- 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: Gyro meat at 117 deg F. Turning off and on. Keep on and hold at 135 deg F or above when using.
- 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: Unlabeled spray bottle by 3 bay sink. Please label.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Stained ceiling tile by exhaust hood. Please replace with washable ceiling tile. Note: tile at facility just not placed yet.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Soiled caulk around 3 bay sink. Remove and replace.
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Light guards missing by back door. Please provide. Note: buying
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Remove wood skid below onions. Use smooth, non absorbent, shelf/dunage.
|
07/11/2014 | 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: Gyro meat at 117 deg F. Turning off and on. Keep on and hold at 135 deg F or above when using.
- Toxic labeling
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: Unlabeled spray bottle by 3 bay sink. Please label.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Stained ceiling tile by exhaust hood. Please replace with washable ceiling tile.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Soiled caulk around 3 bay sink. Remove and replace.
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Light guards missing by back door. Please provide.
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Remove wood skid below onions. Use smooth, non absorbent, shelf/dunage.
|
07/03/2014 | Routine |
- 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.
Location: Kitchen
Equipment: Can opener
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER BUCKETS BELOW 50 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM AND CHANGE AT LEAST EVERY 2 HOURS.KEEP SANITIZER WATER TEMPERATURE AT COOL/LUKEWARM TEMPS.
Location: Service counter
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER BUCKETS BELOW 50 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM AND CHANGE AT LEAST EVERY 2 HOURS.KEEP SANITIZER WATER TEMPERATURE AT COOL/LUKEWARM TEMPS.
Location: Kitchen
- 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: HATS, KEYS, PERSONAL FOOD IN WALK-IN-COOLER, ETC.
Location: Kitchen
- 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: HATS, KEYS, PERSONAL FOOD IN WALK-IN-COOLER, ETC.
Location: Walk-in cooler
- 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: EX. BULK RICE BIN.
Location: Kitchen
- 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.
Location: Kitchen
Equipment: Chest freezer
- 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: KEEP FOODS COVERED PROPERLY (EX. CONDIMENT AT FRONT SERVICE COUNTER (EX. PEPPERS) AND FROZEN FOOD ITEMS IN FREEZERS).
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- 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: KEEP FOODS COVERED PROPERLY (EX. CONDIMENT AT FRONT SERVICE COUNTER (EX. PEPPERS) AND FROZEN FOOD ITEMS IN FREEZERS).
Location: Service counter
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: DO NOT STORE STYROFOAM CUPS INSIDE OF KITCHEN ICE MACHINE.
Location: Kitchen
Equipment: Ice machine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER FANGUARDS.
Location: Walk-in cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR FAUCET HEAD/KNOB LEAKS AT KITCHEN 3-BAY SINK WHEN WATER IS RUNNING.ALSO REPAIR BROKEN HANDLE AT RIGHT-SIDE OF KITCHEN 3-BAY SINK.
Location: Kitchen
Equipment: 3-bay
- 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: ICE SCOOP LAYING IN KITCHEN ICE MACHINE; KEEP ICE SCOOP HANDLE UP.
Location: Kitchen
Equipment: Ice machine
|
02/11/2014 | Routine |
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: STORE RAW EGGS ON BOTTOM OR BELOW ALL READY-TO-EAT FOODS AT SERVICE COUNTER COCA-COLA COOLER.
Location: Service counter
Equipment: Reach in cooler
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO IN-PLACE SANITIZER BUCKET SET-UP DURING INSPECTION; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Cook line
- 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: EX. JACKET, HAT.
Location: Kitchen
- Drying mop(s) (corrected on site)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR SURFACES OF HOOD SYSTEM.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM VENTS.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR SURFACES OF HOOD SYSTEM.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM VENTS.
Location: Restroom
- 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: REPLACE DAMAGED CEILING TILES WHERE NEEDED AT FRONT SERVICE COUNTER.
Location: Service counter
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: RESURFACE/REPAIR WALL SURFACES SO THAT ALL WALL SURFACES ARE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Restroom
- 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.
Location: Kitchen
Equipment: Chest freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.
Location: Kitchen
Equipment: 3-bay
- 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: KEEP FOODS COVERED PROPERLY AT KITCHEN HOBART 3-DOOR FREEZER.
Location: Kitchen
Equipment: Reach in freezer (3door)
|
06/19/2013 | Routine |
- 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: LABEL CHEMICAL SPRAY BOTTLES.
Location: Kitchen
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE DRINK STORED ON KITCHEN SLICER--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
Equipment: Slicer
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Location: Service counter
Equipment: Hand sink
- Hand sink improper usage (corrected on site)
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: DO NOT USE HANDSINK FOR DUMPING; USE HANDSINKS FOR HANDWASHING ONLY.
Location: Service counter
Equipment: Hand sink
- 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: EMPLOYEE PERSONAL ITEMS (EX. TOOL, WATER, HAT) STORED ON DRY STORAGE KITCHEN SHELVING WITH FOODS--DISCONTINUE.CELL PHONE STORED ON KITCHEN SLICER--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen (back)
- 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: EMPLOYEE PERSONAL ITEMS (EX. TOOL, WATER, HAT) STORED ON DRY STORAGE KITCHEN SHELVING WITH FOODS--DISCONTINUE.CELL PHONE STORED ON KITCHEN SLICER--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF HOOD SYSTEM.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: DO NOT USE KITCHEN CHEST FREEZER AS A STORAGE.GET RID OF ANY UNNECESSARY EQUIPMENT, ITEMS, TOOLS, ETC. THAT YOU DO NOT WANT, NEED OR USE IN KITCHEN/ESTABLISHMENT.
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: MONITOR ROUTINE DETAILED CLEANING/SANITIZING OF RESTROOM CEILING VENTS.
Location: Restroom
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING WHERE NEEDED AT KITCHEN DRY STORAGE STOCK LOCATIONS.
Location: Kitchen
Equipment: Metal shelving
- Water pressure
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
Comments: LOW WATER PRESSURE AT RESTROOM HANDSINKS--REPAIR.
Location: Restroom
Equipment: Hand sink
|
02/15/2013 | 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: GROUND BEEF HOLDING ON STOVE AT 110 F AND 126 F AT STEAM TABLE.
Location: Service counter
Equipment: Stove
- 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: GROUND BEEF HOLDING ON STOVE AT 110 F AND 126 F AT STEAM TABLE.
Location: Service counter
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: BEANS AND GROUND BEEF RANGING FROM 52 F - 44 F COOKED ON 11/8/12 STORED IN WALK-IN-COOLER--FOOD WAS DISCARDED.PLEASE ENSURE PROPER COOLING AND COOLING PROCEDURES EDUCATION FOR ALL EMPLOYEES REGARDING PROPER COOLING.
Location: Service counter
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: BEANS AND GROUND BEEF RANGING FROM 52 F - 44 F COOKED ON 11/8/12 STORED IN WALK-IN-COOLER--FOOD WAS DISCARDED.PLEASE ENSURE PROPER COOLING AND COOLING PROCEDURES EDUCATION FOR ALL EMPLOYEES REGARDING PROPER COOLING.
Location: Walk-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: BEANS AND GROUND BEEF RANGING FROM 52 F - 44 F COOKED ON 11/8/12 STORED IN WALK-IN-COOLER--FOOD WAS DISCARDED.PLEASE ENSURE PROPER COOLING AND COOLING PROCEDURES EDUCATION FOR ALL EMPLOYEES REGARDING PROPER COOLING.
Location: Walk-in cooler
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Location: Kitchen
- Medicines storage and labeling (corrected)
Improper storage and labeling of employee medications.
Correction: Medicines for employee use shall be labeled and located to prevent contamination.
Location: Kitchen
- Medicines storage and labeling (corrected)
Improper storage and labeling of employee medications.
Correction: Medicines for employee use shall be labeled and located to prevent contamination.
Location: Service counter
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW EGGS AND RAW MEAT STORED ABOVE READY-TO-EAT FOODS AT WALK-IN-COOLER--DISCONTINUE THIS BEHAVIOR.STORE ALL RAW FOODS BELOW AND AWAY FROM READY-TO-EAT FOODS.
Location: Walk-in cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Kitchen
Equipment: Walk in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE INTERIOR AND EXTERIOR SURFACES OF FRONT SERVING COOK-LINE LOCATION COCA-COLA REFRIGERATION UNIT; INCLUDING FANGUARDS, DOOR TRACKS AND SHELVING.
Location: Service counter
Equipment: Reach in cooler
- 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.
Location: Kitchen
Equipment: Slicer
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: INSTALL HANDSINKS AT KITCHEN AND FRONT SERVING COUNTER COOK-LINE.
Location: Service counter
Equipment: Hand sink
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: INSTALL HANDSINKS AT KITCHEN AND FRONT SERVING COUNTER COOK-LINE.
Location: Cook line
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: INSTALL HANDSINKS AT KITCHEN AND FRONT SERVING COUNTER COOK-LINE.
Location: Kitchen
Equipment: Hand sink
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: KITCHEN IN-PLACE SANITIZER BUCKET ABOVE 100 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEAST EVERY 2 HOURS.PROVIDE IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS AT FRONT SERVING COUNTER COOK-LINE LOCATION AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: KITCHEN IN-PLACE SANITIZER BUCKET ABOVE 100 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEAST EVERY 2 HOURS.PROVIDE IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS AT FRONT SERVING COUNTER COOK-LINE LOCATION AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Service counter
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: PROVIDE PROPER FOOD-GRADE CAN INSERT FOR CHESSE WARMER AT FRONT SERVING COUNTER COOK-LINE LOCATION. DISCONTINUE USE OF USING ORIGINAL CHEESE SAUCE CAN AS CAN INSERTS. CHESSE MUST BE TRANSFERED INTO PROPER FOOD GRADE CONTAINERS ONCE OPENED.PROVIDE PROPER UTENSILS WITH HANDLES TO DISPENSE FOODS PROPERLY AT KITCHEN AND FRONT SERVING COUNTER LOCATION (EX. IN FOOD CONTAINERS IN REACH-IN-COOLERS ON FRONT SERVING COUNTER COOK-LINE).
Location: Service counter
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: PROVIDE PROPER FOOD-GRADE CAN INSERT FOR CHESSE WARMER AT FRONT SERVING COUNTER COOK-LINE LOCATION. DISCONTINUE USE OF USING ORIGINAL CHEESE SAUCE CAN AS CAN INSERTS. CHESSE MUST BE TRANSFERED INTO PROPER FOOD GRADE CONTAINERS ONCE OPENED.PROVIDE PROPER UTENSILS WITH HANDLES TO DISPENSE FOODS PROPERLY AT KITCHEN AND FRONT SERVING COUNTER LOCATION (EX. IN FOOD CONTAINERS IN REACH-IN-COOLERS ON FRONT SERVING COUNTER COOK-LINE).
Location: Kitchen
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: PROVIDE PROPER FOOD-GRADE CAN INSERT FOR CHESSE WARMER AT FRONT SERVING COUNTER COOK-LINE LOCATION. DISCONTINUE USE OF USING ORIGINAL CHEESE SAUCE CAN AS CAN INSERTS. CHESSE MUST BE TRANSFERED INTO PROPER FOOD GRADE CONTAINERS ONCE OPENED.PROVIDE PROPER UTENSILS WITH HANDLES TO DISPENSE FOODS PROPERLY AT KITCHEN AND FRONT SERVING COUNTER LOCATION (EX. IN FOOD CONTAINERS IN REACH-IN-COOLERS ON FRONT SERVING COUNTER COOK-LINE).
Location: Service counter
- 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: CONTINUE TO WORK ON AT KITCHEN DISH STORAGE SHELVING.CLEAN AND ORGANIZE ALL KITCHEN AND FRONT SERVING COUNTER SHELVING/STORAGE LOCATION ETC. AND REMOVE ANY EMPLOYEE PERSONAL ITEMS FROM ANY FOOD, SINGLE-SERVICE ITEMS AND/OR UTENSILS STORAGE. KEEP SEPERATED. (EX. RADIO, MEDICINES, ETC.).
Location: Kitchen
- 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: CONTINUE TO WORK ON AT KITCHEN DISH STORAGE SHELVING.CLEAN AND ORGANIZE ALL KITCHEN AND FRONT SERVING COUNTER SHELVING/STORAGE LOCATION ETC. AND REMOVE ANY EMPLOYEE PERSONAL ITEMS FROM ANY FOOD, SINGLE-SERVICE ITEMS AND/OR UTENSILS STORAGE. KEEP SEPERATED. (EX. RADIO, MEDICINES, ETC.).
Location: Service counter
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF HOOD SYSTEMS.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF HOOD SYSTEMS.
Location: Service counter
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF HOOD SYSTEMS.
Location: Cook line
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: FRONT ENTRANCE DOOR OPEN; KEEP DOORS CLOSED.
- 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 CLEANING AND SANITIZING OF ALL ESTABLISHMENT CEILING TILES/VENTS AT THE ABOVE LOCATIONS; ALSO BOTH KITCHEN AND FRONT SERVING COUNTER INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEMS AND FILTERS.
Location: Kitchen
- 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 CLEANING AND SANITIZING OF ALL ESTABLISHMENT CEILING TILES/VENTS AT THE ABOVE LOCATIONS; ALSO BOTH KITCHEN AND FRONT SERVING COUNTER INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEMS AND FILTERS.
Location: Service counter
- 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 CLEANING AND SANITIZING OF ALL ESTABLISHMENT CEILING TILES/VENTS AT THE ABOVE LOCATIONS; ALSO BOTH KITCHEN AND FRONT SERVING COUNTER INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEMS AND FILTERS.
Location: Dining room
- 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 CLEANING AND SANITIZING OF ALL ESTABLISHMENT CEILING TILES/VENTS AT THE ABOVE LOCATIONS; ALSO BOTH KITCHEN AND FRONT SERVING COUNTER INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEMS AND FILTERS.
Location: Restroom
- 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 CLEANING AND SANITIZING OF ALL ESTABLISHMENT CEILING TILES/VENTS AT THE ABOVE LOCATIONS; ALSO BOTH KITCHEN AND FRONT SERVING COUNTER INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEMS AND FILTERS.
Location: Cook line
- 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: REPLACE ANY DAMAGED CEILING TILES WHERE MISSING/DAMAGED AT THE ABOVE LOCATIONS.
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: REPLACE ANY DAMAGED CEILING TILES WHERE MISSING/DAMAGED AT THE ABOVE LOCATIONS.
Location: Service counter
- 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: REPLACE ANY DAMAGED CEILING TILES WHERE MISSING/DAMAGED AT THE ABOVE LOCATIONS.
Location: Dining room
- 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: REPLACE ANY DAMAGED CEILING TILES WHERE MISSING/DAMAGED AT THE ABOVE LOCATIONS.
Location: Restroom
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: RAW MEAT THAWING OUT AT ROOM TEMPERATURE IN KITCHEN--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT KITCHEN CHEST FREEZER AND AT FRONT SERVING COOK-LINE LOCATION REACH-IN-COOLER WHERE MISSING.
Location: Kitchen
Equipment: Chest freezer
- 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT KITCHEN CHEST FREEZER AND AT FRONT SERVING COOK-LINE LOCATION REACH-IN-COOLER WHERE MISSING.
Location: Service counter
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS: SOME SHELVING HAS ALREADY BEEN REPLACED IN KITCHEN.REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING WHERE NEEDED AT KITCHEN AND FRONT SERVING LINE LOCATION.CLEAN DISHES AND UTENSIL ETC MUST BE STORED ON CLEAN RUST-FREE SHELVING.
Location: Kitchen
Equipment: Metal shelving
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS: SOME SHELVING HAS ALREADY BEEN REPLACED IN KITCHEN.REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING WHERE NEEDED AT KITCHEN AND FRONT SERVING LINE LOCATION.CLEAN DISHES AND UTENSIL ETC MUST BE STORED ON CLEAN RUST-FREE SHELVING.
Location: Service counter
Equipment: Metal shelving
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: REMOVE OLD SEAL FROM 3-BAY SINK; CLEAN AREA AND PROVIDE FRESH NEW SEAL AT KITCHEN 3-BAY SINK.
Location: Kitchen
Equipment: 3-bay
- 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN.KEEP ALL FOODS COVERED PROPERLY AT KITCHEN CHEST FREEZER.
Location: Kitchen
- 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN.KEEP ALL FOODS COVERED PROPERLY AT KITCHEN CHEST FREEZER.
Location: Kitchen
Equipment: Chest freezer
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: SEVERAL STYROFOAM CUPS STORED AT INTERIOR OF KITCHEN ICE MACHINE ON TOP OF ICE--REMOVE AND DISCONTINUE THIS BEHAVIOR TO ELIMINATE POSSIBLE CROSS-CONTAMINATION OF CONSUMER DRINK ICE.
Location: Kitchen
Equipment: Ice machine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-KITCHEN AND FRONT SERVICE COUNTER COOK-LINE LOCATIONS AND ALL ESTABLISHMENT DRY STORAGE LOCATIONS.-SOILED KITCHEN AND FRONT SERVING COUNTER COOK-LINE LOCATION SHELVING.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-KITCHEN AND FRONT SERVICE COUNTER COOK-LINE LOCATIONS AND ALL ESTABLISHMENT DRY STORAGE LOCATIONS.-SOILED KITCHEN AND FRONT SERVING COUNTER COOK-LINE LOCATION SHELVING.
Location: Service counter
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-KITCHEN AND FRONT SERVICE COUNTER COOK-LINE LOCATIONS AND ALL ESTABLISHMENT DRY STORAGE LOCATIONS.-SOILED KITCHEN AND FRONT SERVING COUNTER COOK-LINE LOCATION SHELVING.
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-KITCHEN AND FRONT SERVICE COUNTER COOK-LINE LOCATIONS AND ALL ESTABLISHMENT DRY STORAGE LOCATIONS.-SOILED KITCHEN AND FRONT SERVING COUNTER COOK-LINE LOCATION SHELVING.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-KITCHEN AND FRONT SERVICE COUNTER COOK-LINE LOCATIONS AND ALL ESTABLISHMENT DRY STORAGE LOCATIONS.-SOILED KITCHEN AND FRONT SERVING COUNTER COOK-LINE LOCATION SHELVING.
Location: Service counter
Equipment: Metal shelving
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS WHERE MISSING AT KITCHEN CEILING.
Location: Kitchen
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR ALL KITCHEN HANDSINK FAUCET HEAD LEAKS WHEN WATER IS TURNED ON.
Location: Kitchen
Equipment: Hand sink
- 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 CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Kitchen
- 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 CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Service counter
- 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: PITCHER STORED INSIDE BIG SAUCE CONTAINER IN WALK-IN-COOLER--REMOVE.
Location: Kitchen
Equipment: Walk in cooler
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11/12/2012 | Recheck |
- 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: GROUND BEEF HOLDING ON STOVE AT 110 F AND 126 F AT STEAM TABLE.
Location: Service counter
Equipment: Stove
- 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: GROUND BEEF HOLDING ON STOVE AT 110 F AND 126 F AT STEAM TABLE.
Location: Service counter
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: BEANS AND GROUND BEEF RANGING FROM 52 F - 44 F COOKED ON 11/8/12 STORED IN WALK-IN-COOLER--FOOD WAS DISCARDED.PLEASE ENSURE PROPER COOLING AND COOLING PROCEDURES EDUCATION FOR ALL EMPLOYEES REGARDING PROPER COOLING.
Location: Service counter
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: BEANS AND GROUND BEEF RANGING FROM 52 F - 44 F COOKED ON 11/8/12 STORED IN WALK-IN-COOLER--FOOD WAS DISCARDED.PLEASE ENSURE PROPER COOLING AND COOLING PROCEDURES EDUCATION FOR ALL EMPLOYEES REGARDING PROPER COOLING.
Location: Walk-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: BEANS AND GROUND BEEF RANGING FROM 52 F - 44 F COOKED ON 11/8/12 STORED IN WALK-IN-COOLER--FOOD WAS DISCARDED.PLEASE ENSURE PROPER COOLING AND COOLING PROCEDURES EDUCATION FOR ALL EMPLOYEES REGARDING PROPER COOLING.
Location: Walk-in cooler
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Location: Kitchen
- Medicines storage and labeling (corrected)
Improper storage and labeling of employee medications.
Correction: Medicines for employee use shall be labeled and located to prevent contamination.
Location: Kitchen
- Medicines storage and labeling (corrected)
Improper storage and labeling of employee medications.
Correction: Medicines for employee use shall be labeled and located to prevent contamination.
Location: Service counter
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW EGGS AND RAW MEAT STORED ABOVE READY-TO-EAT FOODS AT WALK-IN-COOLER--DISCONTINUE THIS BEHAVIOR.STORE ALL RAW FOODS BELOW AND AWAY FROM READY-TO-EAT FOODS.
Location: Walk-in cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Kitchen
Equipment: Walk in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE INTERIOR AND EXTERIOR SURFACES OF FRONT SERVING COOK-LINE LOCATION COCA-COLA REFRIGERATION UNIT; INCLUDING FANGUARDS, DOOR TRACKS AND SHELVING.
Location: Service counter
Equipment: Reach in cooler
- 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.
Location: Kitchen
Equipment: Slicer
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: INSTALL HANDSINKS AT KITCHEN AND FRONT SERVING COUNTER COOK-LINE.
Location: Service counter
Equipment: Hand sink
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: INSTALL HANDSINKS AT KITCHEN AND FRONT SERVING COUNTER COOK-LINE.
Location: Cook line
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: INSTALL HANDSINKS AT KITCHEN AND FRONT SERVING COUNTER COOK-LINE.
Location: Kitchen
Equipment: Hand sink
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: KITCHEN IN-PLACE SANITIZER BUCKET ABOVE 100 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEAST EVERY 2 HOURS.PROVIDE IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS AT FRONT SERVING COUNTER COOK-LINE LOCATION AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: KITCHEN IN-PLACE SANITIZER BUCKET ABOVE 100 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEAST EVERY 2 HOURS.PROVIDE IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS AT FRONT SERVING COUNTER COOK-LINE LOCATION AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Service counter
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: PROVIDE PROPER FOOD-GRADE CAN INSERT FOR CHESSE WARMER AT FRONT SERVING COUNTER COOK-LINE LOCATION. DISCONTINUE USE OF USING ORIGINAL CHEESE SAUCE CAN AS CAN INSERTS. CHESSE MUST BE TRANSFERED INTO PROPER FOOD GRADE CONTAINERS ONCE OPENED.PROVIDE PROPER UTENSILS WITH HANDLES TO DISPENSE FOODS PROPERLY AT KITCHEN AND FRONT SERVING COUNTER LOCATION (EX. IN FOOD CONTAINERS IN REACH-IN-COOLERS ON FRONT SERVING COUNTER COOK-LINE).
Location: Service counter
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: PROVIDE PROPER FOOD-GRADE CAN INSERT FOR CHESSE WARMER AT FRONT SERVING COUNTER COOK-LINE LOCATION. DISCONTINUE USE OF USING ORIGINAL CHEESE SAUCE CAN AS CAN INSERTS. CHESSE MUST BE TRANSFERED INTO PROPER FOOD GRADE CONTAINERS ONCE OPENED.PROVIDE PROPER UTENSILS WITH HANDLES TO DISPENSE FOODS PROPERLY AT KITCHEN AND FRONT SERVING COUNTER LOCATION (EX. IN FOOD CONTAINERS IN REACH-IN-COOLERS ON FRONT SERVING COUNTER COOK-LINE).
Location: Kitchen
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: PROVIDE PROPER FOOD-GRADE CAN INSERT FOR CHESSE WARMER AT FRONT SERVING COUNTER COOK-LINE LOCATION. DISCONTINUE USE OF USING ORIGINAL CHEESE SAUCE CAN AS CAN INSERTS. CHESSE MUST BE TRANSFERED INTO PROPER FOOD GRADE CONTAINERS ONCE OPENED.PROVIDE PROPER UTENSILS WITH HANDLES TO DISPENSE FOODS PROPERLY AT KITCHEN AND FRONT SERVING COUNTER LOCATION (EX. IN FOOD CONTAINERS IN REACH-IN-COOLERS ON FRONT SERVING COUNTER COOK-LINE).
Location: Service counter
- 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: CONTINUE TO WORK ON AT KITCHEN DISH STORAGE SHELVING.CLEAN AND ORGANIZE ALL KITCHEN AND FRONT SERVING COUNTER SHELVING/STORAGE LOCATION ETC. AND REMOVE ANY EMPLOYEE PERSONAL ITEMS FROM ANY FOOD, SINGLE-SERVICE ITEMS AND/OR UTENSILS STORAGE. KEEP SEPERATED. (EX. RADIO, MEDICINES, ETC.).
Location: Kitchen
- 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: CONTINUE TO WORK ON AT KITCHEN DISH STORAGE SHELVING.CLEAN AND ORGANIZE ALL KITCHEN AND FRONT SERVING COUNTER SHELVING/STORAGE LOCATION ETC. AND REMOVE ANY EMPLOYEE PERSONAL ITEMS FROM ANY FOOD, SINGLE-SERVICE ITEMS AND/OR UTENSILS STORAGE. KEEP SEPERATED. (EX. RADIO, MEDICINES, ETC.).
Location: Service counter
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF HOOD SYSTEMS.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF HOOD SYSTEMS.
Location: Service counter
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF HOOD SYSTEMS.
Location: Cook line
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: FRONT ENTRANCE DOOR OPEN; KEEP DOORS CLOSED.
- 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 CLEANING AND SANITIZING OF ALL ESTABLISHMENT CEILING TILES/VENTS AT THE ABOVE LOCATIONS; ALSO BOTH KITCHEN AND FRONT SERVING COUNTER INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEMS AND FILTERS.
Location: Kitchen
- 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 CLEANING AND SANITIZING OF ALL ESTABLISHMENT CEILING TILES/VENTS AT THE ABOVE LOCATIONS; ALSO BOTH KITCHEN AND FRONT SERVING COUNTER INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEMS AND FILTERS.
Location: Service counter
- 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 CLEANING AND SANITIZING OF ALL ESTABLISHMENT CEILING TILES/VENTS AT THE ABOVE LOCATIONS; ALSO BOTH KITCHEN AND FRONT SERVING COUNTER INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEMS AND FILTERS.
Location: Dining room
- 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 CLEANING AND SANITIZING OF ALL ESTABLISHMENT CEILING TILES/VENTS AT THE ABOVE LOCATIONS; ALSO BOTH KITCHEN AND FRONT SERVING COUNTER INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEMS AND FILTERS.
Location: Restroom
- 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 CLEANING AND SANITIZING OF ALL ESTABLISHMENT CEILING TILES/VENTS AT THE ABOVE LOCATIONS; ALSO BOTH KITCHEN AND FRONT SERVING COUNTER INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEMS AND FILTERS.
Location: Cook line
- 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: REPLACE ANY DAMAGED CEILING TILES WHERE MISSING/DAMAGED AT THE ABOVE LOCATIONS.
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: REPLACE ANY DAMAGED CEILING TILES WHERE MISSING/DAMAGED AT THE ABOVE LOCATIONS.
Location: Service counter
- 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: REPLACE ANY DAMAGED CEILING TILES WHERE MISSING/DAMAGED AT THE ABOVE LOCATIONS.
Location: Dining room
- 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: REPLACE ANY DAMAGED CEILING TILES WHERE MISSING/DAMAGED AT THE ABOVE LOCATIONS.
Location: Restroom
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: RAW MEAT THAWING OUT AT ROOM TEMPERATURE IN KITCHEN--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT KITCHEN CHEST FREEZER AND AT FRONT SERVING COOK-LINE LOCATION REACH-IN-COOLER WHERE MISSING.
Location: Kitchen
Equipment: Chest freezer
- 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT KITCHEN CHEST FREEZER AND AT FRONT SERVING COOK-LINE LOCATION REACH-IN-COOLER WHERE MISSING.
Location: Service counter
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS: SOME SHELVING HAS ALREADY BEEN REPLACED IN KITCHEN.REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING WHERE NEEDED AT KITCHEN AND FRONT SERVING LINE LOCATION.CLEAN DISHES AND UTENSIL ETC MUST BE STORED ON CLEAN RUST-FREE SHELVING.
Location: Kitchen
Equipment: Metal shelving
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS: SOME SHELVING HAS ALREADY BEEN REPLACED IN KITCHEN.REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING WHERE NEEDED AT KITCHEN AND FRONT SERVING LINE LOCATION.CLEAN DISHES AND UTENSIL ETC MUST BE STORED ON CLEAN RUST-FREE SHELVING.
Location: Service counter
Equipment: Metal shelving
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: REMOVE OLD SEAL FROM 3-BAY SINK; CLEAN AREA AND PROVIDE FRESH NEW SEAL AT KITCHEN 3-BAY SINK.
Location: Kitchen
Equipment: 3-bay
- 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN.KEEP ALL FOODS COVERED PROPERLY AT KITCHEN CHEST FREEZER.
Location: Kitchen
- 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN.KEEP ALL FOODS COVERED PROPERLY AT KITCHEN CHEST FREEZER.
Location: Kitchen
Equipment: Chest freezer
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: SEVERAL STYROFOAM CUPS STORED AT INTERIOR OF KITCHEN ICE MACHINE ON TOP OF ICE--REMOVE AND DISCONTINUE THIS BEHAVIOR TO ELIMINATE POSSIBLE CROSS-CONTAMINATION OF CONSUMER DRINK ICE.
Location: Kitchen
Equipment: Ice machine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-KITCHEN AND FRONT SERVICE COUNTER COOK-LINE LOCATIONS AND ALL ESTABLISHMENT DRY STORAGE LOCATIONS.-SOILED KITCHEN AND FRONT SERVING COUNTER COOK-LINE LOCATION SHELVING.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-KITCHEN AND FRONT SERVICE COUNTER COOK-LINE LOCATIONS AND ALL ESTABLISHMENT DRY STORAGE LOCATIONS.-SOILED KITCHEN AND FRONT SERVING COUNTER COOK-LINE LOCATION SHELVING.
Location: Service counter
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-KITCHEN AND FRONT SERVICE COUNTER COOK-LINE LOCATIONS AND ALL ESTABLISHMENT DRY STORAGE LOCATIONS.-SOILED KITCHEN AND FRONT SERVING COUNTER COOK-LINE LOCATION SHELVING.
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-KITCHEN AND FRONT SERVICE COUNTER COOK-LINE LOCATIONS AND ALL ESTABLISHMENT DRY STORAGE LOCATIONS.-SOILED KITCHEN AND FRONT SERVING COUNTER COOK-LINE LOCATION SHELVING.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-KITCHEN AND FRONT SERVICE COUNTER COOK-LINE LOCATIONS AND ALL ESTABLISHMENT DRY STORAGE LOCATIONS.-SOILED KITCHEN AND FRONT SERVING COUNTER COOK-LINE LOCATION SHELVING.
Location: Service counter
Equipment: Metal shelving
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS WHERE MISSING AT KITCHEN CEILING.
Location: Kitchen
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR ALL KITCHEN HANDSINK FAUCET HEAD LEAKS WHEN WATER IS TURNED ON.
Location: Kitchen
Equipment: Hand sink
- 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 CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Kitchen
- 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 CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Service counter
- 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: PITCHER STORED INSIDE BIG SAUCE CONTAINER IN WALK-IN-COOLER--REMOVE.
Location: Kitchen
Equipment: Walk in cooler
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11/09/2012 | 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: GROUND BEEF HOLDING ON STOVE AT 110 F AND 126 F AT STEAM TABLE.
Location: Service counter
Equipment: Stove
- 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: GROUND BEEF HOLDING ON STOVE AT 110 F AND 126 F AT STEAM TABLE.
Location: Service counter
Equipment: Steam table
- 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: ***CORRECTIVE ACTION*** ICE BATH AND COLD-TOP UNIT TEMPERATURE GAUGE WAS ADJUSTED.TOMATOES AT 60 F AT FRONT SERVING COUNTER COOK-LINE COLD-TOP UNIT.
Location: Service counter
Equipment: Cold top
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Location: Kitchen
- Medicines storage and labeling (corrected)
Improper storage and labeling of employee medications.
Correction: Medicines for employee use shall be labeled and located to prevent contamination.
Location: Kitchen
- Medicines storage and labeling (corrected)
Improper storage and labeling of employee medications.
Correction: Medicines for employee use shall be labeled and located to prevent contamination.
Location: Service counter
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW EGGS AND RAW MEAT STORED ABOVE READY-TO-EAT FOODS AT WALK-IN-COOLER--DISCONTINUE THIS BEHAVIOR.STORE ALL RAW FOODS BELOW AND AWAY FROM READY-TO-EAT FOODS.
Location: Walk-in cooler
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Kitchen
Equipment: Walk in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE INTERIOR AND EXTERIOR SURFACES OF FRONT SERVING COOK-LINE LOCATION COCA-COLA REFRIGERATION UNIT; INCLUDING FANGUARDS, DOOR TRACKS AND SHELVING.
Location: Service counter
Equipment: Reach in cooler
- 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.
Location: Kitchen
Equipment: Slicer
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: INSTALL HANDSINKS AT KITCHEN AND FRONT SERVING COUNTER COOK-LINE.
Location: Service counter
Equipment: Hand sink
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: INSTALL HANDSINKS AT KITCHEN AND FRONT SERVING COUNTER COOK-LINE.
Location: Cook line
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: INSTALL HANDSINKS AT KITCHEN AND FRONT SERVING COUNTER COOK-LINE.
Location: Kitchen
Equipment: Hand sink
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: KITCHEN IN-PLACE SANITIZER BUCKET ABOVE 100 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEAST EVERY 2 HOURS.PROVIDE IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS AT FRONT SERVING COUNTER COOK-LINE LOCATION AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: KITCHEN IN-PLACE SANITIZER BUCKET ABOVE 100 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEAST EVERY 2 HOURS.PROVIDE IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS AT FRONT SERVING COUNTER COOK-LINE LOCATION AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Service counter
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: PROVIDE PROPER FOOD-GRADE CAN INSERT FOR CHESSE WARMER AT FRONT SERVING COUNTER COOK-LINE LOCATION. DISCONTINUE USE OF USING ORIGINAL CHEESE SAUCE CAN AS CAN INSERTS. CHESSE MUST BE TRANSFERED INTO PROPER FOOD GRADE CONTAINERS ONCE OPENED.PROVIDE PROPER UTENSILS WITH HANDLES TO DISPENSE FOODS PROPERLY AT KITCHEN AND FRONT SERVING COUNTER LOCATION (EX. IN FOOD CONTAINERS IN REACH-IN-COOLERS ON FRONT SERVING COUNTER COOK-LINE).
Location: Service counter
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: PROVIDE PROPER FOOD-GRADE CAN INSERT FOR CHESSE WARMER AT FRONT SERVING COUNTER COOK-LINE LOCATION. DISCONTINUE USE OF USING ORIGINAL CHEESE SAUCE CAN AS CAN INSERTS. CHESSE MUST BE TRANSFERED INTO PROPER FOOD GRADE CONTAINERS ONCE OPENED.PROVIDE PROPER UTENSILS WITH HANDLES TO DISPENSE FOODS PROPERLY AT KITCHEN AND FRONT SERVING COUNTER LOCATION (EX. IN FOOD CONTAINERS IN REACH-IN-COOLERS ON FRONT SERVING COUNTER COOK-LINE).
Location: Kitchen
- Unapproved food contact materials (corrected on site)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: PROVIDE PROPER FOOD-GRADE CAN INSERT FOR CHESSE WARMER AT FRONT SERVING COUNTER COOK-LINE LOCATION. DISCONTINUE USE OF USING ORIGINAL CHEESE SAUCE CAN AS CAN INSERTS. CHESSE MUST BE TRANSFERED INTO PROPER FOOD GRADE CONTAINERS ONCE OPENED.PROVIDE PROPER UTENSILS WITH HANDLES TO DISPENSE FOODS PROPERLY AT KITCHEN AND FRONT SERVING COUNTER LOCATION (EX. IN FOOD CONTAINERS IN REACH-IN-COOLERS ON FRONT SERVING COUNTER COOK-LINE).
Location: Service counter
- 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: CONTINUE TO WORK ON AT KITCHEN DISH STORAGE SHELVING.CLEAN AND ORGANIZE ALL KITCHEN AND FRONT SERVING COUNTER SHELVING/STORAGE LOCATION ETC. AND REMOVE ANY EMPLOYEE PERSONAL ITEMS FROM ANY FOOD, SINGLE-SERVICE ITEMS AND/OR UTENSILS STORAGE. KEEP SEPERATED. (EX. RADIO, MEDICINES, ETC.).
Location: Kitchen
- 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: CONTINUE TO WORK ON AT KITCHEN DISH STORAGE SHELVING.CLEAN AND ORGANIZE ALL KITCHEN AND FRONT SERVING COUNTER SHELVING/STORAGE LOCATION ETC. AND REMOVE ANY EMPLOYEE PERSONAL ITEMS FROM ANY FOOD, SINGLE-SERVICE ITEMS AND/OR UTENSILS STORAGE. KEEP SEPERATED. (EX. RADIO, MEDICINES, ETC.).
Location: Service counter
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF HOOD SYSTEMS.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF HOOD SYSTEMS.
Location: Service counter
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF HOOD SYSTEMS.
Location: Cook line
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: FRONT ENTRANCE DOOR OPEN; KEEP DOORS CLOSED.
- 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 CLEANING AND SANITIZING OF ALL ESTABLISHMENT CEILING TILES/VENTS AT THE ABOVE LOCATIONS; ALSO BOTH KITCHEN AND FRONT SERVING COUNTER INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEMS AND FILTERS.
Location: Kitchen
- 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 CLEANING AND SANITIZING OF ALL ESTABLISHMENT CEILING TILES/VENTS AT THE ABOVE LOCATIONS; ALSO BOTH KITCHEN AND FRONT SERVING COUNTER INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEMS AND FILTERS.
Location: Service counter
- 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 CLEANING AND SANITIZING OF ALL ESTABLISHMENT CEILING TILES/VENTS AT THE ABOVE LOCATIONS; ALSO BOTH KITCHEN AND FRONT SERVING COUNTER INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEMS AND FILTERS.
Location: Dining room
- 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 CLEANING AND SANITIZING OF ALL ESTABLISHMENT CEILING TILES/VENTS AT THE ABOVE LOCATIONS; ALSO BOTH KITCHEN AND FRONT SERVING COUNTER INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEMS AND FILTERS.
Location: Restroom
- 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 CLEANING AND SANITIZING OF ALL ESTABLISHMENT CEILING TILES/VENTS AT THE ABOVE LOCATIONS; ALSO BOTH KITCHEN AND FRONT SERVING COUNTER INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEMS AND FILTERS.
Location: Cook line
- 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: REPLACE ANY DAMAGED CEILING TILES WHERE MISSING/DAMAGED AT THE ABOVE LOCATIONS.
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: REPLACE ANY DAMAGED CEILING TILES WHERE MISSING/DAMAGED AT THE ABOVE LOCATIONS.
Location: Service counter
- 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: REPLACE ANY DAMAGED CEILING TILES WHERE MISSING/DAMAGED AT THE ABOVE LOCATIONS.
Location: Dining room
- 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: REPLACE ANY DAMAGED CEILING TILES WHERE MISSING/DAMAGED AT THE ABOVE LOCATIONS.
Location: Restroom
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: RAW MEAT THAWING OUT AT ROOM TEMPERATURE IN KITCHEN--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT KITCHEN CHEST FREEZER AND AT FRONT SERVING COOK-LINE LOCATION REACH-IN-COOLER WHERE MISSING.
Location: Kitchen
Equipment: Chest freezer
- 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT KITCHEN CHEST FREEZER AND AT FRONT SERVING COOK-LINE LOCATION REACH-IN-COOLER WHERE MISSING.
Location: Service counter
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS: SOME SHELVING HAS ALREADY BEEN REPLACED IN KITCHEN.REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING WHERE NEEDED AT KITCHEN AND FRONT SERVING LINE LOCATION.CLEAN DISHES AND UTENSIL ETC MUST BE STORED ON CLEAN RUST-FREE SHELVING.
Location: Kitchen
Equipment: Metal shelving
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS: SOME SHELVING HAS ALREADY BEEN REPLACED IN KITCHEN.REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING WHERE NEEDED AT KITCHEN AND FRONT SERVING LINE LOCATION.CLEAN DISHES AND UTENSIL ETC MUST BE STORED ON CLEAN RUST-FREE SHELVING.
Location: Service counter
Equipment: Metal shelving
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: REMOVE OLD SEAL FROM 3-BAY SINK; CLEAN AREA AND PROVIDE FRESH NEW SEAL AT KITCHEN 3-BAY SINK.
Location: Kitchen
Equipment: 3-bay
- 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN.KEEP ALL FOODS COVERED PROPERLY AT KITCHEN CHEST FREEZER.
Location: Kitchen
- 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN.KEEP ALL FOODS COVERED PROPERLY AT KITCHEN CHEST FREEZER.
Location: Kitchen
Equipment: Chest freezer
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: SEVERAL STYROFOAM CUPS STORED AT INTERIOR OF KITCHEN ICE MACHINE ON TOP OF ICE--REMOVE AND DISCONTINUE THIS BEHAVIOR TO ELIMINATE POSSIBLE CROSS-CONTAMINATION OF CONSUMER DRINK ICE.
Location: Kitchen
Equipment: Ice machine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-KITCHEN AND FRONT SERVICE COUNTER COOK-LINE LOCATIONS AND ALL ESTABLISHMENT DRY STORAGE LOCATIONS.-SOILED KITCHEN AND FRONT SERVING COUNTER COOK-LINE LOCATION SHELVING.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-KITCHEN AND FRONT SERVICE COUNTER COOK-LINE LOCATIONS AND ALL ESTABLISHMENT DRY STORAGE LOCATIONS.-SOILED KITCHEN AND FRONT SERVING COUNTER COOK-LINE LOCATION SHELVING.
Location: Service counter
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-KITCHEN AND FRONT SERVICE COUNTER COOK-LINE LOCATIONS AND ALL ESTABLISHMENT DRY STORAGE LOCATIONS.-SOILED KITCHEN AND FRONT SERVING COUNTER COOK-LINE LOCATION SHELVING.
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-KITCHEN AND FRONT SERVICE COUNTER COOK-LINE LOCATIONS AND ALL ESTABLISHMENT DRY STORAGE LOCATIONS.-SOILED KITCHEN AND FRONT SERVING COUNTER COOK-LINE LOCATION SHELVING.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-KITCHEN AND FRONT SERVICE COUNTER COOK-LINE LOCATIONS AND ALL ESTABLISHMENT DRY STORAGE LOCATIONS.-SOILED KITCHEN AND FRONT SERVING COUNTER COOK-LINE LOCATION SHELVING.
Location: Service counter
Equipment: Metal shelving
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS WHERE MISSING AT KITCHEN CEILING.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR ALL KITCHEN HANDSINK FAUCET HEAD LEAKS WHEN WATER IS TURNED ON.
Location: Kitchen
Equipment: Hand sink
- 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 CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Kitchen
- 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 CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Service counter
- 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: PITCHER STORED INSIDE BIG SAUCE CONTAINER IN WALK-IN-COOLER--REMOVE.
Location: Kitchen
Equipment: Walk in cooler
|
11/02/2012 | 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: GROUND BEEF HOLDING ON STOVE AT 110 F AND 126 F AT STEAM TABLE.
Location: Service counter
Equipment: Stove
- 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: GROUND BEEF HOLDING ON STOVE AT 110 F AND 126 F AT STEAM TABLE.
Location: Service counter
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: TOMATOES AT 60 F AT FRONT SERVING COUNTER COOK-LINE COLD-TOP UNIT.
Location: Service counter
Equipment: Cold top
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Location: Kitchen
- Medicines storage and labeling
Improper storage and labeling of employee medications.
Correction: Medicines for employee use shall be labeled and located to prevent contamination.
Location: Kitchen
- Medicines storage and labeling
Improper storage and labeling of employee medications.
Correction: Medicines for employee use shall be labeled and located to prevent contamination.
Location: Service counter
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW EGGS AND RAW MEAT STORED ABOVE READY-TO-EAT FOODS AT WALK-IN-COOLER--DISCONTINUE THIS BEHAVIOR.STORE ALL RAW FOODS BELOW AND AWAY FROM READY-TO-EAT FOODS.
Location: Walk-in cooler
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Kitchen
Equipment: Walk in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE INTERIOR AND EXTERIOR SURFACES OF FRONT SERVING COOK-LINE LOCATION COCA-COLA REFRIGERATION UNIT; INCLUDING FANGUARDS, DOOR TRACKS AND SHELVING.
Location: Service counter
Equipment: Reach in cooler
- 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.
Location: Kitchen
Equipment: Slicer
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: INSTALL HANDSINKS AT KITCHEN AND FRONT SERVING COUNTER COOK-LINE.
Location: Service counter
Equipment: Hand sink
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: INSTALL HANDSINKS AT KITCHEN AND FRONT SERVING COUNTER COOK-LINE.
Location: Cook line
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: INSTALL HANDSINKS AT KITCHEN AND FRONT SERVING COUNTER COOK-LINE.
Location: Kitchen
Equipment: Hand sink
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: KITCHEN IN-PLACE SANITIZER BUCKET ABOVE 100 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEAST EVERY 2 HOURS.PROVIDE IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS AT FRONT SERVING COUNTER COOK-LINE LOCATION AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: KITCHEN IN-PLACE SANITIZER BUCKET ABOVE 100 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEAST EVERY 2 HOURS.PROVIDE IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS AT FRONT SERVING COUNTER COOK-LINE LOCATION AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Service counter
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: PROVIDE PROPER FOOD-GRADE CAN INSERT FOR CHESSE WARMER AT FRONT SERVING COUNTER COOK-LINE LOCATION. DISCONTINUE USE OF USING ORIGINAL CHEESE SAUCE CAN AS CAN INSERTS. CHESSE MUST BE TRANSFERED INTO PROPER FOOD GRADE CONTAINERS ONCE OPENED.PROVIDE PROPER UTENSILS WITH HANDLES TO DISPENSE FOODS PROPERLY AT KITCHEN AND FRONT SERVING COUNTER LOCATION (EX. IN FOOD CONTAINERS IN REACH-IN-COOLERS ON FRONT SERVING COUNTER COOK-LINE).
Location: Service counter
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: PROVIDE PROPER FOOD-GRADE CAN INSERT FOR CHESSE WARMER AT FRONT SERVING COUNTER COOK-LINE LOCATION. DISCONTINUE USE OF USING ORIGINAL CHEESE SAUCE CAN AS CAN INSERTS. CHESSE MUST BE TRANSFERED INTO PROPER FOOD GRADE CONTAINERS ONCE OPENED.PROVIDE PROPER UTENSILS WITH HANDLES TO DISPENSE FOODS PROPERLY AT KITCHEN AND FRONT SERVING COUNTER LOCATION (EX. IN FOOD CONTAINERS IN REACH-IN-COOLERS ON FRONT SERVING COUNTER COOK-LINE).
Location: Kitchen
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: PROVIDE PROPER FOOD-GRADE CAN INSERT FOR CHESSE WARMER AT FRONT SERVING COUNTER COOK-LINE LOCATION. DISCONTINUE USE OF USING ORIGINAL CHEESE SAUCE CAN AS CAN INSERTS. CHESSE MUST BE TRANSFERED INTO PROPER FOOD GRADE CONTAINERS ONCE OPENED.PROVIDE PROPER UTENSILS WITH HANDLES TO DISPENSE FOODS PROPERLY AT KITCHEN AND FRONT SERVING COUNTER LOCATION (EX. IN FOOD CONTAINERS IN REACH-IN-COOLERS ON FRONT SERVING COUNTER COOK-LINE).
Location: Service counter
- 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: CLEAN AND ORGANIZE ALL KITCHEN AND FRONT SERVING COUNTER SHELVING/STORAGE LOCATION ETC. AND REMOVE ANY EMPLOYEE PERSONAL ITEMS FROM ANY FOOD, SINGLE-SERVICE ITEMS AND/OR UTENSILS STORAGE. KEEP SEPERATED. (EX. RADIO, MEDICINES, ETC.).
Location: Kitchen
- 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: CLEAN AND ORGANIZE ALL KITCHEN AND FRONT SERVING COUNTER SHELVING/STORAGE LOCATION ETC. AND REMOVE ANY EMPLOYEE PERSONAL ITEMS FROM ANY FOOD, SINGLE-SERVICE ITEMS AND/OR UTENSILS STORAGE. KEEP SEPERATED. (EX. RADIO, MEDICINES, ETC.).
Location: Service counter
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF HOOD SYSTEMS.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF HOOD SYSTEMS.
Location: Service counter
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF HOOD SYSTEMS.
Location: Cook line
- Open doors and windows (corrected on site)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: FRONT ENTRANCE DOOR OPEN; KEEP DOORS CLOSED.
- 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 CLEANING AND SANITIZING OF ALL ESTABLISHMENT CEILING TILES/VENTS AT THE ABOVE LOCATIONS; ALSO BOTH KITCHEN AND FRONT SERVING COUNTER INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEMS AND FILTERS.
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: IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL ESTABLISHMENT CEILING TILES/VENTS AT THE ABOVE LOCATIONS; ALSO BOTH KITCHEN AND FRONT SERVING COUNTER INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEMS AND FILTERS.
Location: Service counter
- 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 CLEANING AND SANITIZING OF ALL ESTABLISHMENT CEILING TILES/VENTS AT THE ABOVE LOCATIONS; ALSO BOTH KITCHEN AND FRONT SERVING COUNTER INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEMS AND FILTERS.
Location: Dining room
- 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 CLEANING AND SANITIZING OF ALL ESTABLISHMENT CEILING TILES/VENTS AT THE ABOVE LOCATIONS; ALSO BOTH KITCHEN AND FRONT SERVING COUNTER INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEMS AND FILTERS.
Location: Restroom
- 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 CLEANING AND SANITIZING OF ALL ESTABLISHMENT CEILING TILES/VENTS AT THE ABOVE LOCATIONS; ALSO BOTH KITCHEN AND FRONT SERVING COUNTER INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEMS AND FILTERS.
Location: Cook line
- 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: REPLACE ANY DAMAGED CEILING TILES WHERE MISSING/DAMAGED AT THE ABOVE LOCATIONS.
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: REPLACE ANY DAMAGED CEILING TILES WHERE MISSING/DAMAGED AT THE ABOVE LOCATIONS.
Location: Service counter
- 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: REPLACE ANY DAMAGED CEILING TILES WHERE MISSING/DAMAGED AT THE ABOVE LOCATIONS.
Location: Dining room
- 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: REPLACE ANY DAMAGED CEILING TILES WHERE MISSING/DAMAGED AT THE ABOVE LOCATIONS.
Location: Restroom
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: RAW MEAT THAWING OUT AT ROOM TEMPERATURE IN KITCHEN--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT KITCHEN CHEST FREEZER AND AT FRONT SERVING COOK-LINE LOCATION REACH-IN-COOLER WHERE MISSING.
Location: Kitchen
Equipment: Chest freezer
- 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT KITCHEN CHEST FREEZER AND AT FRONT SERVING COOK-LINE LOCATION REACH-IN-COOLER WHERE MISSING.
Location: Service counter
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING WHERE NEEDED AT KITCHEN AND FRONT SERVING LINE LOCATION.CLEAN DISHES AND UTENSIL ETC MUST BE STORED ON CLEAN RUST-FREE SHELVING.
Location: Kitchen
Equipment: Metal shelving
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING WHERE NEEDED AT KITCHEN AND FRONT SERVING LINE LOCATION.CLEAN DISHES AND UTENSIL ETC MUST BE STORED ON CLEAN RUST-FREE SHELVING.
Location: Service counter
Equipment: Metal shelving
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: REMOVE OLD SEAL FROM 3-BAY SINK; CLEAN AREA AND PROVIDE FRESH NEW SEAL AT KITCHEN 3-BAY SINK.
Location: Kitchen
Equipment: 3-bay
- 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN.KEEP ALL FOODS COVERED PROPERLY AT KITCHEN CHEST FREEZER.
Location: Kitchen
- 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN.KEEP ALL FOODS COVERED PROPERLY AT KITCHEN CHEST FREEZER.
Location: Kitchen
Equipment: Chest freezer
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: SEVERAL STYROFOAM CUPS STORED AT INTERIOR OF KITCHEN ICE MACHINE ON TOP OF ICE--REMOVE AND DISCONTINUE THIS BEHAVIOR TO ELIMINATE POSSIBLE CROSS-CONTAMINATION OF CONSUMER DRINK ICE.
Location: Kitchen
Equipment: Ice machine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-KITCHEN AND FRONT SERVICE COUNTER COOK-LINE LOCATIONS AND ALL ESTABLISHMENT DRY STORAGE LOCATIONS.-SOILED KITCHEN AND FRONT SERVING COUNTER COOK-LINE LOCATION SHELVING.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-KITCHEN AND FRONT SERVICE COUNTER COOK-LINE LOCATIONS AND ALL ESTABLISHMENT DRY STORAGE LOCATIONS.-SOILED KITCHEN AND FRONT SERVING COUNTER COOK-LINE LOCATION SHELVING.
Location: Service counter
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-KITCHEN AND FRONT SERVICE COUNTER COOK-LINE LOCATIONS AND ALL ESTABLISHMENT DRY STORAGE LOCATIONS.-SOILED KITCHEN AND FRONT SERVING COUNTER COOK-LINE LOCATION SHELVING.
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-KITCHEN AND FRONT SERVICE COUNTER COOK-LINE LOCATIONS AND ALL ESTABLISHMENT DRY STORAGE LOCATIONS.-SOILED KITCHEN AND FRONT SERVING COUNTER COOK-LINE LOCATION SHELVING.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-KITCHEN AND FRONT SERVICE COUNTER COOK-LINE LOCATIONS AND ALL ESTABLISHMENT DRY STORAGE LOCATIONS.-SOILED KITCHEN AND FRONT SERVING COUNTER COOK-LINE LOCATION SHELVING.
Location: Service counter
Equipment: Metal shelving
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS WHERE MISSING AT KITCHEN CEILING.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR ALL KITCHEN HANDSINK FAUCET HEAD LEAKS WHEN WATER IS TURNED ON.
Location: Kitchen
Equipment: Hand sink
- 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 CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Kitchen
- 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 CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Service counter
- 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: PITCHER STORED INSIDE BIG SAUCE CONTAINER IN WALK-IN-COOLER--REMOVE.
Location: Kitchen
Equipment: Walk in cooler
|
10/25/2012 | Routine |
| No violation noted during this evaluation. | 10/25/2012 | Non-Illness Complaint |
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth on counter. Please store in approved strength sanitizer solution.
Location: Kitchen
|
06/21/2012 | Routine |
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloths on counter. Please store in approved strength sanitizer solution.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Remove wood blocks below flat top. Provide smooth, non absorbent, easily cleanable supports.
Location: Kitchen (front)
|
02/21/2012 | Routine |
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