- Food contact surface cleanability (corrected)
1. Discard all cracked or broken plastic food containers. Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
- Food contact surface(s) soiled (corrected)
1. Clean the food container in walk-in refrigerator which are soiled. 2. Clean the buld food containers of soil build-up. Food contact surface(s) soiled.
Correction: Clean and sanitize.
- Food contact surface(s) soiled (corrected)
1. Clean the food container in walk-in refrigerator which are soiled. 2. Clean the buld food containers of soil build-up. Food contact surface(s) soiled.
Correction: Clean and sanitize.
- Single-service reuse (corrected)
1. Do not use the plastic single service containers for food scoops. Only use proper utensils and scoops for multiuse purposes. Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
- Cutting surface(s) (corrected)
1. Cutting board on prep. refrigerator stained. Resurface or discard cutting board. Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Walls, floors, etc/soiled (corrected)
1. Clean the exhaust hood filters. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Nonfood contact surface design
1. Discard the wire shelving located in walk-in refrigerator. The shelving is rusted and in poor repair. Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- Equipment repair (corrected)
1. Defrost the reach-in freezer. Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
- Plumbing system/ repair (Non-Critical) (corrected)
1. Repair the hot water valve at hand sink in kitchen so it does not leak and functions properly as designed. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
|
08/06/2014 | Recheck |
- Food contact surface cleanability
1. Discard all cracked or broken plastic food containers. Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
- Food contact surface(s) soiled
1. Clean the food container in walk-in refrigerator which are soiled. 2. Clean the buld food containers of soil build-up. Food contact surface(s) soiled.
Correction: Clean and sanitize.
- Food contact surface(s) soiled
1. Clean the food container in walk-in refrigerator which are soiled. 2. Clean the buld food containers of soil build-up. Food contact surface(s) soiled.
Correction: Clean and sanitize.
- Single-service reuse
1. Do not use the plastic single service containers for food scoops. Only use proper utensils and scoops for multiuse purposes. Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
- Cutting surface(s)
1. Cutting board on prep. refrigerator stained. Resurface or discard cutting board. Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Walls, floors, etc/soiled
1. Clean the exhaust hood filters. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Nonfood contact surface design
1. Discard the wire shelving located in walk-in refrigerator. The shelving is rusted and in poor repair. Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- Equipment repair
1. Defrost the reach-in freezer. Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
- Plumbing system/ repair (Non-Critical)
1. Repair the hot water valve at hand sink in kitchen so it does not leak and functions properly as designed. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
|
07/30/2014 | Routine |
- Food contact surface(s) soiled (corrected)
1. Clean bulk food containers. Food contact surface(s) soiled.
Correction: Clean and sanitize.
- Improper hand washing (corrected)
1. Hand sink in kitchen must be supplied properly. Always provide approved hand drying provisions. Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
- Physical facility repair
1. Provide a ceiling tiles above water heater. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
- Walls, floors, etc/soiled (corrected)
1. Clean the walk-in refrigerator door and handle. 2. Clean the toilet in restroom. 3. Clean the restroom door where hands touch. 4. Clean the floor in dry storage area and under soft drink storage. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled (corrected)
1. Clean the walk-in refrigerator door and handle. 2. Clean the toilet in restroom. 3. Clean the restroom door where hands touch. 4. Clean the floor in dry storage area and under soft drink storage. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled (corrected)
1. Clean the walk-in refrigerator door and handle. 2. Clean the toilet in restroom. 3. Clean the restroom door where hands touch. 4. Clean the floor in dry storage area and under soft drink storage. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled (corrected)
1. Clean the walk-in refrigerator door and handle. 2. Clean the toilet in restroom. 3. Clean the restroom door where hands touch. 4. Clean the floor in dry storage area and under soft drink storage. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Equipment repair
1. Provide at least 3 approved drain stops for utensil sink operation. 2. Remove plastic from 3 compartment sink faucet and do not replace. 3. Shelving in walk-in refrigerator not cleanable. Discard shelves. Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
- Equipment repair (corrected)
1. Provide at least 3 approved drain stops for utensil sink operation. 2. Remove plastic from 3 compartment sink faucet and do not replace. 3. Shelving in walk-in refrigerator not cleanable. Discard shelves. Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
- Equipment repair (corrected)
1. Provide at least 3 approved drain stops for utensil sink operation. 2. Remove plastic from 3 compartment sink faucet and do not replace. 3. Shelving in walk-in refrigerator not cleanable. Discard shelves. Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
- No test kit
1. No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
|
01/21/2014 | Recheck |
- Food contact surface(s) soiled
1. Clean bulk food containers. Food contact surface(s) soiled.
Correction: Clean and sanitize.
- Improper hand washing
1. Hand sink in kitchen must be supplied properly. Always provide approved hand drying provisions. Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
- Physical facility repair
1. Provide a ceiling tiles above water heater. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
- Walls, floors, etc/soiled
1. Clean the walk-in refrigerator door and handle. 2. Clean the toilet in restroom. 3. Clean the restroom door where hands touch. 4. Clean the floor in dry storage area and under soft drink storage. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled
1. Clean the walk-in refrigerator door and handle. 2. Clean the toilet in restroom. 3. Clean the restroom door where hands touch. 4. Clean the floor in dry storage area and under soft drink storage. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled
1. Clean the walk-in refrigerator door and handle. 2. Clean the toilet in restroom. 3. Clean the restroom door where hands touch. 4. Clean the floor in dry storage area and under soft drink storage. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled
1. Clean the walk-in refrigerator door and handle. 2. Clean the toilet in restroom. 3. Clean the restroom door where hands touch. 4. Clean the floor in dry storage area and under soft drink storage. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Equipment repair
1. Provide at least 3 approved drain stops for utensil sink operation. 2. Remove plastic from 3 compartment sink faucet and do not replace. 3. Shelving in walk-in refrigerator not cleanable. Discard shelves. Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
- Equipment repair
1. Provide at least 3 approved drain stops for utensil sink operation. 2. Remove plastic from 3 compartment sink faucet and do not replace. 3. Shelving in walk-in refrigerator not cleanable. Discard shelves. Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
- Equipment repair
1. Provide at least 3 approved drain stops for utensil sink operation. 2. Remove plastic from 3 compartment sink faucet and do not replace. 3. Shelving in walk-in refrigerator not cleanable. Discard shelves. Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
- No test kit
1. No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
|
01/14/2014 | Routine |
- Pests/rodents (corrected)
1. German roaches alive a dead seen today. Take measures to eliminate roaches. Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
- Walls, floors, etc/soiled (corrected)
1. Clean the floor as needed of dead insects. 2. Clean the shelf above 3 compartment sink. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled (corrected)
1. Clean the floor as needed of dead insects. 2. Clean the shelf above 3 compartment sink. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
|
10/07/2013 | Non-Illness Complaint Recheck |
- Pests/rodents (corrected)
1. Take measures to eliminate ants. 2. Take measures to eliminate roaches. Suggestt working with an exterminator and using bait. Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination of harborage conditions.
- Pests/rodents (corrected)
1. Take measures to eliminate ants. 2. Take measures to eliminate roaches. Suggestt working with an exterminator and using bait. Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination of harborage conditions.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Improper hand washing (corrected)
1. No soap present at only hand sink. Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
- Walls, floors, etc/soiled (corrected)
1. Clean the floor under deep friers and dry storage area. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Nonfood contact surface design (corrected)
1. Remove shelf liners and do not replace. Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- Non food contact surface cleaning frequency (corrected)
1. Clean the shelving above and below preparation area. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Plumbing system/ repair (Non-Critical) (corrected)
1. Provide a faucet on 3 compartment sink that functions properly as designed. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
|
10/07/2013 | Recheck |
- Pests/rodents (corrected)
1. Take measures to eliminate ants. 2. Take measures to eliminate roaches. Suggestt working with an exterminator and using bait. Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination of harborage conditions.
- Pests/rodents
1. Take measures to eliminate ants. 2. Take measures to eliminate roaches. Suggestt working with an exterminator and using bait. Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination of harborage conditions.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Improper hand washing (corrected)
1. No soap present at only hand sink. Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
- Walls, floors, etc/soiled (corrected)
1. Clean the floor under deep friers and dry storage area. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Nonfood contact surface design
1. Remove shelf liners and do not replace. Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- Non food contact surface cleaning frequency (corrected)
1. Clean the shelving above and below preparation area. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Plumbing system/ repair (Non-Critical) (corrected)
1. Provide a faucet on 3 compartment sink that functions properly as designed. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
|
09/30/2013 | Recheck |
- Pests/rodents
1. German roaches alive a dead seen today. Take measures to eliminate roaches. Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
- Walls, floors, etc/soiled
1. Clean the floor as needed of dead insects. 2. Clean the shelf above 3 compartment sink. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled
1. Clean the floor as needed of dead insects. 2. Clean the shelf above 3 compartment sink. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
|
09/30/2013 | Non-Illness Complaint |
- Pests/rodents (corrected)
1. Take measures to eliminate ants. 2. Take measures to eliminate roaches. Suggestt working with an exterminator and using bait. Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination of harborage conditions.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Improper hand washing (corrected)
1. No soap present at only hand sink. Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
- Walls, floors, etc/soiled (corrected)
1. Clean the floor under deep friers and dry storage area. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Nonfood contact surface design
1. Remove shelf liners and do not replace. Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- Non food contact surface cleaning frequency
1. Clean the shelving above and below preparation area. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Plumbing system/ repair (Non-Critical)
1. Provide a faucet on 3 compartment sink that functions properly as designed. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
|
09/23/2013 | Recheck |
- Pests/rodents
1. Take measures to eliminate ants. 2. Take measures to eliminate roaches. Suggestt working with an exterminator and using bait. Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination of harborage conditions.
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Improper hand washing
1. No soap present at only hand sink. Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
- Walls, floors, etc/soiled
1. Clean the floor under deep friers and dry storage area. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Nonfood contact surface design
1. Remove shelf liners and do not replace. Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- Non food contact surface cleaning frequency
1. Clean the shelving above and below preparation area. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Plumbing system/ repair (Non-Critical)
1. Provide a faucet on 3 compartment sink that functions properly as designed. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
|
09/16/2013 | Routine |
- Walls, floors, etc/soiled
1. Clean the floor in dry storage area. 2. Clean the floor under 3 and 2 compartment sinks. 3. Clean the ceiling in the walk-in refrigerator. 4. Clean the inside surface of walk-in refrigerator door where hands touch. 5. Clean the light switch plate in restroom. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled (corrected)
1. Clean the floor in dry storage area. 2. Clean the floor under 3 and 2 compartment sinks. 3. Clean the ceiling in the walk-in refrigerator. 4. Clean the inside surface of walk-in refrigerator door where hands touch. 5. Clean the light switch plate in restroom. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled
1. Clean the floor in dry storage area. 2. Clean the floor under 3 and 2 compartment sinks. 3. Clean the ceiling in the walk-in refrigerator. 4. Clean the inside surface of walk-in refrigerator door where hands touch. 5. Clean the light switch plate in restroom. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled
1. Clean the floor in dry storage area. 2. Clean the floor under 3 and 2 compartment sinks. 3. Clean the ceiling in the walk-in refrigerator. 4. Clean the inside surface of walk-in refrigerator door where hands touch. 5. Clean the light switch plate in restroom. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled (corrected)
1. Clean the floor in dry storage area. 2. Clean the floor under 3 and 2 compartment sinks. 3. Clean the ceiling in the walk-in refrigerator. 4. Clean the inside surface of walk-in refrigerator door where hands touch. 5. Clean the light switch plate in restroom. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Non food contact surface cleaning frequency (corrected)
1. Clean the reach-in freezer door handle. 2. Clean the shelving above prep. line and prep. refrigerator. 3. Clean the wire shelving in walk-in refrigerator. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non food contact surface cleaning frequency (corrected)
1. Clean the reach-in freezer door handle. 2. Clean the shelving above prep. line and prep. refrigerator. 3. Clean the wire shelving in walk-in refrigerator. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non food contact surface cleaning frequency (corrected)
1. Clean the reach-in freezer door handle. 2. Clean the shelving above prep. line and prep. refrigerator. 3. Clean the wire shelving in walk-in refrigerator. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
|
06/13/2013 | Recheck |
- Walls, floors, etc/soiled
1. Clean the floor in dry storage area. 2. Clean the floor under 3 and 2 compartment sinks. 3. Clean the ceiling in the walk-in refrigerator. 4. Clean the inside surface of walk-in refrigerator door where hands touch. 5. Clean the light switch plate in restroom. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled
1. Clean the floor in dry storage area. 2. Clean the floor under 3 and 2 compartment sinks. 3. Clean the ceiling in the walk-in refrigerator. 4. Clean the inside surface of walk-in refrigerator door where hands touch. 5. Clean the light switch plate in restroom. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled
1. Clean the floor in dry storage area. 2. Clean the floor under 3 and 2 compartment sinks. 3. Clean the ceiling in the walk-in refrigerator. 4. Clean the inside surface of walk-in refrigerator door where hands touch. 5. Clean the light switch plate in restroom. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled
1. Clean the floor in dry storage area. 2. Clean the floor under 3 and 2 compartment sinks. 3. Clean the ceiling in the walk-in refrigerator. 4. Clean the inside surface of walk-in refrigerator door where hands touch. 5. Clean the light switch plate in restroom. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled
1. Clean the floor in dry storage area. 2. Clean the floor under 3 and 2 compartment sinks. 3. Clean the ceiling in the walk-in refrigerator. 4. Clean the inside surface of walk-in refrigerator door where hands touch. 5. Clean the light switch plate in restroom. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Non food contact surface cleaning frequency
1. Clean the reach-in freezer door handle. 2. Clean the shelving above prep. line and prep. refrigerator. 3. Clean the wire shelving in walk-in refrigerator. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non food contact surface cleaning frequency
1. Clean the reach-in freezer door handle. 2. Clean the shelving above prep. line and prep. refrigerator. 3. Clean the wire shelving in walk-in refrigerator. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
|
05/30/2013 | Routine |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
- Pests/rodents (corrected)
1. Presence of rodents in facility. House mouse droppings present on floor in dry storage area.
Correction: Exterminate rodents using approved methods and elimination of harborage conditions.
- Food contact surface(s) soiled (corrected)
1. Clean the shelving in 2 door refrigerator located nearest cash register. Food contact surface(s) soiled.
Correction: Clean and sanitize.
- Hand sink soiled (corrected)
1. Clean the hand sink in kitchen where hands touch of soil. Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
- Walls, floors, etc/soiled (corrected)
1. Clean the floor where soiled. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Non food contact surface cleaning frequency (corrected)
1. Clean the reach-in freezer door where hands touch. 2. Clean the shelving in walk-in refrigerator where soiled. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non food contact surface cleaning frequency (corrected)
1. Clean the reach-in freezer door where hands touch. 2. Clean the shelving in walk-in refrigerator where soiled. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
|
01/11/2013 | Recheck |
- Smoking distance signage (corrected on site)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
- Pests/rodents
1. Presence of rodents in facility. House mouse droppings present on floor in dry storage area.
Correction: Exterminate rodents using approved methods and elimination of harborage conditions.
- Food contact surface(s) soiled
1. Clean the shelving in 2 door refrigerator located nearest cash register. Food contact surface(s) soiled.
Correction: Clean and sanitize.
- Hand sink soiled
1. Clean the hand sink in kitchen where hands touch of soil. Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
- Walls, floors, etc/soiled
1. Clean the floor where soiled. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Non food contact surface cleaning frequency
1. Clean the reach-in freezer door where hands touch. 2. Clean the shelving in walk-in refrigerator where soiled. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non food contact surface cleaning frequency
1. Clean the reach-in freezer door where hands touch. 2. Clean the shelving in walk-in refrigerator where soiled. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
|
01/04/2013 | Routine |
- Physical facility repair
Clean the inside and filters of exhaust hood. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
- Non food contact surface cleaning frequency
Clean the portable fan of soil build-up. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Warewashing equipment cleaning
Clean the water control valves and handles on 3 compartment sink of soil. Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
|
07/30/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Cooked rice and pork must be held at an internal temperature not in the danger zone. Potentially hazardous cold foods shall be held at 41 degrees F or lower OR hot 135 degrees F or higher. Food placed in the refrigerator.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Cooked rice and pork must be held at an internal temperature not in the danger zone. Potentially hazardous cold foods shall be held at 41 degrees F or lower OR hot 135 degrees F or higher. Food placed in the refrigerator.
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: Discard cracked food containers. Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: Discard cracked food containers. Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: 1. 2. & 3. Clean the rear exit door and both walk-in refrigerator doors where hands touch of soil build-up. 4. Clean the floor in dry storage area. The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: 1. 2. & 3. Clean the rear exit door and both walk-in refrigerator doors where hands touch of soil build-up. 4. Clean the floor in dry storage area. The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: 1. 2. & 3. Clean the rear exit door and both walk-in refrigerator doors where hands touch of soil build-up. 4. Clean the floor in dry storage area. The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: 1. 2. & 3. Clean the rear exit door and both walk-in refrigerator doors where hands touch of soil build-up. 4. Clean the floor in dry storage area. The physical facilities shall be cleaned as often as necessary to keep clean.
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04/02/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Cooked rice and pork must be held at an internal temperature not in the danger zone. Potentially hazardous cold foods shall be held at 41 degrees F or lower OR hot 135 degrees F or higher. Food placed in the refrigerator.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Cooked rice and pork must be held at an internal temperature not in the danger zone. Potentially hazardous cold foods shall be held at 41 degrees F or lower OR hot 135 degrees F or higher. Food placed in the refrigerator.
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Discard cracked food containers. Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Discard cracked food containers. Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: 1. 2. & 3. Clean the rear exit door and both walk-in refrigerator doors where hands touch of soil build-up. 4. Clean the floor in dry storage area. The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: 1. 2. & 3. Clean the rear exit door and both walk-in refrigerator doors where hands touch of soil build-up. 4. Clean the floor in dry storage area. The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: 1. 2. & 3. Clean the rear exit door and both walk-in refrigerator doors where hands touch of soil build-up. 4. Clean the floor in dry storage area. The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: 1. 2. & 3. Clean the rear exit door and both walk-in refrigerator doors where hands touch of soil build-up. 4. Clean the floor in dry storage area. The physical facilities shall be cleaned as often as necessary to keep clean.
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03/20/2012 | Routine |
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: 1. Resurface the cutting board on the prep. refrigerator. Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: 1. Clean the floor under cooking equipment. The physical facilities shall be cleaned as often as necessary to keep clean.
- Nonfood contact surface design (corrected)
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: 1. Do not use cardboard to line shelves. Remove and do not replace. 2. Do not line reach-in freezer door handle with plastic wrape. Remove and do not replace. Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- Nonfood contact surface design (corrected)
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: 1. Do not use cardboard to line shelves. Remove and do not replace. 2. Do not line reach-in freezer door handle with plastic wrape. Remove and do not replace. Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: 1. Provide soap at hand sink in restroom at all times.
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: 1. Do not store in use knives in the crack between refrigerator and prep. table. Store in a clean place accessible for cleaning. During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
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12/19/2011 | Recheck |
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: 1. Resurface the cutting board on the prep. refrigerator. Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: 1. Clean the floor under cooking equipment. The physical facilities shall be cleaned as often as necessary to keep clean.
- Nonfood contact surface design
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: 1. Do not use cardboard to line shelves. Remove and do not replace. 2. Do not line reach-in freezer door handle with plastic wrape. Remove and do not replace. Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- Nonfood contact surface design
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: 1. Do not use cardboard to line shelves. Remove and do not replace. 2. Do not line reach-in freezer door handle with plastic wrape. Remove and do not replace. Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: 1. Provide soap at hand sink in restroom at all times.
- In use utensil storage
In use utensil(s) stored improperly.
Correction: 1. Do not store in use knives in the crack between refrigerator and prep. table. Store in a clean place accessible for cleaning. During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
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12/05/2011 | Routine |
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