- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 3 BAY SINK IS SOILED. CLEAN AND SANITIZE
Location: Kitchen
Equipment: 3-bay
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWEL DISPENSER IS NOT FUNCTIONING. REPAIR DISPENSER TO PROPER WORKING ORDER.
Location: Service counter
Equipment: Hand sink
|
10/07/2014 | Recheck |
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 3 BAY SINK IS SOILED. CLEAN AND SANITIZE
Location: Kitchen
Equipment: 3-bay
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWEL DISPENSER IS NOT FUNCTIONING. REPAIR DISPENSER TO PROPER WORKING ORDER.
Location: Service counter
Equipment: Hand sink
|
09/30/2014 | Routine |
- 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. SINGLE SERVICE CUPS AND ITEMS IN UPSTAIRS PROJECTOR ROOM STORED ON SHELVING THAT DOES NOT MEET 6 INCH REQUIREMENT.ENSURE ALL SINGLE SERVICE ITEMS ARE STORED AT LEAST 6 INCHES ABOVE THE FLOOR.
Location: Back room
|
03/18/2014 | 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.
Comments: Hot dogs were held temperatures from 125 to 131 degrees F. Always keep hold hot dogs at at least 135 degrees F.
Location: Service counter
Equipment: -
- 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: 1. Personal items and candy bar laying on the ice machine. 2. Open employee drink sitting near items that will be sold. Keep all employee personal items in a seperate area away from food products and items to be sold.
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: 1. Personal items and candy bar laying on the ice machine. 2. Open employee drink sitting near items that will be sold. Keep all employee personal items in a seperate area away from food products and items to be sold.
Location: Kitchen (back)
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: 1. There were no labels on the cinnamon and butter poweder seasonings for the preztels in the back kitchen.2. Bottles of water and butter were not labeled near the service counter.Always label all bulk containers and bottles with food.
Location: Kitchen (back)
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: 1. There were no labels on the cinnamon and butter poweder seasonings for the preztels in the back kitchen.2. Bottles of water and butter were not labeled near the service counter.Always label all bulk containers and bottles with food.
Location: Service counter
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Ceiling vents were soiled with dust. Clean vents regularly to prevent build up.2. Floors under storage tables were soiled. Sweep floor regularly.
Location: Kitchen (back)
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Ceiling vents were soiled with dust. Clean vents regularly to prevent build up.2. Floors under storage tables were soiled. Sweep floor regularly.
Location: -
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Frozen hot dogs were thawing at room temperature. Thaw using approved methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Service counter
|
09/26/2013 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Hot dogs were held temperatures from 125 to 131 degrees F. Always keep hold hot dogs at at least 135 degrees F.
Location: Service counter
Equipment: -
- Eating, drinking, smoking
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: 1. Personal items and candy bar laying on the ice machine. 2. Open employee drink sitting near items that will be sold. Keep all employee personal items in a seperate area away from food products and items to be sold.
Location: Service counter
- Eating, drinking, smoking
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: 1. Personal items and candy bar laying on the ice machine. 2. Open employee drink sitting near items that will be sold. Keep all employee personal items in a seperate area away from food products and items to be sold.
Location: Kitchen (back)
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: 1. There were no labels on the cinnamon and butter poweder seasonings for the preztels in the back kitchen.2. Bottles of water and butter were not labeled near the service counter.Always label all bulk containers and bottles with food.
Location: Kitchen (back)
- Bulk labeling (corrected on site)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: 1. There were no labels on the cinnamon and butter poweder seasonings for the preztels in the back kitchen.2. Bottles of water and butter were not labeled near the service counter.Always label all bulk containers and bottles with food.
Location: Service counter
- 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: 1. Ceiling vents were soiled with dust. Clean vents regularly to prevent build up.2. Floors under storage tables were soiled. Sweep floor regularly.
Location: Kitchen (back)
- 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: 1. Ceiling vents were soiled with dust. Clean vents regularly to prevent build up.2. Floors under storage tables were soiled. Sweep floor regularly.
Location: -
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Frozen hot dogs were thawing at room temperature. Thaw using approved methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Service counter
|
09/13/2013 | Routine |
- Single Service Storage
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: 1. SEVERAL BOXES OF SINGLE SERVICE ITEMS STORED UPSTAIRS WITH PAPER GOODS WERE STORED DIRECLTY ON THE FLOOR.PLEASE STORE AT LEAST 6 INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION.
|
03/13/2013 | Routine |
| No violation noted during this evaluation. | 08/24/2012 | Routine |
| No violation noted during this evaluation. | 02/28/2012 | Routine |
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