- 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. Cooked potatos sititng out at room temperature at 74 deg. F. Do not sit potentially hazardous foods out at room temperature. Hold at 41 deg. F. or below.
Location: Cook line
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. Cook handling raw eggs and meats then handling ready to eat food items with same gloves. You must remove gloves and wash hands at approved hand sink with soap and water after using gloves to handle raw eggs / meats and put on new gloves or use approved utensil to handle ready to eat food items.
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1. Employee drink mising a lid and straw on cooks line. Provide lid and straw for all drinks.
Location: Cook line
- 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 phone sitting on clean plate on cooks line. Remove, Do not store personal items in with food items.
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. Ceiling in poor repair in back kitchen area. Repair ceiling to a sound condition.
Location: Kitchen (back)
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sitting out. Keep all wet towels clean and stored inside of sanitizer water when not in use.
Location: Kitchen
- 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. Provide. CORRECTED 2. Thermometer missing inside of two door reach in cooler on cooks line. Provide.
Location: Kitchen
- 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 back kitchen area. Provide hand towels at all times.
Location: Kitchen (back)
Equipment: Hand sink
|
05/28/2014 | Recheck |
| No violation noted during this evaluation. | 05/28/2014 | Non-Illness Complaint |
- 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. Cooked potatos sititng out at room temperature at 74 deg. F. Do not sit potentially hazardous foods out at room temperature. Hold at 41 deg. F. or below.
Location: Cook line
- Glove Use (Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. Cook handling raw eggs and meats then handling ready to eat food items with same gloves. You must remove gloves and wash hands at approved hand sink with soap and water after using gloves to handle raw eggs / meats and put on new gloves or use approved utensil to handle ready to eat food items.
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1. Employee drink mising a lid and straw on cooks line. Provide lid and straw for all drinks.
Location: Cook line
- 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 phone sitting on clean plate on cooks line. Remove, Do not store personal items in with food items.
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. Ceiling in poor repair in back kitchen area. Repair ceiling to a sound condition.
Location: Kitchen (back)
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sitting out. Keep all wet towels clean and stored inside of sanitizer water when not in use.
Location: Kitchen
- 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. Provide. 2. Thermometer missing inside of two door reach in cooler on cooks line. Provide.
Location: Kitchen
- 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 back kitchen area. Provide hand towels at all times.
Location: Kitchen (back)
Equipment: Hand sink
|
05/23/2014 | Routine |
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Cover plate misisng on electrical outlet behind cold top / reach in cooler on cooks line. Replace.
Location: Cook line
- Wiping cloths / no other purpose
Wiping cloth(s) used improperly.
Correction: Cloths used for wiping food spills shall be used for no other purpose.
Comments: 1. Cloth wiping towels in bottom section of cold top cooler on cooks line. Remove.
Location: Cook line
|
11/21/2013 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Cooked potatoes sitting out at room temperature. Hold hot at 135 deg. F or above. Do not sit out at room temperature.
Location: Kitchen
- 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. Pack of ham and turkey inside of reach in cooler in kitchen area not date marked. 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
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: 1. No sanitizer at three bay sink. Provide approved sanitizer at sanitize section of three bay sink. NOTE > SET THREE BAY SINK UP 1 WASH -------------- 2. RINSE --------------- 3 SANITIZE------------- AIR DRY. wash= soap+ water rinse = water sanitize = water + bleach ( provide between 50 and 100 ppm. chlorine )
Location: Kitchen
Equipment: 3-bay
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: 1. No sanitizer at three bay sink. Provide approved sanitizer at sanitize section of three bay sink. NOTE > SET THREE BAY SINK UP 1 WASH -------------- 2. RINSE --------------- 3 SANITIZE------------- AIR DRY. wash= soap+ water rinse = water sanitize = water + bleach ( provide between 50 and 100 ppm. chlorine )
- 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. Personal items stored in kitchen area. Remove and store in approved areas.
Location: Kitchen
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Baking oven soiled inside. Clean.
Location: Kitchen
Equipment: Oven
- 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. Provide hand towels at all times.
Location: Kitchen
Equipment: Hand sink
|
05/21/2013 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Cooked potatoes sitting out at room temperature. Hold hot at 135 deg. F or above. Do not sit out at room temperature.
Location: Kitchen
- 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. Pack of ham and turkey inside of reach in cooler in kitchen area not date marked. 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
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: 1. No sanitizer at three bay sink. Provide approved sanitizer at sanitize section of three bay sink. NOTE > SET THREE BAY SINK UP 1 WASH -------------- 2. RINSE --------------- 3 SANITIZE------------- AIR DRY. wash= soap+ water rinse = water sanitize = water + bleach ( provide between 50 and 100 ppm. chlorine )
Location: Kitchen
Equipment: 3-bay
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: 1. No sanitizer at three bay sink. Provide approved sanitizer at sanitize section of three bay sink. NOTE > SET THREE BAY SINK UP 1 WASH -------------- 2. RINSE --------------- 3 SANITIZE------------- AIR DRY. wash= soap+ water rinse = water sanitize = water + bleach ( provide between 50 and 100 ppm. chlorine )
- 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. Personal items stored in kitchen area. Remove and store in approved areas.
Location: Kitchen
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Baking oven soiled inside. Clean.
Location: Kitchen
Equipment: Oven
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink. Provide hand towels at all times.
Location: Kitchen
Equipment: Hand sink
|
05/14/2013 | Routine |
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Foil lining shelving in kitchen areas. Remove, Do not line with foil.
|
11/29/2012 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Potatoes on the grill are 95 F.
Location: Cook line
- 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: Individual chocolate pies (with whipped cream) not under temperature control. Keep in the refrigerator at 41 F or less.
Location: Dining room
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The small table top slicer is soiled.
Location: Kitchen
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: A trashcan was in front of the hand sink. Never store anything in front of the hand sink.
Location: Kitchen
- Chemical sanitizer concentration (corrected)
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: Spray bottle of beach water was over 200 ppm. Adjust to 50-100 ppm.
Location: Cook line
- 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: Equipment is stored on the floor in the dry storage room.
Location: Dry storage
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: The back door is open. Provide a screen door or keep the door closed.
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: There are dead insects on the floor in the dry store room.
Location: Dry storage
- Wiping cloths / storage (corrected)
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 countertop. Wet cloth towels must be stored in a container of sanitizer (200 ppm Quat or 50-100 ppm chlorine). If a spray bottle of sanitizer is used then proper towels must be used.
Location: Cook line
- Restroom doors open (corrected)
Toilet room door(s) not kept closed.
Correction: Toilet room door(s) shall be kept closed, except during cleaning and maintenance.
Location: Restroom
|
05/22/2012 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Potatoes on the grill are 95 F.
Location: Cook line
- 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: Individual chocolate pies (with whipped cream) not under temperature control. Keep in the refrigerator at 41 F or less.
Location: Dining room
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The small table top slicer is soiled.
Location: Kitchen
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: A trashcan was in front of the hand sink. Never store anything in front of the hand sink.
Location: Kitchen
- Chemical sanitizer concentration
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: Spray bottle of beach water was over 200 ppm. Adjust to 50-100 ppm.
Location: Cook line
- 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: Equipment is stored on the floor in the dry storage room.
Location: Dry storage
- Open doors and windows
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: The back door is open. Provide a screen door or keep the door closed.
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: There are dead insects on the floor in the dry store room.
Location: Dry storage
- 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 countertop. Wet cloth towels must be stored in a container of sanitizer (200 ppm Quat or 50-100 ppm chlorine). If a spray bottle of sanitizer is used then proper towels must be used.
Location: Cook line
- Restroom doors open
Toilet room door(s) not kept closed.
Correction: Toilet room door(s) shall be kept closed, except during cleaning and maintenance.
Location: Restroom
|
05/15/2012 | Routine |
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: The are some molded tomatoes in the box by the freezer room Discard.
Location: Kitchen (back)
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Restroom doors open (corrected on site)
Toilet room door(s) not kept closed.
Correction: Toilet room door(s) shall be kept closed, except during cleaning and maintenance.
Comments: Keep the restroom door closed.
Location: Restroom
|
11/29/2011 | Routine |
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