- Walls, floors, etc/soiled
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Fan guards and ceiling by cooling unit soiled in walk in cooler. Please clean.
Location: Walk-in cooler
- Hand washing (where) (corrected on site)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: Employee washed hands at two bay prep sink. Discontinue. Always wash hands at hand sink. CORRECTED AT TIME OF INSPECTION.
Location: Kitchen
Equipment: 2-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak at cold water knob at kitchen hand sink. Please repair.
Location: Kitchen
Equipment: Hand sink
|
03/28/2014 | 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: Chicken cooked and covered from 8-27-2013 in walk in cooler at 56.5 deg F. Disposed of at time of inspection. CORRECTED
- Walls, floors, etc/soiled
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Fan guard in walk in cooler are soiled. Please clean.2. Clean floor below clean dish shelves. 3. Clean wall (FRP) behind blodgett oven below back exhaust hood.
- 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 clearly visible thermometers for Pepsi coolers.
|
08/30/2013 | 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. Pizza flat breads at 60 deg F. keep at 41 deg F or below before cooking.2. Consumer salad bar holding cheese and ham at 48-49 deg F. Hold at 41 deg F or below. Dispose of after lunch.3. Luncheon meats, chicken and tuna salad etc at 46-52 deg F. Dispose of after lunch service. Hold all potentially hazardous foods at 41 deg F or below4. Sandwich wraps at 55 deg F. Hold at 41 deg F or below. Dispose of any out of temperature after lunch service. 5. Sushi at 52 deg F. Hold at 41 deg F or below. Note: moved to grab & go cooler at time of inspection.NOTE: Facility does not have adequate refrigeration for all the food to hold at safe temperatures. Facility needs to add adequate refrigeration for foods where needed or change menu
Location: Kitchen
- 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. Pizza flat breads at 60 deg F. keep at 41 deg F or below before cooking.2. Consumer salad bar holding cheese and ham at 48-49 deg F. Hold at 41 deg F or below. Dispose of after lunch.3. Luncheon meats, chicken and tuna salad etc at 46-52 deg F. Dispose of after lunch service. Hold all potentially hazardous foods at 41 deg F or below4. Sandwich wraps at 55 deg F. Hold at 41 deg F or below. Dispose of any out of temperature after lunch service. 5. Sushi at 52 deg F. Hold at 41 deg F or below. Note: moved to grab & go cooler at time of inspection.NOTE: Facility does not have adequate refrigeration for all the food to hold at safe temperatures. Facility needs to add adequate refrigeration for foods where needed or change menu
Location: Buffet
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Cutting board at sandwich area soiled. Please clean.
Location: Cook line
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Cove molding missing by mop sink. Please provide.
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Cove molding loose below 2 bay prep sink. Please secure to the wall.
Location: 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: Clean air vents where soiled in kitchen.
Location: Kitchen
- 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: Facility does not have adequate refrigeration for all the food to hold at safe temperatures. Facility needs to add adequate refrigeration for foods where needed or change menu.Note: working on budget and ordering of new equipment for temperature control of foods. Using smaller portions & ice around foods until new equipment provided.Note: four new cooler units ordered for kitchen.
Location: Kitchen
- 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: Nesting pans in 2 door cooler in kitchen. Please provide firm lids between food items.
Location: Kitchen
Equipment: Reach in cooler (2 door)
|
07/05/2013 | 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: 1. Pizza flat breads at 60 deg F. keep at 41 deg F or below before cooking.2. Consumer salad bar holding cheese and ham at 48-49 deg F. Hold at 41 deg F or below. Dispose of after lunch.3. Luncheon meats, chicken and tuna salad etc at 46-52 deg F. Dispose of after lunch service. Hold all potentially hazardous foods at 41 deg F or below4. Sandwich wraps at 55 deg F. Hold at 41 deg F or below. Dispose of any out of temperature after lunch service. 5. Sushi at 52 deg F. Hold at 41 deg F or below. Note: moved to grab & go cooler at time of inspection.NOTE: Facility does not have adequate refrigeration for all the food to hold at safe temperatures. Facility needs to add adequate refrigeration for foods where needed or change menu
Location: Kitchen
- 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. Pizza flat breads at 60 deg F. keep at 41 deg F or below before cooking.2. Consumer salad bar holding cheese and ham at 48-49 deg F. Hold at 41 deg F or below. Dispose of after lunch.3. Luncheon meats, chicken and tuna salad etc at 46-52 deg F. Dispose of after lunch service. Hold all potentially hazardous foods at 41 deg F or below4. Sandwich wraps at 55 deg F. Hold at 41 deg F or below. Dispose of any out of temperature after lunch service. 5. Sushi at 52 deg F. Hold at 41 deg F or below. Note: moved to grab & go cooler at time of inspection.NOTE: Facility does not have adequate refrigeration for all the food to hold at safe temperatures. Facility needs to add adequate refrigeration for foods where needed or change menu
Location: Buffet
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Cutting board at sandwich area soiled. Please clean.
Location: Cook line
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Cove molding missing by mop sink. Please provide.
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Cove molding loose below 2 bay prep sink. Please secure to the wall.
Location: 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: Clean air vents where soiled in kitchen.
Location: Kitchen
- 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: Facility does not have adequate refrigeration for all the food to hold at safe temperatures. Facility needs to add adequate refrigeration for foods where needed or change menu.Note: working on budget and ordering of new equipment for temperature control of foods. Using smaller portions & ice around foods until new equipment provided.Note: four new cooler units ordered for kitchen.
Location: Kitchen
- 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: Nesting pans in 2 door cooler in kitchen. Please provide firm lids between food items.
Location: Kitchen
Equipment: Reach in cooler (2 door)
|
06/12/2013 | 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: 1. Pizza flat breads at 60 deg F. keep at 41 deg F or below before cooking.2. Consumer salad bar holding cheese and ham at 48-49 deg F. Hold at 41 deg F or below. Dispose of after lunch.3. Luncheon meats, chicken and tuna salad etc at 46-52 deg F. Dispose of after lunch service. Hold all potentially hazardous foods at 41 deg F or below4. Sandwich wraps at 55 deg F. Hold at 41 deg F or below. Dispose of any out of temperature after lunch service. 5. Sushi at 52 deg F. Hold at 41 deg F or below. Note: moved to grab & go cooler at time of inspection.NOTE: Facility does not have adequate refrigeration for all the food to hold at safe temperatures. Facility needs to add adequate refrigeration for foods where needed or change menu
Location: Kitchen
- 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. Pizza flat breads at 60 deg F. keep at 41 deg F or below before cooking.2. Consumer salad bar holding cheese and ham at 48-49 deg F. Hold at 41 deg F or below. Dispose of after lunch.3. Luncheon meats, chicken and tuna salad etc at 46-52 deg F. Dispose of after lunch service. Hold all potentially hazardous foods at 41 deg F or below4. Sandwich wraps at 55 deg F. Hold at 41 deg F or below. Dispose of any out of temperature after lunch service. 5. Sushi at 52 deg F. Hold at 41 deg F or below. Note: moved to grab & go cooler at time of inspection.NOTE: Facility does not have adequate refrigeration for all the food to hold at safe temperatures. Facility needs to add adequate refrigeration for foods where needed or change menu
Location: Buffet
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Cutting board at sandwich area soiled. Please clean.
Location: Cook line
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Cove molding missing by mop sink. Please provide.
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Cove molding loose below 2 bay prep sink. Please secure to the wall.
Location: 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: Clean air vents where soiled in kitchen.
Location: Kitchen
- 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: Facility does not have adequate refrigeration for all the food to hold at safe temperatures. Facility needs to add adequate refrigeration for foods where needed or change menu.Note: working on budget and ordering of new equipment for temperature control of foods. Using smaller portions & ice around foods until new equipment provided.Note: four new cooler units ordered for kitchen.
Location: Kitchen
- 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: Nesting pans in 2 door cooler in kitchen. Please provide firm lids between food items.
Location: Kitchen
Equipment: Reach in cooler (2 door)
|
04/25/2013 | 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: 1. Pizza flat breads at 60 deg F. keep at 41 deg F or below before cooking.2. Consumer salad bar holding cheese and ham at 48-49 deg F. Hold at 41 deg F or below. Dispose of after lunch.3. Luncheon meats, chicken and tuna salad etc at 46-52 deg F. Dispose of after lunch service. Hold all potentially hazardous foods at 41 deg F or below4. Sandwich wraps at 55 deg F. Hold at 41 deg F or below. Dispose of any out of temperature after lunch service. 5. Sushi at 52 deg F. Hold at 41 deg F or below. Note: moved to grab & go cooler at time of inspection.NOTE: Facility does not have adequate refrigeration for all the food to hold at safe temperatures. Facility needs to add adequate refrigeration for foods where needed or change menu
Location: Kitchen
- 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. Pizza flat breads at 60 deg F. keep at 41 deg F or below before cooking.2. Consumer salad bar holding cheese and ham at 48-49 deg F. Hold at 41 deg F or below. Dispose of after lunch.3. Luncheon meats, chicken and tuna salad etc at 46-52 deg F. Dispose of after lunch service. Hold all potentially hazardous foods at 41 deg F or below4. Sandwich wraps at 55 deg F. Hold at 41 deg F or below. Dispose of any out of temperature after lunch service. 5. Sushi at 52 deg F. Hold at 41 deg F or below. Note: moved to grab & go cooler at time of inspection.NOTE: Facility does not have adequate refrigeration for all the food to hold at safe temperatures. Facility needs to add adequate refrigeration for foods where needed or change menu
Location: Buffet
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Cutting board at sandwich area soiled. Please clean.
Location: Cook line
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Cove molding missing by mop sink. Please provide.
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Cove molding loose below 2 bay prep sink. Please secure to the wall.
Location: 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: Clean air vents where soiled in kitchen.
Location: Kitchen
- 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: Facility does not have adequate refrigeration for all the food to hold at safe temperatures. Facility needs to add adequate refrigeration for foods where needed or change menu.Note: working on budget and ordering of new equipment for temperature control of foods. Using smaller portions & ice around foods until new equipment provided.
Location: Kitchen
- 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: Nesting pans in 2 door cooler in kitchen. Please provide firm lids between food items.
Location: Kitchen
Equipment: Reach in cooler (2 door)
|
02/28/2013 | 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: 1. Pizza flat breads at 60 deg F. keep at 41 deg F or below before cooking.2. Consumer salad bar holding cheese and ham at 48-49 deg F. Hold at 41 deg F or below. Dispose of after lunch.3. Luncheon meats, chicken and tuna salad etc at 46-52 deg F. Dispose of after lunch service. Hold all potentially hazardous foods at 41 deg F or below4. Sandwich wraps at 55 deg F. Hold at 41 deg F or below. Dispose of any out of temperature after lunch service. 5. Sushi at 52 deg F. Hold at 41 deg F or below. Note: moved to grab & go cooler at time of inspection.NOTE: Facility does not have adequate refrigeration for all the food to hold at safe temperatures. Facility needs to add adequate refrigeration for foods where needed or change menu
Location: Kitchen
- 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. Pizza flat breads at 60 deg F. keep at 41 deg F or below before cooking.2. Consumer salad bar holding cheese and ham at 48-49 deg F. Hold at 41 deg F or below. Dispose of after lunch.3. Luncheon meats, chicken and tuna salad etc at 46-52 deg F. Dispose of after lunch service. Hold all potentially hazardous foods at 41 deg F or below4. Sandwich wraps at 55 deg F. Hold at 41 deg F or below. Dispose of any out of temperature after lunch service. 5. Sushi at 52 deg F. Hold at 41 deg F or below. Note: moved to grab & go cooler at time of inspection.NOTE: Facility does not have adequate refrigeration for all the food to hold at safe temperatures. Facility needs to add adequate refrigeration for foods where needed or change menu
Location: Buffet
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Cutting board at sandwich area soiled. Please clean.
Location: Cook line
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Cove molding missing by mop sink. Please provide.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Cove molding loose below 2 bay prep sink. Please secure to the wall.
Location: 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: Clean air vents where soiled in kitchen.
Location: Kitchen
- 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: Facility does not have adequate refrigeration for all the food to hold at safe temperatures. Facility needs to add adequate refrigeration for foods where needed or change menu
Location: Kitchen
- 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: Nesting pans in 2 door cooler in kitchen. Please provide firm lids between food items.
Location: Kitchen
Equipment: Reach in cooler (2 door)
|
02/21/2013 | 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: Gazpacho discarded
Location: Dining room
Equipment: Make table cooler
|
08/03/2012 | 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: Gazpacho discarded
Location: Dining room
Equipment: Make table cooler
|
07/31/2012 | Routine |
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: HEAVY ICE BUILD-UP AT ICE CREAM FREEZER; CLEAN AND DEFROST AND REPAIR AS NEEDED. ENSURE THAT FREEZER TEMPERATURE IS MAINTAINED AT 0 F OR BELOW.ICE CREAM WAS REMOVED OUT FREEZER AND PLACE AT KITCHEN WALK-IN-FREEZER.
Location: Dining room
Equipment: Ice cream freezer
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN UTENSIL STORAGE DRAWERS.
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: IN PROGRESS: PEPSI SERVICE PROVIDER WAS CONTACTED BY MANAGEMENT AT THE TIME OF INSPECTION. NEW ICE DISPENSER PART HAS BEEN ORDERED AND SHOULD ARRIVE AT ESTABLISHMENT WITHIN 7 DAYS.IMPROVE INTERIOR AND EXTERIOR SURFACE CLEANING AND SANITIZING OF DINING ROOM LOCATION SODA MACHINE AND ATTACHED ICE DISPENSER (SLIME/YEAST BUILD-UP).
Location: Dining room
Equipment: Soda machine
- 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: IN PROGRESS: PEPSI SERVICE PROVIDER WAS CONTACTED BY MANAGEMENT AT THE TIME OF INSPECTION. NEW ICE DISPENSER PART HAS BEEN ORDERED AND SHOULD ARRIVE AT ESTABLISHMENT WITHIN 7 DAYS.IMPROVE INTERIOR AND EXTERIOR SURFACE CLEANING AND SANITIZING OF DINING ROOM LOCATION SODA MACHINE AND ATTACHED ICE DISPENSER (SLIME/YEAST BUILD-UP).
Location: Dining room
Equipment: Ice bin
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: IN PROGRESS: NEW TRASH CANS HAVE BEEN ORDERED.
Location: Kitchen
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: IN PROGRESS: WORK ORDERHOT WATER AT KITCHEN HANDSINK IS TOO HOT (CURRENTLY AT 138 F); ADJUST OR REPAIR TO ENSURE THAT HOT WATER AT HANDSINK IS MAINTAINED AT 100 F - 120 F.
Location: Kitchen
Equipment: Hand sink
|
01/05/2012 | Routine |
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