- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. PLUMBING FOR DISHMACHINE NEAR FLOOR DRAIN IS HEAVILY SOILED WITH BUILD UP.CLEAN.
Location: Dish machine area
Equipment: Dishmachine
|
11/06/2014 | Routine |
| No violation noted during this evaluation. | 08/27/2014 | Pre-Licensing |
- 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: Potentially hazardous food held on the cold top was not at temperature. All compartment must filled with a container to ensure temeratures are maintained at 41 degrees.
Location: Cook line
Equipment: Cold top
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Sani bucket on the cooks line was too low. cos
Location: Kitchen
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Sani bucket on the cooks line was too low. cos
- 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.
Comments: 1. Can open and base are soiled.2. Clean area were steamer use to sit on the cook line.
Location: Kitchen
Equipment: Can opener
|
06/09/2014 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Potentially hazardous food held on the cold top was not at temperature. All compartment must filled with a container to ensure temeratures are maintained at 41 degrees.
Location: Cook line
Equipment: Cold top
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Sani bucket on the cooks line was too low. cos
Location: Kitchen
- Chemical sanitizing exposure time and concentration (corrected on site)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Sani bucket on the cooks line was too low. cos
- 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: 1. Can open and base are soiled.2. Clean area were steamer use to sit on the cook line.
Location: Kitchen
Equipment: Can opener
|
05/27/2014 | Routine |
| No violation noted during this evaluation. | 12/02/2013 | Routine |
- 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: POTENTIALLY HAZARDOUS FOOD HELD IN THE COLD TOP COOLER WAS NOT AT 41 DEGREE. PLEASE HAVE EQUIPMENT REPAIRED DISCARD FOOD COS
Location: Cook line
Equipment: Cold top
- 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.
Comments: PLEASE ENSURE PROPER HAND WASHING IS COMPLETED BEFORE REACHING FOR A NEW PAIR OF GLOVES
- 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: OBSERVED A KNIFE STORED IN THE HAND SINK . PLEASE FOLLOW THE ABOVE CORRECTIVE ACTION
Location: Dish machine area
Equipment: Hand sink
- Single Service/Equipment storage (corrected)
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: A CONTAINER GLASS WEAR WAS STORED ON THE FLOOR IN THE WALK IN FREEZER
Location: Walk-in freezer
- Food storage (corrected)
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. Food shall be stored in packages, covered containers, or wrappings.
Location: Kitchen
Equipment: Walk in freezer
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: FOOD STORED UNCOVERED IN THE WALK IN.
Location: Kitchen
Equipment: Walk in freezer
- 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.
Comments: FLIP DOOR AND SLIDING DOOR ARE HEAVILY SOILED ON THE ICE MACHINE. ALSO AREA ALONG THE SLINDING DOOR AND FLIP DOOR ARE SOILED
Location: Kitchen
Equipment: Ice machine
|
07/30/2013 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: POTENTIALLY HAZARDOUS FOOD HELD IN THE COLD TOP COOLER WAS NOT AT 41 DEGREE. PLEASE HAVE EQUIPMENT REPAIRED DISCARD FOOD COS
Location: Cook line
Equipment: Cold top
- No hand washing (when) (corrected on site)
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.
Comments: PLEASE ENSURE PROPER HAND WASHING IS COMPLETED BEFORE REACHING FOR A NEW PAIR OF GLOVES
- 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: OBSERVED A KNIFE STORED IN THE HAND SINK . PLEASE FOLLOW THE ABOVE CORRECTIVE ACTION
Location: Dish machine area
Equipment: Hand sink
- Single Service/Equipment storage (corrected on site)
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: A CONTAINER GLASS WEAR WAS STORED ON THE FLOOR IN THE WALK IN FREEZER
Location: Walk-in freezer
- Food storage (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. Food shall be stored in packages, covered containers, or wrappings.
Location: Kitchen
Equipment: Walk in freezer
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: FOOD STORED UNCOVERED IN THE WALK IN.
Location: Kitchen
Equipment: Walk in freezer
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
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: FLIP DOOR AND SLIDING DOOR ARE HEAVILY SOILED ON THE ICE MACHINE. ALSO AREA ALONG THE SLINDING DOOR AND FLIP DOOR ARE SOILED
Location: Kitchen
Equipment: Ice machine
|
07/23/2013 | 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: PLEASE USE A LID AND STRAW FOR EMPLOYEE DRINKS.
Location: Cook line
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: PLEASE USE A LID AND STRAW FOR EMPLOYEE DRINKS.
Location: Bar
- 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: ICE IS BEING DUMPED IN THE HAND SINK. DO NOT USE THE HAND SINK FOR ANY PURPOSE OTHER THAN HAND WASHING .
Location: Kitchen
Equipment: Hand sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: INSTALL SPLASH GUARDS FOR HAND SINK IN BAR AREA OR USE SINK IN THE BAR AS A HAND SINK AND THE OTHER SINK NEAR COFFEE EQUIPMENT AS A PREP SINK.
Location: Bar
Equipment: Hand sink
|
03/11/2013 | Routine |
| No violation noted during this evaluation. | 11/27/2012 | Illness Complaint |
- 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: 1. Red bull stored on metal shelves in back kitchen area. COS2. Observed employee drinking from a cup with no lid or straw. COS
Location: Kitchen
Equipment: Metal shelving
- 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: 1. Red bull stored on metal shelves in back kitchen area. COS2. Observed employee drinking from a cup with no lid or straw. COS
Location: Wait staff area
|
11/08/2012 | Routine |
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE LIGHTING NEAR DISH MACHINE
Location: Dish machine area
- Food storage (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. Food shall be stored in packages, covered containers, or wrappings.
Comments: PLASTIC ICE BUCKET WAS STORED ON THE FLOOR. DO NOT STORE ICE BUCKET ON THE FLOOR STORE 6 INCH ABOVE THE FLOOR.
Location: Kitchen
Equipment: Ice machine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: FACET LEAK AT DUMP SINK NEAR THE DISH MACHINE. PLEASE REPAIR.
Location: Dish machine area
Equipment: Dump sink
|
07/17/2012 | Routine |
- 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.
Location: Bar
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Facet knob is missing from the hand sink near the microwave.
Location: Kitchen
Equipment: Hand sink
|
03/08/2012 | Routine |
| No violation noted during this evaluation. | 11/30/2011 | Routine |
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