- Electrical service (corrected)
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: REPAIR OR PROPER COVER EXPOSED WIRES AT SALES FLOOR HOME CITY BAGGED ICE FREEZER ONCE DOORS ARE OPEN ON UNIT.
- 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: 1) KITCHEN/PREP AREA NACHO CHEESE MACHINE NOT HOLDING CHEESE SAUCE PROPERLY AT 135 F OR ABOVE (CURRENTLY AT 80 F). REPAIR UNIT PROPERLY SO THAT CHESSE IS PROPERLY HELD AT 135 F. DISCARD CHEESE AND DO NOT USE MACHINE UNTIL UNIT IS REPLACED OR PROPERLY REPAIRED.2) DISPLAY HOT-HOLDING FOOD WARMER FRONT ROW OF FOODS MAINTAINING AT 115- 127 F (ESTABLISHMENT STAFF CONSTANTLY OPENS SLIDING DOORS OF THIS UNIT WHICH MAY CAUSE FRONT ROW OF FOODS TO NOT MAINTAIN A TEMPERATURE OF 135 F OR ABOVE). MANAGEMENT HAS BEEN INFORMED TO TURN WARMER UNIT UP TO HIGHER TEMPERATURE TO HELP TO ASSIT WITH THIS ISSUE. OR REPAIR UNIT IF NEEDED--CORRECTED.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- 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: 1) KITCHEN/PREP AREA NACHO CHEESE MACHINE NOT HOLDING CHEESE SAUCE PROPERLY AT 135 F OR ABOVE (CURRENTLY AT 80 F). REPAIR UNIT PROPERLY SO THAT CHESSE IS PROPERLY HELD AT 135 F. DISCARD CHEESE AND DO NOT USE MACHINE UNTIL UNIT IS REPLACED OR PROPERLY REPAIRED.2) DISPLAY HOT-HOLDING FOOD WARMER FRONT ROW OF FOODS MAINTAINING AT 115- 127 F (ESTABLISHMENT STAFF CONSTANTLY OPENS SLIDING DOORS OF THIS UNIT WHICH MAY CAUSE FRONT ROW OF FOODS TO NOT MAINTAIN A TEMPERATURE OF 135 F OR ABOVE). MANAGEMENT HAS BEEN INFORMED TO TURN WARMER UNIT UP TO HIGHER TEMPERATURE TO HELP TO ASSIT WITH THIS ISSUE. OR REPAIR UNIT IF NEEDED--CORRECTED.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- 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: PROPERLY LABEL CHEMICAL SPRAY BOTTLES THAT ARE NOT LABELED AT KITCHEN, PREP AREAS, DRY STORAGE LOCATIONS AND AT SUBWAY LOCATION.
Location: Kitchen
- 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: PROPERLY LABEL CHEMICAL SPRAY BOTTLES THAT ARE NOT LABELED AT KITCHEN, PREP AREAS, DRY STORAGE LOCATIONS AND AT SUBWAY LOCATION.
Location: Prep area
- 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: PROPERLY LABEL CHEMICAL SPRAY BOTTLES THAT ARE NOT LABELED AT KITCHEN, PREP AREAS, DRY STORAGE LOCATIONS AND AT SUBWAY LOCATION.
Location: Back room
- 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).
Comments: (EX. STAINLESS-STEEL CLEANER ON KITCHEN PREP TABLE, CHEMICALS STORED ON KITCHEN LEDGE ABOVE KITCHEN PREP TABLE NEAR KITCHEN HANDSINK AND CHEMICALS LOCATED ABOVE SINGLE-SERVICE ITEMS AT SALES FLOOR LOCATION.)STORE ALL CHEMICAL LOW BELOW FOOD, SINGLE-SERVICE ITEM AND AWAY FROM FOOD PREP AREAS.
Location: Kitchen
- 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).
Comments: (EX. STAINLESS-STEEL CLEANER ON KITCHEN PREP TABLE, CHEMICALS STORED ON KITCHEN LEDGE ABOVE KITCHEN PREP TABLE NEAR KITCHEN HANDSINK AND CHEMICALS LOCATED ABOVE SINGLE-SERVICE ITEMS AT SALES FLOOR LOCATION.)STORE ALL CHEMICAL LOW BELOW FOOD, SINGLE-SERVICE ITEM AND AWAY FROM FOOD PREP AREAS.
Location: Sales floor
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: MINOR GNATS/FLIES ETC ARE HARBORING IN SOILED LINEN STORAGE TRASH BIN AT KITCHEN PREP AREA LOCATION (MINOR ACTIVITY CURRENTLY; IMPROVEMENTS OBSERVED).RECOMMENDATONS: CONSULT PROFESSIONAL PEST CONTROL PROVIDER AND LINEN TOWELS PROVIDER TO ASSIST WITH SOLUTIONS TO IMPROVE THIS PROBLEM.
Location: Kitchen
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: MINOR GNATS/FLIES ETC ARE HARBORING IN SOILED LINEN STORAGE TRASH BIN AT KITCHEN PREP AREA LOCATION (MINOR ACTIVITY CURRENTLY; IMPROVEMENTS OBSERVED).RECOMMENDATONS: CONSULT PROFESSIONAL PEST CONTROL PROVIDER AND LINEN TOWELS PROVIDER TO ASSIST WITH SOLUTIONS TO IMPROVE THIS PROBLEM.
Location: Prep 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: SEVERAL EMPLOYEE DRINKS STORED ON KITCHEN PREP TABLES--DISCONTINUE THIS BEHAVIOR AND STORE ALL EMPLOYEE DRINKS/ITEMS IN SEPERATE APPRORIATE DESIGNATED LOCATIONS OFF OF FOOD PREP SURFACES AND LOCATIONS.
Location: Kitchen
Equipment: Prep table
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING: (INTERIOR AND EXTERIOR SURFACES)IN PROGESS:1) SOILED MINI REFRIGERATION UNIT LOCATED NEXT TO ESTABLISHMENT OFFICE.2) SOILED INTERIOR SURFACES OF HOME CITY BAGGED ICE FREEZER--CORRECTED.3) DEFROST, CLEAN AND SANITIZE SALES FLOOR ICE CREAM FREEZERS--IN PROGRESS WITH VENDOR.4) SOILED DOOR FRAME INTERIOR SURFACES OF SALES FLOOR WALK-IN-COOLER DISPLAY DOORS--CORRECTED.5) DEFROST, CLEAN AND SANITIZE KITCHEN PIZZA FREEZER.6) SOILED KITCHEN PIZZA PREP COOLER--CORRECTED.7) SOILED DUSTY INTERIOR SURFACE OF PIZZA WARMER WHERE PERSONAL PIZZA'S ARE LOCATED.8) SOILED KITCHEN NACHO CHEESE SAUCE WARMER--CORRECTED.
Location: Kitchen
Equipment: Mini-fridge
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING: (INTERIOR AND EXTERIOR SURFACES)IN PROGESS:1) SOILED MINI REFRIGERATION UNIT LOCATED NEXT TO ESTABLISHMENT OFFICE.2) SOILED INTERIOR SURFACES OF HOME CITY BAGGED ICE FREEZER--CORRECTED.3) DEFROST, CLEAN AND SANITIZE SALES FLOOR ICE CREAM FREEZERS--IN PROGRESS WITH VENDOR.4) SOILED DOOR FRAME INTERIOR SURFACES OF SALES FLOOR WALK-IN-COOLER DISPLAY DOORS--CORRECTED.5) DEFROST, CLEAN AND SANITIZE KITCHEN PIZZA FREEZER.6) SOILED KITCHEN PIZZA PREP COOLER--CORRECTED.7) SOILED DUSTY INTERIOR SURFACE OF PIZZA WARMER WHERE PERSONAL PIZZA'S ARE LOCATED.8) SOILED KITCHEN NACHO CHEESE SAUCE WARMER--CORRECTED.
Location: Sales floor
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING: (INTERIOR AND EXTERIOR SURFACES)IN PROGESS:1) SOILED MINI REFRIGERATION UNIT LOCATED NEXT TO ESTABLISHMENT OFFICE.2) SOILED INTERIOR SURFACES OF HOME CITY BAGGED ICE FREEZER--CORRECTED.3) DEFROST, CLEAN AND SANITIZE SALES FLOOR ICE CREAM FREEZERS--IN PROGRESS WITH VENDOR.4) SOILED DOOR FRAME INTERIOR SURFACES OF SALES FLOOR WALK-IN-COOLER DISPLAY DOORS--CORRECTED.5) DEFROST, CLEAN AND SANITIZE KITCHEN PIZZA FREEZER.6) SOILED KITCHEN PIZZA PREP COOLER--CORRECTED.7) SOILED DUSTY INTERIOR SURFACE OF PIZZA WARMER WHERE PERSONAL PIZZA'S ARE LOCATED.8) SOILED KITCHEN NACHO CHEESE SAUCE WARMER--CORRECTED.
Location: Sales floor
Equipment: Ice cream freezer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING: (INTERIOR AND EXTERIOR SURFACES)IN PROGESS:1) SOILED MINI REFRIGERATION UNIT LOCATED NEXT TO ESTABLISHMENT OFFICE.2) SOILED INTERIOR SURFACES OF HOME CITY BAGGED ICE FREEZER--CORRECTED.3) DEFROST, CLEAN AND SANITIZE SALES FLOOR ICE CREAM FREEZERS--IN PROGRESS WITH VENDOR.4) SOILED DOOR FRAME INTERIOR SURFACES OF SALES FLOOR WALK-IN-COOLER DISPLAY DOORS--CORRECTED.5) DEFROST, CLEAN AND SANITIZE KITCHEN PIZZA FREEZER.6) SOILED KITCHEN PIZZA PREP COOLER--CORRECTED.7) SOILED DUSTY INTERIOR SURFACE OF PIZZA WARMER WHERE PERSONAL PIZZA'S ARE LOCATED.8) SOILED KITCHEN NACHO CHEESE SAUCE WARMER--CORRECTED.
Location: Sales floor
Equipment: Walk in cooler
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING: (INTERIOR AND EXTERIOR SURFACES)IN PROGESS:1) SOILED MINI REFRIGERATION UNIT LOCATED NEXT TO ESTABLISHMENT OFFICE.2) SOILED INTERIOR SURFACES OF HOME CITY BAGGED ICE FREEZER--CORRECTED.3) DEFROST, CLEAN AND SANITIZE SALES FLOOR ICE CREAM FREEZERS--IN PROGRESS WITH VENDOR.4) SOILED DOOR FRAME INTERIOR SURFACES OF SALES FLOOR WALK-IN-COOLER DISPLAY DOORS--CORRECTED.5) DEFROST, CLEAN AND SANITIZE KITCHEN PIZZA FREEZER.6) SOILED KITCHEN PIZZA PREP COOLER--CORRECTED.7) SOILED DUSTY INTERIOR SURFACE OF PIZZA WARMER WHERE PERSONAL PIZZA'S ARE LOCATED.8) SOILED KITCHEN NACHO CHEESE SAUCE WARMER--CORRECTED.
Location: Kitchen
Equipment: reach in freezer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING: (INTERIOR AND EXTERIOR SURFACES)IN PROGESS:1) SOILED MINI REFRIGERATION UNIT LOCATED NEXT TO ESTABLISHMENT OFFICE.2) SOILED INTERIOR SURFACES OF HOME CITY BAGGED ICE FREEZER--CORRECTED.3) DEFROST, CLEAN AND SANITIZE SALES FLOOR ICE CREAM FREEZERS--IN PROGRESS WITH VENDOR.4) SOILED DOOR FRAME INTERIOR SURFACES OF SALES FLOOR WALK-IN-COOLER DISPLAY DOORS--CORRECTED.5) DEFROST, CLEAN AND SANITIZE KITCHEN PIZZA FREEZER.6) SOILED KITCHEN PIZZA PREP COOLER--CORRECTED.7) SOILED DUSTY INTERIOR SURFACE OF PIZZA WARMER WHERE PERSONAL PIZZA'S ARE LOCATED.8) SOILED KITCHEN NACHO CHEESE SAUCE WARMER--CORRECTED.
Location: Kitchen
Equipment: Pizza make table
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING: (INTERIOR AND EXTERIOR SURFACES)IN PROGESS:1) SOILED MINI REFRIGERATION UNIT LOCATED NEXT TO ESTABLISHMENT OFFICE.2) SOILED INTERIOR SURFACES OF HOME CITY BAGGED ICE FREEZER--CORRECTED.3) DEFROST, CLEAN AND SANITIZE SALES FLOOR ICE CREAM FREEZERS--IN PROGRESS WITH VENDOR.4) SOILED DOOR FRAME INTERIOR SURFACES OF SALES FLOOR WALK-IN-COOLER DISPLAY DOORS--CORRECTED.5) DEFROST, CLEAN AND SANITIZE KITCHEN PIZZA FREEZER.6) SOILED KITCHEN PIZZA PREP COOLER--CORRECTED.7) SOILED DUSTY INTERIOR SURFACE OF PIZZA WARMER WHERE PERSONAL PIZZA'S ARE LOCATED.8) SOILED KITCHEN NACHO CHEESE SAUCE WARMER--CORRECTED.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING: (INTERIOR AND EXTERIOR SURFACES)IN PROGESS:1) SOILED MINI REFRIGERATION UNIT LOCATED NEXT TO ESTABLISHMENT OFFICE.2) SOILED INTERIOR SURFACES OF HOME CITY BAGGED ICE FREEZER--CORRECTED.3) DEFROST, CLEAN AND SANITIZE SALES FLOOR ICE CREAM FREEZERS--IN PROGRESS WITH VENDOR.4) SOILED DOOR FRAME INTERIOR SURFACES OF SALES FLOOR WALK-IN-COOLER DISPLAY DOORS--CORRECTED.5) DEFROST, CLEAN AND SANITIZE KITCHEN PIZZA FREEZER.6) SOILED KITCHEN PIZZA PREP COOLER--CORRECTED.7) SOILED DUSTY INTERIOR SURFACE OF PIZZA WARMER WHERE PERSONAL PIZZA'S ARE LOCATED.8) SOILED KITCHEN NACHO CHEESE SAUCE WARMER--CORRECTED.
Location: Sales floor
Equipment: reach in freezer
- 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.
Comments: ALL ABOVE LOCATIONS.
Location: Kitchen
Equipment: Metal shelving
- 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.
Comments: ALL ABOVE LOCATIONS.
Location: Prep area
Equipment: Metal shelving
- 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.
Comments: ALL ABOVE LOCATIONS.
Location: Bakery area
Equipment: Metal shelving
- 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.
Comments: ALL ABOVE LOCATIONS.
Location: Kitchen
Equipment: Knife/utensil rack
- 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: USE HANDSINKS FOR HANDWASHING; DO NOT USE TO FILL CONTAINERS.
Location: Kitchen
Equipment: Hand sink
- 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.
- Utensils - poor repair - calibration (corrected)
Utensils not maintained in good repair or calibration.
Correction: Maintain all utensils in good repair and calibration.
Comments: UTENSILS (EX. LADELS) STORED ABOVE BACK KITCHEN 3-BAY SINK IN POOR RUSTED AND SOILED CONDITIONS--UTENSILS WERE DISCARDED.
- Mops and brooms (corrected)
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.
Location: Kitchen
- Mops and brooms (corrected)
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.
Location: Prep area
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1) PROVIDE MORE ADEQUATE LIGHTING AT WALK-IN-FREEZER (TOO DARK INSIDE UNIT)--IN PROGRESS.2) PROPERLY INSTALL NEW LIGHTING WHERE OUT OR DAMAGED AT SALES FLOOR HOME CITY BAGGED ICE FFREEZER--CORRECTED.3) PROVIDE LIGHTS WHERE OUT AT WALK-IN-COOLER--CORRECTED.
Location: Walk-in freezer
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1) PROVIDE MORE ADEQUATE LIGHTING AT WALK-IN-FREEZER (TOO DARK INSIDE UNIT)--IN PROGRESS.2) PROPERLY INSTALL NEW LIGHTING WHERE OUT OR DAMAGED AT SALES FLOOR HOME CITY BAGGED ICE FFREEZER--CORRECTED.3) PROVIDE LIGHTS WHERE OUT AT WALK-IN-COOLER--CORRECTED.
Location: Sales floor
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1) PROVIDE MORE ADEQUATE LIGHTING AT WALK-IN-FREEZER (TOO DARK INSIDE UNIT)--IN PROGRESS.2) PROPERLY INSTALL NEW LIGHTING WHERE OUT OR DAMAGED AT SALES FLOOR HOME CITY BAGGED ICE FFREEZER--CORRECTED.3) PROVIDE LIGHTS WHERE OUT AT WALK-IN-COOLER--CORRECTED.
Location: Walk-in cooler
- Soiled linens storage (corrected)
Improper storage of soiled linens.
Correction: Keep in clean, nonabsorbent receptacles or clean, washable laundry bags and stored and transported to prevent contamination of the following: (1) Food. (2) Clean equipment. (3) Clean utensils. (4) Single- service and single-use articles.
Comments: OVERFLOWING DIRTY LINEN TRASH BIN CONSISTING OF GNATS/FLY HARBORAGE NEEDS TO BE STORED AWAY FROM FOOD PREP AREA.ALSO PROVIDE BETTER STORAGE METHODS FOR DIRTY LINEN TO HOLD ALL SOILED LINEN PROPER WITH PROPER TRASH BIN SEALS (EX. PROVIDE 2 TRASH BINS WITH PROPER LIDS TO HOLD AND SEAL ALL OF SOILED LINEN PROPERLY).
Location: Kitchen
- Soiled linens storage (corrected)
Improper storage of soiled linens.
Correction: Keep in clean, nonabsorbent receptacles or clean, washable laundry bags and stored and transported to prevent contamination of the following: (1) Food. (2) Clean equipment. (3) Clean utensils. (4) Single- service and single-use articles.
Comments: OVERFLOWING DIRTY LINEN TRASH BIN CONSISTING OF GNATS/FLY HARBORAGE NEEDS TO BE STORED AWAY FROM FOOD PREP AREA.ALSO PROVIDE BETTER STORAGE METHODS FOR DIRTY LINEN TO HOLD ALL SOILED LINEN PROPER WITH PROPER TRASH BIN SEALS (EX. PROVIDE 2 TRASH BINS WITH PROPER LIDS TO HOLD AND SEAL ALL OF SOILED LINEN PROPERLY).
Location: Prep area
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: CONTINUE TO WORK ON: IMPROVEMENTS NOTED.
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: CONTINUE TO WORK ON: IMPROVEMENTS NOTED.
Location: Dumpster area
- 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.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF RESTROOM, KITCHEN, FOOD PREP LOCATION CEILING TILES/VENTS WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN PREP AREA HOOD SYSTEM INTERIOR SURFACES AND FILTERS THAT IS NOT IN USE AT BAKERY LOCATION--CORRECTED.
Location: Restroom
- 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.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF RESTROOM, KITCHEN, FOOD PREP LOCATION CEILING TILES/VENTS WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN PREP AREA HOOD SYSTEM INTERIOR SURFACES AND FILTERS THAT IS NOT IN USE AT BAKERY LOCATION--CORRECTED.
Location: Kitchen
- 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.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF RESTROOM, KITCHEN, FOOD PREP LOCATION CEILING TILES/VENTS WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN PREP AREA HOOD SYSTEM INTERIOR SURFACES AND FILTERS THAT IS NOT IN USE AT BAKERY LOCATION--CORRECTED.
Location: Prep area
- 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.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF RESTROOM, KITCHEN, FOOD PREP LOCATION CEILING TILES/VENTS WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN PREP AREA HOOD SYSTEM INTERIOR SURFACES AND FILTERS THAT IS NOT IN USE AT BAKERY LOCATION--CORRECTED.
Location: Bakery 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: IMPROVE ROUTINE DETAILED CLEANING AND SANTIIZING OF THE ABOVE LOCATIONS INCLUDING THE FOLLOWING:1) SOILED WALLS, FLOORS AND CEILING SURFACES OF THE WALK-IN-COOLER.2) ABOVE LOCATON FLOORS, INCLUDING SALES FLOOR BACK ROOM SMALL STORAGE ROOM BEHIND HOME CITY ICE FREEZERS AND BACK ROOM AND KITCHEN LOCATION FLOORS ESPECIALLY IN BETWEEN, UNDERNEATH AND AROUND EQUIPMENT, SHELVING, ETC IN AREAS THAT ARE NOT CLEANED REGULARLY. REMOVE ALL LOOSE TRASH, ITEMS, JUNK, DEBRI, ETC.
Location: Walk-in cooler
- 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 SANTIIZING OF THE ABOVE LOCATIONS INCLUDING THE FOLLOWING:1) SOILED WALLS, FLOORS AND CEILING SURFACES OF THE WALK-IN-COOLER.2) ABOVE LOCATON FLOORS, INCLUDING SALES FLOOR BACK ROOM SMALL STORAGE ROOM BEHIND HOME CITY ICE FREEZERS AND BACK ROOM AND KITCHEN LOCATION FLOORS ESPECIALLY IN BETWEEN, UNDERNEATH AND AROUND EQUIPMENT, SHELVING, ETC IN AREAS THAT ARE NOT CLEANED REGULARLY. REMOVE ALL LOOSE TRASH, ITEMS, JUNK, DEBRI, ETC.
Location: Sales floor
- 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 SANTIIZING OF THE ABOVE LOCATIONS INCLUDING THE FOLLOWING:1) SOILED WALLS, FLOORS AND CEILING SURFACES OF THE WALK-IN-COOLER.2) ABOVE LOCATON FLOORS, INCLUDING SALES FLOOR BACK ROOM SMALL STORAGE ROOM BEHIND HOME CITY ICE FREEZERS AND BACK ROOM AND KITCHEN LOCATION FLOORS ESPECIALLY IN BETWEEN, UNDERNEATH AND AROUND EQUIPMENT, SHELVING, ETC IN AREAS THAT ARE NOT CLEANED REGULARLY. REMOVE ALL LOOSE TRASH, ITEMS, JUNK, DEBRI, ETC.
Location: Back room
- 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 SANTIIZING OF THE ABOVE LOCATIONS INCLUDING THE FOLLOWING:1) SOILED WALLS, FLOORS AND CEILING SURFACES OF THE WALK-IN-COOLER.2) ABOVE LOCATON FLOORS, INCLUDING SALES FLOOR BACK ROOM SMALL STORAGE ROOM BEHIND HOME CITY ICE FREEZERS AND BACK ROOM AND KITCHEN LOCATION FLOORS ESPECIALLY IN BETWEEN, UNDERNEATH AND AROUND EQUIPMENT, SHELVING, ETC IN AREAS THAT ARE NOT CLEANED REGULARLY. REMOVE ALL LOOSE TRASH, ITEMS, JUNK, DEBRI, ETC.
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 SANTIIZING OF THE ABOVE LOCATIONS INCLUDING THE FOLLOWING:1) SOILED WALLS, FLOORS AND CEILING SURFACES OF THE WALK-IN-COOLER.2) ABOVE LOCATON FLOORS, INCLUDING SALES FLOOR BACK ROOM SMALL STORAGE ROOM BEHIND HOME CITY ICE FREEZERS AND BACK ROOM AND KITCHEN LOCATION FLOORS ESPECIALLY IN BETWEEN, UNDERNEATH AND AROUND EQUIPMENT, SHELVING, ETC IN AREAS THAT ARE NOT CLEANED REGULARLY. REMOVE ALL LOOSE TRASH, ITEMS, JUNK, DEBRI, ETC.
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 SANTIIZING OF THE ABOVE LOCATIONS INCLUDING THE FOLLOWING:1) SOILED WALLS, FLOORS AND CEILING SURFACES OF THE WALK-IN-COOLER.2) ABOVE LOCATON FLOORS, INCLUDING SALES FLOOR BACK ROOM SMALL STORAGE ROOM BEHIND HOME CITY ICE FREEZERS AND BACK ROOM AND KITCHEN LOCATION FLOORS ESPECIALLY IN BETWEEN, UNDERNEATH AND AROUND EQUIPMENT, SHELVING, ETC IN AREAS THAT ARE NOT CLEANED REGULARLY. REMOVE ALL LOOSE TRASH, ITEMS, JUNK, DEBRI, ETC.
Location: Prep area
- 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: PROVIDE INTERIOR THERMOMETERS AT THE FOLLOWING UNITS:1) SALES FLOOR TALL DELI COOLER--CORRECTED.2) SALES FLOOR CREAMER COOLER OR REPAIR EXTERNAL DIGITAL THERMOMETER--CORRECTED.3) PROVIDE HOT-HOLDING THERMOMETER AT KITCHEN HOT FOOD DISPLAY UNIT.
Location: Sales floor
Equipment: Reach in cooler
- 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: PROVIDE INTERIOR THERMOMETERS AT THE FOLLOWING UNITS:1) SALES FLOOR TALL DELI COOLER--CORRECTED.2) SALES FLOOR CREAMER COOLER OR REPAIR EXTERNAL DIGITAL THERMOMETER--CORRECTED.3) PROVIDE HOT-HOLDING THERMOMETER AT KITCHEN HOT FOOD DISPLAY UNIT.
Location: Sales floor
Equipment: Reach in cooler
- 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: PROVIDE INTERIOR THERMOMETERS AT THE FOLLOWING UNITS:1) SALES FLOOR TALL DELI COOLER--CORRECTED.2) SALES FLOOR CREAMER COOLER OR REPAIR EXTERNAL DIGITAL THERMOMETER--CORRECTED.3) PROVIDE HOT-HOLDING THERMOMETER AT KITCHEN HOT FOOD DISPLAY UNIT.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPAIR MENS RESTROOM URINAL THAT IS NOT FUNCTIONING (EX. COVERED WITH TRASH BAG)--CORRECTED.2) REPLACE DAMAGED/RUSTED SHELVING WHERE NEEDED AT WALK-IN-COOLER LOCATED NEAR DEEP FRYER STATION--IN PROGRESS.
Location: Mens restroom
Equipment: -
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPAIR MENS RESTROOM URINAL THAT IS NOT FUNCTIONING (EX. COVERED WITH TRASH BAG)--CORRECTED.2) REPLACE DAMAGED/RUSTED SHELVING WHERE NEEDED AT WALK-IN-COOLER LOCATED NEAR DEEP FRYER STATION--IN PROGRESS.
Location: Walk-in cooler
Equipment: Metal shelving
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: REPAIR AND SEAL MEN AND WOMENS RESTROOM HANDSINK FAUCETS THAT ARE LOOSE. SEAL SO THAT FAUCETS ARE NOT MOVABLE.
Location: Womens restroom
Equipment: Hand sink
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: REPAIR AND SEAL MEN AND WOMENS RESTROOM HANDSINK FAUCETS THAT ARE LOOSE. SEAL SO THAT FAUCETS ARE NOT MOVABLE.
Location: Mens restroom
Equipment: Hand sink
- 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN (EX. BOXES OF SUGAR PACKAGES).
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: (INTERIOR AND EXTERIOR SURFACES)1) SOILED KITCHEN/PREP AREA WHITE CABINETS (INTERIOR AND EXTERIOR SURFACES)--CORRECTED.2) SOILED WALK-IN-COOLER FANGUARDS AND SHELVING WHERE NEEDED.
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: (INTERIOR AND EXTERIOR SURFACES)1) SOILED KITCHEN/PREP AREA WHITE CABINETS (INTERIOR AND EXTERIOR SURFACES)--CORRECTED.2) SOILED WALK-IN-COOLER FANGUARDS AND SHELVING WHERE NEEDED.
Location: Prep area
- 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: (INTERIOR AND EXTERIOR SURFACES)1) SOILED KITCHEN/PREP AREA WHITE CABINETS (INTERIOR AND EXTERIOR SURFACES)--CORRECTED.2) SOILED WALK-IN-COOLER FANGUARDS AND SHELVING WHERE NEEDED.
Location: Walk-in cooler
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1) PROPERLY INSTALL LIGHT GUARD SHIELDS FOR LIGHT BULBS AT SALES FLOOR HOME CITY BAGGED ICE FREEZER--CORRECTED.2) PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT WALK-IN-COOLER.
Location: Sales floor
Equipment: reach in freezer
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1) PROPERLY INSTALL LIGHT GUARD SHIELDS FOR LIGHT BULBS AT SALES FLOOR HOME CITY BAGGED ICE FREEZER--CORRECTED.2) PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT WALK-IN-COOLER.
Location: Walk-in cooler
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR ALL KITCHEN PREP SINK FAUCET LEAKS AND SPRAYER HEAD LEAKS.
Location: Kitchen
Equipment: 2-bay
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR ALL KITCHEN PREP SINK FAUCET LEAKS AND SPRAYER HEAD LEAKS.
Location: Kitchen
Equipment: Prep sink
|
09/30/2014 | Recheck |
- Electrical service (corrected)
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: REPAIR OR PROPER COVER EXPOSED WIRES AT SALES FLOOR HOME CITY BAGGED ICE FREEZER ONCE DOORS ARE OPEN ON UNIT.
- 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: 1) KITCHEN/PREP AREA NACHO CHEESE MACHINE NOT HOLDING CHEESE SAUCE PROPERLY AT 135 F OR ABOVE (CURRENTLY AT 80 F). REPAIR UNIT PROPERLY SO THAT CHESSE IS PROPERLY HELD AT 135 F. DISCARD CHEESE AND DO NOT USE MACHINE UNTIL UNIT IS REPLACED OR PROPERLY REPAIRED.2) DISPLAY HOT-HOLDING FOOD WARMER FRONT ROW OF FOODS MAINTAINING AT 115- 127 F (ESTABLISHMENT STAFF CONSTANTLY OPENS SLIDING DOORS OF THIS UNIT WHICH MAY CAUSE FRONT ROW OF FOODS TO NOT MAINTAIN A TEMPERATURE OF 135 F OR ABOVE). MANAGEMENT HAS BEEN INFORMED TO TURN WARMER UNIT UP TO HIGHER TEMPERATURE TO HELP TO ASSIT WITH THIS ISSUE. OR REPAIR UNIT IF NEEDED--CORRECTED.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- 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: 1) KITCHEN/PREP AREA NACHO CHEESE MACHINE NOT HOLDING CHEESE SAUCE PROPERLY AT 135 F OR ABOVE (CURRENTLY AT 80 F). REPAIR UNIT PROPERLY SO THAT CHESSE IS PROPERLY HELD AT 135 F. DISCARD CHEESE AND DO NOT USE MACHINE UNTIL UNIT IS REPLACED OR PROPERLY REPAIRED.2) DISPLAY HOT-HOLDING FOOD WARMER FRONT ROW OF FOODS MAINTAINING AT 115- 127 F (ESTABLISHMENT STAFF CONSTANTLY OPENS SLIDING DOORS OF THIS UNIT WHICH MAY CAUSE FRONT ROW OF FOODS TO NOT MAINTAIN A TEMPERATURE OF 135 F OR ABOVE). MANAGEMENT HAS BEEN INFORMED TO TURN WARMER UNIT UP TO HIGHER TEMPERATURE TO HELP TO ASSIT WITH THIS ISSUE. OR REPAIR UNIT IF NEEDED--CORRECTED.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- 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: PROPERLY LABEL CHEMICAL SPRAY BOTTLES THAT ARE NOT LABELED AT KITCHEN, PREP AREAS, DRY STORAGE LOCATIONS AND AT SUBWAY LOCATION.
Location: Kitchen
- 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: PROPERLY LABEL CHEMICAL SPRAY BOTTLES THAT ARE NOT LABELED AT KITCHEN, PREP AREAS, DRY STORAGE LOCATIONS AND AT SUBWAY LOCATION.
Location: Prep area
- 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: PROPERLY LABEL CHEMICAL SPRAY BOTTLES THAT ARE NOT LABELED AT KITCHEN, PREP AREAS, DRY STORAGE LOCATIONS AND AT SUBWAY LOCATION.
Location: Back room
- 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).
Comments: (EX. STAINLESS-STEEL CLEANER ON KITCHEN PREP TABLE, CHEMICALS STORED ON KITCHEN LEDGE ABOVE KITCHEN PREP TABLE NEAR KITCHEN HANDSINK AND CHEMICALS LOCATED ABOVE SINGLE-SERVICE ITEMS AT SALES FLOOR LOCATION.)STORE ALL CHEMICAL LOW BELOW FOOD, SINGLE-SERVICE ITEM AND AWAY FROM FOOD PREP AREAS.
Location: Kitchen
- 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).
Comments: (EX. STAINLESS-STEEL CLEANER ON KITCHEN PREP TABLE, CHEMICALS STORED ON KITCHEN LEDGE ABOVE KITCHEN PREP TABLE NEAR KITCHEN HANDSINK AND CHEMICALS LOCATED ABOVE SINGLE-SERVICE ITEMS AT SALES FLOOR LOCATION.)STORE ALL CHEMICAL LOW BELOW FOOD, SINGLE-SERVICE ITEM AND AWAY FROM FOOD PREP AREAS.
Location: Sales floor
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: MINOR GNATS/FLIES ETC ARE HARBORING IN SOILED LINEN STORAGE TRASH BIN AT KITCHEN PREP AREA LOCATION (MINOR ACTIVITY CURRENTLY; IMPROVEMENTS OBSERVED).RECOMMENDATONS: CONSULT PROFESSIONAL PEST CONTROL PROVIDER AND LINEN TOWELS PROVIDER TO ASSIST WITH SOLUTIONS TO IMPROVE THIS PROBLEM.
Location: Kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: MINOR GNATS/FLIES ETC ARE HARBORING IN SOILED LINEN STORAGE TRASH BIN AT KITCHEN PREP AREA LOCATION (MINOR ACTIVITY CURRENTLY; IMPROVEMENTS OBSERVED).RECOMMENDATONS: CONSULT PROFESSIONAL PEST CONTROL PROVIDER AND LINEN TOWELS PROVIDER TO ASSIST WITH SOLUTIONS TO IMPROVE THIS PROBLEM.
Location: Prep 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: SEVERAL EMPLOYEE DRINKS STORED ON KITCHEN PREP TABLES--DISCONTINUE THIS BEHAVIOR AND STORE ALL EMPLOYEE DRINKS/ITEMS IN SEPERATE APPRORIATE DESIGNATED LOCATIONS OFF OF FOOD PREP SURFACES AND LOCATIONS.
Location: Kitchen
Equipment: Prep table
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING: (INTERIOR AND EXTERIOR SURFACES)1) SOILED MINI REFRIGERATION UNIT LOCATED NEXT TO ESTABLISHMENT OFFICE.2) SOILED INTERIOR SURFACES OF HOME CITY BAGGED ICE FREEZER--CORRECTED.3) DEFROST, CLEAN AND SANITIZE SALES FLOOR ICE CREAM FREEZERS.4) SOILED DOOR FRAME INTERIOR SURFACES OF SALES FLOOR WALK-IN-COOLER DISPLAY DOORS.5) DEFROST, CLEAN AND SANITIZE KITCHEN PIZZA FREEZER.6) SOILED KITCHEN PIZZA PREP COOLER--CORRECTED.7) SOILED DUSTY INTERIOR SURFACE OF PIZZA WARMER WHERE PERSONAL PIZZA'S ARE LOCATED.8) SOILED KITCHEN NACHO CHEESE SAUCE WARMER.
Location: Kitchen
Equipment: Mini-fridge
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING: (INTERIOR AND EXTERIOR SURFACES)1) SOILED MINI REFRIGERATION UNIT LOCATED NEXT TO ESTABLISHMENT OFFICE.2) SOILED INTERIOR SURFACES OF HOME CITY BAGGED ICE FREEZER--CORRECTED.3) DEFROST, CLEAN AND SANITIZE SALES FLOOR ICE CREAM FREEZERS.4) SOILED DOOR FRAME INTERIOR SURFACES OF SALES FLOOR WALK-IN-COOLER DISPLAY DOORS.5) DEFROST, CLEAN AND SANITIZE KITCHEN PIZZA FREEZER.6) SOILED KITCHEN PIZZA PREP COOLER--CORRECTED.7) SOILED DUSTY INTERIOR SURFACE OF PIZZA WARMER WHERE PERSONAL PIZZA'S ARE LOCATED.8) SOILED KITCHEN NACHO CHEESE SAUCE WARMER.
Location: Sales floor
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING: (INTERIOR AND EXTERIOR SURFACES)1) SOILED MINI REFRIGERATION UNIT LOCATED NEXT TO ESTABLISHMENT OFFICE.2) SOILED INTERIOR SURFACES OF HOME CITY BAGGED ICE FREEZER--CORRECTED.3) DEFROST, CLEAN AND SANITIZE SALES FLOOR ICE CREAM FREEZERS.4) SOILED DOOR FRAME INTERIOR SURFACES OF SALES FLOOR WALK-IN-COOLER DISPLAY DOORS.5) DEFROST, CLEAN AND SANITIZE KITCHEN PIZZA FREEZER.6) SOILED KITCHEN PIZZA PREP COOLER--CORRECTED.7) SOILED DUSTY INTERIOR SURFACE OF PIZZA WARMER WHERE PERSONAL PIZZA'S ARE LOCATED.8) SOILED KITCHEN NACHO CHEESE SAUCE WARMER.
Location: Sales floor
Equipment: Ice cream freezer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING: (INTERIOR AND EXTERIOR SURFACES)1) SOILED MINI REFRIGERATION UNIT LOCATED NEXT TO ESTABLISHMENT OFFICE.2) SOILED INTERIOR SURFACES OF HOME CITY BAGGED ICE FREEZER--CORRECTED.3) DEFROST, CLEAN AND SANITIZE SALES FLOOR ICE CREAM FREEZERS.4) SOILED DOOR FRAME INTERIOR SURFACES OF SALES FLOOR WALK-IN-COOLER DISPLAY DOORS.5) DEFROST, CLEAN AND SANITIZE KITCHEN PIZZA FREEZER.6) SOILED KITCHEN PIZZA PREP COOLER--CORRECTED.7) SOILED DUSTY INTERIOR SURFACE OF PIZZA WARMER WHERE PERSONAL PIZZA'S ARE LOCATED.8) SOILED KITCHEN NACHO CHEESE SAUCE WARMER.
Location: Sales floor
Equipment: Walk in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING: (INTERIOR AND EXTERIOR SURFACES)1) SOILED MINI REFRIGERATION UNIT LOCATED NEXT TO ESTABLISHMENT OFFICE.2) SOILED INTERIOR SURFACES OF HOME CITY BAGGED ICE FREEZER--CORRECTED.3) DEFROST, CLEAN AND SANITIZE SALES FLOOR ICE CREAM FREEZERS.4) SOILED DOOR FRAME INTERIOR SURFACES OF SALES FLOOR WALK-IN-COOLER DISPLAY DOORS.5) DEFROST, CLEAN AND SANITIZE KITCHEN PIZZA FREEZER.6) SOILED KITCHEN PIZZA PREP COOLER--CORRECTED.7) SOILED DUSTY INTERIOR SURFACE OF PIZZA WARMER WHERE PERSONAL PIZZA'S ARE LOCATED.8) SOILED KITCHEN NACHO CHEESE SAUCE WARMER.
Location: Kitchen
Equipment: reach in freezer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING: (INTERIOR AND EXTERIOR SURFACES)1) SOILED MINI REFRIGERATION UNIT LOCATED NEXT TO ESTABLISHMENT OFFICE.2) SOILED INTERIOR SURFACES OF HOME CITY BAGGED ICE FREEZER--CORRECTED.3) DEFROST, CLEAN AND SANITIZE SALES FLOOR ICE CREAM FREEZERS.4) SOILED DOOR FRAME INTERIOR SURFACES OF SALES FLOOR WALK-IN-COOLER DISPLAY DOORS.5) DEFROST, CLEAN AND SANITIZE KITCHEN PIZZA FREEZER.6) SOILED KITCHEN PIZZA PREP COOLER--CORRECTED.7) SOILED DUSTY INTERIOR SURFACE OF PIZZA WARMER WHERE PERSONAL PIZZA'S ARE LOCATED.8) SOILED KITCHEN NACHO CHEESE SAUCE WARMER.
Location: Kitchen
Equipment: Pizza make table
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING: (INTERIOR AND EXTERIOR SURFACES)1) SOILED MINI REFRIGERATION UNIT LOCATED NEXT TO ESTABLISHMENT OFFICE.2) SOILED INTERIOR SURFACES OF HOME CITY BAGGED ICE FREEZER--CORRECTED.3) DEFROST, CLEAN AND SANITIZE SALES FLOOR ICE CREAM FREEZERS.4) SOILED DOOR FRAME INTERIOR SURFACES OF SALES FLOOR WALK-IN-COOLER DISPLAY DOORS.5) DEFROST, CLEAN AND SANITIZE KITCHEN PIZZA FREEZER.6) SOILED KITCHEN PIZZA PREP COOLER--CORRECTED.7) SOILED DUSTY INTERIOR SURFACE OF PIZZA WARMER WHERE PERSONAL PIZZA'S ARE LOCATED.8) SOILED KITCHEN NACHO CHEESE SAUCE WARMER.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING: (INTERIOR AND EXTERIOR SURFACES)1) SOILED MINI REFRIGERATION UNIT LOCATED NEXT TO ESTABLISHMENT OFFICE.2) SOILED INTERIOR SURFACES OF HOME CITY BAGGED ICE FREEZER--CORRECTED.3) DEFROST, CLEAN AND SANITIZE SALES FLOOR ICE CREAM FREEZERS.4) SOILED DOOR FRAME INTERIOR SURFACES OF SALES FLOOR WALK-IN-COOLER DISPLAY DOORS.5) DEFROST, CLEAN AND SANITIZE KITCHEN PIZZA FREEZER.6) SOILED KITCHEN PIZZA PREP COOLER--CORRECTED.7) SOILED DUSTY INTERIOR SURFACE OF PIZZA WARMER WHERE PERSONAL PIZZA'S ARE LOCATED.8) SOILED KITCHEN NACHO CHEESE SAUCE WARMER.
Location: Sales floor
Equipment: reach in freezer
- 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.
Comments: ALL ABOVE LOCATIONS.
Location: Kitchen
Equipment: Metal shelving
- 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.
Comments: ALL ABOVE LOCATIONS.
Location: Prep area
Equipment: Metal shelving
- 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.
Comments: ALL ABOVE LOCATIONS.
Location: Bakery area
Equipment: Metal shelving
- 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.
Comments: ALL ABOVE LOCATIONS.
Location: Kitchen
Equipment: Knife/utensil rack
- 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: USE HANDSINKS FOR HANDWASHING; DO NOT USE TO FILL CONTAINERS.
Location: Kitchen
Equipment: Hand sink
- Utensils - poor repair - calibration (corrected)
Utensils not maintained in good repair or calibration.
Correction: Maintain all utensils in good repair and calibration.
Comments: UTENSILS (EX. LADELS) STORED ABOVE BACK KITCHEN 3-BAY SINK IN POOR RUSTED AND SOILED CONDITIONS--UTENSILS WERE DISCARDED.
- Mops and brooms (corrected)
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.
Location: Kitchen
- Mops and brooms (corrected)
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.
Location: Prep area
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1) PROVIDE MORE ADEQUATE LIGHTING AT WALK-IN-FREEZER (TOO DARK INSIDE UNIT).2) PROPERLY INSTALL NEW LIGHTING WHERE OUT OR DAMAGED AT SALES FLOOR HOME CITY BAGGED ICE FFREEZER--CORRECTED.3) PROVIDE LIGHTS WHERE OUT AT WALK-IN-COOLER.
Location: Walk-in freezer
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1) PROVIDE MORE ADEQUATE LIGHTING AT WALK-IN-FREEZER (TOO DARK INSIDE UNIT).2) PROPERLY INSTALL NEW LIGHTING WHERE OUT OR DAMAGED AT SALES FLOOR HOME CITY BAGGED ICE FFREEZER--CORRECTED.3) PROVIDE LIGHTS WHERE OUT AT WALK-IN-COOLER.
Location: Sales floor
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1) PROVIDE MORE ADEQUATE LIGHTING AT WALK-IN-FREEZER (TOO DARK INSIDE UNIT).2) PROPERLY INSTALL NEW LIGHTING WHERE OUT OR DAMAGED AT SALES FLOOR HOME CITY BAGGED ICE FFREEZER--CORRECTED.3) PROVIDE LIGHTS WHERE OUT AT WALK-IN-COOLER.
Location: Walk-in cooler
- Soiled linens storage (corrected)
Improper storage of soiled linens.
Correction: Keep in clean, nonabsorbent receptacles or clean, washable laundry bags and stored and transported to prevent contamination of the following: (1) Food. (2) Clean equipment. (3) Clean utensils. (4) Single- service and single-use articles.
Comments: OVERFLOWING DIRTY LINEN TRASH BIN CONSISTING OF GNATS/FLY HARBORAGE NEEDS TO BE STORED AWAY FROM FOOD PREP AREA.ALSO PROVIDE BETTER STORAGE METHODS FOR DIRTY LINEN TO HOLD ALL SOILED LINEN PROPER WITH PROPER TRASH BIN SEALS (EX. PROVIDE 2 TRASH BINS WITH PROPER LIDS TO HOLD AND SEAL ALL OF SOILED LINEN PROPERLY).
Location: Kitchen
- Soiled linens storage (corrected)
Improper storage of soiled linens.
Correction: Keep in clean, nonabsorbent receptacles or clean, washable laundry bags and stored and transported to prevent contamination of the following: (1) Food. (2) Clean equipment. (3) Clean utensils. (4) Single- service and single-use articles.
Comments: OVERFLOWING DIRTY LINEN TRASH BIN CONSISTING OF GNATS/FLY HARBORAGE NEEDS TO BE STORED AWAY FROM FOOD PREP AREA.ALSO PROVIDE BETTER STORAGE METHODS FOR DIRTY LINEN TO HOLD ALL SOILED LINEN PROPER WITH PROPER TRASH BIN SEALS (EX. PROVIDE 2 TRASH BINS WITH PROPER LIDS TO HOLD AND SEAL ALL OF SOILED LINEN PROPERLY).
Location: Prep area
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: CONTINUE TO WORK ON: IMPROVEMENTS NOTED.
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: CONTINUE TO WORK ON: IMPROVEMENTS NOTED.
Location: Dumpster area
- 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.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF RESTROOM, KITCHEN, FOOD PREP LOCATION CEILING TILES/VENTS WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN PREP AREA HOOD SYSTEM INTERIOR SURFACES AND FILTERS THAT IS NOT IN USE AT BAKERY LOCATION--CORRECTED.
Location: Restroom
- 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.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF RESTROOM, KITCHEN, FOOD PREP LOCATION CEILING TILES/VENTS WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN PREP AREA HOOD SYSTEM INTERIOR SURFACES AND FILTERS THAT IS NOT IN USE AT BAKERY LOCATION--CORRECTED.
Location: Kitchen
- 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.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF RESTROOM, KITCHEN, FOOD PREP LOCATION CEILING TILES/VENTS WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN PREP AREA HOOD SYSTEM INTERIOR SURFACES AND FILTERS THAT IS NOT IN USE AT BAKERY LOCATION--CORRECTED.
Location: Prep area
- 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.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF RESTROOM, KITCHEN, FOOD PREP LOCATION CEILING TILES/VENTS WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN PREP AREA HOOD SYSTEM INTERIOR SURFACES AND FILTERS THAT IS NOT IN USE AT BAKERY LOCATION--CORRECTED.
Location: Bakery 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: IMPROVE ROUTINE DETAILED CLEANING AND SANTIIZING OF THE ABOVE LOCATIONS INCLUDING THE FOLLOWING:1) SOILED WALLS, FLOORS AND CEILING SURFACES OF THE WALK-IN-COOLER.2) ABOVE LOCATON FLOORS, INCLUDING SALES FLOOR BACK ROOM SMALL STORAGE ROOM BEHIND HOME CITY ICE FREEZERS AND BACK ROOM AND KITCHEN LOCATION FLOORS ESPECIALLY IN BETWEEN, UNDERNEATH AND AROUND EQUIPMENT, SHELVING, ETC IN AREAS THAT ARE NOT CLEANED REGULARLY. REMOVE ALL LOOSE TRASH, ITEMS, JUNK, DEBRI, ETC.
Location: Walk-in cooler
- 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 SANTIIZING OF THE ABOVE LOCATIONS INCLUDING THE FOLLOWING:1) SOILED WALLS, FLOORS AND CEILING SURFACES OF THE WALK-IN-COOLER.2) ABOVE LOCATON FLOORS, INCLUDING SALES FLOOR BACK ROOM SMALL STORAGE ROOM BEHIND HOME CITY ICE FREEZERS AND BACK ROOM AND KITCHEN LOCATION FLOORS ESPECIALLY IN BETWEEN, UNDERNEATH AND AROUND EQUIPMENT, SHELVING, ETC IN AREAS THAT ARE NOT CLEANED REGULARLY. REMOVE ALL LOOSE TRASH, ITEMS, JUNK, DEBRI, ETC.
Location: Sales floor
- 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 SANTIIZING OF THE ABOVE LOCATIONS INCLUDING THE FOLLOWING:1) SOILED WALLS, FLOORS AND CEILING SURFACES OF THE WALK-IN-COOLER.2) ABOVE LOCATON FLOORS, INCLUDING SALES FLOOR BACK ROOM SMALL STORAGE ROOM BEHIND HOME CITY ICE FREEZERS AND BACK ROOM AND KITCHEN LOCATION FLOORS ESPECIALLY IN BETWEEN, UNDERNEATH AND AROUND EQUIPMENT, SHELVING, ETC IN AREAS THAT ARE NOT CLEANED REGULARLY. REMOVE ALL LOOSE TRASH, ITEMS, JUNK, DEBRI, ETC.
Location: Back room
- 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 SANTIIZING OF THE ABOVE LOCATIONS INCLUDING THE FOLLOWING:1) SOILED WALLS, FLOORS AND CEILING SURFACES OF THE WALK-IN-COOLER.2) ABOVE LOCATON FLOORS, INCLUDING SALES FLOOR BACK ROOM SMALL STORAGE ROOM BEHIND HOME CITY ICE FREEZERS AND BACK ROOM AND KITCHEN LOCATION FLOORS ESPECIALLY IN BETWEEN, UNDERNEATH AND AROUND EQUIPMENT, SHELVING, ETC IN AREAS THAT ARE NOT CLEANED REGULARLY. REMOVE ALL LOOSE TRASH, ITEMS, JUNK, DEBRI, ETC.
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 SANTIIZING OF THE ABOVE LOCATIONS INCLUDING THE FOLLOWING:1) SOILED WALLS, FLOORS AND CEILING SURFACES OF THE WALK-IN-COOLER.2) ABOVE LOCATON FLOORS, INCLUDING SALES FLOOR BACK ROOM SMALL STORAGE ROOM BEHIND HOME CITY ICE FREEZERS AND BACK ROOM AND KITCHEN LOCATION FLOORS ESPECIALLY IN BETWEEN, UNDERNEATH AND AROUND EQUIPMENT, SHELVING, ETC IN AREAS THAT ARE NOT CLEANED REGULARLY. REMOVE ALL LOOSE TRASH, ITEMS, JUNK, DEBRI, ETC.
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 SANTIIZING OF THE ABOVE LOCATIONS INCLUDING THE FOLLOWING:1) SOILED WALLS, FLOORS AND CEILING SURFACES OF THE WALK-IN-COOLER.2) ABOVE LOCATON FLOORS, INCLUDING SALES FLOOR BACK ROOM SMALL STORAGE ROOM BEHIND HOME CITY ICE FREEZERS AND BACK ROOM AND KITCHEN LOCATION FLOORS ESPECIALLY IN BETWEEN, UNDERNEATH AND AROUND EQUIPMENT, SHELVING, ETC IN AREAS THAT ARE NOT CLEANED REGULARLY. REMOVE ALL LOOSE TRASH, ITEMS, JUNK, DEBRI, ETC.
Location: Prep area
- 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: PROVIDE INTERIOR THERMOMETERS AT THE FOLLOWING UNITS:1) SALES FLOOR TALL DELI COOLER--CORRECTED.2) SALES FLOOR CREAMER COOLER OR REPAIR EXTERNAL DIGITAL THERMOMETER--CORRECTED.3) PROVIDE HOT-HOLDING THERMOMETER AT KITCHEN HOT FOOD DISPLAY UNIT.
Location: Sales floor
Equipment: Reach in cooler
- 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: PROVIDE INTERIOR THERMOMETERS AT THE FOLLOWING UNITS:1) SALES FLOOR TALL DELI COOLER--CORRECTED.2) SALES FLOOR CREAMER COOLER OR REPAIR EXTERNAL DIGITAL THERMOMETER--CORRECTED.3) PROVIDE HOT-HOLDING THERMOMETER AT KITCHEN HOT FOOD DISPLAY UNIT.
Location: Sales floor
Equipment: Reach in cooler
- 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: PROVIDE INTERIOR THERMOMETERS AT THE FOLLOWING UNITS:1) SALES FLOOR TALL DELI COOLER--CORRECTED.2) SALES FLOOR CREAMER COOLER OR REPAIR EXTERNAL DIGITAL THERMOMETER--CORRECTED.3) PROVIDE HOT-HOLDING THERMOMETER AT KITCHEN HOT FOOD DISPLAY UNIT.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPAIR MENS RESTROOM URINAL THAT IS NOT FUNCTIONING (EX. COVERED WITH TRASH BAG)--CORRECTED.2) REPLACE DAMAGED/RUSTED SHELVING WHERE NEEDED AT WALK-IN-COOLER LOCATED NEAR DEEP FRYER STATION.
Location: Mens restroom
Equipment: -
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPAIR MENS RESTROOM URINAL THAT IS NOT FUNCTIONING (EX. COVERED WITH TRASH BAG)--CORRECTED.2) REPLACE DAMAGED/RUSTED SHELVING WHERE NEEDED AT WALK-IN-COOLER LOCATED NEAR DEEP FRYER STATION.
Location: Walk-in cooler
Equipment: Metal shelving
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: REPAIR AND SEAL MEN AND WOMENS RESTROOM HANDSINK FAUCETS THAT ARE LOOSE. SEAL SO THAT FAUCETS ARE NOT MOVABLE.
Location: Womens restroom
Equipment: Hand sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: REPAIR AND SEAL MEN AND WOMENS RESTROOM HANDSINK FAUCETS THAT ARE LOOSE. SEAL SO THAT FAUCETS ARE NOT MOVABLE.
Location: Mens restroom
Equipment: Hand sink
- 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN (EX. BOXES OF SUGAR PACKAGES).
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: (INTERIOR AND EXTERIOR SURFACES)1) SOILED KITCHEN/PREP AREA WHITE CABINETS (INTERIOR AND EXTERIOR SURFACES).2) SOILED WALK-IN-COOLER FANGUARDS AND SHELVING WHERE NEEDED.
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: (INTERIOR AND EXTERIOR SURFACES)1) SOILED KITCHEN/PREP AREA WHITE CABINETS (INTERIOR AND EXTERIOR SURFACES).2) SOILED WALK-IN-COOLER FANGUARDS AND SHELVING WHERE NEEDED.
Location: Prep area
- 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: (INTERIOR AND EXTERIOR SURFACES)1) SOILED KITCHEN/PREP AREA WHITE CABINETS (INTERIOR AND EXTERIOR SURFACES).2) SOILED WALK-IN-COOLER FANGUARDS AND SHELVING WHERE NEEDED.
Location: Walk-in cooler
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1) PROPERLY INSTALL LIGHT GUARD SHIELDS FOR LIGHT BULBS AT SALES FLOOR HOME CITY BAGGED ICE FREEZER--CORRECTED.2) PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT WALK-IN-COOLER.
Location: Sales floor
Equipment: reach in freezer
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1) PROPERLY INSTALL LIGHT GUARD SHIELDS FOR LIGHT BULBS AT SALES FLOOR HOME CITY BAGGED ICE FREEZER--CORRECTED.2) PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT WALK-IN-COOLER.
Location: Walk-in cooler
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR ALL KITCHEN PREP SINK FAUCET LEAKS AND SPRAYER HEAD LEAKS.
Location: Kitchen
Equipment: 2-bay
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR ALL KITCHEN PREP SINK FAUCET LEAKS AND SPRAYER HEAD LEAKS.
Location: Kitchen
Equipment: Prep sink
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09/16/2014 | Recheck |
- Electrical service
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: REPAIR OR PROPER COVER EXPOSED WIRES AT SALES FLOOR HOME CITY BAGGED ICE FREEZER ONCE DOORS ARE OPEN ON UNIT.
- 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: 1) KITCHEN/PREP AREA NACHO CHEESE MACHINE NOT HOLDING CHEESE SAUCE PROPERLY AT 135 F OR ABOVE (CURRENTLY AT 80 F). REPAIR UNIT PROPERLY SO THAT CHESSE IS PROPERLY HELD AT 135 F. DISCARD CHEESE AND DO NOT USE MACHINE UNTIL UNIT IS REPLACED OR PROPERLY REPAIRED.2) DISPLAY HOT-HOLDING FOOD WARMER FRONT ROW OF FOODS MAINTAINING AT 115- 127 F (ESTABLISHMENT STAFF CONSTANTLY OPENS SLIDING DOORS OF THIS UNIT WHICH MAY CAUSE FRONT ROW OF FOODS TO NOT MAINTAIN A TEMPERATURE OF 135 F OR ABOVE). MANAGEMENT HAS BEEN INFORMED TO TURN WARMER UNIT UP TO HIGHER TEMPERATURE TO HELP TO ASSIT WITH THIS ISSUE. OR REPAIR UNIT IF NEEDED.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- 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: 1) KITCHEN/PREP AREA NACHO CHEESE MACHINE NOT HOLDING CHEESE SAUCE PROPERLY AT 135 F OR ABOVE (CURRENTLY AT 80 F). REPAIR UNIT PROPERLY SO THAT CHESSE IS PROPERLY HELD AT 135 F. DISCARD CHEESE AND DO NOT USE MACHINE UNTIL UNIT IS REPLACED OR PROPERLY REPAIRED.2) DISPLAY HOT-HOLDING FOOD WARMER FRONT ROW OF FOODS MAINTAINING AT 115- 127 F (ESTABLISHMENT STAFF CONSTANTLY OPENS SLIDING DOORS OF THIS UNIT WHICH MAY CAUSE FRONT ROW OF FOODS TO NOT MAINTAIN A TEMPERATURE OF 135 F OR ABOVE). MANAGEMENT HAS BEEN INFORMED TO TURN WARMER UNIT UP TO HIGHER TEMPERATURE TO HELP TO ASSIT WITH THIS ISSUE. OR REPAIR UNIT IF NEEDED.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- 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: PROPERLY LABEL CHEMICAL SPRAY BOTTLES THAT ARE NOT LABELED AT KITCHEN, PREP AREAS, DRY STORAGE LOCATIONS AND AT SUBWAY LOCATION.
Location: Kitchen
- 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: PROPERLY LABEL CHEMICAL SPRAY BOTTLES THAT ARE NOT LABELED AT KITCHEN, PREP AREAS, DRY STORAGE LOCATIONS AND AT SUBWAY LOCATION.
Location: Prep area
- 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: PROPERLY LABEL CHEMICAL SPRAY BOTTLES THAT ARE NOT LABELED AT KITCHEN, PREP AREAS, DRY STORAGE LOCATIONS AND AT SUBWAY LOCATION.
Location: Back room
- 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).
Comments: (EX. STAINLESS-STEEL CLEANER ON KITCHEN PREP TABLE, CHEMICALS STORED ON KITCHEN LEDGE ABOVE KITCHEN PREP TABLE NEAR KITCHEN HANDSINK AND CHEMICALS LOCATED ABOVE SINGLE-SERVICE ITEMS AT SALES FLOOR LOCATION.)STORE ALL CHEMICAL LOW BELOW FOOD, SINGLE-SERVICE ITEM AND AWAY FROM FOOD PREP AREAS.
Location: Kitchen
- 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).
Comments: (EX. STAINLESS-STEEL CLEANER ON KITCHEN PREP TABLE, CHEMICALS STORED ON KITCHEN LEDGE ABOVE KITCHEN PREP TABLE NEAR KITCHEN HANDSINK AND CHEMICALS LOCATED ABOVE SINGLE-SERVICE ITEMS AT SALES FLOOR LOCATION.)STORE ALL CHEMICAL LOW BELOW FOOD, SINGLE-SERVICE ITEM AND AWAY FROM FOOD PREP AREAS.
Location: Sales floor
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: SEVERAL GNATS/FLIES ETC ARE HARBORING ON OVERFLOWING SOILED LINEN STORAGE TRASH BIN AT KITCHEN PREP AREA LOCATION.PROVIDE ALTERNATE METHODS OR MECHANISMS FOR PROPER SOILED LINEN STORAGE. OVERFLOWING DIRTY LINEN TRASH BIN CONSISTING OF GNATS/FLY HARBORAGE NEEDS TO BE STORED AWAY FROM FOOD PREP AREA.ALSO PROVIDE BETTER STORAGE METHODS FOR DIRTY LINEN TO HOLD ALL SOILED LINEN PROPER WITH PROPER TRASH BIN SEALS (EX. PROVIDE 2 TRASH BINS WITH PROPER LIDS TO HOLD AND SEAL ALL OF SOILED LINEN PROPERLY).RECOMMENDATONS: CONSULT PROFESSIONAL PEST CONTROL PROVIDER AND LINEN TOWELS PROVIDER TO ASSIST WITH SOLUTIONS TO IMPROVE THIS PROBLEM.
Location: Kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: SEVERAL GNATS/FLIES ETC ARE HARBORING ON OVERFLOWING SOILED LINEN STORAGE TRASH BIN AT KITCHEN PREP AREA LOCATION.PROVIDE ALTERNATE METHODS OR MECHANISMS FOR PROPER SOILED LINEN STORAGE. OVERFLOWING DIRTY LINEN TRASH BIN CONSISTING OF GNATS/FLY HARBORAGE NEEDS TO BE STORED AWAY FROM FOOD PREP AREA.ALSO PROVIDE BETTER STORAGE METHODS FOR DIRTY LINEN TO HOLD ALL SOILED LINEN PROPER WITH PROPER TRASH BIN SEALS (EX. PROVIDE 2 TRASH BINS WITH PROPER LIDS TO HOLD AND SEAL ALL OF SOILED LINEN PROPERLY).RECOMMENDATONS: CONSULT PROFESSIONAL PEST CONTROL PROVIDER AND LINEN TOWELS PROVIDER TO ASSIST WITH SOLUTIONS TO IMPROVE THIS PROBLEM.
Location: Prep 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: SEVERAL EMPLOYEE DRINKS STORED ON KITCHEN PREP TABLES--DISCONTINUE THIS BEHAVIOR AND STORE ALL EMPLOYEE DRINKS/ITEMS IN SEPERATE APPRORIATE DESIGNATED LOCATIONS OFF OF FOOD PREP SURFACES AND LOCATIONS.
Location: Kitchen
Equipment: Prep table
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING: (INTERIOR AND EXTERIOR SURFACES)1) SOILED MINI REFRIGERATION UNIT LOCATED NEXT TO ESTABLISHMENT OFFICE.2) SOILED INTERIOR SURFACES OF HOME CITY BAGGED ICE FREEZER.3) DEFROST, CLEAN AND SANITIZE SALES FLOOR ICE CREAM FREEZERS.4) SOILED DOOR FRAME INTERIOR SURFACES OF SALES FLOOR WALK-IN-COOLER DISPLAY DOORS.5) DEFROST, CLEAN AND SANITIZE KITCHEN PIZZA FREEZER.6) SOILED KITCHEN PIZZA PREP COOLER.7) SOILED DUSTY INTERIOR SURFACE OF PIZZA WARMER WHERE PERSONAL PIZZA'S ARE LOCATED.8) SOILED KITCHEN NACHO CHEESE SAUCE WARMER.
Location: Kitchen
Equipment: Mini-fridge
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING: (INTERIOR AND EXTERIOR SURFACES)1) SOILED MINI REFRIGERATION UNIT LOCATED NEXT TO ESTABLISHMENT OFFICE.2) SOILED INTERIOR SURFACES OF HOME CITY BAGGED ICE FREEZER.3) DEFROST, CLEAN AND SANITIZE SALES FLOOR ICE CREAM FREEZERS.4) SOILED DOOR FRAME INTERIOR SURFACES OF SALES FLOOR WALK-IN-COOLER DISPLAY DOORS.5) DEFROST, CLEAN AND SANITIZE KITCHEN PIZZA FREEZER.6) SOILED KITCHEN PIZZA PREP COOLER.7) SOILED DUSTY INTERIOR SURFACE OF PIZZA WARMER WHERE PERSONAL PIZZA'S ARE LOCATED.8) SOILED KITCHEN NACHO CHEESE SAUCE WARMER.
Location: Sales floor
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING: (INTERIOR AND EXTERIOR SURFACES)1) SOILED MINI REFRIGERATION UNIT LOCATED NEXT TO ESTABLISHMENT OFFICE.2) SOILED INTERIOR SURFACES OF HOME CITY BAGGED ICE FREEZER.3) DEFROST, CLEAN AND SANITIZE SALES FLOOR ICE CREAM FREEZERS.4) SOILED DOOR FRAME INTERIOR SURFACES OF SALES FLOOR WALK-IN-COOLER DISPLAY DOORS.5) DEFROST, CLEAN AND SANITIZE KITCHEN PIZZA FREEZER.6) SOILED KITCHEN PIZZA PREP COOLER.7) SOILED DUSTY INTERIOR SURFACE OF PIZZA WARMER WHERE PERSONAL PIZZA'S ARE LOCATED.8) SOILED KITCHEN NACHO CHEESE SAUCE WARMER.
Location: Sales floor
Equipment: Ice cream freezer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING: (INTERIOR AND EXTERIOR SURFACES)1) SOILED MINI REFRIGERATION UNIT LOCATED NEXT TO ESTABLISHMENT OFFICE.2) SOILED INTERIOR SURFACES OF HOME CITY BAGGED ICE FREEZER.3) DEFROST, CLEAN AND SANITIZE SALES FLOOR ICE CREAM FREEZERS.4) SOILED DOOR FRAME INTERIOR SURFACES OF SALES FLOOR WALK-IN-COOLER DISPLAY DOORS.5) DEFROST, CLEAN AND SANITIZE KITCHEN PIZZA FREEZER.6) SOILED KITCHEN PIZZA PREP COOLER.7) SOILED DUSTY INTERIOR SURFACE OF PIZZA WARMER WHERE PERSONAL PIZZA'S ARE LOCATED.8) SOILED KITCHEN NACHO CHEESE SAUCE WARMER.
Location: Sales floor
Equipment: Walk in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING: (INTERIOR AND EXTERIOR SURFACES)1) SOILED MINI REFRIGERATION UNIT LOCATED NEXT TO ESTABLISHMENT OFFICE.2) SOILED INTERIOR SURFACES OF HOME CITY BAGGED ICE FREEZER.3) DEFROST, CLEAN AND SANITIZE SALES FLOOR ICE CREAM FREEZERS.4) SOILED DOOR FRAME INTERIOR SURFACES OF SALES FLOOR WALK-IN-COOLER DISPLAY DOORS.5) DEFROST, CLEAN AND SANITIZE KITCHEN PIZZA FREEZER.6) SOILED KITCHEN PIZZA PREP COOLER.7) SOILED DUSTY INTERIOR SURFACE OF PIZZA WARMER WHERE PERSONAL PIZZA'S ARE LOCATED.8) SOILED KITCHEN NACHO CHEESE SAUCE WARMER.
Location: Kitchen
Equipment: reach in freezer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING: (INTERIOR AND EXTERIOR SURFACES)1) SOILED MINI REFRIGERATION UNIT LOCATED NEXT TO ESTABLISHMENT OFFICE.2) SOILED INTERIOR SURFACES OF HOME CITY BAGGED ICE FREEZER.3) DEFROST, CLEAN AND SANITIZE SALES FLOOR ICE CREAM FREEZERS.4) SOILED DOOR FRAME INTERIOR SURFACES OF SALES FLOOR WALK-IN-COOLER DISPLAY DOORS.5) DEFROST, CLEAN AND SANITIZE KITCHEN PIZZA FREEZER.6) SOILED KITCHEN PIZZA PREP COOLER.7) SOILED DUSTY INTERIOR SURFACE OF PIZZA WARMER WHERE PERSONAL PIZZA'S ARE LOCATED.8) SOILED KITCHEN NACHO CHEESE SAUCE WARMER.
Location: Kitchen
Equipment: Pizza make table
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING: (INTERIOR AND EXTERIOR SURFACES)1) SOILED MINI REFRIGERATION UNIT LOCATED NEXT TO ESTABLISHMENT OFFICE.2) SOILED INTERIOR SURFACES OF HOME CITY BAGGED ICE FREEZER.3) DEFROST, CLEAN AND SANITIZE SALES FLOOR ICE CREAM FREEZERS.4) SOILED DOOR FRAME INTERIOR SURFACES OF SALES FLOOR WALK-IN-COOLER DISPLAY DOORS.5) DEFROST, CLEAN AND SANITIZE KITCHEN PIZZA FREEZER.6) SOILED KITCHEN PIZZA PREP COOLER.7) SOILED DUSTY INTERIOR SURFACE OF PIZZA WARMER WHERE PERSONAL PIZZA'S ARE LOCATED.8) SOILED KITCHEN NACHO CHEESE SAUCE WARMER.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- 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.
Comments: ALL ABOVE LOCATIONS AND ITEMS; INCLUDING KNIVES AND MAGNETIC KNIFE HOLDERS. ALL KNIVES MUST BE CLEANED AND SANITIZED PRIOR TO PLACING KNIVES ON MAGNETIC HOLDER.
Location: Kitchen
Equipment: Metal shelving
- 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.
Comments: ALL ABOVE LOCATIONS AND ITEMS; INCLUDING KNIVES AND MAGNETIC KNIFE HOLDERS. ALL KNIVES MUST BE CLEANED AND SANITIZED PRIOR TO PLACING KNIVES ON MAGNETIC HOLDER.
Location: Prep area
Equipment: Metal shelving
- 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.
Comments: ALL ABOVE LOCATIONS AND ITEMS; INCLUDING KNIVES AND MAGNETIC KNIFE HOLDERS. ALL KNIVES MUST BE CLEANED AND SANITIZED PRIOR TO PLACING KNIVES ON MAGNETIC HOLDER.
Location: Bakery area
Equipment: Metal shelving
- 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.
Comments: ALL ABOVE LOCATIONS AND ITEMS; INCLUDING KNIVES AND MAGNETIC KNIFE HOLDERS. ALL KNIVES MUST BE CLEANED AND SANITIZED PRIOR TO PLACING KNIVES ON MAGNETIC HOLDER.
Location: Kitchen
Equipment: Knife/utensil rack
- Utensils - poor repair - calibration (corrected on site)
Utensils not maintained in good repair or calibration.
Correction: Maintain all utensils in good repair and calibration.
Comments: UTENSILS (EX. LADELS) STORED ABOVE BACK KITCHEN 3-BAY SINK IN POOR RUSTED AND SOILED CONDITIONS--UTENSILS WERE DISCARDED.
- 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.
Location: Kitchen
- 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.
Location: Prep area
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1) PROVIDE MORE ADEQUATE LIGHTING AT WALK-IN-FREEZER (TOO DARK INSIDE UNIT).2) PROPERLY INSTALL NEW LIGHTING WHERE OUT OR DAMAGED AT SALES FLOOR HOME CITY BAGGED ICE FFREEZER.3) PROVIDE LIGHTS WHERE OUT AT WALK-IN-COOLER.
Location: Walk-in freezer
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1) PROVIDE MORE ADEQUATE LIGHTING AT WALK-IN-FREEZER (TOO DARK INSIDE UNIT).2) PROPERLY INSTALL NEW LIGHTING WHERE OUT OR DAMAGED AT SALES FLOOR HOME CITY BAGGED ICE FFREEZER.3) PROVIDE LIGHTS WHERE OUT AT WALK-IN-COOLER.
Location: Sales floor
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1) PROVIDE MORE ADEQUATE LIGHTING AT WALK-IN-FREEZER (TOO DARK INSIDE UNIT).2) PROPERLY INSTALL NEW LIGHTING WHERE OUT OR DAMAGED AT SALES FLOOR HOME CITY BAGGED ICE FFREEZER.3) PROVIDE LIGHTS WHERE OUT AT WALK-IN-COOLER.
Location: Walk-in cooler
- Soiled linens storage
Improper storage of soiled linens.
Correction: Keep in clean, nonabsorbent receptacles or clean, washable laundry bags and stored and transported to prevent contamination of the following: (1) Food. (2) Clean equipment. (3) Clean utensils. (4) Single- service and single-use articles.
Comments: OVERFLOWING DIRTY LINEN TRASH BIN CONSISTING OF GNATS/FLY HARBORAGE NEEDS TO BE STORED AWAY FROM FOOD PREP AREA.ALSO PROVIDE BETTER STORAGE METHODS FOR DIRTY LINEN TO HOLD ALL SOILED LINEN PROPER WITH PROPER TRASH BIN SEALS (EX. PROVIDE 2 TRASH BINS WITH PROPER LIDS TO HOLD AND SEAL ALL OF SOILED LINEN PROPERLY).
Location: Kitchen
- Soiled linens storage
Improper storage of soiled linens.
Correction: Keep in clean, nonabsorbent receptacles or clean, washable laundry bags and stored and transported to prevent contamination of the following: (1) Food. (2) Clean equipment. (3) Clean utensils. (4) Single- service and single-use articles.
Comments: OVERFLOWING DIRTY LINEN TRASH BIN CONSISTING OF GNATS/FLY HARBORAGE NEEDS TO BE STORED AWAY FROM FOOD PREP AREA.ALSO PROVIDE BETTER STORAGE METHODS FOR DIRTY LINEN TO HOLD ALL SOILED LINEN PROPER WITH PROPER TRASH BIN SEALS (EX. PROVIDE 2 TRASH BINS WITH PROPER LIDS TO HOLD AND SEAL ALL OF SOILED LINEN PROPERLY).
Location: Prep area
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
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.
Location: Dumpster area
- 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.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF RESTROOM, KITCHEN, FOOD PREP LOCATION CEILING TILES/VENTS WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN PREP AREA HOOD SYSTEM INTERIOR SURFACES AND FILTERS THAT IS NOT IN USE AT BAKERY LOCATION.
Location: Restroom
- 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.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF RESTROOM, KITCHEN, FOOD PREP LOCATION CEILING TILES/VENTS WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN PREP AREA HOOD SYSTEM INTERIOR SURFACES AND FILTERS THAT IS NOT IN USE AT BAKERY LOCATION.
Location: Kitchen
- 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.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF RESTROOM, KITCHEN, FOOD PREP LOCATION CEILING TILES/VENTS WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN PREP AREA HOOD SYSTEM INTERIOR SURFACES AND FILTERS THAT IS NOT IN USE AT BAKERY LOCATION.
Location: Prep area
- 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.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF RESTROOM, KITCHEN, FOOD PREP LOCATION CEILING TILES/VENTS WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN PREP AREA HOOD SYSTEM INTERIOR SURFACES AND FILTERS THAT IS NOT IN USE AT BAKERY LOCATION.
Location: Bakery 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: IMPROVE ROUTINE DETAILED CLEANING AND SANTIIZING OF THE ABOVE LOCATIONS INCLUDING THE FOLLOWING:1) SOILED WALLS, FLOORS AND CEILING SURFACES OF THE WALK-IN-COOLER.2) ABOVE LOCATON FLOORS, INCLUDING SALES FLOOR BACK ROOM SMALL STORAGE ROOM BEHIND HOME CITY ICE FREEZERS AND BACK ROOM AND KITCHEN LOCATION FLOORS ESPECIALLY IN BETWEEN, UNDERNEATH AND AROUND EQUIPMENT, SHELVING, ETC IN AREAS THAT ARE NOT CLEANED REGULARLY. REMOVE ALL LOOSE TRASH, ITEMS, JUNK, DEBRI, ETC.
Location: Walk-in cooler
- 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 SANTIIZING OF THE ABOVE LOCATIONS INCLUDING THE FOLLOWING:1) SOILED WALLS, FLOORS AND CEILING SURFACES OF THE WALK-IN-COOLER.2) ABOVE LOCATON FLOORS, INCLUDING SALES FLOOR BACK ROOM SMALL STORAGE ROOM BEHIND HOME CITY ICE FREEZERS AND BACK ROOM AND KITCHEN LOCATION FLOORS ESPECIALLY IN BETWEEN, UNDERNEATH AND AROUND EQUIPMENT, SHELVING, ETC IN AREAS THAT ARE NOT CLEANED REGULARLY. REMOVE ALL LOOSE TRASH, ITEMS, JUNK, DEBRI, ETC.
Location: Sales floor
- 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 SANTIIZING OF THE ABOVE LOCATIONS INCLUDING THE FOLLOWING:1) SOILED WALLS, FLOORS AND CEILING SURFACES OF THE WALK-IN-COOLER.2) ABOVE LOCATON FLOORS, INCLUDING SALES FLOOR BACK ROOM SMALL STORAGE ROOM BEHIND HOME CITY ICE FREEZERS AND BACK ROOM AND KITCHEN LOCATION FLOORS ESPECIALLY IN BETWEEN, UNDERNEATH AND AROUND EQUIPMENT, SHELVING, ETC IN AREAS THAT ARE NOT CLEANED REGULARLY. REMOVE ALL LOOSE TRASH, ITEMS, JUNK, DEBRI, ETC.
Location: Back room
- 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 SANTIIZING OF THE ABOVE LOCATIONS INCLUDING THE FOLLOWING:1) SOILED WALLS, FLOORS AND CEILING SURFACES OF THE WALK-IN-COOLER.2) ABOVE LOCATON FLOORS, INCLUDING SALES FLOOR BACK ROOM SMALL STORAGE ROOM BEHIND HOME CITY ICE FREEZERS AND BACK ROOM AND KITCHEN LOCATION FLOORS ESPECIALLY IN BETWEEN, UNDERNEATH AND AROUND EQUIPMENT, SHELVING, ETC IN AREAS THAT ARE NOT CLEANED REGULARLY. REMOVE ALL LOOSE TRASH, ITEMS, JUNK, DEBRI, ETC.
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 SANTIIZING OF THE ABOVE LOCATIONS INCLUDING THE FOLLOWING:1) SOILED WALLS, FLOORS AND CEILING SURFACES OF THE WALK-IN-COOLER.2) ABOVE LOCATON FLOORS, INCLUDING SALES FLOOR BACK ROOM SMALL STORAGE ROOM BEHIND HOME CITY ICE FREEZERS AND BACK ROOM AND KITCHEN LOCATION FLOORS ESPECIALLY IN BETWEEN, UNDERNEATH AND AROUND EQUIPMENT, SHELVING, ETC IN AREAS THAT ARE NOT CLEANED REGULARLY. REMOVE ALL LOOSE TRASH, ITEMS, JUNK, DEBRI, ETC.
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 SANTIIZING OF THE ABOVE LOCATIONS INCLUDING THE FOLLOWING:1) SOILED WALLS, FLOORS AND CEILING SURFACES OF THE WALK-IN-COOLER.2) ABOVE LOCATON FLOORS, INCLUDING SALES FLOOR BACK ROOM SMALL STORAGE ROOM BEHIND HOME CITY ICE FREEZERS AND BACK ROOM AND KITCHEN LOCATION FLOORS ESPECIALLY IN BETWEEN, UNDERNEATH AND AROUND EQUIPMENT, SHELVING, ETC IN AREAS THAT ARE NOT CLEANED REGULARLY. REMOVE ALL LOOSE TRASH, ITEMS, JUNK, DEBRI, ETC.
Location: Prep area
- 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: PROVIDE INTERIOR THERMOMETERS AT THE FOLLOWING UNITS:1) SALES FLOOR TALL DELI COOLER.2) SALES FLOOR CREAMER COOLER OR REPAIR EXTERNAL DIGITAL THERMOMETER.3) PROVIDE HOT-HOLDING THERMOMETER AT KITCHEN HOT FOOD DISPLAY UNIT.
Location: Sales floor
Equipment: Reach in cooler
- 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: PROVIDE INTERIOR THERMOMETERS AT THE FOLLOWING UNITS:1) SALES FLOOR TALL DELI COOLER.2) SALES FLOOR CREAMER COOLER OR REPAIR EXTERNAL DIGITAL THERMOMETER.3) PROVIDE HOT-HOLDING THERMOMETER AT KITCHEN HOT FOOD DISPLAY UNIT.
Location: Sales floor
Equipment: Reach in cooler
- 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: PROVIDE INTERIOR THERMOMETERS AT THE FOLLOWING UNITS:1) SALES FLOOR TALL DELI COOLER.2) SALES FLOOR CREAMER COOLER OR REPAIR EXTERNAL DIGITAL THERMOMETER.3) PROVIDE HOT-HOLDING THERMOMETER AT KITCHEN HOT FOOD DISPLAY UNIT.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPAIR MENS RESTROOM URINAL THAT IS NOT FUNCTIONING (EX. COVERED WITH TRASH BAG).2) REPLACE DAMAGED/RUSTED SHELVING WHERE NEEDED AT WALK-IN-COOLER LOCATED NEAR DEEP FRYER STATION.
Location: Mens restroom
Equipment: -
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPAIR MENS RESTROOM URINAL THAT IS NOT FUNCTIONING (EX. COVERED WITH TRASH BAG).2) REPLACE DAMAGED/RUSTED SHELVING WHERE NEEDED AT WALK-IN-COOLER LOCATED NEAR DEEP FRYER STATION.
Location: Walk-in cooler
Equipment: Metal shelving
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: REPAIR AND SEAL MEN AND WOMENS RESTROOM HANDSINK FAUCETS THAT ARE LOOSE. SEAL SO THAT FAUCETS ARE NOT MOVABLE.
Location: Womens restroom
Equipment: Hand sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: REPAIR AND SEAL MEN AND WOMENS RESTROOM HANDSINK FAUCETS THAT ARE LOOSE. SEAL SO THAT FAUCETS ARE NOT MOVABLE.
Location: Mens restroom
Equipment: Hand sink
- 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN (EX. BOXES OF SUGAR PACKAGES).
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: (INTERIOR AND EXTERIOR SURFACES)1) SOILED KITCHEN/PREP AREA WHITE CABINETS (INTERIOR AND EXTERIOR SURFACES).2) SOILED WALK-IN-COOLER FANGUARDS AND SHELVING WHERE NEEDED.
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: (INTERIOR AND EXTERIOR SURFACES)1) SOILED KITCHEN/PREP AREA WHITE CABINETS (INTERIOR AND EXTERIOR SURFACES).2) SOILED WALK-IN-COOLER FANGUARDS AND SHELVING WHERE NEEDED.
Location: Prep area
- 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: (INTERIOR AND EXTERIOR SURFACES)1) SOILED KITCHEN/PREP AREA WHITE CABINETS (INTERIOR AND EXTERIOR SURFACES).2) SOILED WALK-IN-COOLER FANGUARDS AND SHELVING WHERE NEEDED.
Location: Walk-in cooler
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1) PROPERLY INSTALL LIGHT GUARD SHIELDS FOR LIGHT BULBS AT SALES FLOOR HOME CITY BAGGED ICE FREEZER.2) PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT WALK-IN-COOLER.
Location: Sales floor
Equipment: reach in freezer
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1) PROPERLY INSTALL LIGHT GUARD SHIELDS FOR LIGHT BULBS AT SALES FLOOR HOME CITY BAGGED ICE FREEZER.2) PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT WALK-IN-COOLER.
Location: Walk-in cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR ALL KITCHEN PREP SINK FAUCET LEAKS AND SPRAYER HEAD LEAKS.
Location: Kitchen
Equipment: 2-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR ALL KITCHEN PREP SINK FAUCET LEAKS AND SPRAYER HEAD LEAKS.
Location: Kitchen
Equipment: Prep sink
|
09/09/2014 | 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 ...
- 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: JOHNSONVILLE BRATS AT SALES FLOOR WARMER UNIT TEMPING AT 110 F - 128 F--DISCARDED.*CORRECTIVE ACTION* WARMER UNIT WAS TURNED UP BY MANAGER.
Location: Sales floor
Equipment: ----- Cooking Equip/Holding -----
- 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).
Comments: STORE ALL CHEMICALS LOW AND NERVER HIGH ABOVE FOOD PREP AREAS AND STORE AWAY FROM FOOD AND SINGLE-SERVICE USE ITEMS AT KITCHEN AND FRONT FOOD SERVICE COUNTER LOCATIONS.
Location: Kitchen
- 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).
Comments: STORE ALL CHEMICALS LOW AND NERVER HIGH ABOVE FOOD PREP AREAS AND STORE AWAY FROM FOOD AND SINGLE-SERVICE USE ITEMS AT KITCHEN AND FRONT FOOD SERVICE COUNTER LOCATIONS.
Location: Service counter
- 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 EMPLOYEE DRINK STORED ON KITCHEN PREP TABLE--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
Equipment: Prep table
- 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 EMPLOYEE DRINK STORED ON KITCHEN PREP TABLE--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DEFROST, CLEAN AND SANITIZE SERVICE COUNTER HUNT BROTHERS MINI FREEZER.
Location: Service counter
Equipment: reach in freezer
- 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: Microwave oven
- 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: TURN DOWN HOT WATER TEMPERATURE OF KITCHEN HANDSINK (CURRENTLY 156 F); ADJUST TO MAINTAIN AT 100 F - 120 F.
Location: Kitchen
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.
Comments: 1) WATER TEMPERATURE OF SANITIZER WATER AT KITCHEN 3-BAY SINK LOCATED NEAR SUBWAY EXCEEDING 75 F.2) MAINTAIN IN-PLACE SANITIZER BUCKET OR SANITIZER SPRAY BOTTLE METHOD DURING OPERATION HOURS.
Location: Kitchen
Equipment: 3-bay
- 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: 1) WATER TEMPERATURE OF SANITIZER WATER AT KITCHEN 3-BAY SINK LOCATED NEAR SUBWAY EXCEEDING 75 F.2) MAINTAIN IN-PLACE SANITIZER BUCKET OR SANITIZER SPRAY BOTTLE METHOD DURING OPERATION HOURS.
Location: Kitchen
- 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: EX. CELL PHONE, KEYS, JACKETS, ETC.
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: 1) KEEP SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN.2) STORE OPEN EXPOSED SINGLE-SERVICE USE ITEMS ON SANITARY CLEAN SURFACES/HOLDERS, ETC AND NOT ON BARE SOILED COUNTER-TOPS/SHELVING (EX. CHILI BOWLS)--CORRECTED.
Location: Kitchen
- 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: 1) KEEP SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN.2) STORE OPEN EXPOSED SINGLE-SERVICE USE ITEMS ON SANITARY CLEAN SURFACES/HOLDERS, ETC AND NOT ON BARE SOILED COUNTER-TOPS/SHELVING (EX. CHILI BOWLS)--CORRECTED.
Location: Sales floor
- Insect control device/installation (corrected)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: REMOVE ALL FLY STIPS FROM CEILINGS OF KITCHEN.
Location: Kitchen
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Location: Dumpster area
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES WHERE NEEDED--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEMS AND INTERIOR FILTERS--CORRECTED.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SALES FLOOR AND RESTROOM CEILING VENTS/TILES WHERE NEEDED.
Location: Kitchen
- 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.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES WHERE NEEDED--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEMS AND INTERIOR FILTERS--CORRECTED.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SALES FLOOR AND RESTROOM CEILING VENTS/TILES WHERE NEEDED.
Location: Restroom
- 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.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES WHERE NEEDED--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEMS AND INTERIOR FILTERS--CORRECTED.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SALES FLOOR AND RESTROOM CEILING VENTS/TILES WHERE NEEDED.
Location: Sales floor
- 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.
Location: Walk-in cooler
- 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT PIZZA PREP COLD-TOP UNIT AND AT INTERIOR OF PIZZA MINI FREEZER.
Location: Kitchen
Equipment: Pizza make table
- 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT PIZZA PREP COLD-TOP UNIT AND AT INTERIOR OF PIZZA MINI FREEZER.
Location: Service counter
Equipment: reach in freezer
- 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 INTERIOR CABINETS AND SHELVING SURFACES WHERE NEEDED AT SALES FLOOR BEVERAGE/FOOD STATION ISLANDS.
Location: Chemical room
Equipment: Mop sink
- 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 INTERIOR CABINETS AND SHELVING SURFACES WHERE NEEDED AT SALES FLOOR BEVERAGE/FOOD STATION ISLANDS.
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 INTERIOR CABINETS AND SHELVING SURFACES WHERE NEEDED AT SALES FLOOR BEVERAGE/FOOD STATION ISLANDS.
Location: Walk-in cooler
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 INTERIOR CABINETS AND SHELVING SURFACES WHERE NEEDED AT SALES FLOOR BEVERAGE/FOOD STATION ISLANDS.
Location: Walk-in cooler
- 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 INTERIOR CABINETS AND SHELVING SURFACES WHERE NEEDED AT SALES FLOOR BEVERAGE/FOOD STATION ISLANDS.
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 INTERIOR CABINETS AND SHELVING SURFACES WHERE NEEDED AT SALES FLOOR BEVERAGE/FOOD STATION ISLANDS.
Location: Sales floor
- 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.
Location: Sales floor
Equipment: Soda machine
- 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: WORK ORDERPROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN CEILING WHERE MISSING AND AT INTERIOR OF WALK-IN-COOLER.
Location: Kitchen
- 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: WORK ORDERPROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN CEILING WHERE MISSING AND AT INTERIOR OF WALK-IN-COOLER.
Location: Walk-in cooler
|
11/21/2013 | Recheck |
- CO2 tanks unrestrained (corrected on site)
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 ...
- 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: JOHNSONVILLE BRATS AT SALES FLOOR WARMER UNIT TEMPING AT 110 F - 128 F--DISCARDED.*CORRECTIVE ACTION* WARMER UNIT WAS TURNED UP BY MANAGER.
Location: Sales floor
Equipment: ----- Cooking Equip/Holding -----
- 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).
Comments: STORE ALL CHEMICALS LOW AND NERVER HIGH ABOVE FOOD PREP AREAS AND STORE AWAY FROM FOOD AND SINGLE-SERVICE USE ITEMS AT KITCHEN AND FRONT FOOD SERVICE COUNTER LOCATIONS.
Location: Kitchen
- 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).
Comments: STORE ALL CHEMICALS LOW AND NERVER HIGH ABOVE FOOD PREP AREAS AND STORE AWAY FROM FOOD AND SINGLE-SERVICE USE ITEMS AT KITCHEN AND FRONT FOOD SERVICE COUNTER LOCATIONS.
Location: Service counter
- 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 EMPLOYEE DRINK STORED ON KITCHEN PREP TABLE--DISCONTINUE THIS BEHAVIOR.
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: OPEN EMPLOYEE DRINK STORED ON KITCHEN PREP TABLE--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DEFROST, CLEAN AND SANITIZE SERVICE COUNTER HUNT BROTHERS MINI FREEZER.
Location: Service counter
Equipment: reach in freezer
- 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: Microwave oven
- 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: TURN DOWN HOT WATER TEMPERATURE OF KITCHEN HANDSINK (CURRENTLY 156 F); ADJUST TO MAINTAIN AT 100 F - 120 F.
Location: Kitchen
Equipment: Hand sink
- 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: 1) WATER TEMPERATURE OF SANITIZER WATER AT KITCHEN 3-BAY SINK LOCATED NEAR SUBWAY EXCEEDING 75 F.2) MAINTAIN IN-PLACE SANITIZER BUCKET OR SANITIZER SPRAY BOTTLE METHOD DURING OPERATION HOURS.
Location: Kitchen
Equipment: 3-bay
- 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: 1) WATER TEMPERATURE OF SANITIZER WATER AT KITCHEN 3-BAY SINK LOCATED NEAR SUBWAY EXCEEDING 75 F.2) MAINTAIN IN-PLACE SANITIZER BUCKET OR SANITIZER SPRAY BOTTLE METHOD DURING OPERATION HOURS.
Location: Kitchen
- 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: EX. CELL PHONE, KEYS, JACKETS, ETC.
Location: Kitchen
- 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: 1) KEEP SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN.2) STORE OPEN EXPOSED SINGLE-SERVICE USE ITEMS ON SANITARY CLEAN SURFACES/HOLDERS, ETC AND NOT ON BARE SOILED COUNTER-TOPS/SHELVING (EX. CHILI BOWLS).
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: 1) KEEP SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN.2) STORE OPEN EXPOSED SINGLE-SERVICE USE ITEMS ON SANITARY CLEAN SURFACES/HOLDERS, ETC AND NOT ON BARE SOILED COUNTER-TOPS/SHELVING (EX. CHILI BOWLS).
Location: Sales floor
- Insect control device/installation (corrected)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: REMOVE ALL FLY STIPS FROM CEILINGS OF KITCHEN.
Location: Kitchen
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Location: Dumpster area
- 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.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEMS AND INTERIOR FILTERS.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SALES FLOOR AND RESTROOM CEILING VENTS/TILES WHERE NEEDED.
Location: Kitchen
- 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.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEMS AND INTERIOR FILTERS.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SALES FLOOR AND RESTROOM CEILING VENTS/TILES WHERE NEEDED.
Location: Restroom
- 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.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEMS AND INTERIOR FILTERS.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SALES FLOOR AND RESTROOM CEILING VENTS/TILES WHERE NEEDED.
Location: Sales floor
- 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.
Location: Walk-in cooler
- 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT PIZZA PREP COLD-TOP UNIT AND AT INTERIOR OF PIZZA MINI FREEZER.
Location: Kitchen
Equipment: Pizza make table
- 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT PIZZA PREP COLD-TOP UNIT AND AT INTERIOR OF PIZZA MINI FREEZER.
Location: Service counter
Equipment: reach in freezer
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) CLEAN AND ORGANIZE BACK KITCHEN LOCATION AND KITCHEN CHEMICAL STORAGE ROOM WHERE MOP SINK IS LOCATED--COS.2) SOILED KITCHEN SHELVING WHERE CLEAN DISHES AND FOOD IS STORED.3) SOILED WALK-IN-COOLER SHELVING AND FANGUARDS WHERE NEEDED; CONDUCT AT ALL WALK-IN-COOLER UNITS.4) SOILED INTERIOR CABINETS AND SHELVING SURFACES WHERE NEEDED AT SALES FLOOR BEVERAGE/FOOD STATION ISLANDS.
Location: Chemical room
Equipment: Mop sink
- 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) CLEAN AND ORGANIZE BACK KITCHEN LOCATION AND KITCHEN CHEMICAL STORAGE ROOM WHERE MOP SINK IS LOCATED--COS.2) SOILED KITCHEN SHELVING WHERE CLEAN DISHES AND FOOD IS STORED.3) SOILED WALK-IN-COOLER SHELVING AND FANGUARDS WHERE NEEDED; CONDUCT AT ALL WALK-IN-COOLER UNITS.4) SOILED INTERIOR CABINETS AND SHELVING SURFACES WHERE NEEDED AT SALES FLOOR BEVERAGE/FOOD STATION ISLANDS.
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) CLEAN AND ORGANIZE BACK KITCHEN LOCATION AND KITCHEN CHEMICAL STORAGE ROOM WHERE MOP SINK IS LOCATED--COS.2) SOILED KITCHEN SHELVING WHERE CLEAN DISHES AND FOOD IS STORED.3) SOILED WALK-IN-COOLER SHELVING AND FANGUARDS WHERE NEEDED; CONDUCT AT ALL WALK-IN-COOLER UNITS.4) SOILED INTERIOR CABINETS AND SHELVING SURFACES WHERE NEEDED AT SALES FLOOR BEVERAGE/FOOD STATION ISLANDS.
Location: Walk-in cooler
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) CLEAN AND ORGANIZE BACK KITCHEN LOCATION AND KITCHEN CHEMICAL STORAGE ROOM WHERE MOP SINK IS LOCATED--COS.2) SOILED KITCHEN SHELVING WHERE CLEAN DISHES AND FOOD IS STORED.3) SOILED WALK-IN-COOLER SHELVING AND FANGUARDS WHERE NEEDED; CONDUCT AT ALL WALK-IN-COOLER UNITS.4) SOILED INTERIOR CABINETS AND SHELVING SURFACES WHERE NEEDED AT SALES FLOOR BEVERAGE/FOOD STATION ISLANDS.
Location: Walk-in cooler
- 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) CLEAN AND ORGANIZE BACK KITCHEN LOCATION AND KITCHEN CHEMICAL STORAGE ROOM WHERE MOP SINK IS LOCATED--COS.2) SOILED KITCHEN SHELVING WHERE CLEAN DISHES AND FOOD IS STORED.3) SOILED WALK-IN-COOLER SHELVING AND FANGUARDS WHERE NEEDED; CONDUCT AT ALL WALK-IN-COOLER UNITS.4) SOILED INTERIOR CABINETS AND SHELVING SURFACES WHERE NEEDED AT SALES FLOOR BEVERAGE/FOOD STATION ISLANDS.
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) CLEAN AND ORGANIZE BACK KITCHEN LOCATION AND KITCHEN CHEMICAL STORAGE ROOM WHERE MOP SINK IS LOCATED--COS.2) SOILED KITCHEN SHELVING WHERE CLEAN DISHES AND FOOD IS STORED.3) SOILED WALK-IN-COOLER SHELVING AND FANGUARDS WHERE NEEDED; CONDUCT AT ALL WALK-IN-COOLER UNITS.4) SOILED INTERIOR CABINETS AND SHELVING SURFACES WHERE NEEDED AT SALES FLOOR BEVERAGE/FOOD STATION ISLANDS.
Location: Sales floor
- 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.
Location: Sales floor
Equipment: Soda machine
- 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: WORK ORDERPROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN CEILING WHERE MISSING AND AT INTERIOR OF WALK-IN-COOLER.
Location: Kitchen
- 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: WORK ORDERPROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN CEILING WHERE MISSING AND AT INTERIOR OF WALK-IN-COOLER.
Location: Walk-in cooler
|
11/11/2013 | 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 ...
- 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: JOHNSONVILLE BRATS AT SALES FLOOR WARMER UNIT TEMPING AT 110 F - 128 F--DISCARDED.*CORRECTIVE ACTION* WARMER UNIT WAS TURNED UP BY MANAGER.
Location: Sales floor
Equipment: ----- Cooking Equip/Holding -----
- 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).
Comments: STORE ALL CHEMICALS LOW AND NERVER HIGH ABOVE FOOD PREP AREAS AND STORE AWAY FROM FOOD AND SINGLE-SERVICE USE ITEMS AT KITCHEN AND FRONT FOOD SERVICE COUNTER LOCATIONS.
Location: Kitchen
- 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).
Comments: STORE ALL CHEMICALS LOW AND NERVER HIGH ABOVE FOOD PREP AREAS AND STORE AWAY FROM FOOD AND SINGLE-SERVICE USE ITEMS AT KITCHEN AND FRONT FOOD SERVICE COUNTER LOCATIONS.
Location: Service counter
- 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 EMPLOYEE DRINK STORED ON KITCHEN PREP TABLE--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
Equipment: Prep table
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DEFROST, CLEAN AND SANITIZE SERVICE COUNTER HUNT BROTHERS MINI FREEZER.
Location: Service counter
Equipment: reach in freezer
- 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: Microwave oven
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: TURN DOWN HOT WATER TEMPERATURE OF KITCHEN HANDSINK (CURRENTLY 156 F); ADJUST TO MAINTAIN AT 100 F - 120 F.
Location: Kitchen
Equipment: Hand sink
- 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: WATER TEMPERATURE OF SANITIZER WATER AT KITCHEN 3-BAY SINK LOCATED NEAR SUBWAY EXCEEDING 75 F.
Location: Kitchen
Equipment: 3-bay
- Storage of Personal Items
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: EX. CELL PHONE, KEYS, JACKETS, ETC.
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: 1) KEEP SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN.2) STORE OPEN EXPOSED SINGLE-SERVICE USE ITEMS ON SANITARY CLEAN SURFACES/HOLDERS, ETC AND NOT ON BARE SOILED COUNTER-TOPS/SHELVING (EX. CHILI BOWLS).
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: 1) KEEP SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN.2) STORE OPEN EXPOSED SINGLE-SERVICE USE ITEMS ON SANITARY CLEAN SURFACES/HOLDERS, ETC AND NOT ON BARE SOILED COUNTER-TOPS/SHELVING (EX. CHILI BOWLS).
Location: Sales floor
- Insect control device/installation
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: REMOVE ALL FLY STIPS FROM CEILINGS OF KITCHEN.
Location: Kitchen
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
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.
Location: Dumpster area
- 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.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEMS AND INTERIOR FILTERS.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SALES FLOOR AND RESTROOM CEILING VENTS/TILES WHERE NEEDED.
Location: Kitchen
- 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.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEMS AND INTERIOR FILTERS.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SALES FLOOR AND RESTROOM CEILING VENTS/TILES WHERE NEEDED.
Location: Restroom
- 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.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEMS AND INTERIOR FILTERS.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SALES FLOOR AND RESTROOM CEILING VENTS/TILES WHERE NEEDED.
Location: Sales floor
- 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.
Location: Walk-in cooler
- 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT PIZZA PREP COLD-TOP UNIT AND AT INTERIOR OF PIZZA MINI FREEZER.
Location: Kitchen
Equipment: Pizza make table
- 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT PIZZA PREP COLD-TOP UNIT AND AT INTERIOR OF PIZZA MINI FREEZER.
Location: Service counter
Equipment: reach in freezer
- 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) CLEAN AND ORGANIZE BACK KITCHEN LOCATION AND KITCHEN CHEMICAL STORAGE ROOM WHERE MOP SINK IS LOCATED.2) SOILED KITCHEN SHELVING WHERE CLEAN DISHES AND FOOD IS STORED.3) SOILED WALK-IN-COOLER SHELVING AND FANGUARDS WHERE NEEDED; CONDUCT AT ALL WALK-IN-COOLER UNITS.4) SOILED INTERIOR CABINETS AND SHELVING SURFACES WHERE NEEDED AT SALES FLOOR BEVERAGE/FOOD STATION ISLANDS.
Location: Chemical room
Equipment: Mop sink
- 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) CLEAN AND ORGANIZE BACK KITCHEN LOCATION AND KITCHEN CHEMICAL STORAGE ROOM WHERE MOP SINK IS LOCATED.2) SOILED KITCHEN SHELVING WHERE CLEAN DISHES AND FOOD IS STORED.3) SOILED WALK-IN-COOLER SHELVING AND FANGUARDS WHERE NEEDED; CONDUCT AT ALL WALK-IN-COOLER UNITS.4) SOILED INTERIOR CABINETS AND SHELVING SURFACES WHERE NEEDED AT SALES FLOOR BEVERAGE/FOOD STATION ISLANDS.
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) CLEAN AND ORGANIZE BACK KITCHEN LOCATION AND KITCHEN CHEMICAL STORAGE ROOM WHERE MOP SINK IS LOCATED.2) SOILED KITCHEN SHELVING WHERE CLEAN DISHES AND FOOD IS STORED.3) SOILED WALK-IN-COOLER SHELVING AND FANGUARDS WHERE NEEDED; CONDUCT AT ALL WALK-IN-COOLER UNITS.4) SOILED INTERIOR CABINETS AND SHELVING SURFACES WHERE NEEDED AT SALES FLOOR BEVERAGE/FOOD STATION ISLANDS.
Location: Walk-in cooler
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) CLEAN AND ORGANIZE BACK KITCHEN LOCATION AND KITCHEN CHEMICAL STORAGE ROOM WHERE MOP SINK IS LOCATED.2) SOILED KITCHEN SHELVING WHERE CLEAN DISHES AND FOOD IS STORED.3) SOILED WALK-IN-COOLER SHELVING AND FANGUARDS WHERE NEEDED; CONDUCT AT ALL WALK-IN-COOLER UNITS.4) SOILED INTERIOR CABINETS AND SHELVING SURFACES WHERE NEEDED AT SALES FLOOR BEVERAGE/FOOD STATION ISLANDS.
Location: Walk-in cooler
- 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) CLEAN AND ORGANIZE BACK KITCHEN LOCATION AND KITCHEN CHEMICAL STORAGE ROOM WHERE MOP SINK IS LOCATED.2) SOILED KITCHEN SHELVING WHERE CLEAN DISHES AND FOOD IS STORED.3) SOILED WALK-IN-COOLER SHELVING AND FANGUARDS WHERE NEEDED; CONDUCT AT ALL WALK-IN-COOLER UNITS.4) SOILED INTERIOR CABINETS AND SHELVING SURFACES WHERE NEEDED AT SALES FLOOR BEVERAGE/FOOD STATION ISLANDS.
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) CLEAN AND ORGANIZE BACK KITCHEN LOCATION AND KITCHEN CHEMICAL STORAGE ROOM WHERE MOP SINK IS LOCATED.2) SOILED KITCHEN SHELVING WHERE CLEAN DISHES AND FOOD IS STORED.3) SOILED WALK-IN-COOLER SHELVING AND FANGUARDS WHERE NEEDED; CONDUCT AT ALL WALK-IN-COOLER UNITS.4) SOILED INTERIOR CABINETS AND SHELVING SURFACES WHERE NEEDED AT SALES FLOOR BEVERAGE/FOOD STATION ISLANDS.
Location: Sales floor
- 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.
Location: Sales floor
Equipment: Soda machine
- 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 WHERE MISSING AND AT INTERIOR OF WALK-IN-COOLER.
Location: Kitchen
- 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 WHERE MISSING AND AT INTERIOR OF WALK-IN-COOLER.
Location: Walk-in cooler
|
10/30/2013 | Routine |
- 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. CHEESE IN WARMER WITH LID OFF. PERSON IN CHARGE DISCARDED REMAINING CHEESE - ABOUT 1 LB. PLEASE MONITOR.
Location: Kitchen
- 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). HAND TOWELS STORED BENEATH MOTOR OIL, SOAP.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize. GLOVE CONTAINER, KNIFE HANDLES, CUTTING BOARD OF HOT CASE.
Location: Kitchen
Equipment: Knife/utensil rack
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination. 2010 CLEANING STICKER ON THE HOOD.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. SINK AND FAUCET.
Location: Kitchen
Equipment: Prep sink
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant. PIZZA WARMER AND BACK HALLWAY WITH CUP/LID OPEN STORAGE.
Location: Kitchen
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. LEAK IN PIPE BENEATH 3-BAY SINK. PLEASE REPAIR.
Location: Kitchen
Equipment: 3-bay
|
03/05/2013 | Recheck |
- 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. CHEESE IN WARMER WITH LID OFF. PERSON IN CHARGE DISCARDED REMAINING CHEESE - ABOUT 1 LB. PLEASE MONITOR.
Location: Kitchen
- 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). HAND TOWELS STORED BENEATH MOTOR OIL, SOAP.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize. GLOVE CONTAINER, KNIFE HANDLES, CUTTING BOARD OF HOT CASE.
Location: Kitchen
Equipment: Knife/utensil rack
- 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. 2010 CLEANING STICKER ON THE HOOD.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. SINK AND FAUCET.
Location: Kitchen
Equipment: Prep sink
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant. PIZZA WARMER AND BACK HALLWAY WITH CUP/LID OPEN STORAGE.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. LEAK IN PIPE BENEATH 3-BAY SINK. PLEASE REPAIR.
Location: Kitchen
Equipment: 3-bay
|
02/26/2013 | Routine |
- Drying mop(s)
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: ENSURE TO HANG DRY WET MOPS
Location: -
- 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: SUBWAY 2 DOOR COOLER.
Location: -
Equipment: Reach in cooler (2 door)
|
08/01/2012 | Routine |
| No violation noted during this evaluation. | 01/12/2012 | Routine |
Restaurant representatives - add corrected or new information about VILLAGE PANTRY #608, 1224 S HARDING, Indianapolis, IN »