- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. White cutting board on top of trash can in back kitchen area. Do not place cutting board on top of trash cans. Do not use trash cans as prep tables. Clean and sanitize cutting board and store in approved manner.
Location: Back room
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: 1. Wet mop not hung up. Hang wet mop to dry between use.
Location: Back room
|
09/30/2014 | Routine |
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Ice scoop on top of ice machine. Remove and store in approved manner. 2. Clean knife stored between cold top and steam table. Do not store between equipment.
Location: Kitchen
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Ice scoop on top of ice machine. Remove and store in approved manner. 2. Clean knife stored between cold top and steam table. Do not store between equipment.
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Wall board meterial in poor repair by mop / three bay sink area. Repair
Location: Back room
|
03/28/2014 | Routine |
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Clean knife stored between cold top cooler and steam table on cooks line. Do not store between equipment. Clean and sanitize knife.
Location: Cook line
|
11/01/2013 | Routine |
| No violation noted during this evaluation. | 07/10/2013 | 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: 1. C02 tanks not restrained. Restrain tanks.
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Ice scoop on top of ice machine. Do not store scoop on top of machine. Store in approved manner.
Location: Kitchen (back)
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Drain pipe leaking at three bay sink. Repair.
Location: Kitchen (back)
Equipment: 3-bay
|
03/15/2013 | 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: 1. C02 tanks not restrained. Restrain all C02 tanks.
- 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.
Comments: 1. Thermometer missing inside of two door reach in cooler on cooks line. Provide.
Location: Kitchen
Equipment: Reach in cooler (2 door)
|
11/16/2012 | Routine |
| No violation noted during this evaluation. | 09/18/2012 | Non-Illness Complaint |
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: Some product in the walk in cooler have expired discard dates. Discard expired product.
Location: Walk-in cooler
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: There was a wet towel on the cutting board.
Location: Cook line
|
07/30/2012 | Recheck |
- Discarding datemarking (corrected on site)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: Some product in the walk in cooler have expired discard dates. Discard expired product.
Location: Walk-in cooler
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: There was a wet towel on the cutting board.
Location: Cook line
|
07/23/2012 | Routine |
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The vegetable dicer is soiled.
Location: Kitchen (back)
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1)The middle handle to the 3 bay sink leaks.2) There is plastic stuffed in the right bay drain of the 3 bay sink. Repair the drain stop. Do not use plastic.
Location: Kitchen (back)
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1)The middle handle to the 3 bay sink leaks.2) There is plastic stuffed in the right bay drain of the 3 bay sink. Repair the drain stop. Do not use plastic.
Location: Kitchen (back)
Equipment: 3-bay
|
03/30/2012 | Routine |
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: Cooked foods in the walk in cooler are passed the date mark (11-22). Ready to eat foods (cooked foods) can only be kept for 7 days. Foods were discarded.
Location: Walk-in cooler
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: Employee washed his hands with no soap in the vegetable sink. Proper hand washing was reviewed.
Location: Kitchen
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: Employee washed his hands in the vegetable sink. Confine hand washing to the hand sinks.
Location: Kitchen
|
12/12/2011 | Recheck |
- Discarding datemarking (corrected on site)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: Cooked foods in the walk in cooler are passed the date mark (11-22). Ready to eat foods (cooked foods) can only be kept for 7 days. Foods were discarded.
Location: Walk-in cooler
- Improper hand washing (corrected on site)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: Employee washed his hands with no soap in the vegetable sink. Proper hand washing was reviewed.
Location: Kitchen
- Hand washing (where) (corrected on site)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: Employee washed his hands in the vegetable sink. Confine hand washing to the hand sinks.
Location: Kitchen
|
12/05/2011 | Routine |
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