- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Pepperoni on top of cold top pizza make table held at 52 deg. F Hold all cold foods at 41 deg. F or below.
Location: Kitchen (back)
Equipment: Make table cooler
- Storage of Personal Items (corrected)
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: 1. Employee coat hanging on shelving in kitchen area. Store personal item(s) away from food and food related articles.
Location: Kitchen (back)
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. Catering boxes on floor in dry stock area. Remove and store in approved manner.
Location: Back room
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Lids to cold top cooler stored on floor in back kitchen area. Remove and store in approved manner.
Location: Kitchen (back)
- Thermometer, provided (corrected)
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 broken inside of large Pepsi reach in cooler in back kitchen area. Provide a working thermometer. 2. Thermometer missing inside of small Pepsi reach in cooler in drive through area. Provide a working thermometer.
Location: Kitchen (back)
- Thermometer, provided (corrected)
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 broken inside of large Pepsi reach in cooler in back kitchen area. Provide a working thermometer. 2. Thermometer missing inside of small Pepsi reach in cooler in drive through area. Provide a working thermometer.
Location: Kitchen (front)
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Faucet leaking at three bay sink. Repair.
Location: Kitchen (back)
Equipment: 3-bay
|
09/29/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Pepperoni on top of cold top pizza make table held at 52 deg. F Hold all cold foods at 41 deg. F or below.
Location: Kitchen (back)
Equipment: Make table cooler
- Storage of Personal Items
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: 1. Employee coat hanging on shelving in kitchen area. Store personal item(s) away from food and food related articles.
Location: Kitchen (back)
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. Catering boxes on floor in dry stock area. Remove and store in approved manner.
Location: Back room
- 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. Lids to cold top cooler stored on floor in back kitchen area. Remove and store in approved manner.
Location: Kitchen (back)
- 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 large Pepsi reach in cooler in back kitchen area. Provide a working thermometer. 2. Thermometer missing inside of small Pepsi reach in cooler in drive through area. Provide a working thermometer.
Location: Kitchen (back)
- 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 large Pepsi reach in cooler in back kitchen area. Provide a working thermometer. 2. Thermometer missing inside of small Pepsi reach in cooler in drive through area. Provide a working thermometer.
Location: Kitchen (front)
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Faucet leaking at three bay sink. Repair.
Location: Kitchen (back)
Equipment: 3-bay
|
09/19/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Ham on top of cold top / reach in pizza make table held at 46 deg. F , Sausage held at 45 deg. F , Pepperoni held at 43 deg. F Repailr unit to a sound working conditon so as to hold all cold foods at 41 deg. F or below.
Location: Kitchen
Equipment: Make table cooler
- Thermometer, provided (corrected)
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 " Pepsi " reach in cooler in kitchen. Provide a working thermometer.
Location: Kitchen
Equipment: Reach in cooler
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Drain board soiled at three bay sink. Clean.
Location: Kitchen (back)
Equipment: 3-bay
|
02/28/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Ham on top of cold top / reach in pizza make table held at 46 deg. F , Sausage held at 45 deg. F , Pepperoni held at 43 deg. F Repailr unit to a sound working conditon so as to hold all cold foods at 41 deg. F or below.
Location: Kitchen
Equipment: Make table cooler
- 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 " Pepsi " reach in cooler in kitchen. Provide a working thermometer.
Location: Kitchen
Equipment: Reach in cooler
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Drain board soiled at three bay sink. Clean.
Location: Kitchen (back)
Equipment: 3-bay
|
02/20/2014 | 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. Lids to cold top pizza make table stored on floor. Remove and store in approved manner.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Lights not working inside of walk in cooler. Repair 2. Lights not working inside of walk in freezer. Repair.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Lights not working inside of walk in cooler. Repair 2. Lights not working inside of walk in freezer. Repair.
Location: Walk-in freezer
|
08/28/2013 | Routine |
| No violation noted during this evaluation. | 02/28/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Foods on both cold tops (sausage, wrapped chicken etc.) are 44-46 F.
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: The fan guards are soiled in the walk in cooler.
Location: Walk-in cooler
|
08/31/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Foods on both cold tops (sausage, wrapped chicken etc.) are 44-46 F.
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: The fan guards are soiled in the walk in cooler.
Location: Walk-in cooler
|
08/27/2012 | Routine |
- Back flow/water treatment inspection
Scheduled inspections and/or records of water system and/or treatment device insufficient.
Correction: A device such as a water treatment device or backflow presenter, shall be scheduled for inspection and service, in accordance with the manufacturer's instructions and maintain inspection and service records.
Comments: The filter of the water filtration system is heavily soiled. Have system inspected.
|
02/16/2012 | Routine |
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