- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: NO "NO SMOKING WITHIN 8 FT OF ENTRANCE" POSTED AS REQUIED BY LAW.
Comments: SIGN GIVEN TO MANAGER AND CORRECTED ON SITE.
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: COOKED BEEF (CARNE ASADA) HOLDING IN STEAM TABLE AT 120 DEGREES F. MAINTAIN HOT FOODS AT 135 DEGREES F OR HIGHER. PRODUCT RE-HEATED AND CORRECTED ON SITE.
Location: Prep area
Equipment: Steam table
- 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: COLD TOP HOLDING SPINACH DIP AT 51 DEGREES F, CUT TOMATOES AT 52.8 DEGREES F, CHEESE SALSA DIP AT 48 DEGREES F. SERVICE OR ADJUST COOLER TO HOLD ALL FOODS AT 41 DEGREES F OR BELOW. 1 POUND SPINACH DIP DISCARDED. FOOD PRODUCTS WERE IN LEXAN PANS AND MANAGER HAS SWITCHED THEM INTO METAL TRAYS.
Location: Prep area
Equipment: Cold top
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FRUIT FLIES NOTED IN BAR AND KITCHEN. SEEK PREOFESSIONAL ASSISTANCE TO EXTERMINATE PESTS. KEEP AREA AS CLEAN AND DRY AS POSSIBLE.
Location: Bar
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FRUIT FLIES NOTED IN BAR AND KITCHEN. SEEK PREOFESSIONAL ASSISTANCE TO EXTERMINATE PESTS. KEEP AREA AS CLEAN AND DRY AS POSSIBLE.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SOILED KNIFE IN CLEAN KNIFE RACK. CLEAN AND SANITIZE. KNIFE RE-WASHED AND CORRECTED ON SITE.2. MEAT SLICER SOILED. CLEAN AND SANITIZE AFTER EACH USE..
Location: Kitchen
Equipment: Knife/utensil rack
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SOILED KNIFE IN CLEAN KNIFE RACK. CLEAN AND SANITIZE. KNIFE RE-WASHED AND CORRECTED ON SITE.2. MEAT SLICER SOILED. CLEAN AND SANITIZE AFTER EACH USE..
Location: Kitchen
Equipment: Slicer
- 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: UNLABELED BULK FOOD CONTAINERS. LABEL ALL CONTAINERS WITH COMMON NAME OF PRODUCT.
Location: Kitchen
- Food unsafe(Non-Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: DEAD FRUIT FLY FOUND IN JIM BEAM BOTTLE. KEEP FOOD FREE FROM CONTAMINATION. 1/8TH BOTTLE DISCARDED CORRECTED ON SITE.
Location: Bar
- 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: 1. SALSA BUCKET ON FLOOR IN WALK IN COOLER. STORE ALL FOOD 6 INCHES OFF OF THE FLOOR. CORRECTED ON SITE.2. BOXES OF TAMALES AND OTHER FOOD PRODUCTS ON FLOOR IN WALK IN FREEZER.
Location: Walk-in cooler
- 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: 1. SALSA BUCKET ON FLOOR IN WALK IN COOLER. STORE ALL FOOD 6 INCHES OFF OF THE FLOOR. CORRECTED ON SITE.2. BOXES OF TAMALES AND OTHER FOOD PRODUCTS ON FLOOR IN WALK IN FREEZER.
Location: Walk-in freezer
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. DISH MACHINE LEAKING AT BAR. REPAIR LEAK.2. FAUCET LEAKING ON DUMP SINK. REPAIR LEAK.3. DRAIN LEAKING ON 4 BAY SINK. REPAIR LEAK.
Location: Bar
Equipment: Dishmachine
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. DISH MACHINE LEAKING AT BAR. REPAIR LEAK.2. FAUCET LEAKING ON DUMP SINK. REPAIR LEAK.3. DRAIN LEAKING ON 4 BAY SINK. REPAIR LEAK.
Location: Dish machine area
Equipment: Dump 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. DISH MACHINE LEAKING AT BAR. REPAIR LEAK.2. FAUCET LEAKING ON DUMP SINK. REPAIR LEAK.3. DRAIN LEAKING ON 4 BAY SINK. REPAIR LEAK.
Location: Dish machine area
Equipment: 4-bay
|
08/08/2014 | Recheck |
- Smoking distance signage (corrected on site)
Smoking signs not posted conspicuously at each public entrance.
Correction: NO "NO SMOKING WITHIN 8 FT OF ENTRANCE" POSTED AS REQUIED BY LAW.
Comments: SIGN GIVEN TO MANAGER AND CORRECTED ON SITE.
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: COOKED BEEF (CARNE ASADA) HOLDING IN STEAM TABLE AT 120 DEGREES F. MAINTAIN HOT FOODS AT 135 DEGREES F OR HIGHER. PRODUCT RE-HEATED AND CORRECTED ON SITE.
Location: Prep area
Equipment: Steam table
- 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: COLD TOP HOLDING SPINACH DIP AT 51 DEGREES F, CUT TOMATOES AT 52.8 DEGREES F, CHEESE SALSA DIP AT 48 DEGREES F. SERVICE OR ADJUST COOLER TO HOLD ALL FOODS AT 41 DEGREES F OR BELOW. 1 POUND SPINACH DIP DISCARDED. FOOD PRODUCTS WERE IN LEXAN PANS AND MANAGER HAS SWITCHED THEM INTO METAL TRAYS.
Location: Prep area
Equipment: Cold top
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FRUIT FLIES NOTED IN BAR AND KITCHEN. SEEK PREOFESSIONAL ASSISTANCE TO EXTERMINATE PESTS. KEEP AREA AS CLEAN AND DRY AS POSSIBLE.
Location: Bar
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FRUIT FLIES NOTED IN BAR AND KITCHEN. SEEK PREOFESSIONAL ASSISTANCE TO EXTERMINATE PESTS. KEEP AREA AS CLEAN AND DRY AS POSSIBLE.
Location: Kitchen
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SOILED KNIFE IN CLEAN KNIFE RACK. CLEAN AND SANITIZE. KNIFE RE-WASHED AND CORRECTED ON SITE.2. MEAT SLICER SOILED. CLEAN AND SANITIZE AFTER EACH USE..
Location: Kitchen
Equipment: Knife/utensil rack
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SOILED KNIFE IN CLEAN KNIFE RACK. CLEAN AND SANITIZE. KNIFE RE-WASHED AND CORRECTED ON SITE.2. MEAT SLICER SOILED. CLEAN AND SANITIZE AFTER EACH USE..
Location: Kitchen
Equipment: Slicer
- 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: UNLABELED BULK FOOD CONTAINERS. LABEL ALL CONTAINERS WITH COMMON NAME OF PRODUCT.
Location: Kitchen
- Food unsafe(Non-Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: DEAD FRUIT FLY FOUND IN JIM BEAM BOTTLE. KEEP FOOD FREE FROM CONTAMINATION. 1/8TH BOTTLE DISCARDED CORRECTED ON SITE.
Location: Bar
- 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: 1. SALSA BUCKET ON FLOOR IN WALK IN COOLER. STORE ALL FOOD 6 INCHES OFF OF THE FLOOR. CORRECTED ON SITE.2. BOXES OF TAMALES AND OTHER FOOD PRODUCTS ON FLOOR IN WALK IN FREEZER.
Location: Walk-in cooler
- Food storage
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: 1. SALSA BUCKET ON FLOOR IN WALK IN COOLER. STORE ALL FOOD 6 INCHES OFF OF THE FLOOR. CORRECTED ON SITE.2. BOXES OF TAMALES AND OTHER FOOD PRODUCTS ON FLOOR IN WALK IN FREEZER.
Location: Walk-in freezer
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. DISH MACHINE LEAKING AT BAR. REPAIR LEAK.2. FAUCET LEAKING ON DUMP SINK. REPAIR LEAK.3. DRAIN LEAKING ON 4 BAY SINK. REPAIR LEAK.
Location: Bar
Equipment: Dishmachine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. DISH MACHINE LEAKING AT BAR. REPAIR LEAK.2. FAUCET LEAKING ON DUMP SINK. REPAIR LEAK.3. DRAIN LEAKING ON 4 BAY SINK. REPAIR LEAK.
Location: Dish machine area
Equipment: Dump 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. DISH MACHINE LEAKING AT BAR. REPAIR LEAK.2. FAUCET LEAKING ON DUMP SINK. REPAIR LEAK.3. DRAIN LEAKING ON 4 BAY SINK. REPAIR LEAK.
Location: Dish machine area
Equipment: 4-bay
|
08/01/2014 | 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: 1. RAW CHICKEN IN COLD TOP MEASURED 45 DEGREES F.2. RAW BEEF IN COLD TOP MEASURED 44 DEGREES F.3. RAW BEEF IN REACH IN COOLER MEASURED 51 DEGREES F.ENSURE ALL PHF BEING HELD COLD IS KEPT AT 41 DEGREES F OR BELOW.
Location: Kitchen
Equipment: Cold top
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: 1. BAR HAND SINK NOT PROVIDING HOT WATER.ENSURE ALL HAND SINKS CAN PROVIDE HOT RUNNING WATER THAT IS AT LEAST 100 DEGREES F.
Location: Bar
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. PLUMBING UNDER THREE BAY SINK IS LEAKING.REPAIR ACCORDINGLY.
Location: Kitchen
Equipment: 3-bay
|
02/12/2014 | 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: 1. RAW CHICKEN IN COLD TOP MEASURED 45 DEGREES F.2. RAW BEEF IN COLD TOP MEASURED 44 DEGREES F.3. RAW BEEF IN REACH IN COOLER MEASURED 51 DEGREES F.ENSURE ALL PHF BEING HELD COLD IS KEPT AT 41 DEGREES F OR BELOW.
Location: Kitchen
Equipment: Cold top
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: 1. BAR HAND SINK NOT PROVIDING HOT WATER.ENSURE ALL HAND SINKS CAN PROVIDE HOT RUNNING WATER THAT IS AT LEAST 100 DEGREES F.
Location: Bar
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. PLUMBING UNDER THREE BAY SINK IS LEAKING.REPAIR ACCORDINGLY.
Location: Kitchen
Equipment: 3-bay
|
02/06/2014 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DELI SLICER OBSERVED WITH FOOD DEBRIS IN VARIOUS PLACES AND UNDERNEATH NEAR BLADE GUARD.ENSURE DELI SLICER IS CLEANED AND SANITIZED AFTER EVERY USE OR EVERY FOUR HOURS DURING CONTINUAL USAGE.
Location: Prep area
Equipment: Slicer
|
11/07/2013 | Illness Complaint Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DELI SLICER OBSERVED WITH FOOD DEBRIS IN VARIOUS PLACES AND UNDERNEATH NEAR BLADE GUARD.ENSURE DELI SLICER IS CLEANED AND SANITIZED AFTER EVERY USE OR EVERY FOUR HOURS DURING CONTINUAL USAGE.
Location: Prep area
Equipment: Slicer
|
10/31/2013 | Illness Complaint |
- 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: 1. SPINACH DIP IN PREP TOP COOLER IN PREP AREA MEASURED 49 DEGREES F.2. SHREDDED CHEESE IN PREP TOP COOLER IN PREP AREA MEASURED 47 DEGREES F.3. GUACAMOLE IN PREP TOP COOLER IN PREP AREA MEASURED 46 DEGREES F.JULY 23:1. SHREDDED CHEESE AND SPINACH DIP MEASURED 47 DEGREES F.2. GUACAMOLE MEASURED 45 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS ARE HELD AT 41 DEGREES F OR BELOW.
Location: Prep area
Equipment: Prep Top Cooler
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. HAND SINK IN DISHMACHINE AREA HEAVILY SOILED.KEEP CLEAN AND SANITARY.
Location: Dish machine area
Equipment: Hand sink
- 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: 1. SQUEEZE BOTTLE STORED IN HAND SINK IN DISHMACHINE AREA.DO NOT STORE ANYTHING IN HAND SINK. USE FOR HANDWASHING ONLY.
Location: Dish machine area
Equipment: Hand sink
- Air gap (corrected)
Insufficient air gap between water inlet and flood level rim.
Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
Comments: 1. SPRAYER ARM IS NOT SUSPENDED/STORED ABOVE RIM OF BASIN IN 4 BAY. NO AIR GAP PROVIDED AND FAUCET DOES NOT HAVE A VACUUM BREAKER. PROVIDE VACUUM BREAKER OR SUSPEND SPRAY ARM ABOVE SINK BASIN.
Location: Three bay area
Equipment: 4-bay
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. EXCESSIVE DUST BUILD UP ON FAN GUARDS IN WALK IN COOLER.2. TOP OF DISHMACHINE HEAVILY SOILED.IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Walk-in cooler
Equipment: Walk in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. EXCESSIVE DUST BUILD UP ON FAN GUARDS IN WALK IN COOLER.2. TOP OF DISHMACHINE HEAVILY SOILED.IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Dish machine area
Equipment: Dishmachine
- 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. SLIME MOLD BUILD UP INSIDE SODA GUN NOZZLES IN BAR AREA.IMPROVE ROUTINE CLEANING AND SANITIZING.***REPEAT VIOLATION***
Location: Bar
Equipment: Soda gun & holster
|
08/01/2013 | 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: 1. SPINACH DIP IN PREP TOP COOLER IN PREP AREA MEASURED 49 DEGREES F.2. SHREDDED CHEESE IN PREP TOP COOLER IN PREP AREA MEASURED 47 DEGREES F.3. GUACAMOLE IN PREP TOP COOLER IN PREP AREA MEASURED 46 DEGREES F.JULY 23:1. SHREDDED CHEESE AND SPINACH DIP MEASURED 47 DEGREES F.2. GUACAMOLE MEASURED 45 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS ARE HELD AT 41 DEGREES F OR BELOW.
Location: Prep area
Equipment: Prep Top Cooler
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. HAND SINK IN DISHMACHINE AREA HEAVILY SOILED.KEEP CLEAN AND SANITARY.
Location: Dish machine area
Equipment: Hand sink
- 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: 1. SQUEEZE BOTTLE STORED IN HAND SINK IN DISHMACHINE AREA.DO NOT STORE ANYTHING IN HAND SINK. USE FOR HANDWASHING ONLY.
Location: Dish machine area
Equipment: Hand sink
- Air gap (corrected)
Insufficient air gap between water inlet and flood level rim.
Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
Comments: 1. SPRAYER ARM IS NOT SUSPENDED/STORED ABOVE RIM OF BASIN IN 4 BAY. NO AIR GAP PROVIDED AND FAUCET DOES NOT HAVE A VACUUM BREAKER. PROVIDE VACUUM BREAKER OR SUSPEND SPRAY ARM ABOVE SINK BASIN.
Location: Three bay area
Equipment: 4-bay
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. EXCESSIVE DUST BUILD UP ON FAN GUARDS IN WALK IN COOLER.2. TOP OF DISHMACHINE HEAVILY SOILED.IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Walk-in cooler
Equipment: Walk in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. EXCESSIVE DUST BUILD UP ON FAN GUARDS IN WALK IN COOLER.2. TOP OF DISHMACHINE HEAVILY SOILED.IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Dish machine area
Equipment: Dishmachine
- 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. SLIME MOLD BUILD UP INSIDE SODA GUN NOZZLES IN BAR AREA.IMPROVE ROUTINE CLEANING AND SANITIZING.***REPEAT VIOLATION***
Location: Bar
Equipment: Soda gun & holster
|
07/23/2013 | 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: 1. SPINACH DIP IN PREP TOP COOLER IN PREP AREA MEASURED 49 DEGREES F.2. SHREDDED CHEESE IN PREP TOP COOLER IN PREP AREA MEASURED 47 DEGREES F.3. GUACAMOLE IN PREP TOP COOLER IN PREP AREA MEASURED 46 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS ARE HELD AT 41 DEGREES F OR BELOW.
Location: Prep area
Equipment: Prep Top Cooler
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. HAND SINK IN DISHMACHINE AREA HEAVILY SOILED.KEEP CLEAN AND SANITARY.
Location: Dish machine area
Equipment: Hand sink
- 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: 1. SQUEEZE BOTTLE STORED IN HAND SINK IN DISHMACHINE AREA.DO NOT STORE ANYTHING IN HAND SINK. USE FOR HANDWASHING ONLY.
Location: Dish machine area
Equipment: Hand sink
- Air gap
Insufficient air gap between water inlet and flood level rim.
Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
Comments: 1. SPRAYER ARM IS NOT SUSPENDED/STORED ABOVE RIM OF BASIN IN 4 BAY. NO AIR GAP PROVIDED AND FAUCET DOES NOT HAVE A VACUUM BREAKER. PROVIDE VACUUM BREAKER OR SUSPEND SPRAY ARM ABOVE SINK BASIN.
Location: Three bay area
Equipment: 4-bay
- 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. EXCESSIVE GREASE AND DEBRIS BUILD UP UNDERNEATH DEEP FRYERS. ***REPEAT VIOLATION***2. FLOOR UNDERNEATH SHELVING IN DISHMACHINE AREA IS HEAVILY SOILED.IMPROVE ROUTINE CLEANING AND SANITZING TO PREVENT BUILD UP.
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. EXCESSIVE GREASE AND DEBRIS BUILD UP UNDERNEATH DEEP FRYERS. ***REPEAT VIOLATION***2. FLOOR UNDERNEATH SHELVING IN DISHMACHINE AREA IS HEAVILY SOILED.IMPROVE ROUTINE CLEANING AND SANITZING TO PREVENT BUILD UP.
Location: Dish machine area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. EXCESSIVE DUST BUILD UP ON FAN GUARDS IN WALK IN COOLER.2. TOP OF DISHMACHINE HEAVILY SOILED.IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Walk-in cooler
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. EXCESSIVE DUST BUILD UP ON FAN GUARDS IN WALK IN COOLER.2. TOP OF DISHMACHINE HEAVILY SOILED.IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Dish machine area
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. SLIME MOLD BUILD UP INSIDE SODA GUN NOZZLES IN BAR AREA.IMPROVE ROUTINE CLEANING AND SANITIZING.***REPEAT VIOLATION***
Location: Bar
Equipment: Soda gun & holster
|
07/16/2013 | Routine |
| No violation noted during this evaluation. | 01/30/2013 | Illness Complaint |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: SPRAY BOTTLE OF PINK LIQUID WITHOUT LABEL LOCATED NEAR MOP SINK.PLEASE LABEL ALL SPRAY BOTTLES AS TO THEIR CONTENTS. CORRECTED ON SITE.
Location: Kitchen (back)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. TABLE MOUNTED CAN OPENER HEAVILY SOILED.2. SODA GUN NOZZLES IN BAR AREA SOILED WITH SLIME AND MOLD BUILD UP.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Kitchen
Equipment: Can opener
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. TABLE MOUNTED CAN OPENER HEAVILY SOILED.2. SODA GUN NOZZLES IN BAR AREA SOILED WITH SLIME AND MOLD BUILD UP.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Bar
Equipment: Soda gun & holster
- 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 PURSE STORED ON BOX OF CARRY OUT BOXES.PLEASE STORE ALL EMPLOYEE ITEMS IN A DESIGNATED LOCATION AWAY FROM FOOD AND FOOD CONTACT SURFACES. CORRECTED ON SITE.
Location: Kitchen
- 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: BULK CONTAINERS OF FLOUR AND CORN STARCH IN BACK KITCHEN NOT LABELED.PLEASE LABEL ALL BULK STORAGE CONTAINERS AS TO THEIR CONTENTS.
Location: Kitchen (back)
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LIDS OPEN.PLEASE KEEP DUMPSTER LIDS CLOSED AND COVERED. CORRECTED ON SITE.
Location: Dumpster 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: EXCESSIVE GREASE BUILD UP UNDERNEATH DEEP FRYERS ON COOK LINE.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Cook line
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HAND SINK IN EMPLOYEE RESTROOM LEAKING.PLEASE REPAIR ACCORDINGLY.
Location: Restroom
Equipment: Hand sink
|
01/16/2013 | Recheck |
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: SPRAY BOTTLE OF PINK LIQUID WITHOUT LABEL LOCATED NEAR MOP SINK.PLEASE LABEL ALL SPRAY BOTTLES AS TO THEIR CONTENTS. CORRECTED ON SITE.
Location: Kitchen (back)
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. TABLE MOUNTED CAN OPENER HEAVILY SOILED.2. SODA GUN NOZZLES IN BAR AREA SOILED WITH SLIME AND MOLD BUILD UP.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Kitchen
Equipment: Can opener
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. TABLE MOUNTED CAN OPENER HEAVILY SOILED.2. SODA GUN NOZZLES IN BAR AREA SOILED WITH SLIME AND MOLD BUILD UP.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Bar
Equipment: Soda gun & holster
- 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 PURSE STORED ON BOX OF CARRY OUT BOXES.PLEASE STORE ALL EMPLOYEE ITEMS IN A DESIGNATED LOCATION AWAY FROM FOOD AND FOOD CONTACT SURFACES. CORRECTED ON SITE.
Location: Kitchen
- Bulk labeling (corrected on site)
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: BULK CONTAINERS OF FLOUR AND CORN STARCH IN BACK KITCHEN NOT LABELED.PLEASE LABEL ALL BULK STORAGE CONTAINERS AS TO THEIR CONTENTS.
Location: Kitchen (back)
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LIDS OPEN.PLEASE KEEP DUMPSTER LIDS CLOSED AND COVERED. CORRECTED ON SITE.
Location: Dumpster 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: EXCESSIVE GREASE BUILD UP UNDERNEATH DEEP FRYERS ON COOK LINE.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Cook line
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HAND SINK IN EMPLOYEE RESTROOM LEAKING.PLEASE REPAIR ACCORDINGLY.
Location: Restroom
Equipment: Hand sink
|
01/09/2013 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Cheese held at 129 deg. F on small steam unit that has pan of cooked rice. Hold all hot foods at 135 deg. F or above.
Location: Kitchen (back)
- 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: 1. Three door reach in cooler in back kitchen area holding foods at 46 deg. F on top of unit. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below. 2. Small cold top unit with meat and chicken holding food itmes at 47 to 48 deg. F. on top of unit. where bags of ice are not contacting food items. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below.
Location: Kitchen (back)
Equipment: Cold top
- 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: 1. Three door reach in cooler in back kitchen area holding foods at 46 deg. F on top of unit. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below. 2. Small cold top unit with meat and chicken holding food itmes at 47 to 48 deg. F. on top of unit. where bags of ice are not contacting food items. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below.
Location: Kitchen (back)
Equipment: Cold top
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Food scoop stored in standing water at cold top in back kitchen area. Do not store scoops in standing water.
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: 1. Wet wiping towel siting ouit in back kitchen area. Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen (back)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water in bottom section of cold top cooler with meat and chicken. Repair unit to a sound working condition. Remove water 2. Water in bottom secton of cold top cooler across from gas burner units on cooks line. Repair unit to a sound working condtion. Remove water. 3. Three door reach in cooler / cold top doors are in poor repair. Doors will not stay closed. Repair doors.
Location: Kitchen (back)
Equipment: Cold top
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water in bottom section of cold top cooler with meat and chicken. Repair unit to a sound working condition. Remove water 2. Water in bottom secton of cold top cooler across from gas burner units on cooks line. Repair unit to a sound working condtion. Remove water. 3. Three door reach in cooler / cold top doors are in poor repair. Doors will not stay closed. Repair doors.
Location: Kitchen (back)
Equipment: Cold top
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water in bottom section of cold top cooler with meat and chicken. Repair unit to a sound working condition. Remove water 2. Water in bottom secton of cold top cooler across from gas burner units on cooks line. Repair unit to a sound working condtion. Remove water. 3. Three door reach in cooler / cold top doors are in poor repair. Doors will not stay closed. Repair doors.
Location: Kitchen
Equipment: Cold top
|
08/02/2012 | Recheck |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Cheese held at 129 deg. F on small steam unit that has pan of cooked rice. Hold all hot foods at 135 deg. F or above.
Location: Kitchen (back)
- 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: 1. Three door reach in cooler in back kitchen area holding foods at 46 deg. F on top of unit. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below. 2. Small cold top unit with meat and chicken holding food itmes at 47 to 48 deg. F. on top of unit. where bags of ice are not contacting food items. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below.
Location: Kitchen (back)
Equipment: Cold top
- 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: 1. Three door reach in cooler in back kitchen area holding foods at 46 deg. F on top of unit. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below. 2. Small cold top unit with meat and chicken holding food itmes at 47 to 48 deg. F. on top of unit. where bags of ice are not contacting food items. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below.
Location: Kitchen (back)
Equipment: Cold top
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Food scoop stored in standing water at cold top in back kitchen area. Do not store scoops in standing water.
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: 1. Wet wiping towel siting ouit in back kitchen area. Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water in bottom section of cold top cooler with meat and chicken. Repair unit to a sound working condition. Remove water 2. Water in bottom secton of cold top cooler across from gas burner units on cooks line. Repair unit to a sound working condtion. Remove water. 3. Three door reach in cooler / cold top doors are in poor repair. Doors will not stay closed. Repair doors.
Location: Kitchen (back)
Equipment: Cold top
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water in bottom section of cold top cooler with meat and chicken. Repair unit to a sound working condition. Remove water 2. Water in bottom secton of cold top cooler across from gas burner units on cooks line. Repair unit to a sound working condtion. Remove water. 3. Three door reach in cooler / cold top doors are in poor repair. Doors will not stay closed. Repair doors.
Location: Kitchen (back)
Equipment: Cold top
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water in bottom section of cold top cooler with meat and chicken. Repair unit to a sound working condition. Remove water 2. Water in bottom secton of cold top cooler across from gas burner units on cooks line. Repair unit to a sound working condtion. Remove water. 3. Three door reach in cooler / cold top doors are in poor repair. Doors will not stay closed. Repair doors.
Location: Kitchen
Equipment: Cold top
|
07/26/2012 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Cheese held at 129 deg. F on small steam unit that has pan of cooked rice. Hold all hot foods at 135 deg. F or above.
Location: Kitchen (back)
- 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: 1. Three door reach in cooler in back kitchen area holding foods at 46 deg. F on top of unit. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below. 2. Small cold top unit with meat and chicken holding food itmes at 47 to 48 deg. F. on top of unit. where bags of ice are not contacting food items. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below.
Location: Kitchen (back)
Equipment: Cold top
- 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: 1. Three door reach in cooler in back kitchen area holding foods at 46 deg. F on top of unit. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below. 2. Small cold top unit with meat and chicken holding food itmes at 47 to 48 deg. F. on top of unit. where bags of ice are not contacting food items. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below.
Location: Kitchen (back)
Equipment: Cold top
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Food scoop stored in standing water at cold top in back kitchen area. Do not store scoops in standing water.
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: 1. Wet wiping towel siting ouit in back kitchen area. Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water in bottom section of cold top cooler with meat and chicken. Repair unit to a sound working condition. Remove water 2. Water in bottom secton of cold top cooler across from gas burner units on cooks line. Repair unit to a sound working condtion. Remove water. 3. Three door reach in cooler / cold top doors are in poor repair. Doors will not stay closed. Repair doors.
Location: Kitchen (back)
Equipment: Cold top
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water in bottom section of cold top cooler with meat and chicken. Repair unit to a sound working condition. Remove water 2. Water in bottom secton of cold top cooler across from gas burner units on cooks line. Repair unit to a sound working condtion. Remove water. 3. Three door reach in cooler / cold top doors are in poor repair. Doors will not stay closed. Repair doors.
Location: Kitchen (back)
Equipment: Cold top
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water in bottom section of cold top cooler with meat and chicken. Repair unit to a sound working condition. Remove water 2. Water in bottom secton of cold top cooler across from gas burner units on cooks line. Repair unit to a sound working condtion. Remove water. 3. Three door reach in cooler / cold top doors are in poor repair. Doors will not stay closed. Repair doors.
Location: Kitchen
Equipment: Cold top
|
07/17/2012 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Cheese held at 122 deg. F on small steam unit that has pan of cooked rice. Hold all hot foods at 135 deg. F or above.
Location: Kitchen (back)
- 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: 1. Three door reach in cooler in back kitchen area holding foods at 46 deg. F on top of unit. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below. 2. Small cold top unit with meat and chicken holding food itmes at 45 to 48 deg. F. on top of unit. where bags of ice are not contacting food items. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below.
Location: Kitchen (back)
Equipment: Cold top
- 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: 1. Three door reach in cooler in back kitchen area holding foods at 46 deg. F on top of unit. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below. 2. Small cold top unit with meat and chicken holding food itmes at 45 to 48 deg. F. on top of unit. where bags of ice are not contacting food items. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below.
Location: Kitchen (back)
Equipment: Cold top
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Food scoop stored in standing water at cold top in back kitchen area. Do not store scoops in standing water.
Location: Kitchen (back)
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towel siting ouit in back kitchen area. Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water in bottom section of cold top cooler with meat and chicken. Repair unit to a sound working condition. Remove water 2. Water in bottom secton of cold top cooler across from gas burner units on cooks line. Repair unit to a sound working condtion. Remove water. 3. Three door reach in cooler / cold top doors are in poor repair. Doors will not stay closed. Repair doors.
Location: Kitchen (back)
Equipment: Cold top
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water in bottom section of cold top cooler with meat and chicken. Repair unit to a sound working condition. Remove water 2. Water in bottom secton of cold top cooler across from gas burner units on cooks line. Repair unit to a sound working condtion. Remove water. 3. Three door reach in cooler / cold top doors are in poor repair. Doors will not stay closed. Repair doors.
Location: Kitchen (back)
Equipment: Cold top
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water in bottom section of cold top cooler with meat and chicken. Repair unit to a sound working condition. Remove water 2. Water in bottom secton of cold top cooler across from gas burner units on cooks line. Repair unit to a sound working condtion. Remove water. 3. Three door reach in cooler / cold top doors are in poor repair. Doors will not stay closed. Repair doors.
Location: Kitchen
Equipment: Cold top
|
07/10/2012 | 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: 1. Three door reach in cooler / cold top cooler holding food items at 45 deg. F. Repair unit so as to hold all cold foods at 41 deg. F. or below. 2. Meat cold top by hand sink in kitchen holding food meat at 48 deg. F. Repair unit so as to hold all cold foods at 41 deg. F. or below.
Location: Kitchen
Equipment: Cold top
- 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: 1. Three door reach in cooler / cold top cooler holding food items at 45 deg. F. Repair unit so as to hold all cold foods at 41 deg. F. or below. 2. Meat cold top by hand sink in kitchen holding food meat at 48 deg. F. Repair unit so as to hold all cold foods at 41 deg. F. or below.
Location: Kitchen
Equipment: Cold top
- 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.
Comments: 1. Two door reach in cooler for wait staff for milk etc. missing a working thermometer. Provide.
Location: Kitchen
Equipment: Reach in cooler (2 door)
|
03/13/2012 | 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: 1. Three door reach in cooler / cold top cooler holding food items at 45 deg. F. Repair unit so as to hold all cold foods at 41 deg. F. or below. 2. Meat cold top by hand sink in kitchen holding food meat at 48 deg. F. Repair unit so as to hold all cold foods at 41 deg. F. or below.
Location: Kitchen
Equipment: Cold top
- 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: 1. Three door reach in cooler / cold top cooler holding food items at 45 deg. F. Repair unit so as to hold all cold foods at 41 deg. F. or below. 2. Meat cold top by hand sink in kitchen holding food meat at 48 deg. F. Repair unit so as to hold all cold foods at 41 deg. F. or below.
Location: Kitchen
Equipment: Cold top
- 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: 1. Two door reach in cooler for wait staff for milk etc. missing a working thermometer. Provide.
Location: Kitchen
Equipment: Reach in cooler (2 door)
|
03/01/2012 | Routine |
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