- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: BUCKET OF WATER INSIDE OF HAND SINK.
Location: Bar
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: WHISK IN HAND SINK.
Location: Kitchen
Equipment: Hand sink
- Hot water/capacity (corrected)
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: 1, DISH MACHINE TEMPERATURE 102 DEGREES F. DISH MACHINE TEMPERATURE SHOULD BE 150 DEGREES F OR WHAT THE DATA PLATE STATES AS THE CORRECT TEMPERATURE FOR THE MACHINE.2. MEN AND WOMEN'S RESTROOM WATER TEMPERATURE 79 DEGREES F. HAND SINK TEMPERATURE SHOULD BE AT LEAST 100 DEGREES F.
Location: Kitchen
Equipment: Dishmachine
- Hot water/capacity (corrected)
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: 1, DISH MACHINE TEMPERATURE 102 DEGREES F. DISH MACHINE TEMPERATURE SHOULD BE 150 DEGREES F OR WHAT THE DATA PLATE STATES AS THE CORRECT TEMPERATURE FOR THE MACHINE.2. MEN AND WOMEN'S RESTROOM WATER TEMPERATURE 79 DEGREES F. HAND SINK TEMPERATURE SHOULD BE AT LEAST 100 DEGREES F.
Location: Restroom
Equipment: Hand sink
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: SCOOP USED IN SUGAR DOES NOT HAVE HANDLE. PLEASE REPLACE WITH A SCOOP WITH A HANDLE AND KEEP THE HANDLE OUT OF FOOD.
Location: Kitchen
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 2-BAY SOILED. HANDLES ON 2 BAY SOILED.
Location: Kitchen
Equipment: 2-bay
- 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: SCOOP INSIDE OF FLOUR HAS HANDLE INSIDE OF FLOUR.
Location: Kitchen
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08/20/2014 | Recheck |
- 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.
Comments: BUCKET OF WATER INSIDE OF HAND SINK.
Location: Bar
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: WHISK IN HAND SINK.
Location: Kitchen
Equipment: Hand sink
- Hot water/capacity
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: 1, DISH MACHINE TEMPERATURE 102 DEGREES F. DISH MACHINE TEMPERATURE SHOULD BE 150 DEGREES F OR WHAT THE DATA PLATE STATES AS THE CORRECT TEMPERATURE FOR THE MACHINE.2. MEN AND WOMEN'S RESTROOM WATER TEMPERATURE 79 DEGREES F. HAND SINK TEMPERATURE SHOULD BE AT LEAST 100 DEGREES F.
Location: Kitchen
Equipment: Dishmachine
- Hot water/capacity
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: 1, DISH MACHINE TEMPERATURE 102 DEGREES F. DISH MACHINE TEMPERATURE SHOULD BE 150 DEGREES F OR WHAT THE DATA PLATE STATES AS THE CORRECT TEMPERATURE FOR THE MACHINE.2. MEN AND WOMEN'S RESTROOM WATER TEMPERATURE 79 DEGREES F. HAND SINK TEMPERATURE SHOULD BE AT LEAST 100 DEGREES F.
Location: Restroom
Equipment: Hand sink
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: SCOOP USED IN SUGAR DOES NOT HAVE HANDLE. PLEASE REPLACE WITH A SCOOP WITH A HANDLE AND KEEP THE HANDLE OUT OF FOOD.
Location: Kitchen
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 2-BAY SOILED. HANDLES ON 2 BAY SOILED.
Location: Kitchen
Equipment: 2-bay
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: SCOOP INSIDE OF FLOUR HAS HANDLE INSIDE OF FLOUR.
Location: Kitchen
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08/13/2014 | Routine |
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Sides of the deep fryer and the flat grill are soiled with grease. Clean the sides of both the flat grill and the deep fryer.
Location: Cook line
Equipment: Deep fryer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Sides of the deep fryer and the flat grill are soiled with grease. Clean the sides of both the flat grill and the deep fryer.
Location: Cook line
Equipment: Flat grill
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01/15/2014 | Routine |
- 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: Sour cream, mayo, etc. being held on the cold top at 47 degrees F. Check temperatures regularly and adjust the thermostat to ensure food is held at 41 degrees F.
Location: Kitchen
Equipment: Cold top
- Improper storage of clean equipment (corrected on site)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Cold top pans, pots, and skillets observed stored upright on wire shelves.
Location: Kitchen
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Both cold top and steam table cutting boards observed scored and soiled. Replace or resurface cutting boards.
Location: Kitchen
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07/10/2013 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: CO2 TANK AT THE BAR OBSERVED UNRESTRAINED. SECURE TANK TO A PERMANENT STRUCTURE WITH A CHAIN, BUNGEE CORD, ETC.
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: COOKED STEAK FOR TACOS ON THE STEAM TABLE MEASURED 131 DEGREES F. HOT POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 135 DEGREES F OR HIGHER. ADJUST THERMOSTAT AS NECESSARY.
Location: Kitchen
Equipment: Steam table
- 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: SPRAY BOTTLES (2) OF CLEAR LIQUID OBSERVED IN THE DISH MACHINE AREA WITH NO LABELS. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.
Location: Dish machine area
- 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: COVERED EMPLOYEE DRINK CUP OBSERVED ON THE PREP TABLE AT THE COOK LINE. STORE DRINKS BELOW FOOD AND FOOD CONTACT SURFACES TO PREVENT CONTAMINATION.
Location: Prep area
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: BOTTLES OF LOTION (2) OBSERVED ON THE EXPO LINE. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.
Location: Expo line
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: COVE BASE MOLDING OBSERVED MISSING AT THE FLOOR/WALL JUNCTURE UNDER THE DISH MACHINE AREA. INSTALL.
Location: Dish machine area
- 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: EXCESSIVE DUST BUILD-UP OBSERVED IN THE FAN GUARDS OF THE CONDENSER UNIT INSIDE THE WALK-IN COOLER. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Walk-in cooler
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: DISH SPRAY SINK OBSERVED UNATTACHED FROM THE WALL. SECURE/RESEAL.
Location: Dish machine area
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01/15/2013 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: CO2 TANK AT THE BAR OBSERVED UNRESTRAINED. SECURE TANK TO A PERMANENT STRUCTURE WITH A CHAIN, BUNGEE CORD, ETC.
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: COOKED STEAK FOR TACOS ON THE STEAM TABLE MEASURED 131 DEGREES F. HOT POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 135 DEGREES F OR HIGHER. ADJUST THERMOSTAT AS NECESSARY.
Location: Kitchen
Equipment: Steam table
- Toxic labeling (corrected on site)
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: SPRAY BOTTLES (2) OF CLEAR LIQUID OBSERVED IN THE DISH MACHINE AREA WITH NO LABELS. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.
Location: Dish machine area
- 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: COVERED EMPLOYEE DRINK CUP OBSERVED ON THE PREP TABLE AT THE COOK LINE. STORE DRINKS BELOW FOOD AND FOOD CONTACT SURFACES TO PREVENT CONTAMINATION.
Location: Prep area
- 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: BOTTLES OF LOTION (2) OBSERVED ON THE EXPO LINE. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.
Location: Expo line
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: COVE BASE MOLDING OBSERVED MISSING AT THE FLOOR/WALL JUNCTURE UNDER THE DISH MACHINE AREA. INSTALL.
Location: Dish machine area
- 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: EXCESSIVE DUST BUILD-UP OBSERVED IN THE FAN GUARDS OF THE CONDENSER UNIT INSIDE THE WALK-IN COOLER. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Walk-in cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: DISH SPRAY SINK OBSERVED UNATTACHED FROM THE WALL. SECURE/RESEAL.
Location: Dish machine area
|
01/08/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. ONE ITEM (POTATO SALAD) ON TOP OF MAKE TABLE COOLER AT IMPROPER TEMPERATURE. MONITOR COOLING, HOLDING, ETC...
Location: Cook line
Equipment: Make table cooler
- 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). CHEMICAL SPRAY BOTTLES STORED ON EQUIPMENT SHELVING. REMOVE.
Location: Dish machine area
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times. ITEMS STORED IN AND AROUND HAND SINK. KEEP FREE AND CLEAR.
Location: Dish machine area
Equipment: Hand sink
- 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. SPRAY BOTTLE OF SANITIZER 0%. MONITOR.
Location: Dish machine area
- Soap and towels at wrong sink (corrected)
Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices. REMOVE PAPER TOWEL DISPENSER FROM ABOVE 3-BAY SINK.
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. COLD WATER HANDLE NONFUNCTIONAL. REPAIR.
Location: Cook line
Equipment: Hand sink
|
04/27/2012 | Recheck |
- 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. ONE ITEM (POTATO SALAD) ON TOP OF MAKE TABLE COOLER AT IMPROPER TEMPERATURE. MONITOR COOLING, HOLDING, ETC...
Location: Cook line
Equipment: Make table cooler
- 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). CHEMICAL SPRAY BOTTLES STORED ON EQUIPMENT SHELVING. REMOVE.
Location: Dish machine area
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times. ITEMS STORED IN AND AROUND HAND SINK. KEEP FREE AND CLEAR.
Location: Dish machine area
Equipment: Hand sink
- 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. SPRAY BOTTLE OF SANITIZER 0%. MONITOR.
Location: Dish machine area
- Soap and towels at wrong sink (corrected)
Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices. REMOVE PAPER TOWEL DISPENSER FROM ABOVE 3-BAY SINK.
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. COLD WATER HANDLE NONFUNCTIONAL. REPAIR.
Location: Cook line
Equipment: Hand sink
|
04/18/2012 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. ONE ITEM (POTATO SALAD) ON TOP OF MAKE TABLE COOLER AT IMPROPER TEMPERATURE. MONITOR COOLING, HOLDING, ETC...
Location: Cook line
Equipment: Make table cooler
- 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). CHEMICAL SPRAY BOTTLES STORED ON EQUIPMENT SHELVING. REMOVE.
Location: Dish machine area
- 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. ITEMS STORED IN AND AROUND HAND SINK. KEEP FREE AND CLEAR.
Location: Dish machine area
Equipment: Hand sink
- 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. SPRAY BOTTLE OF SANITIZER 0%. MONITOR.
Location: Dish machine area
- Soap and towels at wrong sink
Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices. REMOVE PAPER TOWEL DISPENSER FROM ABOVE 3-BAY SINK.
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. COLD WATER HANDLE NONFUNCTIONAL. REPAIR.
Location: Cook line
Equipment: Hand sink
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04/12/2012 | Routine |
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