- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FOOD DEBRIS BUILD UP ON UNDERSIDE OF SLICER NEAR BLADE GUARD. 2. BUILD UP ON BLADE OF TABLE MOUNTED CAN OPENER.CLEAN AND SANITIZE.
Location: Kitchen (back)
Equipment: Slicer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FOOD DEBRIS BUILD UP ON UNDERSIDE OF SLICER NEAR BLADE GUARD. 2. BUILD UP ON BLADE OF TABLE MOUNTED CAN OPENER.CLEAN AND SANITIZE.
Location: Kitchen (back)
Equipment: Can opener
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. HAND SINK IN BACK SIDE OF KITCHEN NOT PROVIDING HOT WATER. HOT WATER KNOB DOES NOT WORK. WATER MEASURED 73 DEGREES F.REPAIR TO PROVIDE HOT WATER THAT IS AT LEAST 100 DEGREES F.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: 1. HAND SINK IN BACK SIDE OF KITCHEN NOT PROVIDING HOT WATER. HOT WATER KNOB DOES NOT WORK. WATER MEASURED 73 DEGREES F.REPAIR TO PROVIDE HOT WATER THAT IS AT LEAST 100 DEGREES F.
Location: Kitchen (back)
Equipment: Hand sink
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. PROVIDE THERMOMETER FOR PIZZA REACH IN COOLER.
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. CLEAR TAPE USED AS A TEMPORARY REPAIR ON SLICER.REMOVE CLEAR TAPE. REPAIR PROPERLY.
Location: Kitchen
Equipment: Slicer
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. CAULKING AT HAND SINK IN BACK KITCHEN AREA IS MOLDED.REMOVE AND RESEAL/CAULK.2. HAND SINK IS COMING OFF THE WALL IN SIDE KITCHEN AREA WHERE PIZZA OVEN IS LOCATED.SEAL/CAULK TO THE WALL.
Location: Kitchen (back)
Equipment: Hand sink
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. CAULKING AT HAND SINK IN BACK KITCHEN AREA IS MOLDED.REMOVE AND RESEAL/CAULK.2. HAND SINK IS COMING OFF THE WALL IN SIDE KITCHEN AREA WHERE PIZZA OVEN IS LOCATED.SEAL/CAULK TO THE WALL.
Location: Kitchen
Equipment: Hand sink
|
07/15/2014 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FOOD DEBRIS BUILD UP ON UNDERSIDE OF SLICER NEAR BLADE GUARD. 2. BUILD UP ON BLADE OF TABLE MOUNTED CAN OPENER.CLEAN AND SANITIZE.
Location: Kitchen (back)
Equipment: Slicer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FOOD DEBRIS BUILD UP ON UNDERSIDE OF SLICER NEAR BLADE GUARD. 2. BUILD UP ON BLADE OF TABLE MOUNTED CAN OPENER.CLEAN AND SANITIZE.
Location: Kitchen (back)
Equipment: Can opener
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. HAND SINK IN BACK SIDE OF KITCHEN NOT PROVIDING HOT WATER. HOT WATER KNOB DOES NOT WORK. WATER MEASURED 73 DEGREES F.REPAIR TO PROVIDE HOT WATER THAT IS AT LEAST 100 DEGREES F.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: 1. HAND SINK IN BACK SIDE OF KITCHEN NOT PROVIDING HOT WATER. HOT WATER KNOB DOES NOT WORK. WATER MEASURED 73 DEGREES F.REPAIR TO PROVIDE HOT WATER THAT IS AT LEAST 100 DEGREES F.
Location: Kitchen (back)
Equipment: Hand sink
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. PROVIDE THERMOMETER FOR PIZZA REACH IN COOLER.
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. CLEAR TAPE USED AS A TEMPORARY REPAIR ON SLICER.REMOVE CLEAR TAPE. REPAIR PROPERLY.
Location: Kitchen
Equipment: Slicer
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. CAULKING AT HAND SINK IN BACK KITCHEN AREA IS MOLDED.REMOVE AND RESEAL/CAULK.2. HAND SINK IS COMING OFF THE WALL IN SIDE KITCHEN AREA WHERE PIZZA OVEN IS LOCATED.SEAL/CAULK TO THE WALL.
Location: Kitchen (back)
Equipment: Hand sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. CAULKING AT HAND SINK IN BACK KITCHEN AREA IS MOLDED.REMOVE AND RESEAL/CAULK.2. HAND SINK IS COMING OFF THE WALL IN SIDE KITCHEN AREA WHERE PIZZA OVEN IS LOCATED.SEAL/CAULK TO THE WALL.
Location: Kitchen
Equipment: Hand sink
|
07/08/2014 | 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: Pasta cooler holding at 45-48 degreesSaute cooler at 45-50Double ice potentially hazardous food items until repairedHold at 41 or below12-11saute cooler compressor on order
Location: Cook line
- 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: Pasta cooler holding at 45-48 degreesSaute cooler at 45-50Double ice potentially hazardous food items until repairedHold at 41 or below12-11saute cooler compressor on order
Location: Cook line
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Flying insects improved but still present
Location: Bar
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Flying insects improved but still present
Location: Kitchen
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Ground beef patties stored over salmonground beef is always stored below fish
Location: Cook line
Equipment: Reach in cooler (3 door)
- 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: 12-11Lexan stored in cookline hand sink
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Areas with water pooling, damaged, or missing flooring or coving1. Cove tile and floor behind dishmachine2. Wall and floor and stainless panel where grease pipe comes through wall in dishmachine area (Grease is pooling on floor) 12-17 CANT BE DONE UNTIL SPRING3. Cove tile at ends of cookline - missing - water pooling and cove areas rough and soiled4. Door in walk in cooler peeling (Already called in for repair)5. Wall/floor juncture behind three bay has gaps filled with silicone that is gaping and pooling and will not dry as there is too much moisture12-11Not done12-17GM WILL CALL IN ALL AREAS AND SCHEDULE REPAIR
Location: Dish machine area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Areas with water pooling, damaged, or missing flooring or coving1. Cove tile and floor behind dishmachine2. Wall and floor and stainless panel where grease pipe comes through wall in dishmachine area (Grease is pooling on floor) 12-17 CANT BE DONE UNTIL SPRING3. Cove tile at ends of cookline - missing - water pooling and cove areas rough and soiled4. Door in walk in cooler peeling (Already called in for repair)5. Wall/floor juncture behind three bay has gaps filled with silicone that is gaping and pooling and will not dry as there is too much moisture12-11Not done12-17GM WILL CALL IN ALL AREAS AND SCHEDULE REPAIR
Location: Dish machine area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Areas with water pooling, damaged, or missing flooring or coving1. Cove tile and floor behind dishmachine2. Wall and floor and stainless panel where grease pipe comes through wall in dishmachine area (Grease is pooling on floor) 12-17 CANT BE DONE UNTIL SPRING3. Cove tile at ends of cookline - missing - water pooling and cove areas rough and soiled4. Door in walk in cooler peeling (Already called in for repair)5. Wall/floor juncture behind three bay has gaps filled with silicone that is gaping and pooling and will not dry as there is too much moisture12-11Not done12-17GM WILL CALL IN ALL AREAS AND SCHEDULE REPAIR
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Areas with water pooling, damaged, or missing flooring or coving1. Cove tile and floor behind dishmachine2. Wall and floor and stainless panel where grease pipe comes through wall in dishmachine area (Grease is pooling on floor) 12-17 CANT BE DONE UNTIL SPRING3. Cove tile at ends of cookline - missing - water pooling and cove areas rough and soiled4. Door in walk in cooler peeling (Already called in for repair)5. Wall/floor juncture behind three bay has gaps filled with silicone that is gaping and pooling and will not dry as there is too much moisture12-11Not done12-17GM WILL CALL IN ALL AREAS AND SCHEDULE REPAIR
Location: Walk-in cooler
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Areas with water pooling, damaged, or missing flooring or coving1. Cove tile and floor behind dishmachine2. Wall and floor and stainless panel where grease pipe comes through wall in dishmachine area (Grease is pooling on floor) 12-17 CANT BE DONE UNTIL SPRING3. Cove tile at ends of cookline - missing - water pooling and cove areas rough and soiled4. Door in walk in cooler peeling (Already called in for repair)5. Wall/floor juncture behind three bay has gaps filled with silicone that is gaping and pooling and will not dry as there is too much moisture12-11Not done12-17GM WILL CALL IN ALL AREAS AND SCHEDULE REPAIR
Location: Three bay area
- 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: clean and repair floors where flooring is missing or gappedby small kitchen area door to outsidecooklinedishmachine and three bay area12-11Not done
Location: Kitchen
- 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: Outside of bulk food containers soiledclean daily12-11Does not appear to have been done or have not been done frequently enoughcontainers still have old, dried food on them
Location: Prep area
Equipment: Bulk food containers
|
12/17/2013 | 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: Pasta cooler holding at 45-48 degreesSaute cooler at 45-50Double ice potentially hazardous food items until repairedHold at 41 or below12-11saute cooler compressor on order
Location: Cook line
- 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: Pasta cooler holding at 45-48 degreesSaute cooler at 45-50Double ice potentially hazardous food items until repairedHold at 41 or below12-11saute cooler compressor on order
Location: Cook line
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Flying insects improved but still present
Location: Bar
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Flying insects improved but still present
Location: Kitchen
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Ground beef patties stored over salmonground beef is always stored below fish
Location: Cook line
Equipment: Reach in cooler (3 door)
- 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: 12-11Lexan stored in cookline hand sink
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Areas with water pooling, damaged, or missing flooring or coving1. Cove tile and floor behind dishmachine2. Wall and floor and stainless panel where grease pipe comes through wall in dishmachine area (Grease is pooling on floor)3. Cove tile at ends of cookline - missing - water pooling and cove areas rough and soiled4. Door in walk in cooler peeling (Already called in for repair)5. Wall/floor juncture behind three bay has gaps filled with silicone that is gaping and pooling and will not dry as there is too much moisture12-11Not done
Location: Dish machine area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Areas with water pooling, damaged, or missing flooring or coving1. Cove tile and floor behind dishmachine2. Wall and floor and stainless panel where grease pipe comes through wall in dishmachine area (Grease is pooling on floor)3. Cove tile at ends of cookline - missing - water pooling and cove areas rough and soiled4. Door in walk in cooler peeling (Already called in for repair)5. Wall/floor juncture behind three bay has gaps filled with silicone that is gaping and pooling and will not dry as there is too much moisture12-11Not done
Location: Dish machine area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Areas with water pooling, damaged, or missing flooring or coving1. Cove tile and floor behind dishmachine2. Wall and floor and stainless panel where grease pipe comes through wall in dishmachine area (Grease is pooling on floor)3. Cove tile at ends of cookline - missing - water pooling and cove areas rough and soiled4. Door in walk in cooler peeling (Already called in for repair)5. Wall/floor juncture behind three bay has gaps filled with silicone that is gaping and pooling and will not dry as there is too much moisture12-11Not done
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Areas with water pooling, damaged, or missing flooring or coving1. Cove tile and floor behind dishmachine2. Wall and floor and stainless panel where grease pipe comes through wall in dishmachine area (Grease is pooling on floor)3. Cove tile at ends of cookline - missing - water pooling and cove areas rough and soiled4. Door in walk in cooler peeling (Already called in for repair)5. Wall/floor juncture behind three bay has gaps filled with silicone that is gaping and pooling and will not dry as there is too much moisture12-11Not done
Location: Walk-in cooler
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Areas with water pooling, damaged, or missing flooring or coving1. Cove tile and floor behind dishmachine2. Wall and floor and stainless panel where grease pipe comes through wall in dishmachine area (Grease is pooling on floor)3. Cove tile at ends of cookline - missing - water pooling and cove areas rough and soiled4. Door in walk in cooler peeling (Already called in for repair)5. Wall/floor juncture behind three bay has gaps filled with silicone that is gaping and pooling and will not dry as there is too much moisture12-11Not done
Location: Three bay area
- 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: clean and repair floors where flooring is missing or gappedby small kitchen area door to outsidecooklinedishmachine and three bay area12-11Not done
Location: Kitchen
- 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: Outside of bulk food containers soiledclean daily12-11Does not appear to have been done or have not been done frequently enoughcontainers still have old, dried food on them
Location: Prep area
Equipment: Bulk food containers
|
12/11/2013 | 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: Pasta cooler holding at 45-48 degreesSaute cooler at 45-50Double ice potentially hazardous food items until repairedHold at 41 or below
Location: Cook line
- 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: Pasta cooler holding at 45-48 degreesSaute cooler at 45-50Double ice potentially hazardous food items until repairedHold at 41 or below
Location: Cook line
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Flying insects improved but still present
Location: Bar
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Flying insects improved but still present
Location: Kitchen
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Ground beef patties stored over salmonground beef is always stored below fish
Location: Cook line
Equipment: Reach in cooler (3 door)
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Areas with water pooling, damaged, or missing flooring or coving1. Cove tile and floor behind dishmachine2. Wall and floor and stainless panel where grease pipe comes through wall in dishmachine area (Grease is pooling on floor)3. Cove tile at ends of cookline - missing - water pooling and cove areas rough and soiled4. Door in walk in cooler peeling (Already called in for repair)5. Wall/floor juncture behind three bay has gaps filled with silicone that is gaping and pooling and will not dry as there is too much moisture
Location: Dish machine area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Areas with water pooling, damaged, or missing flooring or coving1. Cove tile and floor behind dishmachine2. Wall and floor and stainless panel where grease pipe comes through wall in dishmachine area (Grease is pooling on floor)3. Cove tile at ends of cookline - missing - water pooling and cove areas rough and soiled4. Door in walk in cooler peeling (Already called in for repair)5. Wall/floor juncture behind three bay has gaps filled with silicone that is gaping and pooling and will not dry as there is too much moisture
Location: Dish machine area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Areas with water pooling, damaged, or missing flooring or coving1. Cove tile and floor behind dishmachine2. Wall and floor and stainless panel where grease pipe comes through wall in dishmachine area (Grease is pooling on floor)3. Cove tile at ends of cookline - missing - water pooling and cove areas rough and soiled4. Door in walk in cooler peeling (Already called in for repair)5. Wall/floor juncture behind three bay has gaps filled with silicone that is gaping and pooling and will not dry as there is too much moisture
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Areas with water pooling, damaged, or missing flooring or coving1. Cove tile and floor behind dishmachine2. Wall and floor and stainless panel where grease pipe comes through wall in dishmachine area (Grease is pooling on floor)3. Cove tile at ends of cookline - missing - water pooling and cove areas rough and soiled4. Door in walk in cooler peeling (Already called in for repair)5. Wall/floor juncture behind three bay has gaps filled with silicone that is gaping and pooling and will not dry as there is too much moisture
Location: Walk-in cooler
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Areas with water pooling, damaged, or missing flooring or coving1. Cove tile and floor behind dishmachine2. Wall and floor and stainless panel where grease pipe comes through wall in dishmachine area (Grease is pooling on floor)3. Cove tile at ends of cookline - missing - water pooling and cove areas rough and soiled4. Door in walk in cooler peeling (Already called in for repair)5. Wall/floor juncture behind three bay has gaps filled with silicone that is gaping and pooling and will not dry as there is too much moisture
Location: Three bay area
- 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: clean and repair floors where flooring is missing or gappedby small kitchen area door to outsidecooklinedishmachine and three bay area
Location: Kitchen
- 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: Outside of bulk food containers soiledclean daily
Location: Prep area
Equipment: Bulk food containers
|
12/03/2013 | Routine |
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 8-29Orange cleaner over prep tablestore chemicals away from food and food contact areas
Location: Prep area
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Flying insects noted throughoutfacility still working on damp broken floors, and wallsand leaking ice bins
Location: Back room
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Flying insects noted throughoutfacility still working on damp broken floors, and wallsand leaking ice bins
Location: Dish machine area
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Flying insects noted throughoutfacility still working on damp broken floors, and wallsand leaking ice bins
Location: Wait staff area
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Flying insects noted throughoutfacility still working on damp broken floors, and wallsand leaking ice bins
Location: Bar
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Dishmachine not being checked with ph strips as there was no chlorine sanitizer
Location: Dish machine area
Equipment: Dishmachine
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: Dishmachine being used without chlorine
Location: Dish machine area
Equipment: Dishmachine
- 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: Open employee drink in prep areaprovide lids and straws
Location: Prep area
Equipment: Mixer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Employees storing soiled pans, trays etc on trash can too near clean pan storagesoil from dirty dishes is falling on to clean pansKeep soiled equipment further away from clean
Location: Three bay area
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: Soda gun and holsters soiled at bar and harboring pests withinclean more effectively
Location: Bar
Equipment: Soda gun & holster
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Sinks still continually run and leak adding to the pooling water issues throughoutrepair7-24LEAK AT THREE BAY FAUCET REPAIRED BUT SINK HAS MANY LEAKSFROMPLUMBING LINES BELOW REPAIR8-14Three bay still leaks from plumbing linesRepair
Location: Prep area
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Sinks still continually run and leak adding to the pooling water issues throughoutrepair7-24LEAK AT THREE BAY FAUCET REPAIRED BUT SINK HAS MANY LEAKSFROMPLUMBING LINES BELOW REPAIR8-14Three bay still leaks from plumbing linesRepair
Location: Dish machine area
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Personal clothing on food and single service racksdesignate an area for personal belongins
Location: Dry storage
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Pantry kitchen FRP filled with loads of sealantreplace7-24FRP NOT REPLACED IN PANTRY KITCHEN8-14Due to be done this week
Location: Second kitchen
- 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: Unfinished items noted in NOTES of this inspection DONEalso notedFloor under dishmachine soiled and wet DONEFloor near ice bins and door to outside dining is soiled and wet DONE
Location: Back room
- 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: Unfinished items noted in NOTES of this inspection DONEalso notedFloor under dishmachine soiled and wet DONEFloor near ice bins and door to outside dining is soiled and wet DONE
Location: Dish machine area
- 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: Unfinished items noted in NOTES of this inspection DONEalso notedFloor under dishmachine soiled and wet DONEFloor near ice bins and door to outside dining is soiled and wet DONE
Location: Second kitchen
- 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: Unfinished items noted in NOTES of this inspection DONEalso notedFloor under dishmachine soiled and wet DONEFloor near ice bins and door to outside dining is soiled and wet DONE
Location: Cook line
- 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: Stand mixer very soiledclean more regularlyCan opener soiled blade to basebulk food bins soiled on the outsides
Location: Prep area
Equipment: Mixer
- 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: Stand mixer very soiledclean more regularlyCan opener soiled blade to basebulk food bins soiled on the outsides
Equipment: Can opener
- 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: Stand mixer very soiledclean more regularlyCan opener soiled blade to basebulk food bins soiled on the outsides
Equipment: Bulk food containers
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 7-24PROVIDE A PUMP SOAP THAT DOES NOT REQUIRE A DISPENSER OR THE NEED TO HOLD IT IN YOUR HANDS TO GET IT TO PUMP
Location: Cook line
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Second kitchen
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: DRAIN UNDER THREE BAY BACKING UP SPILLING WATER ALL OVER FLOORREPAIR
Location: Three bay area
Equipment: 3-bay
|
09/20/2013 | Recheck |
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 8-29Orange cleaner over prep tablestore chemicals away from food and food contact areas
Location: Prep area
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Flying insects noted throughoutfacility still working on damp broken floors, and wallsand leaking ice bins
Location: Back room
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Flying insects noted throughoutfacility still working on damp broken floors, and wallsand leaking ice bins
Location: Dish machine area
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Flying insects noted throughoutfacility still working on damp broken floors, and wallsand leaking ice bins
Location: Wait staff area
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Flying insects noted throughoutfacility still working on damp broken floors, and wallsand leaking ice bins
Location: Bar
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Dishmachine not being checked with ph strips as there was no chlorine sanitizer
Location: Dish machine area
Equipment: Dishmachine
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: Dishmachine being used without chlorine
Location: Dish machine area
Equipment: Dishmachine
- 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: Open employee drink in prep areaprovide lids and straws
Location: Prep area
Equipment: Mixer
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Employees storing soiled pans, trays etc on trash can too near clean pan storagesoil from dirty dishes is falling on to clean pansKeep soiled equipment further away from clean
Location: Three bay area
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: Soda gun and holsters soiled at bar and harboring pests withinclean more effectively
Location: Bar
Equipment: Soda gun & holster
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Sinks still continually run and leak adding to the pooling water issues throughoutrepair7-24LEAK AT THREE BAY FAUCET REPAIRED BUT SINK HAS MANY LEAKSFROMPLUMBING LINES BELOW REPAIR8-14Three bay still leaks from plumbing linesRepair
Location: Prep area
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Sinks still continually run and leak adding to the pooling water issues throughoutrepair7-24LEAK AT THREE BAY FAUCET REPAIRED BUT SINK HAS MANY LEAKSFROMPLUMBING LINES BELOW REPAIR8-14Three bay still leaks from plumbing linesRepair
Location: Dish machine area
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Personal clothing on food and single service racksdesignate an area for personal belongins
Location: Dry storage
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Pantry kitchen FRP filled with loads of sealantreplace7-24FRP NOT REPLACED IN PANTRY KITCHEN8-14Due to be done this week
Location: Second kitchen
- 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: Unfinished items noted in NOTES of this inspection DONEalso notedFloor under dishmachine soiled and wet DONEFloor near ice bins and door to outside dining is soiled and wet DONE
Location: Back room
- 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: Unfinished items noted in NOTES of this inspection DONEalso notedFloor under dishmachine soiled and wet DONEFloor near ice bins and door to outside dining is soiled and wet DONE
Location: Dish machine area
- 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: Unfinished items noted in NOTES of this inspection DONEalso notedFloor under dishmachine soiled and wet DONEFloor near ice bins and door to outside dining is soiled and wet DONE
Location: Second kitchen
- 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: Unfinished items noted in NOTES of this inspection DONEalso notedFloor under dishmachine soiled and wet DONEFloor near ice bins and door to outside dining is soiled and wet DONE
Location: Cook line
- 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: Stand mixer very soiledclean more regularlyCan opener soiled blade to basebulk food bins soiled on the outsides
Location: Prep area
Equipment: Mixer
- 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: Stand mixer very soiledclean more regularlyCan opener soiled blade to basebulk food bins soiled on the outsides
Equipment: Can opener
- 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: Stand mixer very soiledclean more regularlyCan opener soiled blade to basebulk food bins soiled on the outsides
Equipment: Bulk food containers
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 7-24PROVIDE A PUMP SOAP THAT DOES NOT REQUIRE A DISPENSER OR THE NEED TO HOLD IT IN YOUR HANDS TO GET IT TO PUMP
Location: Cook line
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Second kitchen
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: DRAIN UNDER THREE BAY BACKING UP SPILLING WATER ALL OVER FLOORREPAIR
Location: Three bay area
Equipment: 3-bay
|
08/29/2013 | Recheck |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Flying insects noted throughoutfacility still working on damp broken floors, and wallsand leaking ice bins
Location: Back room
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Flying insects noted throughoutfacility still working on damp broken floors, and wallsand leaking ice bins
Location: Dish machine area
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Flying insects noted throughoutfacility still working on damp broken floors, and wallsand leaking ice bins
Location: Wait staff area
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Flying insects noted throughoutfacility still working on damp broken floors, and wallsand leaking ice bins
Location: Bar
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Dishmachine not being checked with ph strips as there was no chlorine sanitizer
Location: Dish machine area
Equipment: Dishmachine
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: Dishmachine being used without chlorine
Location: Dish machine area
Equipment: Dishmachine
- 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: Open employee drink in prep areaprovide lids and straws
Location: Prep area
Equipment: Mixer
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: Soda gun and holsters soiled at bar and harboring pests withinclean more effectively
Location: Bar
Equipment: Soda gun & holster
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Sinks still continually run and leak adding to the pooling water issues throughoutrepair7-24LEAK AT THREE BAY FAUCET REPAIRED BUT SINK HAS MANY LEAKSFROMPLUMBING LINES BELOW REPAIR8-14Three bay still leaks from plumbing linesRepair
Location: Prep area
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Sinks still continually run and leak adding to the pooling water issues throughoutrepair7-24LEAK AT THREE BAY FAUCET REPAIRED BUT SINK HAS MANY LEAKSFROMPLUMBING LINES BELOW REPAIR8-14Three bay still leaks from plumbing linesRepair
Location: Dish machine area
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Personal clothing on food and single service racksdesignate an area for personal belongins
Location: Dry storage
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Pantry kitchen FRP filled with loads of sealantreplace7-24FRP NOT REPLACED IN PANTRY KITCHEN8-14Due to be done this week
Location: Second kitchen
- 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: Unfinished items noted in NOTES of this inspection NOT DONEalso notedFloor under dishmachine soiled and wet DONEFloor near ice bins and door to outside dining is soiled and wet DONE
Location: Back room
- 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: Unfinished items noted in NOTES of this inspection NOT DONEalso notedFloor under dishmachine soiled and wet DONEFloor near ice bins and door to outside dining is soiled and wet DONE
Location: Dish machine area
- 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: Unfinished items noted in NOTES of this inspection NOT DONEalso notedFloor under dishmachine soiled and wet DONEFloor near ice bins and door to outside dining is soiled and wet DONE
Location: Second kitchen
- 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: Unfinished items noted in NOTES of this inspection NOT DONEalso notedFloor under dishmachine soiled and wet DONEFloor near ice bins and door to outside dining is soiled and wet DONE
Location: Cook line
- 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: Stand mixer very soiledclean more regularlyCan opener soiled blade to basebulk food bins soiled on the outsides
Location: Prep area
Equipment: Mixer
- 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: Stand mixer very soiledclean more regularlyCan opener soiled blade to basebulk food bins soiled on the outsides
Equipment: Can opener
- 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: Stand mixer very soiledclean more regularlyCan opener soiled blade to basebulk food bins soiled on the outsides
Equipment: Bulk food containers
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 7-24PROVIDE A PUMP SOAP THAT DOES NOT REQUIRE A DISPENSER OR THE NEED TO HOLD IT IN YOUR HANDS TO GET IT TO PUMP
Location: Cook line
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Second kitchen
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: DRAIN UNDER THREE BAY BACKING UP SPILLING WATER ALL OVER FLOORREPAIR
Location: Three bay area
Equipment: 3-bay
|
08/14/2013 | Recheck |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Flying insects noted throughoutfacility still working on damp broken floors, and wallsand leaking ice bins
Location: Back room
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Flying insects noted throughoutfacility still working on damp broken floors, and wallsand leaking ice bins
Location: Dish machine area
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Flying insects noted throughoutfacility still working on damp broken floors, and wallsand leaking ice bins
Location: Wait staff area
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Flying insects noted throughoutfacility still working on damp broken floors, and wallsand leaking ice bins
Location: Bar
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Dishmachine not being checked with ph strips as there was no chlorine sanitizer
Location: Dish machine area
Equipment: Dishmachine
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: Dishmachine being used without chlorine
Location: Dish machine area
Equipment: Dishmachine
- 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: Open employee drink in prep areaprovide lids and straws
Location: Prep area
Equipment: Mixer
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: Soda gun and holsters soiled at bar and harboring pests withinclean more effectively
Location: Bar
Equipment: Soda gun & holster
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Sinks still continually run and leak adding to the pooling water issues throughoutrepair7-24LEAK AT THREE BAY FAUCET REPAIRED BUT SINK HAS MANY LEAKSFROMPLUMBING LINES BELOW REPAIR
Location: Prep area
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Sinks still continually run and leak adding to the pooling water issues throughoutrepair7-24LEAK AT THREE BAY FAUCET REPAIRED BUT SINK HAS MANY LEAKSFROMPLUMBING LINES BELOW REPAIR
Location: Dish machine area
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Personal clothing on food and single service racksdesignate an area for personal belongins
Location: Dry storage
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Pantry kitchen FRP filled with loads of sealantreplace7-24FRP NOT REPLACED IN PANTRY KITCHEN
Location: Second kitchen
- 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: Unfinished items noted in NOTES of this inspection NOT DONEalso notedFloor under dishmachine soiled and wet DONEFloor near ice bins and door to outside dining is soiled and wet DONE
Location: Back room
- 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: Unfinished items noted in NOTES of this inspection NOT DONEalso notedFloor under dishmachine soiled and wet DONEFloor near ice bins and door to outside dining is soiled and wet DONE
Location: Dish machine area
- 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: Unfinished items noted in NOTES of this inspection NOT DONEalso notedFloor under dishmachine soiled and wet DONEFloor near ice bins and door to outside dining is soiled and wet DONE
Location: Second kitchen
- 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: Unfinished items noted in NOTES of this inspection NOT DONEalso notedFloor under dishmachine soiled and wet DONEFloor near ice bins and door to outside dining is soiled and wet DONE
Location: Cook line
- 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: Stand mixer very soiledclean more regularlyCan opener soiled blade to basebulk food bins soiled on the outsides
Location: Prep area
Equipment: Mixer
- 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: Stand mixer very soiledclean more regularlyCan opener soiled blade to basebulk food bins soiled on the outsides
Equipment: Can opener
- 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: Stand mixer very soiledclean more regularlyCan opener soiled blade to basebulk food bins soiled on the outsides
Equipment: Bulk food containers
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 7-24PROVIDE A PUMP SOAP THAT DOES NOT REQUIRE A DISPENSER OR THE NEED TO HOLD IT IN YOUR HANDS TO GET IT TO PUMP
Location: Cook line
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Second kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: DRAIN UNDER THREE BAY BACKING UP SPILLING WATER ALL OVER FLOORREPAIR
Location: Three bay area
Equipment: 3-bay
|
07/24/2013 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Flying insects noted throughoutfacility still working on damp broken floors, and wallsand leaking ice bins
Location: Back room
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Flying insects noted throughoutfacility still working on damp broken floors, and wallsand leaking ice bins
Location: Dish machine area
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Flying insects noted throughoutfacility still working on damp broken floors, and wallsand leaking ice bins
Location: Wait staff area
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Flying insects noted throughoutfacility still working on damp broken floors, and wallsand leaking ice bins
Location: Bar
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Dishmachine not being checked with ph strips as there was no chlorine sanitizer
Location: Dish machine area
Equipment: Dishmachine
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: Dishmachine being used without chlorine
Location: Dish machine area
Equipment: Dishmachine
- 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: Open employee drink in prep areaprovide lids and straws
Location: Prep area
Equipment: Mixer
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: Soda gun and holsters soiled at bar and harboring pests withinclean more effectively
Location: Bar
Equipment: Soda gun & holster
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Sinks still continually run and leak adding to the pooling water issues throughoutrepair
Location: Prep area
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Sinks still continually run and leak adding to the pooling water issues throughoutrepair
Location: Dish machine area
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Personal clothing on food and single service racksdesignate an area for personal belongins
Location: Dry storage
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Pantry kitchen FRP filled with loads of sealantreplace
Location: Second kitchen
- 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: Unfinished items noted in NOTES of this inspectionalso notedFloor under dishmachine soiled and wetFloor near ice bins and door to outside dining is soiled and wet
Location: Back room
- 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: Unfinished items noted in NOTES of this inspectionalso notedFloor under dishmachine soiled and wetFloor near ice bins and door to outside dining is soiled and wet
Location: Dish machine area
- 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: Unfinished items noted in NOTES of this inspectionalso notedFloor under dishmachine soiled and wetFloor near ice bins and door to outside dining is soiled and wet
Location: Second kitchen
- 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: Unfinished items noted in NOTES of this inspectionalso notedFloor under dishmachine soiled and wetFloor near ice bins and door to outside dining is soiled and wet
Location: Cook line
- 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: Stand mixer very soiledclean more regularlyCan opener soiled blade to basebulk food bins soiled on the outsides
Location: Prep area
Equipment: Mixer
- 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: Stand mixer very soiledclean more regularlyCan opener soiled blade to basebulk food bins soiled on the outsides
Equipment: Can opener
- 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: Stand mixer very soiledclean more regularlyCan opener soiled blade to basebulk food bins soiled on the outsides
Equipment: Bulk food containers
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Cook line
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Second kitchen
|
07/17/2013 | 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: Cooler across from grill holding spin dip - cheeses -raw chicken etc at temperatures too warm for safetykeep at 41 or belowrepair
Location: Cook line
Equipment: Prep Top Cooler
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Yellow liguid stored in generic spray bottles without labelsEnsure all toxins have name visible on all bottles
Location: Chemical room
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Flying pests throughoutfacility condition is allowing for areas of prime harboragefor pests in a time that they are usually gone as the cold sets in.they are able to flourish in wet, damp areas.3-13IMPROVED
Location: Wait staff area
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Flying pests throughoutfacility condition is allowing for areas of prime harboragefor pests in a time that they are usually gone as the cold sets in.they are able to flourish in wet, damp areas.3-13IMPROVED
Location: Second kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Slicer has old dried food - tomato seeds etc on blade and surrounding areaclean more effectively
Location: Prep area
Equipment: Slicer
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: Concrete/cement floor of wal in cooler no longer has sealant to allow for proper cleaning and deter soilefrom building in cracks, pits etcReseal walk in cooler floor3-13All work will be completed by next routine
Location: Walk-in cooler
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Floor is being replaced - IN PROCESS2. Cove tile throughout is falling off walls - cracked - broken and missing - IN PROCESS3. FRP is coming off walls throughout - PROJECTED4. Wall corners are broken and falling apart - PROJECTEDrepair all - realize that all these areas allow for pest harborage - facility does have flying pests
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Floor is being replaced - IN PROCESS2. Cove tile throughout is falling off walls - cracked - broken and missing - IN PROCESS3. FRP is coming off walls throughout - PROJECTED4. Wall corners are broken and falling apart - PROJECTEDrepair all - realize that all these areas allow for pest harborage - facility does have flying pests
Location: Prep area
- 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: Floors under bar equipment soiled and cluttered - 3-13 UNCLUTTERED BUT NOT CLEANEDFloors under paper storage shelving and dunnage racks soiled and cluttered - DONEDo not store under equipment, allow six inch clearance for cleaningstore rugs, boxes etc elsewhere
Location: Bar
- 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: Floors under bar equipment soiled and cluttered - 3-13 UNCLUTTERED BUT NOT CLEANEDFloors under paper storage shelving and dunnage racks soiled and cluttered - DONEDo not store under equipment, allow six inch clearance for cleaningstore rugs, boxes etc elsewhere
Location: Dry storage
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Employee behind bar storing wet towel draped over trash canstore in sanibuckets when not in use
Location: Bar
- Food equipment classification standards. (corrected)
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: Mini fridge used on expo line has tape used inside and gaskets falling offremovereplace with commercial nsf approved equipment
Location: Expo line
Equipment: Mini-fridge
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. waitstaff area with soda machine has leak and water pooling underneath in cabinet - 3-13 IN PROCESSflying pest also in this arearepair, clean and maintain dry2. Repair prep cooler on cookline - hold food at 41 or below - 3-13 CORRECTED
Location: Wait staff area
Equipment: Soda machine
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. waitstaff area with soda machine has leak and water pooling underneath in cabinet - 3-13 IN PROCESSflying pest also in this arearepair, clean and maintain dry2. Repair prep cooler on cookline - hold food at 41 or below - 3-13 CORRECTED
Location: Cook line
Equipment: Prep Top Cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Prep tables have lower shelving that is too rusted to use any longerreplacecovering these areas have become insufficient3-13On order due in at any time
Location: Expo line
- 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. Bread drawer unit soiled with very old food debrispan holding bread is fine, but unit inside and out is soiled - CORRECTEDclean more effectrively and more regularly2. waitstaff area off of pizza kitcheninside soda holster is fine butarea surrounding it soiled - 3-13 CORRECTED WITH NEW THANK YOUrepeat violationsflying pests in this area
Location: Expo line
- 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. Bread drawer unit soiled with very old food debrispan holding bread is fine, but unit inside and out is soiled - CORRECTEDclean more effectrively and more regularly2. waitstaff area off of pizza kitcheninside soda holster is fine butarea surrounding it soiled - 3-13 CORRECTED WITH NEW THANK YOUrepeat violationsflying pests in this area
Location: Wait staff area
Equipment: Soda gun & holster
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: waitstaff area off of pizza kitchenice scoop lying with handle contacting iceuse provided holder
Location: Wait staff area
Equipment: Ice bin
|
03/13/2013 | 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: Cooler across from grill holding spin dip - cheeses -raw chicken etc at temperatures too warm for safetykeep at 41 or belowrepair
Location: Cook line
Equipment: Prep Top Cooler
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Yellow liguid stored in generic spray bottles without labelsEnsure all toxins have name visible on all bottles
Location: Chemical room
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Flying pests throughoutfacility condition is allowing for areas of prime harboragefor pests in a time that they are usually gone as the cold sets in.they are able to flourish in wet, damp areas.
Location: Wait staff area
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Flying pests throughoutfacility condition is allowing for areas of prime harboragefor pests in a time that they are usually gone as the cold sets in.they are able to flourish in wet, damp areas.
Location: Second kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Slicer has old dried food - tomato seeds etc on blade and surrounding areaclean more effectively
Location: Prep area
Equipment: Slicer
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: Concrete/cement floor of wal in cooler no longer has sealant to allow for proper cleaning and deter soilefrom building in cracks, pits etcReseal walk in cooler floor
Location: Walk-in cooler
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Floor is being replaced 2. Cove tile throughout is falling off walls - cracked - broken and missing3. FRP is coming off walls throughout4. Wall corners are broken and falling apartrepair all - realize that all these areas allow for pest harborage - facility does have flying pests
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Floor is being replaced 2. Cove tile throughout is falling off walls - cracked - broken and missing3. FRP is coming off walls throughout4. Wall corners are broken and falling apartrepair all - realize that all these areas allow for pest harborage - facility does have flying pests
Location: Prep area
- 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: Floors under bar equipment soiled and clutteredFloors under paper storage shelving and dunnage racks soiled and clutteredDo not store under equipment, allow six inch clearance for cleaningstore rugs, boxes etc elsewhere
Location: Bar
- 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: Floors under bar equipment soiled and clutteredFloors under paper storage shelving and dunnage racks soiled and clutteredDo not store under equipment, allow six inch clearance for cleaningstore rugs, boxes etc elsewhere
Location: Dry storage
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Employee behind bar storing wet towel draped over trash canstore in sanibuckets when not in use
Location: Bar
- Food equipment classification standards.
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: Mini fridge used on expo line has tape used inside and gaskets falling offremovereplace with commercial nsf approved equipment
Location: Expo line
Equipment: Mini-fridge
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. waitstaff area with soda machine has leak and water pooling underneath in cabinetflying pest also in this arearepair, clean and maintain dry2. Repair prep cooler on cookline - hold food at 41 or below
Location: Wait staff area
Equipment: Soda machine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. waitstaff area with soda machine has leak and water pooling underneath in cabinetflying pest also in this arearepair, clean and maintain dry2. Repair prep cooler on cookline - hold food at 41 or below
Location: Cook line
Equipment: Prep Top Cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Prep tables have lower shelving that is too rusted to use any longerreplacecovering these areas have become insufficient
Location: Expo line
- 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. Bread drawer unit soiled with very old food debrispan holding bread is fine, but unit inside and out is soiledclean more effectrively and more regularly2. waitstaff area off of pizza kitcheninside soda holster is fine butarea surrounding it soiledrepeat violationsflying pests in this area
Location: Expo line
- 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. Bread drawer unit soiled with very old food debrispan holding bread is fine, but unit inside and out is soiledclean more effectrively and more regularly2. waitstaff area off of pizza kitcheninside soda holster is fine butarea surrounding it soiledrepeat violationsflying pests in this area
Location: Wait staff area
Equipment: Soda gun & holster
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: waitstaff area off of pizza kitchenice scoop lying with handle contacting iceuse provided holder
Location: Wait staff area
Equipment: Ice bin
|
03/06/2013 | Routine |
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Hand sink at dish machine area - Foot switch for hot water has moved so that it is inaccessiblerepair
Location: Dish machine area
Equipment: Hand sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Defrost ice cream freezer in pizza kitchen
Location: Kitchen
Equipment: Ice cream 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: WATCH soda nozzles and holsters ---past repeat violationClean regulary
Location: Wait staff area
- 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: WATCH soda nozzles and holsters ---past repeat violationClean regulary
Location: Bar
|
10/04/2012 | Routine |
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: Open bottle of glass cleaner on lower prep shelfkeep covered and away
Location: Prep area
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Soiled tong stored with clean tongsclean before storage
Location: Cook line
|
04/17/2012 | 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: Cookline cooler at 47 below 51 on topRepair onsiteItems were double iced during repair
Location: Cook line
- 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: Cook applied gloves without washing handsI reminded him and he did go wash his hands
- 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: Open employee energy canned drinkpour into plastic cup with lid
Location: Dish machine area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: olied knife returned to magnetic rackrack also soiledclean and saitize prior to storage
Location: Prep area
Equipment: Knife/utensil rack
- 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. Table mounted can opener soiled around blade with old residue2. One holster at server area soda gun soiledClean both more regularly1-4Watch daily clean of can opener bladedo not allow to sit over night soiled
Location: Prep area
Equipment: Can opener
- 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. Table mounted can opener soiled around blade with old residue2. One holster at server area soda gun soiledClean both more regularly1-4Watch daily clean of can opener bladedo not allow to sit over night soiled
Location: Wait staff area
Equipment: Soda gun & holster
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Pizza cutting utensil stored in sani bucket in pizza kitchendiscontinuestore dry in heated or agitating waterDo not use kid cups as ice scoops
Location: Kitchen (front)
|
01/04/2012 | 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: Cookline cooler at 47 below 51 on topRepair onsiteItems were double iced during repair
Location: Cook line
- 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: Cook applied gloves without washing handsI reminded him and he did go wash his hands
- 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: Open employee energy canned drinkpour into plastic cup with lid
Location: Dish machine area
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: olied knife returned to magnetic rackrack also soiledclean and saitize prior to storage
Location: Prep area
Equipment: Knife/utensil rack
- 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. Table mounted can opener soiled around blade with old residue2. One holster at server area soda gun soiledClean both more regularly
Location: Prep area
Equipment: Can opener
- 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. Table mounted can opener soiled around blade with old residue2. One holster at server area soda gun soiledClean both more regularly
Location: Wait staff area
Equipment: Soda gun & holster
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Pizza cutting utensil stored in sani bucket in pizza kitchendiscontinuestore dry in heated or agitating waterDo not use kid cups as ice scoops
Location: Kitchen (front)
|
12/28/2011 | Routine |
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