- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom of one door reach in freezer soiled on cooks line. Clean and sanitize. 2. All pull out cooler drawers soiled on cooks line area below cooking equipmnet. Clean and sanitize. 3. Reach in cooler below salad prep on wait staff line soiled, standing water inside of unit, door seal soiled. Clean unit inside including door seal. Remove standing water and repair unit if necessary.
Location: Cook line
Equipment: reach in freezer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom of one door reach in freezer soiled on cooks line. Clean and sanitize. 2. All pull out cooler drawers soiled on cooks line area below cooking equipmnet. Clean and sanitize. 3. Reach in cooler below salad prep on wait staff line soiled, standing water inside of unit, door seal soiled. Clean unit inside including door seal. Remove standing water and repair unit if necessary.
Location: Wait staff area
Equipment: Reach in cooler
- 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. Ladder blocking access to hand sink on cooks line. Do not place any items in front of hand sink blocking access. NOTE > CORRECTED AT TIME OF INSPECTION.
Location: Cook line
Equipment: Hand sink
- 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: 1. White cutting board sitting on floor on cooks line. Remove, Do not store / place cutitng boards on floor. Clean and sanitize and store in approved manner.
Location: Cook line
- 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: 1. Wall space soiled by end hand sink and trash can on cooks line area. Clean all soiled wall space. 2. Wall space soiled by fan on top of cooking oven on cooks line. Clean all soiled wall space.
Location: Cook line
- 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: 1. Wall space soiled by end hand sink and trash can on cooks line area. Clean all soiled wall space. 2. Wall space soiled by fan on top of cooking oven on cooks line. Clean all soiled wall space.
Location: Cook line
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. Thermometer misisng inside of reach in cooler in wait staff area. Provide.
Location: Wait staff area
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Pull out cooler drawer repaired using plastic wrap. Remove plastic and repair using approved materials that are smooth and easily cleanable. 2. Space in exhaust hood filters above cooking equipment. Repair so that there are not gaps / spaces between filters. 3. Ligtht not working on cooks line. Repair. 4. End cold top unit not workkng, water pooling in bottom of unit, Repair unit to a sound working condition or replace unit in necessary. NOTE > UNIT BEING WORKED ON AT TIME OF INSPECTION. 5. Dipper well for ice cream not working on wait staff line. Repair to a sound working condtion. 6. Ice bin drain leaking on wait staff line. Repair to a sound conditon.
Location: Cook line
Equipment: Cooler drawers
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Pull out cooler drawer repaired using plastic wrap. Remove plastic and repair using approved materials that are smooth and easily cleanable. 2. Space in exhaust hood filters above cooking equipment. Repair so that there are not gaps / spaces between filters. 3. Ligtht not working on cooks line. Repair. 4. End cold top unit not workkng, water pooling in bottom of unit, Repair unit to a sound working condition or replace unit in necessary. NOTE > UNIT BEING WORKED ON AT TIME OF INSPECTION. 5. Dipper well for ice cream not working on wait staff line. Repair to a sound working condtion. 6. Ice bin drain leaking on wait staff line. Repair to a sound conditon.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Pull out cooler drawer repaired using plastic wrap. Remove plastic and repair using approved materials that are smooth and easily cleanable. 2. Space in exhaust hood filters above cooking equipment. Repair so that there are not gaps / spaces between filters. 3. Ligtht not working on cooks line. Repair. 4. End cold top unit not workkng, water pooling in bottom of unit, Repair unit to a sound working condition or replace unit in necessary. NOTE > UNIT BEING WORKED ON AT TIME OF INSPECTION. 5. Dipper well for ice cream not working on wait staff line. Repair to a sound working condtion. 6. Ice bin drain leaking on wait staff line. Repair to a sound conditon.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Pull out cooler drawer repaired using plastic wrap. Remove plastic and repair using approved materials that are smooth and easily cleanable. 2. Space in exhaust hood filters above cooking equipment. Repair so that there are not gaps / spaces between filters. 3. Ligtht not working on cooks line. Repair. 4. End cold top unit not workkng, water pooling in bottom of unit, Repair unit to a sound working condition or replace unit in necessary. NOTE > UNIT BEING WORKED ON AT TIME OF INSPECTION. 5. Dipper well for ice cream not working on wait staff line. Repair to a sound working condtion. 6. Ice bin drain leaking on wait staff line. Repair to a sound conditon.
Location: Cook line
Equipment: Cold top
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Pull out cooler drawer repaired using plastic wrap. Remove plastic and repair using approved materials that are smooth and easily cleanable. 2. Space in exhaust hood filters above cooking equipment. Repair so that there are not gaps / spaces between filters. 3. Ligtht not working on cooks line. Repair. 4. End cold top unit not workkng, water pooling in bottom of unit, Repair unit to a sound working condition or replace unit in necessary. NOTE > UNIT BEING WORKED ON AT TIME OF INSPECTION. 5. Dipper well for ice cream not working on wait staff line. Repair to a sound working condtion. 6. Ice bin drain leaking on wait staff line. Repair to a sound conditon.
Location: Wait staff area
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Pull out cooler drawer repaired using plastic wrap. Remove plastic and repair using approved materials that are smooth and easily cleanable. 2. Space in exhaust hood filters above cooking equipment. Repair so that there are not gaps / spaces between filters. 3. Ligtht not working on cooks line. Repair. 4. End cold top unit not workkng, water pooling in bottom of unit, Repair unit to a sound working condition or replace unit in necessary. NOTE > UNIT BEING WORKED ON AT TIME OF INSPECTION. 5. Dipper well for ice cream not working on wait staff line. Repair to a sound working condtion. 6. Ice bin drain leaking on wait staff line. Repair to a sound conditon.
Location: Wait staff area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Fan and fan guard soiled on top of oven on cooks line. Clean. 2. Cabinet space below two bay sink soiled. Clean. 3. Top of diah machine soiled. Clean.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Fan and fan guard soiled on top of oven on cooks line. Clean. 2. Cabinet space below two bay sink soiled. Clean. 3. Top of diah machine soiled. Clean.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Fan and fan guard soiled on top of oven on cooks line. Clean. 2. Cabinet space below two bay sink soiled. Clean. 3. Top of diah machine soiled. Clean.
Location: Dish machine area
Equipment: Dishmachine
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Small 4 burner gas stove top next to reach in freezer on cooks line soiled. Clean.
Location: Cook line
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink in wait staff area. Provide soap at all times.
Location: Wait staff area
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Toilet in womens employee restroom not flushing. Repair toilet to a sound working conditon. 2. Cold water not working at hand sink on cooks line. Repair to a sound working condition. 3. Drain line leaking below three bay sink. Repair.
Location: Emp restroom
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Toilet in womens employee restroom not flushing. Repair toilet to a sound working conditon. 2. Cold water not working at hand sink on cooks line. Repair to a sound working condition. 3. Drain line leaking below three bay sink. Repair.
Location: Cook line
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Toilet in womens employee restroom not flushing. Repair toilet to a sound working conditon. 2. Cold water not working at hand sink on cooks line. Repair to a sound working condition. 3. Drain line leaking below three bay sink. Repair.
Location: Dish machine area
Equipment: 3-bay
|
10/23/2014 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom of one door reach in freezer soiled on cooks line. Clean and sanitize. 2. All pull out cooler drawers soiled on cooks line area below cooking equipmnet. Clean and sanitize. 3. Reach in cooler below salad prep on wait staff line soiled, standing water inside of unit, door seal soiled. Clean unit inside including door seal. Remove standing water and repair unit if necessary.
Location: Cook line
Equipment: reach in freezer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom of one door reach in freezer soiled on cooks line. Clean and sanitize. 2. All pull out cooler drawers soiled on cooks line area below cooking equipmnet. Clean and sanitize. 3. Reach in cooler below salad prep on wait staff line soiled, standing water inside of unit, door seal soiled. Clean unit inside including door seal. Remove standing water and repair unit if necessary.
Location: Wait staff area
Equipment: Reach in cooler
- Hand sink location blocked (corrected on site)
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. Ladder blocking access to hand sink on cooks line. Do not place any items in front of hand sink blocking access. NOTE > CORRECTED AT TIME OF INSPECTION.
Location: Cook line
Equipment: Hand sink
- Improper storage of clean equipment (corrected on site)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. White cutting board sitting on floor on cooks line. Remove, Do not store / place cutitng boards on floor. Clean and sanitize and store in approved manner.
Location: Cook line
- 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: 1. Wall space soiled by end hand sink and trash can on cooks line area. Clean all soiled wall space. 2. Wall space soiled by fan on top of cooking oven on cooks line. Clean all soiled wall space.
Location: Cook line
- 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: 1. Wall space soiled by end hand sink and trash can on cooks line area. Clean all soiled wall space. 2. Wall space soiled by fan on top of cooking oven on cooks line. Clean all soiled wall space.
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: 1. Thermometer misisng inside of reach in cooler in wait staff area. Provide.
Location: Wait staff area
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Pull out cooler drawer repaired using plastic wrap. Remove plastic and repair using approved materials that are smooth and easily cleanable. 2. Space in exhaust hood filters above cooking equipment. Repair so that there are not gaps / spaces between filters. 3. Ligtht not working on cooks line. Repair. 4. End cold top unit not workkng, water pooling in bottom of unit, Repair unit to a sound working condition or replace unit in necessary. 5. Dipper well for ice cream not working on wait staff line. Repair to a sound working condtion. 6. Ice bin drain leaking on wait staff line. Repair to a sound conditon.
Location: Cook line
Equipment: Cooler drawers
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Pull out cooler drawer repaired using plastic wrap. Remove plastic and repair using approved materials that are smooth and easily cleanable. 2. Space in exhaust hood filters above cooking equipment. Repair so that there are not gaps / spaces between filters. 3. Ligtht not working on cooks line. Repair. 4. End cold top unit not workkng, water pooling in bottom of unit, Repair unit to a sound working condition or replace unit in necessary. 5. Dipper well for ice cream not working on wait staff line. Repair to a sound working condtion. 6. Ice bin drain leaking on wait staff line. Repair to a sound conditon.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Pull out cooler drawer repaired using plastic wrap. Remove plastic and repair using approved materials that are smooth and easily cleanable. 2. Space in exhaust hood filters above cooking equipment. Repair so that there are not gaps / spaces between filters. 3. Ligtht not working on cooks line. Repair. 4. End cold top unit not workkng, water pooling in bottom of unit, Repair unit to a sound working condition or replace unit in necessary. 5. Dipper well for ice cream not working on wait staff line. Repair to a sound working condtion. 6. Ice bin drain leaking on wait staff line. Repair to a sound conditon.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Pull out cooler drawer repaired using plastic wrap. Remove plastic and repair using approved materials that are smooth and easily cleanable. 2. Space in exhaust hood filters above cooking equipment. Repair so that there are not gaps / spaces between filters. 3. Ligtht not working on cooks line. Repair. 4. End cold top unit not workkng, water pooling in bottom of unit, Repair unit to a sound working condition or replace unit in necessary. 5. Dipper well for ice cream not working on wait staff line. Repair to a sound working condtion. 6. Ice bin drain leaking on wait staff line. Repair to a sound conditon.
Location: Cook line
Equipment: Cold top
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Pull out cooler drawer repaired using plastic wrap. Remove plastic and repair using approved materials that are smooth and easily cleanable. 2. Space in exhaust hood filters above cooking equipment. Repair so that there are not gaps / spaces between filters. 3. Ligtht not working on cooks line. Repair. 4. End cold top unit not workkng, water pooling in bottom of unit, Repair unit to a sound working condition or replace unit in necessary. 5. Dipper well for ice cream not working on wait staff line. Repair to a sound working condtion. 6. Ice bin drain leaking on wait staff line. Repair to a sound conditon.
Location: Wait staff area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Pull out cooler drawer repaired using plastic wrap. Remove plastic and repair using approved materials that are smooth and easily cleanable. 2. Space in exhaust hood filters above cooking equipment. Repair so that there are not gaps / spaces between filters. 3. Ligtht not working on cooks line. Repair. 4. End cold top unit not workkng, water pooling in bottom of unit, Repair unit to a sound working condition or replace unit in necessary. 5. Dipper well for ice cream not working on wait staff line. Repair to a sound working condtion. 6. Ice bin drain leaking on wait staff line. Repair to a sound conditon.
Location: Wait staff area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Fan and fan guard soiled on top of oven on cooks line. Clean. 2. Cabinet space below two bay sink soiled. Clean. 3. Top of diah machine soiled. Clean.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Fan and fan guard soiled on top of oven on cooks line. Clean. 2. Cabinet space below two bay sink soiled. Clean. 3. Top of diah machine soiled. Clean.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Fan and fan guard soiled on top of oven on cooks line. Clean. 2. Cabinet space below two bay sink soiled. Clean. 3. Top of diah machine soiled. Clean.
Location: Dish machine area
Equipment: Dishmachine
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Small 4 burner gas stove top next to reach in freezer on cooks line soiled. Clean.
Location: Cook line
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink in wait staff area. Provide soap at all times.
Location: Wait staff area
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: 1. Toilet in womens employee restroom not flushing. Repair toilet to a sound working conditon. 2. Cold water not working at hand sink on cooks line. Repair to a sound working condition. 3. Drain line leaking below three bay sink. Repair.
Location: Emp restroom
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Toilet in womens employee restroom not flushing. Repair toilet to a sound working conditon. 2. Cold water not working at hand sink on cooks line. Repair to a sound working condition. 3. Drain line leaking below three bay sink. Repair.
Location: Cook line
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: 1. Toilet in womens employee restroom not flushing. Repair toilet to a sound working conditon. 2. Cold water not working at hand sink on cooks line. Repair to a sound working condition. 3. Drain line leaking below three bay sink. Repair.
Location: Dish machine area
Equipment: 3-bay
|
10/16/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Potentially hazardous food items held at 51 deg. F. on cold top / reach in cooler. Food items in cooler drawers of unit held at 47 deg. F. Repair unit to a sound working condition so as to hold all cold food items at 41 deg. F or below. 2. Cooler drawers below cooks line grill holding potentially hazardous food items between 69 and 70 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below. NOTE > FOLLOWING ITEMS WERE DISCARDED AT TIME OF INSPECTION a. 2 and 1/2 bags of sliced ham b. Small amount of american cheesed slices. c. 2 packs of turkey bacon. d. Chicken patties > 81 e. fajita blend > 1 1/2 pan f. crumbled sausage > 1 pan g. Prime rib > 1/2 pan. h. Chorizo > 1/2 pan. i. Pot roast > 2 portions. j. Hearty sausage > 1 bag. 3. Baged cheese on top of cold top unit on wait staff line held at 56 deg. F. Repair unit to a sound working condition so as to hold at 41 deg. F or below.
Location: Cook line
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Potentially hazardous food items held at 51 deg. F. on cold top / reach in cooler. Food items in cooler drawers of unit held at 47 deg. F. Repair unit to a sound working condition so as to hold all cold food items at 41 deg. F or below. 2. Cooler drawers below cooks line grill holding potentially hazardous food items between 69 and 70 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below. NOTE > FOLLOWING ITEMS WERE DISCARDED AT TIME OF INSPECTION a. 2 and 1/2 bags of sliced ham b. Small amount of american cheesed slices. c. 2 packs of turkey bacon. d. Chicken patties > 81 e. fajita blend > 1 1/2 pan f. crumbled sausage > 1 pan g. Prime rib > 1/2 pan. h. Chorizo > 1/2 pan. i. Pot roast > 2 portions. j. Hearty sausage > 1 bag. 3. Baged cheese on top of cold top unit on wait staff line held at 56 deg. F. Repair unit to a sound working condition so as to hold at 41 deg. F or below.
Location: Cook line
Equipment: Cooler drawers
- 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. Potentially hazardous food items held at 51 deg. F. on cold top / reach in cooler. Food items in cooler drawers of unit held at 47 deg. F. Repair unit to a sound working condition so as to hold all cold food items at 41 deg. F or below. 2. Cooler drawers below cooks line grill holding potentially hazardous food items between 69 and 70 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below. NOTE > FOLLOWING ITEMS WERE DISCARDED AT TIME OF INSPECTION a. 2 and 1/2 bags of sliced ham b. Small amount of american cheesed slices. c. 2 packs of turkey bacon. d. Chicken patties > 81 e. fajita blend > 1 1/2 pan f. crumbled sausage > 1 pan g. Prime rib > 1/2 pan. h. Chorizo > 1/2 pan. i. Pot roast > 2 portions. j. Hearty sausage > 1 bag. 3. Baged cheese on top of cold top unit on wait staff line held at 56 deg. F. Repair unit to a sound working condition so as to hold at 41 deg. F or below.
Location: Wait staff area
Equipment: Cold top
- 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. Food handler cracking raw whole eggs then handling ready to eat food items. You must remove gloves after handling raw meats, eggs. etc. and wash hands at hand sink with soap and water before putitng on new gloves to handle any ready to eat food items.
Location: Cook line
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Standing water in bottom section of combination cold top / reach in cooler on end of cooks line by waffle irons. Remove water , clean and sanitize and repair unit if needed. 2. Standing water in bottom of section of combination cold top / reach in cooler on cooks line by start of cooks line. Remove water , clean and sanitize and repair unit if needed. 3. Standing water inside of reach in cooler by ice cream freezer on wait staff line. Remove water, clean and sanitize and repair unit if needed.
Location: Cook line
Equipment: Cold top
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Standing water in bottom section of combination cold top / reach in cooler on end of cooks line by waffle irons. Remove water , clean and sanitize and repair unit if needed. 2. Standing water in bottom of section of combination cold top / reach in cooler on cooks line by start of cooks line. Remove water , clean and sanitize and repair unit if needed. 3. Standing water inside of reach in cooler by ice cream freezer on wait staff line. Remove water, clean and sanitize and repair unit if needed.
Location: Cook line
Equipment: Cold top
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Standing water in bottom section of combination cold top / reach in cooler on end of cooks line by waffle irons. Remove water , clean and sanitize and repair unit if needed. 2. Standing water in bottom of section of combination cold top / reach in cooler on cooks line by start of cooks line. Remove water , clean and sanitize and repair unit if needed. 3. Standing water inside of reach in cooler by ice cream freezer on wait staff line. Remove water, clean and sanitize and repair unit if needed.
Location: Wait staff area
Equipment: Reach in cooler
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: 1. Food handler washed hands at hand sink on cooks line without hand soap. Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Location: Cook line
- 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: 1. White cutting board stored on floor by hand sink on cooks line. Remove. Clean and sanitize and store in approved manner.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice built up on cooling unit inside of walk in cooler. Repair unit and remove ice.
Location: Walk-in cooler
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Four burner gas top unit soiled on cooks line. Clean.
Location: Cook line
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink on cooks line. Provide hand soap at all times.
Location: Cook line
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Drain at hand sink is running slow on cooks line. Repair drain to a sound working condition.
Location: Cook line
Equipment: Hand sink
|
04/11/2014 | 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. Potentially hazardous food items held at 51 deg. F. on cold top / reach in cooler. Food items in cooler drawers of unit held at 47 deg. F. Repair unit to a sound working condition so as to hold all cold food items at 41 deg. F or below. 2. Cooler drawers below cooks line grill holding potentially hazardous food items between 69 and 70 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below. NOTE > FOLLOWING ITEMS WERE DISCARDED AT TIME OF INSPECTION a. 2 and 1/2 bags of sliced ham b. Small amount of american cheesed slices. c. 2 packs of turkey bacon. d. Chicken patties > 81 e. fajita blend > 1 1/2 pan f. crumbled sausage > 1 pan g. Prime rib > 1/2 pan. h. Chorizo > 1/2 pan. i. Pot roast > 2 portions. j. Hearty sausage > 1 bag. 3. Baged cheese on top of cold top unit on wait staff line held at 56 deg. F. Repair unit to a sound working condition so as to hold at 41 deg. F or below.
Location: Cook line
Equipment: Cold top
- 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. Potentially hazardous food items held at 51 deg. F. on cold top / reach in cooler. Food items in cooler drawers of unit held at 47 deg. F. Repair unit to a sound working condition so as to hold all cold food items at 41 deg. F or below. 2. Cooler drawers below cooks line grill holding potentially hazardous food items between 69 and 70 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below. NOTE > FOLLOWING ITEMS WERE DISCARDED AT TIME OF INSPECTION a. 2 and 1/2 bags of sliced ham b. Small amount of american cheesed slices. c. 2 packs of turkey bacon. d. Chicken patties > 81 e. fajita blend > 1 1/2 pan f. crumbled sausage > 1 pan g. Prime rib > 1/2 pan. h. Chorizo > 1/2 pan. i. Pot roast > 2 portions. j. Hearty sausage > 1 bag. 3. Baged cheese on top of cold top unit on wait staff line held at 56 deg. F. Repair unit to a sound working condition so as to hold at 41 deg. F or below.
Location: Cook line
Equipment: Cooler drawers
- 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. Potentially hazardous food items held at 51 deg. F. on cold top / reach in cooler. Food items in cooler drawers of unit held at 47 deg. F. Repair unit to a sound working condition so as to hold all cold food items at 41 deg. F or below. 2. Cooler drawers below cooks line grill holding potentially hazardous food items between 69 and 70 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below. NOTE > FOLLOWING ITEMS WERE DISCARDED AT TIME OF INSPECTION a. 2 and 1/2 bags of sliced ham b. Small amount of american cheesed slices. c. 2 packs of turkey bacon. d. Chicken patties > 81 e. fajita blend > 1 1/2 pan f. crumbled sausage > 1 pan g. Prime rib > 1/2 pan. h. Chorizo > 1/2 pan. i. Pot roast > 2 portions. j. Hearty sausage > 1 bag. 3. Baged cheese on top of cold top unit on wait staff line held at 56 deg. F. Repair unit to a sound working condition so as to hold at 41 deg. F or below.
Location: Wait staff area
Equipment: Cold top
- 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. Food handler cracking raw whole eggs then handling ready to eat food items. You must remove gloves after handling raw meats, eggs. etc. and wash hands at hand sink with soap and water before putitng on new gloves to handle any ready to eat food items.
Location: Cook line
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Standing water in bottom section of combination cold top / reach in cooler on end of cooks line by waffle irons. Remove water , clean and sanitize and repair unit if needed. 2. Standing water in bottom of section of combination cold top / reach in cooler on cooks line by start of cooks line. Remove water , clean and sanitize and repair unit if needed. 3. Standing water inside of reach in cooler by ice cream freezer on wait staff line. Remove water, clean and sanitize and repair unit if needed.
Location: Cook line
Equipment: Cold top
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Standing water in bottom section of combination cold top / reach in cooler on end of cooks line by waffle irons. Remove water , clean and sanitize and repair unit if needed. 2. Standing water in bottom of section of combination cold top / reach in cooler on cooks line by start of cooks line. Remove water , clean and sanitize and repair unit if needed. 3. Standing water inside of reach in cooler by ice cream freezer on wait staff line. Remove water, clean and sanitize and repair unit if needed.
Location: Cook line
Equipment: Cold top
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Standing water in bottom section of combination cold top / reach in cooler on end of cooks line by waffle irons. Remove water , clean and sanitize and repair unit if needed. 2. Standing water in bottom of section of combination cold top / reach in cooler on cooks line by start of cooks line. Remove water , clean and sanitize and repair unit if needed. 3. Standing water inside of reach in cooler by ice cream freezer on wait staff line. Remove water, clean and sanitize and repair unit if needed.
Location: Wait staff area
Equipment: Reach in cooler
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: 1. Food handler washed hands at hand sink on cooks line without hand soap. Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
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: 1. White cutting board stored on floor by hand sink on cooks line. Remove. Clean and sanitize and store in approved manner.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice built up on cooling unit inside of walk in cooler. Repair unit and remove ice.
Location: Walk-in cooler
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Four burner gas top unit soiled on cooks line. Clean.
Location: Cook line
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink on cooks line. Provide hand soap at all times.
Location: Cook line
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: 1. Drain at hand sink is running slow on cooks line. Repair drain to a sound working condition.
Location: Cook line
Equipment: Hand sink
|
04/04/2014 | Routine |
| No violation noted during this evaluation. | 10/23/2013 | 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. Pull out cooler drawers on cooks line below waffle iron holding potentially hazardous foods at 47 deg. F. Repair unit to a sound working condtion so as to hold all cold foods at 41 deg. F. or below.
Location: Cook line
Equipment: Cooler drawers
- 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. Food handlers not washing hands. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Pizza cutter hanging on magnetic knife holder on cooks line soiled. Clean and sanitize. 2. Ice cream freezer on wait staff area soiled. Clean.
Location: Cook line
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Pizza cutter hanging on magnetic knife holder on cooks line soiled. Clean and sanitize. 2. Ice cream freezer on wait staff area soiled. Clean.
Location: Wait staff area
Equipment: Ice cream freezer
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: 1. Food handler on cooks line cleaned knife with inplace sanitizer towel without washing knife. When cleaning knives / utensils you must 1. WASH ---------- 2 RINSE ---------- 3 SANITIZE--------- AIR DRY. Do not use inplace sanitzer to clean untensils. When cleaning work tops / equipment that can not be moved to be cleaned and sanitized you must wash surface first, rinse surface second then sanitize and allow to air dry.
Location: Cook line
- Glove use (Non-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: 1. Food handler on cooks line put on gloves to handle ready to eat food items without washing hands first at hand sink with soap and water. You must wash hands first at approved hand sink before putting on gloves to handle food items.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water leaking into pan inside of walk in freezer. Repair unit to a sound working condition. 2. Walk in freezer door not closing. Repair or replace door. 3. Walk in cooler door not closing. Repair or replace door.
Location: Walk-in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water leaking into pan inside of walk in freezer. Repair unit to a sound working condition. 2. Walk in freezer door not closing. Repair or replace door. 3. Walk in cooler door not closing. Repair or replace door.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom section of coldtop on cooks line not being used has large amouunt of water in bottom of unit. Remove and clean unit.
Location: Cook line
Equipment: Reach in cooler
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Waffle iron soiled. Clean.
Location: Cook line
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Drain slow at hand sink on cooks line. Repair. 2. Hot water faucet not turning off at two bay sink. Repair.
Location: Cook line
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Drain slow at hand sink on cooks line. Repair. 2. Hot water faucet not turning off at two bay sink. Repair.
Location: Cook line
Equipment: 2-bay
|
06/18/2013 | 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. Pull out cooler drawers on cooks line below waffle iron holding potentially hazardous foods at 47 deg. F. Repair unit to a sound working condtion so as to hold all cold foods at 41 deg. F. or below.
Location: Cook line
Equipment: Cooler drawers
- 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. Food handlers not washing hands. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Pizza cutter hanging on magnetic knife holder on cooks line soiled. Clean and sanitize. 2. Ice cream freezer on wait staff area soiled. Clean.
Location: Cook line
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Pizza cutter hanging on magnetic knife holder on cooks line soiled. Clean and sanitize. 2. Ice cream freezer on wait staff area soiled. Clean.
Location: Wait staff area
Equipment: Ice cream freezer
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: 1. Food handler on cooks line cleaned knife with inplace sanitizer towel without washing knife. When cleaning knives / utensils you must 1. WASH ---------- 2 RINSE ---------- 3 SANITIZE--------- AIR DRY. Do not use inplace sanitzer to clean untensils. When cleaning work tops / equipment that can not be moved to be cleaned and sanitized you must wash surface first, rinse surface second then sanitize and allow to air dry.
Location: Cook line
- Glove use (Non-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: 1. Food handler on cooks line put on gloves to handle ready to eat food items without washing hands first at hand sink with soap and water. You must wash hands first at approved hand sink before putting on gloves to handle food items.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water leaking into pan inside of walk in freezer. Repair unit to a sound working condition. 2. Walk in freezer door not closing. Repair or replace door. 3. Walk in cooler door not closing. Repair or replace door.
Location: Walk-in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water leaking into pan inside of walk in freezer. Repair unit to a sound working condition. 2. Walk in freezer door not closing. Repair or replace door. 3. Walk in cooler door not closing. Repair or replace door.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom section of coldtop on cooks line not being used has large amouunt of water in bottom of unit. Remove and clean unit.
Location: Cook line
Equipment: Reach in cooler
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Waffle iron soiled. Clean.
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: 1. Drain slow at hand sink on cooks line. Repair. 2. Hot water faucet not turning off at two bay sink. Repair.
Location: Cook line
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: 1. Drain slow at hand sink on cooks line. Repair. 2. Hot water faucet not turning off at two bay sink. Repair.
Location: Cook line
Equipment: 2-bay
|
06/14/2013 | 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. Pull out cooler drawers on cooks line below waffle iron holding potentially hazardous foods at 47 deg. F. Repair unit to a sound working condtion so as to hold all cold foods at 41 deg. F. or below.
Location: Cook line
Equipment: Cooler drawers
- 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. Food handlers not washing hands. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Pizza cutter hanging on magnetic knife holder on cooks line soiled. Clean and sanitize. 2. Ice cream freezer on wait staff area soiled. Clean.
Location: Cook line
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Pizza cutter hanging on magnetic knife holder on cooks line soiled. Clean and sanitize. 2. Ice cream freezer on wait staff area soiled. Clean.
Location: Wait staff area
Equipment: Ice cream freezer
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: 1. Food handler on cooks line cleaned knife with inplace sanitizer towel without washing knife. When cleaning knives / utensils you must 1. WASH ---------- 2 RINSE ---------- 3 SANITIZE--------- AIR DRY. Do not use inplace sanitzer to clean untensils. When cleaning work tops / equipment that can not be moved to be cleaned and sanitized you must wash surface first, rinse surface second then sanitize and allow to air dry.
Location: Cook line
- Glove use (Non-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: 1. Food handler on cooks line put on gloves to handle ready to eat food items without washing hands first at hand sink with soap and water. You must wash hands first at approved hand sink before putting on gloves to handle food items.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water leaking into pan inside of walk in freezer. Repair unit to a sound working condition. 2. Walk in freezer door not closing. Repair or replace door. 3. Walk in cooler door not closing. Repair or replace door.
Location: Walk-in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water leaking into pan inside of walk in freezer. Repair unit to a sound working condition. 2. Walk in freezer door not closing. Repair or replace door. 3. Walk in cooler door not closing. Repair or replace door.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom section of coldtop on cooks line not being used has large amouunt of water in bottom of unit. Remove and clean unit.
Location: Cook line
Equipment: Reach in cooler
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Waffle iron soiled. Clean.
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: 1. Drain slow at hand sink on cooks line. Repair. 2. Hot water faucet not turning off at two bay sink. Repair.
Location: Cook line
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: 1. Drain slow at hand sink on cooks line. Repair. 2. Hot water faucet not turning off at two bay sink. Repair.
Location: Cook line
Equipment: 2-bay
|
06/07/2013 | Routine |
| No violation noted during this evaluation. | 02/28/2013 | Non-Illness Complaint |
- 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. Pan of cheese on top of far end cold top on cooks line held at 46 deg. F. Plastic bag of liquid eggs held at 47 deg. Repair unit so as to hold all cold foods at 41 deg. F. or below. 2. Hash held at 48 deg. F. on top of cold top on cooks line. Hold all cold foods at 41 deg. F or below. 3. Pull out cooler drawers are holding sausage links at 46 deg. F. and sausage patties at 43 deg. F. Hold all cold foods at 41 deg. F. or below.
Location: Cook line
Equipment: Prep Top Cooler
- 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. Pan of cheese on top of far end cold top on cooks line held at 46 deg. F. Plastic bag of liquid eggs held at 47 deg. Repair unit so as to hold all cold foods at 41 deg. F. or below. 2. Hash held at 48 deg. F. on top of cold top on cooks line. Hold all cold foods at 41 deg. F or below. 3. Pull out cooler drawers are holding sausage links at 46 deg. F. and sausage patties at 43 deg. F. Hold all cold foods at 41 deg. F. or below.
Location: Cook line
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Pan of cheese on top of far end cold top on cooks line held at 46 deg. F. Plastic bag of liquid eggs held at 47 deg. Repair unit so as to hold all cold foods at 41 deg. F. or below. 2. Hash held at 48 deg. F. on top of cold top on cooks line. Hold all cold foods at 41 deg. F or below. 3. Pull out cooler drawers are holding sausage links at 46 deg. F. and sausage patties at 43 deg. F. Hold all cold foods at 41 deg. F. or below.
Location: Cook line
Equipment: Cooler drawers
- 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. Access to hand sink blocked by chest freezer and trash can on cooks line. Move freezer and trash can so as to provide easy access for hand washing.
Location: Cook line
Equipment: Hand sink
- Glove use (Non-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: 1. Food handler put on gloves to handle ready to eat food items without washing hands. You must wash hands at approved hand sink with soap and water before using gloves to handle food.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. Light not working on end of cooks line. Repair.
Location: Cook line
|
02/19/2013 | 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. Pan of cheese on top of far end cold top on cooks line held at 46 deg. F. Plastic bag of liquid eggs held at 47 deg. Repair unit so as to hold all cold foods at 41 deg. F. or below. 2. Hash held at 48 deg. F. on top of cold top on cooks line. Hold all cold foods at 41 deg. F or below. 3. Pull out cooler drawers are holding sausage links at 46 deg. F. and sausage patties at 43 deg. F. Hold all cold foods at 41 deg. F. or below.
Location: Cook line
Equipment: Prep Top Cooler
- 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. Pan of cheese on top of far end cold top on cooks line held at 46 deg. F. Plastic bag of liquid eggs held at 47 deg. Repair unit so as to hold all cold foods at 41 deg. F. or below. 2. Hash held at 48 deg. F. on top of cold top on cooks line. Hold all cold foods at 41 deg. F or below. 3. Pull out cooler drawers are holding sausage links at 46 deg. F. and sausage patties at 43 deg. F. Hold all cold foods at 41 deg. F. or below.
Location: Cook line
Equipment: Cold top
- 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. Pan of cheese on top of far end cold top on cooks line held at 46 deg. F. Plastic bag of liquid eggs held at 47 deg. Repair unit so as to hold all cold foods at 41 deg. F. or below. 2. Hash held at 48 deg. F. on top of cold top on cooks line. Hold all cold foods at 41 deg. F or below. 3. Pull out cooler drawers are holding sausage links at 46 deg. F. and sausage patties at 43 deg. F. Hold all cold foods at 41 deg. F. or below.
Location: Cook line
Equipment: Cooler drawers
- 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. Access to hand sink blocked by chest freezer and trash can on cooks line. Move freezer and trash can so as to provide easy access for hand washing.
Location: Cook line
Equipment: Hand sink
- Glove use (Non-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: 1. Food handler put on gloves to handle ready to eat food items without washing hands. You must wash hands at approved hand sink with soap and water before using gloves to handle food.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. Light not working on end of cooks line. Repair.
Location: Cook line
|
02/12/2013 | Routine |
- 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: 1. Food handler touched raw bacon with gloves on then handled ready to eat food items with same gloves. You must change gloves, Wash hands with soap and towels then put on new gloves.
- 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: 1. Mop sink drain soiled. Clean.
Location: Back room
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice machine drain in poor repair. Repair drain,
Location: Kitchen (back)
Equipment: Ice machine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shelf above two bay sink on cooks line soiled. Clean.
Location: Cook line
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Waffle iron on cooks line soiled. Clean. 2. Three burner gas top cooker on cooks line soiled. Clean. 3. Metal sheet pans used as drip pans below cooking equipment soiled. Clean.
Location: Cook line
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. End caps missing on light guards by ice machine. Replace.
Location: Kitchen (back)
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Drain at hand sink slow in dish machine area. Repair.
Location: Dish machine area
Equipment: Hand sink
|
09/28/2012 | Recheck |
- 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: 1. Food handler touched raw bacon with gloves on then handled ready to eat food items with same gloves. You must change gloves, Wash hands with soap and towels then put on new gloves.
- 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: 1. Mop sink drain soiled. Clean.
Location: Back room
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice machine drain in poor repair. Repair drain,
Location: Kitchen (back)
Equipment: Ice machine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shelf above two bay sink on cooks line soiled. Clean.
Location: Cook line
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Waffle iron on cooks line soiled. Clean. 2. Three burner gas top cooker on cooks line soiled. Clean. 3. Metal sheet pans used as drip pans below cooking equipment soiled. Clean.
Location: Cook line
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. End caps missing on light guards by ice machine. Replace.
Location: Kitchen (back)
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Drain at hand sink slow in dish machine area. Repair.
Location: Dish machine area
Equipment: Hand sink
|
09/21/2012 | Routine |
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: The floor tiles are broken at the walk in freezer entrance. Repair.
Location: Walk-in cooler
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: The cook line hand sink has a slow drain. Clear the drain.
Location: Cook line
|
05/31/2012 | Routine |
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The area below the grill is soiled. Clean regularly.
Location: Cook line
|
02/06/2012 | Routine |
| No violation noted during this evaluation. | 01/31/2012 | Non-Illness Complaint |
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