- 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: Several containers of sauses were not at 41 degrees. Potentially hazadous food must be maintained at 41 degree at all times. Dicard
Location: Kitchen
Equipment: Cold top
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08/18/2014 | Non-Illness Complaint |
- 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: Potentially hazadous foods held on the cold well are not at 41 degrees. Discard food. Please ensure potentially hazardous foods are maintained at 41 degrees. Please incorperate at temperature log of equipment and potentially hazardous foods.
Location: Cook line
Equipment: Cold top
- 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: Potentially hazadous foods held on the cold well are not at 41 degrees. Discard food. Please ensure potentially hazardous foods are maintained at 41 degrees. Please incorperate at temperature log of equipment and potentially hazardous foods.
Location: Cook line
Equipment: Cold top
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: All employee's cooking or handling food must have on hair restraints. Note : Manager included.
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
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 underside on the heated lamp is soiled.2. Sever hot holding equipment is soiled in the interior.Please clean equipment more frequently.
Location: Cook line
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
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 underside on the heated lamp is soiled.2. Sever hot holding equipment is soiled in the interior.Please clean equipment more frequently.
Location: Cook line
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06/19/2014 | Routine |
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. EMPLOYEE MOPPING THE FLOOR DISCARDED THEIR GLOVES AND PROCEEDED TO PREPARE A CUSTOMERS ORDER FROM THE DRIVE THUR WINDOW. AFTER REMOVAL OF GLOVES HAND WASHING MUST BE DONE TO PREVENT CONTAMINATION.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE THE SOILED AND DEMAGED DOOR GASKITS ON THE COOK LINE REACH IN COOLER.
Location: Kitchen
Equipment: Reach 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: WARMING DRAWER EQUIPMENT IS HEAVILY SOILED FROM AN ACCUMULATIONS OF GREASE AND FOOD DEBRIS IN THE HOLDING COMPARTMENT, ALONG THE EDGES AND UNDERNEATH THE EQUIPMENT.
Location: Kitchen
Equipment: Warming drawers
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11/13/2013 | Routine |
- Smoking Paraphernalia (corrected)
Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
Correction: Remove all smoking paraphernalia from facility.
Comments: FOUND A CIGARETTE BUTT BEHIND THE ICE MACHINE DOOR LID.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: HAND SINKS SHALL BE FULLY STOCK AT ALL TIMES TO ENSURE EMPLOYEE ARE PROPERLY WASHING AND DRYING THEIR HANDS
Location: Kitchen (front)
Equipment: Hand sink
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08/21/2013 | Illness Complaint Recheck |
- Smoking Paraphernalia (corrected on site)
Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
Correction: Remove all smoking paraphernalia from facility.
Comments: FOUND A CIGARETTE BUTT BEHIND THE ICE MACHINE DOOR LID.
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: HAND SINKS SHALL BE FULLY STOCK AT ALL TIMES TO ENSURE EMPLOYEE ARE PROPERLY WASHING AND DRYING THEIR HANDS
Location: Kitchen (front)
Equipment: Hand sink
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08/13/2013 | Illness Complaint |
| No violation noted during this evaluation. | 03/28/2013 | Non-Illness Complaint |
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: SANI BUCKET WAS NOT AT THE PROPER CONCENTRATION.
Location: Kitchen
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03/08/2013 | 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: Potentially hazardous food held in cold top wasa not at the proper temperature. Cos
Location: Kitchen
Equipment: Cold top
|
09/20/2012 | 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: Potentially hazardous food held in cold top wasa not at the proper temperature. Cos
Location: Kitchen
Equipment: Cold top
|
09/10/2012 | Routine |
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen (front)
Equipment: Hand sink
- 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 (front)
Equipment: Hand sink
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Sanitizer bucket exposure time has expired.
Location: Kitchen (front)
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Sanitizer bucket exposure time has expired.
Location: Kitchen
Equipment: 3-bay
- 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 phone stored on top of the buns. cosCell phone stored on prep table.Store in back area.
Location: Kitchen (front)
- Wiping cloths / clean (corrected)
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Location: Kitchen (front)
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02/29/2012 | Recheck |
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen (front)
Equipment: Hand sink
- 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.
Location: Kitchen (front)
Equipment: Hand sink
- Chemical sanitizing exposure time and concentration (corrected on site)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Sanitizer bucket exposure time has expired.
Location: Kitchen (front)
- Chemical sanitizing exposure time and concentration (corrected on site)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Sanitizer bucket exposure time has expired.
Location: Kitchen
Equipment: 3-bay
- 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: Cell phone stored on top of the buns. cosCell phone stored on prep table.Store in back area.
Location: Kitchen (front)
- Wiping cloths / clean
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Location: Kitchen (front)
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02/21/2012 | Routine |
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