- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: LABEL CHEMICAL SPRAY BOTTLES.
Location: Service counter
- 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).
Location: Service counter
- 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).
Location: Kitchen (back)
- 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).
Location: Dish machine area
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: DISHMACHINE NOT SANITIZING PROPERLY FOR QUAT (CURRENTLY AT 0 PPM); REPAIR TO ENSURE THAT DISHMACHINE IS SANITIZING AT LEAST 200 PPM FOR QUAT.*CORRECTIVE ACTION* DISHMACHINE WAS PRIMED BY MANAGEMENT; HOWEVER, DISHMACHINE IS NOT SANITIZING PROPERLY. MANGEMENT WILL CONSULT SERVICE PROVIDR TO HAVE DISHMACHINE REPAIRED PROPERLY. ESTABLISHMENT MUST USE 3-BAY SINK WASH/RINSE/SANITIZE METHOD UNTIL DISHMACHINE REPAIRS ARE REPAIRED PROPERLY.
Location: Kitchen
Equipment: Dishmachine
- 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.
Comments: 1) FOOD HANDLER PREPARING FOOD WHILE PERSONAL DRINK WAS ON PREP TABLE--DISCONTINUE THIS BEHAVIOR.2) FOOD HANDLER IN KITCHEN EATING--DISCONTINUE THIS BEHAIVOR.
Location: Kitchen
Equipment: Prep table
- 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.
Comments: 1) FOOD HANDLER PREPARING FOOD WHILE PERSONAL DRINK WAS ON PREP TABLE--DISCONTINUE THIS BEHAVIOR.2) FOOD HANDLER IN KITCHEN EATING--DISCONTINUE THIS BEHAIVOR.
Location: Prep area
- 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: ENSURE CONSISTENT DATE-MARKING FOR POTENTIALLY HAZARDOUS FOODS (EX. LASAGNA).
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON.
Location: Kitchen
Equipment: Cold top
- 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: Mixer
- 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: Can opener
- 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: Prep table
- 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: Metal shelving
- 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.
- Single Service/Equipment storage (corrected on site)
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: KEEP ALL SINGLE-SERVICE USE ITEMS AND EQUIPMENT (EX. CHAFER DISHES) STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen
- Single Service/Equipment storage (corrected on site)
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: KEEP ALL SINGLE-SERVICE USE ITEMS AND EQUIPMENT (EX. CHAFER DISHES) STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Dry storage
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: CLEAN ALL CLEAN EXPOSED EQUIPMENT/UTENSILS INVERTED PROPERLY DURING STORAGE.
Location: Kitchen
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: CLEAN ALL CLEAN EXPOSED EQUIPMENT/UTENSILS INVERTED PROPERLY DURING STORAGE.
Location: Kitchen (back)
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: CLEAN ALL CLEAN EXPOSED EQUIPMENT/UTENSILS INVERTED PROPERLY DURING STORAGE.
Location: Dry storage
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE VACCUUM CLEANER OUT OF KITCHEN.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND BACK STORAGE ROOM FLOORS.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND BACK STORAGE ROOM FLOORS.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND BACK STORAGE ROOM FLOORS.
Location: Back room
- Food equipment classification standards.
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: REMOVE DOMESTIC HOME-STYLE EQUIPMENT FROM KITCHEN (EX. STOVE AND DEEP FRYER).REPLACE WITH COMMERICALLY APPROVED FOOD GRADE EQUIPMENT ONLY.DEEP FRYERS---HOOD SYSTEM MAY BE NEEDED.
Location: Kitchen
Equipment: Stove
- Food equipment classification standards.
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: REMOVE DOMESTIC HOME-STYLE EQUIPMENT FROM KITCHEN (EX. STOVE AND DEEP FRYER).REPLACE WITH COMMERICALLY APPROVED FOOD GRADE EQUIPMENT ONLY.DEEP FRYERS---HOOD SYSTEM MAY BE NEEDED.
Location: Kitchen
Equipment: Deep fryer
- 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: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED FANS.2) SOILED KITCHEN DRY STORAGE, FOOD STORAGE AND DISH STORAGE SHELVING.3) SOILED DINING ROOM PLASTIC TABLE SKIRTING (CHANGE REGULARLY).
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED FANS.2) SOILED KITCHEN DRY STORAGE, FOOD STORAGE AND DISH STORAGE SHELVING.3) SOILED DINING ROOM PLASTIC TABLE SKIRTING (CHANGE REGULARLY).
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED FANS.2) SOILED KITCHEN DRY STORAGE, FOOD STORAGE AND DISH STORAGE SHELVING.3) SOILED DINING ROOM PLASTIC TABLE SKIRTING (CHANGE REGULARLY).
Location: Dry storage
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED FANS.2) SOILED KITCHEN DRY STORAGE, FOOD STORAGE AND DISH STORAGE SHELVING.3) SOILED DINING ROOM PLASTIC TABLE SKIRTING (CHANGE REGULARLY).
Location: Dining room
- 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: IMRPOVE ROUTINE DETAILED CLEANING AND SANITIZING OF DINING ROOM SODA MACHINE AND SODA NOZZELS (INTERIOR AND EXTERIOR) SURFACES.
Location: Dining room
Equipment: Soda machine
- 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: Pizza oven
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: IN PROGRESS: NEW LIGHT FIXTURES AND LIGHT GUARD SHIELDS ARE BEING INSTALLED.PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN CEILING.
Location: Kitchen
- Linens food contact (corrected)
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Comments: DO NOT USE LINEN TOWELS AS LINER FOR CLEAN GLASSWARE; USE ONLY EASILY CLEANABLE SURFACES SUCH AT BAR MATS.
Location: Service counter
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Location: Emp restroom
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Location: Restroom
|
07/24/2014 | Recheck |
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: LABEL CHEMICAL SPRAY BOTTLES.
Location: Service counter
- 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).
Location: Service counter
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Location: Kitchen (back)
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Location: Dish machine area
- 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: DISHMACHINE NOT SANITIZING PROPERLY FOR QUAT (CURRENTLY AT 0 PPM); REPAIR TO ENSURE THAT DISHMACHINE IS SANITIZING AT LEAST 200 PPM FOR QUAT.*CORRECTIVE ACTION* DISHMACHINE WAS PRIMED BY MANAGEMENT. CONTINUE TO MONITOR.
Location: Kitchen
Equipment: Dishmachine
- 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: ENSURE CONSISTENT DATE-MARKING FOR POTENTIALLY HAZARDOUS FOODS (EX. LASAGNA).
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Cold top
- 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: Mixer
- 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: Can opener
- 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: Prep table
- 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: Metal shelving
- 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: KEEP ALL SINGLE-SERVICE USE ITEMS AND EQUIPMENT (EX. CHAFER DISHES) STORED OFF FLOOR AT LEAST 6 INCHES.
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: KEEP ALL SINGLE-SERVICE USE ITEMS AND EQUIPMENT (EX. CHAFER DISHES) STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Dry storage
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: CLEAN ALL CLEAN EXPOSED EQUIPMENT/UTENSILS INVERTED PROPERLY DURING STORAGE.
Location: Kitchen
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: CLEAN ALL CLEAN EXPOSED EQUIPMENT/UTENSILS INVERTED PROPERLY DURING STORAGE.
Location: Kitchen (back)
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: CLEAN ALL CLEAN EXPOSED EQUIPMENT/UTENSILS INVERTED PROPERLY DURING STORAGE.
Location: Dry storage
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE VACCUUM CLEANER OUT OF KITCHEN.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND BACK STORAGE ROOM FLOORS.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND BACK STORAGE ROOM FLOORS.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND BACK STORAGE ROOM FLOORS.
Location: Back room
- Food equipment classification standards.
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: REMOVE DOMESTIC HOME-STYLE EQUIPMENT FROM KITCHEN (EX. STOVE AND DEEP FRYER).REPLACE WITH COMMERICALLY APPROVED FOOD GRADE EQUIPMENT ONLY.DEEP FRYERS---HOOD SYSTEM MAY BE NEEDED.
Location: Kitchen
Equipment: Stove
- Food equipment classification standards.
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: REMOVE DOMESTIC HOME-STYLE EQUIPMENT FROM KITCHEN (EX. STOVE AND DEEP FRYER).REPLACE WITH COMMERICALLY APPROVED FOOD GRADE EQUIPMENT ONLY.DEEP FRYERS---HOOD SYSTEM MAY BE NEEDED.
Location: Kitchen
Equipment: Deep fryer
- 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: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED FANS.2) SOILED KITCHEN DRY STORAGE, FOOD STORAGE AND DISH STORAGE SHELVING.3) SOILED DINING ROOM PLASTIC TABLE SKIRTING (CHANGE REGULARLY).
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED FANS.2) SOILED KITCHEN DRY STORAGE, FOOD STORAGE AND DISH STORAGE SHELVING.3) SOILED DINING ROOM PLASTIC TABLE SKIRTING (CHANGE REGULARLY).
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED FANS.2) SOILED KITCHEN DRY STORAGE, FOOD STORAGE AND DISH STORAGE SHELVING.3) SOILED DINING ROOM PLASTIC TABLE SKIRTING (CHANGE REGULARLY).
Location: Dry storage
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED FANS.2) SOILED KITCHEN DRY STORAGE, FOOD STORAGE AND DISH STORAGE SHELVING.3) SOILED DINING ROOM PLASTIC TABLE SKIRTING (CHANGE REGULARLY).
Location: Dining room
- 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: IMRPOVE ROUTINE DETAILED CLEANING AND SANITIZING OF DINING ROOM SODA MACHINE AND SODA NOZZELS (INTERIOR AND EXTERIOR) SURFACES.
Location: Dining room
Equipment: Soda machine
- 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: Pizza oven
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN CEILING.
Location: Kitchen
- Linens food contact
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Comments: DO NOT USE LINEN TOWELS AS LINER FOR CLEAN GLASSWARE; USE ONLY EASILY CLEANABLE SURFACES SUCH AT BAR MATS.
Location: Service counter
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Location: Emp restroom
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Location: Womens restroom
|
07/16/2014 | Routine |
- 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.
Location: Kitchen (back)
|
07/16/2014 | Non-Illness Complaint |
- 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: Sanitizer provided but not being used for manual warewashing. Educated on proper use of three bay sink for sanitizer step, and provided educational handout that was posted on site. Sanitizer being properly used at end of inspection.CORRECTED ON SITE.
Location: Dish machine area
Equipment: 3-bay
- 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: Please store all boxes of single-serve items up off of 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: Canned goods in back area near door sharing space with equipment parts, dirty apron, etc. Please separate food items and single-serve containers out from other items to prevent contamination.
Location: Back room
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: Provide test strips so that sanitizer concentrations can be checked for manual dishwashing.
Location: Dish machine area
Equipment: 3-bay
|
11/11/2013 | Recheck |
- 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: Sanitizer provided but not being used for manual warewashing. Educated on proper use of three bay sink for sanitizer step, and provided educational handout that was posted on site. Sanitizer being properly used at end of inspection.CORRECTED ON SITE.
Location: Dish machine area
Equipment: 3-bay
- 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: Please store all boxes of single-serve items up off of 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: Canned goods in back area near door sharing space with equipment parts, dirty apron, etc. Please separate food items and single-serve containers out from other items to prevent contamination.
Location: Back room
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: Provide test strips so that sanitizer concentrations can be checked for manual dishwashing.
Location: Dish machine area
Equipment: 3-bay
|
10/28/2013 | Routine |
| No violation noted during this evaluation. | 10/28/2013 | Non-Illness Complaint |
| No violation noted during this evaluation. | 04/16/2013 | Non-Illness Complaint |
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Location: Three bay area
- Mops and brooms
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: Mops/brooms on floor in mop sink utility room.
Location: Utility room
- Restroom doors open
Toilet room door(s) not kept closed.
Correction: Toilet room door(s) shall be kept closed, except during cleaning and maintenance.
Comments: Need to install self closures on toilet room doors.
Location: Mens restroom
- Restroom doors open
Toilet room door(s) not kept closed.
Correction: Toilet room door(s) shall be kept closed, except during cleaning and maintenance.
Comments: Need to install self closures on toilet room doors.
Location: Womens restroom
- Restroom doors open
Toilet room door(s) not kept closed.
Correction: Toilet room door(s) shall be kept closed, except during cleaning and maintenance.
Comments: Need to install self closures on toilet room doors.
Location: Emp restroom
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04/04/2013 | Routine |
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: Additional protective guards needed.... Are on order at this time....
Location: Buffet
|
11/08/2012 | Non-Illness Complaint |
- Walls, floors, etc/soiled
Physical structure, walls, soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean wall area around hand sink as needed.
Location: Kitchen
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: Sneeze guard for pizza display is on order.
Location: Buffet
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize metal storage shelving of prep tables in kitchen as needed.
Location: Kitchen
Equipment: Prep table
|
10/23/2012 | Routine |
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: Provide/install protective guards (sneeze guards) on hot food buffet self service unit to provide adequate protection of open food on display.
Location: Buffet
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07/19/2012 | Pre-Licensing |
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored. (On wire rack shelf above 3 bay sink)
Comments: Store toxic items below equipment. Corrected during inspection
Location: Three bay area
|
04/17/2012 | Recheck |
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored. (On wire rack shelf above 3 bay sink)
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: Store toxic items below equipment. Corrected during inspection
Location: Three bay area
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04/09/2012 | Routine |
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