- Eating, drinking, smoking (corrected on site)
Employee(s) drinking, in food service, prep or storage area(s). (Several open drink containers observed in prep area)
Correction: Employees shall drink in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Drinks discarded... Corrected during inspection
Location: Prep area
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly. (On prep table)
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet towels moved to a suitable location. Corrected during inspection
Location: Prep area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize exterior surface between doors of freezer unit and clean rubber door gaskets of freezer unit..
Location: Prep area
Equipment: Upright freezer
- Three bay : inappropriate use (corrected on site)
Inappropriate use of warewashing sink.
Correction: A warewashing sink shall not be used for hand washing or as service sink.
Comments: Tub of food stored at three bay sink with soiled utensils. Tub of food moved.... Corrected during inspection
Location: Three bay area
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06/09/2014 | Routine |
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Location: Prep area
Equipment: Reach in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Location: Basement
Equipment: Walk in cooler
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Location: Kitchen (back)
- Unnecessary litter (corrected)
Tidy up/General housekeeping needed in dry storage area in basement dry storage room.
Location: Basement
- Walls, floors, etc/soiled (corrected)
Physical structure, floors, soiled.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Repair door of ice machine.
Location: Prep area
Equipment: Ice machine
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean exterior of Pro Max counter cooker.
Comments: Corrected during inspection
Location: Prep area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean exterior of Pro Max counter cooker.
Comments: Corrected during inspection
Location: Prep area
Equipment: Reach in cooler
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11/26/2013 | 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: Bag of pre-processed spinach setting on raw eggs in the reach in upright cooler... Corrected during inspection. Raw meat stored on shelving above other food in the basement walk in cooler. Store below other food items.
Location: Prep area
Equipment: Reach in cooler
- 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: Bag of pre-processed spinach setting on raw eggs in the reach in upright cooler... Corrected during inspection. Raw meat stored on shelving above other food in the basement walk in cooler. Store below other food items.
Location: Basement
Equipment: Walk in cooler
- 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: A few bowls on storage rack need to be inverted.
Location: Kitchen (back)
- Unnecessary litter
Tidy up/General housekeeping needed in dry storage area in basement dry storage room.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Location: Basement
- Walls, floors, etc/soiled
Physical structure, floors, soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Repair door of ice machine.
Location: Prep area
Equipment: Ice machine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean exterior of Pro Max counter cooker and soiled door gaskets of reach in cooler units as needed.
Location: Prep area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean exterior of Pro Max counter cooker and soiled door gaskets of reach in cooler units as needed.
Location: Prep area
Equipment: Reach in cooler
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11/19/2013 | 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. PLEASE ENSURE COOLERS HOLD FOOD AT 41 DEGREES AND BELOW AT ALL TIMES OR DO NOT STORE FOOD IN/ON UNIT.
Location: Cook line
Equipment: Make table 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. PLEASE ENSURE COOLERS HOLD FOOD AT 41 DEGREES AND BELOW AT ALL TIMES OR DO NOT STORE FOOD IN/ON UNIT.
Location: Kitchen (back)
Equipment: Upright cooler
- 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. PLEASE ENSURE THAT THERMOMETERS IN COOLERS ARE FUNCTIONAL.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. PLEASE REPLACE TORN DOOR GASKET.
Location: Kitchen (back)
Equipment: Upright cooler
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. PLEASE STORE BOXES ON SHELVING.
Location: Walk-in freezer
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05/09/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. PLEASE ENSURE COOLERS HOLD FOOD AT 41 DEGREES AND BELOW AT ALL TIMES OR DO NOT STORE FOOD IN/ON UNIT.
Location: Cook line
Equipment: Make table 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. PLEASE ENSURE COOLERS HOLD FOOD AT 41 DEGREES AND BELOW AT ALL TIMES OR DO NOT STORE FOOD IN/ON UNIT.
Location: Kitchen (back)
Equipment: Upright cooler
- 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. PLEASE ENSURE THAT THERMOMETERS IN COOLERS ARE FUNCTIONAL.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. PLEASE REPLACE TORN DOOR GASKET.
Location: Kitchen (back)
Equipment: Upright cooler
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. PLEASE STORE BOXES ON SHELVING.
Location: Walk-in freezer
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05/02/2013 | Routine |
- 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. PLEASE POST SIGN FOR REMINDER.
Location: Kitchen
Equipment: Upright cooler
- 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.
Location: Kitchen
Equipment: Reach in cooler (2 door)
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12/07/2012 | 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. PLEASE POST SIGN FOR REMINDER.
Location: Kitchen
Equipment: Upright cooler
- 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: Reach in cooler (2 door)
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11/29/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures. Food removed from cooler.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Equipment: Prep Top Cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. Do not hold food in prep cooler unit until repaired. Repace taped handle of steam table lid.
Equipment: Prep Top Cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. Do not hold food in prep cooler unit until repaired. Repace taped handle of steam table lid.
Equipment: Steam table
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06/21/2012 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures. Food removed from cooler.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Equipment: Prep Top Cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. Do not hold food in prep cooler unit until repaired. Repace taped handle of steam table lid.
Equipment: Prep Top Cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. Do not hold food in prep cooler unit until repaired. Repace taped handle of steam table lid.
Equipment: Steam table
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06/15/2012 | Routine |
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. DO NOT COVER FOOD ITEMS THAT ARE COOLING.
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02/03/2012 | Super Bowl Recheck |
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. DO NOT COVER FOOD ITEMS THAT ARE COOLING.
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01/30/2012 | Super Bowl Routine |
- 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: Ensure ice surrounds containers.
Equipment: Buffet
- 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.
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Door of deli display unit is broken. Replace.
Equipment: -
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the soiled counter in front of meat case.
Equipment: ------------ Miscellaneous -----------
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Do not store in containers of water.
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12/14/2011 | Recheck |
- 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: Ensure ice surrounds containers.
Equipment: Buffet
- 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.
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Door of deli display unit is broken. Replace.
Equipment: -
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the soiled counter in front of meat case.
Equipment: ------------ Miscellaneous -----------
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Do not store in containers of water.
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12/06/2011 | Routine |
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