- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SOILED KNIVES IN KNIFE RACK. CLEAN AND SANITIZE AFTER EACH USE.KNIVES CLEANED CORRECTED ON SITE.
Location: Kitchen
Equipment: Knife/utensil rack
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LID OPEN. KEEP LID CLOSED TO PREVENT PEST ENTRY.LID CLOSED CORRECTED ON SITE.
Location: Dumpster area
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: LOOSE TRASH AROUND GREASE BIN.CLEAN AREA, KEEP ALL REFUSE INSIDE DUMPSTER.
Location: Dumpster area
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: ICE DISPENSING PLATFORM SOILED WITH RUST STAINS. CLEAN AND SANITIZE. PLATFORM CLEANED CORRECTED ON SITE.
Location: Kitchen
Equipment: Ice bin
|
09/17/2014 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BLADE OF TABLE MOUNTED CAN OPEN IN KITCHEN IS SOILED.CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Can opener
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. GREASE CATCHER FOR COOK LINE IN DISREPAIR AND LEAKING GREASE DOWN EQUIPMENT AND ONTO FLOOR.REPAIR ACCORDINGLY TO PREVENT GREASE BUILD UP ON FLOOR AND EQUIPMENT.
Location: Cook line
|
04/23/2014 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BLADE OF TABLE MOUNTED CAN OPEN IN KITCHEN IS SOILED.CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Can opener
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. GREASE CATCHER FOR COOK LINE IN DISREPAIR AND LEAKING GREASE DOWN EQUIPMENT AND ONTO FLOOR.REPAIR ACCORDINGLY TO PREVENT GREASE BUILD UP ON FLOOR AND EQUIPMENT.
Location: Cook line
|
04/14/2014 | Routine |
| No violation noted during this evaluation. | 08/27/2013 | Routine |
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 02/08/13:Expo line, no handwshing before putting on gloves
- 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: Open cup x 1
Location: Kitchen (back)
- 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. Employee using handsink to rinse cloth to wipe down onion ring machine. Use the vegetable sink2. Square spider tool sitting inside handsink next to potato cutter
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Employee using handsink to rinse cloth to wipe down onion ring machine. Use the vegetable sink2. Square spider tool sitting inside handsink next to potato cutter
Location: Cook line
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: Leaks at the bottom, repair to not leak
Location: Kitchen (back)
Equipment: 2-bay
- Self service utensils (corrected)
Utensil(s) for ready to eat food(s) at self service operation not provided.
Correction: Provide suitable utensil(s) or other effective dispensing method(s).
Comments: Tongs for lemon wedges. Provided by manager
Location: Wait staff area
- 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: Prepping onion rings, hotel pan sitting on trash can. Then the hotel pan is set on shelving in WIC. Do not use trash can to store food containers
Location: Kitchen (back)
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Handsink towards the entry of the cookline
Location: Cook line
Equipment: Hand sink
- 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: Butter scoop stored at room temperature water. Changed to hot water.
Location: Expo line
Equipment: ------------ Miscellaneous -----------
|
02/08/2013 | Recheck |
- 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: Open cup x 1
Location: Kitchen (back)
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Employee using handsink to rinse cloth to wipe down onion ring machine. Use the vegetable sink2. Square spider tool sitting inside handsink next to potato cutter
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Employee using handsink to rinse cloth to wipe down onion ring machine. Use the vegetable sink2. Square spider tool sitting inside handsink next to potato cutter
Location: Cook line
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: Leaks at the bottom, repair to not leak
Location: Kitchen (back)
Equipment: 2-bay
- Self service utensils (corrected on site)
Utensil(s) for ready to eat food(s) at self service operation not provided.
Correction: Provide suitable utensil(s) or other effective dispensing method(s).
Comments: Tongs for lemon wedges. Provided by manager
Location: Wait staff area
- 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: Prepping onion rings, hotel pan sitting on trash can. Then the hotel pan is set on shelving in WIC. Do not use trash can to store food containers
Location: Kitchen (back)
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Handsink towards the entry of the cookline
Location: Cook line
Equipment: Hand sink
- 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: Butter scoop stored at room temperature water. Changed to hot water.
Location: Expo line
Equipment: ------------ Miscellaneous -----------
|
02/05/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Cold top cooler on cooks line holding cold food items at 57 deg. F on top of unit and between 47 and 52 deg. F in pull out drawers. Repair unit to a sound working condiiton so as to hold all cold foods at 41 deg. F or below.
Location: Cook line
Equipment: Prep Top Cooler
- 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. Food handlers not washing hands before preping and handling food. Wash hands with soap and water before any food prep or handling. 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: 1. Food handler handled raw meat then touched top of hamburger bun with same gloves used to handle raw meat. You must change glvoes between handling raw meat and prep/ touching ready to eat food items. Hands must be washed betoween glove changes.
Location: Cook line
- 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. Hand sink in back kitchen area being used as a dump sink. A hand washing facility may not be used for purpose(s) other than hand washing.
Location: Kitchen (back)
Equipment: Hand sink
- Glove use (Non-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.
Comments: 1. Food handlers not washing hands at hand sink before using gloves to handle ready to eat food items. Wash hands at hand sink with soap and water before using gloves to handle food.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Exhaust hood missing either a filter or spacer in hood above cooking equipment. Provide.
Location: Cook line
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. Hand sink in back kitchen area missing hand soap. Provide soap.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink on cooks line by potato prep station. Provide towels. 2. No hand towels at hand sink in bar area. Provide.
Location: Cook line
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Faucet at hand sink on cooks line by door way driping. Repiar to a sound working condition.
Location: Cook line
Equipment: Hand sink
|
09/20/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Cold top cooler on cooks line holding cold food items at 57 deg. F on top of unit and between 47 and 52 deg. F in pull out drawers. Repair unit to a sound working condiiton so as to hold all cold foods at 41 deg. F or below.
Location: Cook line
Equipment: Prep Top Cooler
- 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. Food handlers not washing hands before preping and handling food. Wash hands with soap and water before any food prep or handling. 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: 1. Food handler handled raw meat then touched top of hamburger bun with same gloves used to handle raw meat. You must change glvoes between handling raw meat and prep/ touching ready to eat food items. Hands must be washed betoween glove changes.
Location: Cook line
- 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. Hand sink in back kitchen area being used as a dump sink. A hand washing facility may not be used for purpose(s) other than hand washing.
Location: Kitchen (back)
Equipment: Hand sink
- Glove use (Non-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.
Comments: 1. Food handlers not washing hands at hand sink before using gloves to handle ready to eat food items. Wash hands at hand sink with soap and water before using gloves to handle food.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Exhaust hood missing either a filter or spacer in hood above cooking equipment. Provide.
Location: Cook line
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. Hand sink in back kitchen area missing hand soap. Provide soap.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink on cooks line by potato prep station. Provide towels. 2. No hand towels at hand sink in bar area. Provide.
Location: Cook line
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Faucet at hand sink on cooks line by door way driping. Repiar to a sound working condition.
Location: Cook line
Equipment: Hand sink
|
09/13/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Cold top cooler on cooks line holding cold food items at 57 deg. F on top of unit and between 47 and 52 deg. F in pull out drawers. Repair unit to a sound working condiiton so as to hold all cold foods at 41 deg. F or below.
Location: Cook line
Equipment: Prep Top Cooler
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. Food handlers not washing hands before preping and handling food. Wash hands with soap and water before any food prep or handling. 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: 1. Food handler handled raw meat then touched top of hamburger bun with same gloves used to handle raw meat. You must change glvoes between handling raw meat and prep/ touching ready to eat food items. Hands must be washed betoween glove changes.
Location: Cook line
- 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. Hand sink in back kitchen area being used as a dump sink. A hand washing facility may not be used for purpose(s) other than hand washing.
Location: Kitchen (back)
Equipment: Hand sink
- Glove use (Non-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.
Comments: 1. Food handlers not washing hands at hand sink before using gloves to handle ready to eat food items. Wash hands at hand sink with soap and water before using gloves to handle food.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Exhaust hood missing either a filter or spacer in hood above cooking equipment. Provide.
Location: Cook line
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. Hand sink in back kitchen area missing hand soap. Provide soap.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink on cooks line by potato prep station. Provide towels. 2. No hand towels at hand sink in bar area. Provide.
Location: Cook line
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Faucet at hand sink on cooks line by door way driping. Repiar to a sound working condition.
Location: Cook line
Equipment: Hand sink
|
09/06/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Large cold top unit holding foods at 48 to 50 on top of unit. 50 deg. F in pull out drawers. Repair unit so as to hold all cold foods at 41 deg. F or below.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Two door reach in freezer has large amount of ice built up inside of unit. Repair.
Location: Kitchen (back)
Equipment: reach in freezer
|
04/25/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Large cold top unit holding foods at 48 to 50 on top of unit. 50 deg. F in pull out drawers. Repair unit so as to hold all cold foods at 41 deg. F or below.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Two door reach in freezer has large amount of ice built up inside of unit. Repair.
Location: Kitchen (back)
Equipment: reach in freezer
|
04/18/2012 | Routine |
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: 1. Food handler on cooks lline touched ready to eat food item with bare hand. Use approved utensils to handle all ready to eat food items. Provide and use utensils such as gloves, deli wrap, or tongs.
- Glove use (Non-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.
Comments: 1. Food handler on cooks line handling raw beef with gloves then removing gloves and putting on new gloves without washing hands at approved hand sink with soap and water. Wash hands with soap and water before using gloves to handle food items.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Soiled wet wiping towels on shelf below steam table on cooks line. Keep all wiping towels clean and stored in approved sanitizer when not in use.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Two door reach in freezer next to two bay sink has large amount of frost built up inside of unit. Repair unit to a sound working conditon. 2.. Hand sink loose from wall in dish machine area. Repair hand sink to a sound working condition.
Location: Kitchen
Equipment: Reach in freezer (2door)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Two door reach in freezer next to two bay sink has large amount of frost built up inside of unit. Repair unit to a sound working conditon. 2.. Hand sink loose from wall in dish machine area. Repair hand sink to a sound working condition.
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in bar area. Provide towels.
Location: Bar
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Cold water faucet not working at one faucet at three bay sink. Repair.
Equipment: 3-bay
|
12/13/2011 | Recheck |
- Bare hand contact (critical)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: 1. Food handler on cooks lline touched ready to eat food item with bare hand. Use approved utensils to handle all ready to eat food items. Provide and use utensils such as gloves, deli wrap, or tongs.
- Glove use (Non-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.
Comments: 1. Food handler on cooks line handling raw beef with gloves then removing gloves and putting on new gloves without washing hands at approved hand sink with soap and water. Wash hands with soap and water before using gloves to handle food items.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Soiled wet wiping towels on shelf below steam table on cooks line. Keep all wiping towels clean and stored in approved sanitizer when not in use.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Two door reach in freezer next to two bay sink has large amount of frost built up inside of unit. Repair unit to a sound working conditon. 2.. Hand sink loose from wall in dish machine area. Repair hand sink to a sound working condition.
Location: Kitchen
Equipment: Reach in freezer (2door)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Two door reach in freezer next to two bay sink has large amount of frost built up inside of unit. Repair unit to a sound working conditon. 2.. Hand sink loose from wall in dish machine area. Repair hand sink to a sound working condition.
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in bar area. Provide towels.
Location: Bar
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Cold water faucet not working at one faucet at three bay sink. Repair.
Equipment: 3-bay
|
12/06/2011 | Routine |
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