEN IS HEAVILY SOILED UNDER THE EQUIPMENT: *AROUND THE ICE MACHINE.*THE FLOOR UNDER THE BEVERAGE STATION.*THE FLOOR IN THE WAIT STAFF AREA HEAVY SOILED
Location: Wait staff area
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: REMOVE MOLDY CAULK AND RECAULK AREA BEHIDE DISH MACHINE .
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THE DISH MACHINE AND THE EQUIPMENT ATTACHED TO WALL ARE HEAVILY SOILED. COLD TOP EXTERIOR SURFACE HEAVILY SOILED FROM AN ACCUMULATION OF FLOUR DEBRIS. PLEASE CLEAN MORE FREQUENTLY.
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THE DISH MACHINE AND THE EQUIPMENT ATTACHED TO WALL ARE HEAVILY SOILED. COLD TOP EXTERIOR SURFACE HEAVILY SOILED FROM AN ACCUMULATION OF FLOUR DEBRIS. PLEASE CLEAN MORE FREQUENTLY.
Location: Cook line
Equipment: Cold top
- Non potentially hazardous food contact surface(s) soiled (corrected)
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: 1-2. SODA GUNS ARE SOIL. PLEASE KEEP EQUIPMENT CLEAN AT A FREQUENCY NECESSARY TO PRECLUDE ACCUMULATION OF SOIL OR MOLD. 3. 5 DOOR REACH IN COOLER SOILED IN SIDE FROM SPILLS AND FOOD DEBRIS.
Location: Bar
Equipment: Soda gun & holster
- Non potentially hazardous food contact surface(s) soiled (corrected)
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: 1-2. SODA GUNS ARE SOIL. PLEASE KEEP EQUIPMENT CLEAN AT A FREQUENCY NECESSARY TO PRECLUDE ACCUMULATION OF SOIL OR MOLD. 3. 5 DOOR REACH IN COOLER SOILED IN SIDE FROM SPILLS AND FOOD DEBRIS.
Location: Bar
Equipment: Soda gun & holster
- Non potentially hazardous food contact surface(s) soiled (corrected)
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: 1-2. SODA GUNS ARE SOIL. PLEASE KEEP EQUIPMENT CLEAN AT A FREQUENCY NECESSARY TO PRECLUDE ACCUMULATION OF SOIL OR MOLD. 3. 5 DOOR REACH IN COOLER SOILED IN SIDE FROM SPILLS AND FOOD DEBRIS.
Location: Bar
Equipment: Reach in cooler
- Bulk food improperly labeled (corrected)
Bulk unpackaged foods are not properly labeled.
Correction: Bulk unpackaged food for self service or portioned to the customer specifications shall have the manufacturer or processor's label.
Comments: CONTANER OF DRY SPIECE WERE NOT LABELED. COS
Location: Kitchen
Equipment: Metal shelving
|
05/07/2014 | 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: AFTER AN EMPLOYEE REMOVED THEIR GLOVE THEY DID NOT WASH THEIR HANDS.BEFORE GETTING A NEW PAIR.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: COLD TOP INTERIOR SURFACE IS SOILED, ALSO AREA BEHIND COLD TOP DOOR LID IS SOILED. KEEP FOOD CONTACT SURFACES FREE OF FOOD DEBRIS. EQUIPMENT SHALL BE CLEAN TO SIGHT AND TOUCH.
Location: Cook line
Equipment: Cold top
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK SOILED IN BAR AREA. PLEASE KEEP THE HAND SINKS CLEAN AT ALL TIMES
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: HAND SINK IS BE USED AS A DUMP.
Location: Bar
Equipment: Hand sink
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PHONE CORD CONTAMINATING FOOD STORED IN THE COLD TOP. COS
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: RESEAL THE COVE MOLDING TO THE BASE OF THE WALK IN FREEZER.
Location: Walk-in freezer
- 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. WALL AND FLOOR ARE HEAVY SOILED NEAR THE DISH MACHINE , UNDER WAREWASH EQUIPMENT, AND AT THE BASE OF THE HAND SINK. 2. THE FLOOR THROUGHOUT THE KITCHEN IS HEAVILY SOILED UNDER THE EQUIPMENT: *AROUND THE ICE MACHINE.*THE FLOOR UNDER THE BEVERAGE STATION.*THE FLOOR IN THE WAIT STAFF AREA HEAVY SOILED
Location: Dish machine area
- 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. WALL AND FLOOR ARE HEAVY SOILED NEAR THE DISH MACHINE , UNDER WAREWASH EQUIPMENT, AND AT THE BASE OF THE HAND SINK. 2. THE FLOOR THROUGHOUT THE KITCHEN IS HEAVILY SOILED UNDER THE EQUIPMENT: *AROUND THE ICE MACHINE.*THE FLOOR UNDER THE BEVERAGE STATION.*THE FLOOR IN THE WAIT STAFF AREA HEAVY SOILED
Location: Wait staff area
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: REMOVE MOLDY CAULK AND RECAULK AREA BEHIDE DISH MACHINE .
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THE DISH MACHINE AND THE EQUIPMENT ATTACHED TO WALL ARE HEAVILY SOILED. COLD TOP EXTERIOR SURFACE HEAVILY SOILED FROM AN ACCUMULATION OF FLOUR DEBRIS. PLEASE CLEAN MORE FREQUENTLY.
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THE DISH MACHINE AND THE EQUIPMENT ATTACHED TO WALL ARE HEAVILY SOILED. COLD TOP EXTERIOR SURFACE HEAVILY SOILED FROM AN ACCUMULATION OF FLOUR DEBRIS. PLEASE CLEAN MORE FREQUENTLY.
Location: Cook line
Equipment: Cold top
- 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: 1-2. SODA GUNS ARE SOIL. PLEASE KEEP EQUIPMENT CLEAN AT A FREQUENCY NECESSARY TO PRECLUDE ACCUMULATION OF SOIL OR MOLD. 3. 5 DOOR REACH IN COOLER SOILED IN SIDE FROM SPILLS AND FOOD DEBRIS.
Location: Bar
Equipment: Soda gun & holster
- 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: 1-2. SODA GUNS ARE SOIL. PLEASE KEEP EQUIPMENT CLEAN AT A FREQUENCY NECESSARY TO PRECLUDE ACCUMULATION OF SOIL OR MOLD. 3. 5 DOOR REACH IN COOLER SOILED IN SIDE FROM SPILLS AND FOOD DEBRIS.
Location: Bar
Equipment: Soda gun & holster
- 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: 1-2. SODA GUNS ARE SOIL. PLEASE KEEP EQUIPMENT CLEAN AT A FREQUENCY NECESSARY TO PRECLUDE ACCUMULATION OF SOIL OR MOLD. 3. 5 DOOR REACH IN COOLER SOILED IN SIDE FROM SPILLS AND FOOD DEBRIS.
Location: Bar
Equipment: Reach in cooler
- Bulk food improperly labeled (corrected on site)
Bulk unpackaged foods are not properly labeled.
Correction: Bulk unpackaged food for self service or portioned to the customer specifications shall have the manufacturer or processor's label.
Comments: CONTANER OF DRY SPIECE WERE NOT LABELED. COS
Location: Kitchen
Equipment: Metal shelving
|
04/29/2014 | Routine |
- 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: CLEANED FOOD EQUIPMENT CONTINUES TO BE STORED ON SOILED METAL SHELVES NEAR THE DISH MACHINE AND IN THE BACK KITCHEN AREA. PLEASE STORE CLEANED EQUIPMENT COVERED OR STORE IN ANOTHER LOCATION TO PREVENT CONTAMINATION.
Location: Dish machine area
- 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: CLEANED FOOD EQUIPMENT CONTINUES TO BE STORED ON SOILED METAL SHELVES NEAR THE DISH MACHINE AND IN THE BACK KITCHEN AREA. PLEASE STORE CLEANED EQUIPMENT COVERED OR STORE IN ANOTHER LOCATION TO PREVENT CONTAMINATION.
Location: Kitchen (back)
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: SEVERAL PLASTIC STORAGE CONTAINERS OF SEASONINGS AN OTHER FOOD PRODUCTS WERE NOT LABELED. FOLLOW THE ABOVE CORRECTIVE ACTION
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. OBSERVED GREASE DRIPPING ALONG THE HOOD 2. THE CEILING VENTS ARE SOILED FROM FLOUR DUST. PLEASE CLEAN AS OFTEN AS NECESSARY TO PREVENT CONTAMINATION. ongoing
Location: Cook line
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. OBSERVED GREASE DRIPPING ALONG THE HOOD 2. THE CEILING VENTS ARE SOILED FROM FLOUR DUST. PLEASE CLEAN AS OFTEN AS NECESSARY TO PREVENT CONTAMINATION. ongoing
Location: Kitchen
- 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: 1. THE FLOOR IS HEAVILY SOILED ALONG THE BASE BOARD AND UNDER THE COOKING EQUIPMENT THROUGH OUT THE KITCHEN. Done 2. THE CEILING IS SOILED FROM DUST AROUND THE CEILING VENTS AND ON CEILING TILE. on going 3. A LARGE SECTION OF THE WALL BEHIDE THE DISH MACHINE IS MOLDY HAS AN ACCUMULATION OF FOOD DEBIS. Done 4. FLOOR IS SOILED UNDER THE CAN GOOD RACK. DonePLEASE ENSURE THAT KITCHEN AND EQUIPMENT ARE BE MAINTAINED CLEAN .
Location: Cook line
- 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. THE FLOOR IS HEAVILY SOILED ALONG THE BASE BOARD AND UNDER THE COOKING EQUIPMENT THROUGH OUT THE KITCHEN. Done 2. THE CEILING IS SOILED FROM DUST AROUND THE CEILING VENTS AND ON CEILING TILE. on going 3. A LARGE SECTION OF THE WALL BEHIDE THE DISH MACHINE IS MOLDY HAS AN ACCUMULATION OF FOOD DEBIS. Done 4. FLOOR IS SOILED UNDER THE CAN GOOD RACK. DonePLEASE ENSURE THAT KITCHEN AND EQUIPMENT ARE BE MAINTAINED CLEAN .
Location: Kitchen
- 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: 1. THE FLOOR IS HEAVILY SOILED ALONG THE BASE BOARD AND UNDER THE COOKING EQUIPMENT THROUGH OUT THE KITCHEN. Done 2. THE CEILING IS SOILED FROM DUST AROUND THE CEILING VENTS AND ON CEILING TILE. on going 3. A LARGE SECTION OF THE WALL BEHIDE THE DISH MACHINE IS MOLDY HAS AN ACCUMULATION OF FOOD DEBIS. Done 4. FLOOR IS SOILED UNDER THE CAN GOOD RACK. DonePLEASE ENSURE THAT KITCHEN AND EQUIPMENT ARE BE MAINTAINED CLEAN .
Location: Dish machine area
- 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: 1. THE FLOOR IS HEAVILY SOILED ALONG THE BASE BOARD AND UNDER THE COOKING EQUIPMENT THROUGH OUT THE KITCHEN. Done 2. THE CEILING IS SOILED FROM DUST AROUND THE CEILING VENTS AND ON CEILING TILE. on going 3. A LARGE SECTION OF THE WALL BEHIDE THE DISH MACHINE IS MOLDY HAS AN ACCUMULATION OF FOOD DEBIS. Done 4. FLOOR IS SOILED UNDER THE CAN GOOD RACK. DonePLEASE ENSURE THAT KITCHEN AND EQUIPMENT ARE BE MAINTAINED CLEAN .
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. THE BLAST CHILLER EQUIPMENT IS GROWING MOLD IN THE INTERIOR CAVITY. 2. THE CAN GOOD STORAGE RACK IS ACCUMULATING DUST AND FOOD DEBRIS.3. THE PROOFING CABINET WAS SOILED INSIDE AND OUT.PLEASE ENUSRE ALL EQUIPMENT IS BE MAINTAINED CLEAN, FREE OF DUST, FOOD RESIDULE,AND DEBRIS.
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. THE BLAST CHILLER EQUIPMENT IS GROWING MOLD IN THE INTERIOR CAVITY. 2. THE CAN GOOD STORAGE RACK IS ACCUMULATING DUST AND FOOD DEBRIS.3. THE PROOFING CABINET WAS SOILED INSIDE AND OUT.PLEASE ENUSRE ALL EQUIPMENT IS BE MAINTAINED CLEAN, FREE OF DUST, FOOD RESIDULE,AND DEBRIS.
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. THE BLAST CHILLER EQUIPMENT IS GROWING MOLD IN THE INTERIOR CAVITY. 2. THE CAN GOOD STORAGE RACK IS ACCUMULATING DUST AND FOOD DEBRIS.3. THE PROOFING CABINET WAS SOILED INSIDE AND OUT.PLEASE ENUSRE ALL EQUIPMENT IS BE MAINTAINED CLEAN, FREE OF DUST, FOOD RESIDULE,AND DEBRIS.
Location: Kitchen (back)
- 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: DOOR GASKITS WERE MOLDY AND HEAVILY SOILED. ALSO AREA WERE THE DOOR CLOSES IS SOILED. PLEASE CLEAN AND REPLACE DAMAGED DOOR GASKITS ON THE MAKE TABLE COOLER ACROSS FROM THE PIZZA OVENREPLACE MOLDY DOOR GASKITS WHERE NEEDED ON ANY OF THE COOLER EQUIPMENT IN THE KITCHEN AREA. ongoing
Location: Cook line
Equipment: Make table cooler
|
10/08/2013 | Recheck |
- 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: CLEANED FOOD EQUIPMENT CONTINUES TO BE STORED ON SOILED METAL SHELVES NEAR THE DISH MACHINE AND IN THE BACK KITCHEN AREA. PLEASE STORE CLEANED EQUIPMENT COVERED OR STORE IN ANOTHER LOCATION TO PREVENT CONTAMINATION.
Location: Dish machine area
- 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: CLEANED FOOD EQUIPMENT CONTINUES TO BE STORED ON SOILED METAL SHELVES NEAR THE DISH MACHINE AND IN THE BACK KITCHEN AREA. PLEASE STORE CLEANED EQUIPMENT COVERED OR STORE IN ANOTHER LOCATION TO PREVENT CONTAMINATION.
Location: Kitchen (back)
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: SEVERAL PLASTIC STORAGE CONTAINERS OF SEASONINGS AN OTHER FOOD PRODUCTS WERE NOT LABELED. FOLLOW THE ABOVE CORRECTIVE ACTION
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. OBSERVED GREASE DRIPPING ALONG THE HOOD 2. THE CEILING VENTS ARE SOILED FROM FLOUR DUST. PLEASE CLEAN AS OFTEN AS NECESSARY TO PREVENT CONTAMINATION.
Location: Cook line
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. OBSERVED GREASE DRIPPING ALONG THE HOOD 2. THE CEILING VENTS ARE SOILED FROM FLOUR DUST. PLEASE CLEAN AS OFTEN AS NECESSARY TO PREVENT CONTAMINATION.
Location: Kitchen
- 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. THE FLOOR IS HEAVILY SOILED ALONG THE BASE BOARD AND UNDER THE COOKING EQUIPMENT THROUGH OUT THE KITCHEN.2. THE CEILING IS SOILED FROM DUST AROUND THE CEILING VENTS AND ON CEILING TILE 3. A LARGE SECTION OF THE WALL BEHIDE THE DISH MACHINE IS MOLDY HAS AN ACCUMULATION OF FOOD DEBIS. 4. FLOOR IS SOILED UNDER THE CAN GOOD RACK PLEASE ENSURE THAT KITCHEN AND EQUIPMENT ARE BE MAINTAINED CLEAN .
Location: Cook line
- 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. THE FLOOR IS HEAVILY SOILED ALONG THE BASE BOARD AND UNDER THE COOKING EQUIPMENT THROUGH OUT THE KITCHEN.2. THE CEILING IS SOILED FROM DUST AROUND THE CEILING VENTS AND ON CEILING TILE 3. A LARGE SECTION OF THE WALL BEHIDE THE DISH MACHINE IS MOLDY HAS AN ACCUMULATION OF FOOD DEBIS. 4. FLOOR IS SOILED UNDER THE CAN GOOD RACK PLEASE ENSURE THAT KITCHEN AND EQUIPMENT ARE BE MAINTAINED CLEAN .
Location: Kitchen
- 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. THE FLOOR IS HEAVILY SOILED ALONG THE BASE BOARD AND UNDER THE COOKING EQUIPMENT THROUGH OUT THE KITCHEN.2. THE CEILING IS SOILED FROM DUST AROUND THE CEILING VENTS AND ON CEILING TILE 3. A LARGE SECTION OF THE WALL BEHIDE THE DISH MACHINE IS MOLDY HAS AN ACCUMULATION OF FOOD DEBIS. 4. FLOOR IS SOILED UNDER THE CAN GOOD RACK PLEASE ENSURE THAT KITCHEN AND EQUIPMENT ARE BE MAINTAINED CLEAN .
Location: Dish machine area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. THE BLAST CHILLER EQUIPMENT IS GROWING MOLD IN THE INTERIOR CAVITY. 2. THE CAN GOOD STORAGE RACK IS ACCUMULATING DUST AND FOOD DEBRIS.3. THE PROOFING CABINET WAS SOILED INSIDE AND OUT.PLEASE ENUSRE ALL EQUIPMENT IS BE MAINTAINED CLEAN, FREE OF DUST, FOOD RESIDULE,AND DEBRIS.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. THE BLAST CHILLER EQUIPMENT IS GROWING MOLD IN THE INTERIOR CAVITY. 2. THE CAN GOOD STORAGE RACK IS ACCUMULATING DUST AND FOOD DEBRIS.3. THE PROOFING CABINET WAS SOILED INSIDE AND OUT.PLEASE ENUSRE ALL EQUIPMENT IS BE MAINTAINED CLEAN, FREE OF DUST, FOOD RESIDULE,AND DEBRIS.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. THE BLAST CHILLER EQUIPMENT IS GROWING MOLD IN THE INTERIOR CAVITY. 2. THE CAN GOOD STORAGE RACK IS ACCUMULATING DUST AND FOOD DEBRIS.3. THE PROOFING CABINET WAS SOILED INSIDE AND OUT.PLEASE ENUSRE ALL EQUIPMENT IS BE MAINTAINED CLEAN, FREE OF DUST, FOOD RESIDULE,AND DEBRIS.
Location: Kitchen (back)
- 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: DOOR GASKITS WERE MOLDY AND HEAVILY SOILED. ALSO AREA WERE THE DOOR CLOSES IS SOILED. PLEASE CLEAN AND REPLACE DAMAGED DOOR GASKITS ON THE MAKE TABLE COOLER ACROSS FROM THE PIZZA OVENREPLACE MOLDY DOOR GASKITS WHERE NEEDED ON ANY OF THE COOLER EQUIPMENT IN THE KITCHEN AREA.
Location: Cook line
Equipment: Make table cooler
|
09/30/2013 | Routine |
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: PLEASE CLEAN PREP TOP COOLER WITH THE SANITIZER WIPE CLOTH WHEN CONTAMINATION OCCURS. SAME
Location: Cook line
Equipment: Prep Top Cooler
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: FLOOR DRAINED ARE SOILED FROM FOOD DEBRIS AND HAVE STANDING WATER IN THEM. FLOOR DRAINS ARE NOT BEING PROPERLY MAINTAINED. PLEASE HAVE REPAIRED
Location: Kitchen
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: NO SANITIZER READING ON TEST STRIP.
Location: Bar
- 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: 1. SINGLE SERVICE CONTAINER WERE STORED A ON DIRTY ATTACHED METAL SHELVE NEAR THE COOKS LINE.2. CLEAN POTS AND PANS STORED ON THE SOILED WIRED METAL SHELVES.
Location: Cook line
- 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: 1. SINGLE SERVICE CONTAINER WERE STORED A ON DIRTY ATTACHED METAL SHELVE NEAR THE COOKS LINE.2. CLEAN POTS AND PANS STORED ON THE SOILED WIRED METAL SHELVES.
Location: Kitchen
- 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.
Comments: FOLLOW THE ABOVE CORRECTIVE ACTION.
Location: Kitchen
- 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: 1. FLOOR HEAVILY SOILED UNDER COOKING EQUIPMENT AND ALONG THE WALL. 2. FLOOR HEAVILY SOILED WITH FOOD DEBRIS IN THE WALK IN FREEZER.3. WALL BEHIND THE DISH MACHINE IS HEAVILY SOILED.PLEASE CLEAN THESES AREA MORE FREQUENTLY.
Location: Kitchen
- 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: 1. FLOOR HEAVILY SOILED UNDER COOKING EQUIPMENT AND ALONG THE WALL. 2. FLOOR HEAVILY SOILED WITH FOOD DEBRIS IN THE WALK IN FREEZER.3. WALL BEHIND THE DISH MACHINE IS HEAVILY SOILED.PLEASE CLEAN THESES AREA MORE FREQUENTLY.
Location: Walk-in freezer
- 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: 1. FLOOR HEAVILY SOILED UNDER COOKING EQUIPMENT AND ALONG THE WALL. 2. FLOOR HEAVILY SOILED WITH FOOD DEBRIS IN THE WALK IN FREEZER.3. WALL BEHIND THE DISH MACHINE IS HEAVILY SOILED.PLEASE CLEAN THESES AREA MORE FREQUENTLY.
Location: Dish machine area
- Wiping cloths / clean (corrected)
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Comments: SOILED WIPECLOTH STORED ON THE COLD TOP CUTTING BOARD.
Location: Cook line
- 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.
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: MOLDY SEAL . RECAULK DISH MACHINE EQUIPMENT TO WALL
Location: Dish machine area
- Non potentially hazardous food contact surface(s) soiled (corrected)
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: 1. THE INTERIOR SURFACE AND DOOR HANDLES ON THE BLAST FREEZER ARE SOILED.2. THE EXTERIOR SURFACE ON THE DISHMACHINE IS SOILED FROM AN ACCUMULATION OF FOOD DEBRIS.3. WIRED METAL SHELVES WERE HEAVILY SOILED FROM FLOUR, DUST, AND FOOD DEBRIS CLEAN MORE FREQUENTLY.
Location: Kitchen
Equipment: reach in freezer
- 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: 1. THE INTERIOR SURFACE AND DOOR HANDLES ON THE BLAST FREEZER ARE SOILED.2. THE EXTERIOR SURFACE ON THE DISHMACHINE IS SOILED FROM AN ACCUMULATION OF FOOD DEBRIS.3. WIRED METAL SHELVES WERE HEAVILY SOILED FROM FLOUR, DUST, AND FOOD DEBRIS CLEAN MORE FREQUENTLY.
Location: Kitchen
Equipment: Dishmachine
- 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: 1. THE INTERIOR SURFACE AND DOOR HANDLES ON THE BLAST FREEZER ARE SOILED.2. THE EXTERIOR SURFACE ON THE DISHMACHINE IS SOILED FROM AN ACCUMULATION OF FOOD DEBRIS.3. WIRED METAL SHELVES WERE HEAVILY SOILED FROM FLOUR, DUST, AND FOOD DEBRIS CLEAN MORE FREQUENTLY.
Location: Kitchen
Equipment: Wire shelving
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE TEST STRIP FOR BAR LOCATION.
Location: Bar
Equipment: 3-bay
|
03/18/2013 | Recheck |
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: PLEASE CLEAN PREP TOP COOLER WITH THE SANITIZER WIPE CLOTH WHEN CONTAMINATION OCCURS. SAME
Location: Cook line
Equipment: Prep Top Cooler
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: FLOOR DRAINED ARE SOILED FROM FOOD DEBRIS AND HAVE STANDING WATER IN THEM. FLOOR DRAINS ARE NOT BEING PROPERLY MAINTAINED. PLEASE HAVE REPAIRED
Location: Kitchen
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: NO SANITIZER READING ON TEST STRIP.
Location: Bar
- 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: 1. SINGLE SERVICE CONTAINER WERE STORED A ON DIRTY ATTACHED METAL SHELVE NEAR THE COOKS LINE.2. CLEAN POTS AND PANS STORED ON THE SOILED WIRED METAL SHELVES.
Location: Cook line
- 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: 1. SINGLE SERVICE CONTAINER WERE STORED A ON DIRTY ATTACHED METAL SHELVE NEAR THE COOKS LINE.2. CLEAN POTS AND PANS STORED ON THE SOILED WIRED METAL SHELVES.
Location: Kitchen
- 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.
Comments: FOLLOW THE ABOVE CORRECTIVE ACTION.
Location: Kitchen
- 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: 1. FLOOR HEAVILY SOILED UNDER COOKING EQUIPMENT AND ALONG THE WALL. 2. FLOOR HEAVILY SOILED WITH FOOD DEBRIS IN THE WALK IN FREEZER.3. WALL BEHIND THE DISH MACHINE IS HEAVILY SOILED.PLEASE CLEAN THESES AREA MORE FREQUENTLY.
Location: Kitchen
- 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: 1. FLOOR HEAVILY SOILED UNDER COOKING EQUIPMENT AND ALONG THE WALL. 2. FLOOR HEAVILY SOILED WITH FOOD DEBRIS IN THE WALK IN FREEZER.3. WALL BEHIND THE DISH MACHINE IS HEAVILY SOILED.PLEASE CLEAN THESES AREA MORE FREQUENTLY.
Location: Walk-in freezer
- 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: 1. FLOOR HEAVILY SOILED UNDER COOKING EQUIPMENT AND ALONG THE WALL. 2. FLOOR HEAVILY SOILED WITH FOOD DEBRIS IN THE WALK IN FREEZER.3. WALL BEHIND THE DISH MACHINE IS HEAVILY SOILED.PLEASE CLEAN THESES AREA MORE FREQUENTLY.
Location: Dish machine area
- Wiping cloths / clean (corrected)
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Comments: SOILED WIPECLOTH STORED ON THE COLD TOP CUTTING BOARD.
Location: Cook line
- 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.
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: MOLDY SEAL . RECAULK DISH MACHINE EQUIPMENT TO WALL
Location: Dish machine area
- Non potentially hazardous food contact surface(s) soiled (corrected)
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: 1. THE INTERIOR SURFACE AND DOOR HANDLES ON THE BLAST FREEZER ARE SOILED.2. THE EXTERIOR SURFACE ON THE DISHMACHINE IS SOILED FROM AN ACCUMULATION OF FOOD DEBRIS.3. WIRED METAL SHELVES WERE HEAVILY SOILED FROM FLOUR, DUST, AND FOOD DEBRIS CLEAN MORE FREQUENTLY.
Location: Kitchen
Equipment: reach in freezer
- 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: 1. THE INTERIOR SURFACE AND DOOR HANDLES ON THE BLAST FREEZER ARE SOILED.2. THE EXTERIOR SURFACE ON THE DISHMACHINE IS SOILED FROM AN ACCUMULATION OF FOOD DEBRIS.3. WIRED METAL SHELVES WERE HEAVILY SOILED FROM FLOUR, DUST, AND FOOD DEBRIS CLEAN MORE FREQUENTLY.
Location: Kitchen
Equipment: Dishmachine
- 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: 1. THE INTERIOR SURFACE AND DOOR HANDLES ON THE BLAST FREEZER ARE SOILED.2. THE EXTERIOR SURFACE ON THE DISHMACHINE IS SOILED FROM AN ACCUMULATION OF FOOD DEBRIS.3. WIRED METAL SHELVES WERE HEAVILY SOILED FROM FLOUR, DUST, AND FOOD DEBRIS CLEAN MORE FREQUENTLY.
Location: Kitchen
Equipment: Wire shelving
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE TEST STRIP FOR BAR LOCATION.
Location: Bar
Equipment: 3-bay
|
03/12/2013 | Recheck |
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: PLEASE CLEAN PREP TOP COOLER WITH THE SANITIZER WIPE CLOTH WHEN CONTAMINATION OCCURS
Location: Cook line
Equipment: Prep Top Cooler
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: FLOOR DRAINED ARE SOILED FROM FOOD DEBRIS AND HAVE STANDING WATER IN THEM. FLOOR DRAINS ARE NOT BEING PROPERLY MAINTAINED. PLEASE HAVE REPAIRED
Location: Kitchen
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: NO SANITIZER READING ON TEST STRIP.
Location: Bar
- Single Service/Equipment storage (corrected on site)
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: 1. SINGLE SERVICE CONTAINER WERE STORED A ON DIRTY ATTACHED METAL SHELVE NEAR THE COOKS LINE.2. CLEAN POTS AND PANS STORED ON THE SOILED WIRED METAL SHELVES.
Location: Cook line
- 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: 1. SINGLE SERVICE CONTAINER WERE STORED A ON DIRTY ATTACHED METAL SHELVE NEAR THE COOKS LINE.2. CLEAN POTS AND PANS STORED ON THE SOILED WIRED METAL SHELVES.
Location: Kitchen
- 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: FOLLOW THE ABOVE CORRECTIVE ACTION.
Location: Kitchen
- 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. FLOOR HEAVILY SOILED UNDER COOKING EQUIPMENT AND ALONG THE WALL. 2. FLOOR HEAVILY SOILED WITH FOOD DEBRIS IN THE WALK IN FREEZER.3. WALL BEHIND THE DISH MACHINE IS HEAVILY SOILED.PLEASE CLEAN THESES AREA MORE FREQUENTLY.
Location: Kitchen
- 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. FLOOR HEAVILY SOILED UNDER COOKING EQUIPMENT AND ALONG THE WALL. 2. FLOOR HEAVILY SOILED WITH FOOD DEBRIS IN THE WALK IN FREEZER.3. WALL BEHIND THE DISH MACHINE IS HEAVILY SOILED.PLEASE CLEAN THESES AREA MORE FREQUENTLY.
Location: Walk-in freezer
- 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. FLOOR HEAVILY SOILED UNDER COOKING EQUIPMENT AND ALONG THE WALL. 2. FLOOR HEAVILY SOILED WITH FOOD DEBRIS IN THE WALK IN FREEZER.3. WALL BEHIND THE DISH MACHINE IS HEAVILY SOILED.PLEASE CLEAN THESES AREA MORE FREQUENTLY.
Location: Dish machine area
- Wiping cloths / clean (corrected on site)
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Comments: SOILED WIPECLOTH STORED ON THE COLD TOP CUTTING BOARD.
Location: Cook line
- 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.
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: MOLDY SEAL . RECAULK DISH MACHINE EQUIPMENT TO WALL
Location: Dish machine area
- 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: 1. THE INTERIOR SURFACE AND DOOR HANDLES ON THE BLAST FREEZER ARE SOILED.2. THE EXTERIOR SURFACE ON THE DISHMACHINE IS SOILED FROM AN ACCUMULATION OF FOOD DEBRIS.3. WIRED METAL SHELVES WERE HEAVILY SOILED FROM FLOUR, DUST, AND FOOD DEBRIS CLEAN MORE FREQUENTLY.
Location: Kitchen
Equipment: reach in freezer
- 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: 1. THE INTERIOR SURFACE AND DOOR HANDLES ON THE BLAST FREEZER ARE SOILED.2. THE EXTERIOR SURFACE ON THE DISHMACHINE IS SOILED FROM AN ACCUMULATION OF FOOD DEBRIS.3. WIRED METAL SHELVES WERE HEAVILY SOILED FROM FLOUR, DUST, AND FOOD DEBRIS CLEAN MORE FREQUENTLY.
Location: Kitchen
Equipment: Dishmachine
- 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: 1. THE INTERIOR SURFACE AND DOOR HANDLES ON THE BLAST FREEZER ARE SOILED.2. THE EXTERIOR SURFACE ON THE DISHMACHINE IS SOILED FROM AN ACCUMULATION OF FOOD DEBRIS.3. WIRED METAL SHELVES WERE HEAVILY SOILED FROM FLOUR, DUST, AND FOOD DEBRIS CLEAN MORE FREQUENTLY.
Location: Kitchen
Equipment: Wire shelving
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE TEST STRIP FOR BAR LOCATION.
Location: Bar
Equipment: 3-bay
|
03/08/2013 | Recheck |
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: PLEASE CLEAN PREP TOP COOLER WITH THE SANITIZER WIPE CLOTH WHEN CONTAMINATION OCCURS
Location: Cook line
Equipment: Prep Top Cooler
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: FLOOR DRAINED ARE SOILED FROM FOOD DEBRIS AND HAVE STANDING WATER IN THEM. FLOOR DRAINS ARE NOT BEING PROPERLY MAINTAINED. PLEASE HAVE REPAIRED
Location: Kitchen
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: NO SANITIZER READING ON TEST STRIP.
Location: Bar
- Single Service/Equipment storage (corrected on site)
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: 1. SINGLE SERVICE CONTAINER WERE STORED A ON DIRTY ATTACHED METAL SHELVE NEAR THE COOKS LINE.2. CLEAN POTS AND PANS STORED ON THE SOILED WIRED METAL SHELVES.
Location: Cook line
- 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: 1. SINGLE SERVICE CONTAINER WERE STORED A ON DIRTY ATTACHED METAL SHELVE NEAR THE COOKS LINE.2. CLEAN POTS AND PANS STORED ON THE SOILED WIRED METAL SHELVES.
Location: Kitchen
- 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: FOLLOW THE ABOVE CORRECTIVE ACTION.
Location: Kitchen
- 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. FLOOR HEAVILY SOILED UNDER COOKING EQUIPMENT AND ALONG THE WALL. 2. FLOOR HEAVILY SOILED WITH FOOD DEBRIS IN THE WALK IN FREEZER.3. WALL BEHIND THE DISH MACHINE IS HEAVILY SOILED.PLEASE CLEAN THESES AREA MORE FREQUENTLY.
Location: Kitchen
- 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. FLOOR HEAVILY SOILED UNDER COOKING EQUIPMENT AND ALONG THE WALL. 2. FLOOR HEAVILY SOILED WITH FOOD DEBRIS IN THE WALK IN FREEZER.3. WALL BEHIND THE DISH MACHINE IS HEAVILY SOILED.PLEASE CLEAN THESES AREA MORE FREQUENTLY.
Location: Walk-in freezer
- 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. FLOOR HEAVILY SOILED UNDER COOKING EQUIPMENT AND ALONG THE WALL. 2. FLOOR HEAVILY SOILED WITH FOOD DEBRIS IN THE WALK IN FREEZER.3. WALL BEHIND THE DISH MACHINE IS HEAVILY SOILED.PLEASE CLEAN THESES AREA MORE FREQUENTLY.
Location: Dish machine area
- Wiping cloths / clean (corrected on site)
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Comments: SOILED WIPECLOTH STORED ON THE COLD TOP CUTTING BOARD.
Location: Cook line
- 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.
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: MOLDY SEAL . RECAULK DISH MACHINE EQUIPMENT TO WALL
Location: Dish machine area
- 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: 1. THE INTERIOR SURFACE AND DOOR HANDLES ON THE BLAST FREEZER ARE SOILED.2. THE EXTERIOR SURFACE ON THE DISHMACHINE IS SOILED FROM AN ACCUMULATION OF FOOD DEBRIS.3. WIRED METAL SHELVES WERE HEAVILY SOILED FROM FLOUR, DUST, AND FOOD DEBRIS CLEAN MORE FREQUENTLY.
Location: Kitchen
Equipment: reach in freezer
- 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: 1. THE INTERIOR SURFACE AND DOOR HANDLES ON THE BLAST FREEZER ARE SOILED.2. THE EXTERIOR SURFACE ON THE DISHMACHINE IS SOILED FROM AN ACCUMULATION OF FOOD DEBRIS.3. WIRED METAL SHELVES WERE HEAVILY SOILED FROM FLOUR, DUST, AND FOOD DEBRIS CLEAN MORE FREQUENTLY.
Location: Kitchen
Equipment: Dishmachine
- 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: 1. THE INTERIOR SURFACE AND DOOR HANDLES ON THE BLAST FREEZER ARE SOILED.2. THE EXTERIOR SURFACE ON THE DISHMACHINE IS SOILED FROM AN ACCUMULATION OF FOOD DEBRIS.3. WIRED METAL SHELVES WERE HEAVILY SOILED FROM FLOUR, DUST, AND FOOD DEBRIS CLEAN MORE FREQUENTLY.
Location: Kitchen
Equipment: Wire shelving
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE TEST STRIP FOR BAR LOCATION.
Location: Bar
Equipment: 3-bay
|
03/01/2013 | Routine |
- Improper hand washing (corrected)
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: NO PAPER TOWEL AT ALL HAND SINK IN KITCHEN AREA . EMPLOYER ARE UNABLE TO DRY THEIR HANDS PROPERLY. PROVIDE PAPER TOWELS
Location: Kitchen
Equipment: Hand sink
- Glove use (Non-Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: MUST FIRST WASH HAND BEFORE APPLYING A NEW PAIR OF GLOVES ON.
- 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: LARGE PAN STORED ON THE FLOOR AND INDUSTRAIL MIXING BOWL STORED ONTHE FLOOR.
Location: Kitchen (back)
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: CHEESE STORED IN A CONTAINER IN THE 2 DOOR GLASS COOLER.
Location: Bar
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: COVE MOLDING MISSING IN BACK KITCHEN AREA NEAR HAND SINK AND WALK IN FREEZER. REPAIR.
Location: Kitchen (back)
- 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: FLOOR HEAVILY SOILED THROUGHT OUT KITCHEN, UNDERNETH EQUIPMENT AND ALONG THE EDGES OF THE FLOOR. PLEASE CLEAN AND SANITIZE AREA MORE FREQUENTLY
Location: Kitchen
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: REMOVE MOLDY SEAL AN RECAULK EQUIPMENT TO WALL.
Location: Dish machine area
Equipment: Dishmachine
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: CONTAINER OF FLOUR STORED ON THE FLOOR.
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DISH MACHINE HEAVILY SOILED WITH AN ACCUMULATION OF FOOD DEBRIS. 2. PIZZA OVEN EXTERIOR SURFACE IS SOILED.3. DEEP FRIER SURFACE IS HEAVILY SOILED PLEAS KEEP THESE SURFACES FREE OF CONTAMINATION
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DISH MACHINE HEAVILY SOILED WITH AN ACCUMULATION OF FOOD DEBRIS. 2. PIZZA OVEN EXTERIOR SURFACE IS SOILED.3. DEEP FRIER SURFACE IS HEAVILY SOILED PLEAS KEEP THESE SURFACES FREE OF CONTAMINATION
Location: Kitchen
Equipment: Pizza oven
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DISH MACHINE HEAVILY SOILED WITH AN ACCUMULATION OF FOOD DEBRIS. 2. PIZZA OVEN EXTERIOR SURFACE IS SOILED.3. DEEP FRIER SURFACE IS HEAVILY SOILED PLEAS KEEP THESE SURFACES FREE OF CONTAMINATION
Location: Kitchen
Equipment: Deep fryer
- Non potentially hazardous food contact surface(s) soiled (corrected)
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: 1. SURFACE BEHIND COLD TOP DOOR LID IS SOILED.2. DOOR GASKITS AND INTERIOR SURFACE ARE SOILED.3. DELFIELD CHILL FREEZER IS HEAVILY SOILED
Location: Cook line
Equipment: Cold top
- Non potentially hazardous food contact surface(s) soiled (corrected)
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: 1. SURFACE BEHIND COLD TOP DOOR LID IS SOILED.2. DOOR GASKITS AND INTERIOR SURFACE ARE SOILED.3. DELFIELD CHILL FREEZER IS HEAVILY SOILED
Location: Cook line
Equipment: Prep Top Cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
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: 1. SURFACE BEHIND COLD TOP DOOR LID IS SOILED.2. DOOR GASKITS AND INTERIOR SURFACE ARE SOILED.3. DELFIELD CHILL FREEZER IS HEAVILY SOILED
Location: Kitchen (back)
Equipment: Delfield freezer
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
Equipment: Hand sink
|
08/28/2012 | Recheck |
- 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: NO PAPER TOWEL AT ALL HAND SINK IN KITCHEN AREA . EMPLOYER ARE UNABLE TO DRY THEIR HANDS PROPERLY. PROVIDE PAPER TOWELS
Location: Kitchen
Equipment: Hand sink
- Glove use (Non-Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: MUST FIRST WASH HAND BEFORE APPLYING A NEW PAIR OF GLOVES ON.
- 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: LARGE PAN STORED ON THE FLOOR AND INDUSTRAIL MIXING BOWL STORED ONTHE FLOOR.
Location: Kitchen (back)
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: CHEESE STORED IN A CONTAINER IN THE 2 DOOR GLASS COOLER.
Location: Bar
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: COVE MOLDING MISSING IN BACK KITCHEN AREA NEAR HAND SINK AND WALK IN FREEZER. REPAIR.
Location: Kitchen (back)
- 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: FLOOR HEAVILY SOILED THROUGHT OUT KITCHEN, UNDERNETH EQUIPMENT AND ALONG THE EDGES OF THE FLOOR. PLEASE CLEAN AND SANITIZE AREA MORE FREQUENTLY
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: REMOVE MOLDY SEAL AN RECAULK EQUIPMENT TO WALL.
Location: Dish machine area
Equipment: Dishmachine
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: CONTAINER OF FLOUR STORED ON THE FLOOR.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DISH MACHINE HEAVILY SOILED WITH AN ACCUMULATION OF FOOD DEBRIS. 2. PIZZA OVEN EXTERIOR SURFACE IS SOILED.3. DEEP FRIER SURFACE IS HEAVILY SOILED PLEAS KEEP THESE SURFACES FREE OF CONTAMINATION
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DISH MACHINE HEAVILY SOILED WITH AN ACCUMULATION OF FOOD DEBRIS. 2. PIZZA OVEN EXTERIOR SURFACE IS SOILED.3. DEEP FRIER SURFACE IS HEAVILY SOILED PLEAS KEEP THESE SURFACES FREE OF CONTAMINATION
Location: Kitchen
Equipment: Pizza oven
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DISH MACHINE HEAVILY SOILED WITH AN ACCUMULATION OF FOOD DEBRIS. 2. PIZZA OVEN EXTERIOR SURFACE IS SOILED.3. DEEP FRIER SURFACE IS HEAVILY SOILED PLEAS KEEP THESE SURFACES FREE OF CONTAMINATION
Location: Kitchen
Equipment: Deep fryer
- 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: 1. SURFACE BEHIND COLD TOP DOOR LID IS SOILED.2. DOOR GASKITS AND INTERIOR SURFACE ARE SOILED.3. DELFIELD CHILL FREEZER IS HEAVILY SOILED
Location: Cook line
Equipment: Cold top
- 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: 1. SURFACE BEHIND COLD TOP DOOR LID IS SOILED.2. DOOR GASKITS AND INTERIOR SURFACE ARE SOILED.3. DELFIELD CHILL FREEZER IS HEAVILY SOILED
Location: Cook line
Equipment: Prep Top Cooler
- 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: 1. SURFACE BEHIND COLD TOP DOOR LID IS SOILED.2. DOOR GASKITS AND INTERIOR SURFACE ARE SOILED.3. DELFIELD CHILL FREEZER IS HEAVILY SOILED
Location: Kitchen (back)
Equipment: Delfield freezer
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
Equipment: Hand sink
|
08/21/2012 | 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: Please wash your hand before applying a new pair of gloves on.
- Cutting surface(s) (corrected on site)
Cutting surface(s)and /or wooden utensils 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.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal wired shelving near cookline where the cleaned cooking equipment is stored was soiled.2. Dish machines outer surface was soiled. Please clean and sanitize these area more frequently.
Location: Kitchen
Equipment: Wire shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal wired shelving near cookline where the cleaned cooking equipment is stored was soiled.2. Dish machines outer surface was soiled. Please clean and sanitize these area more frequently.
Location: Dish machine area
Equipment: Dishmachine
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02/29/2012 | Routine |
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