- 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: 0 READING OF SANITIZER IN BUCKET ON COUNTER OF 3 BAY.
Location: Kitchen
|
10/17/2014 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the fan guards in the True fridge #2.
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: Clean the top of the dishmachine.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Repair the leaking faucet at the three bay sink.
|
06/05/2014 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the fan guards in the True fridge #2.
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: Clean the top of the dishmachine.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Repair the leaking faucet at the three bay sink.
|
05/29/2014 | Routine |
- Toxic labeling (corrected on site)
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: Unlebeled chemical spray bottles present in the dishmachine area. Label all chemical spray bottles.
Location: Dish machine area
|
12/18/2013 | Routine |
- Toxic labeling (corrected on site)
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 bottle of chemical stored on the 3-bay sink in the dish area.
Location: Dish machine area
|
08/30/2013 | Routine |
- 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 OBSERVED PLACING SOILED DISHES IN RACK THEN PUTTING CLEAN GLASSWARE IN STORAGE WITHOUT FIRST WASHING HIS HANDS. FOOD EMPLOYEES MUST PROPERLY WASH THEIR HANDS WHEN THEY HAVE BECOME CONTAMINATED.
- 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: RAW SHELL EGGS OBSERVED STORED ABOVE COOKED FOODS AND VEGETABLES IN THE 2-DOOR UPRIGHT COOLER NEAR THE COOK LINE. STORE ALL RAW ANIMAL PRODUCTS BELOW COOKED AND READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Prep area
Equipment: Upright cooler
- Drying mop(s) (corrected)
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: WET MOP OBSERVED INSIDE THE MOP SINK. HANG WET MOPS TO DRIP DRY BETWEEN USES.
Location: Chemical room
- Dumpster drain plugs (corrected)
Drain plugs for waste handling units not in place.
Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
Comments: NO DRAIN PLUG OBSERVED FOR THE WASTE DUMPSTER. PROVIDE -- CONTACT DUMPSTER COMPANY AS NECESSARY.
Location: Dumpster area
- 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: EXCESSIVE TRASH AND DEBRIS OBSERVED IN THE DUMPSTER ENCLOSURE AREA. KEEP AREA CLEAN TO MINIMIZE PEST ATTRACTION.
Location: Dumpster area
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: BED MATTRESS OBSERVED IN THE DUMPSTER ENCLOSURE AREA. REMOVE MATTRESS FROM THE PREMISES. NOTE: MATTRESS WAS OBSERVED AT PREVIOUS INSPECTION.
Location: Dumpster area
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: OPENING OBSERVED IN THE WALL UNDER THE DISH SPRAY SINK. SEAL AREA TO PREVENT PEST HARBORAGE. INSTALL REMOVEABLE ACCESS PANEL AS NECESSARY.
Location: Dish machine 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: GREASE BUILD-UP OBSERVED ON THE FLOOR AND FLOOR DRAIN UNDER THE FRYER. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Cook line
|
04/08/2013 | Recheck |
- 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 OBSERVED PLACING SOILED DISHES IN RACK THEN PUTTING CLEAN GLASSWARE IN STORAGE WITHOUT FIRST WASHING HIS HANDS. FOOD EMPLOYEES MUST PROPERLY WASH THEIR HANDS WHEN THEY HAVE BECOME CONTAMINATED.
- 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 SHELL EGGS OBSERVED STORED ABOVE COOKED FOODS AND VEGETABLES IN THE 2-DOOR UPRIGHT COOLER NEAR THE COOK LINE. STORE ALL RAW ANIMAL PRODUCTS BELOW COOKED AND READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Prep area
Equipment: Upright cooler
- Drying mop(s) (corrected on site)
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: WET MOP OBSERVED INSIDE THE MOP SINK. HANG WET MOPS TO DRIP DRY BETWEEN USES.
Location: Chemical room
- Dumpster drain plugs
Drain plugs for waste handling units not in place.
Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
Comments: NO DRAIN PLUG OBSERVED FOR THE WASTE DUMPSTER. PROVIDE -- CONTACT DUMPSTER COMPANY AS NECESSARY.
Location: Dumpster area
- 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: EXCESSIVE TRASH AND DEBRIS OBSERVED IN THE DUMPSTER ENCLOSURE AREA. KEEP AREA CLEAN TO MINIMIZE PEST ATTRACTION.
Location: Dumpster area
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: BED MATTRESS OBSERVED IN THE DUMPSTER ENCLOSURE AREA. REMOVE MATTRESS FROM THE PREMISES. NOTE: MATTRESS WAS OBSERVED AT PREVIOUS INSPECTION.
Location: Dumpster area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: OPENING OBSERVED IN THE WALL UNDER THE DISH SPRAY SINK. SEAL AREA TO PREVENT PEST HARBORAGE. INSTALL REMOVEABLE ACCESS PANEL AS NECESSARY.
Location: Dish machine 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: GREASE BUILD-UP OBSERVED ON THE FLOOR AND FLOOR DRAIN UNDER THE FRYER. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Cook line
|
04/01/2013 | 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: MILK INSIDE COOLER #3 IN THE STEAM TABLE ROOM MEASURED 52 DEGREES F. AMBIENT AIR TEMPERATURE OF THE UNIT MEASURED 52 DEGREES F. MAINTAIN ALL COLD POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR BELOW -- PRODUCTS DISCARDED DURING INSPECTION.
Location: Wait staff area
Equipment: Cooler/freezer combo
- 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: SPRAY BOTTLE OF DEGREASER OBSERVED STORED ON THE BACK AREA PREP TABLE WITH PLASTIC FOOD WRAP AND FOOD ITEMS. STORE ALL CHEMICALS SEPARATE, BELOW, AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Prep area
- 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: CHLORINE SANITIZER AT THE DISH MACHINE MEASURED 10 PPM AFTER RUNNING SEVERAL CYCLES. MAINTAIN CHLORINE SANITIZER CONCENTRATION BETWEEN 50-100 PPM. SANITIZE ALL DISHWARE IN THE THREE-COMPARTMENT SINK UNTIL DISH MACHINE IS REPAIRED.
Location: Dish machine area
Equipment: Dishmachine
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: (1) BOTTLE OF LOTION OBSERVED STORED ON THE SHELF ABOVE THE BACK AREA PREP TABLE. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.(2) EMPLOYEE COAT AND PURSE OBSERVED STORED ON THE SHELVING WITH SINGLE-USE ITEMS IN THE DRY STORAGE ROOM. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Prep 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: (1) BOTTLE OF LOTION OBSERVED STORED ON THE SHELF ABOVE THE BACK AREA PREP TABLE. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.(2) EMPLOYEE COAT AND PURSE OBSERVED STORED ON THE SHELVING WITH SINGLE-USE ITEMS IN THE DRY STORAGE ROOM. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Dry storage
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: WASTE DUMPSTER LID OBSERVED OPEN WHILE NOT IN USE. KEEP LIDS CLOSED TO MINIMIZE PEST ATTRACTION.
Location: Dumpster area
- 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: EXCESSIVE DEBRIS AND LITTER OBSERVED IN THE DUMPSTER ENCLOSURE AREA. KEEP AREA CLEAN TO MINIMIZE PEST ATTRACTION.
Location: Dumpster 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: CONTINUE CLEANING PROGRESS OF THE GREASE BUILD-UP ON THE FLOOR AND FLOOR DRAIN UNDER THE FRYER ON THE COOK LINE.
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: CONTINUE CLEANING PROGRESS OF THE GREASE BUILD-UP ON THE FLOOR AND FLOOR DRAIN UNDER THE FRYER ON THE COOK LINE.
Location: Wait staff 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: CONTINUE CLEANING PROGRESS OF THE GREASE BUILD-UP ON THE FLOOR AND FLOOR DRAIN UNDER THE FRYER ON THE COOK LINE.
Location: Walk-in cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CONTINUE CLEANING PROGRESS OF THE GREASE BUILD-UP ON THE FLOOR AND FLOOR DRAIN UNDER THE FRYER ON THE COOK LINE.
Location: Dish machine area
- 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: MACARONI SALAD COOLING IN THE WALK-IN COOLER INSIDE A METAL FOOD CONTAINER COVERED WITH PLASTIC WRAP MEASURED 60 DEGREES F. KEEP COOLING FOODS UNCOVERED DURING THE COOLING PROCESS TO HELP FACILITATE HEAT TRANSFER.
Location: Walk-in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: GASKET ON THE WALK-IN COOLER DOOR OBSERVED SEVERELY TORN. THIS ITEM IS NO LONGER EASILY CLEANABLE AND NEEDS TO BE REPLACED -- ON ORDER PER INVOICE ON PREMISES.
Location: Wait staff area
Equipment: Cooler/freezer combo
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: GASKET ON THE WALK-IN COOLER DOOR OBSERVED SEVERELY TORN. THIS ITEM IS NO LONGER EASILY CLEANABLE AND NEEDS TO BE REPLACED -- ON ORDER PER INVOICE ON PREMISES.
Location: Prep area
Equipment: Walk in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MOLD OBSERVED ON THE WIRE SHELVING INSIDE THE WALK-IN COOLER. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH AND PRODUCT CONTAMINATION.
Location: Walk-in cooler
Equipment: Wire shelving
- 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: NO CHLORINE SANITIZER TEST KIT AVAILABE FOR THE DISH MACHINE. PROVIDE.
|
11/05/2012 | 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: MILK INSIDE COOLER #3 IN THE STEAM TABLE ROOM MEASURED 52 DEGREES F. AMBIENT AIR TEMPERATURE OF THE UNIT MEASURED 52 DEGREES F. MAINTAIN ALL COLD POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR BELOW -- PRODUCTS DISCARDED DURING INSPECTION.
Location: Wait staff area
Equipment: Cooler/freezer combo
- 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 OBSERVED STORED ON THE BACK AREA PREP TABLE WITH PLASTIC FOOD WRAP AND FOOD ITEMS. STORE ALL CHEMICALS SEPARATE, BELOW, AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Prep area
- 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: CHLORINE SANITIZER AT THE DISH MACHINE MEASURED 10 PPM AFTER RUNNING SEVERAL CYCLES. MAINTAIN CHLORINE SANITIZER CONCENTRATION BETWEEN 50-100 PPM. SANITIZE ALL DISHWARE IN THE THREE-COMPARTMENT SINK UNTIL DISH MACHINE IS REPAIRED.
Location: Dish machine area
Equipment: Dishmachine
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: (1) BOTTLE OF LOTION OBSERVED STORED ON THE SHELF ABOVE THE BACK AREA PREP TABLE. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.(2) EMPLOYEE COAT AND PURSE OBSERVED STORED ON THE SHELVING WITH SINGLE-USE ITEMS IN THE DRY STORAGE ROOM. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Prep 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: (1) BOTTLE OF LOTION OBSERVED STORED ON THE SHELF ABOVE THE BACK AREA PREP TABLE. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.(2) EMPLOYEE COAT AND PURSE OBSERVED STORED ON THE SHELVING WITH SINGLE-USE ITEMS IN THE DRY STORAGE ROOM. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Dry storage
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: WASTE DUMPSTER LID OBSERVED OPEN WHILE NOT IN USE. KEEP LIDS CLOSED TO MINIMIZE PEST ATTRACTION.
Location: Dumpster area
- 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: EXCESSIVE DEBRIS AND LITTER OBSERVED IN THE DUMPSTER ENCLOSURE AREA. KEEP AREA CLEAN TO MINIMIZE PEST ATTRACTION.
Location: Dumpster 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: (1) EXCESSIVE GREASE BUILD-UP OBSERVED ON THE FLOOR UNDER THE FRYER ON THE COOK LINE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND PEST ATTRACTION.(2) EXCESSIVE FOOD DEBRIS BUILD-UP OBSERVED ON THE FLOOR AROUND THE PERIMETER OF THE STEAM TABLE ROOM. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(3) MOLD AND DUST BUILD-UP OBSERVED IN THE FAN GUARDS OF THE CONDENSER UNIT AND ON THE WALL BEHIND THE CONDENSER UNIT INSIDE THE WALK-IN COOLER. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND PRODUCT CONTAMINATION.(4) MOLD OBSERVED ON THE WALL ABOVE THE DISH SPRAY SINK. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH.
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) EXCESSIVE GREASE BUILD-UP OBSERVED ON THE FLOOR UNDER THE FRYER ON THE COOK LINE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND PEST ATTRACTION.(2) EXCESSIVE FOOD DEBRIS BUILD-UP OBSERVED ON THE FLOOR AROUND THE PERIMETER OF THE STEAM TABLE ROOM. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(3) MOLD AND DUST BUILD-UP OBSERVED IN THE FAN GUARDS OF THE CONDENSER UNIT AND ON THE WALL BEHIND THE CONDENSER UNIT INSIDE THE WALK-IN COOLER. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND PRODUCT CONTAMINATION.(4) MOLD OBSERVED ON THE WALL ABOVE THE DISH SPRAY SINK. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH.
Location: Wait staff 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: (1) EXCESSIVE GREASE BUILD-UP OBSERVED ON THE FLOOR UNDER THE FRYER ON THE COOK LINE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND PEST ATTRACTION.(2) EXCESSIVE FOOD DEBRIS BUILD-UP OBSERVED ON THE FLOOR AROUND THE PERIMETER OF THE STEAM TABLE ROOM. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(3) MOLD AND DUST BUILD-UP OBSERVED IN THE FAN GUARDS OF THE CONDENSER UNIT AND ON THE WALL BEHIND THE CONDENSER UNIT INSIDE THE WALK-IN COOLER. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND PRODUCT CONTAMINATION.(4) MOLD OBSERVED ON THE WALL ABOVE THE DISH SPRAY SINK. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH.
Location: Walk-in cooler
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: (1) EXCESSIVE GREASE BUILD-UP OBSERVED ON THE FLOOR UNDER THE FRYER ON THE COOK LINE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND PEST ATTRACTION.(2) EXCESSIVE FOOD DEBRIS BUILD-UP OBSERVED ON THE FLOOR AROUND THE PERIMETER OF THE STEAM TABLE ROOM. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(3) MOLD AND DUST BUILD-UP OBSERVED IN THE FAN GUARDS OF THE CONDENSER UNIT AND ON THE WALL BEHIND THE CONDENSER UNIT INSIDE THE WALK-IN COOLER. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND PRODUCT CONTAMINATION.(4) MOLD OBSERVED ON THE WALL ABOVE THE DISH SPRAY SINK. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH.
Location: Dish machine area
- 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: MACARONI SALAD COOLING IN THE WALK-IN COOLER INSIDE A METAL FOOD CONTAINER COVERED WITH PLASTIC WRAP MEASURED 60 DEGREES F. KEEP COOLING FOODS UNCOVERED DURING THE COOLING PROCESS TO HELP FACILITATE HEAT TRANSFER.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: (1) AMBIENT AIR TEMPERATURE OF COOLER #3 IN THE STEAM TABLE ROOM MEASURED 52 DEGREES F. REPAIR UNIT TO MAINTAIN 41 DEGREES F OR BELOW.(2) GASKET ON THE WALK-IN COOLER DOOR OBSERVED SEVERELY TORN. THIS ITEM IS NO LONGER EASILY CLEANABLE AND NEEDS TO BE REPLACED.
Location: Wait staff area
Equipment: Cooler/freezer combo
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: (1) AMBIENT AIR TEMPERATURE OF COOLER #3 IN THE STEAM TABLE ROOM MEASURED 52 DEGREES F. REPAIR UNIT TO MAINTAIN 41 DEGREES F OR BELOW.(2) GASKET ON THE WALK-IN COOLER DOOR OBSERVED SEVERELY TORN. THIS ITEM IS NO LONGER EASILY CLEANABLE AND NEEDS TO BE REPLACED.
Location: Prep area
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MOLD OBSERVED ON THE WIRE SHELVING INSIDE THE WALK-IN COOLER. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH AND PRODUCT CONTAMINATION.
Location: Walk-in cooler
Equipment: Wire shelving
- 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: NO CHLORINE SANITIZER TEST KIT AVAILABE FOR THE DISH MACHINE. PROVIDE.
|
10/29/2012 | Routine |
- Packaging integrity (corrected on site)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: ONE (1) DENTED CAN AT THE SEAL. LABELED "DO NOT USE" ONSITE
Location: Dry storage
- Improper storage of clean equipment (corrected on site)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: FOOD SURFACE OF UTENSILS FACING UP. TURN UPSIDE DOWN TO TOUCH HANDLE PARTS FOR SETTING UP THE TABLE
Location: Dining room
- 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: WHOLE TURKEY & HAM COOLING WITH COVER. UNCOVER AND USE ICE/WATER BATH TO COOL FASTER.
Location: Kitchen
- 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: BANANAS / SOUFFLE CUPS / LID CUPS / MINIS
Location: Dry storage
- 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: WHITE CHLORINE TEST KIT @ 50-100 PPM
Location: Dish machine area
Equipment: Dishmachine
|
06/16/2012 | Routine |
- 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.
Location: Wait staff area
Equipment: Cooler/freezer combo
|
02/23/2012 | Routine |
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