- 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. Small combination cold top / reach in cooler holding potentially hazardous food items at 56 deg. F Hold all cold food items at 41 deg. F or below. NOTE > ALL POTENTIALLY HAZARDOUS FOODS WHERE REMOVED FROM BOTTOM SECTION. ITEMS ON TOP WHERE PALCED ON ICE UNITL REPAIRS ARE MADE. 2. End cold top for tenderloins and hamburger holding foods at 49 deg. F . Hold all cold foods at 41 deg. F or below. Do not overfill pans on top of unit to aid in cooling along with lids on top of pans. NOTE > TURN PREP COOLER ON FIRST THING IN THE MORNING BEFORE PLACING FOOD ITEMS ON TOP OF UNIT.
Location: Kitchen
Equipment: Cold top
- 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. Small combination cold top / reach in cooler holding potentially hazardous food items at 56 deg. F Hold all cold food items at 41 deg. F or below. NOTE > ALL POTENTIALLY HAZARDOUS FOODS WHERE REMOVED FROM BOTTOM SECTION. ITEMS ON TOP WHERE PALCED ON ICE UNITL REPAIRS ARE MADE. 2. End cold top for tenderloins and hamburger holding foods at 49 deg. F . Hold all cold foods at 41 deg. F or below. Do not overfill pans on top of unit to aid in cooling along with lids on top of pans. NOTE > TURN PREP COOLER ON FIRST THING IN THE MORNING BEFORE PLACING FOOD ITEMS ON TOP OF UNIT.
Location: Kitchen
Equipment: Cold top
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: 1. Food handler in main kitchen area touching ready to eat food items with bare hands. Use approved utensils to handle all ready to eat food items. WENT OVER PROPER GLOVE USE AND HAND WASHING AT TIME OF INSPECTION.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Egg slicer soiled in salad prep area. Clean and saniitze. Do not sit soiled. 2. Slicer soiled in pizza prep area. Clean and sanitize. 3. Outside of all bulk food containers in dry stock room by pizza prep area soiled. Clean. 4. Bottom section of cold top for tenderloins soiled. Clean.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Egg slicer soiled in salad prep area. Clean and saniitze. Do not sit soiled. 2. Slicer soiled in pizza prep area. Clean and sanitize. 3. Outside of all bulk food containers in dry stock room by pizza prep area soiled. Clean. 4. Bottom section of cold top for tenderloins soiled. Clean.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Egg slicer soiled in salad prep area. Clean and saniitze. Do not sit soiled. 2. Slicer soiled in pizza prep area. Clean and sanitize. 3. Outside of all bulk food containers in dry stock room by pizza prep area soiled. Clean. 4. Bottom section of cold top for tenderloins soiled. Clean.
Location: Dry storage
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Egg slicer soiled in salad prep area. Clean and saniitze. Do not sit soiled. 2. Slicer soiled in pizza prep area. Clean and sanitize. 3. Outside of all bulk food containers in dry stock room by pizza prep area soiled. Clean. 4. Bottom section of cold top for tenderloins soiled. Clean.
Location: Cook line
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. Hand sink in pizza prep area soiled. Clean.
- Glove use (Non-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: 1. Food handlers not washing hands first at hand sink with soap and water before putting on gloves to handle any ready to eat food items.
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. Exhaust hood and filters soiled above cooking equipment on cooks line. Clean.
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Wall in poor repair behind of deep fry units. Finish repairs to wall space behind deep fry units so as to provide a surface that is smooth and easily cleanable and meets all fire codes.
Location: Cook line
- 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. Wall space soiled behind dish machine work sink area. Clean all soiled wall space. 2. Wall space soiled behind all cooking equipment. Clean. 3. Wall space soiled behind trash can in pizza area. Clean. 4. Floor space soiled in hot water heater room / stock room area off main kitchen area. Clean. 5. Floor space soiled below all cooking equipment in main kitchen area. Clean all soiled floor space. 6. Floor soiled inside of walk in cooler below all shelving. Clean.
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. Wall space soiled behind dish machine work sink area. Clean all soiled wall space. 2. Wall space soiled behind all cooking equipment. Clean. 3. Wall space soiled behind trash can in pizza area. Clean. 4. Floor space soiled in hot water heater room / stock room area off main kitchen area. Clean. 5. Floor space soiled below all cooking equipment in main kitchen area. Clean all soiled floor space. 6. Floor soiled inside of walk in cooler below all shelving. Clean.
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. Wall space soiled behind dish machine work sink area. Clean all soiled wall space. 2. Wall space soiled behind all cooking equipment. Clean. 3. Wall space soiled behind trash can in pizza area. Clean. 4. Floor space soiled in hot water heater room / stock room area off main kitchen area. Clean. 5. Floor space soiled below all cooking equipment in main kitchen area. Clean all soiled floor space. 6. Floor soiled inside of walk in cooler below all shelving. Clean.
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. Wall space soiled behind dish machine work sink area. Clean all soiled wall space. 2. Wall space soiled behind all cooking equipment. Clean. 3. Wall space soiled behind trash can in pizza area. Clean. 4. Floor space soiled in hot water heater room / stock room area off main kitchen area. Clean. 5. Floor space soiled below all cooking equipment in main kitchen area. Clean all soiled floor space. 6. Floor soiled inside of walk in cooler below all shelving. Clean.
Location: Dry storage
- 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. Wall space soiled behind dish machine work sink area. Clean all soiled wall space. 2. Wall space soiled behind all cooking equipment. Clean. 3. Wall space soiled behind trash can in pizza area. Clean. 4. Floor space soiled in hot water heater room / stock room area off main kitchen area. Clean. 5. Floor space soiled below all cooking equipment in main kitchen area. Clean all soiled floor space. 6. Floor soiled inside of walk in cooler below all shelving. Clean.
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. Wall space soiled behind dish machine work sink area. Clean all soiled wall space. 2. Wall space soiled behind all cooking equipment. Clean. 3. Wall space soiled behind trash can in pizza area. Clean. 4. Floor space soiled in hot water heater room / stock room area off main kitchen area. Clean. 5. Floor space soiled below all cooking equipment in main kitchen area. Clean all soiled floor space. 6. Floor soiled inside of walk in cooler below all shelving. Clean.
Location: Walk-in 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. Thermometers missing in serveral cooling units. Provide.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water leaking inside of reach in cooler by back door in kitchen area. Repair unit to a sound condiiton. Clean and sanitize unit.
Location: Kitchen
Equipment: Reach in cooler
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: 1. Small salad bar in customer area needs approved sneeze guard. Provide.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom shelf of prep table in kitchen area soiled. Clean and remove papper from bottom of shelf. Do not line shelf with papper.
Location: Kitchen
|
07/22/2014 | 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. Small combination cold top / reach in cooler holding potentially hazardous food items at 56 deg. F Hold all cold food items at 41 deg. F or below. NOTE > ALL POTENTIALLY HAZARDOUS FOODS WHERE REMOVED FROM BOTTOM SECTION. ITEMS ON TOP WHERE PALCED ON ICE UNITL REPAIRS ARE MADE. 2. End cold top for tenderloins and hamburger holding foods at 49 deg. F . Hold all cold foods at 41 deg. F or below. Do not overfill pans on top of unit to aid in cooling along with lids on top of pans. NOTE > TURN PREP COOLER ON FIRST THING IN THE MORNING BEFORE PLACING FOOD ITEMS ON TOP OF UNIT.
Location: Kitchen
Equipment: Cold top
- 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. Small combination cold top / reach in cooler holding potentially hazardous food items at 56 deg. F Hold all cold food items at 41 deg. F or below. NOTE > ALL POTENTIALLY HAZARDOUS FOODS WHERE REMOVED FROM BOTTOM SECTION. ITEMS ON TOP WHERE PALCED ON ICE UNITL REPAIRS ARE MADE. 2. End cold top for tenderloins and hamburger holding foods at 49 deg. F . Hold all cold foods at 41 deg. F or below. Do not overfill pans on top of unit to aid in cooling along with lids on top of pans. NOTE > TURN PREP COOLER ON FIRST THING IN THE MORNING BEFORE PLACING FOOD ITEMS ON TOP OF UNIT.
Location: Kitchen
Equipment: Cold top
- Bare hand contact (critical)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: 1. Food handler in main kitchen area touching ready to eat food items with bare hands. Use approved utensils to handle all ready to eat food items. WENT OVER PROPER GLOVE USE AND HAND WASHING AT TIME OF INSPECTION.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Egg slicer soiled in salad prep area. Clean and saniitze. Do not sit soiled. 2. Slicer soiled in pizza prep area. Clean and sanitize. 3. Outside of all bulk food containers in dry stock room by pizza prep area soiled. Clean. 4. Bottom section of cold top for tenderloins soiled. Clean.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Egg slicer soiled in salad prep area. Clean and saniitze. Do not sit soiled. 2. Slicer soiled in pizza prep area. Clean and sanitize. 3. Outside of all bulk food containers in dry stock room by pizza prep area soiled. Clean. 4. Bottom section of cold top for tenderloins soiled. Clean.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Egg slicer soiled in salad prep area. Clean and saniitze. Do not sit soiled. 2. Slicer soiled in pizza prep area. Clean and sanitize. 3. Outside of all bulk food containers in dry stock room by pizza prep area soiled. Clean. 4. Bottom section of cold top for tenderloins soiled. Clean.
Location: Dry storage
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Egg slicer soiled in salad prep area. Clean and saniitze. Do not sit soiled. 2. Slicer soiled in pizza prep area. Clean and sanitize. 3. Outside of all bulk food containers in dry stock room by pizza prep area soiled. Clean. 4. Bottom section of cold top for tenderloins soiled. Clean.
Location: Cook line
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. Hand sink in pizza prep area soiled. Clean.
- Glove use (Non-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: 1. Food handlers not washing hands first at hand sink with soap and water before putting on gloves to handle any ready to eat food items.
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. Exhaust hood and filters soiled above cooking equipment on cooks line. Clean.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Wall in poor repair behind of deep fry units. Finish repairs to wall space behind deep fry units so as to provide a surface that is smooth and easily cleanable and meets all fire codes.
Location: Cook line
- 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. Wall space soiled behind dish machine work sink area. Clean all soiled wall space. 2. Wall space soiled behind all cooking equipment. Clean. 3. Wall space soiled behind trash can in pizza area. Clean. 4. Floor space soiled in hot water heater room / stock room area off main kitchen area. Clean. 5. Floor space soiled below all cooking equipment in main kitchen area. Clean all soiled floor space. 6. Floor soiled inside of walk in cooler below all shelving. Clean.
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. Wall space soiled behind dish machine work sink area. Clean all soiled wall space. 2. Wall space soiled behind all cooking equipment. Clean. 3. Wall space soiled behind trash can in pizza area. Clean. 4. Floor space soiled in hot water heater room / stock room area off main kitchen area. Clean. 5. Floor space soiled below all cooking equipment in main kitchen area. Clean all soiled floor space. 6. Floor soiled inside of walk in cooler below all shelving. Clean.
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. Wall space soiled behind dish machine work sink area. Clean all soiled wall space. 2. Wall space soiled behind all cooking equipment. Clean. 3. Wall space soiled behind trash can in pizza area. Clean. 4. Floor space soiled in hot water heater room / stock room area off main kitchen area. Clean. 5. Floor space soiled below all cooking equipment in main kitchen area. Clean all soiled floor space. 6. Floor soiled inside of walk in cooler below all shelving. Clean.
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. Wall space soiled behind dish machine work sink area. Clean all soiled wall space. 2. Wall space soiled behind all cooking equipment. Clean. 3. Wall space soiled behind trash can in pizza area. Clean. 4. Floor space soiled in hot water heater room / stock room area off main kitchen area. Clean. 5. Floor space soiled below all cooking equipment in main kitchen area. Clean all soiled floor space. 6. Floor soiled inside of walk in cooler below all shelving. Clean.
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: 1. Wall space soiled behind dish machine work sink area. Clean all soiled wall space. 2. Wall space soiled behind all cooking equipment. Clean. 3. Wall space soiled behind trash can in pizza area. Clean. 4. Floor space soiled in hot water heater room / stock room area off main kitchen area. Clean. 5. Floor space soiled below all cooking equipment in main kitchen area. Clean all soiled floor space. 6. Floor soiled inside of walk in cooler below all shelving. Clean.
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. Wall space soiled behind dish machine work sink area. Clean all soiled wall space. 2. Wall space soiled behind all cooking equipment. Clean. 3. Wall space soiled behind trash can in pizza area. Clean. 4. Floor space soiled in hot water heater room / stock room area off main kitchen area. Clean. 5. Floor space soiled below all cooking equipment in main kitchen area. Clean all soiled floor space. 6. Floor soiled inside of walk in cooler below all shelving. Clean.
Location: Walk-in 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. Thermometers missing in serveral cooling units. Provide.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water leaking inside of reach in cooler by back door in kitchen area. Repair unit to a sound condiiton. Clean and sanitize unit.
Location: Kitchen
Equipment: Reach in cooler
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: 1. Small salad bar in customer area needs approved sneeze guard. Provide.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom shelf of prep table in kitchen area soiled. Clean and remove papper from bottom of shelf. Do not line shelf with papper.
Location: Kitchen
|
07/14/2014 | Routine |
| No violation noted during this evaluation. | 07/14/2014 | Non-Illness Complaint |
- CO2 tanks unrestrained (corrected)
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. CO2 tank not restrained by coke in box system by ice machine. Restrain tank.
- Premises not clean (corrected)
Premise(s) not maintained in clean and sanitary condition – weeds and/or rubbish.
Correction: Occupant must keep premise(s) that the occupant inhabits in a clean and sanitary condition.
Comments: 1. Grease on grond below exhaust hood from kitchen outside. Clean.
- 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: 1. Items being stored inside of hand sink in kitchen area, hand sink used to prep food. Do not store any items inside of hand sink, Do not use hand sink for any other purpose other than hand washing. NOTE > YOU MAY USE THE THREE BAY SINK TO PREP FOODS. YOU MUST WASH AND SANITIZE THREE BAY SINK FIRST, HAVE NO SOILED UTENSILS AT HAND SINK BEFORE USING SINK FOR FOOD PREP. WASH AND SANITIZAE SINK AFTER USE FOR FOOD PREP.
Location: Kitchen
Equipment: Hand sink
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom section of reach in cooler on end of cooks line soiled. Clean and sanitize. 2. Slicer soiled in pizza prep kitchen. Clean and sanitize. Do not allow to sit soield. Clean and sanitize after use.
Location: Kitchen (back)
Equipment: Slicer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom section of reach in cooler on end of cooks line soiled. Clean and sanitize. 2. Slicer soiled in pizza prep kitchen. Clean and sanitize. Do not allow to sit soield. Clean and sanitize after use.
Location: Kitchen
Equipment: Cold top
- 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: 1. Several bags of cooked ham not date marked inside of one door reach in cooler in kitchen area. Date mark . 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. 2. Cooked chicken not date marked insideof one door reach in cooler in kitchen area. Date mark. 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.
Location: Kitchen
Equipment: Reach in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Baged cooked chicken stored inside of box that raw chicken came inside of one door reach in cooler in kitchen area. Do not re use boxes that had raw chicken to store food items in. Use only food grade containers. Discard chicken boxes once chicken is removed and used.
Location: Kitchen
Equipment: Reach in cooler
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. Roaches observed below dish machine work sink area in main kitchen area. Exterminate roaches using approved methods.
Location: Kitchen
- 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: 1. Left over baked potatos at 45 deg. F. inside of walk in cooler due to improper cooling methods. Use approved methods to cool all hot foods. NOTE > WENT OVER PROPER COOLING WITH OWNER AT TIME OF INSPECTION.
Location: Walk-in cooler
- 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. Cheese held at 48 deg. F. Mayo held at 50 deg. F on top of cold top / reach in cooler in kitchen area. Hold all cold foods at 41 deg. F or below. Do not overfill pans to aid in cooling. 2. Chicken held at 48 deg. F Hamburger held at 50 deg. F Ternderloins held at 48 deg. F. on top of small cold top cooler on end of cooks line. Hold all cold foods at 41 deg. F. or below. Do not overfill pans to aid in cooling. 3. Left over baked potatos inside of walk in cooler at 45 deg. F due to improper cooling. Use approved methods to cool all hot foods. hold all cold foods at 41 deg. F or below. NOTE > OWNER DISCARDED AT TIME OF INSPECTION.
Location: Walk-in cooler
- 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. Cheese held at 48 deg. F. Mayo held at 50 deg. F on top of cold top / reach in cooler in kitchen area. Hold all cold foods at 41 deg. F or below. Do not overfill pans to aid in cooling. 2. Chicken held at 48 deg. F Hamburger held at 50 deg. F Ternderloins held at 48 deg. F. on top of small cold top cooler on end of cooks line. Hold all cold foods at 41 deg. F. or below. Do not overfill pans to aid in cooling. 3. Left over baked potatos inside of walk in cooler at 45 deg. F due to improper cooling. Use approved methods to cool all hot foods. hold all cold foods at 41 deg. F or below. NOTE > OWNER DISCARDED AT TIME OF INSPECTION.
Location: Cook line
Equipment: Cold top
- 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. Cheese held at 48 deg. F. Mayo held at 50 deg. F on top of cold top / reach in cooler in kitchen area. Hold all cold foods at 41 deg. F or below. Do not overfill pans to aid in cooling. 2. Chicken held at 48 deg. F Hamburger held at 50 deg. F Ternderloins held at 48 deg. F. on top of small cold top cooler on end of cooks line. Hold all cold foods at 41 deg. F. or below. Do not overfill pans to aid in cooling. 3. Left over baked potatos inside of walk in cooler at 45 deg. F due to improper cooling. Use approved methods to cool all hot foods. hold all cold foods at 41 deg. F or below. NOTE > OWNER DISCARDED AT TIME OF INSPECTION.
Location: Kitchen
Equipment: Cold top
- 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. Wall space behind dish machine sink soiled. Clean all soiled wall space. 2. Floor space soiled below all cooking equipment in main kitchen. Clean all soiled floor space. 3. Floor soiled below dish machine sink area. Clean. 4. Floor soiled in dry stock room below shelving and around wall and floor junctions and around equipment. Clean all soiled floor space.
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. Exhaust hood and filters soiled on cooks line above equipment. Clean filters and hood.
Location: Cook line
- 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. Clean equipment stord on floor in dry storage area. Remove and store in approved manner.
Location: Dry storage
- 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. Wall space behind dish machine sink soiled. Clean all soiled wall space. 2. Floor space soiled below all cooking equipment in main kitchen. Clean all soiled floor space. 3. Floor soiled below dish machine sink area. Clean. 4. Floor soiled in dry stock room below shelving and around wall and floor junctions and around equipment. Clean all soiled floor space.
Location: Cook line
- 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. Wall space behind dish machine sink soiled. Clean all soiled wall space. 2. Floor space soiled below all cooking equipment in main kitchen. Clean all soiled floor space. 3. Floor soiled below dish machine sink area. Clean. 4. Floor soiled in dry stock room below shelving and around wall and floor junctions and around equipment. Clean all soiled floor space.
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. Wall space behind dish machine sink soiled. Clean all soiled wall space. 2. Floor space soiled below all cooking equipment in main kitchen. Clean all soiled floor space. 3. Floor soiled below dish machine sink area. Clean. 4. Floor soiled in dry stock room below shelving and around wall and floor junctions and around equipment. Clean all soiled floor space.
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: 1. Boxes of food on floor of walk in freezer. Remove and store on approved shelving.
Location: Walk-in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Cabinet space below dish machine work sink soiled. Clean. 2. Dish machine soiled inside. Clean. 3. Red dish machine plasiic rach soiled. Clean.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Cabinet space below dish machine work sink soiled. Clean. 2. Dish machine soiled inside. Clean. 3. Red dish machine plasiic rach soiled. Clean.
Location: Kitchen
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Cabinet space below dish machine work sink soiled. Clean. 2. Dish machine soiled inside. Clean. 3. Red dish machine plasiic rach soiled. Clean.
Location: Kitchen
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink in bar area. Provide soap.
Location: Bar
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in bar area. Provide towels.
Location: Bar
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Drain leaking below dish machine work sink in main kitchen area. Repair.
Location: Kitchen
|
11/25/2013 | Recheck |
- Premises not clean (corrected)
Premise(s) not maintained in clean and sanitary condition – weeds and/or rubbish.
Correction: Occupant must keep premise(s) that the occupant inhabits in a clean and sanitary condition.
Comments: 1. Grease on grond below exhaust hood from kitchen outside. Clean.
- CO2 tanks unrestrained (corrected)
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. CO2 tank not restrained by coke in box system by ice machine. Restrain tank.
- 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. Cheese held at 48 deg. F. Mayo held at 50 deg. F on top of cold top / reach in cooler in kitchen area. Hold all cold foods at 41 deg. F or below. Do not overfill pans to aid in cooling. 2. Chicken held at 48 deg. F Hamburger held at 50 deg. F Ternderloins held at 48 deg. F. on top of small cold top cooler on end of cooks line. Hold all cold foods at 41 deg. F. or below. Do not overfill pans to aid in cooling. 3. Left over baked potatos inside of walk in cooler at 45 deg. F due to improper cooling. Use approved methods to cool all hot foods. hold all cold foods at 41 deg. F or below. NOTE > OWNER DISCARDED AT TIME OF INSPECTION.
Location: Kitchen
Equipment: Cold top
- 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. Cheese held at 48 deg. F. Mayo held at 50 deg. F on top of cold top / reach in cooler in kitchen area. Hold all cold foods at 41 deg. F or below. Do not overfill pans to aid in cooling. 2. Chicken held at 48 deg. F Hamburger held at 50 deg. F Ternderloins held at 48 deg. F. on top of small cold top cooler on end of cooks line. Hold all cold foods at 41 deg. F. or below. Do not overfill pans to aid in cooling. 3. Left over baked potatos inside of walk in cooler at 45 deg. F due to improper cooling. Use approved methods to cool all hot foods. hold all cold foods at 41 deg. F or below. NOTE > OWNER DISCARDED AT TIME OF INSPECTION.
Location: Cook line
Equipment: Cold top
- 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. Cheese held at 48 deg. F. Mayo held at 50 deg. F on top of cold top / reach in cooler in kitchen area. Hold all cold foods at 41 deg. F or below. Do not overfill pans to aid in cooling. 2. Chicken held at 48 deg. F Hamburger held at 50 deg. F Ternderloins held at 48 deg. F. on top of small cold top cooler on end of cooks line. Hold all cold foods at 41 deg. F. or below. Do not overfill pans to aid in cooling. 3. Left over baked potatos inside of walk in cooler at 45 deg. F due to improper cooling. Use approved methods to cool all hot foods. hold all cold foods at 41 deg. F or below. NOTE > OWNER DISCARDED AT TIME OF INSPECTION.
Location: Walk-in cooler
- 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: 1. Left over baked potatos at 45 deg. F. inside of walk in cooler due to improper cooling methods. Use approved methods to cool all hot foods. NOTE > WENT OVER PROPER COOLING WITH OWNER AT TIME OF INSPECTION.
Location: Walk-in cooler
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. Roaches observed below dish machine work sink area in main kitchen area. Exterminate roaches using approved methods.
Location: Kitchen
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Baged cooked chicken stored inside of box that raw chicken came inside of one door reach in cooler in kitchen area. Do not re use boxes that had raw chicken to store food items in. Use only food grade containers. Discard chicken boxes once chicken is removed and used.
Location: Kitchen
Equipment: Reach in cooler
- 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: 1. Several bags of cooked ham not date marked inside of one door reach in cooler in kitchen area. Date mark . 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. 2. Cooked chicken not date marked insideof one door reach in cooler in kitchen area. Date mark. 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.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom section of reach in cooler on end of cooks line soiled. Clean and sanitize. 2. Slicer soiled in pizza prep kitchen. Clean and sanitize. Do not allow to sit soield. Clean and sanitize after use.
Location: Kitchen
Equipment: Cold top
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom section of reach in cooler on end of cooks line soiled. Clean and sanitize. 2. Slicer soiled in pizza prep kitchen. Clean and sanitize. Do not allow to sit soield. Clean and sanitize after use.
Location: Kitchen (back)
Equipment: Slicer
- 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: 1. Items being stored inside of hand sink in kitchen area, hand sink used to prep food. Do not store any items inside of hand sink, Do not use hand sink for any other purpose other than hand washing. NOTE > YOU MAY USE THE THREE BAY SINK TO PREP FOODS. YOU MUST WASH AND SANITIZE THREE BAY SINK FIRST, HAVE NO SOILED UTENSILS AT HAND SINK BEFORE USING SINK FOR FOOD PREP. WASH AND SANITIZAE SINK AFTER USE FOR FOOD PREP.
Location: Kitchen
Equipment: Hand sink
- 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. Clean equipment stord on floor in dry storage area. Remove and store in approved manner.
Location: Dry storage
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. Exhaust hood and filters soiled on cooks line above equipment. Clean filters and hood.
Location: Cook line
- 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. Wall space behind dish machine sink soiled. Clean all soiled wall space. 2. Floor space soiled below all cooking equipment in main kitchen. Clean all soiled floor space. 3. Floor soiled below dish machine sink area. Clean. 4. Floor soiled in dry stock room below shelving and around wall and floor junctions and around equipment. Clean all soiled floor space.
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. Wall space behind dish machine sink soiled. Clean all soiled wall space. 2. Floor space soiled below all cooking equipment in main kitchen. Clean all soiled floor space. 3. Floor soiled below dish machine sink area. Clean. 4. Floor soiled in dry stock room below shelving and around wall and floor junctions and around equipment. Clean all soiled floor space.
Location: Cook line
- 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. Wall space behind dish machine sink soiled. Clean all soiled wall space. 2. Floor space soiled below all cooking equipment in main kitchen. Clean all soiled floor space. 3. Floor soiled below dish machine sink area. Clean. 4. Floor soiled in dry stock room below shelving and around wall and floor junctions and around equipment. Clean all soiled floor space.
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. Wall space behind dish machine sink soiled. Clean all soiled wall space. 2. Floor space soiled below all cooking equipment in main kitchen. Clean all soiled floor space. 3. Floor soiled below dish machine sink area. Clean. 4. Floor soiled in dry stock room below shelving and around wall and floor junctions and around equipment. Clean all soiled floor space.
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: 1. Boxes of food on floor of walk in freezer. Remove and store on approved shelving.
Location: Walk-in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Cabinet space below dish machine work sink soiled. Clean. 2. Dish machine soiled inside. Clean. 3. Red dish machine plasiic rach soiled. Clean.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Cabinet space below dish machine work sink soiled. Clean. 2. Dish machine soiled inside. Clean. 3. Red dish machine plasiic rach soiled. Clean.
Location: Kitchen
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Cabinet space below dish machine work sink soiled. Clean. 2. Dish machine soiled inside. Clean. 3. Red dish machine plasiic rach soiled. Clean.
Location: Kitchen
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink in bar area. Provide soap.
Location: Bar
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in bar area. Provide towels.
Location: Bar
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Drain leaking below dish machine work sink in main kitchen area. Repair.
Location: Kitchen
|
11/18/2013 | Recheck |
- Premises not clean
Premise(s) not maintained in clean and sanitary condition – weeds and/or rubbish.
Correction: Occupant must keep premise(s) that the occupant inhabits in a clean and sanitary condition.
Comments: 1. Grease on grond below exhaust hood from kitchen outside. Clean.
- 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. CO2 tank not restrained by coke in box system by ice machine. Restrain tank.
- 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. Cheese held at 48 deg. F. Mayo held at 50 deg. F on top of cold top / reach in cooler in kitchen area. Hold all cold foods at 41 deg. F or below. Do not overfill pans to aid in cooling. 2. Chicken held at 48 deg. F Hamburger held at 50 deg. F Ternderloins held at 48 deg. F. on top of small cold top cooler on end of cooks line. Hold all cold foods at 41 deg. F. or below. Do not overfill pans to aid in cooling. 3. Left over baked potatos inside of walk in cooler at 45 deg. F due to improper cooling. Use approved methods to cool all hot foods. hold all cold foods at 41 deg. F or below. NOTE > OWNER DISCARDED AT TIME OF INSPECTION.
Location: Kitchen
Equipment: Cold top
- 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. Cheese held at 48 deg. F. Mayo held at 50 deg. F on top of cold top / reach in cooler in kitchen area. Hold all cold foods at 41 deg. F or below. Do not overfill pans to aid in cooling. 2. Chicken held at 48 deg. F Hamburger held at 50 deg. F Ternderloins held at 48 deg. F. on top of small cold top cooler on end of cooks line. Hold all cold foods at 41 deg. F. or below. Do not overfill pans to aid in cooling. 3. Left over baked potatos inside of walk in cooler at 45 deg. F due to improper cooling. Use approved methods to cool all hot foods. hold all cold foods at 41 deg. F or below. NOTE > OWNER DISCARDED AT TIME OF INSPECTION.
Location: Cook line
Equipment: Cold top
- 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. Cheese held at 48 deg. F. Mayo held at 50 deg. F on top of cold top / reach in cooler in kitchen area. Hold all cold foods at 41 deg. F or below. Do not overfill pans to aid in cooling. 2. Chicken held at 48 deg. F Hamburger held at 50 deg. F Ternderloins held at 48 deg. F. on top of small cold top cooler on end of cooks line. Hold all cold foods at 41 deg. F. or below. Do not overfill pans to aid in cooling. 3. Left over baked potatos inside of walk in cooler at 45 deg. F due to improper cooling. Use approved methods to cool all hot foods. hold all cold foods at 41 deg. F or below. NOTE > OWNER DISCARDED AT TIME OF INSPECTION.
Location: Walk-in cooler
- 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: 1. Left over baked potatos at 45 deg. F. inside of walk in cooler due to improper cooling methods. Use approved methods to cool all hot foods. NOTE > WENT OVER PROPER COOLING WITH OWNER AT TIME OF INSPECTION.
Location: Walk-in cooler
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. Roaches observed below dish machine work sink area in main kitchen area. Exterminate roaches using approved methods.
Location: Kitchen
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Baged cooked chicken stored inside of box that raw chicken came inside of one door reach in cooler in kitchen area. Do not re use boxes that had raw chicken to store food items in. Use only food grade containers. Discard chicken boxes once chicken is removed and used.
Location: Kitchen
Equipment: Reach in cooler
- 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: 1. Several bags of cooked ham not date marked inside of one door reach in cooler in kitchen area. Date mark . 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. 2. Cooked chicken not date marked insideof one door reach in cooler in kitchen area. Date mark. 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.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom section of reach in cooler on end of cooks line soiled. Clean and sanitize. 2. Slicer soiled in pizza prep kitchen. Clean and sanitize. Do not allow to sit soield. Clean and sanitize after use.
Location: Kitchen
Equipment: Cold top
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom section of reach in cooler on end of cooks line soiled. Clean and sanitize. 2. Slicer soiled in pizza prep kitchen. Clean and sanitize. Do not allow to sit soield. Clean and sanitize after use.
Location: Kitchen (back)
Equipment: Slicer
- Hand sink improper usage
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: 1. Items being stored inside of hand sink in kitchen area, hand sink used to prep food. Do not store any items inside of hand sink, Do not use hand sink for any other purpose other than hand washing. NOTE > YOU MAY USE THE THREE BAY SINK TO PREP FOODS. YOU MUST WASH AND SANITIZE THREE BAY SINK FIRST, HAVE NO SOILED UTENSILS AT HAND SINK BEFORE USING SINK FOR FOOD PREP. WASH AND SANITIZAE SINK AFTER USE FOR FOOD PREP.
Location: Kitchen
Equipment: Hand sink
- 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 equipment stord on floor in dry storage area. Remove and store in approved manner.
Location: Dry storage
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. Exhaust hood and filters soiled on cooks line above equipment. Clean filters and hood.
Location: Cook line
- 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. Wall space behind dish machine sink soiled. Clean all soiled wall space. 2. Floor space soiled below all cooking equipment in main kitchen. Clean all soiled floor space. 3. Floor soiled below dish machine sink area. Clean. 4. Floor soiled in dry stock room below shelving and around wall and floor junctions and around equipment. Clean all soiled floor space.
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. Wall space behind dish machine sink soiled. Clean all soiled wall space. 2. Floor space soiled below all cooking equipment in main kitchen. Clean all soiled floor space. 3. Floor soiled below dish machine sink area. Clean. 4. Floor soiled in dry stock room below shelving and around wall and floor junctions and around equipment. Clean all soiled floor space.
Location: Cook line
- 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. Wall space behind dish machine sink soiled. Clean all soiled wall space. 2. Floor space soiled below all cooking equipment in main kitchen. Clean all soiled floor space. 3. Floor soiled below dish machine sink area. Clean. 4. Floor soiled in dry stock room below shelving and around wall and floor junctions and around equipment. Clean all soiled floor space.
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. Wall space behind dish machine sink soiled. Clean all soiled wall space. 2. Floor space soiled below all cooking equipment in main kitchen. Clean all soiled floor space. 3. Floor soiled below dish machine sink area. Clean. 4. Floor soiled in dry stock room below shelving and around wall and floor junctions and around equipment. Clean all soiled floor space.
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: 1. Boxes of food on floor of walk in freezer. Remove and store on approved shelving.
Location: Walk-in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Cabinet space below dish machine work sink soiled. Clean. 2. Dish machine soiled inside. Clean. 3. Red dish machine plasiic rach soiled. Clean.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Cabinet space below dish machine work sink soiled. Clean. 2. Dish machine soiled inside. Clean. 3. Red dish machine plasiic rach soiled. Clean.
Location: Kitchen
Equipment: Dishmachine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Cabinet space below dish machine work sink soiled. Clean. 2. Dish machine soiled inside. Clean. 3. Red dish machine plasiic rach soiled. Clean.
Location: Kitchen
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink in bar area. Provide soap.
Location: Bar
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in bar area. Provide towels.
Location: Bar
Equipment: Hand sink
- 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 leaking below dish machine work sink in main kitchen area. Repair.
Location: Kitchen
|
11/11/2013 | Routine |
| No violation noted during this evaluation. | 08/01/2013 | Non-Illness Complaint |
- CO2 tanks unrestrained (corrected)
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: CO2 TANK OBSERVED UNRESTRAINED NEAR THE SODA SYRUP RACK. SECURE TANK TO A PERMANENT STRUCTURE WITH CHAIN PROVIDED.
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: UNLABELED CHEMICAL SPRAY BOTTLE OBSERVED IN THE CABINET ABOVE THE MOP SINK. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.
Location: Back room
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW GROUND BEEF PATTIES OBSERVED STORED ABOVE SLICED HAM IN THE WALK-IN COOLER. STORE ALL RAW ANIMAL PRODUCTS BELOW COOKED AND READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Walk-in cooler
- 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: NO LABELS OBSERVED ON BULK SUGAR CONTAINERS AT THE SERVER AREA AND IN THE DRY STORAGE AREA. PROPERLY LABEL FOOD CONTAINERS.
Location: Wait staff area
- 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: NO LABELS OBSERVED ON BULK SUGAR CONTAINERS AT THE SERVER AREA AND IN THE DRY STORAGE AREA. PROPERLY LABEL FOOD CONTAINERS.
Location: Dry storage
- 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: NO THERMOMETERS OBSERVED IN THE FOLLOWING COOLERS: (1) BAR REACH-IN COOLER(2) UPRIGHT SALAD COOLER(3) COOK LINE SANDWICH COOLER.PROVIDE.
Location: Bar
- 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: NO THERMOMETERS OBSERVED IN THE FOLLOWING COOLERS: (1) BAR REACH-IN COOLER(2) UPRIGHT SALAD COOLER(3) COOK LINE SANDWICH COOLER.PROVIDE.
Location: Prep area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BULK FOOD BIN LIDS OBSERVED SOILED IN THE DRY STORAGE AREA. CLEAN AND SANITIZE. NOTE: FOOD CONTAINERS TO BE REPLACED PER OWNER.
Location: Dry storage
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO HAND SOAP AVAILABLE FOR THE BAR HAND SINK. PROVIDE.
Location: Bar
- Single Service Storage (corrected)
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: STYROFOAM FOOD CONTAINERS AND PLATES OBSERVED STORED DIRECTLY ON THE FLOOR IN THE BACK DRY STORAGE AREA. STORE ALL SINGLE-USE ITEMS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Dry storage
|
05/07/2013 | Recheck |
- 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: CO2 TANK OBSERVED UNRESTRAINED NEAR THE SODA SYRUP RACK. SECURE TANK TO A PERMANENT STRUCTURE WITH CHAIN PROVIDED.
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: UNLABELED CHEMICAL SPRAY BOTTLE OBSERVED IN THE CABINET ABOVE THE MOP SINK. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.
Location: Back room
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW GROUND BEEF PATTIES OBSERVED STORED ABOVE SLICED HAM IN THE WALK-IN COOLER. STORE ALL RAW ANIMAL PRODUCTS BELOW COOKED AND READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Walk-in cooler
- 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: NO LABELS OBSERVED ON BULK SUGAR CONTAINERS AT THE SERVER AREA AND IN THE DRY STORAGE AREA. PROPERLY LABEL FOOD CONTAINERS.
Location: Wait staff area
- 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: NO LABELS OBSERVED ON BULK SUGAR CONTAINERS AT THE SERVER AREA AND IN THE DRY STORAGE AREA. PROPERLY LABEL FOOD CONTAINERS.
Location: Dry storage
- 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: NO THERMOMETERS OBSERVED IN THE FOLLOWING COOLERS: (1) BAR REACH-IN COOLER(2) UPRIGHT SALAD COOLER(3) COOK LINE SANDWICH COOLER.PROVIDE.
Location: Bar
- 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: NO THERMOMETERS OBSERVED IN THE FOLLOWING COOLERS: (1) BAR REACH-IN COOLER(2) UPRIGHT SALAD COOLER(3) COOK LINE SANDWICH COOLER.PROVIDE.
Location: Prep area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BULK FOOD BIN LIDS OBSERVED SOILED IN THE DRY STORAGE AREA. CLEAN AND SANITIZE. NOTE: FOOD CONTAINERS TO BE REPLACED PER OWNER.
Location: Dry storage
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO HAND SOAP AVAILABLE FOR THE BAR HAND SINK. PROVIDE.
Location: Bar
- Single Service Storage
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: STYROFOAM FOOD CONTAINERS AND PLATES OBSERVED STORED DIRECTLY ON THE FLOOR IN THE BACK DRY STORAGE AREA. STORE ALL SINGLE-USE ITEMS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Dry storage
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04/30/2013 | Routine |
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: MAINTAIN TOWELS AT HAND SINKS. CORRECTED ON SIGHT.
Location: Kitchen (back)
Equipment: Hand sink
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07/20/2012 | Routine |
- 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: SALAD ROOM: PROVIDE THERMOMETER IN TALL WHITE REACH-IN COOLER.
Location: Back room
Equipment: Walk in cooler
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06/14/2012 | Illness Complaint |
- 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: COTTAGE CHEESE AND COLESLAW AT SALAD BAR MEASURED BETWEEN 47 AND 50 DEGREES FAHRENHEIT. TEMPERATURE SHALL BE MAINTAINED AT 41 DEGREES FAHRENHEIT OR BELOW. SUGGEST USING SMALLER METAL CONTAINERS WITH LOWER QUANTITIES OF FOOD IN EACH CONTAINER.
- 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 IN PIZZA AREA IS MEASURING 400+ PPM. MAINTAIN BETWEEN 50-100 PPM. CORRECTED ON SIGHT.
- Improper storage location (corrected on site)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: WRAPPED PIZZA BOXES STORED ON FLOOR IN PIZZA AREA. STORE ALL EQUIPMENT AT LEAST 6 INCHES OFF THE FLOOR. CORRECTED ON SIGHT.
- Food unsafe(Non-Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: SLICED TOMATOES AT SMALL COOLER IN THE KITCHEN ARE GRAY AND DRIED OUT. TOMATOES DO NOT LOOK WHOLESOME AND FRESH. DISCARD TOMATOES AND REPLACE. CORRECTED ON SIGHT.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN INTERIORS OF COOLERS AND FREEZER IN KITCHEN AREA.
- 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: INTERIOR LID OF MAIN ICE MACHINE IS SOILED. CLEAN, SANITIZE AND MAINTAIN.
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01/11/2012 | 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: COTTAGE CHEESE AND COLESLAW AT SALAD BAR MEASURED BETWEEN 47 AND 50 DEGREES FAHRENHEIT. TEMPERATURE SHALL BE MAINTAINED AT 41 DEGREES FAHRENHEIT OR BELOW. SUGGEST USING SMALLER METAL CONTAINERS WITH LOWER QUANTITIES OF FOOD IN EACH CONTAINER.
- 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 IN PIZZA AREA IS MEASURING 400+ PPM. MAINTAIN BETWEEN 50-100 PPM. CORRECTED ON SIGHT.
- Improper storage location (corrected on site)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: WRAPPED PIZZA BOXES STORED ON FLOOR IN PIZZA AREA. STORE ALL EQUIPMENT AT LEAST 6 INCHES OFF THE FLOOR. CORRECTED ON SIGHT.
- Food unsafe(Non-Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: SLICED TOMATOES AT SMALL COOLER IN THE KITCHEN ARE GRAY AND DRIED OUT. TOMATOES DO NOT LOOK WHOLESOME AND FRESH. DISCARD TOMATOES AND REPLACE. CORRECTED ON SIGHT.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN INTERIORS OF COOLERS AND FREEZER IN KITCHEN AREA.
- 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: INTERIOR LID OF MAIN ICE MACHINE IS SOILED. CLEAN, SANITIZE AND MAINTAIN.
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01/04/2012 | Routine |
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