- Food contact surface cleanability (corrected on site)
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: CARDBOARD USED UNDER FOOD ON SHELF. CARDBOARD WAS IMMEDIATELY DISCARDED
Location: Kitchen
- 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: 1. SANITIZER IN 3-BAY READING AT 0. SANITIZER SHOULD BE BETWEEN 150- 400 PPM2. SANITIZER IN IN PLACE SANITIZER BUCKET READING AT 0. SANITIZER SHOULD BE BETWEEN 150- 400 PPM.
Location: Dish machine area
Equipment: 3-bay
- 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: 1. SANITIZER IN 3-BAY READING AT 0. SANITIZER SHOULD BE BETWEEN 150- 400 PPM2. SANITIZER IN IN PLACE SANITIZER BUCKET READING AT 0. SANITIZER SHOULD BE BETWEEN 150- 400 PPM.
Location: Service counter
Equipment: -
|
06/12/2014 | Routine |
- 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 new sweep to back doorensure no light shines through for pest entry
Location: Back room
|
10/10/2013 | Routine |
| No violation noted during this evaluation. | 04/25/2013 | 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: 1st cooler at 55 degreesrepair or adjust to 41 or belowconsider using ice to cool until repaired
Location: Service counter
Equipment: Cold top
- 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 applied gloves without washing handshands must be washed with each glove change
|
10/11/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1st cooler at 55 degreesrepair or adjust to 41 or belowconsider using ice to cool until repaired
Location: Service counter
Equipment: Cold top
- 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 applied gloves without washing handshands must be washed with each glove change
|
10/05/2012 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Ensure water level in steam table to keep beef hothold at 135 or hotter
Location: Cook line
- 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: Ensure all chemical bottles are labeked with toxin name
Location: Service counter
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Clean soda nozzles at soda machine more regularly
Location: Dining room
Equipment: Soda machine
|
02/29/2012 | 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: Ensure water level in steam table to keep beef hothold at 135 or hotter
Location: Cook line
- 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: Ensure all chemical bottles are labeked with toxin name
Location: Service counter
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Clean soda nozzles at soda machine more regularly
Location: Dining room
Equipment: Soda machine
|
02/22/2012 | Routine |
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