- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: Provide no smoking within 8 feet of entrance sign per state law. Proporcionar no fumar dentro de 8 pies de muestra de la entrada por la ley estatal.
- Physical structure maintenance (corrected)
Physical structure, ie. Floor, roof, foundation, stair, ceiling, exterior/interior wall, not maintained in safe and sound condition.
Correction: Every part of physical structure shall be maintained in a safe and sound condition capable of supporting reasonably expected loads.
Comments: Roof leak in corner back of kitchen area. Repair all roof leaks. Goteras en el techo en la esquina posterior del área de la cocina. Repare todas las goteras en el techo.
- 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: Cooked beans from yesterday in walk in cooler at 47-48 deg F. Disposed of three pans of beans at time of inspection.Note: on follow up inspection 9-3-2014 cooling rice in large pans covered at room temperature. Rice at 117.8 deg F and 122.3 deg F. Cool foods in shallow portions uncovered in walk in cooler. Always cool to 70 deg F in 2 hours or dispose of food; then cool from 70 deg F to 41 deg F or below in an additional 4 hours or dispose of food. Cooling shall be accomplished by using the following methods: in shallow pans in refrigeration, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.Los frijoles cocidos de ayer en pie en más fresco en 47-48 grados F. Dispuesta de tres ollas de frijoles en el momento de la inspección. Nota: En el seguimiento, la inspeccion 09-03-2014 arroz refrigeracion en grandes sartenes cubiertos a temperatura ambiente. Arroz a 117.8 grados F and 122.3 grados F. Enfrie los alimentos en porciones superficiales descubiertos en pie en el enfriador.Siempre fresca a 70 grados F en 2 horas o disponer de los alimentos; luego se enfría de 70 grados F a 41 grados F o menos en 4 horas adicionales o disponer de alimentos. El enfriamiento se logra mediante el uso de los métodos siguientes: en recipientes de poca profundidad en la refrigeración, utilizando porciones más pequeñas, en lugar de un baño de agua helada, o mediante la adición de hielo como ingrediente.
- Toxic material(s) separation (corrected)
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: Deodorant stored on shelf above prep table. Remove. Do not store any chemicals with or above foods. CORRECTEDDesodorante almacenada en estante encima de la mesa de preparación. Quitar. No guarde los productos químicos con o por encima de los alimentos. CORREGIDO
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Employee wearing one glove and one bare hand to make baskets of chips. If wearing gloves always wear on both hands. Empleado que llevaba un guante y una mano desnuda para hacer cestas de patatas fritas. Si el uso de guantes siempre llevan en ambas manos.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Not washing hands before putting on gloves. Always wash hands before putting on gloves.No lavarse las manos antes de ponerse los guantes. Lávese siempre las manos antes de ponerse los guantes.
- 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: Employee drink without lid or straw in kitchen. Provide lids and straws. Bebida Empleado sin tapa o paja en la cocina. Proporcionar tapas y pajas.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Some shelves in walk in cooler are soiled. Please clean where needed. Algunos estantes en pie en refrigerador están sucias. Por favor, limpiar cuando sea necesario.
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: Food preparation in front dining area. Discontinue. Must do all food preparation in kitchen or provide hand sink to areas up front for food prep. (cutting melons, working with pepper, etc)La preparación de alimentos en el comedor principal. Suspenda. Debe hacer toda la preparación de la comida en la cocina o proporcionar lavamanos a las áreas en la delantera para la preparación de alimentos. (cortar los melones, trabajando con pimienta, etc)
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Wet cloth towel on hand sink in kitchen. Please store in approved strength sanitizer solution. Do not place anything in or on hand sinks. Toalla mojada en la mano en el fregadero de la cocina. Por favor, guarde en la fuerza desinfectante aprobado solución. No coloque nada en o sobre lavamanos.
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: Relabel bulk containers.Vuelva a etiquetar los envases a granel.
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: Dumpster lid is open. Please keep closed to prevent pest harborage. Tapa contenedor está abierto. Por favor, mantenga cerradas para prevenir albergue de plagas.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Leak around light from ceiling in walk in cooler. Please repair. CORRECTEDRepair wall by walk in cooler to be smooth, non abosrbent and easily cleanable.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Leak around light from ceiling in walk in cooler. Please repair. CORRECTEDRepair wall by walk in cooler to be smooth, non abosrbent and easily cleanable.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Ceiling and walls in kitchen are soiled from smoke when cooking chicken. Clean ceiling and walls in kitchen. 2. Ceiling by cooling unit in walk in cooler is soiled. Please clean.3. Fan guards in walk in cooler are soiled. Please clean.1. techo y paredes de cocina están sucios por el humo al cocinar el pollo. Techo limpio y paredes en la cocina. 2. techo de la unidad de refrigeración en pie en el enfriador está sucia. Por favor, limpiar. 3. guardias de fans en pie en el enfriador se ensucian. Por favor, limpiar.---------------------------------09/10/14:Manager states the walk in cooler fans are scheduled for cleaning on Friday 09/12/14 and they are going to replace all the soiled FRP walls with new FRP.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet cloth towel on counter in front dining area. Please store in approved strength sanitizer solution.2. Wet cloth towel on hand sink in kitchen. Please store in approved strength sanitizer solution. Do not place anything in or on hand sinks. 3. Wet cloth towel stored with cilantro on prep table. Discontinue. Store in approved strength sanitizer solution. 1. toalla mojada en mostrador en el comedor principal. Por favor, guarde en la fuerza desinfectante aprobado solución. 2. toalla mojada en la mano en el fregadero de la cocina. Por favor, guarde en la fuerza desinfectante aprobado solución. No coloque nada en o sobre lavamanos. 3. toalla de tela húmedo almacenado con cilantro en mesa de preparación. Suspenda. Almacene en fuerza desinfectante aprobado solución.
- 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.
Comments: Cooked beans from yesterday in walk in cooler at 47-48 deg F. Disposed of three pans of beans at time of inspection.Note: on follow up inspection 9-3-2014 cooling rice in large pans covered at room temperature. Rice at 117.8 deg F and 122.3 deg F. Cool foods in shallow portions uncovered in walk in cooler.Always cool to 70 deg F in 2 hours or dispose of food; then cool from 70 deg F to 41 deg F or below in an additional 4 hours or dispose of food. Cooling shall be accomplished by using the following methods: in shallow pans in refrigeration, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.Los frijoles cocidos de ayer en pie en más fresco en 47-48 grados F. Dispuesta de tres ollas de frijoles en el momento de la inspección. Los frijoles cocidos de ayer en pie en más fresco en 47-48 grados F. Dispuesta de tres ollas de frijoles en el momento de la inspección. Nota: En el seguimiento, la inspeccion 09-03-2014 arroz refrigeracion en grandes sartenes cubiertos a temperatura ambiente. Arroz a 117.8 grados F and 122.3 grados F. Enfrie los alimentos en porciones superficiales descubiertos en pie en el enfriador.Siempre fresca a 70 grados F en 2 horas o disponer de los alimentos; luego se enfría de 70 grados F a 41 grados F o menos en 4 horas adicionales o disponer de alimentos. El enfriamiento se logra mediante el uso de los métodos siguientes: en recipientes de poca profundidad en la refrigeración, utilizando porciones más pequeñas, en lugar de un baño de agua helada, o mediante la adición de hielo como ingrediente.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Filters out in exhaust hood due to smoke build up when cooking chicken. Make sure exhaust hood is pulling correctly. Leave filters in hood. 09/10/14 CORRECTED2. Metal pans below oven. Remove and repair oven if needed. 09/10/14 CORRECTED3. Cardboard below drain line in walk in cooler. Remove and repair as needed. 09/10/14 CORRECTED4. Light guard hanging in main kitchen area and tied with plastic wrap. Discontinue. Remove plastic wrap and repair light guard. 5. Cabinet worn in men's bathroom. Repair or replace. CORRECTED1. Filtros en campana de extracción debido a fumar acumularse al cocinar el pollo. Asegúrese que la capota de escape está tirando correctamente. Deja filtros de la campana. 2. sartenes de metal debajo del horno. Retire y reparar el horno si es necesario. 3. cartón debajo de la línea de drenaje en pie en el enfriador. Retire y repare según sea necesario. 4. guardia Luz colgando en la principal zona de cocina y atado con una envoltura de plástico. Suspenda. Quite el envoltorio de plástico y protección luminosa reparación. 5. gabinete desgastado en el baño de hombres. Repare o reemplace.CORREGIDO-----------------------------------09/10/14:1. Chest freezer lid is heavily damaged. Lid is irrepairable, must be replaced. Chest freezer lid is flaking, dusting, and no longer smooth and nonporousManager states they are shopping for a replacement lid
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Kitchen fan is soiled. Clean.Ventilador de la cocina está sucia. Limipar.
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: 09/10/14:Observed food handlers not washing hands at the handsink. Always wash hands at the handsink.
Location: Kitchen
Equipment: Veg. Sink
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: 09/10/14:Observed food handlers not washing hands at the handsink. Always wash hands at the handsink.
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak below kitchen hand sink. Repair.Fugas debajo del fregadero de la cocina mano. Reparación.
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: Provide self door closure for women's bathroom door. Proporcionar cierre de la puerta auto de la puerta del baño de las mujeres.
- 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: 1. Foil in corner ceiling of kitchen. Remove. 2. Foil lining corner of hood to prevent smoke from escaping hood. Remove foil. Have hood repaired. 3. Foil where old furnace was placed. Remove and repair in approved manner. 09/10/14 CORRECTED4. Bottom of wall by walk in cooler is damaged. Repair to be smooth, non absorbent and easily cleanable. 5. Plastic wrap tied around wire shelf with dishes. Remove. 09/10/14 CORRECTED6. Plastic wrap tied around electrical cords. Remove.1. Foil en techo esquina de la cocina. Quitar. 2. Foil esquina revestimiento del capó para evitar que el humo se escape capucha. Retire el papel aluminio. Tiene capucha reparado. 3. Foil donde se colocó antiguo horno. Retire y reparar en forma adecuada. 4. inferior de la pared por el paseo en el enfriador está dañado. Reparar ser lisa, no absorbente y de fácil limpieza. 5. envoltura de plástico atada alrededor de estantería de alambre con los platos. Quitar. 6. envoltura de plástico atada alrededor de los cables eléctricos. Quitar.
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09/19/2014 | Recheck |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: Provide no smoking within 8 feet of entrance sign per state law. Proporcionar no fumar dentro de 8 pies de muestra de la entrada por la ley estatal.
- Physical structure maintenance
Physical structure, ie. Floor, roof, foundation, stair, ceiling, exterior/interior wall, not maintained in safe and sound condition.
Correction: Every part of physical structure shall be maintained in a safe and sound condition capable of supporting reasonably expected loads.
Comments: Roof leak in corner back of kitchen area. Repair all roof leaks. Goteras en el techo en la esquina posterior del área de la cocina. Repare todas las goteras en el techo.
- 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: Cooked beans from yesterday in walk in cooler at 47-48 deg F. Disposed of three pans of beans at time of inspection.Note: on follow up inspection 9-3-2014 cooling rice in large pans covered at room temperature. Rice at 117.8 deg F and 122.3 deg F. Cool foods in shallow portions uncovered in walk in cooler. Always cool to 70 deg F in 2 hours or dispose of food; then cool from 70 deg F to 41 deg F or below in an additional 4 hours or dispose of food. Cooling shall be accomplished by using the following methods: in shallow pans in refrigeration, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.Los frijoles cocidos de ayer en pie en más fresco en 47-48 grados F. Dispuesta de tres ollas de frijoles en el momento de la inspección. Nota: En el seguimiento, la inspeccion 09-03-2014 arroz refrigeracion en grandes sartenes cubiertos a temperatura ambiente. Arroz a 117.8 grados F and 122.3 grados F. Enfrie los alimentos en porciones superficiales descubiertos en pie en el enfriador.Siempre fresca a 70 grados F en 2 horas o disponer de los alimentos; luego se enfría de 70 grados F a 41 grados F o menos en 4 horas adicionales o disponer de alimentos. El enfriamiento se logra mediante el uso de los métodos siguientes: en recipientes de poca profundidad en la refrigeración, utilizando porciones más pequeñas, en lugar de un baño de agua helada, o mediante la adición de hielo como ingrediente.
- Toxic material(s) separation (corrected)
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: Deodorant stored on shelf above prep table. Remove. Do not store any chemicals with or above foods. CORRECTEDDesodorante almacenada en estante encima de la mesa de preparación. Quitar. No guarde los productos químicos con o por encima de los alimentos. CORREGIDO
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Employee wearing one glove and one bare hand to make baskets of chips. If wearing gloves always wear on both hands. Empleado que llevaba un guante y una mano desnuda para hacer cestas de patatas fritas. Si el uso de guantes siempre llevan en ambas manos.
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Not washing hands before putting on gloves. Always wash hands before putting on gloves.No lavarse las manos antes de ponerse los guantes. Lávese siempre las manos antes de ponerse los guantes.
- 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: Employee drink without lid or straw in kitchen. Provide lids and straws. Bebida Empleado sin tapa o paja en la cocina. Proporcionar tapas y pajas.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Some shelves in walk in cooler are soiled. Please clean where needed. Algunos estantes en pie en refrigerador están sucias. Por favor, limpiar cuando sea necesario.
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: Food preparation in front dining area. Discontinue. Must do all food preparation in kitchen or provide hand sink to areas up front for food prep. (cutting melons, working with pepper, etc)La preparación de alimentos en el comedor principal. Suspenda. Debe hacer toda la preparación de la comida en la cocina o proporcionar lavamanos a las áreas en la delantera para la preparación de alimentos. (cortar los melones, trabajando con pimienta, etc)
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Wet cloth towel on hand sink in kitchen. Please store in approved strength sanitizer solution. Do not place anything in or on hand sinks. Toalla mojada en la mano en el fregadero de la cocina. Por favor, guarde en la fuerza desinfectante aprobado solución. No coloque nada en o sobre lavamanos.
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: Relabel bulk containers.Vuelva a etiquetar los envases a granel.
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: Dumpster lid is open. Please keep closed to prevent pest harborage. Tapa contenedor está abierto. Por favor, mantenga cerradas para prevenir albergue de plagas.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Leak around light from ceiling in walk in cooler. Please repair.Fugas alrededor de la luz de techo en pie en el enfriador. Por favor reparar.
- Walls, floors, etc/soiled
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Ceiling and walls in kitchen are soiled from smoke when cooking chicken. Clean ceiling and walls in kitchen. 2. Ceiling by cooling unit in walk in cooler is soiled. Please clean.3. Fan guards in walk in cooler are soiled. Please clean.1. techo y paredes de cocina están sucios por el humo al cocinar el pollo. Techo limpio y paredes en la cocina. 2. techo de la unidad de refrigeración en pie en el enfriador está sucia. Por favor, limpiar. 3. guardias de fans en pie en el enfriador se ensucian. Por favor, limpiar.---------------------------------09/10/14:Manager states the walk in cooler fans are scheduled for cleaning on Friday 09/12/14 and they are going to replace all the soiled FRP walls with new FRP.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet cloth towel on counter in front dining area. Please store in approved strength sanitizer solution.2. Wet cloth towel on hand sink in kitchen. Please store in approved strength sanitizer solution. Do not place anything in or on hand sinks. 3. Wet cloth towel stored with cilantro on prep table. Discontinue. Store in approved strength sanitizer solution. 1. toalla mojada en mostrador en el comedor principal. Por favor, guarde en la fuerza desinfectante aprobado solución. 2. toalla mojada en la mano en el fregadero de la cocina. Por favor, guarde en la fuerza desinfectante aprobado solución. No coloque nada en o sobre lavamanos. 3. toalla de tela húmedo almacenado con cilantro en mesa de preparación. Suspenda. Almacene en fuerza desinfectante aprobado solución.
- 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.
Comments: Cooked beans from yesterday in walk in cooler at 47-48 deg F. Disposed of three pans of beans at time of inspection.Note: on follow up inspection 9-3-2014 cooling rice in large pans covered at room temperature. Rice at 117.8 deg F and 122.3 deg F. Cool foods in shallow portions uncovered in walk in cooler.Always cool to 70 deg F in 2 hours or dispose of food; then cool from 70 deg F to 41 deg F or below in an additional 4 hours or dispose of food. Cooling shall be accomplished by using the following methods: in shallow pans in refrigeration, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.Los frijoles cocidos de ayer en pie en más fresco en 47-48 grados F. Dispuesta de tres ollas de frijoles en el momento de la inspección. Los frijoles cocidos de ayer en pie en más fresco en 47-48 grados F. Dispuesta de tres ollas de frijoles en el momento de la inspección. Nota: En el seguimiento, la inspeccion 09-03-2014 arroz refrigeracion en grandes sartenes cubiertos a temperatura ambiente. Arroz a 117.8 grados F and 122.3 grados F. Enfrie los alimentos en porciones superficiales descubiertos en pie en el enfriador.Siempre fresca a 70 grados F en 2 horas o disponer de los alimentos; luego se enfría de 70 grados F a 41 grados F o menos en 4 horas adicionales o disponer de alimentos. El enfriamiento se logra mediante el uso de los métodos siguientes: en recipientes de poca profundidad en la refrigeración, utilizando porciones más pequeñas, en lugar de un baño de agua helada, o mediante la adición de hielo como ingrediente.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Filters out in exhaust hood due to smoke build up when cooking chicken. Make sure exhaust hood is pulling correctly. Leave filters in hood. 09/10/14 CORRECTED2. Metal pans below oven. Remove and repair oven if needed. 09/10/14 CORRECTED3. Cardboard below drain line in walk in cooler. Remove and repair as needed. 09/10/14 CORRECTED4. Light guard hanging in main kitchen area and tied with plastic wrap. Discontinue. Remove plastic wrap and repair light guard. 5. Cabinet worn in men's bathroom. Repair or replace. CORRECTED1. Filtros en campana de extracción debido a fumar acumularse al cocinar el pollo. Asegúrese que la capota de escape está tirando correctamente. Deja filtros de la campana. 2. sartenes de metal debajo del horno. Retire y reparar el horno si es necesario. 3. cartón debajo de la línea de drenaje en pie en el enfriador. Retire y repare según sea necesario. 4. guardia Luz colgando en la principal zona de cocina y atado con una envoltura de plástico. Suspenda. Quite el envoltorio de plástico y protección luminosa reparación. 5. gabinete desgastado en el baño de hombres. Repare o reemplace.CORREGIDO-----------------------------------09/10/14:1. Chest freezer lid is heavily damaged. Lid is irrepairable, must be replaced. Chest freezer lid is flaking, dusting, and no longer smooth and nonporousManager states they are shopping for a replacement lid
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Filters out in exhaust hood due to smoke build up when cooking chicken. Make sure exhaust hood is pulling correctly. Leave filters in hood. 09/10/14 CORRECTED2. Metal pans below oven. Remove and repair oven if needed. 09/10/14 CORRECTED3. Cardboard below drain line in walk in cooler. Remove and repair as needed. 09/10/14 CORRECTED4. Light guard hanging in main kitchen area and tied with plastic wrap. Discontinue. Remove plastic wrap and repair light guard. 5. Cabinet worn in men's bathroom. Repair or replace. CORRECTED1. Filtros en campana de extracción debido a fumar acumularse al cocinar el pollo. Asegúrese que la capota de escape está tirando correctamente. Deja filtros de la campana. 2. sartenes de metal debajo del horno. Retire y reparar el horno si es necesario. 3. cartón debajo de la línea de drenaje en pie en el enfriador. Retire y repare según sea necesario. 4. guardia Luz colgando en la principal zona de cocina y atado con una envoltura de plástico. Suspenda. Quite el envoltorio de plástico y protección luminosa reparación. 5. gabinete desgastado en el baño de hombres. Repare o reemplace.CORREGIDO-----------------------------------09/10/14:1. Chest freezer lid is heavily damaged. Lid is irrepairable, must be replaced. Chest freezer lid is flaking, dusting, and no longer smooth and nonporousManager states they are shopping for a replacement lid
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Kitchen fan is soiled. Clean.Ventilador de la cocina está sucia. Limipar.
- Hand washing (where) (corrected on site)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: 09/10/14:Observed food handlers not washing hands at the handsink. Always wash hands at the handsink.
Location: Kitchen
Equipment: Veg. Sink
- Hand washing (where) (corrected on site)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: 09/10/14:Observed food handlers not washing hands at the handsink. Always wash hands at the handsink.
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak below kitchen hand sink. Repair.Fugas debajo del fregadero de la cocina mano. Reparación.
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: Provide self door closure for women's bathroom door. Proporcionar cierre de la puerta auto de la puerta del baño de las mujeres.
- 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: 1. Foil in corner ceiling of kitchen. Remove. 2. Foil lining corner of hood to prevent smoke from escaping hood. Remove foil. Have hood repaired. 3. Foil where old furnace was placed. Remove and repair in approved manner. 09/10/14 CORRECTED4. Bottom of wall by walk in cooler is damaged. Repair to be smooth, non absorbent and easily cleanable. 5. Plastic wrap tied around wire shelf with dishes. Remove. 09/10/14 CORRECTED6. Plastic wrap tied around electrical cords. Remove.1. Foil en techo esquina de la cocina. Quitar. 2. Foil esquina revestimiento del capó para evitar que el humo se escape capucha. Retire el papel aluminio. Tiene capucha reparado. 3. Foil donde se colocó antiguo horno. Retire y reparar en forma adecuada. 4. inferior de la pared por el paseo en el enfriador está dañado. Reparar ser lisa, no absorbente y de fácil limpieza. 5. envoltura de plástico atada alrededor de estantería de alambre con los platos. Quitar. 6. envoltura de plástico atada alrededor de los cables eléctricos. Quitar.
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09/17/2014 | Recheck |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: Provide no smoking within 8 feet of entrance sign per state law. Proporcionar no fumar dentro de 8 pies de muestra de la entrada por la ley estatal.
- Physical structure maintenance
Physical structure, ie. Floor, roof, foundation, stair, ceiling, exterior/interior wall, not maintained in safe and sound condition.
Correction: Every part of physical structure shall be maintained in a safe and sound condition capable of supporting reasonably expected loads.
Comments: Roof leak in corner back of kitchen area. Repair all roof leaks. Goteras en el techo en la esquina posterior del área de la cocina. Repare todas las goteras en el techo.
- 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: Cooked beans from yesterday in walk in cooler at 47-48 deg F. Disposed of three pans of beans at time of inspection.Note: on follow up inspection 9-3-2014 cooling rice in large pans covered at room temperature. Rice at 117.8 deg F and 122.3 deg F. Cool foods in shallow portions uncovered in walk in cooler. Always cool to 70 deg F in 2 hours or dispose of food; then cool from 70 deg F to 41 deg F or below in an additional 4 hours or dispose of food. Cooling shall be accomplished by using the following methods: in shallow pans in refrigeration, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.Los frijoles cocidos de ayer en pie en más fresco en 47-48 grados F. Dispuesta de tres ollas de frijoles en el momento de la inspección. Nota: En el seguimiento, la inspeccion 09-03-2014 arroz refrigeracion en grandes sartenes cubiertos a temperatura ambiente. Arroz a 117.8 grados F and 122.3 grados F. Enfrie los alimentos en porciones superficiales descubiertos en pie en el enfriador.Siempre fresca a 70 grados F en 2 horas o disponer de los alimentos; luego se enfría de 70 grados F a 41 grados F o menos en 4 horas adicionales o disponer de alimentos. El enfriamiento se logra mediante el uso de los métodos siguientes: en recipientes de poca profundidad en la refrigeración, utilizando porciones más pequeñas, en lugar de un baño de agua helada, o mediante la adición de hielo como ingrediente.
- Toxic material(s) separation (corrected)
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: Deodorant stored on shelf above prep table. Remove. Do not store any chemicals with or above foods. CORRECTEDDesodorante almacenada en estante encima de la mesa de preparación. Quitar. No guarde los productos químicos con o por encima de los alimentos. CORREGIDO
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Employee wearing one glove and one bare hand to make baskets of chips. If wearing gloves always wear on both hands. Empleado que llevaba un guante y una mano desnuda para hacer cestas de patatas fritas. Si el uso de guantes siempre llevan en ambas manos.
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Not washing hands before putting on gloves. Always wash hands before putting on gloves.No lavarse las manos antes de ponerse los guantes. Lávese siempre las manos antes de ponerse los guantes.
- 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: Employee drink without lid or straw in kitchen. Provide lids and straws. Bebida Empleado sin tapa o paja en la cocina. Proporcionar tapas y pajas.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Some shelves in walk in cooler are soiled. Please clean where needed. Algunos estantes en pie en refrigerador están sucias. Por favor, limpiar cuando sea necesario.
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: Food preparation in front dining area. Discontinue. Must do all food preparation in kitchen or provide hand sink to areas up front for food prep. (cutting melons, working with pepper, etc)La preparación de alimentos en el comedor principal. Suspenda. Debe hacer toda la preparación de la comida en la cocina o proporcionar lavamanos a las áreas en la delantera para la preparación de alimentos. (cortar los melones, trabajando con pimienta, etc)
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Wet cloth towel on hand sink in kitchen. Please store in approved strength sanitizer solution. Do not place anything in or on hand sinks. Toalla mojada en la mano en el fregadero de la cocina. Por favor, guarde en la fuerza desinfectante aprobado solución. No coloque nada en o sobre lavamanos.
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: Relabel bulk containers.Vuelva a etiquetar los envases a granel.
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: Dumpster lid is open. Please keep closed to prevent pest harborage. Tapa contenedor está abierto. Por favor, mantenga cerradas para prevenir albergue de plagas.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Leak around light from ceiling in walk in cooler. Please repair.Fugas alrededor de la luz de techo en pie en el enfriador. Por favor reparar.
- Walls, floors, etc/soiled
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Ceiling and walls in kitchen are soiled from smoke when cooking chicken. Clean ceiling and walls in kitchen. 2. Ceiling by cooling unit in walk in cooler is soiled. Please clean.3. Fan guards in walk in cooler are soiled. Please clean.1. techo y paredes de cocina están sucios por el humo al cocinar el pollo. Techo limpio y paredes en la cocina. 2. techo de la unidad de refrigeración en pie en el enfriador está sucia. Por favor, limpiar. 3. guardias de fans en pie en el enfriador se ensucian. Por favor, limpiar.---------------------------------09/10/14:Manager states the walk in cooler fans are scheduled for cleaning on Friday 09/12/14 and they are going to replace all the soiled FRP walls with new FRP.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet cloth towel on counter in front dining area. Please store in approved strength sanitizer solution.2. Wet cloth towel on hand sink in kitchen. Please store in approved strength sanitizer solution. Do not place anything in or on hand sinks. 3. Wet cloth towel stored with cilantro on prep table. Discontinue. Store in approved strength sanitizer solution. 1. toalla mojada en mostrador en el comedor principal. Por favor, guarde en la fuerza desinfectante aprobado solución. 2. toalla mojada en la mano en el fregadero de la cocina. Por favor, guarde en la fuerza desinfectante aprobado solución. No coloque nada en o sobre lavamanos. 3. toalla de tela húmedo almacenado con cilantro en mesa de preparación. Suspenda. Almacene en fuerza desinfectante aprobado solución.
- 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.
Comments: Cooked beans from yesterday in walk in cooler at 47-48 deg F. Disposed of three pans of beans at time of inspection.Note: on follow up inspection 9-3-2014 cooling rice in large pans covered at room temperature. Rice at 117.8 deg F and 122.3 deg F. Cool foods in shallow portions uncovered in walk in cooler.Always cool to 70 deg F in 2 hours or dispose of food; then cool from 70 deg F to 41 deg F or below in an additional 4 hours or dispose of food. Cooling shall be accomplished by using the following methods: in shallow pans in refrigeration, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.Los frijoles cocidos de ayer en pie en más fresco en 47-48 grados F. Dispuesta de tres ollas de frijoles en el momento de la inspección. Los frijoles cocidos de ayer en pie en más fresco en 47-48 grados F. Dispuesta de tres ollas de frijoles en el momento de la inspección. Nota: En el seguimiento, la inspeccion 09-03-2014 arroz refrigeracion en grandes sartenes cubiertos a temperatura ambiente. Arroz a 117.8 grados F and 122.3 grados F. Enfrie los alimentos en porciones superficiales descubiertos en pie en el enfriador.Siempre fresca a 70 grados F en 2 horas o disponer de los alimentos; luego se enfría de 70 grados F a 41 grados F o menos en 4 horas adicionales o disponer de alimentos. El enfriamiento se logra mediante el uso de los métodos siguientes: en recipientes de poca profundidad en la refrigeración, utilizando porciones más pequeñas, en lugar de un baño de agua helada, o mediante la adición de hielo como ingrediente.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Filters out in exhaust hood due to smoke build up when cooking chicken. Make sure exhaust hood is pulling correctly. Leave filters in hood. 09/10/14 CORRECTED2. Metal pans below oven. Remove and repair oven if needed. 09/10/14 CORRECTED3. Cardboard below drain line in walk in cooler. Remove and repair as needed. 09/10/14 CORRECTED4. Light guard hanging in main kitchen area and tied with plastic wrap. Discontinue. Remove plastic wrap and repair light guard. 5. Cabinet worn in men's bathroom. Repair or replace. CORRECTED1. Filtros en campana de extracción debido a fumar acumularse al cocinar el pollo. Asegúrese que la capota de escape está tirando correctamente. Deja filtros de la campana. 2. sartenes de metal debajo del horno. Retire y reparar el horno si es necesario. 3. cartón debajo de la línea de drenaje en pie en el enfriador. Retire y repare según sea necesario. 4. guardia Luz colgando en la principal zona de cocina y atado con una envoltura de plástico. Suspenda. Quite el envoltorio de plástico y protección luminosa reparación. 5. gabinete desgastado en el baño de hombres. Repare o reemplace.CORREGIDO-----------------------------------09/10/14:1. Chest freezer lid is heavily damaged. Lid is irrepairable, must be replaced. Chest freezer lid is flaking, dusting, and no longer smooth and nonporousManager states they are shopping for a replacement lid
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Filters out in exhaust hood due to smoke build up when cooking chicken. Make sure exhaust hood is pulling correctly. Leave filters in hood. 09/10/14 CORRECTED2. Metal pans below oven. Remove and repair oven if needed. 09/10/14 CORRECTED3. Cardboard below drain line in walk in cooler. Remove and repair as needed. 09/10/14 CORRECTED4. Light guard hanging in main kitchen area and tied with plastic wrap. Discontinue. Remove plastic wrap and repair light guard. 5. Cabinet worn in men's bathroom. Repair or replace. CORRECTED1. Filtros en campana de extracción debido a fumar acumularse al cocinar el pollo. Asegúrese que la capota de escape está tirando correctamente. Deja filtros de la campana. 2. sartenes de metal debajo del horno. Retire y reparar el horno si es necesario. 3. cartón debajo de la línea de drenaje en pie en el enfriador. Retire y repare según sea necesario. 4. guardia Luz colgando en la principal zona de cocina y atado con una envoltura de plástico. Suspenda. Quite el envoltorio de plástico y protección luminosa reparación. 5. gabinete desgastado en el baño de hombres. Repare o reemplace.CORREGIDO-----------------------------------09/10/14:1. Chest freezer lid is heavily damaged. Lid is irrepairable, must be replaced. Chest freezer lid is flaking, dusting, and no longer smooth and nonporousManager states they are shopping for a replacement lid
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Kitchen fan is soiled. Clean.Ventilador de la cocina está sucia. Limipar.
- Hand washing (where) (corrected on site)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: 09/10/14:Observed food handlers not washing hands at the handsink. Always wash hands at the handsink.
Location: Kitchen
Equipment: Veg. Sink
- Hand washing (where) (corrected on site)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: 09/10/14:Observed food handlers not washing hands at the handsink. Always wash hands at the handsink.
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak below kitchen hand sink. Repair.Fugas debajo del fregadero de la cocina mano. Reparación.
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: Provide self door closure for women's bathroom door. Proporcionar cierre de la puerta auto de la puerta del baño de las mujeres.
- 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: 1. Foil in corner ceiling of kitchen. Remove. 2. Foil lining corner of hood to prevent smoke from escaping hood. Remove foil. Have hood repaired. 3. Foil where old furnace was placed. Remove and repair in approved manner. 09/10/14 CORRECTED4. Bottom of wall by walk in cooler is damaged. Repair to be smooth, non absorbent and easily cleanable. 5. Plastic wrap tied around wire shelf with dishes. Remove. 09/10/14 CORRECTED6. Plastic wrap tied around electrical cords. Remove.1. Foil en techo esquina de la cocina. Quitar. 2. Foil esquina revestimiento del capó para evitar que el humo se escape capucha. Retire el papel aluminio. Tiene capucha reparado. 3. Foil donde se colocó antiguo horno. Retire y reparar en forma adecuada. 4. inferior de la pared por el paseo en el enfriador está dañado. Reparar ser lisa, no absorbente y de fácil limpieza. 5. envoltura de plástico atada alrededor de estantería de alambre con los platos. Quitar. 6. envoltura de plástico atada alrededor de los cables eléctricos. Quitar.
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09/10/2014 | Recheck |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: Provide no smoking within 8 feet of entrance sign per state law. Proporcionar no fumar dentro de 8 pies de muestra de la entrada por la ley estatal.
- Physical structure maintenance
Physical structure, ie. Floor, roof, foundation, stair, ceiling, exterior/interior wall, not maintained in safe and sound condition.
Correction: Every part of physical structure shall be maintained in a safe and sound condition capable of supporting reasonably expected loads.
Comments: Roof leak in corner back of kitchen area. Repair all roof leaks. Goteras en el techo en la esquina posterior del área de la cocina. Repare todas las goteras en el techo.
- 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: Cooked beans from yesterday in walk in cooler at 47-48 deg F. Disposed of three pans of beans at time of inspection.Note: on follow up inspection 9-3-2014 cooling rice in large pans covered at room temperature. Rice at 117.8 deg F and 122.3 deg F. Cool foods in shallow portions uncovered in walk in cooler. Always cool to 70 deg F in 2 hours or dispose of food; then cool from 70 deg F to 41 deg F or below in an additional 4 hours or dispose of food. Cooling shall be accomplished by using the following methods: in shallow pans in refrigeration, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.Los frijoles cocidos de ayer en pie en más fresco en 47-48 grados F. Dispuesta de tres ollas de frijoles en el momento de la inspección. Nota: En el seguimiento, la inspeccion 09-03-2014 arroz refrigeracion en grandes sartenes cubiertos a temperatura ambiente. Arroz a 117.8 grados F and 122.3 grados F. Enfrie los alimentos en porciones superficiales descubiertos en pie en el enfriador.Siempre fresca a 70 grados F en 2 horas o disponer de los alimentos; luego se enfría de 70 grados F a 41 grados F o menos en 4 horas adicionales o disponer de alimentos. El enfriamiento se logra mediante el uso de los métodos siguientes: en recipientes de poca profundidad en la refrigeración, utilizando porciones más pequeñas, en lugar de un baño de agua helada, o mediante la adición de hielo como ingrediente.
- Toxic material(s) separation (corrected)
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: Deodorant stored on shelf above prep table. Remove. Do not store any chemicals with or above foods. CORRECTEDDesodorante almacenada en estante encima de la mesa de preparación. Quitar. No guarde los productos químicos con o por encima de los alimentos. CORREGIDO
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Employee wearing one glove and one bare hand to make baskets of chips. If wearing gloves always wear on both hands. Empleado que llevaba un guante y una mano desnuda para hacer cestas de patatas fritas. Si el uso de guantes siempre llevan en ambas manos.
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Not washing hands before putting on gloves. Always wash hands before putting on gloves.No lavarse las manos antes de ponerse los guantes. Lávese siempre las manos antes de ponerse los guantes.
- 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: Employee drink without lid or straw in kitchen. Provide lids and straws. Bebida Empleado sin tapa o paja en la cocina. Proporcionar tapas y pajas.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Some shelves in walk in cooler are soiled. Please clean where needed. Algunos estantes en pie en refrigerador están sucias. Por favor, limpiar cuando sea necesario.
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: Food preparation in front dining area. Discontinue. Must do all food preparation in kitchen or provide hand sink to areas up front for food prep. (cutting melons, working with pepper, etc)La preparación de alimentos en el comedor principal. Suspenda. Debe hacer toda la preparación de la comida en la cocina o proporcionar lavamanos a las áreas en la delantera para la preparación de alimentos. (cortar los melones, trabajando con pimienta, etc)
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Wet cloth towel on hand sink in kitchen. Please store in approved strength sanitizer solution. Do not place anything in or on hand sinks. Toalla mojada en la mano en el fregadero de la cocina. Por favor, guarde en la fuerza desinfectante aprobado solución. No coloque nada en o sobre lavamanos.
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: Relabel bulk containers.Vuelva a etiquetar los envases a granel.
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: Dumpster lid is open. Please keep closed to prevent pest harborage. Tapa contenedor está abierto. Por favor, mantenga cerradas para prevenir albergue de plagas.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Leak around light from ceiling in walk in cooler. Please repair.Fugas alrededor de la luz de techo en pie en el enfriador. Por favor reparar.
- Walls, floors, etc/soiled
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Ceiling and walls in kitchen are soiled from smoke when cooking chicken. Clean ceiling and walls in kitchen. 2. Ceiling by cooling unit in walk in cooler is soiled. Please clean.3. Fan guards in walk in cooler are soiled. Please clean.1. techo y paredes de cocina están sucios por el humo al cocinar el pollo. Techo limpio y paredes en la cocina. 2. techo de la unidad de refrigeración en pie en el enfriador está sucia. Por favor, limpiar. 3. guardias de fans en pie en el enfriador se ensucian. Por favor, limpiar.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet cloth towel on counter in front dining area. Please store in approved strength sanitizer solution.2. Wet cloth towel on hand sink in kitchen. Please store in approved strength sanitizer solution. Do not place anything in or on hand sinks. 3. Wet cloth towel stored with cilantro on prep table. Discontinue. Store in approved strength sanitizer solution. 1. toalla mojada en mostrador en el comedor principal. Por favor, guarde en la fuerza desinfectante aprobado solución. 2. toalla mojada en la mano en el fregadero de la cocina. Por favor, guarde en la fuerza desinfectante aprobado solución. No coloque nada en o sobre lavamanos. 3. toalla de tela húmedo almacenado con cilantro en mesa de preparación. Suspenda. Almacene en fuerza desinfectante aprobado solución.
- Cooling methods
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.
Comments: Cooked beans from yesterday in walk in cooler at 47-48 deg F. Disposed of three pans of beans at time of inspection.Note: on follow up inspection 9-3-2014 cooling rice in large pans covered at room temperature. Rice at 117.8 deg F and 122.3 deg F. Cool foods in shallow portions uncovered in walk in cooler.Always cool to 70 deg F in 2 hours or dispose of food; then cool from 70 deg F to 41 deg F or below in an additional 4 hours or dispose of food. Cooling shall be accomplished by using the following methods: in shallow pans in refrigeration, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.Los frijoles cocidos de ayer en pie en más fresco en 47-48 grados F. Dispuesta de tres ollas de frijoles en el momento de la inspección. Los frijoles cocidos de ayer en pie en más fresco en 47-48 grados F. Dispuesta de tres ollas de frijoles en el momento de la inspección. Nota: En el seguimiento, la inspeccion 09-03-2014 arroz refrigeracion en grandes sartenes cubiertos a temperatura ambiente. Arroz a 117.8 grados F and 122.3 grados F. Enfrie los alimentos en porciones superficiales descubiertos en pie en el enfriador.Siempre fresca a 70 grados F en 2 horas o disponer de los alimentos; luego se enfría de 70 grados F a 41 grados F o menos en 4 horas adicionales o disponer de alimentos. El enfriamiento se logra mediante el uso de los métodos siguientes: en recipientes de poca profundidad en la refrigeración, utilizando porciones más pequeñas, en lugar de un baño de agua helada, o mediante la adición de hielo como ingrediente.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Filters out in exhaust hood due to smoke build up when cooking chicken. Make sure exhaust hood is pulling correctly. Leave filters in hood. 2. Metal pans below oven. Remove and repair oven if needed. 3. Cardboard below drain line in walk in cooler. Remove and repair as needed. 4. Light guard hanging in main kitchen area and tied with plastic wrap. Discontinue. Remove plastic wrap and repair light guard. 5. Cabinet worn in men's bathroom. Repair or replace. CORRECTED1. Filtros en campana de extracción debido a fumar acumularse al cocinar el pollo. Asegúrese que la capota de escape está tirando correctamente. Deja filtros de la campana. 2. sartenes de metal debajo del horno. Retire y reparar el horno si es necesario. 3. cartón debajo de la línea de drenaje en pie en el enfriador. Retire y repare según sea necesario. 4. guardia Luz colgando en la principal zona de cocina y atado con una envoltura de plástico. Suspenda. Quite el envoltorio de plástico y protección luminosa reparación. 5. gabinete desgastado en el baño de hombres. Repare o reemplace.CORREGIDO
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Filters out in exhaust hood due to smoke build up when cooking chicken. Make sure exhaust hood is pulling correctly. Leave filters in hood. 2. Metal pans below oven. Remove and repair oven if needed. 3. Cardboard below drain line in walk in cooler. Remove and repair as needed. 4. Light guard hanging in main kitchen area and tied with plastic wrap. Discontinue. Remove plastic wrap and repair light guard. 5. Cabinet worn in men's bathroom. Repair or replace. CORRECTED1. Filtros en campana de extracción debido a fumar acumularse al cocinar el pollo. Asegúrese que la capota de escape está tirando correctamente. Deja filtros de la campana. 2. sartenes de metal debajo del horno. Retire y reparar el horno si es necesario. 3. cartón debajo de la línea de drenaje en pie en el enfriador. Retire y repare según sea necesario. 4. guardia Luz colgando en la principal zona de cocina y atado con una envoltura de plástico. Suspenda. Quite el envoltorio de plástico y protección luminosa reparación. 5. gabinete desgastado en el baño de hombres. Repare o reemplace.CORREGIDO
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Kitchen fan is soiled. Clean.Ventilador de la cocina está sucia. Limipar.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak below kitchen hand sink. Repair.Fugas debajo del fregadero de la cocina mano. Reparación.
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: Provide self door closure for women's bathroom door. Proporcionar cierre de la puerta auto de la puerta del baño de las mujeres.
- 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: 1. Foil in corner ceiling of kitchen. Remove. 2. Foil lining corner of hood to prevent smoke from escaping hood. Remove foil. Have hood repaired. 3. Foil where old furnace was placed. Remove and repair in approved manner.4. Bottom of wall by walk in cooler is damaged. Repair to be smooth, non absorbent and easily cleanable. 5. Plastic wrap tied around wire shelf with dishes. Remove.6. Plastic wrap tied around electrical cords. Remove.1. Foil en techo esquina de la cocina. Quitar. 2. Foil esquina revestimiento del capó para evitar que el humo se escape capucha. Retire el papel aluminio. Tiene capucha reparado. 3. Foil donde se colocó antiguo horno. Retire y reparar en forma adecuada. 4. inferior de la pared por el paseo en el enfriador está dañado. Reparar ser lisa, no absorbente y de fácil limpieza. 5. envoltura de plástico atada alrededor de estantería de alambre con los platos. Quitar. 6. envoltura de plástico atada alrededor de los cables eléctricos. Quitar.
|
09/03/2014 | Recheck |
- Smoking distance signage
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: Provide no smoking within 8 feet of entrance sign per state law. Proporcionar no fumar dentro de 8 pies de muestra de la entrada por la ley estatal.
- Physical structure maintenance
Physical structure, ie. Floor, roof, foundation, stair, ceiling, exterior/interior wall, not maintained in safe and sound condition.
Correction: Every part of physical structure shall be maintained in a safe and sound condition capable of supporting reasonably expected loads.
Comments: Roof leak in corner back of kitchen area. Repair all roof leaks. Goteras en el techo en la esquina posterior del área de la cocina. Repare todas las goteras en el techo.
- 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: Deodorant stored on shelf above prep table. Remove. Do not store any chemicals with or above foods. CORRECTEDDesodorante almacenada en estante encima de la mesa de preparación. Quitar. No guarde los productos químicos con o por encima de los alimentos. CORREGIDO
- Glove Use (Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Employee wearing one glove and one bare hand to make baskets of chips. If wearing gloves always wear on both hands. Empleado que llevaba un guante y una mano desnuda para hacer cestas de patatas fritas. Si el uso de guantes siempre llevan en ambas manos.
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Not washing hands before putting on gloves. Always wash hands before putting on gloves.No lavarse las manos antes de ponerse los guantes. Lávese siempre las manos antes de ponerse los guantes.
- 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: Employee drink without lid or straw in kitchen. Provide lids and straws. Bebida Empleado sin tapa o paja en la cocina. Proporcionar tapas y pajas.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Some shelves in walk in cooler are soiled. Please clean where needed. Algunos estantes en pie en refrigerador están sucias. Por favor, limpiar cuando sea necesario.
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: Food preparation in front dining area. Discontinue. Must do all food preparation in kitchen or provide hand sink to areas up front for food prep. (cutting melons, working with pepper, etc)La preparación de alimentos en el comedor principal. Suspenda. Debe hacer toda la preparación de la comida en la cocina o proporcionar lavamanos a las áreas en la delantera para la preparación de alimentos. (cortar los melones, trabajando con pimienta, etc)
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Wet cloth towel on hand sink in kitchen. Please store in approved strength sanitizer solution. Do not place anything in or on hand sinks. Toalla mojada en la mano en el fregadero de la cocina. Por favor, guarde en la fuerza desinfectante aprobado solución. No coloque nada en o sobre lavamanos.
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: Relabel bulk containers.Vuelva a etiquetar los envases a granel.
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: Dumpster lid is open. Please keep closed to prevent pest harborage. Tapa contenedor está abierto. Por favor, mantenga cerradas para prevenir albergue de plagas.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Leak around light from ceiling in walk in cooler. Please repair.Fugas alrededor de la luz de techo en pie en el enfriador. Por favor reparar.
- Walls, floors, etc/soiled
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Ceiling and walls in kitchen are soiled from smoke when cooking chicken. Clean ceiling and walls in kitchen. 2. Ceiling by cooling unit in walk in cooler is soiled. Please clean.3. Fan guards in walk in cooler are soiled. Please clean.1. techo y paredes de cocina están sucios por el humo al cocinar el pollo. Techo limpio y paredes en la cocina. 2. techo de la unidad de refrigeración en pie en el enfriador está sucia. Por favor, limpiar. 3. guardias de fans en pie en el enfriador se ensucian. Por favor, limpiar.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet cloth towel on counter in front dining area. Please store in approved strength sanitizer solution.2. Wet cloth towel on hand sink in kitchen. Please store in approved strength sanitizer solution. Do not place anything in or on hand sinks. 3. Wet cloth towel stored with cilantro on prep table. Discontinue. Store in approved strength sanitizer solution. 1. toalla mojada en mostrador en el comedor principal. Por favor, guarde en la fuerza desinfectante aprobado solución. 2. toalla mojada en la mano en el fregadero de la cocina. Por favor, guarde en la fuerza desinfectante aprobado solución. No coloque nada en o sobre lavamanos. 3. toalla de tela húmedo almacenado con cilantro en mesa de preparación. Suspenda. Almacene en fuerza desinfectante aprobado solución.
- Cooling methods
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.
Comments: Cooked beans from yesterday in walk in cooler at 47-48 deg F. Disposed of three pans of beans at time of inspection.Always cool to 70 deg F in 2 hours or dispose of food; then cool from 70 deg F to 41 deg F or below in an additional 4 hours or dispose of food. Cooling shall be accomplished by using the following methods: in shallow pans in refrigeration, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.Los frijoles cocidos de ayer en pie en más fresco en 47-48 grados F. Dispuesta de tres ollas de frijoles en el momento de la inspección. Siempre fresca a 70 grados F en 2 horas o disponer de los alimentos; luego se enfría de 70 grados F a 41 grados F o menos en 4 horas adicionales o disponer de alimentos. El enfriamiento se logra mediante el uso de los métodos siguientes: en recipientes de poca profundidad en la refrigeración, utilizando porciones más pequeñas, en lugar de un baño de agua helada, o mediante la adición de hielo como ingrediente.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Filters out in exhaust hood due to smoke build up when cooking chicken. Make sure exhaust hood is pulling correctly. Leave filters in hood. 2. Metal pans below oven. Remove and repair oven if needed. 3. Cardboard below drain line in walk in cooler. Remove and repair as needed. 4. Light guard hanging in main kitchen area and tied with plastic wrap. Discontinue. Remove plastic wrap and repair light guard. 5. Cabinet worn in men's bathroom. Repair or replace. 1. Filtros en campana de extracción debido a fumar acumularse al cocinar el pollo. Asegúrese que la capota de escape está tirando correctamente. Deja filtros de la campana. 2. sartenes de metal debajo del horno. Retire y reparar el horno si es necesario. 3. cartón debajo de la línea de drenaje en pie en el enfriador. Retire y repare según sea necesario. 4. guardia Luz colgando en la principal zona de cocina y atado con una envoltura de plástico. Suspenda. Quite el envoltorio de plástico y protección luminosa reparación. 5. gabinete desgastado en el baño de hombres. Repare o reemplace.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Kitchen fan is soiled. Clean.Ventilador de la cocina está sucia. Limipar.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak below kitchen hand sink. Repair.Fugas debajo del fregadero de la cocina mano. Reparación.
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: Provide self door closure for women's bathroom door. Proporcionar cierre de la puerta auto de la puerta del baño de las mujeres.
- 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: 1. Foil in corner ceiling of kitchen. Remove. 2. Foil lining corner of hood to prevent smoke from escaping hood. Remove foil. Have hood repaired. 3. Foil where old furnace was placed. Remove and repair in approved manner.4. Bottom of wall by walk in cooler is damaged. Repair to be smooth, non absorbent and easily cleanable. 5. Plastic wrap tied around wire shelf with dishes. Remove.6. Plastic wrap tied around electrical cords. Remove.1. Foil en techo esquina de la cocina. Quitar. 2. Foil esquina revestimiento del capó para evitar que el humo se escape capucha. Retire el papel aluminio. Tiene capucha reparado. 3. Foil donde se colocó antiguo horno. Retire y reparar en forma adecuada. 4. inferior de la pared por el paseo en el enfriador está dañado. Reparar ser lisa, no absorbente y de fácil limpieza. 5. envoltura de plástico atada alrededor de estantería de alambre con los platos. Quitar. 6. envoltura de plástico atada alrededor de los cables eléctricos. Quitar.
|
08/26/2014 | 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: STEAK AT KITCHEN STEAM TABLE AT 99 F.*CORRECTIVE ACTION* STEAK WAS REHEATED PROPERLY ON GRILL TO 165 F AND PLACE BACK INTO HOT-HOLDING STEAM WELL THAT WAS ADJUSTED TO HIGHER HOT-HOLDING TEMPERATURE.
Location: Kitchen
Equipment: Steam table
- Toxic material(s) separation (corrected)
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).
Location: Kitchen
- 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 BUCKET EXCEEDING 100 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM.
Location: Kitchen
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IN PROGRESS:IMPROVE ROUTINE DETAILED CLEANING AND SANITZING OF FLOORS AT ABOVE LOCATIONS.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IN PROGRESS:IMPROVE ROUTINE DETAILED CLEANING AND SANITZING OF FLOORS AT ABOVE LOCATIONS.
Location: Dry storage
- 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: IN PROGRESS:IMPROVE ROUTINE DETAILED CLEANING AND SANITZING OF FLOORS AT ABOVE LOCATIONS.
Location: Basement
- Thermometer, provided (corrected on site)
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: Chest freezer
- Thermometer, provided (corrected on site)
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: Dry storage
Equipment: Chest freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR RIGHT SIDE COLD WATER KNOB AT WOMENS RESTROOM HANDSINK.
Location: Womens restroom
Equipment: Hand sink
- Equipment drainage (corrected on site)
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: CONTINUE TO MONITOR:KITCHEN COLD-TOP IS POOLING (MINOR LEAKS) AT INTERIOR OF COOLER; REPAIR ALL INTERIOR LEAKS.
Location: Kitchen
Equipment: Cold top
- 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: KEEP ALL FOOD AND BULK INGREDIENTS/SEASONINGS/SAUCES ETC. COVERED PROPERLY AT DINING ROOM REACH-IN-COOLER, KITCHEN AND DRY STORAGE ROOM.
Location: Kitchen
- 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: KEEP ALL FOOD AND BULK INGREDIENTS/SEASONINGS/SAUCES ETC. COVERED PROPERLY AT DINING ROOM REACH-IN-COOLER, KITCHEN AND DRY STORAGE ROOM.
Location: Dry storage
- 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: KEEP ALL FOOD AND BULK INGREDIENTS/SEASONINGS/SAUCES ETC. COVERED PROPERLY AT DINING ROOM REACH-IN-COOLER, KITCHEN AND DRY STORAGE ROOM.
Location: Dining room
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN AND ORGANIZE KITCHEN CLOSET STORAGE ROOM LOCATED BEHIND HOOD SYSTEM.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN SHELVING.3) CLEAN AND ORGANIZE BASEMENT--IN PROGRESS.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN AND ORGANIZE KITCHEN CLOSET STORAGE ROOM LOCATED BEHIND HOOD SYSTEM.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN SHELVING.3) CLEAN AND ORGANIZE BASEMENT--IN PROGRESS.
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN AND ORGANIZE KITCHEN CLOSET STORAGE ROOM LOCATED BEHIND HOOD SYSTEM.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN SHELVING.3) CLEAN AND ORGANIZE BASEMENT--IN PROGRESS.
Location: Basement
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: IN PROGRESS
Location: Womens restroom
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: IN PROGRESS
Location: Mens restroom
|
04/10/2014 | 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: STEAK AT KITCHEN STEAM TABLE AT 99 F.*CORRECTIVE ACTION* STEAK WAS REHEATED PROPERLY ON GRILL TO 165 F AND PLACE BACK INTO HOT-HOLDING STEAM WELL THAT WAS ADJUSTED TO HIGHER HOT-HOLDING TEMPERATURE.
Location: Kitchen
Equipment: Steam table
- 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).
Location: Kitchen
- 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 IN-PLACE SANITIZER SET-UP IN KITCHEN
Location: Kitchen
- Mops and brooms (corrected on site)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Location: Kitchen
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITZING OF FLOORS AT ABOVE LOCATIONS.
Location: Kitchen
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITZING OF FLOORS AT ABOVE LOCATIONS.
Location: Dry storage
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITZING OF FLOORS AT ABOVE LOCATIONS.
Location: Basement
- 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: Chest freezer
- 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: Dry storage
Equipment: Chest freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR RIGHT SIDE COLD WATER KNOB AT WOMENS RESTROOM HANDSINK.
Location: Womens restroom
Equipment: Hand sink
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: KITCHEN COLD-TOP IS POOLING AT INTERIOR OF COOLER; REPAIR ALL INTERIOR LEAKS.
Location: Kitchen
Equipment: Cold top
- 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: KEEP ALL FOOD AND BULK INGREDIENTS/SEASONINGS/SAUCES ETC. COVERED PROPERLY AT DINING ROOM REACH-IN-COOLER, KITCHEN AND DRY STORAGE ROOM.
Location: Kitchen
- 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: KEEP ALL FOOD AND BULK INGREDIENTS/SEASONINGS/SAUCES ETC. COVERED PROPERLY AT DINING ROOM REACH-IN-COOLER, KITCHEN AND DRY STORAGE ROOM.
Location: Dry storage
- 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: KEEP ALL FOOD AND BULK INGREDIENTS/SEASONINGS/SAUCES ETC. COVERED PROPERLY AT DINING ROOM REACH-IN-COOLER, KITCHEN AND DRY STORAGE ROOM.
Location: Dining room
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN AND ORGANIZE KITCHEN CLOSET STORAGE ROOM LOCATED BEHIND HOOD SYSTEM.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN SHELVING.3) CLEAN AND ORGANIZE BASEMENT--IN PROGRESS.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN AND ORGANIZE KITCHEN CLOSET STORAGE ROOM LOCATED BEHIND HOOD SYSTEM.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN SHELVING.3) CLEAN AND ORGANIZE BASEMENT--IN PROGRESS.
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN AND ORGANIZE KITCHEN CLOSET STORAGE ROOM LOCATED BEHIND HOOD SYSTEM.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN SHELVING.3) CLEAN AND ORGANIZE BASEMENT--IN PROGRESS.
Location: Basement
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Location: Womens restroom
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Location: Mens restroom
|
04/03/2014 | Routine |
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) PROVIDE PROPER VENT COVER FOR MENS RESTROOM EXPOSED VENT/FAN.2) REPLACE AND/OR RESURFACE RUSTED SHELVING AT KITCHEN PREP TABLE SHELVING WHERE NEEDED.
Location: Mens restroom
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) PROVIDE PROPER VENT COVER FOR MENS RESTROOM EXPOSED VENT/FAN.2) REPLACE AND/OR RESURFACE RUSTED SHELVING AT KITCHEN PREP TABLE SHELVING WHERE NEEDED.
Location: Kitchen
Equipment: Prep table
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) PROVIDE PROPER VENT COVER FOR MENS RESTROOM EXPOSED VENT/FAN.2) REPLACE AND/OR RESURFACE RUSTED SHELVING AT KITCHEN PREP TABLE SHELVING WHERE NEEDED.
Location: Kitchen
Equipment: Metal shelving
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT BACK DRY STORAGE ROOM.
Location: Dry storage
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT CEILING OF DINING ROOM AND NEAR RESTROOM CEILING.
Location: Dining room
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT CEILING OF DINING ROOM AND NEAR RESTROOM CEILING.
Location: Restroom
- 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: Chest freezer
- 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: Dry storage
Equipment: Chest freezer
- 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: Back room
Equipment: Chest freezer
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11/15/2013 | Pre-Licensing |
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