- 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: 1. OBSERVED EMPLOYEE PUT ON GLOVES WITHOUT WASHING HANDS FIRST.HANDS MUST BE WASHED BEFORE PUTTING ON GLOVES AND WHEN CHANGING THEM.***REPEAT VIOLATION FROM 1/29/13 AND 7/25/13***
- 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: 1. TRAY OF RAW BACON STORED ON TOP OF BOX OF INDIVIDUAL MILK CARTONS.STORE ALL RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS TO PREVENT CONTAMINATION.
Location: Kitchen
Equipment: Upright cooler
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: 1. EMPLOYEES NOT WEARING HAIR RESTRAINTS.ALL FOOD EMPLOYEES MUST WEAR PROPER HAIR RESTRAINTS***REPEAT VIOLATION FROM 1/29/13 AND 7/25/13***
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. DISHMACHINE IN BACK KITCHEN IS NOT FUNCTIONING. GIVING AN ERROR CODE.REPAIR ACCORDINGLY. DO ALL WAREWASHING IN THREE BAY SINK UNTIL REPAIRED.
Location: Kitchen (back)
Equipment: Dishmachine
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. PAPER TOWELS NOT AVAILABLE AT HAND SINK IN FRONT KITCHEN AREA.PROVIDE.***REPEAT VIOLATION FROM 1/29/13 AND 7/25/13***
Location: Kitchen (front)
Equipment: Hand sink
|
05/12/2014 | Recheck |
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. OBSERVED EMPLOYEE PUT ON GLOVES WITHOUT WASHING HANDS FIRST.HANDS MUST BE WASHED BEFORE PUTTING ON GLOVES AND WHEN CHANGING THEM.***REPEAT VIOLATION FROM 1/29/13 AND 7/25/13***
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. TRAY OF RAW BACON STORED ON TOP OF BOX OF INDIVIDUAL MILK CARTONS.STORE ALL RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS TO PREVENT CONTAMINATION.
Location: Kitchen
Equipment: Upright cooler
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: 1. EMPLOYEES NOT WEARING HAIR RESTRAINTS.ALL FOOD EMPLOYEES MUST WEAR PROPER HAIR RESTRAINTS***REPEAT VIOLATION FROM 1/29/13 AND 7/25/13***
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. DISHMACHINE IN BACK KITCHEN IS NOT FUNCTIONING. GIVING AN ERROR CODE.REPAIR ACCORDINGLY. DO ALL WAREWASHING IN THREE BAY SINK UNTIL REPAIRED.
Location: Kitchen (back)
Equipment: Dishmachine
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. PAPER TOWELS NOT AVAILABLE AT HAND SINK IN FRONT KITCHEN AREA.PROVIDE.***REPEAT VIOLATION FROM 1/29/13 AND 7/25/13***
Location: Kitchen (front)
Equipment: Hand sink
|
04/30/2014 | Routine |
- 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: 1. OBSERVED TWO INSTANCES WHERE EMPLOYEE PUT ON GLOVES WITHOUT WASHING HANDS FIRST.MUST WASH HANDS BEFORE PUTTING ON GLOVES AND WHEN CHANGING GLOVES.***REPEAT VIOLATION***
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 1. HAND SINK LOCATION BLOCKED BY TRASH CAN IN KITCHEN.ENSURE HAND SINK IS EASILY ACCESSIBLE FOR HAND WASHING AT ALL TIMES.
Location: Kitchen
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: 1. SHOT GLASS STORED IN HAND SINK IN FRONT KITCHEN AREA.DO NOT STORE ANYTHING IN HAND SINK. USE FOR HAND WASHING ONLY.***REPEAT VIOLATION***
Location: Kitchen (front)
Equipment: Hand sink
- 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: 1. IN PLACE SANITIZER IN THE KITCHEN AND FRONT KITCHEN AREA MEASURED 0 PPM.ENSURE A PROPER QUAT SANITIZER CONCENTRATION OF 200 PPM. USE TEST STRIPS TO CHECK CONCENTRATION. CHANGE REGULARLY.
Location: Kitchen
- 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: 1. IN PLACE SANITIZER IN THE KITCHEN AND FRONT KITCHEN AREA MEASURED 0 PPM.ENSURE A PROPER QUAT SANITIZER CONCENTRATION OF 200 PPM. USE TEST STRIPS TO CHECK CONCENTRATION. CHANGE REGULARLY.
Location: Kitchen (front)
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: 1. ONE EMPLOYEE NOT WEARING A PROPER HAIR RESTRAINT.SEE ABOVE.***REPEAT VIOLATION***
- 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: 1. EMPLOYEE PURSE STORED ON DISH RACK HOLDING DISHES.STORE ALL PERSONAL ITEMS AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Kitchen
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. SOAP NOT LOCATED IN A CONVENIENT OR ACCESSIBLE LOCATION AT HAND SINK IN FRONT KITCHEN AREA. STORED INSIDE PAPER TOWEL CABINET UNDERNEATH SINK.ENSURE SOAP IS EASILY ACCESSIBLE FOR HAND WASHING PURPOSES.
Location: Kitchen (front)
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. PAPER TOWELS NOT AVAILABLE AT HAND SINK IN THE FRONT KITCHEN AREA.PROVIDE.***REPEAT VIOLATION***
Location: Kitchen (front)
Equipment: Hand sink
|
08/01/2013 | Recheck |
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. OBSERVED TWO INSTANCES WHERE EMPLOYEE PUT ON GLOVES WITHOUT WASHING HANDS FIRST.MUST WASH HANDS BEFORE PUTTING ON GLOVES AND WHEN CHANGING GLOVES.***REPEAT VIOLATION***
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 1. HAND SINK LOCATION BLOCKED BY TRASH CAN IN KITCHEN.ENSURE HAND SINK IS EASILY ACCESSIBLE FOR HAND WASHING AT ALL TIMES.
Location: Kitchen
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: 1. SHOT GLASS STORED IN HAND SINK IN FRONT KITCHEN AREA.DO NOT STORE ANYTHING IN HAND SINK. USE FOR HAND WASHING ONLY.***REPEAT VIOLATION***
Location: Kitchen (front)
Equipment: Hand sink
- 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: 1. IN PLACE SANITIZER IN THE KITCHEN AND FRONT KITCHEN AREA MEASURED 0 PPM.ENSURE A PROPER QUAT SANITIZER CONCENTRATION OF 200 PPM. USE TEST STRIPS TO CHECK CONCENTRATION. CHANGE REGULARLY.
Location: Kitchen
- 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: 1. IN PLACE SANITIZER IN THE KITCHEN AND FRONT KITCHEN AREA MEASURED 0 PPM.ENSURE A PROPER QUAT SANITIZER CONCENTRATION OF 200 PPM. USE TEST STRIPS TO CHECK CONCENTRATION. CHANGE REGULARLY.
Location: Kitchen (front)
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: 1. ONE EMPLOYEE NOT WEARING A PROPER HAIR RESTRAINT.SEE ABOVE.***REPEAT VIOLATION***
- 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: 1. EMPLOYEE PURSE STORED ON DISH RACK HOLDING DISHES.STORE ALL PERSONAL ITEMS AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Kitchen
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. SOAP NOT LOCATED IN A CONVENIENT OR ACCESSIBLE LOCATION AT HAND SINK IN FRONT KITCHEN AREA. STORED INSIDE PAPER TOWEL CABINET UNDERNEATH SINK.ENSURE SOAP IS EASILY ACCESSIBLE FOR HAND WASHING PURPOSES.
Location: Kitchen (front)
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. PAPER TOWELS NOT AVAILABLE AT HAND SINK IN THE FRONT KITCHEN AREA.PROVIDE.***REPEAT VIOLATION***
Location: Kitchen (front)
Equipment: Hand sink
|
07/25/2013 | 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: PACKAGE OF TURKEY LUNCH MEAT SITTING OUT AT ROOM TEMPEARTURE. PLEASE STORE ALL COLD POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR BELOW.
Location: Kitchen
- 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: CHEMICAL EYE WASH SOLUTION STORED OVER HAND SINK.PLEASE STORE IN A DIFFERENT LOCATION AWAY FROM FOOD, FOOD CONTACT MATERIALS, AND HAND SINKS.
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: EMPLOYEE OBSERVED USING ONE PAIR OF GLOVES DOING MULTIPLE TASKS.PLEASE DISCARD GLOVES WHEN CHANGING TASKS, WASH HANDS, AND PUT ON A NEW PAIR OF GLOVES.
- 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: OBSERVED EMPLOYEES NOT WASHING HANDS BEFORE PUTTING ON GLOVES/WHEN CHANGING GLOVES.HANDS MUST BE WASHED BEFORE PUTTING ON GLOVES AND IN BETWEEN CHANGING PAIRS OF GLOVES.
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. WASHING STRAWBERRIES IN THE HAND SINK IN THE KITCHEN.2. BOTTLE OF WATER STORED ON THE HAND SINK IN THE FRONT SERVICE AREA/FRONT KITCHEN.PLEASE DO NOT USE THE HAND SINK FOR ANY OTHER PURPOSE THAN HAND WASHING.
Location: Kitchen
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: 1. WASHING STRAWBERRIES IN THE HAND SINK IN THE KITCHEN.2. BOTTLE OF WATER STORED ON THE HAND SINK IN THE FRONT SERVICE AREA/FRONT KITCHEN.PLEASE DO NOT USE THE HAND SINK FOR ANY OTHER PURPOSE THAN HAND WASHING.
Location: Kitchen (front)
Equipment: Hand sink
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: EMPLOYEE NOT WEARING A HAIR RESTRAINT IN THE FRONT SERVICE COUNTER AREA WHILE PREPARING FOOD.ALL EMPLOYEES MUST WEAR HAIR RESTRAINTS WHEN HANDLING FOOD.
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: BOXES OF SINGLE SERVICE ITEMS ON THE FLOOR OUTSIDE AND INSIDE THE DRY STORAGE ROOM.PLEASE STORE ALL SINGLE SERVICE ITEMS AT LEAST 6 INCHES ABOVE THE FLOOR IN A CLEAN AND DRY LOCATION.
Location: Dry storage
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: FINISH THE COVE MOLDING ALONG THE FLOOR WALL JUNCTION IN THE FRONT SERVICE COUNTER/FRONT KITCHEN AREA NEAR THE COOLER FOR YOGURT AND SODAS.
Location: Service counter
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: MISSING ONE CEILING TILE IN KITCHEN.PLEASE PROVIDE.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WIPING CLOTHES STORED ON THE COUNTER WHEN NOT IN USE.PLEASE STORE ALL WIPING CLOTHS IN A SANITIZER SOLUTION WHEN NOT IN USE.
Location: Kitchen
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: ALL STATIONARY EQUIPMENT IN THE FRONT SERVICE COUNTER/PREP AREA MUST BE SEALED TO WALLS.1-29-13: GETTING QUOTE TO HAVE EQUIPMENT SEALED TO WALL.
Location: Service counter
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: STACKING/NESTING MULTIPLE CONTAINERS AND FOOD PRODUCTS ON ONE ANOTHER.DISCONTINUE BEHAVIOR.
Location: Kitchen
Equipment: Upright cooler
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: MOVE FOOD BACK SO THAT IT SITS UNDERNEATH THE SNEEZE GUARD AT THE FRONT SERVICE COUNTER.
Location: Service counter
- 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: PINK SLIME BUILD UP ON INTERIOR PLATE OF ICE MACHINE.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Kitchen
Equipment: Ice machine
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT PROVIDED AT THE HAND SINK.PLEASE PROVIDE HAND DRYING PROVISIONS. CORRECTED ON SITE.
Location: Kitchen
Equipment: Hand sink
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PLEASE PROVIDE TEST STRIPS FOR THE IODINE SANITIZING SOLUTION.
Location: Kitchen
Equipment: 3-bay
- 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: PLASTIC CONTAINER USED AS ICE SCOOP IN ICE MACHINE.PLEASE PROVIDE AN ICE SCOOP WITH A HANDLE AND STORE OUTSIDE OF ICE MACHINE OR IN ICE MACHINE WITH HANDLE UPWARDS AND NOT TOUCHING THE ICE.
Location: Kitchen
Equipment: Ice machine
|
02/12/2013 | 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: PACKAGE OF TURKEY LUNCH MEAT SITTING OUT AT ROOM TEMPEARTURE. PLEASE STORE ALL COLD POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR BELOW.
Location: Kitchen
- 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: CHEMICAL EYE WASH SOLUTION STORED OVER HAND SINK.PLEASE STORE IN A DIFFERENT LOCATION AWAY FROM FOOD, FOOD CONTACT MATERIALS, AND HAND SINKS.
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: EMPLOYEE OBSERVED USING ONE PAIR OF GLOVES DOING MULTIPLE TASKS.PLEASE DISCARD GLOVES WHEN CHANGING TASKS, WASH HANDS, AND PUT ON A NEW PAIR OF GLOVES.
- 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: OBSERVED EMPLOYEES NOT WASHING HANDS BEFORE PUTTING ON GLOVES/WHEN CHANGING GLOVES.HANDS MUST BE WASHED BEFORE PUTTING ON GLOVES AND IN BETWEEN CHANGING PAIRS OF GLOVES.
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. WASHING STRAWBERRIES IN THE HAND SINK IN THE KITCHEN.2. BOTTLE OF WATER STORED ON THE HAND SINK IN THE FRONT SERVICE AREA/FRONT KITCHEN.PLEASE DO NOT USE THE HAND SINK FOR ANY OTHER PURPOSE THAN HAND WASHING.
Location: Kitchen
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: 1. WASHING STRAWBERRIES IN THE HAND SINK IN THE KITCHEN.2. BOTTLE OF WATER STORED ON THE HAND SINK IN THE FRONT SERVICE AREA/FRONT KITCHEN.PLEASE DO NOT USE THE HAND SINK FOR ANY OTHER PURPOSE THAN HAND WASHING.
Location: Kitchen (front)
Equipment: Hand sink
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: EMPLOYEE NOT WEARING A HAIR RESTRAINT IN THE FRONT SERVICE COUNTER AREA WHILE PREPARING FOOD.ALL EMPLOYEES MUST WEAR HAIR RESTRAINTS WHEN HANDLING FOOD.
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: BOXES OF SINGLE SERVICE ITEMS ON THE FLOOR OUTSIDE AND INSIDE THE DRY STORAGE ROOM.PLEASE STORE ALL SINGLE SERVICE ITEMS AT LEAST 6 INCHES ABOVE THE FLOOR IN A CLEAN AND DRY LOCATION.
Location: Dry storage
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: FINISH THE COVE MOLDING ALONG THE FLOOR WALL JUNCTION IN THE FRONT SERVICE COUNTER/FRONT KITCHEN AREA NEAR THE COOLER FOR YOGURT AND SODAS.
Location: Service counter
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: MISSING ONE CEILING TILE IN KITCHEN.PLEASE PROVIDE.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WIPING CLOTHES STORED ON THE COUNTER WHEN NOT IN USE.PLEASE STORE ALL WIPING CLOTHS IN A SANITIZER SOLUTION WHEN NOT IN USE.
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: ALL STATIONARY EQUIPMENT IN THE FRONT SERVICE COUNTER/PREP AREA MUST BE SEALED TO WALLS.1-29-13: GETTING QUOTE TO HAVE EQUIPMENT SEALED TO WALL.
Location: Service counter
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: STACKING/NESTING MULTIPLE CONTAINERS AND FOOD PRODUCTS ON ONE ANOTHER.DISCONTINUE BEHAVIOR.
Location: Kitchen
Equipment: Upright cooler
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: MOVE FOOD BACK SO THAT IT SITS UNDERNEATH THE SNEEZE GUARD AT THE FRONT SERVICE COUNTER.
Location: Service counter
- 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: PINK SLIME BUILD UP ON INTERIOR PLATE OF ICE MACHINE.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Kitchen
Equipment: Ice machine
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT PROVIDED AT THE HAND SINK.PLEASE PROVIDE HAND DRYING PROVISIONS. CORRECTED ON SITE.
Location: Kitchen
Equipment: Hand sink
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PLEASE PROVIDE TEST STRIPS FOR THE IODINE SANITIZING SOLUTION.
Location: Kitchen
Equipment: 3-bay
- 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: PLASTIC CONTAINER USED AS ICE SCOOP IN ICE MACHINE.PLEASE PROVIDE AN ICE SCOOP WITH A HANDLE AND STORE OUTSIDE OF ICE MACHINE OR IN ICE MACHINE WITH HANDLE UPWARDS AND NOT TOUCHING THE ICE.
Location: Kitchen
Equipment: Ice machine
|
01/29/2013 | 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: PACKAGE OF TURKEY LUNCH MEAT SITTING OUT AT ROOM TEMPEARTURE. PLEASE STORE ALL COLD POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR BELOW.
Location: Kitchen
- Toxic material(s) separation
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: CHEMICAL EYE WASH SOLUTION STORED OVER HAND SINK.PLEASE STORE IN A DIFFERENT LOCATION AWAY FROM FOOD, FOOD CONTACT MATERIALS, AND HAND SINKS.
Location: Kitchen
- 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: EMPLOYEE OBSERVED USING ONE PAIR OF GLOVES DOING MULTIPLE TASKS.PLEASE DISCARD GLOVES WHEN CHANGING TASKS, WASH HANDS, AND PUT ON A NEW PAIR OF GLOVES.
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: OBSERVED EMPLOYEES NOT WASHING HANDS BEFORE PUTTING ON GLOVES/WHEN CHANGING GLOVES.HANDS MUST BE WASHED BEFORE PUTTING ON GLOVES AND IN BETWEEN CHANGING PAIRS OF GLOVES.
- 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: 1. WASHING STRAWBERRIES IN THE HAND SINK IN THE KITCHEN.2. BOTTLE OF WATER STORED ON THE HAND SINK IN THE FRONT SERVICE AREA/FRONT KITCHEN.PLEASE DO NOT USE THE HAND SINK FOR ANY OTHER PURPOSE THAN HAND WASHING.
Location: Kitchen
Equipment: Hand sink
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: EMPLOYEE NOT WEARING A HAIR RESTRAINT IN THE FRONT SERVICE COUNTER AREA WHILE PREPARING FOOD.ALL EMPLOYEES MUST WEAR HAIR RESTRAINTS WHEN HANDLING FOOD.
- 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: BOXES OF SINGLE SERVICE ITEMS ON THE FLOOR OUTSIDE AND INSIDE THE DRY STORAGE ROOM.PLEASE STORE ALL SINGLE SERVICE ITEMS AT LEAST 6 INCHES ABOVE THE FLOOR IN A CLEAN AND DRY LOCATION.
Location: Dry storage
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: FINISH THE COVE MOLDING ALONG THE FLOOR WALL JUNCTION IN THE FRONT SERVICE COUNTER/FRONT KITCHEN AREA NEAR THE COOLER FOR YOGURT AND SODAS.
Location: Service counter
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: MISSING ONE CEILING TILE IN KITCHEN.PLEASE PROVIDE.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WIPING CLOTHES STORED ON THE COUNTER WHEN NOT IN USE.PLEASE STORE ALL WIPING CLOTHS IN A SANITIZER SOLUTION WHEN NOT IN USE.
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: ALL STATIONARY EQUIPMENT IN THE FRONT SERVICE COUNTER/PREP AREA MUST BE SEALED TO WALLS.
Location: Service counter
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: STACKING/NESTING MULTIPLE CONTAINERS AND FOOD PRODUCTS ON ONE ANOTHER.DISCONTINUE BEHAVIOR.
Location: Kitchen
Equipment: Upright cooler
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: MOVE FOOD BACK SO THAT IT SITS UNDERNEATH THE SNEEZE GUARD AT THE FRONT SERVICE COUNTER.
Location: Service counter
- 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: PINK SLIME BUILD UP ON INTERIOR PLATE OF ICE MACHINE.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Kitchen
Equipment: Ice machine
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT PROVIDED AT THE HAND SINK.PLEASE PROVIDE HAND DRYING PROVISIONS. CORRECTED ON SITE.
Location: Kitchen
Equipment: Hand sink
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PLEASE PROVIDE TEST STRIPS FOR THE IODINE SANITIZING SOLUTION.
Location: Kitchen
Equipment: 3-bay
- 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: PLASTIC CONTAINER USED AS ICE SCOOP IN ICE MACHINE.PLEASE PROVIDE AN ICE SCOOP WITH A HANDLE AND STORE OUTSIDE OF ICE MACHINE OR IN ICE MACHINE WITH HANDLE UPWARDS AND NOT TOUCHING THE ICE.
Location: Kitchen
Equipment: Ice machine
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01/17/2013 | 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: Ensure cooler is on and holding below 41
Location: Service counter
Equipment: Prep Top Cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Please clean and sanitize all equipment and work surfaces prior to storing food and training
Location: Service counter
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Please clean and sanitize all equipment and work surfaces prior to storing food and training
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Ensure all stationary equipment in new area hand sink, stainless cabinet, dump sink etc... are affixed and sealed1-17-13: Was not completed. Will add to routine inspection done at same time.
Location: Service counter
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01/17/2013 | Pre-Licensing 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: Ensure cooler is on and holding below 41
Location: Service counter
Equipment: Prep Top Cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Please clean and sanitize all equipment and work surfaces prior to storing food and training
Location: Service counter
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Please clean and sanitize all equipment and work surfaces prior to storing food and training
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Ensure all stationary equipment in new area hand sink, stainless cabinet, dump sink etc... are affixed and sealed
Location: Service counter
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01/09/2013 | Pre-Licensing |
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels at hand sink in back kitchen area. Do not store wet wiping towels at hand sink. Store in approved manner between use. Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
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05/09/2012 | Routine |
- 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: 1. Carton of creamer held at 43.7 deg. F. in customer area. Hold all cold foods at 41 deg. F. or below. NOTE > SITTING CARTON IN ICE BATH WITH 1/2 OF CARTON OUT OF ICE MAY NOT BE ABLE TO MAINTAIN PROPER TEMPERATURE. ICE WAS GONE FROM CONTAINER AT TIME OF INSPECTION.
- Sanitizing exposure time or 160 degrees
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: 1. Dish machine only reaching 130 deg. F. at final rinse. Repair dish machne so as to provide at least 160 deg. F. for final rinse temp. at plate level.
Location: Kitchen
Equipment: Dishmachine
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hot water not working at hand sink in back kitchen area. Repair.
Location: Kitchen
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Ice build up on traulsen combo freezer/cooler unit on freezer door. Please repair.
Location: Kitchen
Equipment: reach in freezer
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Faucet leaking at hand sink in back kitchen area. Repair.
Location: Kitchen
Equipment: Hand sink
- 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: Box of cup lids on floor in store area. Please store 6 inches off the floor.
Location: Dry storage
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth towels on counters in kitchen. Please store in approved strength sanitizer solution.
Location: Kitchen
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03/21/2012 | Pre-Licensing |
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