- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: CONTAINERS OF SLICED DELI MEAT MISSING DISCARD DATE.PROVIDE 7 DAY EXPIRATION DATE ON ALL SLICED DELI MEAT.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. ENCRUSTED FOOD SOIL ON ALL SURFACES AND COMPARTMENTS ON DELI SLICER.THOROUGHLY CLEAN AND SANITIZE SLICER AFTER EACH USE.2. FOOD SOIL AND BUILD UP ON EXTERIOR AND INTERIOR SURFACES OF COLD TOP COOLERS ON SANDWICH MAKE LINE.3. 1 BAY DRAIN BOARD AND BASIN SOILED.IMPROVE CLEANING AND FREQUENCY ON ALL SURFACES THOROUGHLY ON A REGULAR BASIS.
Location: Service counter
Equipment: Slicer
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. KITCHEN HAND SINK, SOAP, AND TOWEL DISPENSER SOILED.2. HAND SINKS SOILED IN MENS AND WOMENS RESTROOMS.MAINTAIN HAND SINK IN CLEAN CONDITION AT ALL TIMES.
Location: Kitchen
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE UNECESSARY ITEMS BELOW THREE BAY AND HAND SINKS IN BACK KITCHEN AREA.
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: 1. BUILD UP, FOOD SOIL, AND DEBRIS ON FLOORS BELOW SHELVING AND EQUIPMENT.2. WALLS SPLATTERED WITH FOOD LOCATED BEHIND COLD TOP COOLERS AND CONVEYOR OVENS.MAINTAIN FLOORS IN A CLEAN CONDITION.
Location: Service counter
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. STORAGE SHELVING BELOW COUNTER TOP AND CONVEYOR OVEN SOILED LOCATED AT SERVICE COUNTER. CLEAN AND SANITIZE STORAGE AREAS ON A REGULAR BASIS TO PREVENT BUILD UP.2. SOUP WARMING STATION SOILED WITH FOOD SOIL.CLEAN AND SURFACES THROUGH OUT SHIFT.
Location: Service counter
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: CLEAN EQUIPMENT STORED ON SOILED THREE BAY SINK DRAIN BOARD.ENSURE DRAIN BOARDS AND BASINS ARE MAINTAINED IN A CLEAN CONDITION.
Location: Kitchen
Equipment: 3-bay
|
10/07/2014 | Recheck |
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: CONTAINERS OF SLICED DELI MEAT MISSING DISCARD DATE.PROVIDE 7 DAY EXPIRATION DATE ON ALL SLICED DELI MEAT.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. ENCRUSTED FOOD SOIL ON ALL SURFACES AND COMPARTMENTS ON DELI SLICER.THOROUGHLY CLEAN AND SANITIZE SLICER AFTER EACH USE.2. FOOD SOIL AND BUILD UP ON EXTERIOR AND INTERIOR SURFACES OF COLD TOP COOLERS ON SANDWICH MAKE LINE.3. 1 BAY DRAIN BOARD AND BASIN SOILED.IMPROVE CLEANING AND FREQUENCY ON ALL SURFACES THOROUGHLY ON A REGULAR BASIS.
Location: Service counter
Equipment: Slicer
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. KITCHEN HAND SINK, SOAP, AND TOWEL DISPENSER SOILED.2. HAND SINKS SOILED IN MENS AND WOMENS RESTROOMS.MAINTAIN HAND SINK IN CLEAN CONDITION AT ALL TIMES.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE UNECESSARY ITEMS BELOW THREE BAY AND HAND SINKS IN BACK KITCHEN AREA.
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: 1. BUILD UP, FOOD SOIL, AND DEBRIS ON FLOORS BELOW SHELVING AND EQUIPMENT.2. WALLS SPLATTERED WITH FOOD LOCATED BEHIND COLD TOP COOLERS AND CONVEYOR OVENS.MAINTAIN FLOORS IN A CLEAN CONDITION.
Location: Service counter
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. STORAGE SHELVING BELOW COUNTER TOP AND CONVEYOR OVEN SOILED LOCATED AT SERVICE COUNTER. CLEAN AND SANITIZE STORAGE AREAS ON A REGULAR BASIS TO PREVENT BUILD UP.2. SOUP WARMING STATION SOILED WITH FOOD SOIL.CLEAN AND SURFACES THROUGH OUT SHIFT.
Location: Service counter
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: CLEAN EQUIPMENT STORED ON SOILED THREE BAY SINK DRAIN BOARD.ENSURE DRAIN BOARDS AND BASINS ARE MAINTAINED IN A CLEAN CONDITION.
Location: Kitchen
Equipment: 3-bay
|
09/29/2014 | Routine |
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: FOOD TRAYS AND OTHER DEBRIS STORED INSIDE HAND SINK IN BACK KITCHEN AREA.KEEP HAND SINK CLEAR OF DEBRIS AT ALL TIMES.
Location: Kitchen (back)
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHTING DIM IN BACK DRY STORAGE AND PREP AREA.INCREASE LIGHT INTENSITY.
Location: Dry storage
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHTING DIM IN BACK DRY STORAGE AND PREP AREA.INCREASE LIGHT INTENSITY.
Location: Kitchen (back)
- 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: HEAVY BUILD UP ON FLOORS BELOW EQUIPMENT AND STORAGE SHELVING ON ENTIRE FRONT LINE.REMOVE BUILD UP.
Location: Service counter
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: COLDT TOP REACH IN COOLER DOOR GASKET (LEFT SIDE) DAMAGED.PROVIDE REPAIR.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. STEAM TABLE STORAGE SHELF SOILED ON LOWER SHELF.2. STORAGE COMPARTMENT CONTAINING BOTTLED SAUCES ABOVE COLD TOP SOILED WITH BUILD UP ON ALL SURFACES.3. REMOVE BUILD UP OF ICE ON WALLS, FLOOR, AND SHELVING INSIDE WALK IN FREEZER.4. CLEAN FAX MACHINE THOROUGHLY LOCATED AT SERVICE COUNTER.
Location: Service counter
- Non potentially hazardous food contact surface(s) soiled (corrected)
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: 1. SODA MACHINE ICE DISPENSER SOILED WITH MOLD RESIDUE IN DINING ROOM.2. RASBERRY LEMONADE NOZZLE DISPENSER SOILED WITH BUILD UP LOCATED AT BEVERAGE STATION IN DINING ROOM.
Location: Dining room
Equipment: Soda machine
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: THREE BAYS SINK DRAIN BOARDS SOILED AND USED FOR STORAGE OF MISCELLANEOUS ITEMS.KEEP DRAIN BOARDS CLEAN AND CLEAR OF DEBRISEXCEPT FOR DISH, EQUIPMENT, AND UTENSIL STORAGE.
Location: Kitchen (back)
Equipment: 3-bay
|
02/28/2014 | Recheck |
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: FOOD TRAYS AND OTHER DEBRIS STORED INSIDE HAND SINK IN BACK KITCHEN AREA.KEEP HAND SINK CLEAR OF DEBRIS AT ALL TIMES.
Location: Kitchen (back)
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHTING DIM IN BACK DRY STORAGE AND PREP AREA.INCREASE LIGHT INTENSITY.
Location: Dry storage
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHTING DIM IN BACK DRY STORAGE AND PREP AREA.INCREASE LIGHT INTENSITY.
Location: Kitchen (back)
- 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: HEAVY BUILD UP ON FLOORS BELOW EQUIPMENT AND STORAGE SHELVING ON ENTIRE FRONT LINE.REMOVE BUILD UP.
Location: Service counter
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: COLDT TOP REACH IN COOLER DOOR GASKET (LEFT SIDE) DAMAGED.PROVIDE REPAIR.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. STEAM TABLE STORAGE SHELF SOILED ON LOWER SHELF.2. STORAGE COMPARTMENT CONTAINING BOTTLED SAUCES ABOVE COLD TOP SOILED WITH BUILD UP ON ALL SURFACES.3. REMOVE BUILD UP OF ICE ON WALLS, FLOOR, AND SHELVING INSIDE WALK IN FREEZER.4. CLEAN FAX MACHINE THOROUGHLY LOCATED AT SERVICE COUNTER.
Location: Service counter
- 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: 1. SODA MACHINE ICE DISPENSER SOILED WITH MOLD RESIDUE IN DINING ROOM.2. RASBERRY LEMONADE NOZZLE DISPENSER SOILED WITH BUILD UP LOCATED AT BEVERAGE STATION IN DINING ROOM.
Location: Dining room
Equipment: Soda machine
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: THREE BAYS SINK DRAIN BOARDS SOILED AND USED FOR STORAGE OF MISCELLANEOUS ITEMS.KEEP DRAIN BOARDS CLEAN AND CLEAR OF DEBRISEXCEPT FOR DISH, EQUIPMENT, AND UTENSIL STORAGE.
Location: Kitchen (back)
Equipment: 3-bay
|
02/21/2014 | Routine |
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: LARGE CONTAINER OF SLICED ROAST BEEF NOT DATE MARKED WITH 7 DAY EXPIRATION DATE.ENSURE ALL SLICED DELI MEATS OR CHEESES ARE DATE MARKED WITH DISCARD DATE IF NOT USED WITHIN 24 HOURS.
Location: Cook line
Equipment: Reach in cooler
- 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: 1. ICE DISPENSER SOILED ON THE BACK SIDE LOCATED ON SODA MACHINE.2, BOTTLED DRESSING COMPARTMENTS SOILED ON THE INTERIOR.3. STORAGE SHELF CONTAINING SANDWHICH RACKS SOILED WITH BUILD UP.CLEAN AND SANITIZE THOROUGHLY.
Location: Sales floor
Equipment: Soda machine
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: SANDWICH RACKS STORED SOILED WITH DRIED FOOD RESIDUE NEAR GRILL CLEANED EVERY TWO DAYS.CLEAN RACKS EVERY TWENTY FOUR HOURS.
Location: Cook line
|
07/10/2013 | Routine |
- 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: OWNER DID NOT WASH HANDS BEFORE APPLYING FOOD SERVICE GLOVES TO HANDS.ENSURE HANDS ARE WASHED THOROUGHLY BEFORE GLOVE USE.
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE BEVERAGE STORED INSIDE A CUP WITHOUT A LIDS AND STRAW BEHIND SERVICE COUNTER.ENSURE ALL EMPLOYEE DRINK CUPS ARE SUPPLIED WITH LIDS AND STRAWS IN FOOD PREPARATION AREAS.
Location: Service counter
- Soiled outer clothing (corrected)
Employee wearing soiled outer clothing.
Correction: Food employees shall wear clean outer clothing.
Comments: DANDRUFF COVERING BACK OF UNIFORM OF OWNER.ENSUREUNIFORMS ARE MAINTAINED IN A CLEAN CONDITION.
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: KEYS, CELL PHONE AND CHARGER, COMPUTER LAP TOP, STACKS OF PAPER WORK, AND OTHER MISCELLANEOUS ITEMS STORED ON COUNTER TOP BEHIND SERVICE COUNTER WITH EXPOSED NAPKINS, SANDWICH TRAYS, LIDS, AND UTENSILS.STORE PERSONAL ITEMS IN A DESIGNATED AREA AWAY FROM FOOD SERVICE AREAS AND EXPOSED SINGLE USE ITEMS.
Location: Service counter
|
05/07/2013 | Non-Illness Complaint Recheck |
- 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: OWNER DID NOT WASH HANDS BEFORE APPLYING FOOD SERVICE GLOVES TO HANDS.ENSURE HANDS ARE WASHED THOROUGHLY BEFORE GLOVE USE.
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE BEVERAGE STORED INSIDE A CUP WITHOUT A LIDS AND STRAW BEHIND SERVICE COUNTER.ENSURE ALL EMPLOYEE DRINK CUPS ARE SUPPLIED WITH LIDS AND STRAWS IN FOOD PREPARATION AREAS.
Location: Service counter
- Soiled outer clothing
Employee wearing soiled outer clothing.
Correction: Food employees shall wear clean outer clothing.
Comments: DANDRUFF COVERING BACK OF UNIFORM OF OWNER.ENSUREUNIFORMS ARE MAINTAINED IN A CLEAN CONDITION.
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: KEYS, CELL PHONE AND CHARGER, COMPUTER LAP TOP, STACKS OF PAPER WORK, AND OTHER MISCELLANEOUS ITEMS STORED ON COUNTER TOP BEHIND SERVICE COUNTER WITH EXPOSED NAPKINS, SANDWICH TRAYS, LIDS, AND UTENSILS.STORE PERSONAL ITEMS IN A DESIGNATED AREA AWAY FROM FOOD SERVICE AREAS AND EXPOSED SINGLE USE ITEMS.
Location: Service counter
|
04/30/2013 | Non-Illness Complaint |
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: LARGE CONTAINERS OF SLICED DELI MEATS MISSING DISCARD DATES STORED INSIDE COLD TOP PREP COOLER. PROVIDE DISCARD DATES ON ALL CONTAINERS.
Location: Cook line
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SANITIZER AND DISH DETERGENT PUMPS HEAVILY SOILED WITH BUILD UP LOCATED AT THREE COMPARTMENT SINK.2. BUILD UP ON SOAP DISPENSER LOCATED AT HAND SINK NEAR SERVICE COUNTER.CLEAN AND SANITZE THOROUGHLY.
Location: Service counter
|
01/30/2013 | Routine |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: FULL C02 TANKS NOT RESTRAINED. PROVIDE EFFECTIVE RESTRAINTS.
- 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: EMPLOYEE ENTERED FOOD PREP FROM DINING ROOM WITHOUT WASHING HANDS. ENSURE HANDS ARE WASHED THOROUGHLY AFTER ENTERING FOOD PREP AREA.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHT BROKEN INSIDE WALK IN FREEZER. REPLACE INOPERABLE LIGHT BULB.
Location: Walk-in freezer
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET WIPING CLOTHS STORED IN ONE COMPARTMENT SINK. STORE WET TOWELS IN SANITIZING SOLUTION WHEN NOT IN USE.
Location: Kitchen
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: BOX OF ROAST BEEF AND CHICKEN THAWED AT ROOM TEMPERATURE. ENSURE FOOD IS THAWED UNDER REFRIGERATION AT 41 DEGREES OR LESS.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. GASKET DAMAGED ON REACH IN COOLER DOORS ON SANDWICH MAKE LINE. PROVIDE REPAIR OR REPLACE DAMAGED GASKETS.2. DOOR HINGE LOOSE ON REACH IN COOLER DOOR ON SANDWICH MAKE LINE. PROVIDE REPAIR.
Location: Kitchen
- 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: STORAGE COMPARTMENTS CONTAINING BOTTLED DRESSINGS ON COOK LINE. CLEAN AND SANITIZE THOROUGHLY.
Location: Cook line
|
11/07/2012 | Routine |
- Packaged food reheating (corrected on site)
Commercially processed foods not being reheated to 135 degrees F for hot holding.
Correction: Reheat all commercially processed ready-to-eat foods to 135 degrees F.
Comments: BROCOLI AND CHEDDAR SOUP HOLDING AT 124 DEGREES F IN STEAM WELL. ENSURE PROCESSED FOODS ARE REHEATED TO 135 DEGREES F.
Location: Cook line
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE EATING AND DRINKING FROM A CUP WITHOUT A LID AND STRAW ON SERVICE LINE. ENSURE EMPLOYEES EAT IN DESIGNATED AREAS AWAY FROM FOOD PREPARATION AND PROVIDE LIDS AND STRAWS ON ALL BEVERAGE CUPS IN FOOD PREP AREAS.
Location: Cook line
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: KNIFE SOILED WITH DRIED FOOD RESIDUE ON BLADE STORED IN KNIFE BLOCK. ENSURE KNIVES HAVE BEEN CLEANED THOROUGHLY BEFORE STORAGE IN BLOCK TO PREVENT CROSS CONTAMINATION.
Location: Second kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
|
05/16/2012 | Routine |
| No violation noted during this evaluation. | 05/03/2012 | Pre-Licensing |
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