- Floors, walls, ceilings properly constructed, clean, in good repair
Clean floors in kitchen underneath equipment, clean walls throughout kitchen. // Repair ceiling in hot water heater room. Remove foil from wall and pipes behind cooking equipment.
- Non-food contact surfaces clean
Clean gaskets and interiors and exteriors of all refrigerators and freezers, including walk in, shelving of all equipment including refrigerators, legs, wheels, exteriors of equipment.
- Food protected during storage, handling, display, service & transportation; written notice for clean plates
Foods stored incorrectly in refrigeration and freezer: raw ground beef over steak and fish, raw steak over ready to eat foods. Store food by final cook temperature, with ready to eat food over raw steak, then raw seafood, then raw ground beef, then raw chicken. // Cheese stored uncovered in refrigeration. Store food covered when not in use. // Box of raw chicken stored on floor in walk in, boxes of raw potatoes stored on floor in chemical storage room. Store foods off floor at all times. New deliveries should be put onto dunnage racks rather than floor.
- Proper employee beverage or tobacco use
GC: Beverage stored in bottle on food prep surface in front of restaurant. Store drinks in cups with straws and lids on shelf below food prep surfaces.
- Food service equipment and utensils approved
GC: Cardboard box used to store clean utensils. Use only nonabsorbent materials for storage of clean utensils.
- Dry food stored properly & labeled accordingly
GC: Dry goods stored in open or unlabeled containers. All opened dry goods must be stored in sealed, labeled containers.
- Garbage properly handled & disposed; containers properly maintained
GC: Employee did not know which dumpster was theirs, but of the several out there, at least one drain plug is missing. Replace missing drain plug for dumpster. // Several containers had open lids. Lids must stay closed.
- No cross-connections
GC: Install Y valve for hot and cold water of outdoor can wash, and backflow preventor.
- Clean clothes, hair restraints
GC: No hair restraints worn by employees while preparing food. Proper hair restraints such as hair nets, caps, or wrap-around visors must be worn while preparing food.
- Wastewater discharged into approved, properly operating wastewater treatment & disposal system; other by-products disposed of properly
GC: Outdoor can wash is clogged and full of water. Repair so water can drain.
- Food & non-food contact surfaces easily cleanable & in good repair
GC: Remove foil from shelving as it is not easily cleanable. // Nonworking refrigerators need to be repaired or replaced with proper shelving.
- Toxic substances properly identified, stored, used
Label table cleaner as sanitizer. All chemicals must be properly labeled to denote contents.
- Thermometers provided and accurate
No metal stem food insertion thermometer available. Purchase a 0-220F thermometer to use to check cold holding, hot holding, reheating, cooling, cooking, etc.
- Toilet and lavatory facilities; supplied, properly constructed, clean, good repair, signs provided
Repair improperly working paper towel dispensers at hand sinks. Continue providing loose paper towels until this can be repaired. // No soap available in bathroom. Soap must be available at all times at all hand sinks. // Repair bathroom stalls so doors close properly. // Adjust loose toilet seats. // Toilets and stalls need cleaning in restrooms.
- Food contact surfaces cleaned & sanitized; approved methods and sanitizers
Sanitizer strength in 3 compartment sink and spray bottle is over 200 ppm chlorine. Maintain chlorine sanitizer between 50-100 ppm. If using quaternary ammonium, strength must be 200-400 ppm. Do not mix these chemicals. // Most dishes on ""clean"" drainboard of 3 compartment sink had food debris left after cleaning and sanitizing. Thoroughly clean dishes with soap and water, rinse, then sanitize for two minutes before air drying. // Coolers used to transport potentially hazardous foods for catering are being washed in indoor can wash with soap and water, then rinsed. Properly wash, rinse, and sanitize these utensils in 3 compartment sink as the can wash may recontaminate containers. // Clean mold from interior of ice machine.
- Meets illumination requirements; shielded; lighting & ventilation clean & in good repair
Several lights in establishment are not working properly. Replace missing bulbs to increase lighting above dishwashing and food prep areas to meet 50 foot candle minimum (currently 30-45fc). // Replace missing fixture and bulbs in hood above cook line. // Clean hood filters.
- Utensils & equipment properly stored, air-dried, handled
Several pans stacked tightly, wet. Air dry items completely before stacking. // Clean utensils stored in soiled containers. Store clean utensils protected from contamination.
- Single-use/single-service articles properly stored, handled, used
Single-service items stored with food contact surfaces exposed. Cover plastic utensils, invert to-go boxes, and protect rims of cups with plastic sleeves.
- Shellstock tags retained
- Proper cooling
- Proper reheating procedures
- Time as a public health control; procedures & records
- Consumer advisory provided
- Proper cooling methods used
- Proper thawing methods used
- Washing fruits & vegetables
|
11/02/2010 | |
- Floors, walls, ceilings properly constructed, clean, in good repair
Chemical storage room has ceiling tile that needs to be replaced along with severe wall damage in other storage room. Repair.
- Non-food contact surfaces clean
Cleaning is needed on the hood vent and throughout kitchen area on shelving and inside refrigerators.
- Toilet and lavatory facilities; supplied, properly constructed, clean, good repair, signs provided
Employee bathroom needs hand towels
- Proper reheating procedures
Fully cooked chicken was being reheated on the grill and then taken off to serve. Chicken was 142 F in places. When reheating previously cooked foods, temperature of food must reach a temperature of 165 F.
- Garbage properly handled & disposed; containers properly maintained
GC Drain plug for dumpster is needed.
- Toxic substances properly identified, stored, used
GC Label all chemical bottles. Label table cleaner as sanitizer.
- Food protected during storage, handling, display, service & transportation; written notice for clean plates
GC Store chicken below ground beef, ground beef below fish and beef steak, and ready to eat products on top shelf.
- Hands clean and properly washed
GC Wash hands whenever they become contaminated, after using the bathroom, or before beginning shift.
- In-use utensils properly stored
GC Wash utensils after each meal rush and at least one time again in the middle of the evening shift.
- Proper cooling methods used
GC When cooling baked potatoes, vent the potatoes from the aluminum foil to allow for air. Also cool food in the walk-in cooler on the top shelf in thin small portions.
- Dry food stored properly & labeled accordingly
Label sugar container.
- Food contact surfaces cleaned & sanitized; approved methods and sanitizers
Metal pans, metal/plastic bins were found dirty today. Wash, rinse, and sanitize dishes properly before returning to use. Sanitizer was too strong in the bottle at above 200ppm. Maintain chlorine sanitizer at 50-100ppm. Quaternary ammonia sanitizer in 3 comp. sink shall be maintained at 200-400ppm. Recommend using only one method of sanitizing. Never mix chlorine and quaternary ammonia products.
- Food received at proper temperature
- Shellstock tags retained
- Time as a public health control; procedures & records
- Consumer advisory provided
|
02/25/2010 | 92.5 |
- Non-food contact surfaces clean
Detail clean line equipment and the hood vents.
- Dry food stored properly & labeled accordingly
GC- a couple bags of dry food product were stored open in the dry storage room. Transfer all dry food product to an approved food service container tightly sealed after opening.
- No cross-connections
GC- cut a piece of hose off two inches from the plane of the can wash sink basin and use for washing out cans or use a hose sprayer nozzle that does not pressureize the line. If this cannot be done install a backflow prevention device approved for continuous pressure below the last valve on the can wash sink hose.
- Storage spaces clean, storage above floor; approved storage for mops, brooms, hoses & other items
GC- move all storage off of the floor onto approved shelving.
- Proper reheating procedures
GC- reheat food to 165 F or higher before placing in hot holding to hold at 135 F or higher.
- Garbage properly handled & disposed; containers properly maintained
GC- reinstall a drainplug on the trash dumpster, if this cannot be done have the dumpster replaced.
- In-use utensils properly stored
GC.- one pair of tongs was stored on top of a dirty rag on the line. Do not store any food or utensils on rags, store on a clean surface or on top of the flattop.
- Food contact surfaces cleaned & sanitized; approved methods and sanitizers
Improvement is needed on dishwashing. An employee rewashed dirty dishes.
- Toxic substances properly identified, stored, used
One spray bottle of stainless steel surface cleaner was in an unlabeled bottle. I almost mistook it for a bottle of sanitizer. Label all chemicals as to it's proper contents.
- Food protected during storage, handling, display, service & transportation; written notice for clean plates
Several containers of raw beef and chicken were stored either mixed in with ready to eat foods or stored above ready to eat foods in the front reach in cooler and the walk in cooler. Store ready to eat foods either over raw meat or away from it ( such as horizontal separation). An employee corrected all items. Do not store clean utensils in dirty storage bins. An employee also washed storage bins.
- Food received at proper temperature
- Shellstock tags retained
- Time as a public health control; procedures & records
- Consumer advisory provided
- Washing fruits & vegetables
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07/09/2009 | |
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