- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 10/15/2014: ELEVATE ALL BOXES OF SINGLE SERVICE ITEMS AT LEAST 6 INCHES OFF THE FLOOR. BOXES OF CARRY OUT CONTAINERS SITTING DIRECTLY ON FLOOR IN DRY STORAGE ROOM. CORRECTED DURING INSPECTION.
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 10/15/2014: CLEAN AND SANITIZE HAND SINK AND TOILET FIXTURES IN WOMEN'S RESTROOM. EQUIPMENT IS SOILED.
Location: Womens restroom
Equipment: Hand sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 10/15/2014: CLEAN AND SANITIZE HAND SINK AND TOILET FIXTURES IN WOMEN'S RESTROOM. EQUIPMENT IS SOILED.
Location: Womens restroom
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 10/15/2014: CLEAN AND SANITIZE SODA NOZZLES AT FOUNTAIN SODA MACHINES AT LEAST EVERY 24 HOURS. SODA NOZZLES SOILED IN WAIT STAFF AREA. CORRECTED DURING INSPECTION.
Location: Wait staff area
Equipment: Soda machine
|
10/15/2014 | Routine |
- 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: 4/8/2014: DISCONTINUE STORING PERSONAL DRINKS ON PREP SURFACES. KEEP COVERED WITH LID AND STRAW AND STORE IN AREA AWAY FROM FOOD STORAGE, HANDLING AND PREPERATION.
Location: Prep area
Equipment: Prep table
- Contamination of sanitized tableware (corrected)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: 4/8/2014: WEAR GLOVES WHEN HANDLING SANITIZED UTENSILS AT DISHMACHINE. CURRENTLY, EMPLOYEE IS HANDLING LIP/MOUTH CONTACT SURFACES OF SANITIZED UTENSILS WITH BARE HANDS.
- 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: 4/8/2014: CLEAN AND SANITIZE FLOOR IN DRY GOODS AREA. CLEAN UP DEBRIS AND ORGANIZE SHELVES.
Location: Dry storage
- 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: 4/8/2014: PROVIDE THERMOMETERS IN COOLER DRAWERS AT COOK LINE.
Location: Cook line
Equipment: Cooler drawers
- 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: 4/8/2014: STORE ICE SCOOPS IN SECONDARY CONTAINER AT FOUNTAIN SODA MACHINES IN WAIT STAFF AREA. CURRENTLY, SCOOP HANDLES ARE TOUCHING THE ICE.
Location: Wait staff area
Equipment: Soda machine
|
04/15/2014 | Recheck |
- 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: 4/8/2014: DISCONTINUE STORING PERSONAL DRINKS ON PREP SURFACES. KEEP COVERED WITH LID AND STRAW AND STORE IN AREA AWAY FROM FOOD STORAGE, HANDLING AND PREPERATION.
Location: Prep area
Equipment: Prep table
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: 4/8/2014: WEAR GLOVES WHEN HANDLING SANITIZED UTENSILS AT DISHMACHINE. CURRENTLY, EMPLOYEE IS HANDLING LIP/MOUTH CONTACT SURFACES OF SANITIZED UTENSILS WITH BARE HANDS.
- 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: 4/8/2014: CLEAN AND SANITIZE FLOOR IN DRY GOODS AREA. CLEAN UP DEBRIS AND ORGANIZE SHELVES.
Location: Dry storage
- 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: 4/8/2014: PROVIDE THERMOMETERS IN COOLER DRAWERS AT COOK LINE.
Location: Cook line
Equipment: Cooler drawers
- 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: 4/8/2014: STORE ICE SCOOPS IN SECONDARY CONTAINER AT FOUNTAIN SODA MACHINES IN WAIT STAFF AREA. CURRENTLY, SCOOP HANDLES ARE TOUCHING THE ICE.
Location: Wait staff area
Equipment: Soda machine
|
04/08/2014 | Routine |
- Contamination of sanitized tableware (corrected)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: EMPLOYEE TOUCHING LIP-MOUTH CONTACT AREA OF SILVERWARE WHILE WRAPPING IN NAPKINS. WEAR GLOVES OR CONTACT SILVERWARE BY HANDLE.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Location: Prep area
- Equipment drainage (corrected)
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: WEST SIDE FOUNTAIN SODA MACHINE: WASTE WATER FROM DRAIN TRAY AT FOUNTAIN SODA MACHINE IS NOT DRAINING TO FLOOR DRAIN. REDIRECT LINE TO DRAIN.
Location: Wait staff area
Equipment: Soda machine
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: INTERIOR KICKPLATE AT MAIN ICE MACHINE IS SOILED. CLEAN/SANITIZE. FOLLOW PROPER PROCEDURES FOR EMPTYING AND REFILLING THE ICE MACHINE WHEN SERVICING.
Location: Dish machine area
Equipment: Ice machine
- 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: STORE ICE SCOOPS AT FOUNTAIN SODA MACHINE WITH HANDLES UP AND OUT OF THE ICE. HANDLES CONTAMINATE ICE.
Location: Wait staff area
Equipment: Ice bin
|
10/15/2013 | Recheck |
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: EMPLOYEE TOUCHING LIP-MOUTH CONTACT AREA OF SILVERWARE WHILE WRAPPING IN NAPKINS. WEAR GLOVES OR CONTACT SILVERWARE BY HANDLE.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Location: Prep area
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: WEST SIDE FOUNTAIN SODA MACHINE: WASTE WATER FROM DRAIN TRAY AT FOUNTAIN SODA MACHINE IS NOT DRAINING TO FLOOR DRAIN. REDIRECT LINE TO DRAIN.
Location: Wait staff area
Equipment: Soda machine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: INTERIOR KICKPLATE AT MAIN ICE MACHINE IS SOILED. CLEAN/SANITIZE. FOLLOW PROPER PROCEDURES FOR EMPTYING AND REFILLING THE ICE MACHINE WHEN SERVICING.
Location: Dish machine area
Equipment: Ice machine
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: STORE ICE SCOOPS AT FOUNTAIN SODA MACHINE WITH HANDLES UP AND OUT OF THE ICE. HANDLES CONTAMINATE ICE.
Location: Wait staff area
Equipment: Ice bin
|
10/08/2013 | Routine |
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE DID NOT WASH HANDS AFTER HANDLING SOILED EQUIPMENT AND BEFORE HANDLING SANITIZED EQUIPMENT. WASH HANDS WHEN THEY BECOME SOILED.
- Air dry (equipment and/or utensil(s)) (corrected)
Equipment and/or utensil(s) not air dried or properly drained before use.
Correction: Use approved methods of air drying.
Comments: ALLOW EQUIPMENT TO DRY PRIOR TO PLACING IN STORAGE.
Location: Dish machine area
|
06/14/2013 | Recheck |
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE DID NOT WASH HANDS AFTER HANDLING SOILED EQUIPMENT AND BEFORE HANDLING SANITIZED EQUIPMENT. WASH HANDS WHEN THEY BECOME SOILED.
- Air dry (equipment and/or utensil(s))
Equipment and/or utensil(s) not air dried or properly drained before use.
Correction: Use approved methods of air drying.
Comments: ALLOW EQUIPMENT TO DRY PRIOR TO PLACING IN STORAGE.
Location: Dish machine area
|
06/07/2013 | Routine |
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE DID NOT WASH HANDS AFTER ENTERING THE KITCHEN AND BEFORE PUTTING ON GLOVES. HANDS ARE TO BE WASHED APON ENTERING KITCHEN AND BEFORE PUTTING ON GLOVES.
- Eating, drinking, smoking (corrected)
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: EMPLOYEE DRINK SITTING ON TOP OF PREP TABLE WHILE PREPARING FOOD.
Location: Prep area
Equipment: Prep table
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: FLOOR SOILED UNDERNEATH EQUIPMENT ON COOKLINE. CLEAN, SANITIZE FLOOR AND MAINTAIN.
Location: Cook line
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: MUFFIN PANS ARE HEAVILY SOILED. CLEAN, SANITIZE AND MAINTAIN.
Location: Kitchen
Equipment: Oven
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PREP SINK SLOW TO DRAIN. REPAIR.
Location: Kitchen
Equipment: Prep sink
|
02/20/2013 | Recheck |
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE DID NOT WASH HANDS AFTER ENTERING THE KITCHEN AND BEFORE PUTTING ON GLOVES. HANDS ARE TO BE WASHED APON ENTERING KITCHEN AND BEFORE PUTTING ON GLOVES.
- Eating, drinking, smoking
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: EMPLOYEE DRINK SITTING ON TOP OF PREP TABLE WHILE PREPARING FOOD.
Location: Prep area
Equipment: Prep table
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: FLOOR SOILED UNDERNEATH EQUIPMENT ON COOKLINE. CLEAN, SANITIZE FLOOR AND MAINTAIN.
Location: Cook line
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: MUFFIN PANS ARE HEAVILY SOILED. CLEAN, SANITIZE AND MAINTAIN.
Location: Kitchen
Equipment: Oven
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PREP SINK SLOW TO DRAIN. REPAIR.
Location: Kitchen
Equipment: Prep sink
|
02/13/2013 | Routine |
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE DID NOT WASH HANDS BEFORE PUTTING ON GLOVES. HANDS ARE TO BE WASHED PRIOR TO PUTTING ON GLOVES EACH AND EVERY TIME.
- Eating, drinking, smoking (corrected)
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: EMPLOYEE DRINK STORED ON PREP TABLE WITH NO LID OR STRAW. STORE EMPLOYEE DRINKS AWAY FROM FOOD PREP AND STORAGE AREAS.
Location: Prep area
Equipment: Prep table
- 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: ICE SCOOPS STORED IMPROPERLY AT FOUNTAIN SODA MACHINES. HANDLE IS IN CONTACT WITH ICE. STORE WITH HANDLE UP AND OUT OF ICE.
Location: Wait staff area
Equipment: Soda machine
|
11/16/2012 | Recheck |
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE DID NOT WASH HANDS BEFORE PUTTING ON GLOVES. HANDS ARE TO BE WASHED PRIOR TO PUTTING ON GLOVES EACH AND EVERY TIME.
- Eating, drinking, smoking
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: EMPLOYEE DRINK STORED ON PREP TABLE WITH NO LID OR STRAW. STORE EMPLOYEE DRINKS AWAY FROM FOOD PREP AND STORAGE AREAS.
Location: Prep area
Equipment: Prep table
- In use utensil storage
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 SCOOPS STORED IMPROPERLY AT FOUNTAIN SODA MACHINES. HANDLE IS IN CONTACT WITH ICE. STORE WITH HANDLE UP AND OUT OF ICE.
Location: Wait staff area
Equipment: Soda machine
|
11/09/2012 | Routine |
| No violation noted during this evaluation. | 10/19/2012 | Pre-Licensing |
- 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: COOKED, DICED HAM IN COOLER DRAWERS AT 46-47 DEGREES F
Location: Cook line
Equipment: Cooler drawers
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: COOK HANDLED RAW EGGS, THEN HANDLED TOAST AND ARRANGED PLATED ITEMS WITH THE SAME PAIR OF GLOVES. REMOVE AND DISCARD GLOVES BETWEEN HANDLING RAW AND READY-TO-EAT FOODS
- Glove use (Non-Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: COOK WIPED GLOVED HANDS ON APRON. WHEN GLOVES BECOME SOILED, PLEASE REMOVE AND DISCARD THEM.
- 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: PURSE STORED ON TOP OF COOLER NEXT TO COOK LINE AND PREP TABLE. PLEASE STORE PERSONAL ITEMS BELOW FOOD PREP AND STORAGE AREAS
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: SALAD COOLER GASKETS2: UPRIGHT COOLER (ACCROSS FROM THE COOK LINE) FAN GRATE
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: SALAD COOLER GASKETS2: UPRIGHT COOLER (ACCROSS FROM THE COOK LINE) FAN GRATE
Location: Kitchen
Equipment: Upright cooler
- 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: ICE SCOOP STORED ON BEVERAGE MACHINE. PLEASE STORE IN ICE WITH THE HANDLE OUT, OR INSIDE A CLEAN AND SANITIZED CONTAINER
Location: Wait staff area
|
07/27/2012 | 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: COOKED, DICED HAM IN COOLER DRAWERS AT 46-47 DEGREES F
Location: Cook line
Equipment: Cooler drawers
- Glove Use (Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: COOK HANDLED RAW EGGS, THEN HANDLED TOAST AND ARRANGED PLATED ITEMS WITH THE SAME PAIR OF GLOVES. REMOVE AND DISCARD GLOVES BETWEEN HANDLING RAW AND READY-TO-EAT FOODS
- Glove use (Non-Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: COOK WIPED GLOVED HANDS ON APRON. WHEN GLOVES BECOME SOILED, PLEASE REMOVE AND DISCARD THEM.
- 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: PURSE STORED ON TOP OF COOLER NEXT TO COOK LINE AND PREP TABLE. PLEASE STORE PERSONAL ITEMS BELOW FOOD PREP AND STORAGE AREAS
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: SALAD COOLER GASKETS2: UPRIGHT COOLER (ACCROSS FROM THE COOK LINE) FAN GRATE
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: SALAD COOLER GASKETS2: UPRIGHT COOLER (ACCROSS FROM THE COOK LINE) FAN GRATE
Location: Kitchen
Equipment: Upright cooler
- In use utensil storage
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 STORED ON BEVERAGE MACHINE. PLEASE STORE IN ICE WITH THE HANDLE OUT, OR INSIDE A CLEAN AND SANITIZED CONTAINER
Location: Wait staff area
|
07/20/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1: HAM IN SALAD COOLER AT 55 DEGREES F
Location: Kitchen
- Glove use (Non-Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: EMPLOYEE WIPED GLOVED HANDS ON A CLOTH TOWEL. PLEASE DISCARD GLOVES WHEN THEY BECOME SOILED
- 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: PLEASE CLEAN FLOORS IN DRY STORAGE (ESPECIALLY EDGES AND BENEATH RACKS)
Location: Dry storage
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
|
03/26/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1: HAM IN SALAD COOLER AT 55 DEGREES F
Location: Kitchen
- Glove use (Non-Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: EMPLOYEE WIPED GLOVED HANDS ON A CLOTH TOWEL. PLEASE DISCARD GLOVES WHEN THEY BECOME SOILED
- 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: PLEASE CLEAN FLOORS IN DRY STORAGE (ESPECIALLY EDGES AND BENEATH RACKS)
Location: Dry storage
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
|
03/19/2012 | Routine |
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