- 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.
Location: Cook line
Equipment: Knife/utensil rack
- 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: FOOD HANDLERS ON COOK-LINE STORE PACKAGES OF BUNS/BREAD IN DUMP HANDSINK; WATER WAS IN THE SINK AND ON THE PACKAGES OF BREAD--DISCONTINUE THIS BEHAVIOR.FOOD HANDLER ON COOK-LINE OBSERVED USING COOK-LINE HANDSINK AS A SERVICE SINK BY FILLING BOWL WITH WATER--DISCONTINUE THIS BEHAVIOR.
Location: Cook line
Equipment: Hand sink
- 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: FOOD HANDLERS ON COOK-LINE STORE PACKAGES OF BUNS/BREAD IN DUMP HANDSINK; WATER WAS IN THE SINK AND ON THE PACKAGES OF BREAD--DISCONTINUE THIS BEHAVIOR.FOOD HANDLER ON COOK-LINE OBSERVED USING COOK-LINE HANDSINK AS A SERVICE SINK BY FILLING BOWL WITH WATER--DISCONTINUE THIS BEHAVIOR.
Equipment: Dump sink
- Contamination of sanitized tableware (corrected)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: PROVIDE PRE-WRAPPED STRAWS FOR KITCHEN AND BAR.
- 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: EMPLOYEE DRINK STORED ON COOK-LINE NEAR FOOD AND CUTTING BOARD/PREP SURFACES--DISCONTINUE.EMPLOYEE DRINK STORED AT BEVERAGE SERVICE STATION IN KITCHEN ON SHELF NEXT TO FOOD AND UTENSIL STORAGE--DISCONTINUE.
Location: Cook line
- 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: EMPLOYEE DRINK STORED ON COOK-LINE NEAR FOOD AND CUTTING BOARD/PREP SURFACES--DISCONTINUE.EMPLOYEE DRINK STORED AT BEVERAGE SERVICE STATION IN KITCHEN ON SHELF NEXT TO FOOD AND UTENSIL STORAGE--DISCONTINUE.
Location: Kitchen
- 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: EMPLOYEE DRINK STORED ON COOK-LINE NEAR FOOD AND CUTTING BOARD/PREP SURFACES--DISCONTINUE.EMPLOYEE DRINK STORED AT BEVERAGE SERVICE STATION IN KITCHEN ON SHELF NEXT TO FOOD AND UTENSIL STORAGE--DISCONTINUE.
Location: Service counter
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KNIFE STORED IN SANITIZER BUCKET ON PREP TABLE--DISCONTINUE.STORE KNIVES ON KNIFE HANG RACK OR ON CLEAN FLAT SANITIZE SURFACE.KEEP ALL SINGLE SERVICE ITEMS ON SANITARY SURFACES AND NOT BARE COUNTER-TOPS AT KITCHEN SERVERS FRONT-LINE AND AT BEVERAGE SERVICE STATIONS IN KITCHEN AND AT BEVERAGE SERVICE STATIONS IN DINING ROOM (PREVENT POTENTIAL CROSS-CONTAMINATION; MONITOR STORAGE AT DINING ROOM STATIONS).
Location: Prep area
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KNIFE STORED IN SANITIZER BUCKET ON PREP TABLE--DISCONTINUE.STORE KNIVES ON KNIFE HANG RACK OR ON CLEAN FLAT SANITIZE SURFACE.KEEP ALL SINGLE SERVICE ITEMS ON SANITARY SURFACES AND NOT BARE COUNTER-TOPS AT KITCHEN SERVERS FRONT-LINE AND AT BEVERAGE SERVICE STATIONS IN KITCHEN AND AT BEVERAGE SERVICE STATIONS IN DINING ROOM (PREVENT POTENTIAL CROSS-CONTAMINATION; MONITOR STORAGE AT DINING ROOM STATIONS).
Location: Kitchen
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KNIFE STORED IN SANITIZER BUCKET ON PREP TABLE--DISCONTINUE.STORE KNIVES ON KNIFE HANG RACK OR ON CLEAN FLAT SANITIZE SURFACE.KEEP ALL SINGLE SERVICE ITEMS ON SANITARY SURFACES AND NOT BARE COUNTER-TOPS AT KITCHEN SERVERS FRONT-LINE AND AT BEVERAGE SERVICE STATIONS IN KITCHEN AND AT BEVERAGE SERVICE STATIONS IN DINING ROOM (PREVENT POTENTIAL CROSS-CONTAMINATION; MONITOR STORAGE AT DINING ROOM STATIONS).
Location: Service counter
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KNIFE STORED IN SANITIZER BUCKET ON PREP TABLE--DISCONTINUE.STORE KNIVES ON KNIFE HANG RACK OR ON CLEAN FLAT SANITIZE SURFACE.KEEP ALL SINGLE SERVICE ITEMS ON SANITARY SURFACES AND NOT BARE COUNTER-TOPS AT KITCHEN SERVERS FRONT-LINE AND AT BEVERAGE SERVICE STATIONS IN KITCHEN AND AT BEVERAGE SERVICE STATIONS IN DINING ROOM (PREVENT POTENTIAL CROSS-CONTAMINATION; MONITOR STORAGE AT DINING ROOM STATIONS).
Location: Dining room
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: ENSURE ALL OPEN EXPOSED UTENSILS OR EQUIPMENT IS STORED INVERTED ON COOK-LINE AND PASS-THUR SHELVING IN KITCHEN.INVERT SINGLE-SERVICE ITEMS AT DINING ROOM SEVERS STATIONS.
Location: Cook line
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: ENSURE ALL OPEN EXPOSED UTENSILS OR EQUIPMENT IS STORED INVERTED ON COOK-LINE AND PASS-THUR SHELVING IN KITCHEN.INVERT SINGLE-SERVICE ITEMS AT DINING ROOM SEVERS STATIONS.
Location: Service counter
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: ENSURE ALL OPEN EXPOSED UTENSILS OR EQUIPMENT IS STORED INVERTED ON COOK-LINE AND PASS-THUR SHELVING IN KITCHEN.INVERT SINGLE-SERVICE ITEMS AT DINING ROOM SEVERS STATIONS.
Location: Dining room
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Cook line
- Thermometer, provided (corrected on site)
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: PROVIDE INTERIOR THERMOMETER AT COLD-TOP COOLER ON COOK-LINE WHERE MISSING.PROVIDE THERMOMETER AT INTERIOR OF REACH-IN-COOLER WHERE CUT ORANGES/LIMES, ETC ARE STORED AT BAR.
Location: Cook line
Equipment: Cold top
- 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: PROVIDE INTERIOR THERMOMETER AT COLD-TOP COOLER ON COOK-LINE WHERE MISSING.PROVIDE THERMOMETER AT INTERIOR OF REACH-IN-COOLER WHERE CUT ORANGES/LIMES, ETC ARE STORED AT BAR.
Location: Bar
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS: REPLACE RUSTED SODA MACHINE RACKS AT KITCHEN BEVERAGE SERVERS STATION--ON SERVICE ORDER THROUGH PEPSI.IN PROGRESS: REPLACE DAMAGE DOOR GASKETS/SEALS AT 4-DOOR VICTORY REFRIGERATION UNIT--ON SERVICE ORDER.
Location: Kitchen (front)
Equipment: Soda machine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS: REPLACE RUSTED SODA MACHINE RACKS AT KITCHEN BEVERAGE SERVERS STATION--ON SERVICE ORDER THROUGH PEPSI.IN PROGRESS: REPLACE DAMAGE DOOR GASKETS/SEALS AT 4-DOOR VICTORY REFRIGERATION UNIT--ON SERVICE ORDER.
Location: Kitchen
Equipment: Reach in cooler (4 door)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE CLEANING/SANITIZING OF 4-DOOR VICTORY REFRIGERTION UNIT GASKETS/DOOR SEALS AND SURFACES IN KITCHEN.SOILED DISH STORAGE SHELVING AT DISHMACHINE (BOTTOM SHELVES).SOILED SHELVING AT BEVERAGE SERVICE STATIONS IN KITCHEN.
Location: Kitchen
Equipment: Reach in cooler (4 door)
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE CLEANING/SANITIZING OF 4-DOOR VICTORY REFRIGERTION UNIT GASKETS/DOOR SEALS AND SURFACES IN KITCHEN.SOILED DISH STORAGE SHELVING AT DISHMACHINE (BOTTOM SHELVES).SOILED SHELVING AT BEVERAGE SERVICE STATIONS IN KITCHEN.
Location: Dish machine area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE CLEANING/SANITIZING OF 4-DOOR VICTORY REFRIGERTION UNIT GASKETS/DOOR SEALS AND SURFACES IN KITCHEN.SOILED DISH STORAGE SHELVING AT DISHMACHINE (BOTTOM SHELVES).SOILED SHELVING AT BEVERAGE SERVICE STATIONS IN KITCHEN.
Location: Service counter
Equipment: Metal shelving
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF BAR SODA GUN HOLDERS AND INTERIOR SURFACES OF ICE BINS (DETAILED CLEANING/SANITIZING NEEDED).
Location: Bar
Equipment: Soda gun & holster
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF BAR SODA GUN HOLDERS AND INTERIOR SURFACES OF ICE BINS (DETAILED CLEANING/SANITIZING NEEDED).
Location: Bar
Equipment: Ice bin
|
05/25/2011 | Recheck |
- 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.
Location: Cook line
Equipment: Knife/utensil rack
- Hand sink improper usage
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: FOOD HANDLERS ON COOK-LINE STORE PACKAGES OF BUNS/BREAD IN DUMP HANDSINK; WATER WAS IN THE SINK AND ON THE PACKAGES OF BREAD--DISCONTINUE THIS BEHAVIOR.FOOD HANDLER ON COOK-LINE OBSERVED USING COOK-LINE HANDSINK AS A SERVICE SINK BY FILLING BOWL WITH WATER--DISCONTINUE THIS BEHAVIOR.
Location: Cook line
Equipment: Hand sink
- Hand sink improper usage
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: FOOD HANDLERS ON COOK-LINE STORE PACKAGES OF BUNS/BREAD IN DUMP HANDSINK; WATER WAS IN THE SINK AND ON THE PACKAGES OF BREAD--DISCONTINUE THIS BEHAVIOR.FOOD HANDLER ON COOK-LINE OBSERVED USING COOK-LINE HANDSINK AS A SERVICE SINK BY FILLING BOWL WITH WATER--DISCONTINUE THIS BEHAVIOR.
Equipment: Dump sink
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: PROVIDE PRE-WRAPPED STRAWS FOR KITCHEN AND BAR.
- 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: EMPLOYEE DRINK STORED ON COOK-LINE NEAR FOOD AND CUTTING BOARD/PREP SURFACES--DISCONTINUE.EMPLOYEE DRINK STORED AT BEVERAGE SERVICE STATION IN KITCHEN ON SHELF NEXT TO FOOD AND UTENSIL STORAGE--DISCONTINUE.
Location: Cook line
- 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: EMPLOYEE DRINK STORED ON COOK-LINE NEAR FOOD AND CUTTING BOARD/PREP SURFACES--DISCONTINUE.EMPLOYEE DRINK STORED AT BEVERAGE SERVICE STATION IN KITCHEN ON SHELF NEXT TO FOOD AND UTENSIL STORAGE--DISCONTINUE.
Location: Kitchen
- 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: EMPLOYEE DRINK STORED ON COOK-LINE NEAR FOOD AND CUTTING BOARD/PREP SURFACES--DISCONTINUE.EMPLOYEE DRINK STORED AT BEVERAGE SERVICE STATION IN KITCHEN ON SHELF NEXT TO FOOD AND UTENSIL STORAGE--DISCONTINUE.
Location: Service counter
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KNIFE STORED IN SANITIZER BUCKET ON PREP TABLE--DISCONTINUE.STORE KNIVES ON KNIFE HANG RACK OR ON CLEAN FLAT SANITIZE SURFACE.KEEP ALL SINGLE SERVICE ITEMS ON SANITARY SURFACES AND NOT BARE COUNTER-TOPS AT KITCHEN SERVERS FRONT-LINE AND AT BEVERAGE SERVICE STATIONS IN KITCHEN AND AT BEVERAGE SERVICE STATIONS IN DINING ROOM (PREVENT POTENTIAL CROSS-CONTAMINATION; MONITOR STORAGE AT DINING ROOM STATIONS).
Location: Prep area
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KNIFE STORED IN SANITIZER BUCKET ON PREP TABLE--DISCONTINUE.STORE KNIVES ON KNIFE HANG RACK OR ON CLEAN FLAT SANITIZE SURFACE.KEEP ALL SINGLE SERVICE ITEMS ON SANITARY SURFACES AND NOT BARE COUNTER-TOPS AT KITCHEN SERVERS FRONT-LINE AND AT BEVERAGE SERVICE STATIONS IN KITCHEN AND AT BEVERAGE SERVICE STATIONS IN DINING ROOM (PREVENT POTENTIAL CROSS-CONTAMINATION; MONITOR STORAGE AT DINING ROOM STATIONS).
Location: Kitchen
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KNIFE STORED IN SANITIZER BUCKET ON PREP TABLE--DISCONTINUE.STORE KNIVES ON KNIFE HANG RACK OR ON CLEAN FLAT SANITIZE SURFACE.KEEP ALL SINGLE SERVICE ITEMS ON SANITARY SURFACES AND NOT BARE COUNTER-TOPS AT KITCHEN SERVERS FRONT-LINE AND AT BEVERAGE SERVICE STATIONS IN KITCHEN AND AT BEVERAGE SERVICE STATIONS IN DINING ROOM (PREVENT POTENTIAL CROSS-CONTAMINATION; MONITOR STORAGE AT DINING ROOM STATIONS).
Location: Service counter
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KNIFE STORED IN SANITIZER BUCKET ON PREP TABLE--DISCONTINUE.STORE KNIVES ON KNIFE HANG RACK OR ON CLEAN FLAT SANITIZE SURFACE.KEEP ALL SINGLE SERVICE ITEMS ON SANITARY SURFACES AND NOT BARE COUNTER-TOPS AT KITCHEN SERVERS FRONT-LINE AND AT BEVERAGE SERVICE STATIONS IN KITCHEN AND AT BEVERAGE SERVICE STATIONS IN DINING ROOM (PREVENT POTENTIAL CROSS-CONTAMINATION; MONITOR STORAGE AT DINING ROOM STATIONS).
Location: Dining room
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: ENSURE ALL OPEN EXPOSED UTENSILS OR EQUIPMENT IS STORED INVERTED ON COOK-LINE AND PASS-THUR SHELVING IN KITCHEN.INVERT SINGLE-SERVICE ITEMS AT DINING ROOM SEVERS STATIONS.
Location: Cook line
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: ENSURE ALL OPEN EXPOSED UTENSILS OR EQUIPMENT IS STORED INVERTED ON COOK-LINE AND PASS-THUR SHELVING IN KITCHEN.INVERT SINGLE-SERVICE ITEMS AT DINING ROOM SEVERS STATIONS.
Location: Service counter
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: ENSURE ALL OPEN EXPOSED UTENSILS OR EQUIPMENT IS STORED INVERTED ON COOK-LINE AND PASS-THUR SHELVING IN KITCHEN.INVERT SINGLE-SERVICE ITEMS AT DINING ROOM SEVERS STATIONS.
Location: Dining room
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Cook line
- Thermometer, provided (corrected on site)
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: PROVIDE INTERIOR THERMOMETER AT COLD-TOP COOLER ON COOK-LINE WHERE MISSING.PROVIDE THERMOMETER AT INTERIOR OF REACH-IN-COOLER WHERE CUT ORANGES/LIMES, ETC ARE STORED AT BAR.
Location: Cook line
Equipment: Cold top
- 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: PROVIDE INTERIOR THERMOMETER AT COLD-TOP COOLER ON COOK-LINE WHERE MISSING.PROVIDE THERMOMETER AT INTERIOR OF REACH-IN-COOLER WHERE CUT ORANGES/LIMES, ETC ARE STORED AT BAR.
Location: Bar
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE RUSTED SODA MACHINE RACKS AT KITCHEN BEVERAGE SERVERS STATION.REPLACE DAMAGE DOOR GASKETS/SEALS AT 4-DOOR VICTORY REFRIGERATION UNIT.
Location: Kitchen (front)
Equipment: Soda machine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE RUSTED SODA MACHINE RACKS AT KITCHEN BEVERAGE SERVERS STATION.REPLACE DAMAGE DOOR GASKETS/SEALS AT 4-DOOR VICTORY REFRIGERATION UNIT.
Location: Kitchen
Equipment: Reach in cooler (4 door)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE CLEANING/SANITIZING OF 4-DOOR VICTORY REFRIGERTION UNIT GASKETS/DOOR SEALS AND SURFACES IN KITCHEN.SOILED DISH STORAGE SHELVING AT DISHMACHINE (BOTTOM SHELVES).SOILED SHELVING AT BEVERAGE SERVICE STATIONS IN KITCHEN.
Location: Kitchen
Equipment: Reach in cooler (4 door)
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE CLEANING/SANITIZING OF 4-DOOR VICTORY REFRIGERTION UNIT GASKETS/DOOR SEALS AND SURFACES IN KITCHEN.SOILED DISH STORAGE SHELVING AT DISHMACHINE (BOTTOM SHELVES).SOILED SHELVING AT BEVERAGE SERVICE STATIONS IN KITCHEN.
Location: Dish machine area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE CLEANING/SANITIZING OF 4-DOOR VICTORY REFRIGERTION UNIT GASKETS/DOOR SEALS AND SURFACES IN KITCHEN.SOILED DISH STORAGE SHELVING AT DISHMACHINE (BOTTOM SHELVES).SOILED SHELVING AT BEVERAGE SERVICE STATIONS IN KITCHEN.
Location: Service counter
Equipment: Metal shelving
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF BAR SODA GUN HOLDERS AND INTERIOR SURFACES OF ICE BINS (DETAILED CLEANING/SANITIZING NEEDED).
Location: Bar
Equipment: Soda gun & holster
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF BAR SODA GUN HOLDERS AND INTERIOR SURFACES OF ICE BINS (DETAILED CLEANING/SANITIZING NEEDED).
Location: Bar
Equipment: Ice bin
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF BAR SODA GUN HOLDERS AND INTERIOR SURFACES OF ICE BINS (DETAILED CLEANING/SANITIZING NEEDED).
Location: -
Equipment: -
|
05/18/2011 | Routine |
- 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: Salads prep-top cooler at 47. Corrected: unit was adjusted during inspection.
Location: Cook line
Equipment: Prep Top Cooler
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Regrout to eliminate low spots between floor tiles.
Location: Kitchen
- 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: Provide thermometer for cold drawers and middle station prep-top cooler on cookline.Replace thermometer at outside walk-in cooler.
Location: Cook line
- 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: Provide thermometer for cold drawers and middle station prep-top cooler on cookline.Replace thermometer at outside walk-in cooler.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean sink and drainstopper of service sink on cookline.
Location: Cook line
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Slotted drain-stopper covers are missing at several sinks. Replace.
Location: Kitchen
Equipment: -------- Sinks / Warewash ---------
|
12/13/2010 | Routine |
- 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.
Location: Kitchen
Equipment: Cooler/freezer combo
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
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.
Location: 2nd bar
Equipment: Soda gun & holster
|
08/30/2010 | 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: Prep top cooler thermometer below reading 50 deg F. Cheese on top at 44.9 deg F. Tuna salad (note statrts with refrigerated mayonnaise) below at 59 deg F and luncheon meat below at 53 deg F. Dispose of luncheon meat and tuna salad and repair cooler to hold foods at 41 deg F or below. Note: luncheon meat and tuna salad disposed of at time of inspectionn.
Location: Kitchen
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Please make sure employee's wash hands before putting on gloves.
- 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: No sanitizer reading at back bar. Please make sure sanitizer is at approved strength before doing dishes.
Location: Bar
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. one ceiling tile missing in kitchen. Please provide.2. Repair all wall areas where ice machine sat. Note: area being dried for repairs.
Location: Kitchen
- Equipment drainage (corrected)
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: 1. Drain line missing from soda holster at main bar. Please provide.2. Drain line and soda holster missing from back bar. Please provide.
Location: Bar
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Four door cooler needs light guard or shatter proof bulb.
Location: Kitchen
- Warewashing No detergent (corrected)
Warewashing equipment used without a cleaning agent.
Correction: Provided approved cleaning agent.
Comments: Employee rinsed a knive in the sanitizer bucket. Discontinue. Please wash-rinse-sanitize all soiled utensils.
Location: Bar
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Faucet leak at main bar 3 bay sink. Please repair. Note Parts ordered
Location: Bar
|
05/06/2010 | 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: Prep top cooler thermometer below reading 50 deg F. Cheese on top at 44.9 deg F. Tuna salad (note statrts with refrigerated mayonnaise) below at 59 deg F and luncheon meat below at 53 deg F. Dispose of luncheon meat and tuna salad and repair cooler to hold foods at 41 deg F or below. Note: luncheon meat and tuna salad disposed of at time of inspectionn.
- Glove Use (Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Please make sure employee's wash hands before putting on gloves.
- 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: No sanitizer reading at back bar. Please make sure sanitizer is at approved strength before doing dishes.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. one ceiling tile missing in kitchen. Please provide.2. Repair all wall areas where ice machine sat. Note: area being dried for repairs.
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: 1. Drain line missing from soda holster at main bar. Please provide.2. Drain line and soda holster missing from back bar. Please provide.
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Four door cooler needs light guard or shatter proof bulb.
- Warewashing No detergent
Warewashing equipment used without a cleaning agent.
Correction: Provided approved cleaning agent.
Comments: Employee rinsed a knive in the sanitizer bucket. Discontinue. Please wash-rinse-sanitize all soiled utensils.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Faucet leak at main bar 3 bay sink. Please repair.
|
04/21/2010 | Routine |
| No violation noted during this evaluation. | 12/30/2009 | Routine |
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Please seal/caulk kitchen hand sink to the wall.
Location: Kitchen
|
08/19/2009 | Recheck |
- Eating, drinking, smoking
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: Employee eating in kitchen. Please have employees eat in approved areas.
- 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: Knife magnet is soiled. Please clean.
- Minimize contact (Non-Critical)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: Employee used a cup to scoop ice at server area. Please make sure to use a scoop with a handle to prevent possible hand contact with ice.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth on counter in kitchen and back bar. Please store in approved strength sanitizer solution.
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Please seal/caulk kitchen hand sink to the wall.
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Please provide paper towels for back bar hand sink when operating back bar.
- 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: Knives stored in prep top. Please discontinue.
|
08/12/2009 | Routine |
| No violation noted during this evaluation. | 03/31/2009 | 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: chicken at 56.6° F in walk in & prep top. Dispose of - Done. Please cool foods in approved area.
- Warewashing No detergent
Warewashing equipment used without a cleaning agent.
Correction: Provided approved cleaning agent.
Comments: Employee rinsed knife in and sink & wiped with sanitizer towel. Please wash-rinse - sanitize all dishes/ utensils.
|
03/20/2009 | Routine |
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Beer tap at main bar is leaking. Please repair.
|
10/31/2008 | Routine |
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