- 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: No reading in sani bucket in grill area; corrected on site by re-filling from dispenser, which was fine at about 200 ppm.
Location: Service counter
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Dust built up on fan housings in walk-in cooler; clean. 2. Crumbs accumulating in toaster in grill area; clean. 3. Soda fountain: nozzles are clean, however sugars are building up on underside of fountain heads. Clean.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Dust built up on fan housings in walk-in cooler; clean. 2. Crumbs accumulating in toaster in grill area; clean. 3. Soda fountain: nozzles are clean, however sugars are building up on underside of fountain heads. Clean.
Location: Service counter
Equipment: -
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Dust built up on fan housings in walk-in cooler; clean. 2. Crumbs accumulating in toaster in grill area; clean. 3. Soda fountain: nozzles are clean, however sugars are building up on underside of fountain heads. Clean.
Location: Service counter
Equipment: Soda machine
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels at hand sink in grill area.
Location: Service counter
Equipment: Hand sink
- 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 top of machine; provide clean container or install rack.
Location: Kitchen
Equipment: Ice machine
|
10/14/2014 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Hot food bar: marinara in hot water bath not up to temp: one container at 106, one at 123. CORRECTED ON SITE, thanks.
Location: Service counter
- Sanitizing exposure time or 160 degrees (corrected)
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: Temped dish machine several times, temps ranged from 145-155. Ecolab is due out for service call this week, manager will have them address this issue. **Using chemical sanitizer in place of heat until dish machine is repaired.
Location: Dish machine area
Equipment: Dishmachine
- 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: Cooked corned beef under raw bacon and raw beef: CORRECTED ON SITE, thanks.
Location: Walk-in cooler
- Cutting surface(s) (corrected)
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.
Comments: Cutting boards at sandwich station starting to show grooves; resurface.
Location: Service counter
|
03/24/2014 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Hot food bar: marinara in hot water bath not up to temp: one container at 106, one at 123. CORRECTED ON SITE, thanks.
Location: Service counter
- Sanitizing exposure time or 160 degrees
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: Temped dish machine several times, temps ranged from 145-155. Ecolab is due out for service call this week, manager will have them address this issue. **Using chemical sanitizer in place of heat until dish machine is repaired.
Location: Dish machine area
Equipment: Dishmachine
- 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: Cooked corned beef under raw bacon and raw beef: CORRECTED ON SITE, thanks.
Location: Walk-in cooler
- 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.
Comments: Cutting boards at sandwich station starting to show grooves; resurface.
Location: Service counter
|
03/10/2014 | 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.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Condesation leak inside of freezer. Please clean ice build up in walk in freezer.2. Victory cooler soiled. Please clean and sanitize refrigeration unit.
Location: Walk-in freezer
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Condesation leak inside of freezer. Please clean ice build up in walk in freezer.2. Victory cooler soiled. Please clean and sanitize refrigeration unit.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Small leak in three bay faucet. Repair to good working conditions to stop the leak.
Location: Kitchen
|
07/26/2013 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Chicken on steam table being held at 112 degrees F. Manager turned up temperature on unit.
Location: Service counter
Equipment: Steam table
- Sanitizing exposure time or 160 degrees (corrected)
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: Dishmachine sanitizing temperature at 140 degrees. Manager called maintenance company and will sanitize dishes in 3-bay sink until unit is repaired.
Location: Dish machine area
Equipment: Dishmachine
- 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: Raw chicken in marinade container observed on walk in cooler floor. Store all food items at least 6 inches off the floor.
Location: Walk-in cooler
|
03/28/2013 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Chicken on steam table being held at 112 degrees F. Manager turned up temperature on unit.
Location: Service counter
Equipment: Steam table
- Sanitizing exposure time or 160 degrees
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: Dishmachine sanitizing temperature at 140 degrees. Manager called maintenance company and will sanitize dishes in 3-bay sink until unit is repaired.
Location: Dish machine area
Equipment: Dishmachine
- Food storage (corrected on site)
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: Raw chicken in marinade container observed on walk in cooler floor. Store all food items at least 6 inches off the floor.
Location: Walk-in cooler
|
03/19/2013 | Routine |
- 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.
Location: Kitchen (back)
- Ventilation soiled (corrected on site)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Location: Kitchen
- Food storage (corrected on site)
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.
Location: Walk-in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Bottom of Victory refrigeration soiled. Please clean.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Repair leak to dish machine.
Location: Kitchen (back)
|
11/12/2012 | Routine |
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Emp restroom
|
06/14/2012 | Routine |
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Dish washer in need of repair.2. Cold top in dining line in need of repair.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Dish washer in need of repair.2. Cold top in dining line in need of repair.
Location: Dining room
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Victory refrigeration unit soiled at the bottom from food debris. Please clean and sanitize.
Location: Kitchen
|
03/02/2012 | Recheck |
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Dish washer in need of repair.2. Cold top in dining line in need of repair.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Dish washer in need of repair.2. Cold top in dining line in need of repair.
Location: Dining room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Victory refrigeration unit soiled at the bottom from food debris. Please clean and sanitize.
Location: Kitchen
|
02/28/2012 | Routine |
| No violation noted during this evaluation. | 02/20/2012 | Pre-Licensing Recheck |
| No violation noted during this evaluation. | 01/23/2012 | Pre-Licensing |
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