- 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: 10/14/2014: MAINTAIN POTENTIALLY HAZARDOUS FOOD ITEMS AT 41 dF OR BELOW. RAW SHREDDED POTATOES AND RAW EGGS TESTING AT 68-69 dF. ICE BATH BEING USED IMPROPERLY. EGGS AND POTATOES DISCARDED. CORRECTED DURING INSPECTION.
Location: Cook line
Equipment: Prep table
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 10/14/2014: MAINTAIN POTENTIALLY HAZARDOUS FOOD ITEMS AT 41 dF OR BELOW. RAW SHREDDED POTATOES AND RAW EGGS TESTING AT 68-69 dF. ICE BATH BEING USED IMPROPERLY. EGGS AND POTATOES DISCARDED. CORRECTED DURING INSPECTION.
Location: Cook line
Equipment: Prep table
- 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: 14OCT14: STORE EMPLOYEE DRINKS IN APPROVED AREA AWAY FROM FOOD AND FOOD RELATED ITEMS. EMPLOYEE DRINK STORED WITH PREP ITEMS AND UTENSILS ON WOODEN SHELF IN PREP AREA.
Location: Prep area
Equipment: Wood shelving
- 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: 14OCT14: USE PLASTIC WRAP OR WAX PAPER TO COVER BISCUITS ON COOK LINE. CLOTH TOWELS ARE NOT AN APPROVED FOOD CONTACT ITEM.
Location: Cook line
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 14OCT14: CLEAN AND SANITIZE ROLLING WIRE CART IN COOK LINE AREA. CART IS SOILED AND COLLECTING DUST AND DEBRIS.
Location: Cook line
Equipment: Rolling cart
- 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: 14OCT14: CLEAN AND SANITIZE FOOD CONTACT SURFACES ONCE THEY'VE BECOME SOILED WITH APPROVED SANITIZER. SCISSORS AND TRAY WERE USED IN HANDLING RAW BEEF AND WERE NOT PLACED AT 3-BAY FOR WASHING/RINSING/SANITIZING AFTER USE. SCISSORS WERE PUT BACK INTO STORAGE AREA AND TRAY WAS LEFT AT PREP SINK. CORRECTED DURING INSPECTION.
Location: Prep area
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: 14OCT14: WASH HANDS FOR AT LEAST 20 SECONDS PRIOR TO RINSING AND DRYING. EMPLOYEE BRIEFLY WASHED HANDS UNDER WATER WITH SOAP PRIOR TO DRYING. CORRECTED DURING INSPECTION.
Location: Prep area
Equipment: Hand sink
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 14OCT14: MAINTAIN IN-PLACE SANITIZER AT 50-100 PPM. IN-PLACE SANITIZER IN PREP AREA TESTING AT 200 + PPM. CORRECTED DURING INSPECTION.
Location: Prep area
- 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: 14OCT14: STORE PERSONAL ITEMS IN APPROVED AREA AWAY FROM FOOD AND FOOD RELATED ITEMS. SWEATSHIRT HANGING ON WIRE SHELVING IN DRY STORAGE AREA.
Location: Dry storage
- Improper storage location (corrected)
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: 14OCT14: INVERT PLATES AND BOWLS TO PREVENT CONTAMINATION OF FOOD CONTACT SURFACE. PLATES AND BOWLS ON ROLLING CART IN COOK LINE AREA ARE SOILED.
Location: Cook line
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 14OCT14: STORE WET CLOTHS IN IN-PLACE SANITIZER BUCKET OR SOILED LINEN STORAGE WHEN NOT IN USE. CURRENTLY, WET CLOTHS LAYING IN VARIOUS AREAS AROUND KITCHEN. (1) REMOVE CLOTHS FROM UNDERNEATH DISH DRYING RACK ON PREP TABLE ACROSS FROM 3-BAY SINK. ALLOW EQUIPMENT TO AIR DRY WITHOUT CLOTHS. (2) REMOVE CLOTHS FROM UNDERNEATH ICE BATH AT ROLLING CART ON COOK LINE.
Location: Cook line
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 14OCT14: STORE WET CLOTHS IN IN-PLACE SANITIZER BUCKET OR SOILED LINEN STORAGE WHEN NOT IN USE. CURRENTLY, WET CLOTHS LAYING IN VARIOUS AREAS AROUND KITCHEN. (1) REMOVE CLOTHS FROM UNDERNEATH DISH DRYING RACK ON PREP TABLE ACROSS FROM 3-BAY SINK. ALLOW EQUIPMENT TO AIR DRY WITHOUT CLOTHS. (2) REMOVE CLOTHS FROM UNDERNEATH ICE BATH AT ROLLING CART ON COOK LINE.
Location: Dish machine area
- Wiping cloth(s) / separate cloth(s) (corrected)
Wiping cloth(s) used improperly.
Correction: Cloth(s) used for raw animal products shall be kept separate from other cloth(s) and used for other purposes.
Comments: 14OCT14: USE SEPERATE CLOTH FOR WIPING SURFACES THEN USED FOR WIPING UP RAW MEATS. EMPLOYEE USED CLOTH TO WIPE UP RAW BEEF FROM PREP SURFACE, THEN WENT TO USE SAME CLOTH FOR DIPPING INTO SANITIZER AND SANTIZING PREP SURFACE. CORRECTED DURING INSPECTION.
Location: Prep area
- Wiping cloths / clean (corrected)
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Comments: 14OCT14: CHANGE CLOTHS AT FLAT GRILL WHEN SOILED WITH GREASE AND FOOD DEBRIS. CLOTHS AT FLAT GRILL ARE HEAVILY SOILED AND NEED TO BE CHANGED OUT.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 14OCT14: REMOVE ICE BUILD UP FROM REACH-IN FREEZER IN DRY STORAGE AREA. ICE BUILD UP RUNNING FROM FAN UNIT TO FLOOR OF FREEZER. UNIT MAY NEED TO BE SERVICED.
Location: Dry storage
Equipment: Reach in freezer (2door)
|
10/30/2014 | 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: 10/14/2014: MAINTAIN POTENTIALLY HAZARDOUS FOOD ITEMS AT 41 dF OR BELOW. RAW SHREDDED POTATOES AND RAW EGGS TESTING AT 68-69 dF. ICE BATH BEING USED IMPROPERLY. EGGS AND POTATOES DISCARDED. CORRECTED DURING INSPECTION.
Location: Cook line
Equipment: Prep table
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 10/14/2014: MAINTAIN POTENTIALLY HAZARDOUS FOOD ITEMS AT 41 dF OR BELOW. RAW SHREDDED POTATOES AND RAW EGGS TESTING AT 68-69 dF. ICE BATH BEING USED IMPROPERLY. EGGS AND POTATOES DISCARDED. CORRECTED DURING INSPECTION.
Location: Cook line
Equipment: Prep table
- 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: 10/14/2014: STORE EMPLOYEE DRINKS IN APPROVED AREA AWAY FROM FOOD AND FOOD RELATED ITEMS. EMPLOYEE DRINK STORED WITH PREP ITEMS AND UTENSILS ON WOODEN SHELF IN PREP AREA.
Location: Prep area
Equipment: Wood shelving
- 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: 10/14/2014: USE PLASTIC WRAP OR WAX PAPER TO COVER BISCUITS ON COOK LINE. CLOTH TOWELS ARE NOT AN APPROVED FOOD CONTACT ITEM.
Location: Cook line
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 10/14/2014: CLEAN AND SANITIZE ROLLING WIRE CART IN COOK LINE AREA. CART IS SOILED AND COLLECTING DUST AND DEBRIS.
Location: Cook line
Equipment: Rolling cart
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 10/14/2014: CLEAN AND SANITIZE FOOD CONTACT SURFACES ONCE THEY'VE BECOME SOILED WITH APPROVED SANITIZER. SCISSORS AND TRAY WERE USED IN HANDLING RAW BEEF AND WERE NOT PLACED AT 3-BAY FOR WASHING/RINSING/SANITIZING AFTER USE. SCISSORS WERE PUT BACK INTO STORAGE AREA AND TRAY WAS LEFT AT PREP SINK. CORRECTED DURING INSPECTION.
Location: Prep area
- Improper hand washing (corrected on site)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: 10/14/2014: WASH HANDS FOR AT LEAST 20 SECONDS PRIOR TO RINSING AND DRYING. EMPLOYEE BRIEFLY WASHED HANDS UNDER WATER WITH SOAP PRIOR TO DRYING. CORRECTED DURING INSPECTION.
Location: Prep area
Equipment: Hand sink
- Chemical sanitizing exposure time and concentration (corrected on site)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 10/14/2014: MAINTAIN IN-PLACE SANITIZER AT 50-100 PPM. IN-PLACE SANITIZER IN PREP AREA TESTING AT 200 + PPM. CORRECTED DURING INSPECTION.
Location: Prep area
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 10/14/2014: STORE PERSONAL ITEMS IN APPROVED AREA AWAY FROM FOOD AND FOOD RELATED ITEMS. SWEATSHIRT HANGING ON WIRE SHELVING IN DRY STORAGE AREA.
Location: Dry storage
- Improper storage location
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: 10/14/2014: INVERT PLATES AND BOWLS TO PREVENT CONTAMINATION OF FOOD CONTACT SURFACE. PLATES AND BOWLS ON ROLLING CART IN COOK LINE AREA ARE SOILED.
Location: Cook line
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 10/14/2014: STORE WET CLOTHS IN IN-PLACE SANITIZER BUCKET OR SOILED LINEN STORAGE WHEN NOT IN USE. CURRENTLY, WET CLOTHS LAYING IN VARIOUS AREAS AROUND KITCHEN. (1) REMOVE CLOTHS FROM UNDERNEATH DISH DRYING RACK ON PREP TABLE ACROSS FROM 3-BAY SINK. ALLOW EQUIPMENT TO AIR DRY WITHOUT CLOTHS. (2) REMOVE CLOTHS FROM UNDERNEATH ICE BATH AT ROLLING CART ON COOK LINE.
Location: Cook line
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 10/14/2014: STORE WET CLOTHS IN IN-PLACE SANITIZER BUCKET OR SOILED LINEN STORAGE WHEN NOT IN USE. CURRENTLY, WET CLOTHS LAYING IN VARIOUS AREAS AROUND KITCHEN. (1) REMOVE CLOTHS FROM UNDERNEATH DISH DRYING RACK ON PREP TABLE ACROSS FROM 3-BAY SINK. ALLOW EQUIPMENT TO AIR DRY WITHOUT CLOTHS. (2) REMOVE CLOTHS FROM UNDERNEATH ICE BATH AT ROLLING CART ON COOK LINE.
Location: Dish machine area
- Wiping cloth(s) / separate cloth(s) (corrected on site)
Wiping cloth(s) used improperly.
Correction: Cloth(s) used for raw animal products shall be kept separate from other cloth(s) and used for other purposes.
Comments: 10/14/2014: USE SEPERATE CLOTH FOR WIPING SURFACES THEN USED FOR WIPING UP RAW MEATS. EMPLOYEE USED CLOTH TO WIPE UP RAW BEEF FROM PREP SURFACE, THEN WENT TO USE SAME CLOTH FOR DIPPING INTO SANITIZER AND SANTIZING PREP SURFACE. CORRECTED DURING INSPECTION.
Location: Prep area
- Wiping cloths / clean
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Comments: 10/14/2014: CHANGE CLOTHS AT FLAT GRILL WHEN SOILED WITH GREASE AND FOOD DEBRIS. CLOTHS AT FLAT GRILL ARE HEAVILY SOILED AND NEED TO BE CHANGED OUT.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 10/14/2014: REMOVE ICE BUILD UP FROM REACH-IN FREEZER IN DRY STORAGE AREA. ICE BUILD UP RUNNING FROM FAN UNIT TO FLOOR OF FREEZER. UNIT MAY NEED TO BE SERVICED.
Location: Dry storage
Equipment: Reach in freezer (2door)
|
10/23/2014 | 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: 10/14/2014: MAINTAIN POTENTIALLY HAZARDOUS FOOD ITEMS AT 41 dF OR BELOW. RAW SHREDDED POTATOES AND RAW EGGS TESTING AT 68-69 dF. ICE BATH BEING USED IMPROPERLY. EGGS AND POTATOES DISCARDED. CORRECTED DURING INSPECTION.
Location: Cook line
Equipment: Prep table
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 10/14/2014: MAINTAIN POTENTIALLY HAZARDOUS FOOD ITEMS AT 41 dF OR BELOW. RAW SHREDDED POTATOES AND RAW EGGS TESTING AT 68-69 dF. ICE BATH BEING USED IMPROPERLY. EGGS AND POTATOES DISCARDED. CORRECTED DURING INSPECTION.
Location: Cook line
Equipment: Prep table
- 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: 10/14/2014: STORE EMPLOYEE DRINKS IN APPROVED AREA AWAY FROM FOOD AND FOOD RELATED ITEMS. EMPLOYEE DRINK STORED WITH PREP ITEMS AND UTENSILS ON WOODEN SHELF IN PREP AREA.
Location: Prep area
Equipment: Wood shelving
- 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: 10/14/2014: USE PLASTIC WRAP OR WAX PAPER TO COVER BISCUITS ON COOK LINE. CLOTH TOWELS ARE NOT AN APPROVED FOOD CONTACT ITEM.
Location: Cook line
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 10/14/2014: CLEAN AND SANITIZE ROLLING WIRE CART IN COOK LINE AREA. CART IS SOILED AND COLLECTING DUST AND DEBRIS.
Location: Cook line
Equipment: Rolling cart
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 10/14/2014: CLEAN AND SANITIZE FOOD CONTACT SURFACES ONCE THEY'VE BECOME SOILED WITH APPROVED SANITIZER. SCISSORS AND TRAY WERE USED IN HANDLING RAW BEEF AND WERE NOT PLACED AT 3-BAY FOR WASHING/RINSING/SANITIZING AFTER USE. SCISSORS WERE PUT BACK INTO STORAGE AREA AND TRAY WAS LEFT AT PREP SINK. CORRECTED DURING INSPECTION.
Location: Prep area
- Improper hand washing (corrected on site)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: 10/14/2014: WASH HANDS FOR AT LEAST 20 SECONDS PRIOR TO RINSING AND DRYING. EMPLOYEE BRIEFLY WASHED HANDS UNDER WATER WITH SOAP PRIOR TO DRYING. CORRECTED DURING INSPECTION.
Location: Prep area
Equipment: Hand sink
- Chemical sanitizing exposure time and concentration (corrected on site)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 10/14/2014: MAINTAIN IN-PLACE SANITIZER AT 50-100 PPM. IN-PLACE SANITIZER IN PREP AREA TESTING AT 200 + PPM. CORRECTED DURING INSPECTION.
Location: Prep area
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 10/14/2014: STORE PERSONAL ITEMS IN APPROVED AREA AWAY FROM FOOD AND FOOD RELATED ITEMS. SWEATSHIRT HANGING ON WIRE SHELVING IN DRY STORAGE AREA.
Location: Dry storage
- Improper storage location
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: 10/14/2014: INVERT PLATES AND BOWLS TO PREVENT CONTAMINATION OF FOOD CONTACT SURFACE. PLATES AND BOWLS ON ROLLING CART IN COOK LINE AREA ARE SOILED.
Location: Cook line
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 10/14/2014: STORE WET CLOTHS IN IN-PLACE SANITIZER BUCKET OR SOILED LINEN STORAGE WHEN NOT IN USE. CURRENTLY, WET CLOTHS LAYING IN VARIOUS AREAS AROUND KITCHEN. (1) REMOVE CLOTHS FROM UNDERNEATH DISH DRYING RACK ON PREP TABLE ACROSS FROM 3-BAY SINK. ALLOW EQUIPMENT TO AIR DRY WITHOUT CLOTHS. (2) REMOVE CLOTHS FROM UNDERNEATH ICE BATH AT ROLLING CART ON COOK LINE.
Location: Cook line
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 10/14/2014: STORE WET CLOTHS IN IN-PLACE SANITIZER BUCKET OR SOILED LINEN STORAGE WHEN NOT IN USE. CURRENTLY, WET CLOTHS LAYING IN VARIOUS AREAS AROUND KITCHEN. (1) REMOVE CLOTHS FROM UNDERNEATH DISH DRYING RACK ON PREP TABLE ACROSS FROM 3-BAY SINK. ALLOW EQUIPMENT TO AIR DRY WITHOUT CLOTHS. (2) REMOVE CLOTHS FROM UNDERNEATH ICE BATH AT ROLLING CART ON COOK LINE.
Location: Dish machine area
- Wiping cloth(s) / separate cloth(s) (corrected on site)
Wiping cloth(s) used improperly.
Correction: Cloth(s) used for raw animal products shall be kept separate from other cloth(s) and used for other purposes.
Comments: 10/14/2014: USE SEPERATE CLOTH FOR WIPING SURFACES THEN USED FOR WIPING UP RAW MEATS. EMPLOYEE USED CLOTH TO WIPE UP RAW BEEF FROM PREP SURFACE, THEN WENT TO USE SAME CLOTH FOR DIPPING INTO SANITIZER AND SANTIZING PREP SURFACE. CORRECTED DURING INSPECTION.
Location: Prep area
- Wiping cloths / clean
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Comments: 10/14/2014: CHANGE CLOTHS AT FLAT GRILL WHEN SOILED WITH GREASE AND FOOD DEBRIS. CLOTHS AT FLAT GRILL ARE HEAVILY SOILED AND NEED TO BE CHANGED OUT.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 10/14/2014: REMOVE ICE BUILD UP FROM REACH-IN FREEZER IN DRY STORAGE AREA. ICE BUILD UP RUNNING FROM FAN UNIT TO FLOOR OF FREEZER. UNIT MAY NEED TO BE SERVICED.
Location: Dry storage
Equipment: Reach in freezer (2door)
|
10/14/2014 | Routine |
- 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: 5/22/2014: CONTACT PEST CONTROL PROVIDER AND HAVE FACILITY TREATED FOR RODENTS. EVIDENCE OF RODENTS FOUND IN DRY STORAGE AREA. SEAL HOLE IN CEILING ABOVE CHEMICAL CART BY BACK-DOOR (REPLACE CEILING TILE). PULL ALL CARTS FROM WALLS AND CLEAN/SANITIZE FLOOR-WALL JUNCTURES. CLEAN AND SANITIZE BEHIND ALL EQUIPMENT IN DRY STORAGE ROOM. CLEAN AND SANITIZE COFFEE MUGS AND EQUIPMENT ON LOWER SHELF IN SOUTHEAST CORNER OF DRY STORAGE ROOM. MONITOR ROOM FOR ACTIVITY. HAVE PEST CONTROL TECHINICIAN AGGRESSIVELY TREAT FACILITY. MAINTAIN MONTHLY TREATMENT AND SANITATION AFTER ISSUE RESOLVED. REPEAT VIOLATION.
Location: Dry storage
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: 5/22/2014: DRY HANDS WITH SINGLE SERVICE TOWEL OR HAND DRYING MACHINE AFTER WASHING HANDS. COOK USED A CLOTH TOWEL TO DRY HANDS AND ARMS AFTER WASHING HANDS. DO NOT USE CLOTH TOWELS.
Location: Cook line
- 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: 5/22/2014: MAINTAIN IN-PLACE SANITIZER BETWEEN 50-100 PPM. CURRENTLY, IN-PLACE SANITIZER IS AT 200+ PPM, TOO HIGH. PLACE SANITIZER BUCKET ON FLOOR, AWAY FROM FOOD PREP SURFACES AND EQUIPMENT.
Location: Kitchen
Equipment: Prep table
- Durability / utensils and equipment (corrected on site)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 5/22/2014: USE PROPER UTENSIL WITH HANDLE AT SMALL 1-DOOR COLD-TOP AT COOKLINE. CURRENTLY, SMALL PLASTIC BOWL BEING USED AS UTENSIL. SMALL PLASTIC BOWL IS NOT INTENDED FOR USE AS A UTENSIL.
Location: Cook line
Equipment: Cold top
|
06/03/2014 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 5/22/2014: CONTACT PEST CONTROL PROVIDER AND HAVE FACILITY TREATED FOR RODENTS. EVIDENCE OF RODENTS FOUND IN DRY STORAGE AREA. SEAL HOLE IN CEILING ABOVE CHEMICAL CART BY BACK-DOOR (REPLACE CEILING TILE). PULL ALL CARTS FROM WALLS AND CLEAN/SANITIZE FLOOR-WALL JUNCTURES. CLEAN AND SANITIZE BEHIND ALL EQUIPMENT IN DRY STORAGE ROOM. CLEAN AND SANITIZE COFFEE MUGS AND EQUIPMENT ON LOWER SHELF IN SOUTHEAST CORNER OF DRY STORAGE ROOM. MONITOR ROOM FOR ACTIVITY. HAVE PEST CONTROL TECHINICIAN AGGRESSIVELY TREAT FACILITY. MAINTAIN MONTHLY TREATMENT AND SANITATION AFTER ISSUE RESOLVED. REPEAT VIOLATION.
Location: Dry storage
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: 5/22/2014: DRY HANDS WITH SINGLE SERVICE TOWEL OR HAND DRYING MACHINE AFTER WASHING HANDS. COOK USED A CLOTH TOWEL TO DRY HANDS AND ARMS AFTER WASHING HANDS. DO NOT USE CLOTH TOWELS.
Location: Cook line
- 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: 5/22/2014: MAINTAIN IN-PLACE SANITIZER BETWEEN 50-100 PPM. CURRENTLY, IN-PLACE SANITIZER IS AT 200+ PPM, TOO HIGH. PLACE SANITIZER BUCKET ON FLOOR, AWAY FROM FOOD PREP SURFACES AND EQUIPMENT.
Location: Kitchen
Equipment: Prep table
- Durability / utensils and equipment (corrected on site)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 5/22/2014: USE PROPER UTENSIL WITH HANDLE AT SMALL 1-DOOR COLD-TOP AT COOKLINE. CURRENTLY, SMALL PLASTIC BOWL BEING USED AS UTENSIL. SMALL PLASTIC BOWL IS NOT INTENDED FOR USE AS A UTENSIL.
Location: Cook line
Equipment: Cold top
|
05/22/2014 | Routine |
- Toxic material(s) separation (corrected on site)
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: SPRAY BOTTLE OF BLEACH WATER STORED ON SHELF ABOVE PREP TABLE. STORE CHEMICALS IN CHEMICAL STORAGE AREA WHEN NOT IN USE.
Location: Prep area
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET WIPING CLOTHS LAYING ON SERVICE COUNTER. STORE IN SANITIZER SOLUTION OR PLACE IN SOILED LINEN STORAGE WHEN NOT IN USE.
Location: Service counter
- 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: TRAYS OF BISCUITS UNCOVERED IN REACH-IN FREEZER. KEEP TRAYS COVERED WHILE IN STORAGE.
Location: Dry storage
Equipment: reach in freezer
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Wait staff area
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Wait staff area
Equipment: Hand sink
|
11/27/2013 | Recheck |
- Toxic material(s) separation (corrected on site)
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: SPRAY BOTTLE OF BLEACH WATER STORED ON SHELF ABOVE PREP TABLE. STORE CHEMICALS IN CHEMICAL STORAGE AREA WHEN NOT IN USE.
Location: Prep area
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET WIPING CLOTHS LAYING ON SERVICE COUNTER. STORE IN SANITIZER SOLUTION OR PLACE IN SOILED LINEN STORAGE WHEN NOT IN USE.
Location: Service counter
- 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: TRAYS OF BISCUITS UNCOVERED IN REACH-IN FREEZER. KEEP TRAYS COVERED WHILE IN STORAGE.
Location: Dry storage
Equipment: reach in freezer
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Wait staff area
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Wait staff area
Equipment: Hand sink
|
11/14/2013 | Routine |
- 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: MOUSE DROPPINGS FOUND UNDERNEATH 2-BAY SINK IN WALL. CLEAN AND SANITIZE AREA. REPAIR HOLES IN WALL. MOUSE DROPPINGS FOUND IN DRY STORAGE AREA AROUND COFFEE MUGS. CLEAN, SANITIZE AND MAINTAIN. MONITOR AREAS FOR FURTHER ACTIVITY. IF NEEDED, CONTACT PEST CONTROL PROVIDER AND HAVE FACILITY AGRESSIVELY TREATED FOR RODENTS.
Location: Dry storage
- 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: MOUSE DROPPINGS FOUND UNDERNEATH 2-BAY SINK IN WALL. CLEAN AND SANITIZE AREA. REPAIR HOLES IN WALL. MOUSE DROPPINGS FOUND IN DRY STORAGE AREA AROUND COFFEE MUGS. CLEAN, SANITIZE AND MAINTAIN. MONITOR AREAS FOR FURTHER ACTIVITY. IF NEEDED, CONTACT PEST CONTROL PROVIDER AND HAVE FACILITY AGRESSIVELY TREATED FOR RODENTS.
Location: Prep area
- 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: CLEAN AND SANITIZE CAN OPENER BLADE IN PREP AREA BEFORE AND AFTER USE. DO NOT ALLOW FOOD AND OTHER DEBRIS TO BUILD-UP.
Location: Prep area
Equipment: Can opener
- 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 SANITIZERS IN KITCHEN AND PREP AREA ARE TESTING AT 200+ PPM (TOO HIGH), . IN-PLACE SANITIZER AT WAIT STATION IS TESTING AT 0 PPM (TOO LOW). SPRAY BOTTLE SANITIZER IS TESTING AT 200+ PPM (TOO HIGH). MAINTAIN BLEACH WATER SOLUTIONS BETWEEN 50-100 PPM. USE TEST STRIPS TO VERIFY CONCENTRATION. MAKE SOLUTION FRESH EACH MORNING AND REMAKE THROUGHOUT THE WORK DAY. DISCARD AT CLOSING.
Location: Kitchen
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZERS IN KITCHEN AND PREP AREA ARE TESTING AT 200+ PPM (TOO HIGH), . IN-PLACE SANITIZER AT WAIT STATION IS TESTING AT 0 PPM (TOO LOW). SPRAY BOTTLE SANITIZER IS TESTING AT 200+ PPM (TOO HIGH). MAINTAIN BLEACH WATER SOLUTIONS BETWEEN 50-100 PPM. USE TEST STRIPS TO VERIFY CONCENTRATION. MAKE SOLUTION FRESH EACH MORNING AND REMAKE THROUGHOUT THE WORK DAY. DISCARD AT CLOSING.
Location: Prep area
- 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 SANITIZERS IN KITCHEN AND PREP AREA ARE TESTING AT 200+ PPM (TOO HIGH), . IN-PLACE SANITIZER AT WAIT STATION IS TESTING AT 0 PPM (TOO LOW). SPRAY BOTTLE SANITIZER IS TESTING AT 200+ PPM (TOO HIGH). MAINTAIN BLEACH WATER SOLUTIONS BETWEEN 50-100 PPM. USE TEST STRIPS TO VERIFY CONCENTRATION. MAKE SOLUTION FRESH EACH MORNING AND REMAKE THROUGHOUT THE WORK DAY. DISCARD AT CLOSING.
Location: Wait staff area
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: EMPLOYEE NOT WEARING PROPER HAIR RESTRAINT. HAIR NETS OR HATS NEED TO BE WORN ASIDE FROM PULLING THE HAIR UP.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE LIGHT BULB IN CEILING FIXTURE IN DRY STORAGE ROOM. REPLACE LIGHT BULB IN BEVERAGE-AIR FREEZER IN DRY STORAGE ROOM.
Location: Dry storage
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR HOLES IN WALL UNDERNEATH 2-BAY SINK.
Location: Prep area
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: SMALL PLASTIC CUPS USED AS UTENSILS AT COLD-TOP COOLER IN KITCHEN. USE RIGID METAL OR PLASTIC UTENSILS MEANT FOR WASHING AND REUSE.
Location: Kitchen
Equipment: Cold top
|
07/16/2013 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: MOUSE DROPPINGS FOUND UNDERNEATH 2-BAY SINK IN WALL. CLEAN AND SANITIZE AREA. REPAIR HOLES IN WALL. MOUSE DROPPINGS FOUND IN DRY STORAGE AREA AROUND COFFEE MUGS. CLEAN, SANITIZE AND MAINTAIN. MONITOR AREAS FOR FURTHER ACTIVITY. IF NEEDED, CONTACT PEST CONTROL PROVIDER AND HAVE FACILITY AGRESSIVELY TREATED FOR RODENTS.
Location: Dry storage
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: MOUSE DROPPINGS FOUND UNDERNEATH 2-BAY SINK IN WALL. CLEAN AND SANITIZE AREA. REPAIR HOLES IN WALL. MOUSE DROPPINGS FOUND IN DRY STORAGE AREA AROUND COFFEE MUGS. CLEAN, SANITIZE AND MAINTAIN. MONITOR AREAS FOR FURTHER ACTIVITY. IF NEEDED, CONTACT PEST CONTROL PROVIDER AND HAVE FACILITY AGRESSIVELY TREATED FOR RODENTS.
Location: Prep area
- 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: CLEAN AND SANITIZE CAN OPENER BLADE IN PREP AREA BEFORE AND AFTER USE. DO NOT ALLOW FOOD AND OTHER DEBRIS TO BUILD-UP.
Location: Prep area
Equipment: Can opener
- 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 SANITIZERS IN KITCHEN AND PREP AREA ARE TESTING AT 200+ PPM (TOO HIGH), . IN-PLACE SANITIZER AT WAIT STATION IS TESTING AT 0 PPM (TOO LOW). SPRAY BOTTLE SANITIZER IS TESTING AT 200+ PPM (TOO HIGH). MAINTAIN BLEACH WATER SOLUTIONS BETWEEN 50-100 PPM. USE TEST STRIPS TO VERIFY CONCENTRATION. MAKE SOLUTION FRESH EACH MORNING AND REMAKE THROUGHOUT THE WORK DAY. DISCARD AT CLOSING.
Location: Kitchen
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZERS IN KITCHEN AND PREP AREA ARE TESTING AT 200+ PPM (TOO HIGH), . IN-PLACE SANITIZER AT WAIT STATION IS TESTING AT 0 PPM (TOO LOW). SPRAY BOTTLE SANITIZER IS TESTING AT 200+ PPM (TOO HIGH). MAINTAIN BLEACH WATER SOLUTIONS BETWEEN 50-100 PPM. USE TEST STRIPS TO VERIFY CONCENTRATION. MAKE SOLUTION FRESH EACH MORNING AND REMAKE THROUGHOUT THE WORK DAY. DISCARD AT CLOSING.
Location: Prep area
- 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 SANITIZERS IN KITCHEN AND PREP AREA ARE TESTING AT 200+ PPM (TOO HIGH), . IN-PLACE SANITIZER AT WAIT STATION IS TESTING AT 0 PPM (TOO LOW). SPRAY BOTTLE SANITIZER IS TESTING AT 200+ PPM (TOO HIGH). MAINTAIN BLEACH WATER SOLUTIONS BETWEEN 50-100 PPM. USE TEST STRIPS TO VERIFY CONCENTRATION. MAKE SOLUTION FRESH EACH MORNING AND REMAKE THROUGHOUT THE WORK DAY. DISCARD AT CLOSING.
Location: Wait staff area
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: EMPLOYEE NOT WEARING PROPER HAIR RESTRAINT. HAIR NETS OR HATS NEED TO BE WORN ASIDE FROM PULLING THE HAIR UP.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE LIGHT BULB IN CEILING FIXTURE IN DRY STORAGE ROOM. REPLACE LIGHT BULB IN BEVERAGE-AIR FREEZER IN DRY STORAGE ROOM.
Location: Dry storage
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: SMALL PLASTIC CUPS USED AS UTENSILS AT COLD-TOP COOLER IN KITCHEN. USE RIGID METAL OR PLASTIC UTENSILS MEANT FOR WASHING AND REUSE.
Location: Kitchen
Equipment: Cold top
|
07/08/2013 | Routine |
| No violation noted during this evaluation. | 03/26/2013 | Routine |
| No violation noted during this evaluation. | 12/14/2012 | Routine |
- 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 (back)
|
10/02/2012 | Recheck |
- 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 (back)
|
09/25/2012 | Routine |
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER IN PREP AREA IS TOO STRONG, TESTING AT 200+ PPM. MAINTAIN CONCENTRATION BETWEEN 50-100 PPM.
Location: Prep area
|
06/19/2012 | Routine |
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- 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.
|
02/17/2012 | Recheck |
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- 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.
|
02/09/2012 | Routine |
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