- Unapproved food contact materials (corrected on site)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 6/24/2014: DISCARD CARDBOARD AND DO NOT REUSE AS FOOD STORAGE CONTAINERS.
Equipment: Reach in cooler
- Discarding datemarking (corrected on site)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: 6/24/2014: DATE MARK LUNCH MEATS AT SANDWICH MAKE TABLE. DISCARD WITHIN 7 DAYS.
Location: Kitchen
Equipment: Sandwich make table
|
07/01/2014 | Recheck |
- Unapproved food contact materials (corrected on site)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 6/24/2014: DISCARD CARDBOARD AND DO NOT REUSE AS FOOD STORAGE CONTAINERS.
Equipment: Reach in cooler
- Discarding datemarking (corrected on site)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: 6/24/2014: DATE MARK LUNCH MEATS AT SANDWICH MAKE TABLE. DISCARD WITHIN 7 DAYS.
Location: Kitchen
Equipment: Sandwich make table
|
06/24/2014 | Routine |
| No violation noted during this evaluation. | 04/02/2014 | Non-Illness Complaint |
- 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: IN-PLACE SANITIZER BUCKET SITTING IN HAND SINK. REMOVE SANITIZER AND KEEP HAND SINK FREE AND CLEAR FOR HAND WASHING.
Location: Kitchen
Equipment: Hand sink
- 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: COVER FOOD ITEMS IN COLD-TOP COOLER WHILE FOOD IS IN STORAGE.
Location: Kitchen
Equipment: Cold top
|
10/29/2013 | Recheck |
- 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: IN-PLACE SANITIZER BUCKET SITTING IN HAND SINK. REMOVE SANITIZER AND KEEP HAND SINK FREE AND CLEAR FOR HAND WASHING.
Location: Kitchen
Equipment: Hand sink
- 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: COVER FOOD ITEMS IN COLD-TOP COOLER WHILE FOOD IS IN STORAGE.
Location: Kitchen
Equipment: Cold top
|
10/21/2013 | Routine |
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: BREAKFAST FOODS PLACED IN COOLER TO COOL DOWN ARE TESTING AT 100 DEGREES FAHRENHEIT AFTER 2 HOURS IN THE COOLER. COOL FOODS PROPERLY WITHIN 6 HOUR PROCEDURE.
Location: Kitchen
Equipment: Prep table
- 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: CORRECTED ON SIGHT. IN-PLACE SANITIZER TESTING AT 200+ PPM. DISCARD AND MAKE FRESH SOLUTION. MAINTAIN BETWEEN 50-100 PPM.
Location: Kitchen
Equipment: Mop sink
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: BREAKFAST FOODS (POTATOES, SAUSAGE GRAVY) PLACED IN REFRIGERATOR IN CLOSED CONTAINERS. TEMPERATURE AT 100 DEGREES AFTER 2 HOURS IN THE REFRIGERATOR. USE PROPER COOLING METHODS.
Location: Kitchen
Equipment: Prep table
|
05/01/2013 | Recheck |
- Cooling time
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: BREAKFAST FOODS PLACED IN COOLER TO COOL DOWN ARE TESTING AT 100 DEGREES FAHRENHEIT AFTER 2 HOURS IN THE COOLER. COOL FOODS PROPERLY WITHIN 6 HOUR PROCEDURE.
Location: Kitchen
Equipment: Prep table
- 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: CORRECTED ON SIGHT. IN-PLACE SANITIZER TESTING AT 200+ PPM. DISCARD AND MAKE FRESH SOLUTION. MAINTAIN BETWEEN 50-100 PPM.
Location: Kitchen
Equipment: Mop sink
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: BREAKFAST FOODS (POTATOES, SAUSAGE GRAVY) PLACED IN REFRIGERATOR IN CLOSED CONTAINERS. TEMPERATURE AT 100 DEGREES AFTER 2 HOURS IN THE REFRIGERATOR. USE PROPER COOLING METHODS.
Location: Kitchen
Equipment: Prep table
|
04/24/2013 | Routine |
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: SANDWICHES HANDLED WITH BARE HANDS. DO NOT TOUCH READY-TO-EAT FOODS WITHOUT USING GLOVES, UTENSILS OR DELI WRAP.
- 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: IN-PLACE SANITIZER TESTING AT 200+ PPM, TOO STRONG. MAINTAIN BETWEEN 50-100 PPM. USE TEST STRIPS TO VERIFY CONCENTRATION.
Location: Kitchen
Equipment: Mop sink
|
12/19/2012 | Recheck |
- Bare hand contact (critical)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: SANDWICHES HANDLED WITH BARE HANDS. DO NOT TOUCH READY-TO-EAT FOODS WITHOUT USING GLOVES, UTENSILS OR DELI WRAP.
- 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: IN-PLACE SANITIZER TESTING AT 200+ PPM, TOO STRONG. MAINTAIN BETWEEN 50-100 PPM. USE TEST STRIPS TO VERIFY CONCENTRATION.
Location: Kitchen
Equipment: Mop sink
|
12/07/2012 | Routine |
- 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: RAW EGGS STORED ABOVE RAW PRODUCE IN 2-DOOR REACH-IN COOLER, IN HALLWAY. STORE FOOD ITEMS ACCORDING TO POTENTIAL HAZARD.
Equipment: Reach in cooler (2 door)
- 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: IN-PLACE SANITIZER AT 200+ PPM, TOO STRONG FOR USE IN FOOD AREAS. MAINTAIN BETWEEN 50-100 PPM.
Location: Kitchen
Equipment: Mop sink
|
07/06/2012 | Recheck |
- 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: RAW EGGS STORED ABOVE RAW PRODUCE IN 2-DOOR REACH-IN COOLER, IN HALLWAY. STORE FOOD ITEMS ACCORDING TO POTENTIAL HAZARD.
Equipment: Reach in cooler (2 door)
- Chemical sanitizer concentration (corrected on site)
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: IN-PLACE SANITIZER AT 200+ PPM, TOO STRONG FOR USE IN FOOD AREAS. MAINTAIN BETWEEN 50-100 PPM.
Location: Kitchen
Equipment: Mop sink
|
06/27/2012 | Routine |
- 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: RAW EGGS STORED ABOVE RAW VEGETABLES IN REACH-IN COOLER. STORE EGGS BELOW OTHER FOOD ITEMS.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE INTERIORS OF COOLERS.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO HAND TOWELS AT HAND SINK. PROVIDE HAND TOWELS.
- 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: ICE SCOOP STORED WITH HANDLE IN CONTACT WITH ICE AT BAR. STORE ICE SCOOP WITH HANDLE UP AND OUT OF THE ICE.
|
12/22/2011 | Recheck |
- 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: RAW EGGS STORED ABOVE RAW VEGETABLES IN REACH-IN COOLER. STORE EGGS BELOW OTHER FOOD ITEMS.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE INTERIORS OF COOLERS.
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO HAND TOWELS AT HAND SINK. PROVIDE HAND TOWELS.
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: ICE SCOOP STORED WITH HANDLE IN CONTACT WITH ICE AT BAR. STORE ICE SCOOP WITH HANDLE UP AND OUT OF THE ICE.
|
12/15/2011 | Routine |
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