- 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: CHICKEN AT SALAD BAR AT 66 F.WHOLE CHICKEN AT KITCHEN REACH-IN-COOLER AT 86 F.DICED CHICKEN AT KITCHEN REACH-IN-COOLER AT 86 F.*FOOD WAS DISCARDED*
Location: Sales floor
- 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: CHICKEN AT SALAD BAR AT 66 F.WHOLE CHICKEN AT KITCHEN REACH-IN-COOLER AT 86 F.DICED CHICKEN AT KITCHEN REACH-IN-COOLER AT 86 F.*FOOD WAS DISCARDED*
Location: Kitchen
Equipment: Reach in cooler
- 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: CHICKEN AT SALAD BAR AT 66 F.WHOLE CHICKEN AT KITCHEN REACH-IN-COOLER AT 86 F.DICED CHICKEN AT KITCHEN REACH-IN-COOLER AT 86 F.*FOOD WAS DISCARDED*
Location: Kitchen
Equipment: Reach in cooler
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: CHICKEN AT SALAD BAR AT 66 F.WHOLE CHICKEN AT KITCHEN REACH-IN-COOLER AT 86 F.DICED CHICKEN AT KITCHEN REACH-IN-COOLER AT 86 F.*FOOD WAS DISCARDED*
Location: Sales floor
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: CHICKEN AT SALAD BAR AT 66 F.WHOLE CHICKEN AT KITCHEN REACH-IN-COOLER AT 86 F.DICED CHICKEN AT KITCHEN REACH-IN-COOLER AT 86 F.*FOOD WAS DISCARDED*
Location: Kitchen
Equipment: Reach in cooler
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: CHICKEN AT SALAD BAR AT 66 F.WHOLE CHICKEN AT KITCHEN REACH-IN-COOLER AT 86 F.DICED CHICKEN AT KITCHEN REACH-IN-COOLER AT 86 F.*FOOD WAS DISCARDED*
Location: Kitchen
Equipment: Reach in cooler
- 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: PLEASE ENSURE THAT ALL EMPLOYEES ARE WASHING HANDS PROPERLY BEFORE APPLYING NEW SETS OF GLOVES.
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: CHICKEN AT SALAD BAR AT 66 F.WHOLE CHICKEN AT KITCHEN REACH-IN-COOLER AT 86 F.DICED CHICKEN AT KITCHEN REACH-IN-COOLER AT 86 F.*FOOD WAS DISCARDED*
Location: Sales floor
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: CHICKEN AT SALAD BAR AT 66 F.WHOLE CHICKEN AT KITCHEN REACH-IN-COOLER AT 86 F.DICED CHICKEN AT KITCHEN REACH-IN-COOLER AT 86 F.*FOOD WAS DISCARDED*
Location: Kitchen
Equipment: Reach in cooler
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: CHICKEN AT SALAD BAR AT 66 F.WHOLE CHICKEN AT KITCHEN REACH-IN-COOLER AT 86 F.DICED CHICKEN AT KITCHEN REACH-IN-COOLER AT 86 F.*FOOD WAS DISCARDED*
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IN PROGRESS:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SHELVING AT WALK-IN-SALAD-COOLER.
Location: Walk-in cooler
Equipment: Metal shelving
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: ENSURE THAT TRASH CANS ARE PROVIDED AT EACH HANDSINK.
Location: Kitchen
Equipment: Hand sink
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: DO NOT STORE UTENSILS IN STAGNANT WATER/SOLUTION. EX. STIR FRY STATION.STORE UTENSILS ON CLEAN SANITARY SURFACES, FREE-FLOWING DIP-WELL OR IN HOT WATER MAINTAING AT 135 F.
Location: Sales floor
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: DO NOT STORE UTENSILS IN STAGNANT WATER/SOLUTION. EX. STIR FRY STATION.STORE UTENSILS ON CLEAN SANITARY SURFACES, FREE-FLOWING DIP-WELL OR IN HOT WATER MAINTAING AT 135 F.
Location: Service counter
|
05/28/2014 | 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: CHICKEN AT SALAD BAR AT 66 F.WHOLE CHICKEN AT KITCHEN REACH-IN-COOLER AT 86 F.DICED CHICKEN AT KITCHEN REACH-IN-COOLER AT 86 F.*FOOD WAS DISCARDED*
Location: Sales floor
- 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: CHICKEN AT SALAD BAR AT 66 F.WHOLE CHICKEN AT KITCHEN REACH-IN-COOLER AT 86 F.DICED CHICKEN AT KITCHEN REACH-IN-COOLER AT 86 F.*FOOD WAS DISCARDED*
Location: Kitchen
Equipment: Reach in cooler
- 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: CHICKEN AT SALAD BAR AT 66 F.WHOLE CHICKEN AT KITCHEN REACH-IN-COOLER AT 86 F.DICED CHICKEN AT KITCHEN REACH-IN-COOLER AT 86 F.*FOOD WAS DISCARDED*
Location: Kitchen
Equipment: Reach in cooler
- Cooling time
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: CHICKEN AT SALAD BAR AT 66 F.WHOLE CHICKEN AT KITCHEN REACH-IN-COOLER AT 86 F.DICED CHICKEN AT KITCHEN REACH-IN-COOLER AT 86 F.*FOOD WAS DISCARDED*
Location: Sales floor
- Cooling time
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: CHICKEN AT SALAD BAR AT 66 F.WHOLE CHICKEN AT KITCHEN REACH-IN-COOLER AT 86 F.DICED CHICKEN AT KITCHEN REACH-IN-COOLER AT 86 F.*FOOD WAS DISCARDED*
Location: Kitchen
Equipment: Reach in cooler
- Cooling time
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: CHICKEN AT SALAD BAR AT 66 F.WHOLE CHICKEN AT KITCHEN REACH-IN-COOLER AT 86 F.DICED CHICKEN AT KITCHEN REACH-IN-COOLER AT 86 F.*FOOD WAS DISCARDED*
Location: Kitchen
Equipment: Reach in cooler
- 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 ENSURE THAT ALL EMPLOYEES ARE WASHING HANDS PROPERLY BEFORE APPLYING NEW SETS OF GLOVES.
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: CHICKEN AT SALAD BAR AT 66 F.WHOLE CHICKEN AT KITCHEN REACH-IN-COOLER AT 86 F.DICED CHICKEN AT KITCHEN REACH-IN-COOLER AT 86 F.*FOOD WAS DISCARDED*
Location: Sales floor
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: CHICKEN AT SALAD BAR AT 66 F.WHOLE CHICKEN AT KITCHEN REACH-IN-COOLER AT 86 F.DICED CHICKEN AT KITCHEN REACH-IN-COOLER AT 86 F.*FOOD WAS DISCARDED*
Location: Kitchen
Equipment: Reach in cooler
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: CHICKEN AT SALAD BAR AT 66 F.WHOLE CHICKEN AT KITCHEN REACH-IN-COOLER AT 86 F.DICED CHICKEN AT KITCHEN REACH-IN-COOLER AT 86 F.*FOOD WAS DISCARDED*
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SHELVING AT WALK-IN-SALAD-COOLER.
Location: Walk-in cooler
Equipment: Metal shelving
- Hand sink/trash can (corrected on site)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: ENSURE THAT TRASH CANS ARE PROVIDED AT EACH HANDSINK.
Location: Kitchen
Equipment: Hand sink
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: DO NOT STORE UTENSILS IN STAGNANT WATER/SOLUTION. EX. STIR FRY STATION.STORE UTENSILS ON CLEAN SANITARY SURFACES, FREE-FLOWING DIP-WELL OR IN HOT WATER MAINTAING AT 135 F.
Location: Sales floor
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: DO NOT STORE UTENSILS IN STAGNANT WATER/SOLUTION. EX. STIR FRY STATION.STORE UTENSILS ON CLEAN SANITARY SURFACES, FREE-FLOWING DIP-WELL OR IN HOT WATER MAINTAING AT 135 F.
Location: Service counter
|
05/13/2014 | 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: SALES FLOOR REACH-IN-COOLER WHERE SUSHI AND MILK IS STORED AT 53 F--REPAIR AND/OR DETERMINE WHEN THE DEFROST CYCLE OCCURS. IF IT IS A DEFROST CYCLE ISSUE ENSURE THAT THE CYCLE IS CHANGED TO NOT FUNCTION DURING THE LUNCH PERIOD.
Location: Sales floor
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZINE OF CASHIER COOLER INTERIOR AND EXTERIOR SURFACES.DEFROST, CLEAN AND SANITIZE BEN & JERRY'S ICE CREAM FREEZER ROUTINELY. ???
Location: Expo line
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZINE OF CASHIER COOLER INTERIOR AND EXTERIOR SURFACES.DEFROST, CLEAN AND SANITIZE BEN & JERRY'S ICE CREAM FREEZER ROUTINELY. ???
Equipment: Ice cream freezer
- 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 PERSONAL DRINKS STORED ON ROLLING CART ABOVE CLEAN DISHWARE AT DISHMACHINE ROOM.
Location: Dish machine area
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE SOILED DISH SOCK OUT OF DISHMACHINE ROOM.
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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALLS BY KITCHEN 3-BAY SINK GREASE TRAP.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR SALAD BAR HANDSINK HOT/COLD WATER KNOBS (VERY TIGHT HARD TO MOVE).
Location: Buffet
Equipment: Hand sink
|
10/22/2013 | 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: SALES FLOOR REACH-IN-COOLER WHERE SUSHI AND MILK IS STORED AT 53 F--REPAIR AND/OR DETERMINE WHEN THE DEFROST CYCLE OCCURS. IF IT IS A DEFROST CYCLE ISSUE ENSURE THAT THE CYCLE IS CHANGED TO NOT FUNCTION DURING THE LUNCH PERIOD.
Location: Sales floor
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZINE OF CASHIER COOLER INTERIOR AND EXTERIOR SURFACES.DEFROST, CLEAN AND SANITIZE BEN & JERRY'S ICE CREAM FREEZER ROUTINELY. ???
Location: Expo line
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZINE OF CASHIER COOLER INTERIOR AND EXTERIOR SURFACES.DEFROST, CLEAN AND SANITIZE BEN & JERRY'S ICE CREAM FREEZER ROUTINELY. ???
Equipment: Ice cream freezer
- 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 PERSONAL DRINKS STORED ON ROLLING CART ABOVE CLEAN DISHWARE AT DISHMACHINE ROOM.
Location: Dish machine area
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE SOILED DISH SOCK OUT OF DISHMACHINE ROOM.
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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALLS BY KITCHEN 3-BAY SINK GREASE TRAP.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR SALAD BAR HANDSINK HOT/COLD WATER KNOBS (VERY TIGHT HARD TO MOVE).
Location: Buffet
Equipment: Hand sink
|
10/15/2013 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZINE OF CASHIER COOLER INTERIOR AND EXTERIOR SURFACES.DEFROST, CLEAN AND SANITIZE BEN & JERRY'S ICE CREAM FREEZER ROUTINELY.
Location: Expo line
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZINE OF CASHIER COOLER INTERIOR AND EXTERIOR SURFACES.DEFROST, CLEAN AND SANITIZE BEN & JERRY'S ICE CREAM FREEZER ROUTINELY.
Equipment: Ice cream freezer
- 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 PERSONAL DRINKS STORED ON ROLLING CART ABOVE CLEAN DISHWARE AT DISHMACHINE ROOM.
Location: Dish machine area
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE SOILED DISH SOCK OUT OF DISHMACHINE ROOM.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALLS BY KITCHEN 3-BAY SINK GREASE TRAP.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR SALAD BAR HANDSINK HOT/COLD WATER KNOBS (VERY TIGHT HARD TO MOVE).
Location: Buffet
Equipment: Hand sink
|
10/03/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: IN PROGRESS: USE OF REFRIGERATION DRAWERS HAVE BEEN DISCONTINUED. REPAIRS ARE IN PROGRESS TO REMOVE REFRIGERATION DRAWERS AND REPLACE WITH NEW UNIT.REFRIGERATION DRAWERS AT GRILL STATION AT 60 F--REPAIR.
Location: Sales floor
- 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: IN PROGRESS: USE OF REFRIGERATION DRAWERS HAVE BEEN DISCONTINUED. REPAIRS ARE IN PROGRESS TO REMOVE REFRIGERATION DRAWERS AND REPLACE WITH NEW UNIT.REFRIGERATION DRAWERS AT GRILL STATION AT 60 F--REPAIR.
Location: Deli area
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: IN PROGRESS: USE OF REFRIGERATION DRAWERS HAVE BEEN DISCONTINUED. REPAIRS ARE IN PROGRESS TO REMOVE REFRIGERATION DRAWERS AND REPLACE WITH NEW UNIT.REFRIGERATION DRAWERS AT GRILL STATION AT 60 F--REPAIR.
Location: Sales floor
Equipment: Buffet
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: IN PROGRESS: USE OF REFRIGERATION DRAWERS HAVE BEEN DISCONTINUED. REPAIRS ARE IN PROGRESS TO REMOVE REFRIGERATION DRAWERS AND REPLACE WITH NEW UNIT.REFRIGERATION DRAWERS AT GRILL STATION AT 60 F--REPAIR.
Location: Buffet
Equipment: Cooler drawers
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SALAD BAR STATION:IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF REACH-IN-COOLERS.GRILL STATION:DETAIL CLEAN AND SANITIZE ALL EQUIPMENT/UTENSIL, PREP AREAS AND FOOD PREP SURFACES AND TABLES/SHELVING ROUTINELY.
Location: Sales floor
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SALAD BAR STATION:IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF REACH-IN-COOLERS.GRILL STATION:DETAIL CLEAN AND SANITIZE ALL EQUIPMENT/UTENSIL, PREP AREAS AND FOOD PREP SURFACES AND TABLES/SHELVING ROUTINELY.
Location: Buffet
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SALAD BAR STATION:IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF REACH-IN-COOLERS.GRILL STATION:DETAIL CLEAN AND SANITIZE ALL EQUIPMENT/UTENSIL, PREP AREAS AND FOOD PREP SURFACES AND TABLES/SHELVING ROUTINELY.
Location: Sales floor
Equipment: Buffet
- 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: DELI, GUEST AND GRILL LOCATION STATIONS.
Location: Buffet
Equipment: Knife/utensil rack
- 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: DELI, GUEST AND GRILL LOCATION STATIONS.
Location: Kitchen
Equipment: Knife/utensil rack
- 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: GUEST STATION:EMPLOYEE JACKETS STORED IMPROPERLY AT STATION NEAR FOOD AND SINGLE-SERVICE ITEMS--DISCONTINUE THIS BEHAVIOR.
Location: Sales floor
- 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: GUEST STATION:EMPLOYEE JACKETS STORED IMPROPERLY AT STATION NEAR FOOD AND SINGLE-SERVICE ITEMS--DISCONTINUE THIS BEHAVIOR.
Location: Buffet
- 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: GRILL STATION:REMOVE ALL SINGLE SERVICE ITEMS/UTENSILS AND CLEAN LINEN ETC. OUT OF INTERIOR STORAGE CABINET UNDER HANDSINK THAT CONTAINS A DRAIN LINE TO PREVENT POTENTIAL CROSS-CONTAMINATION.
Location: Sales floor
- 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: GRILL STATION:REMOVE ALL SINGLE SERVICE ITEMS/UTENSILS AND CLEAN LINEN ETC. OUT OF INTERIOR STORAGE CABINET UNDER HANDSINK THAT CONTAINS A DRAIN LINE TO PREVENT POTENTIAL CROSS-CONTAMINATION.
Location: Buffet
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF GRILL STATION AND KITCHEN INTERIOR AND EXTERIOR SURFACES AND INTERIOR FILTERS OF HOOD SYSTEMS.
Location: Sales floor
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF GRILL STATION AND KITCHEN INTERIOR AND EXTERIOR SURFACES AND INTERIOR FILTERS OF HOOD SYSTEMS.
Location: Buffet
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF GRILL STATION AND KITCHEN INTERIOR AND EXTERIOR SURFACES AND INTERIOR FILTERS OF HOOD SYSTEMS.
Location: Kitchen
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: PROVIDE CEILING TILE WHERE MISSING AT CEILING ABOVE DELI LOCATION.
Location: Deli area
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: PROVIDE CEILING TILE WHERE MISSING AT CEILING ABOVE DELI LOCATION.
Location: Buffet
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: GRILL STATION:WRAPPED CONTAINER OF SAUSAGE GRAVY (WARM & SEALED) AND OTHER BREAKFAST FOOD ITEMS STORED IN REFRIGERATION DRAWER TEMPING AT 60 F--FOOD WAS DISCARDED.***EDUCATE ALL EMPLOYEES ON PROPER COOLING OF FOODS.
Location: Sales floor
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: GRILL STATION:WRAPPED CONTAINER OF SAUSAGE GRAVY (WARM & SEALED) AND OTHER BREAKFAST FOOD ITEMS STORED IN REFRIGERATION DRAWER TEMPING AT 60 F--FOOD WAS DISCARDED.***EDUCATE ALL EMPLOYEES ON PROPER COOLING OF FOODS.
Location: Buffet
Equipment: Cooler drawers
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF DISHMACHINE AT DISHMACHINE ROOM. DO NOT USE DISHMACHINE AS A STORAGE TO STORE ITEMS ON TOP OF IT.
Location: Dish machine area
Equipment: Dishmachine
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL EXTERIOR OF DISHMACHINE AT TOP WHERE OLD/LOOSE SEALANT APPREARS (REMOVE OLD SEAL AND APPLY FRESH NEW SEAL).
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: GRILL STATION:REMOVE ALL FOOD OUT OF INTERIOR STORAGE CABINETS UNDER HANDSINK THAT CONTAINS A DRAIN LINE TO PREVENT POTENTIAL CROSS-CONTAMINATION.
Location: Sales floor
Equipment: Buffet
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: IN PROGRESS:PROVIDE SNEEZE GUARDS FOR EXPOSED FOODS AT SALAD BAR.
Location: Sales floor
Equipment: Buffet
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN SHELVING.SALAD BAR STATION:-SOILED INTERIOR SURFACES AND SHELVING OF CABINETS.GRILL STATION:CLEAN, SANITIZE AND ORGANIZE INTERIOR STORAGE CABINETS AND SHELVING.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN SHELVING.SALAD BAR STATION:-SOILED INTERIOR SURFACES AND SHELVING OF CABINETS.GRILL STATION:CLEAN, SANITIZE AND ORGANIZE INTERIOR STORAGE CABINETS AND SHELVING.
Location: Sales floor
Equipment: Buffet
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE AT ALL HANDSINKS.
Location: Buffet
Equipment: Hand sink
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE AT ALL HANDSINKS.
Location: Kitchen
Equipment: Hand sink
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04/12/2013 | 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: DELI STATION:FAR LEFT-SIDE COLD-TOP (FOODS AT TOP) AT 44 - 48 F (EX. TUNA, POTATO SALAD, SLAW).GUEST STATION:BAGS OF PACKAGED LETTUCE STORED IN WARMER BOXES--DISCONTINUE THIS BEHAVIOR AND STORE UNDER PROPER REFRIGERATION OF 41 F OR ON PROPER ICE BATH.GRILL STATION:OLD MOLDED SHREDDED CHEESE AND FLAT TORTILLAS STORED IN REFRIGERATION DRAWER TEMPING AT 60 F--FOOD WAS DISCARDED.WRAPPED CONTAINER OF SAUSAGE GRAVY (WARM & SEALED) AND OTHER BREAKFAST FOOD ITEMS STORED IN REFRIGERATION DRAWER TEMPING AT 60 F--FOOD WAS DISCARDED.HAMBURGER PATTIES STORED IN COOLER DRAWERS TEMPING AT 60 F--FOOD WAS DISCARDED.REFRIGERATION DRAWERS AT GRILL STATION AT 60 F--REPAIR.
Location: Sales floor
- 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: DELI STATION:FAR LEFT-SIDE COLD-TOP (FOODS AT TOP) AT 44 - 48 F (EX. TUNA, POTATO SALAD, SLAW).GUEST STATION:BAGS OF PACKAGED LETTUCE STORED IN WARMER BOXES--DISCONTINUE THIS BEHAVIOR AND STORE UNDER PROPER REFRIGERATION OF 41 F OR ON PROPER ICE BATH.GRILL STATION:OLD MOLDED SHREDDED CHEESE AND FLAT TORTILLAS STORED IN REFRIGERATION DRAWER TEMPING AT 60 F--FOOD WAS DISCARDED.WRAPPED CONTAINER OF SAUSAGE GRAVY (WARM & SEALED) AND OTHER BREAKFAST FOOD ITEMS STORED IN REFRIGERATION DRAWER TEMPING AT 60 F--FOOD WAS DISCARDED.HAMBURGER PATTIES STORED IN COOLER DRAWERS TEMPING AT 60 F--FOOD WAS DISCARDED.REFRIGERATION DRAWERS AT GRILL STATION AT 60 F--REPAIR.
Location: Deli area
Equipment: Cold top
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: DELI STATION:FAR LEFT-SIDE COLD-TOP (FOODS AT TOP) AT 44 - 48 F (EX. TUNA, POTATO SALAD, SLAW).GUEST STATION:BAGS OF PACKAGED LETTUCE STORED IN WARMER BOXES--DISCONTINUE THIS BEHAVIOR AND STORE UNDER PROPER REFRIGERATION OF 41 F OR ON PROPER ICE BATH.GRILL STATION:OLD MOLDED SHREDDED CHEESE AND FLAT TORTILLAS STORED IN REFRIGERATION DRAWER TEMPING AT 60 F--FOOD WAS DISCARDED.WRAPPED CONTAINER OF SAUSAGE GRAVY (WARM & SEALED) AND OTHER BREAKFAST FOOD ITEMS STORED IN REFRIGERATION DRAWER TEMPING AT 60 F--FOOD WAS DISCARDED.HAMBURGER PATTIES STORED IN COOLER DRAWERS TEMPING AT 60 F--FOOD WAS DISCARDED.REFRIGERATION DRAWERS AT GRILL STATION AT 60 F--REPAIR.
Location: Sales floor
Equipment: Buffet
- 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: DELI STATION:FAR LEFT-SIDE COLD-TOP (FOODS AT TOP) AT 44 - 48 F (EX. TUNA, POTATO SALAD, SLAW).GUEST STATION:BAGS OF PACKAGED LETTUCE STORED IN WARMER BOXES--DISCONTINUE THIS BEHAVIOR AND STORE UNDER PROPER REFRIGERATION OF 41 F OR ON PROPER ICE BATH.GRILL STATION:OLD MOLDED SHREDDED CHEESE AND FLAT TORTILLAS STORED IN REFRIGERATION DRAWER TEMPING AT 60 F--FOOD WAS DISCARDED.WRAPPED CONTAINER OF SAUSAGE GRAVY (WARM & SEALED) AND OTHER BREAKFAST FOOD ITEMS STORED IN REFRIGERATION DRAWER TEMPING AT 60 F--FOOD WAS DISCARDED.HAMBURGER PATTIES STORED IN COOLER DRAWERS TEMPING AT 60 F--FOOD WAS DISCARDED.REFRIGERATION DRAWERS AT GRILL STATION AT 60 F--REPAIR.
Location: Buffet
Equipment: Cooler drawers
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SALAD BAR STATION:IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF REACH-IN-COOLERS.GRILL STATION:DETAIL CLEAN AND SANITIZE ALL EQUIPMENT/UTENSIL, PREP AREAS AND FOOD PREP SURFACES AND TABLES/SHELVING ROUTINELY.
Location: Sales floor
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SALAD BAR STATION:IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF REACH-IN-COOLERS.GRILL STATION:DETAIL CLEAN AND SANITIZE ALL EQUIPMENT/UTENSIL, PREP AREAS AND FOOD PREP SURFACES AND TABLES/SHELVING ROUTINELY.
Location: Buffet
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SALAD BAR STATION:IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF REACH-IN-COOLERS.GRILL STATION:DETAIL CLEAN AND SANITIZE ALL EQUIPMENT/UTENSIL, PREP AREAS AND FOOD PREP SURFACES AND TABLES/SHELVING ROUTINELY.
Location: Sales floor
Equipment: Buffet
- 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: DELI, GUEST AND GRILL LOCATION STATIONS.
Location: Buffet
Equipment: Knife/utensil rack
- 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: DELI, GUEST AND GRILL LOCATION STATIONS.
Location: Kitchen
Equipment: Knife/utensil rack
- Storage of Personal Items
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: GUEST STATION:EMPLOYEE JACKETS STORED IMPROPERLY AT STATION NEAR FOOD AND SINGLE-SERVICE ITEMS--DISCONTINUE THIS BEHAVIOR.
Location: Sales floor
- Storage of Personal Items
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: GUEST STATION:EMPLOYEE JACKETS STORED IMPROPERLY AT STATION NEAR FOOD AND SINGLE-SERVICE ITEMS--DISCONTINUE THIS BEHAVIOR.
Location: Buffet
- 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: GRILL STATION:REMOVE ALL SINGLE SERVICE ITEMS/UTENSILS AND CLEAN LINEN ETC. OUT OF INTERIOR STORAGE CABINET UNDER HANDSINK THAT CONTAINS A DRAIN LINE TO PREVENT POTENTIAL CROSS-CONTAMINATION.
Location: Sales floor
- 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: GRILL STATION:REMOVE ALL SINGLE SERVICE ITEMS/UTENSILS AND CLEAN LINEN ETC. OUT OF INTERIOR STORAGE CABINET UNDER HANDSINK THAT CONTAINS A DRAIN LINE TO PREVENT POTENTIAL CROSS-CONTAMINATION.
Location: Buffet
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF GRILL STATION AND KITCHEN INTERIOR AND EXTERIOR SURFACES AND INTERIOR FILTERS OF HOOD SYSTEMS.
Location: Sales floor
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF GRILL STATION AND KITCHEN INTERIOR AND EXTERIOR SURFACES AND INTERIOR FILTERS OF HOOD SYSTEMS.
Location: Buffet
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF GRILL STATION AND KITCHEN INTERIOR AND EXTERIOR SURFACES AND INTERIOR FILTERS OF HOOD SYSTEMS.
Location: Kitchen
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: PROVIDE CEILING TILE WHERE MISSING AT CEILING ABOVE DELI LOCATION.
Location: Deli area
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: PROVIDE CEILING TILE WHERE MISSING AT CEILING ABOVE DELI LOCATION.
Location: Buffet
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: GRILL STATION:WRAPPED CONTAINER OF SAUSAGE GRAVY (WARM & SEALED) AND OTHER BREAKFAST FOOD ITEMS STORED IN REFRIGERATION DRAWER TEMPING AT 60 F--FOOD WAS DISCARDED.***EDUCATE ALL EMPLOYEES ON PROPER COOLING OF FOODS.
Location: Sales floor
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: GRILL STATION:WRAPPED CONTAINER OF SAUSAGE GRAVY (WARM & SEALED) AND OTHER BREAKFAST FOOD ITEMS STORED IN REFRIGERATION DRAWER TEMPING AT 60 F--FOOD WAS DISCARDED.***EDUCATE ALL EMPLOYEES ON PROPER COOLING OF FOODS.
Location: Buffet
Equipment: Cooler drawers
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF DISHMACHINE AT DISHMACHINE ROOM. DO NOT USE DISHMACHINE AS A STORAGE TO STORE ITEMS ON TOP OF IT.
Location: Dish machine area
Equipment: Dishmachine
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL EXTERIOR OF DISHMACHINE AT TOP WHERE OLD/LOOSE SEALANT APPREARS (REMOVE OLD SEAL AND APPLY FRESH NEW SEAL).
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: GRILL STATION:REMOVE ALL FOOD OUT OF INTERIOR STORAGE CABINETS UNDER HANDSINK THAT CONTAINS A DRAIN LINE TO PREVENT POTENTIAL CROSS-CONTAMINATION.
Location: Sales floor
Equipment: Buffet
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN SHELVING.SALAD BAR STATION:-SOILED INTERIOR SURFACES AND SHELVING OF CABINETS.GRILL STATION:CLEAN, SANITIZE AND ORGANIZE INTERIOR STORAGE CABINETS AND SHELVING.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN SHELVING.SALAD BAR STATION:-SOILED INTERIOR SURFACES AND SHELVING OF CABINETS.GRILL STATION:CLEAN, SANITIZE AND ORGANIZE INTERIOR STORAGE CABINETS AND SHELVING.
Location: Sales floor
Equipment: Buffet
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE AT ALL HANDSINKS.
Location: Buffet
Equipment: Hand sink
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE AT ALL HANDSINKS.
Location: Kitchen
Equipment: Hand sink
|
04/02/2013 | Routine |
| No violation noted during this evaluation. | 06/07/2012 | Routine |
| No violation noted during this evaluation. | 01/10/2012 | Routine |
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