- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 4/4/2014: REMOVE ALL ITEMS FROM HAND SINK. DO NOT USE HAND SINK FOR ANY OTHER PURPOSE THEN HAND WASHING. HAND SINK MUST REMAIN FREE AND CLEAR FOR IMMEDIATE ACCESS TO WASH HANDS.
Location: Three bay area
Equipment: Hand sink
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 4/4/2014: REMOVE SANITIZED EQUIPMENT FROM HAND SINK. HAND SINK IS TO BE USED FOR HAND WASHING ONLY AND NOT AS A DRYING AREA FOR SANITIZED EQUIPMENT.
Location: Three bay area
Equipment: Hand sink
- 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: 4/4/2014: REMOVE ALUMINUM FOIL AND CARDBOARD FROM SHELVES IN THE PREP AREA. SHELVING SHOULD BE CLEANED AS OFTEN AS NEEDED TO REMOVE DEBRIS AND BUILD-UP. COVERING EQUIPMENT WITH FOIL OR CARDBOARD IS NOT APPROVED AS A NON-ABSORBENT SMOOTH MATERIAL FOR EASY CLEANING.
Location: Prep area
Equipment: Wire shelving
- 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: 4/4/2014: ELEVATE ALL FOOD ITEMS ON FLOOR OF WALK-IN COOLER AT LEAST 6 INCHES. DO NOT USE COOLER FLOOR AS A STORAGE AREA. FOOD CONTAINERS STORED ON THE FLOOR ARE SUBJECT TO CONTAMINATION. EXTERIORS OF CONTAINERS ARE ASSUMED TO BE SOILED AND SHOULD NOT BE PLACED IN ANY FOOD HANDLING OR PREPERATION AREAS IF STORED ON THE FLOOR.
Location: Walk-in cooler
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 4/4/2014: CLEAN AND SANITIZE CHAR-GRILL AND STOVE TOP BURNERS. EQUIPMENT IS HEAVILY SOILED WITH DEBRIS BUILD-UP. BUILD-UP ON FOOD CONTACT SURFACES CAN LEAD TO CONTAMINATION OF FOOD ITEMS BEING COOKED. BUIL-UP MAY ALSO RESULT IN A FIRE.
Location: Cook line
Equipment: Char-grill
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 4/4/2014: CLEAN AND SANITIZE CHAR-GRILL AND STOVE TOP BURNERS. EQUIPMENT IS HEAVILY SOILED WITH DEBRIS BUILD-UP. BUILD-UP ON FOOD CONTACT SURFACES CAN LEAD TO CONTAMINATION OF FOOD ITEMS BEING COOKED. BUIL-UP MAY ALSO RESULT IN A FIRE.
Location: Cook line
Equipment: Stove
|
04/25/2014 | Recheck |
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 4/4/2014: REMOVE ALL ITEMS FROM HAND SINK. DO NOT USE HAND SINK FOR ANY OTHER PURPOSE THEN HAND WASHING. HAND SINK MUST REMAIN FREE AND CLEAR FOR IMMEDIATE ACCESS TO WASH HANDS.
Location: Three bay area
Equipment: Hand sink
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 4/4/2014: REMOVE SANITIZED EQUIPMENT FROM HAND SINK. HAND SINK IS TO BE USED FOR HAND WASHING ONLY AND NOT AS A DRYING AREA FOR SANITIZED EQUIPMENT.
Location: Three bay area
Equipment: Hand sink
- 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: 4/4/2014: REMOVE ALUMINUM FOIL AND CARDBOARD FROM SHELVES IN THE PREP AREA. SHELVING SHOULD BE CLEANED AS OFTEN AS NEEDED TO REMOVE DEBRIS AND BUILD-UP. COVERING EQUIPMENT WITH FOIL OR CARDBOARD IS NOT APPROVED AS A NON-ABSORBENT SMOOTH MATERIAL FOR EASY CLEANING.
Location: Prep area
Equipment: Wire shelving
- 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: 4/4/2014: ELEVATE ALL FOOD ITEMS ON FLOOR OF WALK-IN COOLER AT LEAST 6 INCHES. DO NOT USE COOLER FLOOR AS A STORAGE AREA. FOOD CONTAINERS STORED ON THE FLOOR ARE SUBJECT TO CONTAMINATION. EXTERIORS OF CONTAINERS ARE ASSUMED TO BE SOILED AND SHOULD NOT BE PLACED IN ANY FOOD HANDLING OR PREPERATION AREAS IF STORED ON THE FLOOR.
Location: Walk-in cooler
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 4/4/2014: CLEAN AND SANITIZE CHAR-GRILL AND STOVE TOP BURNERS. EQUIPMENT IS HEAVILY SOILED WITH DEBRIS BUILD-UP. BUILD-UP ON FOOD CONTACT SURFACES CAN LEAD TO CONTAMINATION OF FOOD ITEMS BEING COOKED. BUIL-UP MAY ALSO RESULT IN A FIRE.
Location: Cook line
Equipment: Char-grill
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 4/4/2014: CLEAN AND SANITIZE CHAR-GRILL AND STOVE TOP BURNERS. EQUIPMENT IS HEAVILY SOILED WITH DEBRIS BUILD-UP. BUILD-UP ON FOOD CONTACT SURFACES CAN LEAD TO CONTAMINATION OF FOOD ITEMS BEING COOKED. BUIL-UP MAY ALSO RESULT IN A FIRE.
Location: Cook line
Equipment: Stove
|
04/04/2014 | Routine |
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: EMPLOYEE HANDLING RAW CHICKEN WENT INTO WALK-IN COOLER AND BROUGHT BACK A CONTAINER OF FOOD WITH THE SAME PAIR OF GLOVES ON. GLOVES SHOULD HAVE BEEN DISCARDED WHEN LEAVING THE RAW CHICKEN. DISCUSS PROPER GLOVE PROCEDURES WITH ALL EMPLOYEES.
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER AT 200+ PPM, TOO STRONG. DISCARD AND MIX SOLUTION TO EQUAL 50-100 PPM.
Location: Wait staff area
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: CELL PHONES AND KEYS LAYING ON PREP TABLE WHILE FOOD BEING PREPPED. STORE IN DESIGNATED AREA AWAY FROM FOOD AND FOOD RELATED ITEMS.
Location: Prep area
- 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: GROUND BEEF THAWING IN STAGNANT WATER AT 3-BAY SINK. FOLLOW PROPER PROCEDURE FOR THAWING.
Location: Kitchen
Equipment: 3-bay
- Wood (corrected on site)
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: DISCARD WOODEN SPOONS USED FOR SOUR CREAM AND SALSA AT COLD-TOP COOLER. USE RIGID PLASTIC OR METAL UTENSILS ABLE TO WITHSTAND MULTIPLE WASHINGS.
Location: Cook line
Equipment: Cold top
- 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: FOOD CONTAINERS STORED ON FLOOR OF WALK-IN COOLER. ELEVATE AT LEAST 6 INCHES.
Location: Walk-in cooler
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: PROVIDE COVER FOR TRASH CAN IN WOMEN'S RESTROOM ON WEST SIDE OF THE BUILDING.
Location: Womens restroom
|
10/30/2013 | Recheck |
- Glove Use (Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: EMPLOYEE HANDLING RAW CHICKEN WENT INTO WALK-IN COOLER AND BROUGHT BACK A CONTAINER OF FOOD WITH THE SAME PAIR OF GLOVES ON. GLOVES SHOULD HAVE BEEN DISCARDED WHEN LEAVING THE RAW CHICKEN. DISCUSS PROPER GLOVE PROCEDURES WITH ALL EMPLOYEES.
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER AT 200+ PPM, TOO STRONG. DISCARD AND MIX SOLUTION TO EQUAL 50-100 PPM.
Location: Wait staff area
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: CELL PHONES AND KEYS LAYING ON PREP TABLE WHILE FOOD BEING PREPPED. STORE IN DESIGNATED AREA AWAY FROM FOOD AND FOOD RELATED ITEMS.
Location: Prep area
- 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: GROUND BEEF THAWING IN STAGNANT WATER AT 3-BAY SINK. FOLLOW PROPER PROCEDURE FOR THAWING.
Location: Kitchen
Equipment: 3-bay
- Wood (corrected on site)
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: DISCARD WOODEN SPOONS USED FOR SOUR CREAM AND SALSA AT COLD-TOP COOLER. USE RIGID PLASTIC OR METAL UTENSILS ABLE TO WITHSTAND MULTIPLE WASHINGS.
Location: Cook line
Equipment: Cold top
- 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: FOOD CONTAINERS STORED ON FLOOR OF WALK-IN COOLER. ELEVATE AT LEAST 6 INCHES.
Location: Walk-in cooler
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: PROVIDE COVER FOR TRASH CAN IN WOMEN'S RESTROOM ON WEST SIDE OF THE BUILDING.
Location: Womens restroom
|
10/17/2013 | 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: SOUR CREAM, GUACAMOLE AND CHEESE TESTING AT 48 DEGREES FAHRENHEIT AND ABOVE. LOWER COOLER OPERATING AT 40 DEGREES FAHRENEHEIT. KEEP COOLER LID CLOSED WHEN NOT IN USE. USE METAL CONTAINERS TO HOLD FOOD ITEMS. FILL CONTAINERS HALF FULL, DO NOT OVERFILL. DISCARD FOOD ITEMS AND REPLACE WITH FRESH FOOD.
Location: Cook line
Equipment: Cold top
- 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: CHEMICAL BOTTLES SITTING ON WIRE SHELVES ABOVE PREP TABLE IN PREP ROOM. MOVE BOTTLES TO PROPER CHEMICAL STORAGE.
Location: Prep area
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HOT WATER NOT BEING SUPPLIED TO HAND SINK NEXT TO 3-BAY. REPAIR PLUMBING AND MAINTAIN.
Location: Kitchen
Equipment: Hand sink
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: DO NOT STORE FOOD ITEMS UNDERNEATH FAN UNIT IN WALK-IN COOLER DUE TO CONDENSATION FROM FAN UNIT.
Location: Kitchen
Equipment: Walk in cooler
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Restroom
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Cook line
Equipment: Hand sink
|
06/25/2013 | 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: SOUR CREAM, GUACAMOLE AND CHEESE TESTING AT 48 DEGREES FAHRENHEIT AND ABOVE. LOWER COOLER OPERATING AT 40 DEGREES FAHRENEHEIT. KEEP COOLER LID CLOSED WHEN NOT IN USE. USE METAL CONTAINERS TO HOLD FOOD ITEMS. FILL CONTAINERS HALF FULL, DO NOT OVERFILL. DISCARD FOOD ITEMS AND REPLACE WITH FRESH FOOD.
Location: Cook line
Equipment: Cold top
- 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: CHEMICAL BOTTLES SITTING ON WIRE SHELVES ABOVE PREP TABLE IN PREP ROOM. MOVE BOTTLES TO PROPER CHEMICAL STORAGE.
Location: Prep area
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HOT WATER NOT BEING SUPPLIED TO HAND SINK NEXT TO 3-BAY. REPAIR PLUMBING AND MAINTAIN.
Location: Kitchen
Equipment: Hand sink
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: DO NOT STORE FOOD ITEMS UNDERNEATH FAN UNIT IN WALK-IN COOLER DUE TO CONDENSATION FROM FAN UNIT.
Location: Kitchen
Equipment: Walk in cooler
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Restroom
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Cook line
Equipment: Hand sink
|
06/18/2013 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: MEAT, BEANS AND RICE TESTING AT 125 DEGREES OR BELOW. MUST BE MAINTAINED AT 140 DEGREES FAHRENHET. DISCARD. REPLACE WITH FRESH FOOD. REHEAT FOOD TO 165 FOR 15 SECONDS BEFORE PLACING IN HOT HOLDING.
Location: Cook line
Equipment: Steam table
- 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: SOUR CREAM TESTING AT 51 DEGREES FAHRENHEIT. DISCARD. REPLACE WITH FRESH SOUR CREAM FROM COOLER. MAINTAIN AT 41 DEGREES OR BELOW. COOLER MAY NEED SERVICED.
Location: Cook line
Equipment: Cold top
- 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 BOTTLE OF DEGREASER HANGING FROM GRILL. MOVE BOTTLE TO CHEMICAL STORAGE AWAY FROM FOOD.
Location: Cook line
- 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: FOOD STORED ON FLOOR OF WALK-IN COOLER. ELEVATE AT LEAST 6 INCHES.
Location: Walk-in cooler
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: SOAP NEEDED IN EMPLOYEE RESTROOM.
Location: Emp restroom
|
04/03/2013 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: MEAT, BEANS AND RICE TESTING AT 125 DEGREES OR BELOW. MUST BE MAINTAINED AT 140 DEGREES FAHRENHET. DISCARD. REPLACE WITH FRESH FOOD. REHEAT FOOD TO 165 FOR 15 SECONDS BEFORE PLACING IN HOT HOLDING.
Location: Cook line
Equipment: Steam table
- 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: SOUR CREAM TESTING AT 51 DEGREES FAHRENHEIT. DISCARD. REPLACE WITH FRESH SOUR CREAM FROM COOLER. MAINTAIN AT 41 DEGREES OR BELOW. COOLER MAY NEED SERVICED.
Location: Cook line
Equipment: Cold top
- 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 BOTTLE OF DEGREASER HANGING FROM GRILL. MOVE BOTTLE TO CHEMICAL STORAGE AWAY FROM FOOD.
Location: Cook line
- 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: FOOD STORED ON FLOOR OF WALK-IN COOLER. ELEVATE AT LEAST 6 INCHES.
Location: Walk-in cooler
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: SOAP NEEDED IN EMPLOYEE RESTROOM.
Location: Emp restroom
|
03/26/2013 | Routine |
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE DRINK SITTING ON LOWER SHELF OF PREP TABLE WITHOUT A LID AND STRAW. DISCARDED. DRINKS MUST HAVE LIDS AND STRAWS AND PLACED AWAY FROM FOOD STORAGE AND PREPERATION AREAS.
Location: Prep area
Equipment: Prep table
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: PROVIDE A PROBE THERMOMETER FOR TAKING FOOD TEMPERATURES.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE LIGHT BULBS WHERE NEEDED.
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: LIDS OPEN ON DUMPSTER. KEEP LIDS CLOSED WHEN NOT IN USE.
Location: Dumpster area
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE HAND TOWELS AT HAND SINK NEXT TO 3-BAY AND IN CUSTOMER RESTROOM.
Location: Three bay area
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE HAND TOWELS AT HAND SINK NEXT TO 3-BAY AND IN CUSTOMER RESTROOM.
Location: Restroom
Equipment: Hand sink
- Toilet paper (corrected)
No toilet paper provided .
Correction: Provide toilet paper.
Comments: PROVIDE TOILET PAPER IN EMPLOYEE RESTROOM.
Location: Emp restroom
|
12/19/2012 | Recheck |
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE DRINK SITTING ON LOWER SHELF OF PREP TABLE WITHOUT A LID AND STRAW. DISCARDED. DRINKS MUST HAVE LIDS AND STRAWS AND PLACED AWAY FROM FOOD STORAGE AND PREPERATION AREAS.
Location: Prep area
Equipment: Prep table
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: PROVIDE A PROBE THERMOMETER FOR TAKING FOOD TEMPERATURES.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE LIGHT BULBS WHERE NEEDED.
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: LIDS OPEN ON DUMPSTER. KEEP LIDS CLOSED WHEN NOT IN USE.
Location: Dumpster area
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE HAND TOWELS AT HAND SINK NEXT TO 3-BAY AND IN CUSTOMER RESTROOM.
Location: Three bay area
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE HAND TOWELS AT HAND SINK NEXT TO 3-BAY AND IN CUSTOMER RESTROOM.
Location: Restroom
Equipment: Hand sink
- Toilet paper
No toilet paper provided .
Correction: Provide toilet paper.
Comments: PROVIDE TOILET PAPER IN EMPLOYEE RESTROOM.
Location: Emp restroom
|
12/10/2012 | 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: CHEESE AND SOUR CREAM TESTING AT 46-48 DEGREES FAHRENHEIT. DISCARD POTENTIALLY HAZARDOUS FOOD ITEMS. INTERIOR COOLER TEMPERATURE AT 40 DEGREES FAHRENHEIT. MAKE ADJUSTMENTS IN COOLER USE TO MAINTAIN POTENTIALLY HAZARDOUS FOOD ITEMS AT 41 DEGREES OR BELOW. KEEP LID SHUT WHEN NOT IN USE. FILL CONTAINERS HALF FULL.
Location: Cook line
Equipment: Cold top
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: HAND SINK USED TO RINSE UTENSILS. IMPROPER USAGE. USE ONLY FOR HAND WASHING.
Location: Three bay area
Equipment: Hand sink
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: FOOD ITEMS IN WALK-IN COOLER NOT DATEMARKED. DATEMARK ALL POTENTIALLY HAZARDOUS FOOD ITEMS HELD LONGER THAN 24 HOURS.
Location: Walk-in cooler
- 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: SANITIZER AT 3-BAY SINK IS TESTING AT 0 PPM. REMAKE SOLUTION TO 50-100 PPM.
Location: Three bay area
Equipment: 3-bay
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: UNCOVERED FOOD IN WALK-IN COOLER. PROVIDE LIDS OR WRAP FOR CONTAINERS.
Location: Walk-in cooler
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Three bay area
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Three bay area
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: SLIGHT LEAK IN PLUMBING UNDER 3-BAY SINK. REPAIR.
Location: Three bay area
|
09/04/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: CHEESE AND SOUR CREAM TESTING AT 46-48 DEGREES FAHRENHEIT. DISCARD POTENTIALLY HAZARDOUS FOOD ITEMS. INTERIOR COOLER TEMPERATURE AT 40 DEGREES FAHRENHEIT. MAKE ADJUSTMENTS IN COOLER USE TO MAINTAIN POTENTIALLY HAZARDOUS FOOD ITEMS AT 41 DEGREES OR BELOW. KEEP LID SHUT WHEN NOT IN USE. FILL CONTAINERS HALF FULL.
Location: Cook line
Equipment: Cold top
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: HAND SINK USED TO RINSE UTENSILS. IMPROPER USAGE. USE ONLY FOR HAND WASHING.
Location: Three bay area
Equipment: Hand sink
- Discarding datemarking
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: FOOD ITEMS IN WALK-IN COOLER NOT DATEMARKED. DATEMARK ALL POTENTIALLY HAZARDOUS FOOD ITEMS HELD LONGER THAN 24 HOURS.
Location: Walk-in cooler
- 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: SANITIZER AT 3-BAY SINK IS TESTING AT 0 PPM. REMAKE SOLUTION TO 50-100 PPM.
Location: Three bay area
Equipment: 3-bay
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: UNCOVERED FOOD IN WALK-IN COOLER. PROVIDE LIDS OR WRAP FOR CONTAINERS.
Location: Walk-in cooler
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Three bay area
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Three bay area
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: SLIGHT LEAK IN PLUMBING UNDER 3-BAY SINK. REPAIR.
Location: Three bay area
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08/28/2012 | Routine |
- 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: SANITIZER CONCENTRATION IN WAREWASHING SINK WAS TOO LOW
Location: Kitchen
Equipment: 3-bay
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: HOOD FILTERS SOILED. PLEASE 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: PLEASE CLEAN:1: WALL IN PREP ROOM BY SINK2: FLOOR BEHIND COOK LINE EQUIPMENT
Location: Prep area
- 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: PLEASE CLEAN:1: WALL IN PREP ROOM BY SINK2: FLOOR BEHIND COOK LINE EQUIPMENT
Location: Cook line
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- Cooling methods (corrected)
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 CHICKEN IN PREP ROOM COOLING AT ROOM TEMPERATURE.
Location: Prep area
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: PLEASE SEAL HANDSINK TO WALL (IN EMPLOYEE RESTROOM)
Location: Emp restroom
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN FAN GRATE IN TRUE COOLER
Location: Kitchen (front)
Equipment: True cooler
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Restroom
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PLEASE PROVIDE PAPER TOWELS IN EMPLOYEE RESTROOM
Location: Emp restroom
|
04/30/2012 | Recheck |
- 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: SANITIZER CONCENTRATION IN WAREWASHING SINK WAS TOO LOW
Location: Kitchen
Equipment: 3-bay
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: HOOD FILTERS SOILED. PLEASE 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: PLEASE CLEAN:1: WALL IN PREP ROOM BY SINK2: FLOOR BEHIND COOK LINE EQUIPMENT
Location: Prep area
- 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: PLEASE CLEAN:1: WALL IN PREP ROOM BY SINK2: FLOOR BEHIND COOK LINE EQUIPMENT
Location: Cook line
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- Cooling methods
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 CHICKEN IN PREP ROOM COOLING AT ROOM TEMPERATURE.
Location: Prep area
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: PLEASE SEAL HANDSINK TO WALL (IN EMPLOYEE RESTROOM)
Location: Emp restroom
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN FAN GRATE IN TRUE COOLER
Location: Kitchen (front)
Equipment: True cooler
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Restroom
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PLEASE PROVIDE PAPER TOWELS IN EMPLOYEE RESTROOM
Location: Emp restroom
|
04/23/2012 | Routine |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: UNLABELED SPRAY BOTTLES BY MOP SINK. PLEASE LABEL ALL CHEMICAL BOTTLES
- 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: COOKED RICE IN WALK-IN COOLER NOT DATEMARKED.
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 WAS WASHING DISHES IN 2-BAY SINK; NO SANITIZER WAS PRESENT
- Soiled outer clothing (corrected)
Employee wearing soiled outer clothing.
Correction: Food employees shall wear clean outer clothing.
Comments: EMPLOYEE TOOK OUT TRASH WHILE WEARING APRON.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE ITEMS (KEYS, PHONES) STORED ON WIRE SHELF ABOVE PREP TABLE WHERE FOOD WAS COOLING UNCOVERED. PLEASE KEEP EMPLOYEE ITEMS SEPARATE FROM FOOD AND FOOD PREP AREAS.
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: PLEASE INSTALL COVE MOLDING IN STORAGE ROOM (WHERE THE FREEZERS ARE)
- 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: FLOOR NEEDS TO BE CLEANED IN CORNER BY MAKE TABLE
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Restroom
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Restroom
- Unapproved use of two bay (corrected)
Unapproved use of 2 compartment sink for warewashing.
Correction: Use 2 bay sinks for approved uses only.
Comments: EMPLOYEE WASHING DISHES IN 2-BAY SINK. THE 2-BAY SHOULD BE USED FOR FOOD PREPARATION, NOT FOR WASHING DISHES. USE THE 3-BAY SINK FOR WAREWASHING
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: LEAK IN 3-BAY SINK FAUCET
Equipment: 3-bay
|
01/17/2012 | Recheck |
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: UNLABELED SPRAY BOTTLES BY MOP SINK. PLEASE LABEL ALL CHEMICAL BOTTLES
- 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: COOKED RICE IN WALK-IN COOLER NOT DATEMARKED.
Location: Walk-in cooler
- Improper sanitizing of utensil(s) and equipment (corrected on site)
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 WAS WASHING DISHES IN 2-BAY SINK; NO SANITIZER WAS PRESENT
- Soiled outer clothing
Employee wearing soiled outer clothing.
Correction: Food employees shall wear clean outer clothing.
Comments: EMPLOYEE TOOK OUT TRASH WHILE WEARING APRON.
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE ITEMS (KEYS, PHONES) STORED ON WIRE SHELF ABOVE PREP TABLE WHERE FOOD WAS COOLING UNCOVERED. PLEASE KEEP EMPLOYEE ITEMS SEPARATE FROM FOOD AND FOOD PREP AREAS.
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: PLEASE INSTALL COVE MOLDING IN STORAGE ROOM (WHERE THE FREEZERS ARE)
- 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: FLOOR NEEDS TO BE CLEANED IN CORNER BY MAKE TABLE
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Restroom
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Restroom
- Unapproved use of two bay (corrected on site)
Unapproved use of 2 compartment sink for warewashing.
Correction: Use 2 bay sinks for approved uses only.
Comments: EMPLOYEE WASHING DISHES IN 2-BAY SINK. THE 2-BAY SHOULD BE USED FOR FOOD PREPARATION, NOT FOR WASHING DISHES. USE THE 3-BAY SINK FOR WAREWASHING
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: LEAK IN 3-BAY SINK FAUCET
Equipment: 3-bay
|
01/09/2012 | Routine |
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