- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHT OUT OVER SINK IN MEN'S RESTROOM.
Location: Mens 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: AIR HANDLING VENT HEAVILY SOILED THAT IS LOCATED IN THE HALL BY THE SERVING LINE/COOK LINE. PLEASE CLEAN.
Location: Cook line
- 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: FLOORS THROUGHOUT SOILED. PLEASE CLEAN. BROKEN GLASS ON FLOOR UNDER 2-BAY SINK IN KITCHEN.
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: NO THERMOMETER IN COLD TOP.
Location: Service counter
Equipment: Cold top
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: LEAK AT FAUCET OF 2-BAY SINK. PLEASE REPAIR.
Location: Kitchen
Equipment: 2-bay
|
09/23/2014 | Routine |
- Date marking (corrected on site)
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: Reach in cooler
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN/SANITIZE INSIDE--LOWER AREA OF PREP. COOLER. CORRECTED -- OK.
Location: Cook line
Equipment: Prep Top Cooler
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
|
02/26/2014 | Routine |
| No violation noted during this evaluation. | 09/25/2013 | Routine |
- 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: STORE SCOOP ON ICE MACHINE IN A CLEAN CONTAINER BETWEEN USE.
Location: Kitchen
- Drying mop(s)
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.HANG UP DAMP MAOP BETWEEN USE. --- EMPTY DIRTY WATER FROM BUCKET.
- 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: CLEAN THE LEFT COMPARTMENT OF 2--BAY SINK.
Location: Kitchen
Equipment: 2-bay
|
05/28/2013 | Routine |
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: THE BASE PLATFORM USED UNDER CUTTING BOARD SHOULD BE REPAINTED WITH ENAMEL (PREFERABLY FOOD--GRADE) PAINT.
Location: Kitchen
Equipment: Prep table
|
01/23/2013 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: CO2 TANK AT THE FRONT SERVICE COUNTER OBSERVED UNRESTRAINED. SECURE TANK WITH CHAIN PROVIDED.
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: SEVERAL FOOD PRODUCTS (COOKED CHICKEN, PORK CHOPS, VEGETABLES) IN THE UPRIGHT COOLERS MEASURED BETWEEN 80-87 DEGREES F WHEN TEMPERATURES WERE TAKEN AT 2:00 PM. EMPLOYEES STATE PRODUCTS WERE PLACED IN THE COOLERS AROUND 10:00 AM. PROPERLY COOL POTENTIALLY HAZARDOUS FOODS FROM 135 DEGREES TO 70 DEGREES WITHIN 2 HOURS AND FROM 70 DEGREES TO 41 DEGREES WITHIN 4 HOURS. REHEAT FOODS TO 165 DEGREES F FOR 15 SECONDS WITHIN 2 HOURS AND RESTART THE COOLING PROCESS OR DISCARD PRODUCTS.
Location: Kitchen
Equipment: Upright cooler
- Toxic restrictions (corrected)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: CASES OF BUTANE AND STERNO FUEL OBSERVED STORED ABOVE CASES OF CUPS, NAPKINS, AND PLASTIC UTENSILS ON THE SHELVING NEAR THE DISH AREA. STORE ALL CHEMICALS SEPARATE, BELOW, AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Dish machine area
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: SEVERAL RODENT DROPPINGS OBSERVED UNDER/BEHIND THE SODA SYRUP RACK UNDER THE FRONT SERVICE COUNTER, IN THE CORNER BEHIND THE OVENS IN THE KITCHEN, AND UNDER THE SHELVING IN THE DRY STORAGE ROOM. TAKE CONTROL MEASURES TO ELIMINATE PESTS FROM THE ESTABLISHMENT. CLEAN ALL FLOOR AREAS AND MONITOR FOR PEST ACTIVITY.
Location: Service counter
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: SEVERAL RODENT DROPPINGS OBSERVED UNDER/BEHIND THE SODA SYRUP RACK UNDER THE FRONT SERVICE COUNTER, IN THE CORNER BEHIND THE OVENS IN THE KITCHEN, AND UNDER THE SHELVING IN THE DRY STORAGE ROOM. TAKE CONTROL MEASURES TO ELIMINATE PESTS FROM THE ESTABLISHMENT. CLEAN ALL FLOOR AREAS AND MONITOR FOR PEST ACTIVITY.
Location: Kitchen
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: SEVERAL RODENT DROPPINGS OBSERVED UNDER/BEHIND THE SODA SYRUP RACK UNDER THE FRONT SERVICE COUNTER, IN THE CORNER BEHIND THE OVENS IN THE KITCHEN, AND UNDER THE SHELVING IN THE DRY STORAGE ROOM. TAKE CONTROL MEASURES TO ELIMINATE PESTS FROM THE ESTABLISHMENT. CLEAN ALL FLOOR AREAS AND MONITOR FOR PEST ACTIVITY.
Location: Dry storage
- 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 SHELL EGGS OBSERVED STORED ABOVE BUTTER IN THE UPRIGHT COOLER. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Kitchen
Equipment: Upright cooler
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK AT THE FRONT SERVICE COUNTER OBSERVED SOILED. KEEP HAND SINK CLEAN AT ALL TIMES.
Location: Service counter
Equipment: Hand sink
- Drying mop(s) (corrected)
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.
Comments: WET MOP OBSERVED LEANING AGAINST THE WALL NEAR THE MOP SINK. RELOCATE RACK NEAR THE MOP SINK TO PROPERLY HANG WET MOPS TO DRIP DRY BETWEEN USES.
Location: Back room
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: DEAD MOUSE OBSERVED ON THE GLUE BOARD IN THE DRY STORAGE ROOM. REMOVE DEAD RODENT FROM THE PREMISES.
Location: Dry storage
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: BAKING UTENSILS OBSERVED STORED IN CONTAINER WITH THE HANDLES POINTING DOWN. STORE UTENSILS WITH THE HANDLES POINTED UP TO PREVENT CONTAMINATION OF THE FOOD CONTACT END WHEN REACHING FOR A UTENSIL.
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: EXCESSIVE DUST AND GREASE OBSERVED ON THE LARGE WALL EXHAUST VENT NEAR THE FRONT SERVICE COUNTER. CLEAN VENT TO PREVENT CONTAMINATION.
Location: Service counter
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CONTINUE CLEANING EFFORTS UNDER THE SHELVING IN THE DRY STORAGE ROOM TO MONITOR FOR PEST ACTIVITY.
Location: Dry storage
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: LIGHT FIXTURES OBSERVED ABOVE THE FRONT SERVICE COUNTER AND THROUGHOUT THE KITCHEN AREA MISSING END CAPS. PROVIDE PROPER LIGHT SHIELDS OR SHATTER-RESISTANT BULBS.
Location: Service counter
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: LIGHT FIXTURES OBSERVED ABOVE THE FRONT SERVICE COUNTER AND THROUGHOUT THE KITCHEN AREA MISSING END CAPS. PROVIDE PROPER LIGHT SHIELDS OR SHATTER-RESISTANT BULBS.
Location: Kitchen
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: NO COVERED WASTE CONTAINER OBSERVED IN THE EMPLOYEE UNISEX RESTROOM. PROVIDE.
Location: Emp restroom
- 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 OBSERVED STORED ON A SOILED LINEN ON TOP OF THE ICE MACHINE. STORE SCOOP IN/ON A CLEAN AND SANITARY CONTAINER/SURFACE BETWEEN USES.
Location: Service counter
|
09/04/2012 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: CO2 TANK AT THE FRONT SERVICE COUNTER OBSERVED UNRESTRAINED. SECURE TANK WITH CHAIN PROVIDED.
- Cooling time
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: SEVERAL FOOD PRODUCTS (COOKED CHICKEN, PORK CHOPS, VEGETABLES) IN THE UPRIGHT COOLERS MEASURED BETWEEN 80-87 DEGREES F WHEN TEMPERATURES WERE TAKEN AT 2:00 PM. EMPLOYEES STATE PRODUCTS WERE PLACED IN THE COOLERS AROUND 10:00 AM. PROPERLY COOL POTENTIALLY HAZARDOUS FOODS FROM 135 DEGREES TO 70 DEGREES WITHIN 2 HOURS AND FROM 70 DEGREES TO 41 DEGREES WITHIN 4 HOURS. REHEAT FOODS TO 165 DEGREES F FOR 15 SECONDS WITHIN 2 HOURS AND RESTART THE COOLING PROCESS OR DISCARD PRODUCTS.
Location: Kitchen
Equipment: Upright cooler
- Toxic restrictions
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: CASES OF BUTANE AND STERNO FUEL OBSERVED STORED ABOVE CASES OF CUPS, NAPKINS, AND PLASTIC UTENSILS ON THE SHELVING NEAR THE DISH AREA. STORE ALL CHEMICALS SEPARATE, BELOW, AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Dish machine area
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: SEVERAL RODENT DROPPINGS OBSERVED UNDER/BEHIND THE SODA SYRUP RACK UNDER THE FRONT SERVICE COUNTER, IN THE CORNER BEHIND THE OVENS IN THE KITCHEN, AND UNDER THE SHELVING IN THE DRY STORAGE ROOM. TAKE CONTROL MEASURES TO ELIMINATE PESTS FROM THE ESTABLISHMENT. CLEAN ALL FLOOR AREAS AND MONITOR FOR PEST ACTIVITY.
Location: Service counter
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: SEVERAL RODENT DROPPINGS OBSERVED UNDER/BEHIND THE SODA SYRUP RACK UNDER THE FRONT SERVICE COUNTER, IN THE CORNER BEHIND THE OVENS IN THE KITCHEN, AND UNDER THE SHELVING IN THE DRY STORAGE ROOM. TAKE CONTROL MEASURES TO ELIMINATE PESTS FROM THE ESTABLISHMENT. CLEAN ALL FLOOR AREAS AND MONITOR FOR PEST ACTIVITY.
Location: Kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: SEVERAL RODENT DROPPINGS OBSERVED UNDER/BEHIND THE SODA SYRUP RACK UNDER THE FRONT SERVICE COUNTER, IN THE CORNER BEHIND THE OVENS IN THE KITCHEN, AND UNDER THE SHELVING IN THE DRY STORAGE ROOM. TAKE CONTROL MEASURES TO ELIMINATE PESTS FROM THE ESTABLISHMENT. CLEAN ALL FLOOR AREAS AND MONITOR FOR PEST ACTIVITY.
Location: Dry storage
- 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 SHELL EGGS OBSERVED STORED ABOVE BUTTER IN THE UPRIGHT COOLER. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Kitchen
Equipment: Upright cooler
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK AT THE FRONT SERVICE COUNTER OBSERVED SOILED. KEEP HAND SINK CLEAN AT ALL TIMES.
Location: Service counter
Equipment: Hand sink
- Drying mop(s)
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.
Comments: WET MOP OBSERVED LEANING AGAINST THE WALL NEAR THE MOP SINK. RELOCATE RACK NEAR THE MOP SINK TO PROPERLY HANG WET MOPS TO DRIP DRY BETWEEN USES.
Location: Back room
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: DEAD MOUSE OBSERVED ON THE GLUE BOARD IN THE DRY STORAGE ROOM. REMOVE DEAD RODENT FROM THE PREMISES.
Location: Dry storage
- Single Service/Equipment storage
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: BAKING UTENSILS OBSERVED STORED IN CONTAINER WITH THE HANDLES POINTING DOWN. STORE UTENSILS WITH THE HANDLES POINTED UP TO PREVENT CONTAMINATION OF THE FOOD CONTACT END WHEN REACHING FOR A UTENSIL.
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: EXCESSIVE DUST AND GREASE OBSERVED ON THE LARGE WALL EXHAUST VENT NEAR THE FRONT SERVICE COUNTER. CLEAN VENT TO PREVENT CONTAMINATION.
Location: Service counter
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: LIGHT FIXTURES OBSERVED ABOVE THE FRONT SERVICE COUNTER AND THROUGHOUT THE KITCHEN AREA MISSING END CAPS AND PLASTIC SLEEVES. PROVIDE PROPER LIGHT SHIELDS OR SHATTER-RESISTANT BULBS.
Location: Service counter
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: LIGHT FIXTURES OBSERVED ABOVE THE FRONT SERVICE COUNTER AND THROUGHOUT THE KITCHEN AREA MISSING END CAPS AND PLASTIC SLEEVES. PROVIDE PROPER LIGHT SHIELDS OR SHATTER-RESISTANT BULBS.
Location: Kitchen
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: NO COVERED WASTE CONTAINER OBSERVED IN THE EMPLOYEE UNISEX RESTROOM. PROVIDE.
Location: Emp restroom
- 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 OBSERVED STORED ON A SOILED LINEN ON TOP OF THE ICE MACHINE. STORE SCOOP IN/ON A CLEAN AND SANITARY CONTAINER/SURFACE BETWEEN USES.
Location: Service counter
|
08/29/2012 | 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: Rice and pasta. Ensure food items are completely cooled before placing in cooler, covering, etc.. Monitor.
Equipment: Reach in cooler (3 door)
- 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: Spray bottles.
Location: Kitchen (back)
- 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: Eggs stored above cream and lettuce.
Location: Kitchen
Equipment: Reach in cooler (3 door)
|
03/14/2012 | 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: Rice and pasta. Ensure food items are completely cooled before placing in cooler, covering, etc.. Monitor.
Equipment: Reach in cooler (3 door)
- 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: Spray bottles.
Location: Kitchen (back)
- 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: Eggs stored above cream and lettuce.
Location: Kitchen
Equipment: Reach in cooler (3 door)
|
03/07/2012 | Routine |
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