- 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 BENEATH FRYERS AND CEILING ARE SOILED AT COOK LINE. CLEAN FLOORS AND CEILINGS INCLUDING EXHAUST GRATES.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: BOTTOM PORTION OF PREP TOP COOLER IS NOT WORKING. REPAIR COOLER TO PROPER WORKING ORDER.FOOD ITEMS AT TOP OF COOLER ARE AT APPROPRIATE TEMPERATURES.
Location: Cook line
Equipment: Prep Top Cooler
- 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: BOTTLES OF TEA AND JUICE STORED INSIDE ICE BIN. DO NOT STORE SINGLE SERVICE DRINKS INSIDE ICE BIN. BOTTLES REMOVED CORRECTED ON SITE.
Location: Cook line
Equipment: Ice bin
- 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: ICE DISPENSING PLATFORM SOILED. CLEAN AND SANITIZE.
Location: Cook line
Equipment: Ice bin
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09/24/2014 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SLICER SOILED WITH FOOD DEBRIS NEAR BLADE GUARD.CLEAN AND SANTIZE. SHOULD BE CLEANED AND SANITIZED EVERY 4 HOURS DURING CONTINUAL USE OR AFTER EACH USE.
Location: Service counter
Equipment: Slicer
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: 1. QUAT TEST KIT ON SITE IS DRIED OUT.REPLACE WITH NEW TEST KIT. MARCH 26: HAVE TEST STRIPS ON ORDER. WILL RECEIVE THEM NEXT WEEK.
Location: Three bay area
Equipment: 3-bay
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03/26/2014 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SLICER SOILED WITH FOOD DEBRIS NEAR BLADE GUARD.CLEAN AND SANTIZE. SHOULD BE CLEANED AND SANITIZED EVERY 4 HOURS DURING CONTINUAL USE OR AFTER EACH USE.
Location: Service counter
Equipment: Slicer
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: 1. QUAT TEST KIT ON SITE IS DRIED OUT.REPLACE WITH NEW TEST KIT.
Location: Three bay area
Equipment: 3-bay
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03/18/2014 | Routine |
| No violation noted during this evaluation. | 06/13/2013 | Routine |
- 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.
Location: Kitchen (front)
Equipment: Can opener
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen (front)
- 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. CLEAN SOILED FLOOR BENEATH EQUIPMENT AS APPLICABLE.
Location: Kitchen (front)
- Hand sink temperature (corrected on site)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Womens restroom
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. RESEAL 3-BAY SINK TO WALL.
Equipment: 3-bay
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. EXTERIOR FREEZER ON COOK'S DINE.
Location: Cook line
Equipment: reach in freezer
|
10/30/2012 | 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. Combinaton cold top / reach in cooler on servivng line holding crab salad at 58 deg. F. Hold all cold foods at 41 deg. F. or below. NOTE > DO NOT ALLOW EMPTY SPACES ON TOP OF UNIT WERE PANS ARE MISING TO HELP MAINTAIN PROPER FOOD TEMPS.
Location: Kitchen (front)
Equipment: Prep Top Cooler
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. Both hand sinks soiled in kitchen areas. Clean.
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hand sinks on front service line and in back three bay sink area were out of service due to drain back up at time of inspecton. Plumber was on site repairing drain during inspection. Repair drain lines to a sound working condition. NOTE > TEMPOARY HAND WASHING WAS SET UP AT THREE BAY SINK UNTIL REPAIRS ARE MADE.
Location: Kitchen (front)
Equipment: Hand sink
|
04/03/2012 | 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. Combinaton cold top / reach in cooler on servivng line holding crab salad at 58 deg. F. Hold all cold foods at 41 deg. F. or below. NOTE > DO NOT ALLOW EMPTY SPACES ON TOP OF UNIT WERE PANS ARE MISING TO HELP MAINTAIN PROPER FOOD TEMPS.
Location: Kitchen (front)
Equipment: Prep Top Cooler
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. Both hand sinks soiled in kitchen areas. Clean.
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hand sinks on front service line and in back three bay sink area were out of service due to drain back up at time of inspecton. Plumber was on site repairing drain during inspection. Repair drain lines to a sound working condition. NOTE > TEMPOARY HAND WASHING WAS SET UP AT THREE BAY SINK UNTIL REPAIRS ARE MADE.
Location: Kitchen (front)
Equipment: Hand sink
|
03/30/2012 | 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. Combinaton cold top / reach in cooler on servivng line holding crab salad at 58 deg. F. Hold all cold foods at 41 deg. F. or below. NOTE > DO NOT ALLOW EMPTY SPACES ON TOP OF UNIT WERE PANS ARE MISING TO HELP MAINTAIN PROPER FOOD TEMPS.
Location: Kitchen (front)
Equipment: Prep Top Cooler
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. Both hand sinks soiled in kitchen areas. Clean.
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hand sinks on front service line and in back three bay sink area were out of service due to drain back up at time of inspecton. Plumber was on site repairing drain during inspection. Repair drain lines to a sound working condition. NOTE > TEMPOARY HAND WASHING WAS SET UP AT THREE BAY SINK UNTIL REPAIRS ARE MADE.
Location: Kitchen (front)
Equipment: Hand sink
|
03/23/2012 | 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. Combinaton cold top / reach in cooler on servivng line holding crab salad at 58 deg. F. Hold all cold foods at 41 deg. F. or below. NOTE > DO NOT ALLOW EMPTY SPACES ON TOP OF UNIT WERE PANS ARE MISING TO HELP MAINTAIN PROPER FOOD TEMPS.
Location: Kitchen (front)
Equipment: Prep Top Cooler
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. Both hand sinks soiled in kitchen areas. Clean.
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hand sinks on front service line and in back three bay sink area were out of service due to drain back up at time of inspecton. Plumber was on site repairing drain during inspection. Repair drain lines to a sound working condition. NOTE > TEMPOARY HAND WASHING WAS SET UP AT THREE BAY SINK UNTIL REPAIRS ARE MADE.
Location: Kitchen (front)
Equipment: Hand sink
|
03/16/2012 | Routine |
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