- 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: DINO DELI: EMPLOYEE DRINK ON COUNTER BEHIND COOLER. PLEASE STORE EMPLOYEE DRINKS IN A DESIGNATED 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: DINO DELI: SANITIZER 0 READING..QUAT SANITIZER SHOULD BE 150-400 PPM.
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 1. MAIN KITCHEN: CELL PHONE ON COUNTER BEHIND COOLER. PLEASE HAVE A DESIGNATED AREA FOR PERSONAL ITEMS.2. DINO DELI: CELL PHONE ON COUNTER.
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 1. MAIN KITCHEN: CELL PHONE ON COUNTER BEHIND COOLER. PLEASE HAVE A DESIGNATED AREA FOR PERSONAL ITEMS.2. DINO DELI: CELL PHONE ON COUNTER.
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. BURGER WORKS KITCHEN: WET TOWELS IN MOP SINK.2. MAIN KITCHEN: WET TOWELS ON COUNTER.
- Thawing (corrected on site)
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: BURGER WORKS KITCHEN: SAUSAGE THAWING ON COUNTER AT ROOM TEMPERATURE. PLEASE SEE CORRECTIVE ACTION
Location: Kitchen
- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: DINO DELI: NO THERMOMETER IN COOLER. COOLERS WERE ON DEFROST. MILK TEMP WAS AT 39 DEGREES F.
Equipment: -
- 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: DOWNSTAIRS STORAGE: PACKAGED FOOD ON GROUND. COS
Location: -
Equipment: Walk in freezer
- 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: DINING ROOM: SODA NOZZLE SOILED... NOZZLE WAS IMMEDIATELY TAKEN OFF AND CLEANED. THANK YOU!
Location: Dining room
Equipment: Soda machine
- Single Service Storage (corrected on site)
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: MAIN KITCHEN: TO GO CONTAINERS ON SHELVES NOT STORED UPSIDE DOWN.
Location: Kitchen
|
10/07/2014 | Routine |
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Some dust accumulated on removable hood filters on far right side of cook line. Uncovered buns cooling underneath. Clean; monitor and clean as needed in the future to prevent accumulation.
Location: Cook line
Equipment: -
|
05/27/2014 | Routine |
- 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: Milk and creamer for coffee held in containers on the counter at 44 degrees F. When cold food is held at temperatures above 41 degrees F a 4 hour discard time must be recorded in the time and temperature binder.
Location: Service counter
- 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 the bottom of the mop sink. Hang mops to dry above the sink.
Location: Basement
- 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: Boxes of single service cups and food containers stored on the floor in the basement. Store all single service items at least 6 inches above the floor.
Location: Basement
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: The seal running from the dump sink drainboard accross the kitchen to the 3-bay sink drain board is deteriorated. Reseal both sinks and drainboards to the wall.
Location: Kitchen
Equipment: 3-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: The seal running from the dump sink drainboard accross the kitchen to the 3-bay sink drain board is deteriorated. Reseal both sinks and drainboards to the wall.
Location: Kitchen
Equipment: Dump sink
- 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) boxes of frozen sausage stored on the floor in the basement walk in freezer.2) Box of chips stored on the floor in the dry storage room in the basement. Store all food items at least 6 inches above the floor.
Location: Basement
Equipment: Walk in freezer
- 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) boxes of frozen sausage stored on the floor in the basement walk in freezer.2) Box of chips stored on the floor in the dry storage room in the basement. Store all food items at least 6 inches above the floor.
Location: Dry storage
|
10/29/2013 | Routine |
- 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: EMPLOYEE BEVERAGES STORED ON SHELF ABOVE COUNTER TOP WITHOUT LIDS AND STRAWS.ENSURE ALL EMPLOYEE BEVERAGE CUPS ARE SUPPLIED WITH LIDS AND STRAWS AND STORED BELOW FOOD CONTACT SURFACES IN PREP AREA.
Location: Kitchen
- 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: QUAT SANITIZING SOLUTION TOO STRONG LOCATED IN THREE COMPARTMENT SINK.MAINTAIN SOLUTION AT THE PROPER CONCENTRATION OF 200 PPM. CALIBRATE/REPAIR DISPENSER IF NECESSARY.
Location: Kitchen
|
10/05/2013 | Routine |
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: NO WATER IS AVAILABLE
Location: Kitchen
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: NO WATER IS AVAILABLE
Location: Restroom
Equipment: -
|
09/27/2013 | Recheck |
| No violation noted during this evaluation. | 08/28/2013 | Illness Complaint |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Pan of black bean and corn salsa being held on the cold top cooler at 52 degrees F. Pan observed over filled and all other items on the cold top were at proper temperatures. Do not over fill pans on the cold top to ensure proper temperatures are held.
Location: Deli area
Equipment: Cold top
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Small leak at the base of the faucet on the dump sink in burger works. Repair faucet to good working condition.
Location: Kitchen (front)
Equipment: Dump sink
|
06/12/2013 | Routine |
| No violation noted during this evaluation. | 02/23/2013 | Routine |
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: DATEMARK POTENTIALLY HAZARDOUS FOOD ITEMS LIKE SLICED DELI MEATS, MAYO BASED SALADS, ETC. . DISCARD WITHIN 7 DAYS.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Location: Kitchen
Equipment: Walk in cooler
|
01/02/2013 | Recheck |
- Discarding datemarking
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: DATEMARK POTENTIALLY HAZARDOUS FOOD ITEMS LIKE SLICED DELI MEATS, MAYO BASED SALADS, ETC. . DISCARD WITHIN 7 DAYS.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Location: Kitchen
Equipment: Walk in cooler
|
11/21/2012 | Routine |
- 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. CLEAN THE SOILED HOOD AREAS.
Location: Kitchen
- Manifold rinse (corrected)
Hot water sanitizing temperature for warewash machine at the manifold is incorrect.
Correction: The temperature of the fresh hot water as it enters the manifold may not be more that 194 degrees F or less than: 165 degrees F for a stationary rack, single temperature machine; or 180 degrees F for all other machines. ESTABLISHMENT HAS BEEN USING A COMBINATION OF CHLORINE SANITIZER RINSE AND A BOOSTER HEATER. WITH THE BOOSTER HEATER ON, THE CHLORINE RINSE HAS NO READING WHEN THE BOOSTER HEATER IS RUNNING. ESTABLISHMENT HAS PROBLEMS WITH HOT WATER SUPPLY. ESTABLISHMENT WILL NOW USE THE CHLORINE WITHOUT THE BOOSTER HEATER.
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. Read-out according to service person does not work and part is scheduled for replacement. Internal temperature at dish level 173 degrees F with booster heater. Chlorine chemical is attached, but does not give a reading.
Location: Dish machine area
Equipment: Dishmachine
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination. CONTAINER OF VARIOUS SMALL ITEMS STORED IN BASKET STORED ABOVE PREP TABLE. REMOVE.
Location: Kitchen
|
08/03/2012 | Recheck |
- 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. CLEAN THE SOILED HOOD AREAS.
Location: Kitchen
- Manifold rinse
Hot water sanitizing temperature for warewash machine at the manifold is incorrect.
Correction: The temperature of the fresh hot water as it enters the manifold may not be more that 194 degrees F or less than: 165 degrees F for a stationary rack, single temperature machine; or 180 degrees F for all other machines. ESTABLISHMENT HAS BEEN USING A COMBINATION OF CHLORINE SANITIZER RINSE AND A BOOSTER HEATER. WITH THE BOOSTER HEATER ON, THE CHLORINE RINSE HAS NO READING WHEN THE BOOSTER HEATER IS RUNNING. ESTABLISHMENT HAS PROBLEMS WITH HOT WATER SUPPLY. ESTABLISHMENT WILL NOW USE THE CHLORINE WITHOUT THE BOOSTER HEATER.
Equipment: Dishmachine
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination. CONTAINER OF VARIOUS SMALL ITEMS STORED IN BASKET STORED ABOVE PREP TABLE. REMOVE.
Location: Kitchen
|
07/19/2012 | Routine |
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Replace light bulbs under ventilation system.
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen
|
02/28/2012 | Routine |
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: SNEEZEGUARD NEEDED ON THE HOT DOG GRILL
Location: Service counter
Equipment: -
|
02/01/2012 | Super Bowl 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: Mac-Cheese not date marked.
Location: Kitchen
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Location: Kitchen (back)
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Burger World
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Replace non-workin light bulbs in walk in freezer.
Location: Walk-in freezer
- 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.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Repair or replace or remove non-working refrigeration unit in kitchen.2. Repair ir replace faucet to two bay sink in kitchen.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Repair or replace or remove non-working refrigeration unit in kitchen.2. Repair ir replace faucet to two bay sink in kitchen.
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Shelves soiled under hood. Please clean and sanitize.
Location: Kitchen
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Alto Shaan warmer soiled. Please clean.,
Location: Kitchen
|
11/29/2011 | Recheck |
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