- 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: Items on steam well are being heated. Foods at 70 deg F to 120 deg F. Reheat to 165 deg F before serving. Hold at 135 deg F. Note: recommed foods be heated on stove and then placed into plugged in and warmed steam well for holding.
- 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: Shredded cheese in prep top cooler is at 46.8 deg F. Repair to hold at 41 deg F or below.
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Make sure to chanage gloves when changing jobs in kitchen. Do not wear the same gloves to do all tasks.
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw eggs over produce in walk in cooler. Store raw eggs below ready to eat foods.
- 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: Box of silverware sets on floor up front. Please store 6 inches off the floor.
- 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: Microwave on the floor. Provide metal easily cleanable table on which to place microwave.
- Improper storage location (corrected)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: Clean dishes in meat prep sink. Discontinue. Clean and sanitize and store on cleaned and sanitized surface.
- Pests/rodents removed (corrected)
Dead pests or droppings not removed.
Correction: Remove dead pests and droppings at frequent intervals to avoid accumulation.
Comments: Mouse droppings in old walk in cooler behind stand white freezer. Please clean.
- Wiping cloths / no other purpose (corrected)
Wiping cloth(s) used improperly.
Correction: Cloths used for wiping food spills shall be used for no other purpose.
Comments: Cloth towels used to line glass ware shelves in stock area. Discontinue. May use durable, washable rubber matting.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth on counter of vegetable prep sink. Discontinue. Store in approved strength sanitizer solution.
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Chest freezer is unplugged and open to thaw meat. Discontinue. Thaw meat under running cold water in meat prep sink or in sanitizer bay of three bay sink when not doing dishes or may thaw in refrigeration.Note: unit plugged in at time of inspection.
- Thermometer, provided (corrected)
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: Thermometer on mini coke cooler by meat prep area is just reading "use". Make sure thermometer is reading accurate temperature for unit.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Dish Shelf over meat prep sink is hanging. Secure.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Out of paper towels at kitchen hand sink. Please provide.
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10/17/2014 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Items on steam well are being heated. Foods at 70 deg F to 120 deg F. Reheat to 165 deg F before serving. Hold at 135 deg F. Note: recommed foods be heated on stove and then placed into plugged in and warmed steam well for holding.
- 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: Shredded cheese in prep top cooler is at 46.8 deg F. Repair to hold at 41 deg F or below.
- Glove Use (Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Make sure to chanage gloves when changing jobs in kitchen. Do not wear the same gloves to do all tasks.
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw eggs over produce in walk in cooler. Store raw eggs below ready to eat foods.
- 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: Box of silverware sets on floor up front. Please store 6 inches off the floor.
- 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: Microwave on the floor. Provide metal easily cleanable table on which to place microwave.
- Improper storage location
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: Clean dishes in meat prep sink. Discontinue. Clean and sanitize and store on cleaned and sanitized surface.
- Pests/rodents removed
Dead pests or droppings not removed.
Correction: Remove dead pests and droppings at frequent intervals to avoid accumulation.
Comments: Mouse droppings in old walk in cooler behind stand white freezer. Please clean.
- Wiping cloths / no other purpose
Wiping cloth(s) used improperly.
Correction: Cloths used for wiping food spills shall be used for no other purpose.
Comments: Cloth towels used to line glass ware shelves in stock area. Discontinue. May use durable, washable rubber matting.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth on counter of vegetable prep sink. Discontinue. Store in approved strength sanitizer solution.
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Chest freezer is unplugged and open to thaw meat. Discontinue. Thaw meat under running cold water in meat prep sink or in sanitizer bay of three bay sink when not doing dishes or may thaw in refrigeration.Note: unit plugged in at time of inspection.
- Thermometer, provided
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: Thermometer on mini coke cooler by meat prep area is just reading "use". Make sure thermometer is reading accurate temperature for unit.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Dish Shelf over meat prep sink is hanging. Secure.
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Out of paper towels at kitchen hand sink. Please provide.
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10/10/2014 | Routine |
- Sanitizer criteria
Sanitizer does not meet the requirements in 21 CFR 178.1010 including maximum concentration levels.
Correction: Provide only approved chemical sanitizer(s).
Comments: PROVIDE DISH SOAP AND SANITIZER FOR DISHES BEFORE OPENING. NOTE: INDIVIDUAL SCHEDULED TO BRING CHEMICALS FOR DISH SINK AND MOP SINK.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: MAKE SURE WALK IN COOLER IS AT 41 DEG F OR BELOW BEFORE USING FOR POTENTAILLY HAZARDOUS FOODS.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE ALL KITCHEN SURFACES BEFORE OPENING AFTER FINISHING SET UP.
- 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.
Comments: PROVIDE SELF DOOR CLOSURE FOR MEN'S BATHROOM.
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE EQUIPMENT NOT USE OR CONSTRUCTION EQUIPMENT BEFORE OPENING.
- Waste handling units/capacity
Areas for refuse, recyclables and returnables are of insufficient capacity or availability.
Correction: Provide sufficient numbers or capacity of trash receptacles in all areas.
Comments: PROVIDE GREASE DUMPSTER FOR FACILITY.
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: PROVIDE COVE MOLDING WHERE MISSING IN FRONT AREA.
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09/26/2014 | Pre-Licensing |
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