- 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.
Comments: Steak not date marked in reach in refrigeration unit. 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 (back)
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Replace light bulb under hood.
Location: Kitchen
- Walls finished or sealed (corrected)
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: Wall near mop sink not properly finished.Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Location: Kitchen (back)
- Wood (corrected)
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: Remove wood from under 2 bay sink in back of kitchen.
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Reach in cooler soiled with blood. Clean and sanitize door to reach in cooler.
Location: Kitchen (back)
|
07/11/2014 | Recheck |
- 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.
Comments: Steak not date marked in reach in refrigeration unit. 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 (back)
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Replace light bulb under hood.
Location: Kitchen
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: Wall near mop sink not properly finished.Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Location: Kitchen (back)
- Wood
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: Remove wood from under 2 bay sink in back of kitchen.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Reach in cooler soiled with blood. Clean and sanitize door to reach in cooler.
Location: Kitchen (back)
|
07/03/2014 | 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: RAW CHICKEN STORED ABOVE RAW BEEF AND RAW GOAT IN REFRIGERATOR/FREEZER COMBO. STORE POTENTIALLY HAZARDOUS FOODS ACCORDING TO HAZARD.
Location: Kitchen (back)
Equipment: Cooler/freezer combo
- 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.
Comments: BEEF, POULTRY AND GOAT MEAT NOT LABELED WITH CONTENTS OR DATEMARKED FOR DISCARD. LABEL AND DATEMARK ALL POTENTIALLY HAZARDOUS FOOD ITEMS AND DISCARD WITHIN 7 DAYS.
Location: Kitchen (back)
Equipment: Cooler/freezer combo
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: PROVIDE PROBE THERMOMETER FOR MONITORING TEMPERATURES OF HOT AND COLD FOOD ITEMS.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE INTERIORS AND EXTERIORS OF COOLER UNITS IN BACK KITCHEN AND DINING ROOM. MAINTAIN IN CLEAN, SANITARY CONDITION.
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE INTERIORS AND EXTERIORS OF COOLER UNITS IN BACK KITCHEN AND DINING ROOM. MAINTAIN IN CLEAN, SANITARY CONDITION.
Location: Dining room
Equipment: Reach in cooler
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: FAUCET AT HAND SINK IN WOMEN'S RESTROOM IS LEAKING. REPAIR OR REPLACE AND MAINTAIN.
Location: Womens restroom
Equipment: Hand sink
|
03/05/2014 | Recheck |
- 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 CHICKEN STORED ABOVE RAW BEEF AND RAW GOAT IN REFRIGERATOR/FREEZER COMBO. STORE POTENTIALLY HAZARDOUS FOODS ACCORDING TO HAZARD.
Location: Kitchen (back)
Equipment: Cooler/freezer combo
- 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.
Comments: BEEF, POULTRY AND GOAT MEAT NOT LABELED WITH CONTENTS OR DATEMARKED FOR DISCARD. LABEL AND DATEMARK ALL POTENTIALLY HAZARDOUS FOOD ITEMS AND DISCARD WITHIN 7 DAYS.
Location: Kitchen (back)
Equipment: Cooler/freezer combo
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: PROVIDE PROBE THERMOMETER FOR MONITORING TEMPERATURES OF HOT AND COLD FOOD ITEMS.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE INTERIORS AND EXTERIORS OF COOLER UNITS IN BACK KITCHEN AND DINING ROOM. MAINTAIN IN CLEAN, SANITARY CONDITION.
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE INTERIORS AND EXTERIORS OF COOLER UNITS IN BACK KITCHEN AND DINING ROOM. MAINTAIN IN CLEAN, SANITARY CONDITION.
Location: Dining room
Equipment: Reach 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: FAUCET AT HAND SINK IN WOMEN'S RESTROOM IS LEAKING. REPAIR OR REPLACE AND MAINTAIN.
Location: Womens restroom
Equipment: Hand sink
|
02/26/2014 | Routine |
- 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 GOAT MEAT STORED ABOVE OPEN CONTAINER OF SAUCE. NO LID OR WRAP PROVIDED FOR SAUCE. STORE FOOD ITEMS ACCORDING TO HAZARD.
Location: Back room
Equipment: Cooler/freezer combo
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: FRESH CILANTRO STORED IN SOILED CONTAINER AT COOK LINE. PROVIDE SANITIZED CONTAINER EACH TIME CILANTRO IS REFILLED. DO NOT CONTINUE TO USE THE SAME CONTAINER WITHOUT WASHING AND SANITIZING.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE EXTERIORS OF COOLERS AND FREEZERS IN BACK ROOM. ALL UNITS ARE HEAVILY SOILED.
Location: Back room
Equipment: Cooler/freezer combo
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE EXTERIORS OF COOLERS AND FREEZERS IN BACK ROOM. ALL UNITS ARE HEAVILY SOILED.
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE EXTERIORS OF COOLERS AND FREEZERS IN BACK ROOM. ALL UNITS ARE HEAVILY SOILED.
Equipment: Chest freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE EXTERIORS OF COOLERS AND FREEZERS IN BACK ROOM. ALL UNITS ARE HEAVILY SOILED.
Equipment: reach in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE EXTERIORS OF COOLERS AND FREEZERS IN BACK ROOM. ALL UNITS ARE HEAVILY SOILED.
Equipment: reach in freezer
|
11/06/2013 | Recheck |
- 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 GOAT MEAT STORED ABOVE OPEN CONTAINER OF SAUCE. NO LID OR WRAP PROVIDED FOR SAUCE. STORE FOOD ITEMS ACCORDING TO HAZARD.
Location: Back room
Equipment: Cooler/freezer combo
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: FRESH CILANTRO STORED IN SOILED CONTAINER AT COOK LINE. PROVIDE SANITIZED CONTAINER EACH TIME CILANTRO IS REFILLED. DO NOT CONTINUE TO USE THE SAME CONTAINER WITHOUT WASHING AND SANITIZING.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE EXTERIORS OF COOLERS AND FREEZERS IN BACK ROOM. ALL UNITS ARE HEAVILY SOILED.
Location: Back room
Equipment: Cooler/freezer combo
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE EXTERIORS OF COOLERS AND FREEZERS IN BACK ROOM. ALL UNITS ARE HEAVILY SOILED.
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE EXTERIORS OF COOLERS AND FREEZERS IN BACK ROOM. ALL UNITS ARE HEAVILY SOILED.
Equipment: Chest freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE EXTERIORS OF COOLERS AND FREEZERS IN BACK ROOM. ALL UNITS ARE HEAVILY SOILED.
Equipment: reach in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE EXTERIORS OF COOLERS AND FREEZERS IN BACK ROOM. ALL UNITS ARE HEAVILY SOILED.
Equipment: reach in freezer
|
10/29/2013 | Routine |
- 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: DISCONTINUE USING CHEST FREEZER LID AS A CUTTING BOARD AND PREP TABLE. EQUIPMENT MUST BE RIGID PLASTIC OR METAL AND MEANT FOR FOOD USE.
Location: Kitchen (back)
Equipment: Chest freezer
- 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: CORRECTED ON SIGHT. RAW EGGS STORED ABOVE RAW VEGETABLES IN REACH-IN COOLER WITH SLIDING DOORS. STORE FOOD ITEMS ACCORDING TO POTENTIAL HAZARD.
Location: Dining room
Equipment: Reach in cooler (2 door)
- No warewashing equipment (corrected)
No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
Comments: PROVIDE DRAIN STOPPERS FOR ALL 3 SINKS AT 3-BAY.
Location: Kitchen (back)
Equipment: 3-bay
- 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: CONTACT SERVICE PROVIDER AND HAVE EXHAUST HOOD AND FILTERS CLEANED.
Location: Kitchen (front)
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CLEAN AND SANITIZE WALL BEHIND AND UNDERNEATH 3-BAY SINKS.
Location: Kitchen (back)
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PLUMBING BENEATH 3-BAY SINK IS LEAKING. REPAIR OR REPLACE.
Location: Kitchen (back)
Equipment: 3-bay
- Toilet paper (corrected)
No toilet paper provided .
Correction: Provide toilet paper.
Location: Womens restroom
|
07/29/2013 | Recheck |
- 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: DISCONTINUE USING CHEST FREEZER LID AS A CUTTING BOARD AND PREP TABLE. EQUIPMENT MUST BE RIGID PLASTIC OR METAL AND MEANT FOR FOOD USE.
Location: Kitchen (back)
Equipment: Chest freezer
- 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: CORRECTED ON SIGHT. RAW EGGS STORED ABOVE RAW VEGETABLES IN REACH-IN COOLER WITH SLIDING DOORS. STORE FOOD ITEMS ACCORDING TO POTENTIAL HAZARD.
Location: Dining room
Equipment: Reach in cooler (2 door)
- No warewashing equipment
No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
Comments: PROVIDE DRAIN STOPPERS FOR ALL 3 SINKS AT 3-BAY.
Location: Kitchen (back)
Equipment: 3-bay
- 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: CONTACT SERVICE PROVIDER AND HAVE EXHAUST HOOD AND FILTERS CLEANED.
Location: Kitchen (front)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CLEAN AND SANITIZE WALL BEHIND AND UNDERNEATH 3-BAY SINKS.
Location: Kitchen (back)
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PLUMBING BENEATH 3-BAY SINK IS LEAKING. REPAIR OR REPLACE.
Location: Kitchen (back)
Equipment: 3-bay
- Toilet paper
No toilet paper provided .
Correction: Provide toilet paper.
Location: Womens restroom
|
07/22/2013 | Routine |
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: READY-TO-EAT TOPPING INGREDIENTS FOR TACOS ARE BEING HANDLED WITH BARE HANDS. WEAR GLOVES OR USE UTENSILS FOR READY-TO-EAT FOODS.
- 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 MEAT AND RAW POULTRY STORED ABOVE READY-TO-EAT FOODS IN SLIDING COOLER IN DINING ROOM. STORE FOODS ACCORDING TO POTENTIAL HAZARD.
Location: Dining room
Equipment: Reach in cooler
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HOT WATER NOT WORKING AT HAND SINK IN FRONT KITCHEN. REPAIR AND MAINTAIN HOT WATER OF AT LEAST 110 DEGREES FAHRENHEIT.
Location: Kitchen (front)
Equipment: Hand sink
- 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: QUESO AND BUTTER STORED IN ORIGINAL OPENED PACKAGE, EXPOSED TO CONTAMINATION AND POSSIBLE SPOILING. ONCE PACKAGES ARE OPENED PROVIDE CONTAINERS OR WRAPPINGS THAT SEAL AND PROTECT THE FOOD ITEMS.
Location: Dining room
Equipment: Cooler/freezer combo
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: READY-TO-EAT FOODS STORED BELOW RAW CHICKEN AND BEEF ARE NOT COVERED. PROVIDE LIDS OR SECURE COVERS FOR CONTAINERS. STORE FOODS ACCORDING TO HAZARD.
Location: Dining room
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE INTERIORS OF COOLERS IN BACK KITCHEN AND IN DINING ROOM.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE INTERIORS OF COOLERS IN BACK KITCHEN AND IN DINING ROOM.
Location: Dining room
|
06/27/2013 | Recheck |
- Bare hand contact (critical)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: READY-TO-EAT TOPPING INGREDIENTS FOR TACOS ARE BEING HANDLED WITH BARE HANDS. WEAR GLOVES OR USE UTENSILS FOR READY-TO-EAT FOODS.
- 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 MEAT AND RAW POULTRY STORED ABOVE READY-TO-EAT FOODS IN SLIDING COOLER IN DINING ROOM. STORE FOODS ACCORDING TO POTENTIAL HAZARD.
Location: Dining room
Equipment: Reach in cooler
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HOT WATER NOT WORKING AT HAND SINK IN FRONT KITCHEN. REPAIR AND MAINTAIN HOT WATER OF AT LEAST 110 DEGREES FAHRENHEIT.
Location: Kitchen (front)
Equipment: Hand sink
- 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: QUESO AND BUTTER STORED IN ORIGINAL OPENED PACKAGE, EXPOSED TO CONTAMINATION AND POSSIBLE SPOILING. ONCE PACKAGES ARE OPENED PROVIDE CONTAINERS OR WRAPPINGS THAT SEAL AND PROTECT THE FOOD ITEMS.
Location: Dining room
Equipment: Cooler/freezer combo
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: READY-TO-EAT FOODS STORED BELOW RAW CHICKEN AND BEEF ARE NOT COVERED. PROVIDE LIDS OR SECURE COVERS FOR CONTAINERS. STORE FOODS ACCORDING TO HAZARD.
Location: Dining room
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE INTERIORS OF COOLERS IN BACK KITCHEN AND IN DINING ROOM.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE INTERIORS OF COOLERS IN BACK KITCHEN AND IN DINING ROOM.
Location: Dining room
|
06/20/2013 | Routine |
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: BARE HAND USED TO FLIP OVER TORTA SANDWICH ON FLAT TOP GRILL. DISCARD TORTA. USE UTENSILS ONLY IN HANDLING READY-TO-EAT FOOD ITEMS.
- 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: MULTIPLE RAW MEAT ITEMS STORED ABOVE RAW SEAFOOD ITEMS. ITEMS HAVE NO LIDS. COVER CONTAINERS WITH LIDS OR WRAP. STORE ITEMS ACCORDING TO POTENTIAL HAZARD.
Location: Kitchen (back)
Equipment: Reach in cooler
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: REPAIR OR REPLACE BROKEN SCREEN DOOR IN BACK KITCHEN. DO NOT PROP BACK DOOR OPEN WITHOUT A SCREEN DOOR IN PLACE.
Location: Kitchen (back)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: COLD WATER HANDLE MISSING FROM HAND SINK IN BACK KITCHEN. HOT AND COLD WATER MUST BE PROVIDED AT HAND SINKS. REPAIR OR REPLACE HANDLE.
Location: Kitchen (back)
Equipment: Hand sink
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. MULTIPLE FOOD ITEMS WRAPPED IMPROPERLY WITH FOIL IN REFRIGERATOR/FREEZER COMBO. FOOD ITEMS ARE PARTIALLY EXPOSED TO AIR, SPLASH AND CONTAMINATION. WRAP AND COVER FOOD ITEMS COMPLETELY TO FOOD ITEMS WHOLESOME. 2. MEAT AND SEAFOOD IN REACH-IN COOLER IN BACK KITCHEN HAVE NO LIDS OR COVERINGS. COVER CONTAINERS WITH LIDS OR WRAP.
Location: Sales floor
Equipment: Cooler/freezer combo
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: HANDLES AND EXTERIOR DOORS SOILED ON COOLING AND FREEZING EQUIPMENT IN BACK KITCHEN. CLEAN, SANITIZE AND MAINTAIN.
Location: Kitchen (back)
Equipment: Cooler/freezer combo
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: HANDLES AND EXTERIOR DOORS SOILED ON COOLING AND FREEZING EQUIPMENT IN BACK KITCHEN. CLEAN, SANITIZE AND MAINTAIN.
Location: Kitchen (back)
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: HANDLES AND EXTERIOR DOORS SOILED ON COOLING AND FREEZING EQUIPMENT IN BACK KITCHEN. CLEAN, SANITIZE AND MAINTAIN.
Location: Kitchen (back)
Equipment: reach in freezer
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: LEAK IN PLUMBING UNDERNEATH 3-BAY SINK. REPAIR AND MAINTAIN.
Location: Kitchen (back)
Equipment: 3-bay
|
05/09/2013 | Recheck |
- Bare hand contact (critical)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: BARE HAND USED TO FLIP OVER TORTA SANDWICH ON FLAT TOP GRILL. DISCARD TORTA. USE UTENSILS ONLY IN HANDLING READY-TO-EAT FOOD ITEMS.
- 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: MULTIPLE RAW MEAT ITEMS STORED ABOVE RAW SEAFOOD ITEMS. ITEMS HAVE NO LIDS. COVER CONTAINERS WITH LIDS OR WRAP. STORE ITEMS ACCORDING TO POTENTIAL HAZARD.
Location: Kitchen (back)
Equipment: Reach in cooler
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: REPAIR OR REPLACE BROKEN SCREEN DOOR IN BACK KITCHEN. DO NOT PROP BACK DOOR OPEN WITHOUT A SCREEN DOOR IN PLACE.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: COLD WATER HANDLE MISSING FROM HAND SINK IN BACK KITCHEN. HOT AND COLD WATER MUST BE PROVIDED AT HAND SINKS. REPAIR OR REPLACE HANDLE.
Location: Kitchen (back)
Equipment: Hand sink
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. MULTIPLE FOOD ITEMS WRAPPED IMPROPERLY WITH FOIL IN REFRIGERATOR/FREEZER COMBO. FOOD ITEMS ARE PARTIALLY EXPOSED TO AIR, SPLASH AND CONTAMINATION. WRAP AND COVER FOOD ITEMS COMPLETELY TO FOOD ITEMS WHOLESOME. 2. MEAT AND SEAFOOD IN REACH-IN COOLER IN BACK KITCHEN HAVE NO LIDS OR COVERINGS. COVER CONTAINERS WITH LIDS OR WRAP.
Location: Sales floor
Equipment: Cooler/freezer combo
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: HANDLES AND EXTERIOR DOORS SOILED ON COOLING AND FREEZING EQUIPMENT IN BACK KITCHEN. CLEAN, SANITIZE AND MAINTAIN.
Location: Kitchen (back)
Equipment: Cooler/freezer combo
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: HANDLES AND EXTERIOR DOORS SOILED ON COOLING AND FREEZING EQUIPMENT IN BACK KITCHEN. CLEAN, SANITIZE AND MAINTAIN.
Location: Kitchen (back)
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: HANDLES AND EXTERIOR DOORS SOILED ON COOLING AND FREEZING EQUIPMENT IN BACK KITCHEN. CLEAN, SANITIZE AND MAINTAIN.
Location: Kitchen (back)
Equipment: reach in freezer
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: LEAK IN PLUMBING UNDERNEATH 3-BAY SINK. REPAIR AND MAINTAIN.
Location: Kitchen (back)
Equipment: 3-bay
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05/02/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: JAR OF MAYONAISE AT ROOM TEMPERATURE NEXT TO FLAT TOP GRILL. MAYONAISE MUST BE KEPT COLD AT 41 DEGREES OR BELOW. MAYO DISCARDED.
Location: Kitchen (front)
- 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 MEAT STORED ABOVE RAW SHRIMP IN WHITE REFRIGERATOR IN BACK KITCHEN. STORE FOOD ITEMS ACCORDING TO POTENTIAL HAZARD.
Location: Kitchen (back)
Equipment: Cooler/freezer combo
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: CHEESE AND MEAT UNLABELED IN WHITE REFRIGERATOR COMBO ON SALES FLOOR. LABEL AND DATE MARK ALL POTENTIALLY HAZARDOUS FOOD ITEMS HELD FOR LONGER THAN 24 HOURS.
Location: Sales floor
Equipment: Cooler/freezer combo
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: NO COLD WATER AT HAND SINK IN BACK KITCHEN. PROVIDE COLD WATER AT HAND SINK FOR MIXING.
Location: Kitchen (back)
Equipment: Hand sink
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BOTTOM OF 2-DOOR REACH-IN COOLER ON SALES FLOOR IS SOILED. CLEAN, SANITIZE AND MAINTAIN.
Location: Sales floor
Equipment: Reach in cooler (2 door)
|
12/28/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: JAR OF MAYONAISE AT ROOM TEMPERATURE NEXT TO FLAT TOP GRILL. MAYONAISE MUST BE KEPT COLD AT 41 DEGREES OR BELOW. MAYO DISCARDED.
Location: Kitchen (front)
- 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 MEAT STORED ABOVE RAW SHRIMP IN WHITE REFRIGERATOR IN BACK KITCHEN. STORE FOOD ITEMS ACCORDING TO POTENTIAL HAZARD.
Location: Kitchen (back)
Equipment: Cooler/freezer combo
- Discarding datemarking
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: CHEESE AND MEAT UNLABELED IN WHITE REFRIGERATOR COMBO ON SALES FLOOR. LABEL AND DATE MARK ALL POTENTIALLY HAZARDOUS FOOD ITEMS HELD FOR LONGER THAN 24 HOURS.
Location: Sales floor
Equipment: Cooler/freezer combo
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: NO COLD WATER AT HAND SINK IN BACK KITCHEN. PROVIDE COLD WATER AT HAND SINK FOR MIXING.
Location: Kitchen (back)
Equipment: Hand sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BOTTOM OF 2-DOOR REACH-IN COOLER ON SALES FLOOR IS SOILED. CLEAN, SANITIZE AND MAINTAIN.
Location: Sales floor
Equipment: Reach in cooler (2 door)
|
12/14/2012 | Routine |
- No warewashing equipment (corrected)
No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
Comments: PROVIDE PROPER DRAIN STOPPERS AT 3-BAY SINK.
Location: Kitchen (back)
Equipment: 3-bay
- 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: IN-PLACE SANITIZER TOO STRONG, TESTING AT 200+ PPM. MAINTAIN BETWEEN 50-100 PPM.
Location: Kitchen (front)
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: DO NOT STORE SANITIZED EQUIPMENT IN THE MOP SINK TO DRY. USE DRAIN BOARD AND ADD MORE SHELVING AS NEEDED.
Location: Kitchen (back)
- 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.
Location: Kitchen (front)
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: ADJUST HAND SINK TEMPERATURE IN BACK KITCHEN.
Location: Kitchen (back)
Equipment: Hand sink
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE INTERIORS OF COOLERS IN THE DINING ROOM AND IN THE BACK KITCHEN.
Location: Dining room
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE INTERIORS OF COOLERS IN THE DINING ROOM AND IN THE BACK KITCHEN.
Location: Kitchen (back)
|
09/19/2012 | Recheck |
- No warewashing equipment
No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
Comments: PROVIDE PROPER DRAIN STOPPERS AT 3-BAY SINK.
Location: Kitchen (back)
Equipment: 3-bay
- 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: IN-PLACE SANITIZER TOO STRONG, TESTING AT 200+ PPM. MAINTAIN BETWEEN 50-100 PPM.
Location: Kitchen (front)
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: DO NOT STORE SANITIZED EQUIPMENT IN THE MOP SINK TO DRY. USE DRAIN BOARD AND ADD MORE SHELVING AS NEEDED.
Location: Kitchen (back)
- 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.
Location: Kitchen (front)
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: ADJUST HAND SINK TEMPERATURE IN BACK KITCHEN.
Location: Kitchen (back)
Equipment: Hand sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE INTERIORS OF COOLERS IN THE DINING ROOM AND IN THE BACK KITCHEN.
Location: Dining room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE INTERIORS OF COOLERS IN THE DINING ROOM AND IN THE BACK KITCHEN.
Location: Kitchen (back)
|
09/11/2012 | Routine |
- 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: IN-PLACE SANITIZER STORED IN HAND SINK. KEEP HAND SINK FREE AND CLEAR. CONTAINER REMOVED. CORRECTED ON SIGHT.
Location: Kitchen (front)
Equipment: Hand sink
- Improper storage location (corrected on site)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: DO NOT USE MOP SINK TO STORE DISHES AND EQUIPMENT. CORRECTED ON SIGHT.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE INTERIORS OF COOLERS ON SALES FLOOR.
Location: Sales floor
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE INTERIORS OF COOLERS ON SALES FLOOR.
Location: Sales floor
Equipment: Cooler/freezer combo
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: SLIGHT LEAK IN PLUMBING UNDER 3-BAY SINK. REPAIR.
Location: Kitchen (back)
Equipment: 3-bay
|
05/24/2012 | Routine |
- Physical structure maintenance
Physical structure, ie. Floor, roof, foundation, stair, ceiling, exterior/interior wall, not maintained in safe and sound condition.
Correction: Every part of physical structure shall be maintained in a safe and sound condition capable of supporting reasonably expected loads.
Comments: MULTIPLE LEAKS IN ROOF. STAINED CEILING TILES ARE THROUGHOUT THE FACILITY. SOME CEILING TILES ARE STARTING TO FALL FROM THE SUSPENSION SYSTEM. REPAIR ROOF. REPLACE CEILING TILES.
- 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).
Comments: CHEMICALS STORED ABOVE SINGLE-USE ITEMS AT WAIT STATION.
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. FAUCET HANDLE MISSING AT 3-BAY SINK. REPLACE WITH A PROPER HANDLE. 2. LEAK IN PLUMBING BETWEEN 2-BAY AND 3-BAY. REPAIR LEAKS.
- 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: IN-PLACE SANITIZER TOO STRONG, TESTING AT 200+ PPM. MAINTAIN BETWEEN 50-100 PPM.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE LIGHT BULB IN PEPSI COOLER.
- 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: FILTERS IN HOOD EXHAUST SYSTEM ARE SOILED. CLEAN, SANITIZE AND MAINTAIN.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CLEAN AND SANITIZE WALL BEHIND FLAT-TOP GRILL.
- 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 A THERMOMETER IN THE FOLLOWING COOLERS:1. HOTPOINT REFRIGERATOR/FREEZER COMBO2. PEPSI COOLER WITH SLIDING DOORS.
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: COVER FOOD ITEMS WHEN PLACED IN STORAGE.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN TRACT OF PEPSI COOLER. 2. CLEAN AND SANITIZE SHELVES ABOVE WAIT STATION.
|
01/23/2012 | Routine |
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