- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
- Sanitizing exposure time or 160 degrees (corrected)
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine. Use the 3 compartment sink for sanitizing ware until repaired.
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (back)
Equipment: Hand sink
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03/14/2011 | Recheck |
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
- Sanitizing exposure time or 160 degrees
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine. Use the 3 compartment sink for sanitizing ware until repaired.
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (back)
Equipment: Hand sink
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03/04/2011 | Routine |
- Toxic restrictions (corrected)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment. The no pest strip is not for use in a restaurant. For home use only. Remove.
- Sanitizing exposure time or 160 degrees (corrected)
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine. Use the 3 compartment to sanitize ware until dish machine is functioning properly.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. Repair the leak in hand sink drain line which is located in dish area.
Equipment: Hand sink
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11/08/2010 | Recheck |
- Toxic restrictions
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment. The no pest strip is not for use in a restaurant. For home use only. Remove.
- Sanitizing exposure time or 160 degrees
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine. Use the 3 compartment to sanitize ware until dish machine is functioning properly.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. Repair the leak in hand sink drain line which is located in dish area.
Equipment: Hand sink
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11/01/2010 | Routine |
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Eggs stored above ready to eat product. Please store appropriately.
- 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.
Comments: Interior and gaskets of reach-in cooler ore soiled. Please clean and sanitize.
Location: Cook line
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06/18/2010 | Routine |
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Establishment has run out of gloves. Tissue paper instituted as utensil to prevent bare hand contact. Gloves re-stocked during inspection.
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
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02/15/2010 | Routine |
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Plate of food in office area in contactwith opened single service items. Please store separately.
Location: Back room
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Bucket stored in ice machine. Please use scoop with handle to retrieve food items.
Location: Kitchen
Equipment: Ice machine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Door frame of front milk cooler is soiled. Please clean.
Location: Service counter
Equipment: Reach in cooler
- 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.
Comments: Interior , door and gaskets of cold top cooler ( as well as the hanging thermometer inside) is soiled. Please clean.
Location: Cook line
Equipment: Cold top
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels at back hand sink. Please provide.
Location: Three bay area
Equipment: Hand sink
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10/28/2009 | 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: Mop stored in dirty water. Please hang or invert to dry.
Location: Back room
- 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: Vents in dry storage room are soiled. Please clean.
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: Floor underneath coolers in dry storage area is soiled. Please Clear and rewove items (cardboard , trays , etc) stored underneath.
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Cold top cooler fanguard is soiled. Please clean.2. Cooler /freezer doors in dry storage room are soiled. Please clean regularly.
Location: Cook line
Equipment: Cold top
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Cold top cooler fanguard is soiled. Please clean.2. Cooler /freezer doors in dry storage room are soiled. Please clean regularly.
Location: Dry storage
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels at kitchen hand sink. Please keep fully stocked at all times.
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06/29/2009 | Routine |
- 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: CLEAN THE BOTTOM SHELVING IN THE DELFIELD COOLER, STORAGE AREA.
- Temperature measuring device (corrected)
Warewashing machine not equipped with temperature measuring device.
Correction: Provide temperature measuring device.
Comments: REPAIR THE DISHMACHINE GAUGES TO WORK PROPERLY.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MOP SINK IS SOILED. CLEAN THE MOP SINK ON A REGULAR BASIS.
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03/16/2009 | Recheck |
- 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: CLEAN THE BOTTOM SHELVING IN THE DELFIELD COOLER, STORAGE AREA.
- Temperature measuring device
Warewashing machine not equipped with temperature measuring device.
Correction: Provide temperature measuring device.
Comments: REPAIR THE DISHMACHINE GAUGES TO WORK PROPERLY.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MOP SINK IS SOILED. CLEAN THE MOP SINK ON A REGULAR BASIS.
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03/09/2009 | Routine |
- 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: Employee drink with no lid and no straw. Provide a lid and a straw for employee drinks.
Location: Kitchen
- 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: Handsink with lemon in it. Handsink must only he used for handwashing.
Location: Kitchen
Equipment: Hand sink
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: No hair restraints being worn. Provide hair restraints.
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Ice scoop stored on top of ice machine. Store ice scoop standing in ice or in a holding container.
Location: Kitchen
- Food on floor
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.
Comments: Onions on floor. Store food at least six inches above the floor.
Location: Kitchen (back)
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09/26/2008 | Recheck |
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Employee drink with no lid and no straw. Provide a lid and a straw for employee drinks.
Location: Kitchen
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Handsink with lemon in it. Handsink must only he used for handwashing.
Location: Kitchen
Equipment: Hand sink
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: No hair restraints being worn. Provide hair restraints.
- Improper storage of clean equipment (corrected on site)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Ice scoop stored on top of ice machine. Store ice scoop standing in ice or in a holding container.
Location: Kitchen
- Food on floor (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor.
Comments: Onions on floor. Store food at least six inches above the floor.
Location: Kitchen (back)
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09/19/2008 | Routine |
| No violation noted during this evaluation. | 09/19/2008 | Non-Illness Complaint |
| No violation noted during this evaluation. | 07/31/2008 | Non-Illness Complaint |
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