- 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: Egg container with broken eggs was stored above juice bottles in the cold top cooler. Cos
Location: Kitchen (front)
Equipment: Cold top
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Non functional deep frier equipment is soiled. Remove deep frier equipment from facility or keep it clean.
Location: Kitchen
- 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: Mop stored in bucket. Install mop rack.
Location: Dry storage
- 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: 1. Hood system, vents and ansul box are all soiled in front kitchen . 2. Hood and vent in back kitchen are soiled.
Location: Kitchen (front)
- 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: 1. Hood system, vents and ansul box are all soiled in front kitchen . 2. Hood and vent in back kitchen are soiled.
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. Floor is heavily soiled under deep frier and double stacked oven.2. Floor under 2 bay near the mop sink is heavily soiled
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. Floor is heavily soiled under deep frier and double stacked oven.2. Floor under 2 bay near the mop sink is heavily soiled
Location: Kitchen
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Remove moldy seal on 2 bay sink then re caulk sink to wall. Owner will install a new 2 bay sink.
Location: Kitchen
Equipment: 2-bay
- 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: 1. Observed large container of cut produce stored on the floor. Store 6 inches above the floor to prevent contamination.2. Observed box of produces stored out side on the ground, proped up against the back door. Please store all food 6 inches above the ground. Protect food from all sources of contamination. COS
Location: Kitchen (front)
- 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: 1. Observed large container of cut produce stored on the floor. Store 6 inches above the floor to prevent contamination.2. Observed box of produces stored out side on the ground, proped up against the back door. Please store all food 6 inches above the ground. Protect food from all sources of contamination. COS
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: Can opener is soiled. Please clean more frequently.
Location: Kitchen
Equipment: Can opener
|
07/16/2014 | Recheck |
- 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: Egg container with broken eggs was stored above juice bottles in the cold top cooler. Cos
Location: Kitchen (front)
Equipment: Cold top
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Non functional deep frier equipment is soiled. Remove deep frier equipment from facility or keep it clean.
Location: Kitchen
- 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: Mop stored in bucket. Install mop rack.
Location: Dry storage
- 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: 1. Hood system, vents and ansul box are all soiled in front kitchen . 2. Hood and vent in back kitchen are soiled.
Location: Kitchen (front)
- 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: 1. Hood system, vents and ansul box are all soiled in front kitchen . 2. Hood and vent in back kitchen are soiled.
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. Floor is heavily soiled under deep frier and double stacked oven.2. Floor under 2 bay near the mop sink is heavily soiled
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. Floor is heavily soiled under deep frier and double stacked oven.2. Floor under 2 bay near the mop sink is heavily soiled
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Remove moldy seal on 2 bay sink then re caulk sink to wall.
Location: Kitchen
Equipment: 2-bay
- 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: 1. Observed large container of cut produce stored on the floor. Store 6 inches above the floor to prevent contamination.2. Observed box of produces stored out side on the ground, proped up against the back door. Please store all food 6 inches above the ground. Protect food from all sources of contamination. COS
Location: Kitchen (front)
- 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: 1. Observed large container of cut produce stored on the floor. Store 6 inches above the floor to prevent contamination.2. Observed box of produces stored out side on the ground, proped up against the back door. Please store all food 6 inches above the ground. Protect food from all sources of contamination. COS
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: Can opener is soiled. Please clean more frequently.
Location: Kitchen
Equipment: Can opener
|
07/08/2014 | Recheck |
- 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: Egg container with broken eggs was stored above juice bottles in the cold top cooler. Cos
Location: Kitchen (front)
Equipment: Cold top
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Non functional deep frier equipment is soiled. Remove deep frier equipment from facility or keep it clean.
Location: Kitchen
- 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: Mop stored in bucket. Install mop rack.
Location: Dry storage
- 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: 1. Hood system, vents and ansul box are all soiled in front kitchen . 2. Hood and vent in back kitchen are soiled.
Location: Kitchen (front)
- 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: 1. Hood system, vents and ansul box are all soiled in front kitchen . 2. Hood and vent in back kitchen are soiled.
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. Floor is heavily soiled under deep frier and double stacked oven.2. Floor under 2 bay near the mop sink is heavily soiled
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. Floor is heavily soiled under deep frier and double stacked oven.2. Floor under 2 bay near the mop sink is heavily soiled
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Remove moldy seal on 2 bay sink then re caulk sink to wall.
Location: Kitchen
Equipment: 2-bay
- 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: 1. Observed large container of cut produce stored on the floor. Store 6 inches above the floor to prevent contamination.2. Observed box of produces stored out side on the ground, proped up against the back door. Please store all food 6 inches above the ground. Protect food from all sources of contamination. COS
Location: Kitchen (front)
- 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: 1. Observed large container of cut produce stored on the floor. Store 6 inches above the floor to prevent contamination.2. Observed box of produces stored out side on the ground, proped up against the back door. Please store all food 6 inches above the ground. Protect food from all sources of contamination. COS
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: Can opener is soiled. Please clean more frequently.
Location: Kitchen
Equipment: Can opener
|
07/02/2014 | Routine |
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. HOOD LIGHTS ARE OUT.2. CEILING LIGHTS AREA OUT INFRONT AND BACK KITCHEN AREAREPLACE LIGHT.
Location: Kitchen (back)
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. HOOD LIGHTS ARE OUT.2. CEILING LIGHTS AREA OUT INFRONT AND BACK KITCHEN AREAREPLACE 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 IS HEAVILY SOILED IN THE KITCHEN AREA. PLEASE PULL EQUIPMENT FROM THE WALL AN CLEAN THE FLOOR.2. THE CEILING IS SOILED ABOVE THE GRILL INTHE FRONT AREA. PLEASE WIPE DOWN THE CEILING. VENT AND TILE.
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. THE FLOOR IS HEAVILY SOILED IN THE KITCHEN AREA. PLEASE PULL EQUIPMENT FROM THE WALL AN CLEAN THE FLOOR.2. THE CEILING IS SOILED ABOVE THE GRILL INTHE FRONT AREA. PLEASE WIPE DOWN THE CEILING. VENT AND TILE.
Location: Kitchen (front)
- 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: RESURFACE THE PREP TABLE BOTTOM SHELVES. SPRAY PAINT THEM
|
12/20/2013 | 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: 1. EMPLOYEE DID NOT WASH THEIR HANDS AFTER RETURNING TO THE KITCHEN AREA. YOU MUST FIRST WASH YOUR HANDS AT THE HAND SINK BEFORE REUTRNING TO KITCHEN.
- 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 AND COOKED FOOD FROM OUTSIDE GRILL IS HANDLED BY THE SAME PERSON. PROPER MEASURES ARE NOT IN PLACE TO PREVENT FOOD CONTAMINATION.
Location: -
Equipment: Char-grill
- 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: 1. CUT POTATOES FOUND IN AND AROUND THE HAND SINK . PLEASE DO NOT USE THE HAND SINK FOR ANY OTHER PURPOSE THAN HAND WASHING.
Location: Kitchen (front)
Equipment: Hand sink
- Duties of Person-in-charge / Employee Knowledge (corrected)
Person-in-charge not ensuring employees follow safety guidelines as outlined in section 119 of this code.
Correction: Refer to section 119 of code to ensure duties of person-in-charge are implemented.
Comments: THIS ESTABLISHMENT IS NOT FOLLOWING PROPER SAFETY PRECAUSTIONS TO ELIMINATE THE RISK OF A FOOD BORNE ILLNESS. 1. THE SAME EMPLOYEE HANDLING RAW MEAT IS HANDLING COOKED PRODUCT AND ALSO IS WALKING FOOD THROUGH THE DINNING ROOM INTO KITHCHEN. GRILLING MUST BE DONE IN BACK OF THE ESTABLISHMENT
- Contamination of sanitized tableware (corrected)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: ICE SCOOP HANDLE STORED IN THE ICE. STORE THE ICE SCOOP WITH OUT CONTACTING THE ICE .
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE HOOD LIGHT.
Location: Kitchen
- 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: 1. 2 BULK ROLLS OF GROUND BEEF WERE STORED ON THE 3 BAY SINK THAWING. PLEASE THAW USING ONE OF THE ABOVE CORRECTIVE ACTIONS.
Location: Kitchen (back)
Equipment: 3-bay
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER IS LEAKING FROM THE EXHAUST FAN IN THE WALK COOLER. PLEASE HAVE EQUIPMENT REPAIRED.
Location: Kitchen
Equipment: Walk in cooler
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. NO SOAP AT ANY KITCHEN HAND SINKS. REST ROOM HANDWASHING MAY NOT BE A REPLACEMENT FOR KITCHEN HAND SINK HANDWASHING. HANDWASHING SHOULD BE DONE AT BOTH LOCATION. HAND SINKS MUST BE FULLY STOCKED AT ALL TIMES TO ENSURE PROPER HANDWASHING IS DONE.
Location: Kitchen (front)
Equipment: Hand sink
|
09/05/2013 | Recheck |
- 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 DID NOT WASH THEIR HANDS AFTER RETURNING TO THE KITCHEN AREA. YOU MUST FIRST WASH YOUR HANDS AT THE HAND SINK BEFORE REUTRNING TO KITCHEN.
- Cross-contamination
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 AND COOKED FOOD FROM OUTSIDE GRILL IS HANDLED BY THE SAME PERSON. PROPER MEASURES ARE NOT IN PLACE TO PREVENT FOOD CONTAMINATION.
Location: -
Equipment: Char-grill
- 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: 1. CUT POTATOES FOUND IN AND AROUND THE HAND SINK . PLEASE DO NOT USE THE HAND SINK FOR ANY OTHER PURPOSE THAN HAND WASHING.
Location: Kitchen (front)
Equipment: Hand sink
- Contamination of sanitized tableware (corrected on site)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: ICE SCOOP HANDLE STORED IN THE ICE. STORE THE ICE SCOOP WITH OUT CONTACTING THE ICE .
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE HOOD LIGHT.
Location: Kitchen
- 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: 1. 2 BULK ROLLS OF GROUND BEEF WERE STORED ON THE 3 BAY SINK THAWING. PLEASE THAW USING ONE OF THE ABOVE CORRECTIVE ACTIONS.
Location: Kitchen (back)
Equipment: 3-bay
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER IS LEAKING FROM THE EXHAUST FAN IN THE WALK COOLER. PLEASE HAVE EQUIPMENT REPAIRED.
Location: Kitchen
Equipment: Walk in cooler
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. NO SOAP AT ANY KITCHEN HAND SINKS. REST ROOM HANDWASHING MAY NOT BE A REPLACEMENT FOR KITCHEN HAND SINK HANDWASHING. HANDWASHING SHOULD BE DONE AT BOTH LOCATION. HAND SINKS MUST BE FULLY STOCKED AT ALL TIMES TO ENSURE PROPER HANDWASHING IS DONE.
Location: Kitchen (front)
Equipment: Hand sink
|
08/23/2013 | Routine |
| No violation noted during this evaluation. | 04/25/2013 | Non-Illness Complaint |
- 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: PIE CRUST WAS STORED UNDER A SHEET PAN OF UNCOVERD RAW CHICKEN.
Location: Kitchen
Equipment: Walk in freezer
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: HOOD LIGHT WAS OUT.
Location: Kitchen
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: BOXES OF TO GO CONTAINER WERE STORED ON THE FLOOR IN THE FRONT KITCHEN AREA.
Location: Kitchen (front)
- 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 VENT DRIPPING GREASE . PLEASE CLEAN MORE FREQUENTLY.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER LEAKING OUTSIDE THE WALK IN COOLER.
Location: Kitchen
Equipment: Walk in cooler
- 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: BAG OF ONIONS WERE STORED ON THE FLOOR IN THE BACK DRY STORAGE AREA.
Location: Dry storage
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE A SHEILD FOR THE LIGHT IN WALK FREEZER.
Location: Kitchen
Equipment: Walk in freezer
|
04/19/2013 | Recheck |
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: PIE CRUST WAS STORED UNDER A SHEET PAN OF UNCOVERD RAW CHICKEN.
Location: Kitchen
Equipment: Walk in freezer
- 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.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: HOOD LIGHT WAS OUT.
Location: Kitchen
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: BOXES OF TO GO CONTAINER WERE STORED ON THE FLOOR IN THE FRONT KITCHEN AREA.
Location: Kitchen (front)
- 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 VENT DRIPPING GREASE . PLEASE CLEAN MORE FREQUENTLY.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER LEAKING OUTSIDE THE WALK IN COOLER.
Location: Kitchen
Equipment: Walk in cooler
- 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: BAG OF ONIONS WERE STORED ON THE FLOOR IN THE BACK DRY STORAGE AREA.
Location: Dry storage
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE A SHEILD FOR THE LIGHT IN WALK FREEZER.
Location: Kitchen
Equipment: Walk in freezer
|
04/11/2013 | Routine |
- 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 MEAT WAS UNMARKED IN THE WALK IN COOLER. FOOD STORED OVER NIGHT MUST BE MARKED WITH AN DISCARD DATE.
Location: Kitchen
Equipment: Walk in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Can opener
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE LIGHT IN HOOD SYSTEM
Location: Kitchen
- 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 SYSTEM AND VENTS ARE HEAVILY SOILED
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. FLOOR IN DRY STORAGE AREA IS SOILED 2. FLOOR NEAR THE COOKING EQUIPMENT IS SOILED
Location: Dry storage
- 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. FLOOR IN DRY STORAGE AREA IS SOILED 2. FLOOR NEAR THE COOKING EQUIPMENT IS SOILED
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: 1. BUCKET OF CHICKEN BASE STORED ON THE FLOOR IN THE DRY STORAGE AREA.2. PAN OF SOUP STORED ONTHE FLOOR INTHE WALK IN
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Cook line
Equipment: Deep fryer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Cook line
Equipment: Oven
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. MICROWAVE IS SOILED.2. DEEP FRIER BASKETS ARE HEAVILY SOILED.
Location: Kitchen (front)
Equipment: Microwave oven
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. MICROWAVE IS SOILED.2. DEEP FRIER BASKETS ARE HEAVILY SOILED.
Location: Kitchen
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: ICE SCOOP WAS STORED WITH THE HANDLE TOUCHING THE ICE . STORE ICE SCOOP WITH THE HANDLE UP OR STORE SCOOP OUTSIDE THE ICE MACHINE.
|
12/27/2012 | Recheck |
- 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 MEAT WAS UNMARKED IN THE WALK IN COOLER. FOOD STORED OVER NIGHT MUST BE MARKED WITH AN DISCARD DATE.
Location: Kitchen
Equipment: Walk in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Can opener
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE LIGHT IN HOOD SYSTEM
Location: Kitchen
- 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 SYSTEM AND VENTS ARE HEAVILY SOILED
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. FLOOR IN DRY STORAGE AREA IS SOILED 2. FLOOR NEAR THE COOKING EQUIPMENT IS SOILED
Location: Dry storage
- 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. FLOOR IN DRY STORAGE AREA IS SOILED 2. FLOOR NEAR THE COOKING EQUIPMENT IS SOILED
Location: Cook line
- 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: 1. BUCKET OF CHICKEN BASE STORED ON THE FLOOR IN THE DRY STORAGE AREA.2. PAN OF SOUP STORED ONTHE FLOOR INTHE WALK IN
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Cook line
Equipment: Deep fryer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Cook line
Equipment: Oven
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. MICROWAVE IS SOILED.2. DEEP FRIER BASKETS ARE HEAVILY SOILED.
Location: Kitchen (front)
Equipment: Microwave oven
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. MICROWAVE IS SOILED.2. DEEP FRIER BASKETS ARE HEAVILY SOILED.
Location: Kitchen
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: ICE SCOOP WAS STORED WITH THE HANDLE TOUCHING THE ICE . STORE ICE SCOOP WITH THE HANDLE UP OR STORE SCOOP OUTSIDE THE ICE MACHINE.
|
12/17/2012 | Routine |
- Receiving temperature 135 F (corrected)
Cooked food was not received at proper temperature.
Correction: Potentially hazardous food(s) that have been cooked to the proper temperature shall be received at 135 degrees F or above.
Comments: COOKED MEAT AND GRAVY STORED ON STEAM TABLE WAS NOT AT THE PROPER TEMPERATURE OF 135 OR ABOVE.
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: POTENIALLY HAZARDOUS FOOD STORED ON PREP TABLE. KEEP POTENIALLY HAZADOUS FOOD COLD AT 41 DEGREES OR HOT AT 135 DEGREES OR PROVIDE WRITTEN PROCEDDURE FOR MAINTAIN POTENIALLY HAZARDOUS FOODS WITH IN 4 HR.
Location: Kitchen
Equipment: Prep table
- 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.
- 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.
Location: Kitchen (front)
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: CLEAN AND SANITIZE AFTER USE.
Location: Kitchen
Equipment: Slicer
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: CLEAN AND SANITIZE AFTER USE.
Location: Kitchen
Equipment: Can opener
- 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.
Location: Kitchen
Equipment: Walk in cooler
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: 1. EXPIRED FOOD STORED IN WALK IN COOLER DATED 7/13 - 7/15. DISCARD FOOD 2. FOOD STORED IN REFRIGERATOR IN BACK KITCHEN WAS UNMARKED. DISCARD
Location: Kitchen
Equipment: Walk in cooler
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: 1. EXPIRED FOOD STORED IN WALK IN COOLER DATED 7/13 - 7/15. DISCARD FOOD 2. FOOD STORED IN REFRIGERATOR IN BACK KITCHEN WAS UNMARKED. DISCARD
Location: Kitchen
Equipment: Upright 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: 1. FRONT SANI BUCKET TOO STRONG. USE TEST KIT 2. NO SANTIZER BUCKET SET UP IN BACK KITCHEN WHILE EMPLOYEE'S ARE PREPPING FOOD. PROVIDE AND MAINTAIN SANITIZER BUCKET TO PREVENT CROSS CONTAMINATION.
Location: Kitchen (front)
- 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: 1. FRONT SANI BUCKET TOO STRONG. USE TEST KIT 2. NO SANTIZER BUCKET SET UP IN BACK KITCHEN WHILE EMPLOYEE'S ARE PREPPING FOOD. PROVIDE AND MAINTAIN SANITIZER BUCKET TO PREVENT CROSS CONTAMINATION.
Location: Kitchen
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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 VENTS SOILED
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WIPE CLOTH WERE NOT STORED IN A SANITIZER BUCKET.
Location: Kitchen (back)
- 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: 1. BAG OF ONIONS STORED ON THE FLOOR IN WALK IN COOLER.2. BOX OF CABBAGE STORE ON THE FLOOR IN KITCHEN.STORE 6 INCHES ABOVE THE FLOOR.
Location: Kitchen
Equipment: Walk in cooler
- 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: 1. BAG OF ONIONS STORED ON THE FLOOR IN WALK IN COOLER.2. BOX OF CABBAGE STORE ON THE FLOOR IN KITCHEN.STORE 6 INCHES ABOVE THE FLOOR.
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: 1-2. OVEN AND DEEP FRIER EXTERIOR SURFACES ARE HEAVILY SOILED. 3. BOTH WIRED SHELVES ATTACHED TO WALL ARE SOILED IN KITCHEN AREA.
Location: Kitchen
Equipment: Oven
- 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: 1-2. OVEN AND DEEP FRIER EXTERIOR SURFACES ARE HEAVILY SOILED. 3. BOTH WIRED SHELVES ATTACHED TO WALL ARE SOILED IN KITCHEN AREA.
Location: Kitchen
Equipment: Deep fryer
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen (front)
Equipment: Microwave oven
|
08/23/2012 | Recheck |
- Receiving temperature 135 F (corrected on site)
Cooked food was not received at proper temperature.
Correction: Potentially hazardous food(s) that have been cooked to the proper temperature shall be received at 135 degrees F or above.
Comments: COOKED MEAT AND GRAVY STORED ON STEAM TABLE WAS NOT AT THE PROPER TEMPERATURE OF 135 OR ABOVE.
- Time vs. temperature (corrected on site)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: POTENIALLY HAZARDOUS FOOD STORED ON PREP TABLE. KEEP POTENIALLY HAZADOUS FOOD COLD AT 41 DEGREES OR HOT AT 135 DEGREES OR PROVIDE WRITTEN PROCEDDURE FOR MAINTAIN POTENIALLY HAZARDOUS FOODS WITH IN 4 HR.
Location: Kitchen
Equipment: Prep table
- 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.
- Eating, drinking, smoking (corrected on site)
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.
Location: Kitchen (front)
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: CLEAN AND SANITIZE AFTER USE.
Location: Kitchen
Equipment: Slicer
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: CLEAN AND SANITIZE AFTER USE.
Location: Kitchen
Equipment: Can opener
- 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.
Location: Kitchen
Equipment: Walk in cooler
- Discarding datemarking
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: 1. EXPIRED FOOD STORED IN WALK IN COOLER DATED 7/13 - 7/15. DISCARD FOOD 2. FOOD STORED IN REFRIGERATOR IN BACK KITCHEN WAS UNMARKED. DISCARD
Location: Kitchen
Equipment: Walk in cooler
- Discarding datemarking
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: 1. EXPIRED FOOD STORED IN WALK IN COOLER DATED 7/13 - 7/15. DISCARD FOOD 2. FOOD STORED IN REFRIGERATOR IN BACK KITCHEN WAS UNMARKED. DISCARD
Location: Kitchen
Equipment: Upright cooler
- 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. FRONT SANI BUCKET TOO STRONG. USE TEST KIT 2. NO SANTIZER BUCKET SET UP IN BACK KITCHEN WHILE EMPLOYEE'S ARE PREPPING FOOD. PROVIDE AND MAINTAIN SANITIZER BUCKET TO PREVENT CROSS CONTAMINATION.
Location: Kitchen (front)
- 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. FRONT SANI BUCKET TOO STRONG. USE TEST KIT 2. NO SANTIZER BUCKET SET UP IN BACK KITCHEN WHILE EMPLOYEE'S ARE PREPPING FOOD. PROVIDE AND MAINTAIN SANITIZER BUCKET TO PREVENT CROSS CONTAMINATION.
Location: Kitchen
- 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.
- 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 VENTS SOILED
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WIPE CLOTH WERE NOT STORED IN A SANITIZER BUCKET.
Location: Kitchen (back)
- 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: 1. BAG OF ONIONS STORED ON THE FLOOR IN WALK IN COOLER.2. BOX OF CABBAGE STORE ON THE FLOOR IN KITCHEN.STORE 6 INCHES ABOVE THE FLOOR.
Location: Kitchen
Equipment: Walk in cooler
- 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: 1. BAG OF ONIONS STORED ON THE FLOOR IN WALK IN COOLER.2. BOX OF CABBAGE STORE ON THE FLOOR IN KITCHEN.STORE 6 INCHES ABOVE THE FLOOR.
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: 1-2. OVEN AND DEEP FRIER EXTERIOR SURFACES ARE HEAVILY SOILED. 3. BOTH WIRED SHELVES ATTACHED TO WALL ARE SOILED IN KITCHEN AREA.
Location: Kitchen
Equipment: Oven
- 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: 1-2. OVEN AND DEEP FRIER EXTERIOR SURFACES ARE HEAVILY SOILED. 3. BOTH WIRED SHELVES ATTACHED TO WALL ARE SOILED IN KITCHEN AREA.
Location: Kitchen
Equipment: Deep fryer
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen (front)
Equipment: Microwave oven
|
08/16/2012 | Routine |
| No violation noted during this evaluation. | 05/25/2012 | Non-Illness Complaint |
- 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.
- 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.
- 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 meat store over ready to eat food.
Location: Kitchen
Equipment: Walk in cooler
- 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 meat store over ready to eat food.
Location: Back room
Equipment: Upright cooler
- Employee contamination of food (corrected)
Food that is unsafe, misbranded, adulterated or contaminated.
Correction: Food that is contaminated by food employees, consumers, or other persons through contact with soiled hands, bodily discharges, such as nasal or oral discharges, or other means shall be discarded.
Comments: Employee came into the kitchen from out doors to fill a bag with ice an did not wash his hands.
Location: Kitchen (front)
Equipment: Ice machine
- Employee contamination of food (corrected)
Food that is unsafe, misbranded, adulterated or contaminated.
Correction: Food that is contaminated by food employees, consumers, or other persons through contact with soiled hands, bodily discharges, such as nasal or oral discharges, or other means shall be discarded.
Comments: Employee came into the kitchen from out doors to fill a bag with ice an did not wash his hands.
Location: Cook line
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Slicer
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Light out in hood system
Location: Kitchen
- Wiping cloth(s) / separate cloth(s) (corrected)
Wiping cloth(s) used improperly.
Correction: Cloth(s) used for raw animal products shall be kept separate from other cloth(s) and used for other purposes.
Location: Kitchen (front)
- 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: Sugar, sweet potatoes. can goods and raw meat stored on the floor.
Location: Back room
- 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: Sugar, sweet potatoes. can goods and raw meat stored on the floor.
Location: Walk-in freezer
Equipment: Walk in freezer
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen
Equipment: Deep fryer
|
04/16/2012 | Recheck |
- Glove Use (Critical) (corrected on site)
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.
- 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.
- Cross-contamination
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 meat store over ready to eat food.
Location: Kitchen
Equipment: Walk in cooler
- Cross-contamination
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 meat store over ready to eat food.
Location: Back room
Equipment: Upright cooler
- Employee contamination of food
Food that is unsafe, misbranded, adulterated or contaminated.
Correction: Food that is contaminated by food employees, consumers, or other persons through contact with soiled hands, bodily discharges, such as nasal or oral discharges, or other means shall be discarded.
Comments: Employee came into the kitchen from out doors to fill a bag with ice an did not wash his hands.
Location: Kitchen (front)
Equipment: Ice machine
- Employee contamination of food
Food that is unsafe, misbranded, adulterated or contaminated.
Correction: Food that is contaminated by food employees, consumers, or other persons through contact with soiled hands, bodily discharges, such as nasal or oral discharges, or other means shall be discarded.
Comments: Employee came into the kitchen from out doors to fill a bag with ice an did not wash his hands.
Location: Cook line
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Slicer
- 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.
- 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.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Light out in hood system
Location: Kitchen
- Wiping cloth(s) / separate cloth(s)
Wiping cloth(s) used improperly.
Correction: Cloth(s) used for raw animal products shall be kept separate from other cloth(s) and used for other purposes.
Location: Kitchen (front)
- 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: Sugar, sweet potatoes. can goods and raw meat stored on the floor.
Location: Back room
- 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: Sugar, sweet potatoes. can goods and raw meat stored on the floor.
Location: Walk-in freezer
Equipment: Walk in freezer
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen
Equipment: Deep fryer
|
04/06/2012 | 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.
- 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.
- 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: 1. Employee drink on the counter near the hand sink.
Location: Kitchen (front)
- 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: 1. Eggs stored on top of the juice drink in the cold top cooler2. Raw meat stored on the top shelf above ready to eat foods in the walk cooler.
Location: Kitchen (front)
- 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: 1. Eggs stored on top of the juice drink in the cold top cooler2. Raw meat stored on the top shelf above ready to eat foods in the walk cooler.
Location: Kitchen
- 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.
Location: Kitchen
Equipment: Walk in 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 (front)
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Water leaking from the dish machine. Done Please have repaired Sink drains clogged. Done
Location: Kitchen (back)
- 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 system soiled
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: Floor heavily soiled near the friers and stove. Wall behind 2 bay sink.
Location: Kitchen (back)
- 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: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Repair Dish machine
Location: Kitchen
Equipment: Dishmachine
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen (back)
Equipment: Deep fryer
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen (back)
Equipment: Stove
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen (back)
Equipment: Oven
|
03/05/2012 | Illness Complaint 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.
- 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.
- 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: 1. Employee drink on the counter near the hand sink.
Location: Kitchen (front)
- 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: 1.Eggs stored on top of the juice drink in the cold top cooler2. Raw meat stored on the top shelf above ready to eat foods in the walk cooler.
Location: Kitchen (front)
- 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: 1.Eggs stored on top of the juice drink in the cold top cooler2. Raw meat stored on the top shelf above ready to eat foods in the walk cooler.
Location: Kitchen
- 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.
Location: Kitchen
Equipment: Walk in 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 (front)
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Water leaking from the dish machine. Please have repaired Sink drains clogged
Location: Kitchen (back)
- 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 system soiled
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: Floor heavily soiled near the friers and stove. Wall behind 2 bay sink.
Location: Kitchen (back)
- 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: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Repair Dish machine
Location: Kitchen
Equipment: Dishmachine
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen (back)
Equipment: Deep fryer
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen (back)
Equipment: Stove
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen (back)
Equipment: Oven
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02/23/2012 | Illness Complaint 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.
- 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.
- 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: 1. Employee drink on the counter near the hand sink.
Location: Kitchen (front)
- 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: 1.Eggs stored on top of the juice drink in the cold top cooler2. Raw meat stored on the top shelf above ready to eat foods in the walk cooler.
Location: Kitchen (front)
- 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: 1.Eggs stored on top of the juice drink in the cold top cooler2. Raw meat stored on the top shelf above ready to eat foods in the walk cooler.
Location: Kitchen
- 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.
Location: Kitchen
Equipment: Walk in cooler
- 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
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Water leaking from the dish machine. Please have repaired Sink drains clogged
Location: Kitchen (back)
- 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 system soiled
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: Floor heavily soiled near the friers and stove. Wall behind 2 bay sink.
Location: Kitchen (back)
- Wiping cloths / clean
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Repair Dish machine
Location: Kitchen
Equipment: Dishmachine
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen (back)
Equipment: Deep fryer
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen (back)
Equipment: Stove
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen (back)
Equipment: Oven
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02/15/2012 | Illness Complaint |
- 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: CLEAN AND RESURFACE PREP TABLE LOWER SHELF.
Location: Kitchen
Equipment: Prep table
- 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.
Location: Kitchen
Equipment: Walk in cooler
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Location: Kitchen
Equipment: Dishmachine
|
01/04/2012 | 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: CLEAN AND RESURFACE PREP TABLE LOWER SHELF.
Location: Kitchen
Equipment: Prep table
- 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.
Location: Kitchen
Equipment: Walk in cooler
- 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.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Location: Kitchen
Equipment: Dishmachine
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12/23/2011 | Routine |
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