- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PLUMBER SENT ESTIMATE FOR REPAIRS AND WILL BE SCHEDULED FOR 3-BAY LEAK
Location: Kitchen
Equipment: 3-bay
|
09/29/2014 | Non-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: FOOD TEMPERATURES WERE AT 52 DEGREES. DICSCARD FOOD . KEEP FOOD AT 41 DEGREE ON THE COLD TOP COOLER. Please have equipment maintainanced.
Location: Kitchen (front)
Equipment: Cold top
- 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: STORE RAW MEATS AND SEAFOOD UNNER READY TO EAT FOODS. COS
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: STORE RAW MEATS AND SEAFOOD UNNER READY TO EAT FOODS. COS
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HAND SINK HOT WATER FAUCET NOT WORKING. PLEASE REPAIR ASAP.
Location: Kitchen (front)
Equipment: Hand sink
- Hot water/capacity (corrected)
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: NO HOT WATER
Location: Kitchen (front)
Equipment: Hand sink
- 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: HOOD VENT
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. WATER DRIPS DOWN FROM CEILING AN FORM ICE ON THE FLOOR OF WALKIN FREEZER. DEFROST ICE ON THE FLOOR IN WALKIN. USE A CONTANER TO CATCH WATER.2. RE ATTACH CAN OPENER BASE TO THE PREP TABLE.
Location: Walk-in freezer
Equipment: Walk in freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. WATER DRIPS DOWN FROM CEILING AN FORM ICE ON THE FLOOR OF WALKIN FREEZER. DEFROST ICE ON THE FLOOR IN WALKIN. USE A CONTANER TO CATCH WATER.2. RE ATTACH CAN OPENER BASE TO THE PREP TABLE.
Location: Kitchen
Equipment: Can opener
- 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: BULK BAG OF ONIONS WERE STORED ON THE FLOOR. COS
Location: Kitchen
|
05/14/2014 | Recheck |
- 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: FOOD TEMPERATURES WERE AT 52 DEGREES. DICSCARD FOOD . KEEP FOOD AT 41 DEGREE ON THE COLD TOP COOLER. Please have equipment maintainanced.
Location: Kitchen (front)
Equipment: Cold top
- 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: STORE RAW MEATS AND SEAFOOD UNNER READY TO EAT FOODS. COS
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: STORE RAW MEATS AND SEAFOOD UNNER READY TO EAT FOODS. COS
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HAND SINK HOT WATER FAUCET NOT WORKING. PLEASE REPAIR ASAP.
Location: Kitchen (front)
Equipment: Hand sink
- Hot water/capacity
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: NO HOT WATER
Location: Kitchen (front)
Equipment: Hand sink
- 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: HOOD VENT
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. WATER DRIPS DOWN FROM CEILING AN FORM ICE ON THE FLOOR OF WALKIN FREEZER. DEFROST ICE ON THE FLOOR IN WALKIN. USE A CONTANER TO CATCH WATER.2. RE ATTACH CAN OPENER BASE TO THE PREP TABLE.
Location: Walk-in freezer
Equipment: Walk in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. WATER DRIPS DOWN FROM CEILING AN FORM ICE ON THE FLOOR OF WALKIN FREEZER. DEFROST ICE ON THE FLOOR IN WALKIN. USE A CONTANER TO CATCH WATER.2. RE ATTACH CAN OPENER BASE TO THE PREP TABLE.
Location: Kitchen
Equipment: Can opener
- 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: BULK BAG OF ONIONS WERE STORED ON THE FLOOR. COS
Location: Kitchen
|
05/07/2014 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: FOOD TEMPERATURES WERE AT 52 DEGREES. DICSCARD FOOD . KEEP FOOD AT 41 DEGREE ON THE COLD TOP COOLER. Please have equipment maintainanced.
Location: Kitchen (front)
Equipment: Cold top
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: STORE RAW MEATS AND SEAFOOD UNNER READY TO EAT FOODS. COS
Location: Kitchen
Equipment: Reach in cooler
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: STORE RAW MEATS AND SEAFOOD UNNER READY TO EAT FOODS. COS
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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: HOOD VENT
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER DRIPS DOWN FROM CEILING AN FORM ICE ON THE FLOOR OF WALKIN FREEZER. DEFROST ICE ON THE FLOOR IN WALKIN. USE A CONTANER TO CATCH WATER
Location: Walk-in freezer
Equipment: Walk in freezer
- Food storage (corrected on site)
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: BULK BAG OF ONIONS WERE STORED ON THE FLOOR. COS
Location: Kitchen
|
04/29/2014 | 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: POTENTIALLY HAZADOUS FOOD HELD ON THE HOT WELL WAS NOT AT THE PROPER HOLD TEMPERATURE OF 135 DEGREES OR ABOVE . PLEASE ENSURE FOR HELD IN THE HOT WELL IS AT 135 DEGREES.
Location: Kitchen
- 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: EMPLOYEE CUTTING MOZZARELLA CHESS WITH THEIR BARE HANDS . PLEASE DISCONTINUE THIS PROCESS OF USING BARE HAND CONTACT TO CUTTING POTENTIALLY HAZARDOUS READY TO EAT FOOD. PROVIDE GLOVES FOR PREP OF READY TO EAT FOODS.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: PLEASE ENSURE HAND WASHING IS DONE BEFORE PUTTING GLOVES ON. ALSO WHEN SOILED GLOVES ARE REMOVED YOU MUST FIRST WASH YOUR HANDS BEFORE GRABBING A NEW PAIR OF GLOVES FROM THE CONTAINER.
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: CAN OPEN AND BASE ARE HEAVILY SOILED.
Location: Kitchen
Equipment: Can opener
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK SOILED. HAND SINK MUST BE MAINTAINED CLEAN AT ALL TIMES
Location: Kitchen
Equipment: Hand sink
- 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: CLEAN THE REMOVABLE VENTS ON THE HOOD SYSTEM.
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 NEXT TO THE MOP SINK IS SOILED . PLEASE CLEAN AND SANITIZE MORE FREQUENTLY.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: PROVIDE A SANTIZER BUCKET FOR WET TOWELS STORAGE
Location: Kitchen
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. REMOVE MOLDY SEAL AND RECAULK 3 BAY SINK TOP WALL 2. RECAULK MOP SINK
Location: Kitchen
Equipment: 3-bay
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. REMOVE MOLDY SEAL AND RECAULK 3 BAY SINK TOP WALL 2. RECAULK MOP SINK
Location: Kitchen
Equipment: Mop sink
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. GLASS REACH IN COOLER ON THE COOKS LINE IS SOILED. DONE 2. EXTERTIOR SURFACE ON ALL THE MICROWAVES ARE SOILED DONE3. DINNING ROOM TABLES WERE SOILED DONEPLEASE KEEP SURFACE FREE FROM ACCUMULATION OF , DUST , DIRT FOOD RESIDUE, AND DEBRIS .
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. GLASS REACH IN COOLER ON THE COOKS LINE IS SOILED. DONE 2. EXTERTIOR SURFACE ON ALL THE MICROWAVES ARE SOILED DONE3. DINNING ROOM TABLES WERE SOILED DONEPLEASE KEEP SURFACE FREE FROM ACCUMULATION OF , DUST , DIRT FOOD RESIDUE, AND DEBRIS .
Location: Kitchen
Equipment: Microwave oven
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. GLASS REACH IN COOLER ON THE COOKS LINE IS SOILED. DONE 2. EXTERTIOR SURFACE ON ALL THE MICROWAVES ARE SOILED DONE3. DINNING ROOM TABLES WERE SOILED DONEPLEASE KEEP SURFACE FREE FROM ACCUMULATION OF , DUST , DIRT FOOD RESIDUE, AND DEBRIS .
Location: Dining room
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. CLEAN THE PREP TABLE BOTTOM SHELFS MORE FREQUENTLY WHEN CONTAMINATION OCCURS.2. 3 METAL STORAGE SHEVLES IN THE KITCHEN ARE HEAVILY SOILED .1. DRY STORAGE SHELVES, 2. SHELVES THAT MICROWAVE ARE STORED ON, AND 3. THE SHELVING THAT THE CLEAN EQUIPMENT IS STORED ON ARE ALL HEAVILY SOILED.
Location: Kitchen
Equipment: Prep table
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. CLEAN THE PREP TABLE BOTTOM SHELFS MORE FREQUENTLY WHEN CONTAMINATION OCCURS.2. 3 METAL STORAGE SHEVLES IN THE KITCHEN ARE HEAVILY SOILED .1. DRY STORAGE SHELVES, 2. SHELVES THAT MICROWAVE ARE STORED ON, AND 3. THE SHELVING THAT THE CLEAN EQUIPMENT IS STORED ON ARE ALL HEAVILY SOILED.
Location: Kitchen
Equipment: Metal shelving
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen
Equipment: Microwave oven
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO HAND SOAP AT KITCHEN HAND SINK. HANDS SINKS MUST BE FULLY STOCKED WITH SOAP AND PAPER TOWELS AT ALL TIMES.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS. HAND SINK SHELL BE STOCKED AT ALL TIMES
Location: Kitchen
Equipment: Hand sink
|
09/23/2013 | Recheck |
- 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: POTENTIALLY HAZADOUS FOOD HELD ON THE HOT WELL WAS NOT AT THE PROPER HOLD TEMPERATURE OF 135 DEGREES OR ABOVE . PLEASE ENSURE FOR HELD IN THE HOT WELL IS AT 135 DEGREES.
Location: Kitchen
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: EMPLOYEE CUTTING MOZZARELLA CHESS WITH THEIR BARE HANDS . PLEASE DISCONTINUE THIS PROCESS OF USING BARE HAND CONTACT TO CUTTING POTENTIALLY HAZARDOUS READY TO EAT FOOD. PROVIDE GLOVES FOR PREP OF READY TO EAT FOODS.
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: PLEASE ENSURE HAND WASHING IS DONE BEFORE PUTTING GLOVES ON. ALSO WHEN SOILED GLOVES ARE REMOVED YOU MUST FIRST WASH YOUR HANDS BEFORE GRABBING A NEW PAIR OF GLOVES FROM THE CONTAINER.
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: CAN OPEN AND BASE ARE HEAVILY SOILED.
Location: Kitchen
Equipment: Can opener
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK SOILED. HAND SINK MUST BE MAINTAINED CLEAN AT ALL TIMES
Location: Kitchen
Equipment: Hand sink
- 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: CLEAN THE REMOVABLE VENTS ON THE HOOD SYSTEM.
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 NEXT TO THE MOP SINK IS SOILED . PLEASE CLEAN AND SANITIZE MORE FREQUENTLY.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: PROVIDE A SANTIZER BUCKET FOR WET TOWELS STORAGE
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. REMOVE MOLDY SEAL AND RECAULK 3 BAY SINK TOP WALL 2. RECAULK MOP SINK
Location: Kitchen
Equipment: 3-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. REMOVE MOLDY SEAL AND RECAULK 3 BAY SINK TOP WALL 2. RECAULK MOP SINK
Location: Kitchen
Equipment: Mop sink
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. GLASS REACH IN COOLER ON THE COOKS LINE IS SOILED. DONE 2. EXTERTIOR SURFACE ON ALL THE MICROWAVES ARE SOILED DONE3. DINNING ROOM TABLES WERE SOILED DONEPLEASE KEEP SURFACE FREE FROM ACCUMULATION OF , DUST , DIRT FOOD RESIDUE, AND DEBRIS .
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. GLASS REACH IN COOLER ON THE COOKS LINE IS SOILED. DONE 2. EXTERTIOR SURFACE ON ALL THE MICROWAVES ARE SOILED DONE3. DINNING ROOM TABLES WERE SOILED DONEPLEASE KEEP SURFACE FREE FROM ACCUMULATION OF , DUST , DIRT FOOD RESIDUE, AND DEBRIS .
Location: Kitchen
Equipment: Microwave oven
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. GLASS REACH IN COOLER ON THE COOKS LINE IS SOILED. DONE 2. EXTERTIOR SURFACE ON ALL THE MICROWAVES ARE SOILED DONE3. DINNING ROOM TABLES WERE SOILED DONEPLEASE KEEP SURFACE FREE FROM ACCUMULATION OF , DUST , DIRT FOOD RESIDUE, AND DEBRIS .
Location: Dining room
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. CLEAN THE PREP TABLE BOTTOM SHELFS MORE FREQUENTLY WHEN CONTAMINATION OCCURS.2. 3 METAL STORAGE SHEVLES IN THE KITCHEN ARE HEAVILY SOILED .1. DRY STORAGE SHELVES, 2. SHELVES THAT MICROWAVE ARE STORED ON, AND 3. THE SHELVING THAT THE CLEAN EQUIPMENT IS STORED ON ARE ALL HEAVILY SOILED.
Location: Kitchen
Equipment: Prep table
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. CLEAN THE PREP TABLE BOTTOM SHELFS MORE FREQUENTLY WHEN CONTAMINATION OCCURS.2. 3 METAL STORAGE SHEVLES IN THE KITCHEN ARE HEAVILY SOILED .1. DRY STORAGE SHELVES, 2. SHELVES THAT MICROWAVE ARE STORED ON, AND 3. THE SHELVING THAT THE CLEAN EQUIPMENT IS STORED ON ARE ALL HEAVILY SOILED.
Location: Kitchen
Equipment: Metal shelving
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen
Equipment: Microwave oven
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO HAND SOAP AT KITCHEN HAND SINK. HANDS SINKS MUST BE FULLY STOCKED WITH SOAP AND PAPER TOWELS AT ALL TIMES.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS. HAND SINK SHELL BE STOCKED AT ALL TIMES
Location: Kitchen
Equipment: Hand sink
|
09/12/2013 | 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: POTENTIALLY HAZADOUS FOOD HELD ON THE HOT WELL WAS NOT AT THE PROPER HOLD TEMPERATURE OF 135 DEGREES OR ABOVE . PLEASE ENSURE FOR HELD IN THE HOT WELL IS AT 135 DEGREES.
Location: Kitchen
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: PLEASE ENSURE HAND WASHING IS DONE BEFORE PUTTING GLOVES ON. ALSO WHEN SOILED GLOVES ARE REMOVED YOU MUST FIRST WASH YOUR HANDS BEFORE GRABBING A NEW PAIR OF GLOVES FROM THE CONTAINER.
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: CAN OPEN AND BASE ARE HEAVILY SOILED.
Location: Kitchen
Equipment: Can opener
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK SOILED. HAND SINK MUST BE MAINTAINED CLEAN AT ALL TIMES
Location: Kitchen
Equipment: Hand sink
- 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: CLEAN THE REMOVABLE VENTS ON THE HOOD SYSTEM.
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 NEXT TO THE MOP SINK IS SOILED . PLEASE CLEAN AND SANITIZE MORE FREQUENTLY.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: PROVIDE A SANTIZER BUCKET FOR WET TOWELS STORAGE
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. REMOVE MOLDY SEAL AND RECAULK 3 BAY SINK TOP WALL 2. RECAULK MOP SINK
Location: Kitchen
Equipment: 3-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. REMOVE MOLDY SEAL AND RECAULK 3 BAY SINK TOP WALL 2. RECAULK MOP SINK
Location: Kitchen
Equipment: Mop sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. GLASS REACH IN COOLER ON THE COOKS LINE IS SOILED 2. EXTERTIOR SURFACE ON ALL THE MICROWAVES ARE SOILED 3. DINNING ROOM TABLES WERE SOILED PLEASE KEEP SURFACE FREE FROM ACCUMULATION OF , DUST , DIRT FOOD RESIDUE, AND DEBRIS .
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. GLASS REACH IN COOLER ON THE COOKS LINE IS SOILED 2. EXTERTIOR SURFACE ON ALL THE MICROWAVES ARE SOILED 3. DINNING ROOM TABLES WERE SOILED PLEASE KEEP SURFACE FREE FROM ACCUMULATION OF , DUST , DIRT FOOD RESIDUE, AND DEBRIS .
Location: Kitchen
Equipment: Microwave oven
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. GLASS REACH IN COOLER ON THE COOKS LINE IS SOILED 2. EXTERTIOR SURFACE ON ALL THE MICROWAVES ARE SOILED 3. DINNING ROOM TABLES WERE SOILED PLEASE KEEP SURFACE FREE FROM ACCUMULATION OF , DUST , DIRT FOOD RESIDUE, AND DEBRIS .
Location: Dining room
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. CLEAN THE PREP TABLE BOTTOM SHELFS MORE FREQUENTLY WHEN CONTAMINATION OCCURS.2. 3 METAL STORAGE SHEVLES IN THE KITCHEN ARE HEAVILY SOILED .1. DRY STORAGE SHELVES, 2. SHELVES THAT MICROWAVE ARE STORED ON, AND 3. THE SHELVING THAT THE CLEAN EQUIPMENT IS STORED ON ARE ALL HEAVILY SOILED.
Location: Kitchen
Equipment: Prep table
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. CLEAN THE PREP TABLE BOTTOM SHELFS MORE FREQUENTLY WHEN CONTAMINATION OCCURS.2. 3 METAL STORAGE SHEVLES IN THE KITCHEN ARE HEAVILY SOILED .1. DRY STORAGE SHELVES, 2. SHELVES THAT MICROWAVE ARE STORED ON, AND 3. THE SHELVING THAT THE CLEAN EQUIPMENT IS STORED ON ARE ALL HEAVILY SOILED.
Location: Kitchen
Equipment: Metal shelving
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen
Equipment: Microwave oven
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS. HAND SINK SHELL BE STOCKED AT ALL TIMES
Location: Kitchen
Equipment: Hand sink
|
09/03/2013 | Routine |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: POTENTIALLY HAZARDOUS FOOD WAS NOT AT 41 DEGREES. COS ADJUST EQUIPMENT. EQUIPMENT MISSING SEVERAL PLASTIC CONTAINER WHICH ALLOWS AIR TO ESCAPE.
Location: Kitchen (front)
Equipment: Cold top
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: CAN OPENER AND ATTACHED EQUIPMENT WERE HEAVILY SOILED FROM AN ACCUMULATION OF FOOD DEBRIS. PLEASE CLEAN WHEN CONTAMINATION OCCURS
Location: Kitchen
Equipment: Can opener
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: POTENTIALLY HAZARDOUS FOOD STORED IN BULK CONTAINER WERE NOT DATED PROPERLY. DISCARD COS
Location: Kitchen
Equipment: Reach in cooler
- 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: CLEAN FLOOR UNDER EQUIPMENT
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: DEFROST FLOOR IN WALK IN FREEZER. on going
Location: Kitchen
Equipment: Walk in freezer
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: REMOVE MOLDY CAULK CLEAN AND SANITIZER THEN RECAULK 3 BAY SINK TO WALL
Location: Kitchen
Equipment: 3-bay
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02/11/2013 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: POTENTIALLY HAZARDOUS FOOD WAS NOT AT 41 DEGREES. COS ADJUST EQUIPMENT. EQUIPMENT MISSING SEVERAL PLASTIC CONTAINER WHICH ALLOWS AIR TO ESCAPE.
Location: Kitchen (front)
Equipment: Cold top
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: CAN OPENER AND ATTACHED EQUIPMENT WERE HEAVILY SOILED FROM AN ACCUMULATION OF FOOD DEBRIS. PLEASE CLEAN WHEN CONTAMINATION OCCURS
Location: Kitchen
Equipment: Can opener
- Discarding datemarking (corrected on site)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: POTENTIALLY HAZARDOUS FOOD STORED IN BULK CONTAINER WERE NOT DATED PROPERLY. DISCARD COS
Location: Kitchen
Equipment: Reach in cooler
- 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: CLEAN FLOOR UNDER EQUIPMENT
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: DEFROST FLOOR IN WALK IN FREEZER
Location: Kitchen
Equipment: Walk in freezer
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: REMOVE MOLDY CAULK CLEAN AND SANITIZER THEN RECAULK 3 BAY SINK TO WALL
Location: Kitchen
Equipment: 3-bay
|
02/04/2013 | Routine |
| No violation noted during this evaluation. | 07/02/2012 | Routine |
- Sewage system/direct connection (corrected)
A direct connection exists between a sewage system and equipment drain.
Correction: A direct connection may not exist between the sewage's system and a drain originating from equipment in which food, portable equipment or utensils are placed.
Comments: PROVIDE AN OPEN SITE DRAIN ON THE ICE BIN FRONT AREA.
Location: Kitchen (front)
Equipment: Ice bin
- Floor mounted installation (corrected)
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: INSTALL THE DETERGENT BUCKET ON WHEELS OR 6" ABOVE FLOOR ON METAL OR PLASTIC STAND.
Location: Kitchen
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: SNEEZEGUARD SHOULD BE INSTALLED THIS AFTERNOON.
Location: Service counter
Equipment: -
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: PROVIDE HOT WATER TO THE HAND SINK FRONT AREA.
Location: Kitchen (front)
Equipment: Hand sink
|
05/14/2012 | Pre-Licensing Recheck |
- Sewage system/direct connection (corrected)
A direct connection exists between a sewage system and equipment drain.
Correction: A direct connection may not exist between the sewage's system and a drain originating from equipment in which food, portable equipment or utensils are placed.
Comments: PROVIDE AN OPEN SITE DRAIN ON THE ICE BIN FRONT AREA.
Location: Kitchen (front)
Equipment: Ice bin
- Floor mounted installation (corrected)
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: INSTALL THE DETERGENT BUCKET ON WHEELS OR 6" ABOVE FLOOR ON METAL OR PLASTIC STAND.
Location: Kitchen
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: SNEEZEGUARD SHOULD BE INSTALLED THIS AFTERNOON.
Location: Service counter
Equipment: -
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: PROVIDE HOT WATER TO THE HAND SINK FRONT AREA.
Location: Kitchen (front)
Equipment: Hand sink
|
04/30/2012 | Pre-Licensing Recheck |
- Sewage system/direct connection
A direct connection exists between a sewage system and equipment drain.
Correction: A direct connection may not exist between the sewage's system and a drain originating from equipment in which food, portable equipment or utensils are placed.
Comments: PROVIDE AN OPEN SITE DRAIN ON THE ICE BIN FRONT AREA.
Location: Kitchen (front)
Equipment: Ice bin
- Floor mounted installation
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: INSTALL THE DETERGENT BUCKET ON WHEELS OR 6" ABOVE FLOOR ON METAL OR PLASTIC STAND.
Location: Kitchen
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: SNEEZEGUARD SHOULD BE INSTALLED FRIDAY.
Location: Service counter
Equipment: -
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: PROVIDE HOT WATER TO THE HAND SINK FRONT AREA.
Location: Kitchen (front)
Equipment: Hand sink
|
04/26/2012 | Pre-Licensing |
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