- Electrical service (corrected)
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: IN PROGRESS: 1. Several electrical extension coards used to power freezers in back area by walk in cooler. Remove all extension coards and provide approved outlets for freezers.
- 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. Metal pot of meat sititng out at room temperature in kitchen area at 79 deg. Do not sit potentially hazardous foods out at room tempearature. Hold all cold foods at 41 deg. F or below. ( food discarded )--CORRECTED. 2. Glass three door reach in cooler holding potentially hazardous foods between 43 and 45 deg. F. Repair unit so as to hold all cold foods at 41 deg. F or below--CORRECTED. 3. Cold top holding potentially hazardous foods at 47 deg. F. Hold all cold foods at 41 deg. F or below--IN PROGRESS. SERVICE REPAIR TECH ON-SITE. 4. Walk in cooler holding potentially hazardous foods at 48 deg. F Hold all cold foods at 41 deg. F. or below.
Location: Kitchen
- 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. Metal pot of meat sititng out at room temperature in kitchen area at 79 deg. Do not sit potentially hazardous foods out at room tempearature. Hold all cold foods at 41 deg. F or below. ( food discarded )--CORRECTED. 2. Glass three door reach in cooler holding potentially hazardous foods between 43 and 45 deg. F. Repair unit so as to hold all cold foods at 41 deg. F or below--CORRECTED. 3. Cold top holding potentially hazardous foods at 47 deg. F. Hold all cold foods at 41 deg. F or below--IN PROGRESS. SERVICE REPAIR TECH ON-SITE. 4. Walk in cooler holding potentially hazardous foods at 48 deg. F Hold all cold foods at 41 deg. F. or below.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- 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. Metal pot of meat sititng out at room temperature in kitchen area at 79 deg. Do not sit potentially hazardous foods out at room tempearature. Hold all cold foods at 41 deg. F or below. ( food discarded )--CORRECTED. 2. Glass three door reach in cooler holding potentially hazardous foods between 43 and 45 deg. F. Repair unit so as to hold all cold foods at 41 deg. F or below--CORRECTED. 3. Cold top holding potentially hazardous foods at 47 deg. F. Hold all cold foods at 41 deg. F or below--IN PROGRESS. SERVICE REPAIR TECH ON-SITE. 4. Walk in cooler holding potentially hazardous foods at 48 deg. F Hold all cold foods at 41 deg. F. or below.
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. Metal pot of meat sititng out at room temperature in kitchen area at 79 deg. Do not sit potentially hazardous foods out at room tempearature. Hold all cold foods at 41 deg. F or below. ( food discarded )--CORRECTED. 2. Glass three door reach in cooler holding potentially hazardous foods between 43 and 45 deg. F. Repair unit so as to hold all cold foods at 41 deg. F or below--CORRECTED. 3. Cold top holding potentially hazardous foods at 47 deg. F. Hold all cold foods at 41 deg. F or below--IN PROGRESS. SERVICE REPAIR TECH ON-SITE. 4. Walk in cooler holding potentially hazardous foods at 48 deg. F Hold all cold foods at 41 deg. F. or below.
Location: Walk-in cooler
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: 1. Can of Home use only " Raid " on top of white Kenmore reach in freezer in kitchen area. Remove, Home use only Pesticides are not approved for use in establishment. 2. Home use pesticides ( Home Defense ) in back stock room off kitchen area. Remove all home use pesticides from establishment. 3. Home use " Raid " pesticide on shelf by mop sink. Remove from store.
Location: Kitchen
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: 1. Can of Home use only " Raid " on top of white Kenmore reach in freezer in kitchen area. Remove, Home use only Pesticides are not approved for use in establishment. 2. Home use pesticides ( Home Defense ) in back stock room off kitchen area. Remove all home use pesticides from establishment. 3. Home use " Raid " pesticide on shelf by mop sink. Remove from store.
Location: Back room
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: 1. Can of Home use only " Raid " on top of white Kenmore reach in freezer in kitchen area. Remove, Home use only Pesticides are not approved for use in establishment. 2. Home use pesticides ( Home Defense ) in back stock room off kitchen area. Remove all home use pesticides from establishment. 3. Home use " Raid " pesticide on shelf by mop sink. Remove from store.
Location: Kitchen
- 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: IN PROGRESS: ESTABLISHMENT RECEIVED PROFESSIONAL PEST CONTROL SERVICES FROM RID-A-PEST EXTERMINATION. INVOICE WAS PROVIDED. 1. Several fiies noted throughout kitchen area. Exterminate pest and/or rodents using approved methods and elimination harborage conditions. 2. Gnats observed inside of glass three door reach in cooler in kitchen area. Exterminate pest and/or rodents using approved methods and elimination harborage conditions. 3. Flies inside of walk in cooler. Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Location: Kitchen
- 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: IN PROGRESS: ESTABLISHMENT RECEIVED PROFESSIONAL PEST CONTROL SERVICES FROM RID-A-PEST EXTERMINATION. INVOICE WAS PROVIDED. 1. Several fiies noted throughout kitchen area. Exterminate pest and/or rodents using approved methods and elimination harborage conditions. 2. Gnats observed inside of glass three door reach in cooler in kitchen area. Exterminate pest and/or rodents using approved methods and elimination harborage conditions. 3. Flies inside of walk in cooler. Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Location: Kitchen
- 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: IN PROGRESS: ESTABLISHMENT RECEIVED PROFESSIONAL PEST CONTROL SERVICES FROM RID-A-PEST EXTERMINATION. INVOICE WAS PROVIDED. 1. Several fiies noted throughout kitchen area. Exterminate pest and/or rodents using approved methods and elimination harborage conditions. 2. Gnats observed inside of glass three door reach in cooler in kitchen area. Exterminate pest and/or rodents using approved methods and elimination harborage conditions. 3. Flies inside of walk in cooler. Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Location: Walk-in cooler
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: 1. Rotting produce inside of walk in cooler. Remvoe from store.
Location: Walk-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. Raw whole eggs stored above ready to eat food items inside of glass three door reach in cooler. Store all raw eggs below and away from all other food items.--COS. 2. Raw chicken stored above raw beef inside of glass three door reach in cooler, Store raw chicken below beef--CORRECTED. 3. Raw meats stored above ready to eat food items inside of " True " two door reach in cooler in kitchen area. Store all raw meats below and away from all other food items--COS. 4. Raw whole eggs stored above produce inside of walk in cooler. Store all raw eggs below and away from all other food itmes.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- 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. Raw whole eggs stored above ready to eat food items inside of glass three door reach in cooler. Store all raw eggs below and away from all other food items.--COS. 2. Raw chicken stored above raw beef inside of glass three door reach in cooler, Store raw chicken below beef--CORRECTED. 3. Raw meats stored above ready to eat food items inside of " True " two door reach in cooler in kitchen area. Store all raw meats below and away from all other food items--COS. 4. Raw whole eggs stored above produce inside of walk in cooler. Store all raw eggs below and away from all other food itmes.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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. Raw whole eggs stored above ready to eat food items inside of glass three door reach in cooler. Store all raw eggs below and away from all other food items.--COS. 2. Raw chicken stored above raw beef inside of glass three door reach in cooler, Store raw chicken below beef--CORRECTED. 3. Raw meats stored above ready to eat food items inside of " True " two door reach in cooler in kitchen area. Store all raw meats below and away from all other food items--COS. 4. Raw whole eggs stored above produce inside of walk in cooler. Store all raw eggs below and away from all other food itmes.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. One bay food prep sink soiled. Clean and santize. 2. Glass three door reach in cooler soiled inside. Clean and sanitize. 3. Large green cutitng board soiled. Clean and sanitize. 4. Can opener soiled, Blade and base. Clean and sanitze. 5. Microwave oven soiled. Clean and sanitize. 6. Soiled knives sititng out in kitchen area. Keep clean, Clean and santiize ever 4 hours. 7. All utensils, knives etc. in pans below gas stove on cooks line soiled. Clean and sanitize. 8. Metal pan utensils stored in below cooking stove soiled. Clean and santize. 9. Small vegegtable choper in kitchen area soiled. Do not allow to sit soiled, Clean and sanitize. 10. White cuting board soiled at cold top in kitchen area. Clean and sanitize, Replace if needed. 11. Cold top cooler soiled inside and out. clean and sanitize. 12. White G.E. reach in freezer soiled. Clean and defrost. ( by walk in cooler area )
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. One bay food prep sink soiled. Clean and santize. 2. Glass three door reach in cooler soiled inside. Clean and sanitize. 3. Large green cutitng board soiled. Clean and sanitize. 4. Can opener soiled, Blade and base. Clean and sanitze. 5. Microwave oven soiled. Clean and sanitize. 6. Soiled knives sititng out in kitchen area. Keep clean, Clean and santiize ever 4 hours. 7. All utensils, knives etc. in pans below gas stove on cooks line soiled. Clean and sanitize. 8. Metal pan utensils stored in below cooking stove soiled. Clean and santize. 9. Small vegegtable choper in kitchen area soiled. Do not allow to sit soiled, Clean and sanitize. 10. White cuting board soiled at cold top in kitchen area. Clean and sanitize, Replace if needed. 11. Cold top cooler soiled inside and out. clean and sanitize. 12. White G.E. reach in freezer soiled. Clean and defrost. ( by walk in cooler area )
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. One bay food prep sink soiled. Clean and santize. 2. Glass three door reach in cooler soiled inside. Clean and sanitize. 3. Large green cutitng board soiled. Clean and sanitize. 4. Can opener soiled, Blade and base. Clean and sanitze. 5. Microwave oven soiled. Clean and sanitize. 6. Soiled knives sititng out in kitchen area. Keep clean, Clean and santiize ever 4 hours. 7. All utensils, knives etc. in pans below gas stove on cooks line soiled. Clean and sanitize. 8. Metal pan utensils stored in below cooking stove soiled. Clean and santize. 9. Small vegegtable choper in kitchen area soiled. Do not allow to sit soiled, Clean and sanitize. 10. White cuting board soiled at cold top in kitchen area. Clean and sanitize, Replace if needed. 11. Cold top cooler soiled inside and out. clean and sanitize. 12. White G.E. reach in freezer soiled. Clean and defrost. ( by walk in cooler area )
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. One bay food prep sink soiled. Clean and santize. 2. Glass three door reach in cooler soiled inside. Clean and sanitize. 3. Large green cutitng board soiled. Clean and sanitize. 4. Can opener soiled, Blade and base. Clean and sanitze. 5. Microwave oven soiled. Clean and sanitize. 6. Soiled knives sititng out in kitchen area. Keep clean, Clean and santiize ever 4 hours. 7. All utensils, knives etc. in pans below gas stove on cooks line soiled. Clean and sanitize. 8. Metal pan utensils stored in below cooking stove soiled. Clean and santize. 9. Small vegegtable choper in kitchen area soiled. Do not allow to sit soiled, Clean and sanitize. 10. White cuting board soiled at cold top in kitchen area. Clean and sanitize, Replace if needed. 11. Cold top cooler soiled inside and out. clean and sanitize. 12. White G.E. reach in freezer soiled. Clean and defrost. ( by walk in cooler area )
Location: Kitchen
Equipment: Can opener
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. One bay food prep sink soiled. Clean and santize. 2. Glass three door reach in cooler soiled inside. Clean and sanitize. 3. Large green cutitng board soiled. Clean and sanitize. 4. Can opener soiled, Blade and base. Clean and sanitze. 5. Microwave oven soiled. Clean and sanitize. 6. Soiled knives sititng out in kitchen area. Keep clean, Clean and santiize ever 4 hours. 7. All utensils, knives etc. in pans below gas stove on cooks line soiled. Clean and sanitize. 8. Metal pan utensils stored in below cooking stove soiled. Clean and santize. 9. Small vegegtable choper in kitchen area soiled. Do not allow to sit soiled, Clean and sanitize. 10. White cuting board soiled at cold top in kitchen area. Clean and sanitize, Replace if needed. 11. Cold top cooler soiled inside and out. clean and sanitize. 12. White G.E. reach in freezer soiled. Clean and defrost. ( by walk in cooler area )
Location: Kitchen
Equipment: Microwave oven
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. One bay food prep sink soiled. Clean and santize. 2. Glass three door reach in cooler soiled inside. Clean and sanitize. 3. Large green cutitng board soiled. Clean and sanitize. 4. Can opener soiled, Blade and base. Clean and sanitze. 5. Microwave oven soiled. Clean and sanitize. 6. Soiled knives sititng out in kitchen area. Keep clean, Clean and santiize ever 4 hours. 7. All utensils, knives etc. in pans below gas stove on cooks line soiled. Clean and sanitize. 8. Metal pan utensils stored in below cooking stove soiled. Clean and santize. 9. Small vegegtable choper in kitchen area soiled. Do not allow to sit soiled, Clean and sanitize. 10. White cuting board soiled at cold top in kitchen area. Clean and sanitize, Replace if needed. 11. Cold top cooler soiled inside and out. clean and sanitize. 12. White G.E. reach in freezer soiled. Clean and defrost. ( by walk in cooler area )
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. One bay food prep sink soiled. Clean and santize. 2. Glass three door reach in cooler soiled inside. Clean and sanitize. 3. Large green cutitng board soiled. Clean and sanitize. 4. Can opener soiled, Blade and base. Clean and sanitze. 5. Microwave oven soiled. Clean and sanitize. 6. Soiled knives sititng out in kitchen area. Keep clean, Clean and santiize ever 4 hours. 7. All utensils, knives etc. in pans below gas stove on cooks line soiled. Clean and sanitize. 8. Metal pan utensils stored in below cooking stove soiled. Clean and santize. 9. Small vegegtable choper in kitchen area soiled. Do not allow to sit soiled, Clean and sanitize. 10. White cuting board soiled at cold top in kitchen area. Clean and sanitize, Replace if needed. 11. Cold top cooler soiled inside and out. clean and sanitize. 12. White G.E. reach in freezer soiled. Clean and defrost. ( by walk in cooler area )
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. One bay food prep sink soiled. Clean and santize. 2. Glass three door reach in cooler soiled inside. Clean and sanitize. 3. Large green cutitng board soiled. Clean and sanitize. 4. Can opener soiled, Blade and base. Clean and sanitze. 5. Microwave oven soiled. Clean and sanitize. 6. Soiled knives sititng out in kitchen area. Keep clean, Clean and santiize ever 4 hours. 7. All utensils, knives etc. in pans below gas stove on cooks line soiled. Clean and sanitize. 8. Metal pan utensils stored in below cooking stove soiled. Clean and santize. 9. Small vegegtable choper in kitchen area soiled. Do not allow to sit soiled, Clean and sanitize. 10. White cuting board soiled at cold top in kitchen area. Clean and sanitize, Replace if needed. 11. Cold top cooler soiled inside and out. clean and sanitize. 12. White G.E. reach in freezer soiled. Clean and defrost. ( by walk in cooler area )
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. One bay food prep sink soiled. Clean and santize. 2. Glass three door reach in cooler soiled inside. Clean and sanitize. 3. Large green cutitng board soiled. Clean and sanitize. 4. Can opener soiled, Blade and base. Clean and sanitze. 5. Microwave oven soiled. Clean and sanitize. 6. Soiled knives sititng out in kitchen area. Keep clean, Clean and santiize ever 4 hours. 7. All utensils, knives etc. in pans below gas stove on cooks line soiled. Clean and sanitize. 8. Metal pan utensils stored in below cooking stove soiled. Clean and santize. 9. Small vegegtable choper in kitchen area soiled. Do not allow to sit soiled, Clean and sanitize. 10. White cuting board soiled at cold top in kitchen area. Clean and sanitize, Replace if needed. 11. Cold top cooler soiled inside and out. clean and sanitize. 12. White G.E. reach in freezer soiled. Clean and defrost. ( by walk in cooler area )
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. One bay food prep sink soiled. Clean and santize. 2. Glass three door reach in cooler soiled inside. Clean and sanitize. 3. Large green cutitng board soiled. Clean and sanitize. 4. Can opener soiled, Blade and base. Clean and sanitze. 5. Microwave oven soiled. Clean and sanitize. 6. Soiled knives sititng out in kitchen area. Keep clean, Clean and santiize ever 4 hours. 7. All utensils, knives etc. in pans below gas stove on cooks line soiled. Clean and sanitize. 8. Metal pan utensils stored in below cooking stove soiled. Clean and santize. 9. Small vegegtable choper in kitchen area soiled. Do not allow to sit soiled, Clean and sanitize. 10. White cuting board soiled at cold top in kitchen area. Clean and sanitize, Replace if needed. 11. Cold top cooler soiled inside and out. clean and sanitize. 12. White G.E. reach in freezer soiled. Clean and defrost. ( by walk in cooler area )
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. One bay food prep sink soiled. Clean and santize. 2. Glass three door reach in cooler soiled inside. Clean and sanitize. 3. Large green cutitng board soiled. Clean and sanitize. 4. Can opener soiled, Blade and base. Clean and sanitze. 5. Microwave oven soiled. Clean and sanitize. 6. Soiled knives sititng out in kitchen area. Keep clean, Clean and santiize ever 4 hours. 7. All utensils, knives etc. in pans below gas stove on cooks line soiled. Clean and sanitize. 8. Metal pan utensils stored in below cooking stove soiled. Clean and santize. 9. Small vegegtable choper in kitchen area soiled. Do not allow to sit soiled, Clean and sanitize. 10. White cuting board soiled at cold top in kitchen area. Clean and sanitize, Replace if needed. 11. Cold top cooler soiled inside and out. clean and sanitize. 12. White G.E. reach in freezer soiled. Clean and defrost. ( by walk in cooler area )
Location: Kitchen
Equipment: Cold top
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. One bay food prep sink soiled. Clean and santize. 2. Glass three door reach in cooler soiled inside. Clean and sanitize. 3. Large green cutitng board soiled. Clean and sanitize. 4. Can opener soiled, Blade and base. Clean and sanitze. 5. Microwave oven soiled. Clean and sanitize. 6. Soiled knives sititng out in kitchen area. Keep clean, Clean and santiize ever 4 hours. 7. All utensils, knives etc. in pans below gas stove on cooks line soiled. Clean and sanitize. 8. Metal pan utensils stored in below cooking stove soiled. Clean and santize. 9. Small vegegtable choper in kitchen area soiled. Do not allow to sit soiled, Clean and sanitize. 10. White cuting board soiled at cold top in kitchen area. Clean and sanitize, Replace if needed. 11. Cold top cooler soiled inside and out. clean and sanitize. 12. White G.E. reach in freezer soiled. Clean and defrost. ( by walk in cooler area )
Location: Back room
Equipment: reach in freezer
- 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. Three bay sink is not set up correctly. No sanitizer in last compartment of sink used to sanitize clean utensils etc. Set sink up using all three compartments of sink. 1. WASH --------------- 2 RINSE ------------ 3 SANITIZE--------------- AIR DRY. wash = soap + water rinse = water sanitze = water + approved sanitizer such as bleach.
Location: Kitchen
Equipment: 3-bay
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: PROVIDE PROPER FOOD GRADE FOOD STORAGE CONTAINERS (EX. NSF APPROVED). GET RID OF NON-FOOD GRADE STORAGE CONTAINERS THAT CURRENT TORTILLA CHIPS ARE STORED.
Location: Kitchen
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Small cot, chair, treadmill , in back room area off of kitchen area. Remove from store. 2. Several gas and charcoal grills in large back stock area. Remove form establishment. 3. Several propane tanks in establishment. Remove all propane tanks. 4. Several bags of trash, old cans in bags, trash and rubbish on floor. old eqipment in far back storage area. Remove all old equipmnet and tash and rubbish.
Location: Back room
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Small cot, chair, treadmill , in back room area off of kitchen area. Remove from store. 2. Several gas and charcoal grills in large back stock area. Remove form establishment. 3. Several propane tanks in establishment. Remove all propane tanks. 4. Several bags of trash, old cans in bags, trash and rubbish on floor. old eqipment in far back storage area. Remove all old equipmnet and tash and rubbish.
Location: Back room
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: CONTINUE TO WORK ON:PROVIDE PROPER DOOR SWEEP TO SEAL THE BOTTOM OF DOORS ON ALL ESTABLISHMENT DOORS WHERE NEEDED.
Location: Kitchen (back)
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: IN PROGRESS:If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: 1. Back door to establishment open. Keep door closed.
Location: Kitchen (back)
- Waste handling units/capacity (corrected)
Areas for refuse, recyclables and returnables are of insufficient capacity or availability.
Correction: Provide sufficient numbers or capacity of trash receptacles in all areas.
Comments: 1. No grease dumpster. Provide approved grease dumpster to dispose of used grease.
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: 1. Dumpster lids open. Keep lids closed.
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: 1. Large rubbish and trash in dumpster area. Clean and remove all trash and rubbish.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: IN PROGRESS: 1. Screen door is off and leaning on wall in kitchen area. Repair or remove from establishment and keep door closed at all times.
- 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. Floor soield below three bay sink. Clean. 2. Floor soiled below all cooking equipment. Clean. 3. Wall space soiled behind cooking equipment. 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. Floor soield below three bay sink. Clean. 2. Floor soiled below all cooking equipment. Clean. 3. Wall space soiled behind cooking equipment. Clean.
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. Floor soield below three bay sink. Clean. 2. Floor soiled below all cooking equipment. Clean. 3. Wall space soiled behind cooking equipment. Clean.
Location: Cook line
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Metal pot of frozen shrimp thawing out in standing water in ktichen area. Do not thaw out at room tempeature. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Kitchen
- 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: PROVIDE AT COOLER AND FREEZER UNITS WHERE MISSING.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- 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: PROVIDE AT COOLER AND FREEZER UNITS WHERE MISSING.
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- Unapproved non-food contact (corrected)
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. Single use foil pans used to store utensils in. Do not use foil pans to store utensils in. 2. Microwave oven sititng on top of a pice of metal and FRP wall board material on top of work table in kitchen. Remove, metal and FRP board. 3. Old wood crate covered with foil in kitchen area. Remove, Do not use wood in ktichen areas.
Location: Kitchen
- Unapproved non-food contact (corrected)
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. Single use foil pans used to store utensils in. Do not use foil pans to store utensils in. 2. Microwave oven sititng on top of a pice of metal and FRP wall board material on top of work table in kitchen. Remove, metal and FRP board. 3. Old wood crate covered with foil in kitchen area. Remove, Do not use wood in ktichen areas.
Location: Kitchen
- Unapproved non-food contact (corrected)
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. Single use foil pans used to store utensils in. Do not use foil pans to store utensils in. 2. Microwave oven sititng on top of a pice of metal and FRP wall board material on top of work table in kitchen. Remove, metal and FRP board. 3. Old wood crate covered with foil in kitchen area. Remove, Do not use wood in ktichen areas.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS: 1. Lights not working in kitchen aera. Repair all non working lights.
Location: Kitchen
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Three bay sink not attached to wall in kitchen area. Attach and seal sink to wall.
Location: Kitchen
Equipment: 3-bay
- 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. Open containers of spices throughout kitchen. Cover all spices when not in use.
Location: Kitchen
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. Pans of food sitting on top of open pans of food inside of glass three door reach in cooler in kitchen area. Do not nest / sit pans of food on top of each other with out the use of lids to prevent contamination.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Following non food contact items soiled. a. Metal shelf above three bay sink in kitchen area soiled. b. Work table below metal shelf with drink glasses soiled. c. Work table that box fan is sititng on. ( Remove fan from table. ) d. Two small work tables soiled by flat top grill. ( Remove foil from tables and sheving througout kitchen area, Do not line any equipment with foil. ) e. Work tables soiled used to support flat top grill and meat grill soiled. f. Small prep table spices are stored soiled. g. Mop sink soiled. g. Bottom section of old cooler used as work table soiled inside and out. Clean and santiize. NOTE >> CLEAN AND SANITIZE ALL EQUIPMENT LISTED ABOVE.
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. Meat grill + drip pan soiled on cooks line. Clean. 2. Mircowave oven soiled. Clean and sanitize.
Location: Cook line
- 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. Meat grill + drip pan soiled on cooks line. Clean. 2. Mircowave oven soiled. Clean and sanitize.
Location: Kitchen
Equipment: Microwave oven
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: IN PROGRESS: 1. Light guards misisng on several lights throughout kitchen area. Provide
Location: Kitchen
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09/29/2014 | Recheck |
- Electrical service
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: IN PROGRESS: 1. Several electrical extension coards used to power freezers in back area by walk in cooler. Remove all extension coards and provide approved outlets for freezers.
- 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. Metal pot of meat sititng out at room temperature in kitchen area at 79 deg. Do not sit potentially hazardous foods out at room tempearature. Hold all cold foods at 41 deg. F or below. ( food discarded )--CORRECTED. 2. Glass three door reach in cooler holding potentially hazardous foods between 43 and 45 deg. F. Repair unit so as to hold all cold foods at 41 deg. F or below--CORRECTED. 3. Cold top holding potentially hazardous foods at 47 deg. F. Hold all cold foods at 41 deg. F or below--IN PROGRESS. SERVICE REPAIR TECH ON-SITE. 4. Walk in cooler holding potentially hazardous foods at 48 deg. F Hold all cold foods at 41 deg. F. or below.
Location: Kitchen
- 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. Metal pot of meat sititng out at room temperature in kitchen area at 79 deg. Do not sit potentially hazardous foods out at room tempearature. Hold all cold foods at 41 deg. F or below. ( food discarded )--CORRECTED. 2. Glass three door reach in cooler holding potentially hazardous foods between 43 and 45 deg. F. Repair unit so as to hold all cold foods at 41 deg. F or below--CORRECTED. 3. Cold top holding potentially hazardous foods at 47 deg. F. Hold all cold foods at 41 deg. F or below--IN PROGRESS. SERVICE REPAIR TECH ON-SITE. 4. Walk in cooler holding potentially hazardous foods at 48 deg. F Hold all cold foods at 41 deg. F. or below.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- 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. Metal pot of meat sititng out at room temperature in kitchen area at 79 deg. Do not sit potentially hazardous foods out at room tempearature. Hold all cold foods at 41 deg. F or below. ( food discarded )--CORRECTED. 2. Glass three door reach in cooler holding potentially hazardous foods between 43 and 45 deg. F. Repair unit so as to hold all cold foods at 41 deg. F or below--CORRECTED. 3. Cold top holding potentially hazardous foods at 47 deg. F. Hold all cold foods at 41 deg. F or below--IN PROGRESS. SERVICE REPAIR TECH ON-SITE. 4. Walk in cooler holding potentially hazardous foods at 48 deg. F Hold all cold foods at 41 deg. F. or below.
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. Metal pot of meat sititng out at room temperature in kitchen area at 79 deg. Do not sit potentially hazardous foods out at room tempearature. Hold all cold foods at 41 deg. F or below. ( food discarded )--CORRECTED. 2. Glass three door reach in cooler holding potentially hazardous foods between 43 and 45 deg. F. Repair unit so as to hold all cold foods at 41 deg. F or below--CORRECTED. 3. Cold top holding potentially hazardous foods at 47 deg. F. Hold all cold foods at 41 deg. F or below--IN PROGRESS. SERVICE REPAIR TECH ON-SITE. 4. Walk in cooler holding potentially hazardous foods at 48 deg. F Hold all cold foods at 41 deg. F. or below.
Location: Walk-in cooler
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: 1. Can of Home use only " Raid " on top of white Kenmore reach in freezer in kitchen area. Remove, Home use only Pesticides are not approved for use in establishment. 2. Home use pesticides ( Home Defense ) in back stock room off kitchen area. Remove all home use pesticides from establishment. 3. Home use " Raid " pesticide on shelf by mop sink. Remove from store.
Location: Kitchen
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: 1. Can of Home use only " Raid " on top of white Kenmore reach in freezer in kitchen area. Remove, Home use only Pesticides are not approved for use in establishment. 2. Home use pesticides ( Home Defense ) in back stock room off kitchen area. Remove all home use pesticides from establishment. 3. Home use " Raid " pesticide on shelf by mop sink. Remove from store.
Location: Back room
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: 1. Can of Home use only " Raid " on top of white Kenmore reach in freezer in kitchen area. Remove, Home use only Pesticides are not approved for use in establishment. 2. Home use pesticides ( Home Defense ) in back stock room off kitchen area. Remove all home use pesticides from establishment. 3. Home use " Raid " pesticide on shelf by mop sink. Remove from store.
Location: Kitchen
- 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: IN PROGRESS: ESTABLISHMENT RECEIVED PROFESSIONAL PEST CONTROL SERVICES FROM RID-A-PEST EXTERMINATION. INVOICE WAS PROVIDED. 1. Several fiies noted throughout kitchen area. Exterminate pest and/or rodents using approved methods and elimination harborage conditions. 2. Gnats observed inside of glass three door reach in cooler in kitchen area. Exterminate pest and/or rodents using approved methods and elimination harborage conditions. 3. Flies inside of walk in cooler. Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Location: Kitchen
- 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: IN PROGRESS: ESTABLISHMENT RECEIVED PROFESSIONAL PEST CONTROL SERVICES FROM RID-A-PEST EXTERMINATION. INVOICE WAS PROVIDED. 1. Several fiies noted throughout kitchen area. Exterminate pest and/or rodents using approved methods and elimination harborage conditions. 2. Gnats observed inside of glass three door reach in cooler in kitchen area. Exterminate pest and/or rodents using approved methods and elimination harborage conditions. 3. Flies inside of walk in cooler. Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Location: Kitchen
- 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: IN PROGRESS: ESTABLISHMENT RECEIVED PROFESSIONAL PEST CONTROL SERVICES FROM RID-A-PEST EXTERMINATION. INVOICE WAS PROVIDED. 1. Several fiies noted throughout kitchen area. Exterminate pest and/or rodents using approved methods and elimination harborage conditions. 2. Gnats observed inside of glass three door reach in cooler in kitchen area. Exterminate pest and/or rodents using approved methods and elimination harborage conditions. 3. Flies inside of walk in cooler. Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Location: Walk-in cooler
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: 1. Rotting produce inside of walk in cooler. Remvoe from store.
Location: Walk-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. Raw whole eggs stored above ready to eat food items inside of glass three door reach in cooler. Store all raw eggs below and away from all other food items.--COS. 2. Raw chicken stored above raw beef inside of glass three door reach in cooler, Store raw chicken below beef--CORRECTED. 3. Raw meats stored above ready to eat food items inside of " True " two door reach in cooler in kitchen area. Store all raw meats below and away from all other food items--COS. 4. Raw whole eggs stored above produce inside of walk in cooler. Store all raw eggs below and away from all other food itmes.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- 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. Raw whole eggs stored above ready to eat food items inside of glass three door reach in cooler. Store all raw eggs below and away from all other food items.--COS. 2. Raw chicken stored above raw beef inside of glass three door reach in cooler, Store raw chicken below beef--CORRECTED. 3. Raw meats stored above ready to eat food items inside of " True " two door reach in cooler in kitchen area. Store all raw meats below and away from all other food items--COS. 4. Raw whole eggs stored above produce inside of walk in cooler. Store all raw eggs below and away from all other food itmes.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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. Raw whole eggs stored above ready to eat food items inside of glass three door reach in cooler. Store all raw eggs below and away from all other food items.--COS. 2. Raw chicken stored above raw beef inside of glass three door reach in cooler, Store raw chicken below beef--CORRECTED. 3. Raw meats stored above ready to eat food items inside of " True " two door reach in cooler in kitchen area. Store all raw meats below and away from all other food items--COS. 4. Raw whole eggs stored above produce inside of walk in cooler. Store all raw eggs below and away from all other food itmes.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. One bay food prep sink soiled. Clean and santize. 2. Glass three door reach in cooler soiled inside. Clean and sanitize. 3. Large green cutitng board soiled. Clean and sanitize. 4. Can opener soiled, Blade and base. Clean and sanitze. 5. Microwave oven soiled. Clean and sanitize. 6. Soiled knives sititng out in kitchen area. Keep clean, Clean and santiize ever 4 hours. 7. All utensils, knives etc. in pans below gas stove on cooks line soiled. Clean and sanitize. 8. Metal pan utensils stored in below cooking stove soiled. Clean and santize. 9. Small vegegtable choper in kitchen area soiled. Do not allow to sit soiled, Clean and sanitize. 10. White cuting board soiled at cold top in kitchen area. Clean and sanitize, Replace if needed. 11. Cold top cooler soiled inside and out. clean and sanitize. 12. White G.E. reach in freezer soiled. Clean and defrost. ( by walk in cooler area )
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. One bay food prep sink soiled. Clean and santize. 2. Glass three door reach in cooler soiled inside. Clean and sanitize. 3. Large green cutitng board soiled. Clean and sanitize. 4. Can opener soiled, Blade and base. Clean and sanitze. 5. Microwave oven soiled. Clean and sanitize. 6. Soiled knives sititng out in kitchen area. Keep clean, Clean and santiize ever 4 hours. 7. All utensils, knives etc. in pans below gas stove on cooks line soiled. Clean and sanitize. 8. Metal pan utensils stored in below cooking stove soiled. Clean and santize. 9. Small vegegtable choper in kitchen area soiled. Do not allow to sit soiled, Clean and sanitize. 10. White cuting board soiled at cold top in kitchen area. Clean and sanitize, Replace if needed. 11. Cold top cooler soiled inside and out. clean and sanitize. 12. White G.E. reach in freezer soiled. Clean and defrost. ( by walk in cooler area )
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. One bay food prep sink soiled. Clean and santize. 2. Glass three door reach in cooler soiled inside. Clean and sanitize. 3. Large green cutitng board soiled. Clean and sanitize. 4. Can opener soiled, Blade and base. Clean and sanitze. 5. Microwave oven soiled. Clean and sanitize. 6. Soiled knives sititng out in kitchen area. Keep clean, Clean and santiize ever 4 hours. 7. All utensils, knives etc. in pans below gas stove on cooks line soiled. Clean and sanitize. 8. Metal pan utensils stored in below cooking stove soiled. Clean and santize. 9. Small vegegtable choper in kitchen area soiled. Do not allow to sit soiled, Clean and sanitize. 10. White cuting board soiled at cold top in kitchen area. Clean and sanitize, Replace if needed. 11. Cold top cooler soiled inside and out. clean and sanitize. 12. White G.E. reach in freezer soiled. Clean and defrost. ( by walk in cooler area )
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. One bay food prep sink soiled. Clean and santize. 2. Glass three door reach in cooler soiled inside. Clean and sanitize. 3. Large green cutitng board soiled. Clean and sanitize. 4. Can opener soiled, Blade and base. Clean and sanitze. 5. Microwave oven soiled. Clean and sanitize. 6. Soiled knives sititng out in kitchen area. Keep clean, Clean and santiize ever 4 hours. 7. All utensils, knives etc. in pans below gas stove on cooks line soiled. Clean and sanitize. 8. Metal pan utensils stored in below cooking stove soiled. Clean and santize. 9. Small vegegtable choper in kitchen area soiled. Do not allow to sit soiled, Clean and sanitize. 10. White cuting board soiled at cold top in kitchen area. Clean and sanitize, Replace if needed. 11. Cold top cooler soiled inside and out. clean and sanitize. 12. White G.E. reach in freezer soiled. Clean and defrost. ( by walk in cooler area )
Location: Kitchen
Equipment: Can opener
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. One bay food prep sink soiled. Clean and santize. 2. Glass three door reach in cooler soiled inside. Clean and sanitize. 3. Large green cutitng board soiled. Clean and sanitize. 4. Can opener soiled, Blade and base. Clean and sanitze. 5. Microwave oven soiled. Clean and sanitize. 6. Soiled knives sititng out in kitchen area. Keep clean, Clean and santiize ever 4 hours. 7. All utensils, knives etc. in pans below gas stove on cooks line soiled. Clean and sanitize. 8. Metal pan utensils stored in below cooking stove soiled. Clean and santize. 9. Small vegegtable choper in kitchen area soiled. Do not allow to sit soiled, Clean and sanitize. 10. White cuting board soiled at cold top in kitchen area. Clean and sanitize, Replace if needed. 11. Cold top cooler soiled inside and out. clean and sanitize. 12. White G.E. reach in freezer soiled. Clean and defrost. ( by walk in cooler area )
Location: Kitchen
Equipment: Microwave oven
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. One bay food prep sink soiled. Clean and santize. 2. Glass three door reach in cooler soiled inside. Clean and sanitize. 3. Large green cutitng board soiled. Clean and sanitize. 4. Can opener soiled, Blade and base. Clean and sanitze. 5. Microwave oven soiled. Clean and sanitize. 6. Soiled knives sititng out in kitchen area. Keep clean, Clean and santiize ever 4 hours. 7. All utensils, knives etc. in pans below gas stove on cooks line soiled. Clean and sanitize. 8. Metal pan utensils stored in below cooking stove soiled. Clean and santize. 9. Small vegegtable choper in kitchen area soiled. Do not allow to sit soiled, Clean and sanitize. 10. White cuting board soiled at cold top in kitchen area. Clean and sanitize, Replace if needed. 11. Cold top cooler soiled inside and out. clean and sanitize. 12. White G.E. reach in freezer soiled. Clean and defrost. ( by walk in cooler area )
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. One bay food prep sink soiled. Clean and santize. 2. Glass three door reach in cooler soiled inside. Clean and sanitize. 3. Large green cutitng board soiled. Clean and sanitize. 4. Can opener soiled, Blade and base. Clean and sanitze. 5. Microwave oven soiled. Clean and sanitize. 6. Soiled knives sititng out in kitchen area. Keep clean, Clean and santiize ever 4 hours. 7. All utensils, knives etc. in pans below gas stove on cooks line soiled. Clean and sanitize. 8. Metal pan utensils stored in below cooking stove soiled. Clean and santize. 9. Small vegegtable choper in kitchen area soiled. Do not allow to sit soiled, Clean and sanitize. 10. White cuting board soiled at cold top in kitchen area. Clean and sanitize, Replace if needed. 11. Cold top cooler soiled inside and out. clean and sanitize. 12. White G.E. reach in freezer soiled. Clean and defrost. ( by walk in cooler area )
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. One bay food prep sink soiled. Clean and santize. 2. Glass three door reach in cooler soiled inside. Clean and sanitize. 3. Large green cutitng board soiled. Clean and sanitize. 4. Can opener soiled, Blade and base. Clean and sanitze. 5. Microwave oven soiled. Clean and sanitize. 6. Soiled knives sititng out in kitchen area. Keep clean, Clean and santiize ever 4 hours. 7. All utensils, knives etc. in pans below gas stove on cooks line soiled. Clean and sanitize. 8. Metal pan utensils stored in below cooking stove soiled. Clean and santize. 9. Small vegegtable choper in kitchen area soiled. Do not allow to sit soiled, Clean and sanitize. 10. White cuting board soiled at cold top in kitchen area. Clean and sanitize, Replace if needed. 11. Cold top cooler soiled inside and out. clean and sanitize. 12. White G.E. reach in freezer soiled. Clean and defrost. ( by walk in cooler area )
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. One bay food prep sink soiled. Clean and santize. 2. Glass three door reach in cooler soiled inside. Clean and sanitize. 3. Large green cutitng board soiled. Clean and sanitize. 4. Can opener soiled, Blade and base. Clean and sanitze. 5. Microwave oven soiled. Clean and sanitize. 6. Soiled knives sititng out in kitchen area. Keep clean, Clean and santiize ever 4 hours. 7. All utensils, knives etc. in pans below gas stove on cooks line soiled. Clean and sanitize. 8. Metal pan utensils stored in below cooking stove soiled. Clean and santize. 9. Small vegegtable choper in kitchen area soiled. Do not allow to sit soiled, Clean and sanitize. 10. White cuting board soiled at cold top in kitchen area. Clean and sanitize, Replace if needed. 11. Cold top cooler soiled inside and out. clean and sanitize. 12. White G.E. reach in freezer soiled. Clean and defrost. ( by walk in cooler area )
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. One bay food prep sink soiled. Clean and santize. 2. Glass three door reach in cooler soiled inside. Clean and sanitize. 3. Large green cutitng board soiled. Clean and sanitize. 4. Can opener soiled, Blade and base. Clean and sanitze. 5. Microwave oven soiled. Clean and sanitize. 6. Soiled knives sititng out in kitchen area. Keep clean, Clean and santiize ever 4 hours. 7. All utensils, knives etc. in pans below gas stove on cooks line soiled. Clean and sanitize. 8. Metal pan utensils stored in below cooking stove soiled. Clean and santize. 9. Small vegegtable choper in kitchen area soiled. Do not allow to sit soiled, Clean and sanitize. 10. White cuting board soiled at cold top in kitchen area. Clean and sanitize, Replace if needed. 11. Cold top cooler soiled inside and out. clean and sanitize. 12. White G.E. reach in freezer soiled. Clean and defrost. ( by walk in cooler area )
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. One bay food prep sink soiled. Clean and santize. 2. Glass three door reach in cooler soiled inside. Clean and sanitize. 3. Large green cutitng board soiled. Clean and sanitize. 4. Can opener soiled, Blade and base. Clean and sanitze. 5. Microwave oven soiled. Clean and sanitize. 6. Soiled knives sititng out in kitchen area. Keep clean, Clean and santiize ever 4 hours. 7. All utensils, knives etc. in pans below gas stove on cooks line soiled. Clean and sanitize. 8. Metal pan utensils stored in below cooking stove soiled. Clean and santize. 9. Small vegegtable choper in kitchen area soiled. Do not allow to sit soiled, Clean and sanitize. 10. White cuting board soiled at cold top in kitchen area. Clean and sanitize, Replace if needed. 11. Cold top cooler soiled inside and out. clean and sanitize. 12. White G.E. reach in freezer soiled. Clean and defrost. ( by walk in cooler area )
Location: Kitchen
Equipment: Cold top
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. One bay food prep sink soiled. Clean and santize. 2. Glass three door reach in cooler soiled inside. Clean and sanitize. 3. Large green cutitng board soiled. Clean and sanitize. 4. Can opener soiled, Blade and base. Clean and sanitze. 5. Microwave oven soiled. Clean and sanitize. 6. Soiled knives sititng out in kitchen area. Keep clean, Clean and santiize ever 4 hours. 7. All utensils, knives etc. in pans below gas stove on cooks line soiled. Clean and sanitize. 8. Metal pan utensils stored in below cooking stove soiled. Clean and santize. 9. Small vegegtable choper in kitchen area soiled. Do not allow to sit soiled, Clean and sanitize. 10. White cuting board soiled at cold top in kitchen area. Clean and sanitize, Replace if needed. 11. Cold top cooler soiled inside and out. clean and sanitize. 12. White G.E. reach in freezer soiled. Clean and defrost. ( by walk in cooler area )
Location: Back room
Equipment: reach in freezer
- 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. Three bay sink is not set up correctly. No sanitizer in last compartment of sink used to sanitize clean utensils etc. Set sink up using all three compartments of sink. 1. WASH --------------- 2 RINSE ------------ 3 SANITIZE--------------- AIR DRY. wash = soap + water rinse = water sanitze = water + approved sanitizer such as bleach.
Location: Kitchen
Equipment: 3-bay
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: PROVIDE PROPER FOOD GRADE FOOD STORAGE CONTAINERS (EX. NSF APPROVED). GET RID OF NON-FOOD GRADE STORAGE CONTAINERS THAT CURRENT TORTILLA CHIPS ARE STORED.
Location: Kitchen
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Small cot, chair, treadmill , in back room area off of kitchen area. Remove from store. 2. Several gas and charcoal grills in large back stock area. Remove form establishment. 3. Several propane tanks in establishment. Remove all propane tanks. 4. Several bags of trash, old cans in bags, trash and rubbish on floor. old eqipment in far back storage area. Remove all old equipmnet and tash and rubbish.
Location: Back room
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Small cot, chair, treadmill , in back room area off of kitchen area. Remove from store. 2. Several gas and charcoal grills in large back stock area. Remove form establishment. 3. Several propane tanks in establishment. Remove all propane tanks. 4. Several bags of trash, old cans in bags, trash and rubbish on floor. old eqipment in far back storage area. Remove all old equipmnet and tash and rubbish.
Location: Back room
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: CONTINUE TO WORK ON:PROVIDE PROPER DOOR SWEEP TO SEAL THE BOTTOM OF DOORS ON ALL ESTABLISHMENT DOORS WHERE NEEDED.
Location: Kitchen (back)
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: IN PROGRESS:If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: 1. Back door to establishment open. Keep door closed.
Location: Kitchen (back)
- Waste handling units/capacity (corrected)
Areas for refuse, recyclables and returnables are of insufficient capacity or availability.
Correction: Provide sufficient numbers or capacity of trash receptacles in all areas.
Comments: 1. No grease dumpster. Provide approved grease dumpster to dispose of used grease.
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: 1. Dumpster lids open. Keep lids closed.
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: 1. Large rubbish and trash in dumpster area. Clean and remove all trash and rubbish.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: IN PROGRESS: 1. Screen door is off and leaning on wall in kitchen area. Repair or remove from establishment and keep door closed at all times.
- 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. Floor soield below three bay sink. Clean. 2. Floor soiled below all cooking equipment. Clean. 3. Wall space soiled behind cooking equipment. 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. Floor soield below three bay sink. Clean. 2. Floor soiled below all cooking equipment. Clean. 3. Wall space soiled behind cooking equipment. Clean.
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. Floor soield below three bay sink. Clean. 2. Floor soiled below all cooking equipment. Clean. 3. Wall space soiled behind cooking equipment. Clean.
Location: Cook line
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Metal pot of frozen shrimp thawing out in standing water in ktichen area. Do not thaw out at room tempeature. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Kitchen
- 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: PROVIDE AT COOLER AND FREEZER UNITS WHERE MISSING.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- 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: PROVIDE AT COOLER AND FREEZER UNITS WHERE MISSING.
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- Unapproved non-food contact (corrected)
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. Single use foil pans used to store utensils in. Do not use foil pans to store utensils in. 2. Microwave oven sititng on top of a pice of metal and FRP wall board material on top of work table in kitchen. Remove, metal and FRP board. 3. Old wood crate covered with foil in kitchen area. Remove, Do not use wood in ktichen areas.
Location: Kitchen
- Unapproved non-food contact (corrected)
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. Single use foil pans used to store utensils in. Do not use foil pans to store utensils in. 2. Microwave oven sititng on top of a pice of metal and FRP wall board material on top of work table in kitchen. Remove, metal and FRP board. 3. Old wood crate covered with foil in kitchen area. Remove, Do not use wood in ktichen areas.
Location: Kitchen
- Unapproved non-food contact (corrected)
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. Single use foil pans used to store utensils in. Do not use foil pans to store utensils in. 2. Microwave oven sititng on top of a pice of metal and FRP wall board material on top of work table in kitchen. Remove, metal and FRP board. 3. Old wood crate covered with foil in kitchen area. Remove, Do not use wood in ktichen areas.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS: 1. Lights not working in kitchen aera. Repair all non working lights.
Location: Kitchen
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Three bay sink not attached to wall in kitchen area. Attach and seal sink to wall.
Location: Kitchen
Equipment: 3-bay
- 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. Open containers of spices throughout kitchen. Cover all spices when not in use.
Location: Kitchen
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. Pans of food sitting on top of open pans of food inside of glass three door reach in cooler in kitchen area. Do not nest / sit pans of food on top of each other with out the use of lids to prevent contamination.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Following non food contact items soiled. a. Metal shelf above three bay sink in kitchen area soiled. b. Work table below metal shelf with drink glasses soiled. c. Work table that box fan is sititng on. ( Remove fan from table. ) d. Two small work tables soiled by flat top grill. ( Remove foil from tables and sheving througout kitchen area, Do not line any equipment with foil. ) e. Work tables soiled used to support flat top grill and meat grill soiled. f. Small prep table spices are stored soiled. g. Mop sink soiled. g. Bottom section of old cooler used as work table soiled inside and out. Clean and santiize. NOTE >> CLEAN AND SANITIZE ALL EQUIPMENT LISTED ABOVE.
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. Meat grill + drip pan soiled on cooks line. Clean. 2. Mircowave oven soiled. Clean and sanitize.
Location: Cook line
- 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. Meat grill + drip pan soiled on cooks line. Clean. 2. Mircowave oven soiled. Clean and sanitize.
Location: Kitchen
Equipment: Microwave oven
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: IN PROGRESS: 1. Light guards misisng on several lights throughout kitchen area. Provide
Location: Kitchen
|
08/26/2014 | Recheck |
- Electrical service
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: IN PROGRESS: 1. Several electrical extension coards used to power freezers in back area by walk in cooler. Remove all extension coards and provide approved outlets for freezers.
- 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. Metal pot of meat sititng out at room temperature in kitchen area at 79 deg. Do not sit potentially hazardous foods out at room tempearature. Hold all cold foods at 41 deg. F or below. ( food discarded )--CORRECTED. 2. Glass three door reach in cooler holding potentially hazardous foods between 43 and 45 deg. F. Repair unit so as to hold all cold foods at 41 deg. F or below--CORRECTED. 3. Cold top holding potentially hazardous foods at 47 deg. F. Hold all cold foods at 41 deg. F or below--IN PROGRESS. SERVICE REPAIR TECH ON-SITE. 4. Walk in cooler holding potentially hazardous foods at 48 deg. F Hold all cold foods at 41 deg. F. or below.
Location: Kitchen
- 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. Metal pot of meat sititng out at room temperature in kitchen area at 79 deg. Do not sit potentially hazardous foods out at room tempearature. Hold all cold foods at 41 deg. F or below. ( food discarded )--CORRECTED. 2. Glass three door reach in cooler holding potentially hazardous foods between 43 and 45 deg. F. Repair unit so as to hold all cold foods at 41 deg. F or below--CORRECTED. 3. Cold top holding potentially hazardous foods at 47 deg. F. Hold all cold foods at 41 deg. F or below--IN PROGRESS. SERVICE REPAIR TECH ON-SITE. 4. Walk in cooler holding potentially hazardous foods at 48 deg. F Hold all cold foods at 41 deg. F. or below.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- 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. Metal pot of meat sititng out at room temperature in kitchen area at 79 deg. Do not sit potentially hazardous foods out at room tempearature. Hold all cold foods at 41 deg. F or below. ( food discarded )--CORRECTED. 2. Glass three door reach in cooler holding potentially hazardous foods between 43 and 45 deg. F. Repair unit so as to hold all cold foods at 41 deg. F or below--CORRECTED. 3. Cold top holding potentially hazardous foods at 47 deg. F. Hold all cold foods at 41 deg. F or below--IN PROGRESS. SERVICE REPAIR TECH ON-SITE. 4. Walk in cooler holding potentially hazardous foods at 48 deg. F Hold all cold foods at 41 deg. F. or below.
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. Metal pot of meat sititng out at room temperature in kitchen area at 79 deg. Do not sit potentially hazardous foods out at room tempearature. Hold all cold foods at 41 deg. F or below. ( food discarded )--CORRECTED. 2. Glass three door reach in cooler holding potentially hazardous foods between 43 and 45 deg. F. Repair unit so as to hold all cold foods at 41 deg. F or below--CORRECTED. 3. Cold top holding potentially hazardous foods at 47 deg. F. Hold all cold foods at 41 deg. F or below--IN PROGRESS. SERVICE REPAIR TECH ON-SITE. 4. Walk in cooler holding potentially hazardous foods at 48 deg. F Hold all cold foods at 41 deg. F. or below.
Location: Walk-in cooler
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: 1. Can of Home use only " Raid " on top of white Kenmore reach in freezer in kitchen area. Remove, Home use only Pesticides are not approved for use in establishment. 2. Home use pesticides ( Home Defense ) in back stock room off kitchen area. Remove all home use pesticides from establishment. 3. Home use " Raid " pesticide on shelf by mop sink. Remove from store.
Location: Kitchen
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: 1. Can of Home use only " Raid " on top of white Kenmore reach in freezer in kitchen area. Remove, Home use only Pesticides are not approved for use in establishment. 2. Home use pesticides ( Home Defense ) in back stock room off kitchen area. Remove all home use pesticides from establishment. 3. Home use " Raid " pesticide on shelf by mop sink. Remove from store.
Location: Back room
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: 1. Can of Home use only " Raid " on top of white Kenmore reach in freezer in kitchen area. Remove, Home use only Pesticides are not approved for use in establishment. 2. Home use pesticides ( Home Defense ) in back stock room off kitchen area. Remove all home use pesticides from establishment. 3. Home use " Raid " pesticide on shelf by mop sink. Remove from store.
Location: Kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: IN PROGRESS: 1. Several fiies noted throughout kitchen area. Exterminate pest and/or rodents using approved methods and elimination harborage conditions. 2. Gnats observed inside of glass three door reach in cooler in kitchen area. Exterminate pest and/or rodents using approved methods and elimination harborage conditions. 3. Flies inside of walk in cooler. Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Location: Kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: IN PROGRESS: 1. Several fiies noted throughout kitchen area. Exterminate pest and/or rodents using approved methods and elimination harborage conditions. 2. Gnats observed inside of glass three door reach in cooler in kitchen area. Exterminate pest and/or rodents using approved methods and elimination harborage conditions. 3. Flies inside of walk in cooler. Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Location: Kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: IN PROGRESS: 1. Several fiies noted throughout kitchen area. Exterminate pest and/or rodents using approved methods and elimination harborage conditions. 2. Gnats observed inside of glass three door reach in cooler in kitchen area. Exterminate pest and/or rodents using approved methods and elimination harborage conditions. 3. Flies inside of walk in cooler. Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Location: Walk-in cooler
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: 1. Rotting produce inside of walk in cooler. Remvoe from store.
Location: Walk-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. Raw whole eggs stored above ready to eat food items inside of glass three door reach in cooler. Store all raw eggs below and away from all other food items.--COS. 2. Raw chicken stored above raw beef inside of glass three door reach in cooler, Store raw chicken below beef--CORRECTED. 3. Raw meats stored above ready to eat food items inside of " True " two door reach in cooler in kitchen area. Store all raw meats below and away from all other food items--COS. 4. Raw whole eggs stored above produce inside of walk in cooler. Store all raw eggs below and away from all other food itmes.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- 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: 1. Raw whole eggs stored above ready to eat food items inside of glass three door reach in cooler. Store all raw eggs below and away from all other food items.--COS. 2. Raw chicken stored above raw beef inside of glass three door reach in cooler, Store raw chicken below beef--CORRECTED. 3. Raw meats stored above ready to eat food items inside of " True " two door reach in cooler in kitchen area. Store all raw meats below and away from all other food items--COS. 4. Raw whole eggs stored above produce inside of walk in cooler. Store all raw eggs below and away from all other food itmes.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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: 1. Raw whole eggs stored above ready to eat food items inside of glass three door reach in cooler. Store all raw eggs below and away from all other food items.--COS. 2. Raw chicken stored above raw beef inside of glass three door reach in cooler, Store raw chicken below beef--CORRECTED. 3. Raw meats stored above ready to eat food items inside of " True " two door reach in cooler in kitchen area. Store all raw meats below and away from all other food items--COS. 4. Raw whole eggs stored above produce inside of walk in cooler. Store all raw eggs below and away from all other food itmes.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. One bay food prep sink soiled. Clean and santize. 2. Glass three door reach in cooler soiled inside. Clean and sanitize. 3. Large green cutitng board soiled. Clean and sanitize. 4. Can opener soiled, Blade and base. Clean and sanitze. 5. Microwave oven soiled. Clean and sanitize. 6. Soiled knives sititng out in kitchen area. Keep clean, Clean and santiize ever 4 hours. 7. All utensils, knives etc. in pans below gas stove on cooks line soiled. Clean and sanitize. 8. Metal pan utensils stored in below cooking stove soiled. Clean and santize. 9. Small vegegtable choper in kitchen area soiled. Do not allow to sit soiled, Clean and sanitize. 10. White cuting board soiled at cold top in kitchen area. Clean and sanitize, Replace if needed. 11. Cold top cooler soiled inside and out. clean and sanitize. 12. White G.E. reach in freezer soiled. Clean and defrost. ( by walk in cooler area )
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. One bay food prep sink soiled. Clean and santize. 2. Glass three door reach in cooler soiled inside. Clean and sanitize. 3. Large green cutitng board soiled. Clean and sanitize. 4. Can opener soiled, Blade and base. Clean and sanitze. 5. Microwave oven soiled. Clean and sanitize. 6. Soiled knives sititng out in kitchen area. Keep clean, Clean and santiize ever 4 hours. 7. All utensils, knives etc. in pans below gas stove on cooks line soiled. Clean and sanitize. 8. Metal pan utensils stored in below cooking stove soiled. Clean and santize. 9. Small vegegtable choper in kitchen area soiled. Do not allow to sit soiled, Clean and sanitize. 10. White cuting board soiled at cold top in kitchen area. Clean and sanitize, Replace if needed. 11. Cold top cooler soiled inside and out. clean and sanitize. 12. White G.E. reach in freezer soiled. Clean and defrost. ( by walk in cooler area )
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. One bay food prep sink soiled. Clean and santize. 2. Glass three door reach in cooler soiled inside. Clean and sanitize. 3. Large green cutitng board soiled. Clean and sanitize. 4. Can opener soiled, Blade and base. Clean and sanitze. 5. Microwave oven soiled. Clean and sanitize. 6. Soiled knives sititng out in kitchen area. Keep clean, Clean and santiize ever 4 hours. 7. All utensils, knives etc. in pans below gas stove on cooks line soiled. Clean and sanitize. 8. Metal pan utensils stored in below cooking stove soiled. Clean and santize. 9. Small vegegtable choper in kitchen area soiled. Do not allow to sit soiled, Clean and sanitize. 10. White cuting board soiled at cold top in kitchen area. Clean and sanitize, Replace if needed. 11. Cold top cooler soiled inside and out. clean and sanitize. 12. White G.E. reach in freezer soiled. Clean and defrost. ( by walk in cooler area )
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. One bay food prep sink soiled. Clean and santize. 2. Glass three door reach in cooler soiled inside. Clean and sanitize. 3. Large green cutitng board soiled. Clean and sanitize. 4. Can opener soiled, Blade and base. Clean and sanitze. 5. Microwave oven soiled. Clean and sanitize. 6. Soiled knives sititng out in kitchen area. Keep clean, Clean and santiize ever 4 hours. 7. All utensils, knives etc. in pans below gas stove on cooks line soiled. Clean and sanitize. 8. Metal pan utensils stored in below cooking stove soiled. Clean and santize. 9. Small vegegtable choper in kitchen area soiled. Do not allow to sit soiled, Clean and sanitize. 10. White cuting board soiled at cold top in kitchen area. Clean and sanitize, Replace if needed. 11. Cold top cooler soiled inside and out. clean and sanitize. 12. White G.E. reach in freezer soiled. Clean and defrost. ( by walk in cooler area )
Location: Kitchen
Equipment: Can opener
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. One bay food prep sink soiled. Clean and santize. 2. Glass three door reach in cooler soiled inside. Clean and sanitize. 3. Large green cutitng board soiled. Clean and sanitize. 4. Can opener soiled, Blade and base. Clean and sanitze. 5. Microwave oven soiled. Clean and sanitize. 6. Soiled knives sititng out in kitchen area. Keep clean, Clean and santiize ever 4 hours. 7. All utensils, knives etc. in pans below gas stove on cooks line soiled. Clean and sanitize. 8. Metal pan utensils stored in below cooking stove soiled. Clean and santize. 9. Small vegegtable choper in kitchen area soiled. Do not allow to sit soiled, Clean and sanitize. 10. White cuting board soiled at cold top in kitchen area. Clean and sanitize, Replace if needed. 11. Cold top cooler soiled inside and out. clean and sanitize. 12. White G.E. reach in freezer soiled. Clean and defrost. ( by walk in cooler area )
Location: Kitchen
Equipment: Microwave oven
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. One bay food prep sink soiled. Clean and santize. 2. Glass three door reach in cooler soiled inside. Clean and sanitize. 3. Large green cutitng board soiled. Clean and sanitize. 4. Can opener soiled, Blade and base. Clean and sanitze. 5. Microwave oven soiled. Clean and sanitize. 6. Soiled knives sititng out in kitchen area. Keep clean, Clean and santiize ever 4 hours. 7. All utensils, knives etc. in pans below gas stove on cooks line soiled. Clean and sanitize. 8. Metal pan utensils stored in below cooking stove soiled. Clean and santize. 9. Small vegegtable choper in kitchen area soiled. Do not allow to sit soiled, Clean and sanitize. 10. White cuting board soiled at cold top in kitchen area. Clean and sanitize, Replace if needed. 11. Cold top cooler soiled inside and out. clean and sanitize. 12. White G.E. reach in freezer soiled. Clean and defrost. ( by walk in cooler area )
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. One bay food prep sink soiled. Clean and santize. 2. Glass three door reach in cooler soiled inside. Clean and sanitize. 3. Large green cutitng board soiled. Clean and sanitize. 4. Can opener soiled, Blade and base. Clean and sanitze. 5. Microwave oven soiled. Clean and sanitize. 6. Soiled knives sititng out in kitchen area. Keep clean, Clean and santiize ever 4 hours. 7. All utensils, knives etc. in pans below gas stove on cooks line soiled. Clean and sanitize. 8. Metal pan utensils stored in below cooking stove soiled. Clean and santize. 9. Small vegegtable choper in kitchen area soiled. Do not allow to sit soiled, Clean and sanitize. 10. White cuting board soiled at cold top in kitchen area. Clean and sanitize, Replace if needed. 11. Cold top cooler soiled inside and out. clean and sanitize. 12. White G.E. reach in freezer soiled. Clean and defrost. ( by walk in cooler area )
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. One bay food prep sink soiled. Clean and santize. 2. Glass three door reach in cooler soiled inside. Clean and sanitize. 3. Large green cutitng board soiled. Clean and sanitize. 4. Can opener soiled, Blade and base. Clean and sanitze. 5. Microwave oven soiled. Clean and sanitize. 6. Soiled knives sititng out in kitchen area. Keep clean, Clean and santiize ever 4 hours. 7. All utensils, knives etc. in pans below gas stove on cooks line soiled. Clean and sanitize. 8. Metal pan utensils stored in below cooking stove soiled. Clean and santize. 9. Small vegegtable choper in kitchen area soiled. Do not allow to sit soiled, Clean and sanitize. 10. White cuting board soiled at cold top in kitchen area. Clean and sanitize, Replace if needed. 11. Cold top cooler soiled inside and out. clean and sanitize. 12. White G.E. reach in freezer soiled. Clean and defrost. ( by walk in cooler area )
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. One bay food prep sink soiled. Clean and santize. 2. Glass three door reach in cooler soiled inside. Clean and sanitize. 3. Large green cutitng board soiled. Clean and sanitize. 4. Can opener soiled, Blade and base. Clean and sanitze. 5. Microwave oven soiled. Clean and sanitize. 6. Soiled knives sititng out in kitchen area. Keep clean, Clean and santiize ever 4 hours. 7. All utensils, knives etc. in pans below gas stove on cooks line soiled. Clean and sanitize. 8. Metal pan utensils stored in below cooking stove soiled. Clean and santize. 9. Small vegegtable choper in kitchen area soiled. Do not allow to sit soiled, Clean and sanitize. 10. White cuting board soiled at cold top in kitchen area. Clean and sanitize, Replace if needed. 11. Cold top cooler soiled inside and out. clean and sanitize. 12. White G.E. reach in freezer soiled. Clean and defrost. ( by walk in cooler area )
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. One bay food prep sink soiled. Clean and santize. 2. Glass three door reach in cooler soiled inside. Clean and sanitize. 3. Large green cutitng board soiled. Clean and sanitize. 4. Can opener soiled, Blade and base. Clean and sanitze. 5. Microwave oven soiled. Clean and sanitize. 6. Soiled knives sititng out in kitchen area. Keep clean, Clean and santiize ever 4 hours. 7. All utensils, knives etc. in pans below gas stove on cooks line soiled. Clean and sanitize. 8. Metal pan utensils stored in below cooking stove soiled. Clean and santize. 9. Small vegegtable choper in kitchen area soiled. Do not allow to sit soiled, Clean and sanitize. 10. White cuting board soiled at cold top in kitchen area. Clean and sanitize, Replace if needed. 11. Cold top cooler soiled inside and out. clean and sanitize. 12. White G.E. reach in freezer soiled. Clean and defrost. ( by walk in cooler area )
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. One bay food prep sink soiled. Clean and santize. 2. Glass three door reach in cooler soiled inside. Clean and sanitize. 3. Large green cutitng board soiled. Clean and sanitize. 4. Can opener soiled, Blade and base. Clean and sanitze. 5. Microwave oven soiled. Clean and sanitize. 6. Soiled knives sititng out in kitchen area. Keep clean, Clean and santiize ever 4 hours. 7. All utensils, knives etc. in pans below gas stove on cooks line soiled. Clean and sanitize. 8. Metal pan utensils stored in below cooking stove soiled. Clean and santize. 9. Small vegegtable choper in kitchen area soiled. Do not allow to sit soiled, Clean and sanitize. 10. White cuting board soiled at cold top in kitchen area. Clean and sanitize, Replace if needed. 11. Cold top cooler soiled inside and out. clean and sanitize. 12. White G.E. reach in freezer soiled. Clean and defrost. ( by walk in cooler area )
Location: Kitchen
Equipment: Cold top
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. One bay food prep sink soiled. Clean and santize. 2. Glass three door reach in cooler soiled inside. Clean and sanitize. 3. Large green cutitng board soiled. Clean and sanitize. 4. Can opener soiled, Blade and base. Clean and sanitze. 5. Microwave oven soiled. Clean and sanitize. 6. Soiled knives sititng out in kitchen area. Keep clean, Clean and santiize ever 4 hours. 7. All utensils, knives etc. in pans below gas stove on cooks line soiled. Clean and sanitize. 8. Metal pan utensils stored in below cooking stove soiled. Clean and santize. 9. Small vegegtable choper in kitchen area soiled. Do not allow to sit soiled, Clean and sanitize. 10. White cuting board soiled at cold top in kitchen area. Clean and sanitize, Replace if needed. 11. Cold top cooler soiled inside and out. clean and sanitize. 12. White G.E. reach in freezer soiled. Clean and defrost. ( by walk in cooler area )
Location: Back room
Equipment: reach in freezer
- 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. Three bay sink is not set up correctly. No sanitizer in last compartment of sink used to sanitize clean utensils etc. Set sink up using all three compartments of sink. 1. WASH --------------- 2 RINSE ------------ 3 SANITIZE--------------- AIR DRY. wash = soap + water rinse = water sanitze = water + approved sanitizer such as bleach.
Location: Kitchen
Equipment: 3-bay
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: PROVIDE PROPER FOOD GRADE FOOD STORAGE CONTAINERS (EX. NSF APPROVED). GET RID OF NON-FOOD GRADE STORAGE CONTAINERS THAT CURRENT TORTILLA CHIPS ARE STORED.
Location: Kitchen
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Small cot, chair, treadmill , in back room area off of kitchen area. Remove from store. 2. Several gas and charcoal grills in large back stock area. Remove form establishment. 3. Several propane tanks in establishment. Remove all propane tanks. 4. Several bags of trash, old cans in bags, trash and rubbish on floor. old eqipment in far back storage area. Remove all old equipmnet and tash and rubbish.
Location: Back room
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Small cot, chair, treadmill , in back room area off of kitchen area. Remove from store. 2. Several gas and charcoal grills in large back stock area. Remove form establishment. 3. Several propane tanks in establishment. Remove all propane tanks. 4. Several bags of trash, old cans in bags, trash and rubbish on floor. old eqipment in far back storage area. Remove all old equipmnet and tash and rubbish.
Location: Back room
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: PROVIDE PROPER DOOR SWEEP TO SEAL THE BOTTOM OF DOORS ON ALL ESTABLISHMENT DOORS WHERE NEEDED.
Location: Kitchen (back)
- Open doors and windows (corrected on site)
Window(s) and/or door(s) open.
Correction: IN PROGRESS:If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: 1. Back door to establishment open. Keep door closed.
Location: Kitchen (back)
- Waste handling units/capacity (corrected)
Areas for refuse, recyclables and returnables are of insufficient capacity or availability.
Correction: Provide sufficient numbers or capacity of trash receptacles in all areas.
Comments: 1. No grease dumpster. Provide approved grease dumpster to dispose of used grease.
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: 1. Dumpster lids open. Keep lids closed.
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: 1. Large rubbish and trash in dumpster area. Clean and remove all trash and rubbish.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: IN PROGRESS: 1. Screen door is off and leaning on wall in kitchen area. Repair or remove from establishment and keep door closed at all times.
- 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. Floor soield below three bay sink. Clean. 2. Floor soiled below all cooking equipment. Clean. 3. Wall space soiled behind cooking equipment. 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. Floor soield below three bay sink. Clean. 2. Floor soiled below all cooking equipment. Clean. 3. Wall space soiled behind cooking equipment. Clean.
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. Floor soield below three bay sink. Clean. 2. Floor soiled below all cooking equipment. Clean. 3. Wall space soiled behind cooking equipment. Clean.
Location: Cook line
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Metal pot of frozen shrimp thawing out in standing water in ktichen area. Do not thaw out at room tempeature. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
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: PROVIDE AT COOLER AND FREEZER UNITS WHERE MISSING.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- 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: PROVIDE AT COOLER AND FREEZER UNITS WHERE MISSING.
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- Unapproved non-food contact (corrected on site)
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. Single use foil pans used to store utensils in. Do not use foil pans to store utensils in--COS. 2. Microwave oven sititng on top of a pice of metal and FRP wall board material on top of work table in kitchen. Remove, metal and FRP board. 3. Old wood crate covered with foil in kitchen area. Remove, Do not use wood in ktichen areas.
Location: Kitchen
- Unapproved non-food contact (corrected)
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. Single use foil pans used to store utensils in. Do not use foil pans to store utensils in--COS. 2. Microwave oven sititng on top of a pice of metal and FRP wall board material on top of work table in kitchen. Remove, metal and FRP board. 3. Old wood crate covered with foil in kitchen area. Remove, Do not use wood in ktichen areas.
Location: Kitchen
- Unapproved non-food contact (corrected)
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. Single use foil pans used to store utensils in. Do not use foil pans to store utensils in--COS. 2. Microwave oven sititng on top of a pice of metal and FRP wall board material on top of work table in kitchen. Remove, metal and FRP board. 3. Old wood crate covered with foil in kitchen area. Remove, Do not use wood in ktichen areas.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS: 1. Lights not working in kitchen aera. Repair all non working lights.
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Three bay sink not attached to wall in kitchen area. Attach and seal sink to wall.
Location: Kitchen
Equipment: 3-bay
- 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. Open containers of spices throughout kitchen. Cover all spices when not in use.
Location: Kitchen
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. Pans of food sitting on top of open pans of food inside of glass three door reach in cooler in kitchen area. Do not nest / sit pans of food on top of each other with out the use of lids to prevent contamination.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Following non food contact items soiled. a. Metal shelf above three bay sink in kitchen area soiled. b. Work table below metal shelf with drink glasses soiled. c. Work table that box fan is sititng on. ( Remove fan from table. ) d. Two small work tables soiled by flat top grill. ( Remove foil from tables and sheving througout kitchen area, Do not line any equipment with foil. ) e. Work tables soiled used to support flat top grill and meat grill soiled. f. Small prep table spices are stored soiled. g. Mop sink soiled. g. Bottom section of old cooler used as work table soiled inside and out. Clean and santiize. NOTE >> CLEAN AND SANITIZE ALL EQUIPMENT LISTED ABOVE.
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. Meat grill + drip pan soiled on cooks line. Clean. 2. Mircowave oven soiled. Clean and sanitize.
Location: Cook line
- 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. Meat grill + drip pan soiled on cooks line. Clean. 2. Mircowave oven soiled. Clean and sanitize.
Location: Kitchen
Equipment: Microwave oven
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: IN PROGRESS: 1. Light guards misisng on several lights throughout kitchen area. Provide
Location: Kitchen
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08/25/2014 | Recheck |
- Electrical service
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: 1. Several electrical extension coards used to power freezers in back area by walk in cooler. Remove all extension coards and provide approved outlets for freezers.
- 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. Metal pot of meat sititng out at room temperature in kitchen area at 79 deg. Do not sit potentially hazardous foods out at room tempearature. Hold all cold foods at 41 deg. F or below. ( food discarded ) 2. Glass three door reach in cooler holding potentially hazardous foods between 43 and 45 deg. F. Repair unit so as to hold all cold foods at 41 deg. F or below. 3. Cold top holding potentially hazardous foods at 47 deg. F. Hold all cold foods at 41 deg. F or below. 4. Walk in cooler holding potentially hazardous foods at 48 deg. F Hold all cold foods at 41 deg. F. or below.
Location: Kitchen
- 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. Metal pot of meat sititng out at room temperature in kitchen area at 79 deg. Do not sit potentially hazardous foods out at room tempearature. Hold all cold foods at 41 deg. F or below. ( food discarded ) 2. Glass three door reach in cooler holding potentially hazardous foods between 43 and 45 deg. F. Repair unit so as to hold all cold foods at 41 deg. F or below. 3. Cold top holding potentially hazardous foods at 47 deg. F. Hold all cold foods at 41 deg. F or below. 4. Walk in cooler holding potentially hazardous foods at 48 deg. F Hold all cold foods at 41 deg. F. or below.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- 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. Metal pot of meat sititng out at room temperature in kitchen area at 79 deg. Do not sit potentially hazardous foods out at room tempearature. Hold all cold foods at 41 deg. F or below. ( food discarded ) 2. Glass three door reach in cooler holding potentially hazardous foods between 43 and 45 deg. F. Repair unit so as to hold all cold foods at 41 deg. F or below. 3. Cold top holding potentially hazardous foods at 47 deg. F. Hold all cold foods at 41 deg. F or below. 4. Walk in cooler holding potentially hazardous foods at 48 deg. F Hold all cold foods at 41 deg. F. or below.
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. Metal pot of meat sititng out at room temperature in kitchen area at 79 deg. Do not sit potentially hazardous foods out at room tempearature. Hold all cold foods at 41 deg. F or below. ( food discarded ) 2. Glass three door reach in cooler holding potentially hazardous foods between 43 and 45 deg. F. Repair unit so as to hold all cold foods at 41 deg. F or below. 3. Cold top holding potentially hazardous foods at 47 deg. F. Hold all cold foods at 41 deg. F or below. 4. Walk in cooler holding potentially hazardous foods at 48 deg. F Hold all cold foods at 41 deg. F. or below.
Location: Walk-in cooler
- Restricted use pesticides
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: 1. Can of Home use only " Raid " on top of white Kenmore reach in freezer in kitchen area. Remove, Home use only Pesticides are not approved for use in establishment. 2. Home use pesticides ( Home Defense ) in back stock room off kitchen area. Remove all home use pesticides from establishment. 3. Home use " Raid " pesticide on shelf by mop sink. Remove from store.
Location: Kitchen
- Restricted use pesticides
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: 1. Can of Home use only " Raid " on top of white Kenmore reach in freezer in kitchen area. Remove, Home use only Pesticides are not approved for use in establishment. 2. Home use pesticides ( Home Defense ) in back stock room off kitchen area. Remove all home use pesticides from establishment. 3. Home use " Raid " pesticide on shelf by mop sink. Remove from store.
Location: Back room
- Restricted use pesticides
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: 1. Can of Home use only " Raid " on top of white Kenmore reach in freezer in kitchen area. Remove, Home use only Pesticides are not approved for use in establishment. 2. Home use pesticides ( Home Defense ) in back stock room off kitchen area. Remove all home use pesticides from establishment. 3. Home use " Raid " pesticide on shelf by mop sink. Remove from store.
Location: Kitchen
- 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. Several fiies noted throughout kitchen area. Exterminate pest and/or rodents using approved methods and elimination harborage conditions. 2. Gnats observed inside of glass three door reach in cooler in kitchen area. Exterminate pest and/or rodents using approved methods and elimination harborage conditions. 3. Flies inside of walk in cooler. Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Location: Kitchen
- 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. Several fiies noted throughout kitchen area. Exterminate pest and/or rodents using approved methods and elimination harborage conditions. 2. Gnats observed inside of glass three door reach in cooler in kitchen area. Exterminate pest and/or rodents using approved methods and elimination harborage conditions. 3. Flies inside of walk in cooler. Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Location: Kitchen
- 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. Several fiies noted throughout kitchen area. Exterminate pest and/or rodents using approved methods and elimination harborage conditions. 2. Gnats observed inside of glass three door reach in cooler in kitchen area. Exterminate pest and/or rodents using approved methods and elimination harborage conditions. 3. Flies inside of walk in cooler. Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Location: Walk-in cooler
- Food unsafe (Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: 1. Rotting produce inside of walk in cooler. Remvoe from store.
Location: Walk-in cooler
- 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. Raw whole eggs stored above ready to eat food items inside of glass three door reach in cooler. Store all raw eggs below and away from all other food items. 2. Raw chicken stored above raw beef inside of glass three door reach in cooler, Store raw chicken below beef. 3. Raw meats stored above ready to eat food items inside of " True " two door reach in cooler in kitchen area. Store all raw meats below and away from all other food items. 4. Raw whole eggs stored above produce inside of walk in cooler. Store all raw eggs below and away from all other food itmes.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- 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. Raw whole eggs stored above ready to eat food items inside of glass three door reach in cooler. Store all raw eggs below and away from all other food items. 2. Raw chicken stored above raw beef inside of glass three door reach in cooler, Store raw chicken below beef. 3. Raw meats stored above ready to eat food items inside of " True " two door reach in cooler in kitchen area. Store all raw meats below and away from all other food items. 4. Raw whole eggs stored above produce inside of walk in cooler. Store all raw eggs below and away from all other food itmes.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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. Raw whole eggs stored above ready to eat food items inside of glass three door reach in cooler. Store all raw eggs below and away from all other food items. 2. Raw chicken stored above raw beef inside of glass three door reach in cooler, Store raw chicken below beef. 3. Raw meats stored above ready to eat food items inside of " True " two door reach in cooler in kitchen area. Store all raw meats below and away from all other food items. 4. Raw whole eggs stored above produce inside of walk in cooler. Store all raw eggs below and away from all other food itmes.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. One bay food prep sink soiled. Clean and santize. 2. Glass three door reach in cooler soiled inside. Clean and sanitize. 3. Large green cutitng board soiled. Clean and sanitize. 4. Can opener soiled, Blade and base. Clean and sanitze. 5. Microwave oven soiled. Clean and sanitize. 6. Soiled knives sititng out in kitchen area. Keep clean, Clean and santiize ever 4 hours. 7. All utensils, knives etc. in pans below gas stove on cooks line soiled. Clean and sanitize. 8. Metal pan utensils stored in below cooking stove soiled. Clean and santize. 9. Small vegegtable choper in kitchen area soiled. Do not allow to sit soiled, Clean and sanitize. 10. White cuting board soiled at cold top in kitchen area. Clean and sanitize, Replace if needed. 11. Cold top cooler soiled inside and out. clean and sanitize. 12. White G.E. reach in freezer soiled. Clean and defrost. ( by walk in cooler area )
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. One bay food prep sink soiled. Clean and santize. 2. Glass three door reach in cooler soiled inside. Clean and sanitize. 3. Large green cutitng board soiled. Clean and sanitize. 4. Can opener soiled, Blade and base. Clean and sanitze. 5. Microwave oven soiled. Clean and sanitize. 6. Soiled knives sititng out in kitchen area. Keep clean, Clean and santiize ever 4 hours. 7. All utensils, knives etc. in pans below gas stove on cooks line soiled. Clean and sanitize. 8. Metal pan utensils stored in below cooking stove soiled. Clean and santize. 9. Small vegegtable choper in kitchen area soiled. Do not allow to sit soiled, Clean and sanitize. 10. White cuting board soiled at cold top in kitchen area. Clean and sanitize, Replace if needed. 11. Cold top cooler soiled inside and out. clean and sanitize. 12. White G.E. reach in freezer soiled. Clean and defrost. ( by walk in cooler area )
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. One bay food prep sink soiled. Clean and santize. 2. Glass three door reach in cooler soiled inside. Clean and sanitize. 3. Large green cutitng board soiled. Clean and sanitize. 4. Can opener soiled, Blade and base. Clean and sanitze. 5. Microwave oven soiled. Clean and sanitize. 6. Soiled knives sititng out in kitchen area. Keep clean, Clean and santiize ever 4 hours. 7. All utensils, knives etc. in pans below gas stove on cooks line soiled. Clean and sanitize. 8. Metal pan utensils stored in below cooking stove soiled. Clean and santize. 9. Small vegegtable choper in kitchen area soiled. Do not allow to sit soiled, Clean and sanitize. 10. White cuting board soiled at cold top in kitchen area. Clean and sanitize, Replace if needed. 11. Cold top cooler soiled inside and out. clean and sanitize. 12. White G.E. reach in freezer soiled. Clean and defrost. ( by walk in cooler area )
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. One bay food prep sink soiled. Clean and santize. 2. Glass three door reach in cooler soiled inside. Clean and sanitize. 3. Large green cutitng board soiled. Clean and sanitize. 4. Can opener soiled, Blade and base. Clean and sanitze. 5. Microwave oven soiled. Clean and sanitize. 6. Soiled knives sititng out in kitchen area. Keep clean, Clean and santiize ever 4 hours. 7. All utensils, knives etc. in pans below gas stove on cooks line soiled. Clean and sanitize. 8. Metal pan utensils stored in below cooking stove soiled. Clean and santize. 9. Small vegegtable choper in kitchen area soiled. Do not allow to sit soiled, Clean and sanitize. 10. White cuting board soiled at cold top in kitchen area. Clean and sanitize, Replace if needed. 11. Cold top cooler soiled inside and out. clean and sanitize. 12. White G.E. reach in freezer soiled. Clean and defrost. ( by walk in cooler area )
Location: Kitchen
Equipment: Can opener
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. One bay food prep sink soiled. Clean and santize. 2. Glass three door reach in cooler soiled inside. Clean and sanitize. 3. Large green cutitng board soiled. Clean and sanitize. 4. Can opener soiled, Blade and base. Clean and sanitze. 5. Microwave oven soiled. Clean and sanitize. 6. Soiled knives sititng out in kitchen area. Keep clean, Clean and santiize ever 4 hours. 7. All utensils, knives etc. in pans below gas stove on cooks line soiled. Clean and sanitize. 8. Metal pan utensils stored in below cooking stove soiled. Clean and santize. 9. Small vegegtable choper in kitchen area soiled. Do not allow to sit soiled, Clean and sanitize. 10. White cuting board soiled at cold top in kitchen area. Clean and sanitize, Replace if needed. 11. Cold top cooler soiled inside and out. clean and sanitize. 12. White G.E. reach in freezer soiled. Clean and defrost. ( by walk in cooler area )
Location: Kitchen
Equipment: Microwave oven
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. One bay food prep sink soiled. Clean and santize. 2. Glass three door reach in cooler soiled inside. Clean and sanitize. 3. Large green cutitng board soiled. Clean and sanitize. 4. Can opener soiled, Blade and base. Clean and sanitze. 5. Microwave oven soiled. Clean and sanitize. 6. Soiled knives sititng out in kitchen area. Keep clean, Clean and santiize ever 4 hours. 7. All utensils, knives etc. in pans below gas stove on cooks line soiled. Clean and sanitize. 8. Metal pan utensils stored in below cooking stove soiled. Clean and santize. 9. Small vegegtable choper in kitchen area soiled. Do not allow to sit soiled, Clean and sanitize. 10. White cuting board soiled at cold top in kitchen area. Clean and sanitize, Replace if needed. 11. Cold top cooler soiled inside and out. clean and sanitize. 12. White G.E. reach in freezer soiled. Clean and defrost. ( by walk in cooler area )
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. One bay food prep sink soiled. Clean and santize. 2. Glass three door reach in cooler soiled inside. Clean and sanitize. 3. Large green cutitng board soiled. Clean and sanitize. 4. Can opener soiled, Blade and base. Clean and sanitze. 5. Microwave oven soiled. Clean and sanitize. 6. Soiled knives sititng out in kitchen area. Keep clean, Clean and santiize ever 4 hours. 7. All utensils, knives etc. in pans below gas stove on cooks line soiled. Clean and sanitize. 8. Metal pan utensils stored in below cooking stove soiled. Clean and santize. 9. Small vegegtable choper in kitchen area soiled. Do not allow to sit soiled, Clean and sanitize. 10. White cuting board soiled at cold top in kitchen area. Clean and sanitize, Replace if needed. 11. Cold top cooler soiled inside and out. clean and sanitize. 12. White G.E. reach in freezer soiled. Clean and defrost. ( by walk in cooler area )
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. One bay food prep sink soiled. Clean and santize. 2. Glass three door reach in cooler soiled inside. Clean and sanitize. 3. Large green cutitng board soiled. Clean and sanitize. 4. Can opener soiled, Blade and base. Clean and sanitze. 5. Microwave oven soiled. Clean and sanitize. 6. Soiled knives sititng out in kitchen area. Keep clean, Clean and santiize ever 4 hours. 7. All utensils, knives etc. in pans below gas stove on cooks line soiled. Clean and sanitize. 8. Metal pan utensils stored in below cooking stove soiled. Clean and santize. 9. Small vegegtable choper in kitchen area soiled. Do not allow to sit soiled, Clean and sanitize. 10. White cuting board soiled at cold top in kitchen area. Clean and sanitize, Replace if needed. 11. Cold top cooler soiled inside and out. clean and sanitize. 12. White G.E. reach in freezer soiled. Clean and defrost. ( by walk in cooler area )
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. One bay food prep sink soiled. Clean and santize. 2. Glass three door reach in cooler soiled inside. Clean and sanitize. 3. Large green cutitng board soiled. Clean and sanitize. 4. Can opener soiled, Blade and base. Clean and sanitze. 5. Microwave oven soiled. Clean and sanitize. 6. Soiled knives sititng out in kitchen area. Keep clean, Clean and santiize ever 4 hours. 7. All utensils, knives etc. in pans below gas stove on cooks line soiled. Clean and sanitize. 8. Metal pan utensils stored in below cooking stove soiled. Clean and santize. 9. Small vegegtable choper in kitchen area soiled. Do not allow to sit soiled, Clean and sanitize. 10. White cuting board soiled at cold top in kitchen area. Clean and sanitize, Replace if needed. 11. Cold top cooler soiled inside and out. clean and sanitize. 12. White G.E. reach in freezer soiled. Clean and defrost. ( by walk in cooler area )
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. One bay food prep sink soiled. Clean and santize. 2. Glass three door reach in cooler soiled inside. Clean and sanitize. 3. Large green cutitng board soiled. Clean and sanitize. 4. Can opener soiled, Blade and base. Clean and sanitze. 5. Microwave oven soiled. Clean and sanitize. 6. Soiled knives sititng out in kitchen area. Keep clean, Clean and santiize ever 4 hours. 7. All utensils, knives etc. in pans below gas stove on cooks line soiled. Clean and sanitize. 8. Metal pan utensils stored in below cooking stove soiled. Clean and santize. 9. Small vegegtable choper in kitchen area soiled. Do not allow to sit soiled, Clean and sanitize. 10. White cuting board soiled at cold top in kitchen area. Clean and sanitize, Replace if needed. 11. Cold top cooler soiled inside and out. clean and sanitize. 12. White G.E. reach in freezer soiled. Clean and defrost. ( by walk in cooler area )
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. One bay food prep sink soiled. Clean and santize. 2. Glass three door reach in cooler soiled inside. Clean and sanitize. 3. Large green cutitng board soiled. Clean and sanitize. 4. Can opener soiled, Blade and base. Clean and sanitze. 5. Microwave oven soiled. Clean and sanitize. 6. Soiled knives sititng out in kitchen area. Keep clean, Clean and santiize ever 4 hours. 7. All utensils, knives etc. in pans below gas stove on cooks line soiled. Clean and sanitize. 8. Metal pan utensils stored in below cooking stove soiled. Clean and santize. 9. Small vegegtable choper in kitchen area soiled. Do not allow to sit soiled, Clean and sanitize. 10. White cuting board soiled at cold top in kitchen area. Clean and sanitize, Replace if needed. 11. Cold top cooler soiled inside and out. clean and sanitize. 12. White G.E. reach in freezer soiled. Clean and defrost. ( by walk in cooler area )
Location: Kitchen
Equipment: Cold top
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. One bay food prep sink soiled. Clean and santize. 2. Glass three door reach in cooler soiled inside. Clean and sanitize. 3. Large green cutitng board soiled. Clean and sanitize. 4. Can opener soiled, Blade and base. Clean and sanitze. 5. Microwave oven soiled. Clean and sanitize. 6. Soiled knives sititng out in kitchen area. Keep clean, Clean and santiize ever 4 hours. 7. All utensils, knives etc. in pans below gas stove on cooks line soiled. Clean and sanitize. 8. Metal pan utensils stored in below cooking stove soiled. Clean and santize. 9. Small vegegtable choper in kitchen area soiled. Do not allow to sit soiled, Clean and sanitize. 10. White cuting board soiled at cold top in kitchen area. Clean and sanitize, Replace if needed. 11. Cold top cooler soiled inside and out. clean and sanitize. 12. White G.E. reach in freezer soiled. Clean and defrost. ( by walk in cooler area )
Location: Back room
Equipment: reach in freezer
- 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. Three bay sink is not set up correctly. No sanitizer in last compartment of sink used to sanitize clean utensils etc. Set sink up using all three compartments of sink. 1. WASH --------------- 2 RINSE ------------ 3 SANITIZE--------------- AIR DRY. wash = soap + water rinse = water sanitze = water + approved sanitizer such as bleach.
Location: Kitchen
Equipment: 3-bay
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Small cot, chair, treadmill , in back room area off of kitchen area. Remove from store. 2. Several gas and charcoal grills in large back stock area. Remove form establishment. 3. Several propane tanks in establishment. Remove all propane tanks. 4. Several bags of trash, old cans in bags, trash and rubbish on floor. old eqipment in far back storage area. Remove all old equipmnet and tash and rubbish.
Location: Back room
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Small cot, chair, treadmill , in back room area off of kitchen area. Remove from store. 2. Several gas and charcoal grills in large back stock area. Remove form establishment. 3. Several propane tanks in establishment. Remove all propane tanks. 4. Several bags of trash, old cans in bags, trash and rubbish on floor. old eqipment in far back storage area. Remove all old equipmnet and tash and rubbish.
Location: Back room
- 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: 1. Back door to establishment open. Keep door closed.
Location: Kitchen (back)
- Waste handling units/capacity
Areas for refuse, recyclables and returnables are of insufficient capacity or availability.
Correction: Provide sufficient numbers or capacity of trash receptacles in all areas.
Comments: 1. No grease dumpster. Provide approved grease dumpster to dispose of used grease.
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: 1. Dumpster lids open. Keep lids closed.
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: 1. Large rubbish and trash in dumpster area. Clean and remove all trash and rubbish.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Screen door is off and leaning on wall in kitchen area. Repair or remove from establishment and keep door closed at all times.
- 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. Floor soield below three bay sink. Clean. 2. Floor soiled below all cooking equipment. Clean. 3. Wall space soiled behind cooking equipment. 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. Floor soield below three bay sink. Clean. 2. Floor soiled below all cooking equipment. Clean. 3. Wall space soiled behind cooking equipment. Clean.
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. Floor soield below three bay sink. Clean. 2. Floor soiled below all cooking equipment. Clean. 3. Wall space soiled behind cooking equipment. Clean.
Location: Cook line
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Metal pot of frozen shrimp thawing out in standing water in ktichen area. Do not thaw out at room tempeature. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Kitchen
- 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. Single use foil pans used to store utensils in. Do not use foil pans to store utensils in. 2. Microwave oven sititng on top of a pice of metal and FRP wall board material on top of work table in kitchen. Remove, metal and FRP board. 3. Old wood crate covered with foil in kitchen area. Remove, Do not use wood in ktichen areas.
Location: Kitchen
- 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. Single use foil pans used to store utensils in. Do not use foil pans to store utensils in. 2. Microwave oven sititng on top of a pice of metal and FRP wall board material on top of work table in kitchen. Remove, metal and FRP board. 3. Old wood crate covered with foil in kitchen area. Remove, Do not use wood in ktichen areas.
Location: Kitchen
- 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. Single use foil pans used to store utensils in. Do not use foil pans to store utensils in. 2. Microwave oven sititng on top of a pice of metal and FRP wall board material on top of work table in kitchen. Remove, metal and FRP board. 3. Old wood crate covered with foil in kitchen area. Remove, Do not use wood in ktichen areas.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Lights not working in kitchen aera. Repair all non working lights.
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Three bay sink not attached to wall in kitchen area. Attach and seal sink to wall.
Location: Kitchen
Equipment: 3-bay
- 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. Open containers of spices throughout kitchen. Cover all spices when not in use.
Location: Kitchen
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. Pans of food sitting on top of open pans of food inside of glass three door reach in cooler in kitchen area. Do not nest / sit pans of food on top of each other with out the use of lids to prevent contamination.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Following non food contact items soiled. a. Metal shelf above three bay sink in kitchen area soiled. b. Work table below metal shelf with drink glasses soiled. c. Work table that box fan is sititng on. ( Remove fan from table. ) d. Two small work tables soiled by flat top grill. ( Remove foil from tables and sheving througout kitchen area, Do not line any equipment with foil. ) e. Work tables soiled used to support flat top grill and meat grill soiled. f. Small prep table spices are stored soiled. g. Mop sink soiled. g. Bottom section of old cooler used as work table soiled inside and out. Clean and santiize. NOTE >> CLEAN AND SANITIZE ALL EQUIPMENT LISTED ABOVE.
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. Meat grill + drip pan soiled on cooks line. Clean. 2. Mircowave oven soiled. Clean and sanitize.
Location: Cook line
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Meat grill + drip pan soiled on cooks line. Clean. 2. Mircowave oven soiled. Clean and sanitize.
Location: Kitchen
Equipment: Microwave oven
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. Light guards misisng on several lights throughout kitchen area. Provide
Location: Kitchen
|
08/22/2014 | 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: 6/5/2014: MAINTAIN POTENTIALLY HAZARDOUS FOOD IN COLD HOLDING AT 41 DEGREES FAHRENHEIT OR BELOW. CURRENTLY, SOUR CREAM IS BEING HELD AT 46 DEGREES FAHRENHEIT. DISCARD AND REPLACE WITH PRODUCT AT 41 DEGREES OR BELOW. FILL CONTAINERS HALF-WAY, USE METAL CONTAINERS AND KEEP COLD-TOP LID CLOSED WHEN NOT IN USE. KEEP FOOD ITEMS AWAY FROM FAN INSIDE COOLER, ALLOWING COLD AIR TO CIRCULATE.
Location: Kitchen
Equipment: Cold top
- 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: 6/5/2014: DO NOT HANDLE READY-TO-EAT FOODS WITH BARE HANDS. LIMIT BARE HAND USE WITH ALL FOODS. USE GLOVES, UTENSILS OR DELI PAPER INSTEAD. EMPLOYEE HANDLED RAW CHICKEN WITH BARE HANDS, THEN PUT READY-TO-EAT VEGETABLES ON TOP OF TACOS.
- 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: 6/5/2014: WASH HANDS WHEN ENTERING KITCHEN. WASH HANDS AFTER HANDLING RAW CHICKEN, BEEF, PORK OR SEAFOOD. WASH HANDS BEFORE PUTTING GLOVES ON.
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 6/5/2014: USE CONTAINERS APPROVED FOR FOOD USE. CURRENTLY USING BLACK TRASH BAGS AND PLASTIC "THANK YOU" BAGS TO STORE FOOD IN. THESE ITEMS ARE NOT APPROVED FOR STORING FOOD. USE FOOD GRADE PLASTIC CONTAINERS OR BAGGIES.
Location: Kitchen
Equipment: Reach in cooler
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 6/5/2014: USE CONTAINERS APPROVED FOR FOOD USE. CURRENTLY USING BLACK TRASH BAGS AND PLASTIC "THANK YOU" BAGS TO STORE FOOD IN. THESE ITEMS ARE NOT APPROVED FOR STORING FOOD. USE FOOD GRADE PLASTIC CONTAINERS OR BAGGIES.
Location: Kitchen
Equipment: Chest freezer
- 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: 6/5/2014: COVER AND PROTECT ALL FOOD ITEMS IN STORAGE. CURRENTLY, RAW BEEF IS BLACK IN COLOR AND ITEM HAS DRIED OUT DUE TO IMPROPER STORAGE. WRAP, SEAL OR CONTAIN ALL FOOD ITEMS IN STORAGE. RAW BEEF DISCARDED.
Location: Kitchen
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: 6/5/2014: (1) STORE RAW ANIMAL FOOD ITEMS IN PROPER ORDER ACCORDING TO POTENTIAL HAZARD. CURRENTLY, RAW CHICKEN STORED ABOVE RAW BEEF AND RAW VEGETABLES. (2) WASH HANDS AFTER HANDLING POTENTIALLY HAZARD FOOD ITEMS. DO NOT HANDLE READY-TO-EAT FOODS WITH BARE HANDS, USE GLOVES. EMPLOYEE HANDLED RAW CHICKEN WITH BARE HANDS THEN PLACED READY-TO-EAT VEGETABLES ON TOP OF TACOS WITH SAME HAND.
Location: Kitchen
Equipment: Cold top
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 6/5/2014: SMALLER FOOD CONTAINERS AT COLD-TOP ARE SOILED WITH FOOD DEBRIS. CONTAINERS HAVE NOT BEEN WASHED, RINSED, SANITIZED BEFORE REFILLING. REPLACE CONTAINERS WITH CLEAN/SANITIZED CONTAINERS WHEN REFILLING FOOD ITEMS.
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: 6/5/2014: LABEL AND DATE MARK LARGE CONTAINERS OF REFRIED BEANS, COOKED CHICKEN, COOKED BEEF. FOOD ITEMS CAN BE HELD FOR 7 DAYS AND THEN THROWN AWAY.
Location: Walk-in cooler
- 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: 6/5/2014: MAINTAIN SANITIZER FOR WARE WASHING AND IN-PLACE SANITIZING IN KITCHEN. SANITIZER MUST BE PRESENT AT ALL TIMES. KITCHEN CLOSED UNTIL SANITIZER PURCHASED, NO FURTHER FOOD SALES. BLEACH PURCHASED FOR SANITIZER.
Location: Three bay area
Equipment: 3-bay
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 6/5/2014: REPLACE LIGHT BULBS IN KITCHEN AND DRY STORAGE AREAS.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 6/5/2014: REPLACE LIGHT BULBS IN KITCHEN AND DRY STORAGE AREAS.
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: 6/5/2014: CLEAN AND SANITIZE WALK-IN COOLER FLOOR AND WALLS. HEAVILY SOILED. STRONG ODOR.
Location: Walk-in cooler
- Wiping cloths / clean (corrected on site)
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Comments: 6/5/2014: PLACE DRY WIPING CLOTHS IN SOILED LINEN STORAGE WHEN SOILED. DO NOT CONTINUE TO USE HEAVILY SOILED WIPING CLOTHS ON FOOD AND NON-FOOD CONTACT SURFACES.
Location: Cook line
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 6/52014: REMOVE WOOD PALLETS FROM WALK-IN COOLER. PALLETS ARE DETERIORATING AND HOLDING FOOD DEBRIS AND ODOR. USE RIGID PLASTIC OR METAL EQUIPMENT TO KEEP FOOD AT LEAST 6 INCHES OFF OF FLOOR.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 6/5/2014: CLEAN AND SANITIZE INTERIORS AND EXTERIORS OF ALL EQUIPMENT. AREAS OF HAND CONTACT ARE HEAVILY SOILED. CLEAN/SANITIZE AT LEAST EVERY 24 HOURS.
Location: Kitchen
Equipment: Microwave oven
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 6/5/2014: CLEAN AND SANITIZE INTERIORS AND EXTERIORS OF ALL EQUIPMENT. AREAS OF HAND CONTACT ARE HEAVILY SOILED. CLEAN/SANITIZE AT LEAST EVERY 24 HOURS.
Location: Kitchen
Equipment: Steam table
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 6/5/2014: CLEAN AND SANITIZE INTERIORS AND EXTERIORS OF ALL EQUIPMENT. AREAS OF HAND CONTACT ARE HEAVILY SOILED. CLEAN/SANITIZE AT LEAST EVERY 24 HOURS.
Location: Kitchen
Equipment: Cold top
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 6/5/2014: CLEAN AND SANITIZE INTERIORS AND EXTERIORS OF ALL EQUIPMENT. AREAS OF HAND CONTACT ARE HEAVILY SOILED. CLEAN/SANITIZE AT LEAST EVERY 24 HOURS.
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 6/5/2014: CLEAN AND SANITIZE INTERIORS AND EXTERIORS OF ALL EQUIPMENT. AREAS OF HAND CONTACT ARE HEAVILY SOILED. CLEAN/SANITIZE AT LEAST EVERY 24 HOURS.
Location: Kitchen
Equipment: reach in freezer
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 6/5/2014: MAINTAIN HAND SOAP AT HAND SINK.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 6/5/2014: MAINTAIN HAND TOWELS AT HAND SINK.
Location: Kitchen
Equipment: Hand sink
|
06/16/2014 | 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: 6/5/2014: MAINTAIN POTENTIALLY HAZARDOUS FOOD IN COLD HOLDING AT 41 DEGREES FAHRENHEIT OR BELOW. CURRENTLY, SOUR CREAM IS BEING HELD AT 46 DEGREES FAHRENHEIT. DISCARD AND REPLACE WITH PRODUCT AT 41 DEGREES OR BELOW. FILL CONTAINERS HALF-WAY, USE METAL CONTAINERS AND KEEP COLD-TOP LID CLOSED WHEN NOT IN USE. KEEP FOOD ITEMS AWAY FROM FAN INSIDE COOLER, ALLOWING COLD AIR TO CIRCULATE.
Location: Kitchen
Equipment: Cold top
- 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: 6/5/2014: DO NOT HANDLE READY-TO-EAT FOODS WITH BARE HANDS. LIMIT BARE HAND USE WITH ALL FOODS. USE GLOVES, UTENSILS OR DELI PAPER INSTEAD. EMPLOYEE HANDLED RAW CHICKEN WITH BARE HANDS, THEN PUT READY-TO-EAT VEGETABLES ON TOP OF TACOS.
- 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: 6/5/2014: WASH HANDS WHEN ENTERING KITCHEN. WASH HANDS AFTER HANDLING RAW CHICKEN, BEEF, PORK OR SEAFOOD. WASH HANDS BEFORE PUTTING GLOVES ON.
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 6/5/2014: USE CONTAINERS APPROVED FOR FOOD USE. CURRENTLY USING BLACK TRASH BAGS AND PLASTIC "THANK YOU" BAGS TO STORE FOOD IN. THESE ITEMS ARE NOT APPROVED FOR STORING FOOD. USE FOOD GRADE PLASTIC CONTAINERS OR BAGGIES.
Location: Kitchen
Equipment: Reach in cooler
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 6/5/2014: USE CONTAINERS APPROVED FOR FOOD USE. CURRENTLY USING BLACK TRASH BAGS AND PLASTIC "THANK YOU" BAGS TO STORE FOOD IN. THESE ITEMS ARE NOT APPROVED FOR STORING FOOD. USE FOOD GRADE PLASTIC CONTAINERS OR BAGGIES.
Location: Kitchen
Equipment: Chest freezer
- 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: 6/5/2014: COVER AND PROTECT ALL FOOD ITEMS IN STORAGE. CURRENTLY, RAW BEEF IS BLACK IN COLOR AND ITEM HAS DRIED OUT DUE TO IMPROPER STORAGE. WRAP, SEAL OR CONTAIN ALL FOOD ITEMS IN STORAGE. RAW BEEF DISCARDED.
Location: Kitchen
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: 6/5/2014: (1) STORE RAW ANIMAL FOOD ITEMS IN PROPER ORDER ACCORDING TO POTENTIAL HAZARD. CURRENTLY, RAW CHICKEN STORED ABOVE RAW BEEF AND RAW VEGETABLES. (2) WASH HANDS AFTER HANDLING POTENTIALLY HAZARD FOOD ITEMS. DO NOT HANDLE READY-TO-EAT FOODS WITH BARE HANDS, USE GLOVES. EMPLOYEE HANDLED RAW CHICKEN WITH BARE HANDS THEN PLACED READY-TO-EAT VEGETABLES ON TOP OF TACOS WITH SAME HAND.
Location: Kitchen
Equipment: Cold top
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 6/5/2014: SMALLER FOOD CONTAINERS AT COLD-TOP ARE SOILED WITH FOOD DEBRIS. CONTAINERS HAVE NOT BEEN WASHED, RINSED, SANITIZED BEFORE REFILLING. REPLACE CONTAINERS WITH CLEAN/SANITIZED CONTAINERS WHEN REFILLING FOOD ITEMS.
Location: Kitchen
Equipment: Cold top
- 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: 6/5/2014: LABEL AND DATE MARK LARGE CONTAINERS OF REFRIED BEANS, COOKED CHICKEN, COOKED BEEF. FOOD ITEMS CAN BE HELD FOR 7 DAYS AND THEN THROWN AWAY.
Location: Walk-in cooler
- 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: 6/5/2014: MAINTAIN SANITIZER FOR WARE WASHING AND IN-PLACE SANITIZING IN KITCHEN. SANITIZER MUST BE PRESENT AT ALL TIMES. KITCHEN CLOSED UNTIL SANITIZER PURCHASED, NO FURTHER FOOD SALES. BLEACH PURCHASED FOR SANITIZER.
Location: Three bay area
Equipment: 3-bay
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 6/5/2014: REPLACE LIGHT BULBS IN KITCHEN AND DRY STORAGE AREAS.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 6/5/2014: REPLACE LIGHT BULBS IN KITCHEN AND DRY STORAGE AREAS.
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: 6/5/2014: CLEAN AND SANITIZE WALK-IN COOLER FLOOR AND WALLS. HEAVILY SOILED. STRONG ODOR.
Location: Walk-in cooler
- Wiping cloths / clean (corrected on site)
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Comments: 6/5/2014: PLACE DRY WIPING CLOTHS IN SOILED LINEN STORAGE WHEN SOILED. DO NOT CONTINUE TO USE HEAVILY SOILED WIPING CLOTHS ON FOOD AND NON-FOOD CONTACT SURFACES.
Location: Cook line
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 6/52014: REMOVE WOOD PALLETS FROM WALK-IN COOLER. PALLETS ARE DETERIORATING AND HOLDING FOOD DEBRIS AND ODOR. USE RIGID PLASTIC OR METAL EQUIPMENT TO KEEP FOOD AT LEAST 6 INCHES OFF OF FLOOR.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 6/5/2014: CLEAN AND SANITIZE INTERIORS AND EXTERIORS OF ALL EQUIPMENT. AREAS OF HAND CONTACT ARE HEAVILY SOILED. CLEAN/SANITIZE AT LEAST EVERY 24 HOURS.
Location: Kitchen
Equipment: Microwave oven
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 6/5/2014: CLEAN AND SANITIZE INTERIORS AND EXTERIORS OF ALL EQUIPMENT. AREAS OF HAND CONTACT ARE HEAVILY SOILED. CLEAN/SANITIZE AT LEAST EVERY 24 HOURS.
Location: Kitchen
Equipment: Steam table
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 6/5/2014: CLEAN AND SANITIZE INTERIORS AND EXTERIORS OF ALL EQUIPMENT. AREAS OF HAND CONTACT ARE HEAVILY SOILED. CLEAN/SANITIZE AT LEAST EVERY 24 HOURS.
Location: Kitchen
Equipment: Cold top
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 6/5/2014: CLEAN AND SANITIZE INTERIORS AND EXTERIORS OF ALL EQUIPMENT. AREAS OF HAND CONTACT ARE HEAVILY SOILED. CLEAN/SANITIZE AT LEAST EVERY 24 HOURS.
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 6/5/2014: CLEAN AND SANITIZE INTERIORS AND EXTERIORS OF ALL EQUIPMENT. AREAS OF HAND CONTACT ARE HEAVILY SOILED. CLEAN/SANITIZE AT LEAST EVERY 24 HOURS.
Location: Kitchen
Equipment: reach in freezer
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 6/5/2014: MAINTAIN HAND SOAP AT HAND SINK.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 6/5/2014: MAINTAIN HAND TOWELS AT HAND SINK.
Location: Kitchen
Equipment: Hand sink
|
06/05/2014 | Routine |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: REFRIED BEANS AND GROUND BEEF HELD AT 119 DEGREES FAHRENHEIT, BELOW HOT HOLDING TEMPERATURE OF 135 dF. DISCARD FOOD ITEMS AND REPLACE WITH FRESH FOOD. IF GETTING FOOD FROM THE WALK-IN COOLER, REHEAT FOOD ITEMS TO 165 dF FOR AT LEAST 15 MINUTES. THEN PLACE IN HOT HOLDING AT 135 dF. MAINTAIN FOOD AT 135 dF.
Location: Kitchen
Equipment: Steam table
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: REFRIED BEANS AND GROUND BEEF HELD AT 119 DEGREES FAHRENHEIT, BELOW HOT HOLDING TEMPERATURE OF 135 dF. DISCARD FOOD ITEMS AND REPLACE WITH FRESH FOOD. IF GETTING FOOD FROM THE WALK-IN COOLER, REHEAT FOOD ITEMS TO 165 dF FOR AT LEAST 15 MINUTES. THEN PLACE IN HOT HOLDING AT 135 dF. MAINTAIN FOOD AT 135 dF.
Location: Kitchen
Equipment: Steam table
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: SPRAY BOTTLES OF WINDOW CLEANER, MULTI PURPOSE CLEANER AND DEGREASER STORED ABOVE SINGLE USE ITEMS IN DRY STORAGE. MOVE CHEMICALS TO CHEMICAL STORAGE AREA AND MAINTAIN PROPER STORAGE.
Location: Dry storage
- 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: RAW CHICKEN STORED ABOVE COOKED SHREDDED BEEF. STORE FOOD ITEMS ACCORDING TO POTENTIAL FOOD HAZARD. MOVE CHICKEN TO LOWEST POSITION ON THE SHELF AND MAINTAIN THROUGH OUT WALK-IN COOLER.
Location: Walk-in cooler
Equipment: Wire shelving
- 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 PLUMBING IS CLOGGED AND HOLDING WATER. REMOVE CLOG OR REPAIR SO THAT WATER FLOWS FREELY THROUGH THE DRAIN.
Location: Kitchen
Equipment: Hand sink
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: LARGE CONTAINER OF RICE COOLED IMPROPERLY. PLACE RICE IN SMALLER CONTAINERS AND PROVIDE LID WITH OPEN AREAS FOR STEAM RELEASE. PLACE IN REFRIGERATION. STIR FREQUENTLY AND MONITOR TEMPERATURE. REDUCE TEMPERATURE TO 70 DEGREES WITHIN 2 HOURS AND TO 41 WITHIN 4 HOURS.
Location: Walk-in cooler
Equipment: Wire shelving
- Fruit and/or vegetable washing (corrected on site)
Fruit(s) and/or vegetable(s) not washed thoroughly.
Correction: Raw fruit(s) and/or vegetable(s) shall be thoroughly washed in water to remove soil and other contaminates before being cut, combined with other ingredients, cooked, or served.
Comments: WASH TOMATOES BEFORE CUTTING. TOMATOES WERE TAKEN DIRECTLY FROM DELIVERY BOX, CUT AND ADDED TO OTHER INGREDIENTS.
Location: Kitchen
Equipment: Prep table
- 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: COOKED MEAT POORLY WRAPPED IN FOIL IN THE 2-DOOR REACH-IN COOLER. PORTIONS OF MEAT ARE EXPOSED AND NOT PROPERLY COVERED. WRAP FOOD ITEMS THOROUGHLY WITH PLASTIC WRAP THEN WITH ALUMINUM FOIL. STORING FOOD ITEMS IN CONTAINERS WITH SEALABLE OR IN SEALABLE PLASTIC STORAGE BAGS IS RECOMMENDED.
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: COOLERS, FREEZERS, PREP TABLES, WALK-IN COOLER FLOOR AND 3-BAY SINK ARE SOILED. CLEAN AND SANITIZE ALL EQUIPMENT INSIDE AND OUT. MAINTAIN IN CLEAN CONDITION.
Location: Kitchen
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE TEST STRIPS AT 3-BAY SINK FOR MONITORING SANITIZER.
Location: Kitchen
Equipment: 3-bay
|
12/17/2013 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: REFRIED BEANS AND GROUND BEEF HELD AT 119 DEGREES FAHRENHEIT, BELOW HOT HOLDING TEMPERATURE OF 135 dF. DISCARD FOOD ITEMS AND REPLACE WITH FRESH FOOD. IF GETTING FOOD FROM THE WALK-IN COOLER, REHEAT FOOD ITEMS TO 165 dF FOR AT LEAST 15 MINUTES. THEN PLACE IN HOT HOLDING AT 135 dF. MAINTAIN FOOD AT 135 dF.
Location: Kitchen
Equipment: Steam table
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: REFRIED BEANS AND GROUND BEEF HELD AT 119 DEGREES FAHRENHEIT, BELOW HOT HOLDING TEMPERATURE OF 135 dF. DISCARD FOOD ITEMS AND REPLACE WITH FRESH FOOD. IF GETTING FOOD FROM THE WALK-IN COOLER, REHEAT FOOD ITEMS TO 165 dF FOR AT LEAST 15 MINUTES. THEN PLACE IN HOT HOLDING AT 135 dF. MAINTAIN FOOD AT 135 dF.
Location: Kitchen
Equipment: Steam table
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: SPRAY BOTTLES OF WINDOW CLEANER, MULTI PURPOSE CLEANER AND DEGREASER STORED ABOVE SINGLE USE ITEMS IN DRY STORAGE. MOVE CHEMICALS TO CHEMICAL STORAGE AREA AND MAINTAIN PROPER STORAGE.
Location: Dry storage
- 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: RAW CHICKEN STORED ABOVE COOKED SHREDDED BEEF. STORE FOOD ITEMS ACCORDING TO POTENTIAL FOOD HAZARD. MOVE CHICKEN TO LOWEST POSITION ON THE SHELF AND MAINTAIN THROUGH OUT WALK-IN COOLER.
Location: Walk-in cooler
Equipment: Wire shelving
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HAND SINK PLUMBING IS CLOGGED AND HOLDING WATER. REMOVE CLOG OR REPAIR SO THAT WATER FLOWS FREELY THROUGH THE DRAIN.
Location: Kitchen
Equipment: Hand sink
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: LARGE CONTAINER OF RICE COOLED IMPROPERLY. PLACE RICE IN SMALLER CONTAINERS AND PROVIDE LID WITH OPEN AREAS FOR STEAM RELEASE. PLACE IN REFRIGERATION. STIR FREQUENTLY AND MONITOR TEMPERATURE. REDUCE TEMPERATURE TO 70 DEGREES WITHIN 2 HOURS AND TO 41 WITHIN 4 HOURS.
Location: Walk-in cooler
Equipment: Wire shelving
- Fruit and/or vegetable washing (corrected on site)
Fruit(s) and/or vegetable(s) not washed thoroughly.
Correction: Raw fruit(s) and/or vegetable(s) shall be thoroughly washed in water to remove soil and other contaminates before being cut, combined with other ingredients, cooked, or served.
Comments: WASH TOMATOES BEFORE CUTTING. TOMATOES WERE TAKEN DIRECTLY FROM DELIVERY BOX, CUT AND ADDED TO OTHER INGREDIENTS.
Location: Kitchen
Equipment: Prep table
- 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: COOKED MEAT POORLY WRAPPED IN FOIL IN THE 2-DOOR REACH-IN COOLER. PORTIONS OF MEAT ARE EXPOSED AND NOT PROPERLY COVERED. WRAP FOOD ITEMS THOROUGHLY WITH PLASTIC WRAP THEN WITH ALUMINUM FOIL. STORING FOOD ITEMS IN CONTAINERS WITH SEALABLE OR IN SEALABLE PLASTIC STORAGE BAGS IS RECOMMENDED.
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: COOLERS, FREEZERS, PREP TABLES, WALK-IN COOLER FLOOR AND 3-BAY SINK ARE SOILED. CLEAN AND SANITIZE ALL EQUIPMENT INSIDE AND OUT. MAINTAIN IN CLEAN CONDITION.
Location: Kitchen
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE TEST STRIPS AT 3-BAY SINK FOR MONITORING SANITIZER.
Location: Kitchen
Equipment: 3-bay
|
12/10/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: RAW CHICKEN BEING PROCESSED IN BULK AT PREP TABLE. LARGE QUANTITY OF CHICKEN TESTING AT 54 DEGREES FAHRENHEIT. DISCONTINUE PROCESSING LARGE AMOUNTS OF CHICKEN AT ONCE. LEAVE CHICKEN IN COOLER WHILE PROCESSING SMALL AMOUNTS. MOVE CHICKEN QUICKLY IN AND OUT OF COOLER. CHICKEN MUST BE MAINTAINED AT 41 DEGREES OR BELOW.
Location: Kitchen
Equipment: Prep table
- 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: MOUSE DROPPINGS FOUND UNDER SHELVES IN DRY STORAGE ROOM. CLEAN AND SANITIZE AREAS AFFECTED. CONTACT PEST CONTROL SERVICES AND AGGRESSIVELY TREAT FACILITY UNTIL NO EVIDENCE OF ISSUE.
Location: Dry storage
- 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: EMPLOYEE PROCESSING CHICKEN WALKED AWAY FROM TASK AND WENT TO ANOTHER TASK WITHOUT WASHING HANDS. HANDS MUST BE WASHED WHEN THEY BECOME CONTAMINATED, ESPECIALLY WHEN HANDLING RAW POULTRY.
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: DISCONTINUE USING LARGE BLACK TRASH BAGS FOR STORING FOOD ITEMS. USE FOOD GRADE PLASTIC BAGS, RIGID PLASTIC CONTAINERS WITH LIDS, OR METAL CONTAINERS WITH LIDS.
Location: Kitchen
Equipment: Prep table
- 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: DATE MARK POTENTIALLY HAZARDOUS FOOD ITEMS. DISCARD WITHIN 7 DAYS. UNWHOLESOME FOOD FOUND IN WALK-IN COOLER WITH NO DATE MARK.
Location: Walk-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: EMPLOYEE WIPING SOILED PREP TABLE WITH WET CLOTH, NO SOAP OR SANITIZER. SOILED SURFACES MUST BE CLEANED WITH SOAP AND WATER, RINSED WITH CLEAR WATER AND THEN SANITIZED.
Location: Kitchen
Equipment: Prep table
- Laundering frequency (corrected)
Inadaquate laundering frequency.
Correction: Launder at appropriate intervals and when contaminated.
Comments: EMPLOYEE APRON HEAVILY SOILED. LAUNDER APRONS WHEN THEY BECOME SOILED. PROVIDE SUFFICIENT AMOUNT OF APRONS FOR USE.
- 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: WALLS AND FLOOR SOILED IN KITCHEN. CLEAN, SANITIZE AND MAINTAIN.
Location: Kitchen
- Wood (corrected)
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: 1. DISCONTINUE USING WOOD CUTTING BOARDS FOR FOOD PREPERATION. DISCARD WOOD BOARDS AND REPLACE WITH FOOD GRADE PLASTIC CUTTING BOARDS. 2. REMOVE WOOD PALLETS FROM WALK-IN COOLER.
Location: Kitchen
Equipment: Prep table
- Wood (corrected)
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: 1. DISCONTINUE USING WOOD CUTTING BOARDS FOR FOOD PREPERATION. DISCARD WOOD BOARDS AND REPLACE WITH FOOD GRADE PLASTIC CUTTING BOARDS. 2. REMOVE WOOD PALLETS FROM WALK-IN COOLER.
Location: Back room
Equipment: Walk in cooler
- Distressed storage (corrected)
Improper segregation of distressed items.
Correction: Separate distressed items from (1) food; (2) equipment; (3) utensils; (4) linens; and (5) single-service and single-use articles.
Comments: GUACAMOLE BROWN IN COLOR AT COLD-TOP COOLER. DISCARD AND REPLACE WITH FRESH FOOD ITEM.
Location: Kitchen
Equipment: Cold top
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN AND SANITIZE INTERIOR AND EXTERIORS OF COOLERS. 2. CLEAN AND SANITIZE WALK-IN COOLER FLOOR.
Location: Kitchen
|
09/06/2013 | 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: RAW CHICKEN BEING PROCESSED IN BULK AT PREP TABLE. LARGE QUANTITY OF CHICKEN TESTING AT 54 DEGREES FAHRENHEIT. DISCONTINUE PROCESSING LARGE AMOUNTS OF CHICKEN AT ONCE. LEAVE CHICKEN IN COOLER WHILE PROCESSING SMALL AMOUNTS. MOVE CHICKEN QUICKLY IN AND OUT OF COOLER. CHICKEN MUST BE MAINTAINED AT 41 DEGREES OR BELOW.
Location: Kitchen
Equipment: Prep table
- 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: MOUSE DROPPINGS FOUND UNDER SHELVES IN DRY STORAGE ROOM. CLEAN AND SANITIZE AREAS AFFECTED. CONTACT PEST CONTROL SERVICES AND AGGRESSIVELY TREAT FACILITY UNTIL NO EVIDENCE OF ISSUE.
Location: Dry storage
- No hand washing (when)
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: EMPLOYEE PROCESSING CHICKEN WALKED AWAY FROM TASK AND WENT TO ANOTHER TASK WITHOUT WASHING HANDS. HANDS MUST BE WASHED WHEN THEY BECOME CONTAMINATED, ESPECIALLY WHEN HANDLING RAW POULTRY.
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: DISCONTINUE USING LARGE BLACK TRASH BAGS FOR STORING FOOD ITEMS. USE FOOD GRADE PLASTIC BAGS, RIGID PLASTIC CONTAINERS WITH LIDS, OR METAL CONTAINERS WITH LIDS.
Location: Kitchen
Equipment: Prep table
- 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: DATE MARK POTENTIALLY HAZARDOUS FOOD ITEMS. DISCARD WITHIN 7 DAYS. UNWHOLESOME FOOD FOUND IN WALK-IN COOLER WITH NO DATE MARK.
Location: Walk-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: EMPLOYEE WIPING SOILED PREP TABLE WITH WET CLOTH, NO SOAP OR SANITIZER. SOILED SURFACES MUST BE CLEANED WITH SOAP AND WATER, RINSED WITH CLEAR WATER AND THEN SANITIZED.
Location: Kitchen
Equipment: Prep table
- Laundering frequency (corrected)
Inadaquate laundering frequency.
Correction: Launder at appropriate intervals and when contaminated.
Comments: EMPLOYEE APRON HEAVILY SOILED. LAUNDER APRONS WHEN THEY BECOME SOILED. PROVIDE SUFFICIENT AMOUNT OF APRONS FOR USE.
- 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: WALLS AND FLOOR SOILED IN KITCHEN. CLEAN, SANITIZE AND MAINTAIN.
Location: Kitchen
- Wood (corrected)
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: 1. DISCONTINUE USING WOOD CUTTING BOARDS FOR FOOD PREPERATION. DISCARD WOOD BOARDS AND REPLACE WITH FOOD GRADE PLASTIC CUTTING BOARDS. 2. REMOVE WOOD PALLETS FROM WALK-IN COOLER.
Location: Kitchen
Equipment: Prep table
- Wood
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: 1. DISCONTINUE USING WOOD CUTTING BOARDS FOR FOOD PREPERATION. DISCARD WOOD BOARDS AND REPLACE WITH FOOD GRADE PLASTIC CUTTING BOARDS. 2. REMOVE WOOD PALLETS FROM WALK-IN COOLER.
Location: Back room
Equipment: Walk in cooler
- Distressed storage (corrected)
Improper segregation of distressed items.
Correction: Separate distressed items from (1) food; (2) equipment; (3) utensils; (4) linens; and (5) single-service and single-use articles.
Comments: GUACAMOLE BROWN IN COLOR AT COLD-TOP COOLER. DISCARD AND REPLACE WITH FRESH FOOD ITEM.
Location: Kitchen
Equipment: Cold top
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN AND SANITIZE INTERIOR AND EXTERIORS OF COOLERS. 2. CLEAN AND SANITIZE WALK-IN COOLER FLOOR.
Location: Kitchen
|
08/30/2013 | 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: RAW CHICKEN BEING PROCESSED IN BULK AT PREP TABLE. LARGE QUANTITY OF CHICKEN TESTING AT 54 DEGREES FAHRENHEIT. DISCONTINUE PROCESSING LARGE AMOUNTS OF CHICKEN AT ONCE. LEAVE CHICKEN IN COOLER WHILE PROCESSING SMALL AMOUNTS. MOVE CHICKEN QUICKLY IN AND OUT OF COOLER. CHICKEN MUST BE MAINTAINED AT 41 DEGREES OR BELOW.
Location: Kitchen
Equipment: Prep table
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: MOUSE DROPPINGS FOUND UNDER SHELVES IN DRY STORAGE ROOM. CLEAN AND SANITIZE AREAS AFFECTED. CONTACT PEST CONTROL SERVICES AND AGGRESSIVELY TREAT FACILITY UNTIL NO EVIDENCE OF ISSUE.
Location: Dry storage
- No hand washing (when)
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: EMPLOYEE PROCESSING CHICKEN WALKED AWAY FROM TASK AND WENT TO ANOTHER TASK WITHOUT WASHING HANDS. HANDS MUST BE WASHED WHEN THEY BECOME CONTAMINATED, ESPECIALLY WHEN HANDLING RAW POULTRY.
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: DISCONTINUE USING LARGE BLACK TRASH BAGS FOR STORING FOOD ITEMS. USE FOOD GRADE PLASTIC BAGS, RIGID PLASTIC CONTAINERS WITH LIDS, OR METAL CONTAINERS WITH LIDS.
Location: Kitchen
Equipment: Prep table
- 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: DATE MARK POTENTIALLY HAZARDOUS FOOD ITEMS. DISCARD WITHIN 7 DAYS. UNWHOLESOME FOOD FOUND IN WALK-IN COOLER WITH NO DATE MARK.
Location: Walk-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: EMPLOYEE WIPING SOILED PREP TABLE WITH WET CLOTH, NO SOAP OR SANITIZER. SOILED SURFACES MUST BE CLEANED WITH SOAP AND WATER, RINSED WITH CLEAR WATER AND THEN SANITIZED.
Location: Kitchen
Equipment: Prep table
- Laundering frequency
Inadaquate laundering frequency.
Correction: Launder at appropriate intervals and when contaminated.
Comments: EMPLOYEE APRON HEAVILY SOILED. LAUNDER APRONS WHEN THEY BECOME SOILED. PROVIDE SUFFICIENT AMOUNT OF APRONS FOR USE.
- 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: WALLS AND FLOOR SOILED IN KITCHEN. CLEAN, SANITIZE AND MAINTAIN.
Location: Kitchen
- Wood
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: 1. DISCONTINUE USING WOOD CUTTING BOARDS FOR FOOD PREPERATION. DISCARD WOOD BOARDS AND REPLACE WITH FOOD GRADE PLASTIC CUTTING BOARDS. 2. REMOVE WOOD PALLETS FROM WALK-IN COOLER.
Location: Kitchen
Equipment: Prep table
- Distressed storage
Improper segregation of distressed items.
Correction: Separate distressed items from (1) food; (2) equipment; (3) utensils; (4) linens; and (5) single-service and single-use articles.
Comments: GUACAMOLE BROWN IN COLOR AT COLD-TOP COOLER. DISCARD AND REPLACE WITH FRESH FOOD ITEM.
Location: Kitchen
Equipment: Cold top
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN AND SANITIZE INTERIOR AND EXTERIORS OF COOLERS. 2. CLEAN AND SANITIZE WALK-IN COOLER FLOOR.
Location: Kitchen
|
08/22/2013 | Routine |
| No violation noted during this evaluation. | 06/07/2013 | Non-Illness Complaint |
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: BOTTLE OF BLEACH SITTING ON DRAIN BOARD HOLDING SANITIZED DISHES. MOVE BLEACH TO CHEMICAL STORAGE OR PLACE UNDER 3-BAY ON FLOOR.
Location: Three bay area
- 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 HANDLING FOOD TOPPINGS (CILANTRO, LETTUCE, TOMATO, ONION) WITH BARE HANDS. FOOD DISCARDED. GLOVES MUST BE WORN OR UTENSILS USED WHEN HANDLING READY-TO-EAT FOOD ITEMS.
- 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: EMPLOYEES SOILED HANDS WERE WIPED ON HIS APRON. HE RETURNING TO FOOD HANDLING WITHOUT WASHING HIS HANDS. HANDS MUST BE WASHED WHEN CONTAMINATED.
- 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: NO IN-PLACE SANITIZER BEING USED WHILE SETTING UP AND PREPARING KITCHEN FOR THE DAY. SET-UP SANITIZER SOLUTION AND MAINTAIN BETWEEN 50-100 PPM. WIPE SURFACES BEFORE BEGINNING WORK.
Location: Kitchen
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: NO HAIR RESTRAINTS BEING WORN IN KITCHEN.
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: FINISH WALLS AND DOOR FRAMES IN KITCHEN SO THEY ARE SMOOTH AND EASILY CLEANABLE.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR OR REPLACE BROKEN HANDLE ON 2-DOOR REACH-IN COOLER BY PREP TABLE.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FLOOR IS WALK-IN COOLER IS HEAVILY SOILED. CLEAN WITH SOAP AND WATER, SANITIZE WITH SANITIZER SOLUTION (BLEACH) AND MAINTAIN. MOVE DUNAGE RACKS AND SHELVING AND CLEAN/SANITIZE UNDERNEATH.
Location: Walk-in cooler
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE PAPER TOWELS AT KITCHEN HAND SINK.
Location: Kitchen
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05/01/2013 | Recheck |
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: BOTTLE OF BLEACH SITTING ON DRAIN BOARD HOLDING SANITIZED DISHES. MOVE BLEACH TO CHEMICAL STORAGE OR PLACE UNDER 3-BAY ON FLOOR.
Location: Three bay area
- 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: EMPLOYEE HANDLING FOOD TOPPINGS (CILANTRO, LETTUCE, TOMATO, ONION) WITH BARE HANDS. FOOD DISCARDED. GLOVES MUST BE WORN OR UTENSILS USED WHEN HANDLING READY-TO-EAT FOOD ITEMS.
- No hand washing (when)
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: EMPLOYEES SOILED HANDS WERE WIPED ON HIS APRON. HE RETURNING TO FOOD HANDLING WITHOUT WASHING HIS HANDS. HANDS MUST BE WASHED WHEN CONTAMINATED.
- 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: NO IN-PLACE SANITIZER BEING USED WHILE SETTING UP AND PREPARING KITCHEN FOR THE DAY. SET-UP SANITIZER SOLUTION AND MAINTAIN BETWEEN 50-100 PPM. WIPE SURFACES BEFORE BEGINNING WORK.
Location: Kitchen
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: NO HAIR RESTRAINTS BEING WORN IN KITCHEN.
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: FINISH WALLS AND DOOR FRAMES IN KITCHEN SO THEY ARE SMOOTH AND EASILY CLEANABLE.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR OR REPLACE BROKEN HANDLE ON 2-DOOR REACH-IN COOLER BY PREP TABLE.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FLOOR IS WALK-IN COOLER IS HEAVILY SOILED. CLEAN WITH SOAP AND WATER, SANITIZE WITH SANITIZER SOLUTION (BLEACH) AND MAINTAIN. MOVE DUNAGE RACKS AND SHELVING AND CLEAN/SANITIZE UNDERNEATH.
Location: Walk-in cooler
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE PAPER TOWELS AT KITCHEN HAND SINK.
Location: Kitchen
|
04/22/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. SOUR CREAM AND GUACAMOLE TESTING AT 45-46 DEGREES FAHRENHEIT, TOO HIGH. DISCARD. ADJUST COOLER TO MAINTAIN FOOD TEMPERATURE OF 41 DEGREES FAHRENHEIT ON COLD-TOP COOLER. 2. RAW CHICKEN BEING PROCESSED IS TESTING AT 48 DEGREES FAHRENHEIT, TOO HIGH. DISCARD. PROCESS SMALL AMOUNTS OF FOOD QUICKLY TO KEEP AT/UNDER 41 DEGREES FAHRENHEIT.
Location: Kitchen
Equipment: Cold top
- 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 AND USED AS DUMP SINK. USE HAND SINK FOR HAND WASHING ONLY.
Location: Kitchen
Equipment: Hand sink
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: INSTALL LIGHTING IN BACK ROOM BY WALK-IN COOLER.
Location: Back room
- Wiping cloths / clean (corrected)
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Comments: DRY SOILED TOWELS LAYING ON CUTTING BOARD OF COLD-TOP COOLER. PLACE TOWELS IN SOILED LINEN STORAGE WHEN THEY BECOME SOILED.
Location: Kitchen
- Nonfood contact surface design
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: REPLACE WOOD PALLETS IN WALK-IN COOLER WITH RIGID METAL OR PLASTIC DUNAGE RACKS AND SHELVES.
Location: Walk-in cooler
Equipment: Dunage racks
- 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
|
02/06/2013 | 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. SOUR CREAM AND GUACAMOLE TESTING AT 45-46 DEGREES FAHRENHEIT, TOO HIGH. DISCARD. ADJUST COOLER TO MAINTAIN FOOD TEMPERATURE OF 41 DEGREES FAHRENHEIT ON COLD-TOP COOLER. 2. RAW CHICKEN BEING PROCESSED IS TESTING AT 48 DEGREES FAHRENHEIT, TOO HIGH. DISCARD. PROCESS SMALL AMOUNTS OF FOOD QUICKLY TO KEEP AT/UNDER 41 DEGREES FAHRENHEIT.
Location: Kitchen
Equipment: Cold top
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK SOILED AND USED AS DUMP SINK. USE HAND SINK FOR HAND WASHING ONLY.
Location: Kitchen
Equipment: Hand sink
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: INSTALL LIGHTING IN BACK ROOM BY WALK-IN COOLER.
Location: Back room
- Wiping cloths / clean
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Comments: DRY SOILED TOWELS LAYING ON CUTTING BOARD OF COLD-TOP COOLER. PLACE TOWELS IN SOILED LINEN STORAGE WHEN THEY BECOME SOILED.
Location: Kitchen
- Nonfood contact surface design
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: REPLACE WOOD PALLETS IN WALK-IN COOLER WITH RIGID METAL OR PLASTIC DUNAGE RACKS AND SHELVES.
Location: Walk-in cooler
Equipment: Dunage racks
- 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
|
01/30/2013 | Routine |
- 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: Ensure all prepared foods are datemarked with discard date
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Dunnage racks in walk in cooler are soiledclean prior to food storageDunnage racks have no legs and are stored directly on floorallowing no clearance for cleaninguse no more of these begin replacing with racks with legs
Location: Walk-in cooler
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Grease trap is too small approx 25 poundsprovide a minimum of 40 pound capacity
Location: Three bay area
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Replace plastic hand sink with stainless steel
Location: Kitchen
Equipment: Hand sink
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Ensure you seal hand sink in kitchen once installed2. Seal employee restroom hand sink3. Seal mop sink
Location: Restroom
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Ensure you seal hand sink in kitchen once installed2. Seal employee restroom hand sink3. Seal mop sink
Location: Kitchen
- 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: Provide wheels or a 6 inch clearance for convection oven on cook line
Location: Cook line
Equipment: ----- Cooking Equip/Holding -----
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: Provide new ph test strips for chlorine as the ones in store are without protection and old
Location: Three bay area
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: All mop heads stored head downInvert or hand to dry only
Location: Back room
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. Provide light under hood - one is out2. Side room does not have enough lighting / if equipment will be stored there
Location: Cook line
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. Provide light under hood - one is out2. Side room does not have enough lighting / if equipment will be stored there
Location: Back room
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: Provide stainless steel or FRP on walls where utensils and pots are stored
Location: Cook line
|
01/09/2013 | Pre-Licensing Recheck |
- 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: Ensure all prepared foods are datemarked with discard date
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Dunnage racks in walk in cooler are soiledclean prior to food storageDunnage racks have no legs and are stored directly on floorallowing no clearance for cleaninguse no more of these begin replacing with racks with legs
Location: Walk-in cooler
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Grease trap is too small approx 25 poundsprovide a minimum of 40 pound capacity
Location: Three bay area
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Replace plastic hand sink with stainless steel
Location: Kitchen
Equipment: Hand sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Ensure you seal hand sink in kitchen once installed2. Seal employee restroom hand sink3. Seal mop sink
Location: Restroom
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Ensure you seal hand sink in kitchen once installed2. Seal employee restroom hand sink3. Seal mop sink
Location: Kitchen
- 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: Provide wheels or a 6 inch clearance for convection oven on cook line
Location: Cook line
Equipment: ----- Cooking Equip/Holding -----
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: Provide new ph test strips for chlorine as the ones in store are without protection and old
Location: Three bay area
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: All mop heads stored head downInvert or hand to dry only
Location: Back room
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. Provide light under hood - one is out2. Side room does not have enough lighting / if equipment will be stored there
Location: Cook line
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. Provide light under hood - one is out2. Side room does not have enough lighting / if equipment will be stored there
Location: Back room
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: Provide stainless steel or FRP on walls where utensils and pots are stored
Location: Cook line
|
01/02/2013 | Pre-Licensing |
Restaurant representatives - add corrected or new information about POLLOS LOS REYES #2, 2861 MADISON AVE, Indianapolis, IN »