- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: REPAIR REFRIGERATION UNIT TO ENSURE THAT TEMPERTURE OF MAINTAINED AT 41 F OR BELOW.*CORRECTIVE ACTION*ALL POTENTAILLY HAZARDOUS FOODS WERE DISCARDED. PLEASE DO NOT STORE ANY POTENTIALLY HAZARDOUS FOODS AT REFRIGERATION UNIT UNTIL ALL REPAIRS ARE COMPLETED AND UNIT IS MAINTAINED AT 41 F OR BELOW.
Location: Kitchen
Equipment: True cooler
- Wash temperature (corrected)
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: REPAIR TO ENSURE WASH TEMPERTURES ARE MAINTAINED AT LEAST AT 150 F.ALSO ENSURE THAT FINAL RINSE TEMPERATURES REACH AT LEAST 180 F.
Location: Kitchen
Equipment: Dishmachine
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PLEASE ENSURE THAT KITCHEN DISHMACHINE IS FUNCTIONING PROPERLY THROUGHOUT ALL CYCLES.ENSURE THAT ALL CHEMICALS, DETERGENTS, SANITIZER, ETC. IS FUNCTION PROPERLY AT DISHMACHIEN AS WELL.
Location: Kitchen
Equipment: Dishmachine
- 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 KITCHEN VICTORY 4-DOOR REFRIGERATION UNIT (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: Reach in cooler (4 door)
- 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: Kitchen
Equipment: Ice machine
|
10/07/2014 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: REPAIR REFRIGERATION UNIT TO ENSURE THAT TEMPERTURE OF MAINTAINED AT 41 F OR BELOW.*CORRECTIVE ACTION*ALL POTENTAILLY HAZARDOUS FOODS WERE DISCARDED. PLEASE DO NOT STORE ANY POTENTIALLY HAZARDOUS FOODS AT REFRIGERATION UNIT UNTIL ALL REPAIRS ARE COMPLETED AND UNIT IS MAINTAINED AT 41 F OR BELOW.
Location: Kitchen
Equipment: True cooler
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: REPAIR TO ENSURE WASH TEMPERTURES ARE MAINTAINED AT LEAST AT 150 F.ALSO ENSURE THAT FINAL RINSE TEMPERATURES REACH AT LEAST 180 F.
Location: Kitchen
Equipment: Dishmachine
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PLEASE ENSURE THAT KITCHEN DISHMACHINE IS FUNCTIONING PROPERLY THROUGHOUT ALL CYCLES.ENSURE THAT ALL CHEMICALS, DETERGENTS, SANITIZER, ETC. IS FUNCTION PROPERLY AT DISHMACHIEN AS WELL.
Location: Kitchen
Equipment: Dishmachine
- 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 KITCHEN VICTORY 4-DOOR REFRIGERATION UNIT (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: Reach in cooler (4 door)
- 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: Kitchen
Equipment: Ice machine
|
09/29/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: REPAIR REFRIGERATION UNIT TO ENSURE THAT TEMPERTURE OF MAINTAINED AT 41 F OR BELOW.*CORRECTIVE ACTION*ALL POTENTAILLY HAZARDOUS FOODS WERE DISCARDED. PLEASE DO NOT STORE ANY POTENTIALLY HAZARDOUS FOODS AT REFRIGERATION UNIT UNTIL ALL REPAIRS ARE COMPLETED AND UNIT IS MAINTAINED AT 41 F OR BELOW.
Location: Kitchen
Equipment: True cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PLEASE ENSURE THAT KITCHEN DISHMACHINE IS FUNCTIONING PROPERLY THROUGHOUT ALL CYCLES.ENSURE THAT ALL CHEMICALS, DETERGENTS, SANITIZER, ETC. IS FUNCTION PROPERLY AT DISHMACHIEN AS WELL.
Location: Kitchen
Equipment: Dishmachine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN VICTORY 4-DOOR REFRIGERATION UNIT (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: Reach in cooler (4 door)
- 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: Kitchen
Equipment: Ice machine
|
09/18/2014 | Routine |
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: No hot water to hand sinks in kitchen/prep area area and employee restroom despite leaving taps om for several minutes. Hot water to all other kitchen plumbing is OK. Repair to restore hot water to both hand sinks.
Location: Restroom
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: No hot water to hand sinks in kitchen/prep area area and employee restroom despite leaving taps om for several minutes. Hot water to all other kitchen plumbing is OK. Repair to restore hot water to both hand sinks.
Location: Kitchen
Equipment: Hand sink
|
12/17/2013 | Recheck |
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: No hot water to hand sinks in kitchen/prep area area and employee restroom despite leaving taps om for several minutes. Hot water to all other kitchen plumbing is OK. Repair to restore hot water to both hand sinks.
Location: Restroom
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: No hot water to hand sinks in kitchen/prep area area and employee restroom despite leaving taps om for several minutes. Hot water to all other kitchen plumbing is OK. Repair to restore hot water to both hand sinks.
Location: Kitchen
Equipment: Hand sink
|
11/26/2013 | Routine |
| No violation noted during this evaluation. | 05/10/2013 | Routine |
| No violation noted during this evaluation. | 11/15/2012 | Routine |
- Eating, drinking, smoking (corrected on site)
Employee(s) drinking, in food service, prep or storage area(s). (Open drink in kitchen)
Correction: Employees shall drink in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Corrected during inspection
Location: Kitchen
Equipment: Prep table
|
05/01/2012 | Routine |
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