| No violation noted during this evaluation. | 10/24/2014 | Routine |
| No violation noted during this evaluation. | 04/07/2014 | Routine |
- 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: PLEASE PROVIDE A THERMOMETER FOR THE REACH IN COOLER, AND KEEP IT EASILY VISIBLE
Location: Kitchen
Equipment: Reach in cooler
|
10/01/2013 | 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: 1) Chicken being held at 48 degrees in cold top cooler. Keep lids on cold top to ensure food is held at 41 degrees or below.2) Bacon being held at 47 degrees in cook line cold top. Do not over fill cold top trays.Both items were discarded.
Location: Prep area
Equipment: Cold top
- 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: 1) Chicken being held at 48 degrees in cold top cooler. Keep lids on cold top to ensure food is held at 41 degrees or below.2) Bacon being held at 47 degrees in cook line cold top. Do not over fill cold top trays.Both items were discarded.
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: Dispenser at 3 bay sink is not producing the correct concentration of sanitizer. Service professional was contacted to service dispenser today.
Location: Kitchen
Equipment: 3-bay
- 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: Dispenser at 3 bay sink is not producing the correct concentration of sanitizer. Service professional was contacted to service dispenser today.
Location: Kitchen
|
05/08/2013 | 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: 1) Chicken being held at 48 degrees in cold top cooler. Keep lids on cold top to ensure food is held at 41 degrees or below.2) Bacon being held at 47 degrees in cook line cold top. Do not over fill cold top trays.Both items were discarded.
Location: Prep area
Equipment: Cold top
- 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: 1) Chicken being held at 48 degrees in cold top cooler. Keep lids on cold top to ensure food is held at 41 degrees or below.2) Bacon being held at 47 degrees in cook line cold top. Do not over fill cold top trays.Both items were discarded.
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: Dispenser at 3 bay sink is not producing the correct concentration of sanitizer. Service professional was contacted to service dispenser today.
Location: Kitchen
Equipment: 3-bay
- 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: Dispenser at 3 bay sink is not producing the correct concentration of sanitizer. Service professional was contacted to service dispenser today.
Location: Kitchen
|
05/01/2013 | Routine |
- 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: SEVERAL EMPLOYEE BEVERAGES IN UPPER SHELF IN WALK-IN COOLER. PLEASE STORE PERSONAL FOOD/DRINK BELOW OR SEPARATE
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN SALAD COOLER (drawers)
Location: Cook line
Equipment: Cooler drawers
|
10/29/2012 | Routine |
- 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: PLEASE DO NOT STORE EMPLOYEE DRINKS ON STORAGE SHELVES WITH OR ABOVE FOOD PRODUCTS OR CONTAINERS. STORE BELOW OR SEPARATE.
Location: Dry storage
|
05/01/2012 | 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: PRE-PORTIONED BAGS OF CHICKEN AT 64 DEGREES F.
- 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: OPEN EMPLOYEE BEVERAGE ON PREP TABLE. PLEASE KEEP EMPLOYEE DRINKS BELOW OR SEPARATED FROM FOOD PREP SURFACES. ALSO, EMPLOYEE DRINKS SHOULD BE IN CONTAINERS WITH A LID AND A STRAW (NO OPEN CUPS)
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: PLEASE REPAIR BROKEN FLOOR TILES BENEATH FRYERS.
|
12/05/2011 | 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: PRE-PORTIONED BAGS OF CHICKEN AT 64 DEGREES F.
- Storage of Personal Items
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: OPEN EMPLOYEE BEVERAGE ON PREP TABLE. PLEASE KEEP EMPLOYEE DRINKS BELOW OR SEPARATED FROM FOOD PREP SURFACES. ALSO, EMPLOYEE DRINKS SHOULD BE IN CONTAINERS WITH A LID AND A STRAW (NO OPEN CUPS)
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: PLEASE REPAIR BROKEN FLOOR TILES BENEATH FRYERS.
|
11/28/2011 | Routine |
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