- 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: The cold held food on the cold well all were at bad temperature. Please discard food.Discarded food:1. Tarter sauce2. Mayo3. Lettuce4. Tomatoes 5. Onions
Location: Cook line
Equipment: Make table cooler
- 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: The cold held food on the cold well all were at bad temperature. Please discard food.Discarded food:1. Tarter sauce2. Mayo3. Lettuce4. Tomatoes 5. Onions
Location: Cook line
Equipment: Make table cooler
- 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: The cold held food on the cold well all were at bad temperature. Please discard food.Discarded food:1. Tarter sauce2. Mayo3. Lettuce4. Tomatoes 5. Onions
Location: Cook line
Equipment: Make table cooler
- 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: The cold held food on the cold well all were at bad temperature. Please discard food.Discarded food:1. Tarter sauce2. Mayo3. Lettuce4. Tomatoes 5. Onions
Location: Cook line
Equipment: Make table cooler
- 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: The cold held food on the cold well all were at bad temperature. Please discard food.Discarded food:1. Tarter sauce2. Mayo3. Lettuce4. Tomatoes 5. Onions
Location: Cook line
Equipment: Make table cooler
- 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.
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.
- Condiments contamination (corrected)
Condiment(s) not protected from contamination.
Correction: Condiments shall be protected from contamination.
Comments: Sugar packet were water damamged at both drive thur. Please discard sugar packets. Protect the condiment from contamination.
Location: Service counter
- Condiments contamination (corrected)
Condiment(s) not protected from contamination.
Correction: Condiments shall be protected from contamination.
Comments: Sugar packet were water damamged at both drive thur. Please discard sugar packets. Protect the condiment from contamination.
Location: Service counter
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: The hood light is out. Please replace the light.
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. The floor underneath the beverage rack is soiled.2. The wall and floor behind the cash register and beverage equipment at the drive thru.3. The wall and floor are soiled throughout the kitchen.4. The front window the wall and floor are soiled.Pull the equipment from the walls and clean the wall and floor.
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. The floor underneath the beverage rack is soiled.2. The wall and floor behind the cash register and beverage equipment at the drive thru.3. The wall and floor are soiled throughout the kitchen.4. The front window the wall and floor are soiled.Pull the equipment from the walls and clean the wall and floor.
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. The floor underneath the beverage rack is soiled.2. The wall and floor behind the cash register and beverage equipment at the drive thru.3. The wall and floor are soiled throughout the kitchen.4. The front window the wall and floor are soiled.Pull the equipment from the walls and clean the wall and floor.
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. The floor underneath the beverage rack is soiled.2. The wall and floor behind the cash register and beverage equipment at the drive thru.3. The wall and floor are soiled throughout the kitchen.4. The front window the wall and floor are soiled.Pull the equipment from the walls and clean the wall and floor.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. The both soda machine in front area are heavily soiled in the back of the equiment.2. The walk in freezer door is soiled. Please clean the equipment more frequently.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. The both soda machine in front area are heavily soiled in the back of the equiment.2. The walk in freezer door is soiled. Please clean the equipment more frequently.
Location: Walk-in freezer
Equipment: Walk in freezer
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. The area where the chest freezer door slides is soiled from food debris. Next to grill.2. The condiment and the to go sack holders are heavily soiled from an accumulation food debris.3. The dunnage rack (cambro) in the walk in cooler is moldy.4. Beveage rack in back kitchen5. The heat lamp and metal shelves are soiled 6. The main prep table with the cold well is soiled.
Location: Kitchen
Equipment: Chest freezer
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. The area where the chest freezer door slides is soiled from food debris. Next to grill.2. The condiment and the to go sack holders are heavily soiled from an accumulation food debris.3. The dunnage rack (cambro) in the walk in cooler is moldy.4. Beveage rack in back kitchen5. The heat lamp and metal shelves are soiled 6. The main prep table with the cold well is soiled.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. The area where the chest freezer door slides is soiled from food debris. Next to grill.2. The condiment and the to go sack holders are heavily soiled from an accumulation food debris.3. The dunnage rack (cambro) in the walk in cooler is moldy.4. Beveage rack in back kitchen5. The heat lamp and metal shelves are soiled 6. The main prep table with the cold well is soiled.
Location: Walk-in cooler
Equipment: -
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. The area where the chest freezer door slides is soiled from food debris. Next to grill.2. The condiment and the to go sack holders are heavily soiled from an accumulation food debris.3. The dunnage rack (cambro) in the walk in cooler is moldy.4. Beveage rack in back kitchen5. The heat lamp and metal shelves are soiled 6. The main prep table with the cold well is soiled.
Location: Kitchen (back)
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. The area where the chest freezer door slides is soiled from food debris. Next to grill.2. The condiment and the to go sack holders are heavily soiled from an accumulation food debris.3. The dunnage rack (cambro) in the walk in cooler is moldy.4. Beveage rack in back kitchen5. The heat lamp and metal shelves are soiled 6. The main prep table with the cold well is soiled.
Location: Kitchen
Equipment: Metal shelving
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. The area where the chest freezer door slides is soiled from food debris. Next to grill.2. The condiment and the to go sack holders are heavily soiled from an accumulation food debris.3. The dunnage rack (cambro) in the walk in cooler is moldy.4. Beveage rack in back kitchen5. The heat lamp and metal shelves are soiled 6. The main prep table with the cold well is soiled.
Location: Cook line
|
11/07/2014 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: The cold held food on the cold well all were at bad temperature. Please discard food.Discarded food:1. Tarter sauce2. Mayo3. Lettuce4. Tomatoes 5. Onions
Location: Cook line
Equipment: Make table cooler
- 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: The cold held food on the cold well all were at bad temperature. Please discard food.Discarded food:1. Tarter sauce2. Mayo3. Lettuce4. Tomatoes 5. Onions
Location: Cook line
Equipment: Make table cooler
- 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: The cold held food on the cold well all were at bad temperature. Please discard food.Discarded food:1. Tarter sauce2. Mayo3. Lettuce4. Tomatoes 5. Onions
Location: Cook line
Equipment: Make table cooler
- 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: The cold held food on the cold well all were at bad temperature. Please discard food.Discarded food:1. Tarter sauce2. Mayo3. Lettuce4. Tomatoes 5. Onions
Location: Cook line
Equipment: Make table cooler
- 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: The cold held food on the cold well all were at bad temperature. Please discard food.Discarded food:1. Tarter sauce2. Mayo3. Lettuce4. Tomatoes 5. Onions
Location: Cook line
Equipment: Make table cooler
- 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.
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.
- Condiments contamination
Condiment(s) not protected from contamination.
Correction: Condiments shall be protected from contamination.
Comments: Sugar packet were water damamged at both drive thur. Please discard sugar packets. Protect the condiment from contamination.
Location: Service counter
- Condiments contamination
Condiment(s) not protected from contamination.
Correction: Condiments shall be protected from contamination.
Comments: Sugar packet were water damamged at both drive thur. Please discard sugar packets. Protect the condiment from contamination.
Location: Service counter
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: The hood light is out. Please replace the light.
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. The floor underneath the beverage rack is soiled.2. The wall and floor behind the cash register and beverage equipment at the drive thru.3. The wall and floor are soiled throughout the kitchen.4. The front window the wall and floor are soiled.Pull the equipment from the walls and clean the wall and floor.
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. The floor underneath the beverage rack is soiled.2. The wall and floor behind the cash register and beverage equipment at the drive thru.3. The wall and floor are soiled throughout the kitchen.4. The front window the wall and floor are soiled.Pull the equipment from the walls and clean the wall and floor.
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. The floor underneath the beverage rack is soiled.2. The wall and floor behind the cash register and beverage equipment at the drive thru.3. The wall and floor are soiled throughout the kitchen.4. The front window the wall and floor are soiled.Pull the equipment from the walls and clean the wall and floor.
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. The floor underneath the beverage rack is soiled.2. The wall and floor behind the cash register and beverage equipment at the drive thru.3. The wall and floor are soiled throughout the kitchen.4. The front window the wall and floor are soiled.Pull the equipment from the walls and clean the wall and floor.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. The both soda machine in front area are heavily soiled in the back of the equiment.2. The walk in freezer door is soiled. Please clean the equipment more frequently.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. The both soda machine in front area are heavily soiled in the back of the equiment.2. The walk in freezer door is soiled. Please clean the equipment more frequently.
Location: Walk-in freezer
Equipment: Walk in freezer
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. The area where the chest freezer door slides is soiled from food debris. Next to grill.2. The condiment and the to go sack holders are heavily soiled from an accumulation food debris.3. The dunnage rack (cambro) in the walk in cooler is moldy.4. Beveage rack in back kitchen5. The heat lamp and metal shelves are soiled 6. The main prep table with the cold well is soiled.
Location: Kitchen
Equipment: Chest freezer
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. The area where the chest freezer door slides is soiled from food debris. Next to grill.2. The condiment and the to go sack holders are heavily soiled from an accumulation food debris.3. The dunnage rack (cambro) in the walk in cooler is moldy.4. Beveage rack in back kitchen5. The heat lamp and metal shelves are soiled 6. The main prep table with the cold well is soiled.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. The area where the chest freezer door slides is soiled from food debris. Next to grill.2. The condiment and the to go sack holders are heavily soiled from an accumulation food debris.3. The dunnage rack (cambro) in the walk in cooler is moldy.4. Beveage rack in back kitchen5. The heat lamp and metal shelves are soiled 6. The main prep table with the cold well is soiled.
Location: Walk-in cooler
Equipment: -
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. The area where the chest freezer door slides is soiled from food debris. Next to grill.2. The condiment and the to go sack holders are heavily soiled from an accumulation food debris.3. The dunnage rack (cambro) in the walk in cooler is moldy.4. Beveage rack in back kitchen5. The heat lamp and metal shelves are soiled 6. The main prep table with the cold well is soiled.
Location: Kitchen (back)
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. The area where the chest freezer door slides is soiled from food debris. Next to grill.2. The condiment and the to go sack holders are heavily soiled from an accumulation food debris.3. The dunnage rack (cambro) in the walk in cooler is moldy.4. Beveage rack in back kitchen5. The heat lamp and metal shelves are soiled 6. The main prep table with the cold well is soiled.
Location: Kitchen
Equipment: Metal shelving
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. The area where the chest freezer door slides is soiled from food debris. Next to grill.2. The condiment and the to go sack holders are heavily soiled from an accumulation food debris.3. The dunnage rack (cambro) in the walk in cooler is moldy.4. Beveage rack in back kitchen5. The heat lamp and metal shelves are soiled 6. The main prep table with the cold well is soiled.
Location: Cook line
|
10/30/2014 | 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: The cold held food on the cold well all were at bad temperature. Please discard food.Discarded food:1. Tarter sauce2. Mayo3. Lettuce4. Tomatoes 5. Onions
Location: Cook line
Equipment: Make table cooler
- 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: The cold held food on the cold well all were at bad temperature. Please discard food.Discarded food:1. Tarter sauce2. Mayo3. Lettuce4. Tomatoes 5. Onions
Location: Cook line
Equipment: Make table cooler
- 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: The cold held food on the cold well all were at bad temperature. Please discard food.Discarded food:1. Tarter sauce2. Mayo3. Lettuce4. Tomatoes 5. Onions
Location: Cook line
Equipment: Make table cooler
- 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: The cold held food on the cold well all were at bad temperature. Please discard food.Discarded food:1. Tarter sauce2. Mayo3. Lettuce4. Tomatoes 5. Onions
Location: Cook line
Equipment: Make table cooler
- 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: The cold held food on the cold well all were at bad temperature. Please discard food.Discarded food:1. Tarter sauce2. Mayo3. Lettuce4. Tomatoes 5. Onions
Location: Cook line
Equipment: Make table cooler
- Condiments contamination
Condiment(s) not protected from contamination.
Correction: Condiments shall be protected from contamination.
Comments: Sugar packet were water damamged at both drive thur. Please discard sugar packets. Protect the condiment from contamination.
Location: Service counter
- Condiments contamination
Condiment(s) not protected from contamination.
Correction: Condiments shall be protected from contamination.
Comments: Sugar packet were water damamged at both drive thur. Please discard sugar packets. Protect the condiment from contamination.
Location: Service counter
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: The hood light is out. Please replace the light.
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. The floor underneath the beverage rack is soiled.2. The wall and floor behind the cash register and beverage equipment at the drive thru.3. The wall and floor are soiled throughout the kitchen.4. The front window the wall and floor are soiled.Pull the equipment from the walls and clean the wall and floor.
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. The floor underneath the beverage rack is soiled.2. The wall and floor behind the cash register and beverage equipment at the drive thru.3. The wall and floor are soiled throughout the kitchen.4. The front window the wall and floor are soiled.Pull the equipment from the walls and clean the wall and floor.
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. The floor underneath the beverage rack is soiled.2. The wall and floor behind the cash register and beverage equipment at the drive thru.3. The wall and floor are soiled throughout the kitchen.4. The front window the wall and floor are soiled.Pull the equipment from the walls and clean the wall and floor.
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. The floor underneath the beverage rack is soiled.2. The wall and floor behind the cash register and beverage equipment at the drive thru.3. The wall and floor are soiled throughout the kitchen.4. The front window the wall and floor are soiled.Pull the equipment from the walls and clean the wall and floor.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. The both soda machine in front area are heavily soiled in the back of the equiment.2. The walk in freezer door is soiled. Please clean the equipment more frequently.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. The both soda machine in front area are heavily soiled in the back of the equiment.2. The walk in freezer door is soiled. Please clean the equipment more frequently.
Location: Walk-in freezer
Equipment: Walk in freezer
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. The area where the chest freezer door slides is soiled from food debris. Next to grill.2. The condiment and the to go sack holders are heavily soiled from an accumulation food debris.3. The dunnage rack (cambro) in the walk in cooler is moldy.4. Beveage rack in back kitchen5. The heat lamp and metal shelves are soiled 6. The main prep table with the cold well is soiled.
Location: Kitchen
Equipment: Chest freezer
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. The area where the chest freezer door slides is soiled from food debris. Next to grill.2. The condiment and the to go sack holders are heavily soiled from an accumulation food debris.3. The dunnage rack (cambro) in the walk in cooler is moldy.4. Beveage rack in back kitchen5. The heat lamp and metal shelves are soiled 6. The main prep table with the cold well is soiled.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. The area where the chest freezer door slides is soiled from food debris. Next to grill.2. The condiment and the to go sack holders are heavily soiled from an accumulation food debris.3. The dunnage rack (cambro) in the walk in cooler is moldy.4. Beveage rack in back kitchen5. The heat lamp and metal shelves are soiled 6. The main prep table with the cold well is soiled.
Location: Walk-in cooler
Equipment: -
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. The area where the chest freezer door slides is soiled from food debris. Next to grill.2. The condiment and the to go sack holders are heavily soiled from an accumulation food debris.3. The dunnage rack (cambro) in the walk in cooler is moldy.4. Beveage rack in back kitchen5. The heat lamp and metal shelves are soiled 6. The main prep table with the cold well is soiled.
Location: Kitchen (back)
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. The area where the chest freezer door slides is soiled from food debris. Next to grill.2. The condiment and the to go sack holders are heavily soiled from an accumulation food debris.3. The dunnage rack (cambro) in the walk in cooler is moldy.4. Beveage rack in back kitchen5. The heat lamp and metal shelves are soiled 6. The main prep table with the cold well is soiled.
Location: Kitchen
Equipment: Metal shelving
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. The area where the chest freezer door slides is soiled from food debris. Next to grill.2. The condiment and the to go sack holders are heavily soiled from an accumulation food debris.3. The dunnage rack (cambro) in the walk in cooler is moldy.4. Beveage rack in back kitchen5. The heat lamp and metal shelves are soiled 6. The main prep table with the cold well is soiled.
Location: Cook line
|
10/21/2014 | Routine |
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR THE TOILET TANK FLUSHER MECHANISM AND/OR PREVENT IT FROM FREEZING UP.
Location: Emp restroom
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) HAVE ADEQUATE 3--BAY SINK DRAIN STOPPERS.2) 3---BAY SINK FAUCETS DO NOT SHUT WATER OFF COMPLETELY. REPAIR FAUCETS AS NEEDED.
Location: Three bay area
Equipment: 3-bay
|
02/19/2014 | Recheck |
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR THE TOILET TANK FLUSHER MECHANISM AND/OR PREVENT IT FROM FREEZING UP.
Location: Emp restroom
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) HAVE ADEQUATE 3--BAY SINK DRAIN STOPPERS.2) 3---BAY SINK FAUCETS DO NOT SHUT WATER OFF COMPLETELY. REPAIR FAUCETS AS NEEDED.
Location: Three bay area
Equipment: 3-bay
|
02/12/2014 | Routine |
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: IN THE ICE MACHINE LOWER BIN -- AROUND THE ICE DEFLECTOR PIECE --- CLEAN SEVERAL SPOTS OF HARD WATER DEPOSITS, RUST, ETC. SMALL BOLTS OR SCREWS THAT ARTE RUSTING SHOULD BE REPLACED AND PERHAPS A NEW DEFLECTOR PIECE (PLATE) INSTALLED.
Location: Back room
Equipment: Ice machine
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: RESTORE HOT WATER TO THE EMPLOYEE REST ROOM HAND SINK.
Location: Emp restroom
Equipment: Hand sink
- 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.
Location: Kitchen
- Warewash solution(s) unclean (corrected)
Warewashing solution(s) at 3 bay soiled.
Correction: Warewashing solution(s) shall be maintained clean.
Comments: CHANGE--OUT THE 3--BAY SINK WASH WATER MORE FREQUENTLY.
Location: Three bay area
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: RESEAL THE COVE BASE (BASEBOARD) TILE/FLOOR AREA NEAR AND ACROSS FROM THE MOP SINK.
Location: Kitchen (back)
- 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) CLEAN WALK--IN COOLER FLOOR UNDER DONNAGE RACK.2) REMOVE ICE THAT HAS BUILT UP ON WALK--IN FREEZER FLOOR -- (WATER DRIPS FROM FAN UNIT ONTO THE FLOOR).
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: 1) CLEAN WALK--IN COOLER FLOOR UNDER DONNAGE RACK.2) REMOVE ICE THAT HAS BUILT UP ON WALK--IN FREEZER FLOOR -- (WATER DRIPS FROM FAN UNIT ONTO THE FLOOR).
Location: Walk-in freezer
- 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.KEEP A THERMOMETER VISIBLE IN 2--DOOR COOLER (BY 3--BAY SINK).
Location: Kitchen
Equipment: Reach in cooler (2 door)
|
06/25/2013 | Recheck |
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: IN THE ICE MACHINE LOWER BIN -- AROUND THE ICE DEFLECTOR PIECE --- CLEAN SEVERAL SPOTS OF HARD WATER DEPOSITS, RUST, ETC. SMALL BOLTS OR SCREWS THAT ARTE RUSTING SHOULD BE REPLACED AND PERHAPS A NEW DEFLECTOR PIECE (PLATE) INSTALLED.
Location: Back room
Equipment: Ice machine
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: RESTORE HOT WATER TO THE EMPLOYEE REST ROOM HAND SINK.
Location: Emp restroom
Equipment: Hand sink
- 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.
Location: Kitchen
- Warewash solution(s) unclean
Warewashing solution(s) at 3 bay soiled.
Correction: Warewashing solution(s) shall be maintained clean.
Comments: CHANGE--OUT THE 3--BAY SINK WASH WATER MORE FREQUENTLY.
Location: Three bay area
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: RESEAL THE COVE BASE (BASEBOARD) TILE/FLOOR AREA NEAR AND ACROSS FROM THE MOP SINK.
Location: Kitchen (back)
- 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) CLEAN WALK--IN COOLER FLOOR UNDER DONNAGE RACK.2) REMOVE ICE THAT HAS BUILT UP ON WALK--IN FREEZER FLOOR -- (WATER DRIPS FROM FAN UNIT ONTO THE FLOOR).
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) CLEAN WALK--IN COOLER FLOOR UNDER DONNAGE RACK.2) REMOVE ICE THAT HAS BUILT UP ON WALK--IN FREEZER FLOOR -- (WATER DRIPS FROM FAN UNIT ONTO THE FLOOR).
Location: Walk-in freezer
- 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.KEEP A THERMOMETER VISIBLE IN 2--DOOR COOLER (BY 3--BAY SINK).
Location: Kitchen
Equipment: Reach in cooler (2 door)
|
06/18/2013 | Routine |
| No violation noted during this evaluation. | 05/16/2013 | 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: RELOCATE THE BOXES OF FRYER POWDER CLEANER TO AREA AWAY FROM ICE MACHINE, FOOD, UTENSILS, ETC.
Location: Kitchen (back)
- 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: KEEP FLOOR CLEAN OF GREASE DRIPPINGS IN FRONT OF THE grills.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN AREA BELOW THE FRONT CHICKEN WARMER DRAWER.2) CLEAN SURFACES AROUND THE WALK--IN FREEZER DOOR HANDLE.
Location: Cook line
- 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 HOLE IN PUBLIC RESTROOM HAND SINK.
Location: Restroom
|
12/10/2012 | 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: RELOCATE THE BOXES OF FRYER POWDER CLEANER TO AREA AWAY FROM ICE MACHINE, FOOD, UTENSILS, ETC.
Location: Kitchen (back)
- 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: KEEP FLOOR CLEAN OF GREASE DRIPPINGS IN FRONT OF THE grills.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN AREA BELOW THE FRONT CHICKEN WARMER DRAWER.2) CLEAN SURFACES AROUND THE WALK--IN FREEZER DOOR HANDLE.
Location: Cook line
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR HOLE IN PUBLIC RESTROOM HAND SINK.
Location: Restroom
|
12/05/2012 | Routine |
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding. WHERE MISSING BY HAND SINK.
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. CLEAN THE SOILED FAN GUARDS IN THE WALK IN COOLER.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. PROVIDE DRAIN PLUGS FOR 3-BAY SINK.
Equipment: 3-bay
|
04/04/2012 | Routine |
| No violation noted during this evaluation. | 02/01/2012 | Illness Complaint |
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