- 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: THE MAIN PREP. COOLER WAS MEASURING 46 DEGREES N LOWER AREA. MAINTAIN 41 F OR LESS.
Location: Cook line
Equipment: Prep Top Cooler
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: STORE ICE MACHNE SCOOP IN CLEAN CONTAINER BETWEEN USE.
Location: Service counter
- Plumbing system/ repair (Non-Critical) (corrected on site)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR --- RESTORE HOT WATER AT FRONT COOK--LINE HAND SINK.
Location: Cook line
|
08/18/2014 | 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: THE MAIN PREP. COOLER WAS MEASURING 46 DEGREES N LOWER AREA. MAINTAIN 41 F OR LESS.
Location: Cook line
Equipment: Prep Top Cooler
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: STORE ICE MACHNE SCOOP IN CLEAN CONTAINER BETWEEN USE.
Location: Service counter
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR --- RESTORE HOT WATER AT FRONT COOK--LINE HAND SINK.
Location: Cook line
|
08/11/2014 | Routine |
| No violation noted during this evaluation. | 05/07/2014 | Non-Illness Complaint |
- Improper sanitizing of utensil(s) and equipment (corrected on site)
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: MAKE SURE TO SANITIZE ALL UTENSILS (AS IN BLEACH WATER) AFTER WASHING AND RINSING THEM, AS DISCUSSED.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE ONE CEILING LIGHT FIXTURE NEAR THE 3--BAY SINK AREA.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE LOWER--INSIDE AREA OF THE RIGHT--HAND FRYER.
Location: Cook line
Equipment: Deep fryer
|
02/20/2014 | Routine |
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: LABEL 3 BULK BARRELLS.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE LIGHT BULB IN WALK--IN FREEZER.
Location: Walk-in freezer
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: A COUPLE MOIST WIPING CLOTHS ON MIDDLE AREA PREP. TABLE. KEEP IN BLEACH WATER BETWEEN USE,.-- CORRECTED -- OK'D.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 4 WALK--IN COOLER SHELVES (2 ON EACH SIDE) ARE RUSTY. CLEAN THEM THOROUGHLY AND COVER WITH PLASTIC LINERS (OR REPLACE SHELVES).
Location: Walk-in cooler
|
09/24/2013 | Routine |
- Smoking observed (enclosed area) (corrected)
Smoking observed in prohibited enclosed area within a place of employment.
Correction: Smoking shall be prohibited in all enclosed public areas within the consolidated city.
Comments: EMPLOYEE SMOKING IN BACK ROOM. PLEASE DISCONTINUE.
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: PROVIDED SIGNS TO ESTABLISHMENT.
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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.
Equipment: Make table cooler
- 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. HANDS MUST BE WASHED BEFORE APPLYING GLOVES.
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Prep area
- 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. 2 BUCKETS OF SANITIZER WATER AT ZERO PERCENT CONCENTRATION. PLEASE CHANGE OUT. DO NOT LEAVE OVERNIGHT.
Location: Prep area
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets. EX. COOK'S LINE.
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting. LARGE WALK IN FREEZER.
Location: Walk-in freezer
- Unnecessary litter (corrected)
Premises not free of unnecessary items.
Correction: Remove litter, unnecessary items, and nonfunctional equipment. EX. OLD COOLER.
Location: Kitchen (back)
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination. HOOD CLEANING DUE 2/27 PER TAG. 7/10 SCHEDULED FOR FRIDAY, PER MANAGER.
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.
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. PLEASE PROVIDE IN 3-DOOR REACH IN COOLER AT COOK'S LINE AND FRONT COOLER WITH DESSERTS.
Location: Cook line
Equipment: Reach in cooler (3 door)
- 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. PLEASE PROVIDE IN 3-DOOR REACH IN COOLER AT COOK'S LINE AND FRONT COOLER WITH DESSERTS.
Location: Wait staff area
Equipment: Reach in cooler
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. 1) PAN OF OIL BENEATH FRYER. PLEASE ADDRESS POSSIBLE LEAK. 2) REMOVE FOIL FROM PIPE AREAS. 3) PLEASE REPLACE TORN DOOR GASKET OF MAKE TABLE COOLER.
Location: Cook line
Equipment: Deep fryer
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. 1) PAN OF OIL BENEATH FRYER. PLEASE ADDRESS POSSIBLE LEAK. 2) REMOVE FOIL FROM PIPE AREAS. 3) PLEASE REPLACE TORN DOOR GASKET OF MAKE TABLE COOLER.
Location: Cook line
Equipment: Make table cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. REACH IN COOLER WITH DESSERTS - WATER DRIPPING FROM TOP INTO A PAN. PLEASE REMOVE FOOD FROM AREA AND REPAIR.
Comments: 7/10 PLEASE CONTINUE TO MONITOR TEMPERATURES ON THE MAKE TABLE COOLER.
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. REACH IN COOLER WITH DESSERTS - WATER DRIPPING FROM TOP INTO A PAN. PLEASE REMOVE FOOD FROM AREA AND REPAIR.
Comments: 7/10 PLEASE CONTINUE TO MONITOR TEMPERATURES ON THE MAKE TABLE COOLER.
Location: Cook line
Equipment: Make table cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean MECHANICAL AREA OF 3-DOOR REACH IN COOLER.
Location: Cook line
Equipment: Reach in cooler (3 door)
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Kitchen (front)
Equipment: Ice machine
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Prep area
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
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. PREP AREA HANDSINK IS SLOW TO DRAIN. PLEASE REPAIR TO DRAIN FREELY. 6/18 SEWER SMELL NEAR COOK'S LINE. PLEASE ASSESS.
Location: Prep 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. PREP AREA HANDSINK IS SLOW TO DRAIN. PLEASE REPAIR TO DRAIN FREELY. 6/18 SEWER SMELL NEAR COOK'S LINE. PLEASE ASSESS.
Location: Cook line
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used. WHITE TEST STRIPS FOR BLEACH SOLUTIONS.
|
07/10/2013 | Recheck |
- Smoking observed (enclosed area) (corrected)
Smoking observed in prohibited enclosed area within a place of employment.
Correction: Smoking shall be prohibited in all enclosed public areas within the consolidated city.
Comments: EMPLOYEE SMOKING IN BACK ROOM. PLEASE DISCONTINUE.
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: PROVIDED SIGNS TO ESTABLISHMENT.
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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.
Equipment: Make table cooler
- 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. HANDS MUST BE WASHED BEFORE APPLYING GLOVES.
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Prep area
- 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. 2 BUCKETS OF SANITIZER WATER AT ZERO PERCENT CONCENTRATION. PLEASE CHANGE OUT. DO NOT LEAVE OVERNIGHT.
Location: Prep area
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets. EX. COOK'S LINE.
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting. LARGE WALK IN FREEZER.
Location: Walk-in freezer
- Unnecessary litter
Premises not free of unnecessary items.
Correction: Remove litter, unnecessary items, and nonfunctional equipment. EX. OLD COOLER.
Location: Kitchen (back)
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination. HOOD CLEANING DUE 2/27 PER TAG.
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.
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. PLEASE PROVIDE IN 3-DOOR REACH IN COOLER AT COOK'S LINE AND FRONT COOLER WITH DESSERTS.
Location: Cook line
Equipment: Reach in cooler (3 door)
- 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. PLEASE PROVIDE IN 3-DOOR REACH IN COOLER AT COOK'S LINE AND FRONT COOLER WITH DESSERTS.
Location: Wait staff area
Equipment: Reach in cooler
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. 1) PAN OF OIL BENEATH FRYER. PLEASE ADDRESS POSSIBLE LEAK. 2) REMOVE FOIL FROM PIPE AREAS. 3) PLEASE REPLACE TORN DOOR GASKET OF MAKE TABLE COOLER.
Location: Cook line
Equipment: Deep fryer
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. 1) PAN OF OIL BENEATH FRYER. PLEASE ADDRESS POSSIBLE LEAK. 2) REMOVE FOIL FROM PIPE AREAS. 3) PLEASE REPLACE TORN DOOR GASKET OF MAKE TABLE COOLER.
Location: Cook line
Equipment: Make table cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. REACH IN COOLER WITH DESSERTS - WATER DRIPPING FROM TOP INTO A PAN. PLEASE REMOVE FOOD FROM AREA AND REPAIR.
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. REACH IN COOLER WITH DESSERTS - WATER DRIPPING FROM TOP INTO A PAN. PLEASE REMOVE FOOD FROM AREA AND REPAIR.
Location: Cook line
Equipment: Make table cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean MECHANICAL AREA OF 3-DOOR REACH IN COOLER.
Location: Cook line
Equipment: Reach in cooler (3 door)
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Kitchen (front)
Equipment: Ice machine
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Prep area
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
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. PREP AREA HANDSINK IS SLOW TO DRAIN. PLEASE REPAIR TO DRAIN FREELY. 6/18 SEWER SMELL NEAR COOK'S LINE. PLEASE ASSESS.
Location: Prep 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. PREP AREA HANDSINK IS SLOW TO DRAIN. PLEASE REPAIR TO DRAIN FREELY. 6/18 SEWER SMELL NEAR COOK'S LINE. PLEASE ASSESS.
Location: Cook line
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used. WHITE TEST STRIPS FOR BLEACH SOLUTIONS.
|
07/03/2013 | Recheck |
- Smoking observed (enclosed area) (corrected on site)
Smoking observed in prohibited enclosed area within a place of employment.
Correction: Smoking shall be prohibited in all enclosed public areas within the consolidated city.
Comments: EMPLOYEE SMOKING IN BACK ROOM. PLEASE DISCONTINUE.
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: PROVIDED SIGNS TO ESTABLISHMENT.
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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.
Equipment: Make table cooler
- No hand washing (when) (corrected on site)
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. HANDS MUST BE WASHED BEFORE APPLYING GLOVES.
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Prep area
- 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. 2 BUCKETS OF SANITIZER WATER AT ZERO PERCENT CONCENTRATION. PLEASE CHANGE OUT. DO NOT LEAVE OVERNIGHT.
Location: Prep area
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets. EX. COOK'S LINE.
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting. LARGE WALK IN FREEZER.
Location: Walk-in freezer
- Unnecessary litter
Premises not free of unnecessary items.
Correction: Remove litter, unnecessary items, and nonfunctional equipment. EX. OLD COOLER.
Location: Kitchen (back)
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination. HOOD CLEANING DUE 2/27 PER TAG.
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.
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. PLEASE PROVIDE IN 3-DOOR REACH IN COOLER AT COOK'S LINE AND FRONT COOLER WITH DESSERTS.
Location: Cook line
Equipment: Reach in cooler (3 door)
- 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. PLEASE PROVIDE IN 3-DOOR REACH IN COOLER AT COOK'S LINE AND FRONT COOLER WITH DESSERTS.
Location: Wait staff area
Equipment: Reach in cooler
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. 1) PAN OF OIL BENEATH FRYER. PLEASE ADDRESS POSSIBLE LEAK. 2) REMOVE FOIL FROM PIPE AREAS. 3) PLEASE REPLACE TORN DOOR GASKET OF MAKE TABLE COOLER.
Location: Cook line
Equipment: Deep fryer
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. 1) PAN OF OIL BENEATH FRYER. PLEASE ADDRESS POSSIBLE LEAK. 2) REMOVE FOIL FROM PIPE AREAS. 3) PLEASE REPLACE TORN DOOR GASKET OF MAKE TABLE COOLER.
Location: Cook line
Equipment: Make table cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. REACH IN COOLER WITH DESSERTS - WATER DRIPPING FROM TOP INTO A PAN. PLEASE REMOVE FOOD FROM AREA AND REPAIR.
Location: Wait staff area
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean MECHANICAL AREA OF 3-DOOR REACH IN COOLER.
Location: Cook line
Equipment: Reach in cooler (3 door)
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Kitchen (front)
Equipment: Ice machine
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Prep area
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
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. PREP AREA HANDSINK IS SLOW TO DRAIN. PLEASE REPAIR TO DRAIN FREELY. 6/18 SEWER SMELL NEAR COOK'S LINE. PLEASE ASSESS.
Location: Prep 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. PREP AREA HANDSINK IS SLOW TO DRAIN. PLEASE REPAIR TO DRAIN FREELY. 6/18 SEWER SMELL NEAR COOK'S LINE. PLEASE ASSESS.
Location: Cook line
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used. WHITE TEST STRIPS FOR BLEACH SOLUTIONS.
|
06/18/2013 | Recheck |
- Smoking distance signage (corrected on site)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: PROVIDED SIGNS TO ESTABLISHMENT.
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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. HANDS MUST BE WASHED BEFORE APPLYING GLOVES.
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Prep area
- 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. 2 BUCKETS OF SANITIZER WATER AT ZERO PERCENT CONCENTRATION. PLEASE CHANGE OUT. DO NOT LEAVE OVERNIGHT.
Location: Prep area
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets. EX. COOK'S LINE.
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting. LARGE WALK IN FREEZER.
Location: Walk-in freezer
- Unnecessary litter
Premises not free of unnecessary items.
Correction: Remove litter, unnecessary items, and nonfunctional equipment. EX. OLD COOLER.
Location: Kitchen (back)
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination. HOOD CLEANING DUE 2/27 PER TAG.
Location: Cook line
- Cleaning times
Physical structure cleaned at inappropriate time.
Correction: Cleaning shall be done during period(s) when the least amount of food is exposed, such as after closing. PLEASE CLEAN FLOOR/WALL JUCTIONS IN PREP AREA.
Location: Kitchen
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing. PLEASE PROVIDE IN 3-DOOR REACH IN COOLER AT COOK'S LINE AND FRONT COOLER WITH DESSERTS.
Location: Cook line
Equipment: Reach in cooler (3 door)
- 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. PLEASE PROVIDE IN 3-DOOR REACH IN COOLER AT COOK'S LINE AND FRONT COOLER WITH DESSERTS.
Location: Wait staff area
Equipment: Reach in cooler
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. 1) PAN OF OIL BENEATH FRYER. PLEASE ADDRESS POSSIBLE LEAK. 2) REMOVE FOIL FROM PIPE AREAS. 3) PLEASE REPLACE TORN DOOR GASKET OF MAKE TABLE COOLER.
Location: Cook line
Equipment: Deep fryer
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. 1) PAN OF OIL BENEATH FRYER. PLEASE ADDRESS POSSIBLE LEAK. 2) REMOVE FOIL FROM PIPE AREAS. 3) PLEASE REPLACE TORN DOOR GASKET OF MAKE TABLE COOLER.
Location: Cook line
Equipment: Make table cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. REACH IN COOLER WITH DESSERTS - WATER DRIPPING FROM TOP INTO A PAN. PLEASE REMOVE FOOD FROM AREA AND REPAIR.
Location: Wait staff area
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean MECHANICAL AREA OF 3-DOOR REACH IN COOLER.
Location: Cook line
Equipment: Reach in cooler (3 door)
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Kitchen (front)
Equipment: Ice machine
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Prep area
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
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. PREP AREA HANDSINK IS SLOW TO DRAIN. PLEASE REPAIR TO DRAIN FREELY.
Location: Prep area
Equipment: Hand sink
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used. WHITE TEST STRIPS FOR BLEACH SOLUTIONS.
|
06/03/2013 | Routine |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: THERE IS A BOTTLE OF SOME KIND OF CHEMICAL WITH NO LABEL IN THE 3-BAY AREA. PLEASE LABEL ALL BOTTLES.ALL BOTTLES ARE LABELED.
Location: Three bay area
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: THERE IS A BOTTLE OF GLASS CLEANER STORED WITH FOOD PRODUCT UNDER THE CASH REGISTER. PLEASE STORE ALL CHEMICALS SEPERATE FROM FOOD, UTENSILS, AND PREP AREAS. ALL CHEMICALS ARE STORE IN CHEMICAL AREA.
Location: Service counter
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: THERE IS A CAN OF RAID THAT IS NOT FOR USE IN COMMERCIAL FOOD ESTABLISHMENTS. PLEASE DISCARD.
Location: Back room
- 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: THE EMPLOYEE DID NOT WASH HIS HANDS BETWEEN GLOVE CHANGE. PLEASE MAKE SURE TO WASH HANDS AFTER EVERY GLOVE CHANGE.NO FOOD PREP WAS GOING ON DURING FOLLOW-UP, SO I JUST REINFORCED THE IDEA OF WASHING HANDS AFTER EVERY GLOVE CHANGE.
- 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: THE WALK-IN COOLER HAS RAW CHICKEN STORED OVER FISH. PLEASE REFER TO THE ORGANIZATION CHART ON THE COOLER DOOR TO PROPELY STORE RAW FOODS (FISH SHOULD BE OVER CHICKEN).ALL MEAT IS STORED PROPERLY.
Location: Walk-in cooler
Equipment: Walk in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THE CONTAINER USED TO HOLD FLOUR FOR BREADING RAW CHICKEN IS SOILED. MANAGER STATES THEY WASH AND SANATIZE IT ONCE A WEEK. PLEASE CONTINUE TO SIFT THE FLOUR THROUGHOUT THE DAY, BUT WASH AND SANATIZE CONTAINER DAILY INSTEAD OF WEEKLY.THE CONTAINER IS CLEAN. THEY SIFT THE FLOUR THROUGHOUT THE DAY AND CLEAN AND SANATIZE THE CONTAINER EVERY NIGHT.
Location: Kitchen
Equipment: Bulk food containers
- Unapproved employee eating/smoking area (corrected)
Unapproved location for designated employee area.
Correction: Area(s) designated for employees to eat, drink and use shall be located so that: (1) food; (2) equipment; (3) linens; and (4) single-service and single-use articles are protected from contamination.
Comments: THERE IS AN EMPLOYEE BOTTLED WATER STORED ON SHELVING ABOVE A PREP TABLE. PLEASE STORE ALL EMPLOYEE DRINKS AWAY AND OR BELOW FOOD, UTENSILS, AND PREP AREAS.
Location: Prep area
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: THE MOP IS STORED IN THE MOP BUCKET TO DRY. PLEASE STORE ALL MOPS IN A POSITION THAT ALLOWS FOR PROPER AIR-DRYING TO TAKE PLACE.ALL MOPS ARE HANGING TO AIR-DRY PROPERLY.
Location: Back room
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: THERE ARE MULTIPLE WHITE BULK CONTAINERS WITH NO LABEL. PLEASE LABEL ALL BULK CONTAINERS.ALL CONTAINERS ARE LABELED.
Location: Service counter
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: THERE ARE MULTIPLE WHITE BULK CONTAINERS WITH NO LABEL. PLEASE LABEL ALL BULK CONTAINERS.ALL CONTAINERS ARE LABELED.
Location: Prep area
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: BOTH OF THE WALK-IN FREEZERS LIGHTS HAVE BURNED OUT. PLEASE REPLACE BULBS.THE BULBS IN BOTH FREEZERS HAVE BEEN REPLACED.
Location: Walk-in freezer
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: BOTH OF THE WALK-IN FREEZERS LIGHTS HAVE BURNED OUT. PLEASE REPLACE BULBS.THE BULBS IN BOTH FREEZERS HAVE BEEN REPLACED.
Location: Walk-in freezer
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: THERE IS AN OLD FLY TRAP HANGING FROM THE CEILING IN THE BACKROOM. PLEASE DISCARD.FLY TRAP HAS BEEN DISCARDED.
Location: Back room
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: THE DUMPSTER LIDS ARE OPEN. PLEASE MAKE SURE LIDS ARE CLOSED AT ALL TIMES.THE DUMPSTER LIDS ARE STILL OPEN.
Location: Dumpster area
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: THE DUMPSTER AREA HAS EXCESSIVE LITTER. PLEASE PLACE ALL LITTER IN THE DUMPSTER. THERE IS ALSO AN EXCESSIVE AMOUNT OF GREASE ON THE GROUND. PLEASE SCOOP UP ALL GREASE AND PLACE IN THE GREASE DUMPSTER.ALL OF THE LITTER AND GREASE HAS BEEN CLEANED UP.
Location: Dumpster area
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: THERE ARE WET WIPING CLOTHES STORED ON THE COUNTER TOPS. PLEASE MAKE SURE ALL WET WIPING CLOTHES ARE STORED IN A SANATIZER BUCKET OR DISCARD TO DIRTY HAMPER.ALL WIPING CLOTHES ARE STORED PROPERLY.
Location: Service counter
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: CARDBOARD IS BEING USED TO LINE SHELVING ON A PREP TABLE. PLEASE DISCARD.
Location: Prep area
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: THE FOLOWING ITEMS ARE IN NEED OF REPAIR OR REPLACEMENT:(1) THE 3-BAY SINK DOES NOT HAVE ANY DRAIN STOPS. PLEASE PROVIDE 3 DRAIN STOPS 1 FOR EACH SINK COMPARTMENT.(2) THE DISPLAY COOLER AT THE SERVICE COUNTER IS DRIPPING WATER FROM THE CONDENSER. THE METAL CHANNEL TO CATCH WATER AND CARRY IT TO THE DRAIN INSIDE THE COOLER IS BROKEN (DUCT TAPED). PLEASE REPLACE METAL CHANNEL.(1) DRAIN STOPS HAVE BEEN PROVIDED.(2) THEY HAVE APPLIED SILICONE TO THE CRACKS WHERE CHANNEL WAS LEAKING. THEY STATE IT IS A TEMPORARY FIX UNTIL THEY CAN FIND A REPLACEMENT PART.
Location: Service counter
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: THE FOLOWING ITEMS ARE IN NEED OF REPAIR OR REPLACEMENT:(1) THE 3-BAY SINK DOES NOT HAVE ANY DRAIN STOPS. PLEASE PROVIDE 3 DRAIN STOPS 1 FOR EACH SINK COMPARTMENT.(2) THE DISPLAY COOLER AT THE SERVICE COUNTER IS DRIPPING WATER FROM THE CONDENSER. THE METAL CHANNEL TO CATCH WATER AND CARRY IT TO THE DRAIN INSIDE THE COOLER IS BROKEN (DUCT TAPED). PLEASE REPLACE METAL CHANNEL.(1) DRAIN STOPS HAVE BEEN PROVIDED.(2) THEY HAVE APPLIED SILICONE TO THE CRACKS WHERE CHANNEL WAS LEAKING. THEY STATE IT IS A TEMPORARY FIX UNTIL THEY CAN FIND A REPLACEMENT PART.
Location: Three bay area
Equipment: 3-bay
- 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: THE FOLLOWING UNITS HAVE FOOD STORED ON THE FLOOR:(1)WALK-IN COOLER(2) BOTH WALK-IN FREEZERSPLEASE MAKE SURE ALL FOOD IS STORED 6 INCHES ABOVE THE FLOOR.ALL FOOD IS STORED UP OFF OF THE FLOOR.
Location: Walk-in cooler
Equipment: Walk in cooler
- 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: THE FOLLOWING UNITS HAVE FOOD STORED ON THE FLOOR:(1)WALK-IN COOLER(2) BOTH WALK-IN FREEZERSPLEASE MAKE SURE ALL FOOD IS STORED 6 INCHES ABOVE THE FLOOR.ALL FOOD IS STORED UP OFF OF THE FLOOR.
Location: Walk-in freezer
Equipment: Walk in freezer
- 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: THE FOLLOWING UNITS HAVE FOOD STORED ON THE FLOOR:(1)WALK-IN COOLER(2) BOTH WALK-IN FREEZERSPLEASE MAKE SURE ALL FOOD IS STORED 6 INCHES ABOVE THE FLOOR.ALL FOOD IS STORED UP OFF OF THE FLOOR.
Location: Walk-in freezer
Equipment: Walk in freezer
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: THE FOLLOWING HAND SINKS DO NOT HAVE ANY PAPER TOWELS:(1) KITCHEN NEXT TO GRILL(2) 3-BAY AREAPLEASE MAKE SURE PAPER TOWELS ARE PROVIDED AT ALL TIMES.PAPER TOWELS HAVE BEEN PROVIDED AT BOTH SINKS.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: THE FOLLOWING HAND SINKS DO NOT HAVE ANY PAPER TOWELS:(1) KITCHEN NEXT TO GRILL(2) 3-BAY AREAPLEASE MAKE SURE PAPER TOWELS ARE PROVIDED AT ALL TIMES.PAPER TOWELS HAVE BEEN PROVIDED AT BOTH SINKS.
Location: Three bay area
Equipment: Hand sink
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: THERE IS A LIGHT SHIELD MISSING IN THE 3-BAY AREA. PLEASE REPLACE.THEY HAVE REMOVED THE LIGHTS AT THIS TIME. I EXPLAINED THAT WHEN THEY REINSTALL THE LIGHTS THEY NEED TO PUT IN A LIGHT SHIELD.
Location: Three bay area
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: THERE IS NO SANATIZING TEST KIT PROVIDED. PLEASE PROVIDE A SANATIZING TEST KIT.A SANATIZER TEST KIT HAS BEEN PROVIDED.
Location: Three bay area
- 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: THE SCOOP IN THE BULK SUGAR CONTAINER IS LYING FLAT WITH HANDLE TOUCHING SUGAR. PLEASE WASH AND SANATIZE SCOOP, AND THEN MAKE SURE IT IS STORED IN THE SUGAR HANDLE UP NOT TOUCHING THE SUGAR.THE SCOOP IS STORED PROPERLY.
Location: Service counter
|
01/23/2013 | Recheck |
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: THERE IS A BOTTLE OF SOME KIND OF CHEMICAL WITH NO LABEL IN THE 3-BAY AREA. PLEASE LABEL ALL BOTTLES.
Location: Three bay area
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: THERE IS A BOTTLE OF GLASS CLEANER STORED WITH FOOD PRODUCT UNDER THE CASH REGISTER. PLEASE STORE ALL CHEMICALS SEPERATE FROM FOOD, UTENSILS, AND PREP AREAS.
Location: Service counter
- Restricted use pesticides (corrected on site)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: THERE IS A CAN OF RAID THAT IS NOT FOR USE IN COMMERCIAL FOOD ESTABLISHMENTS. PLEASE DISCARD.
Location: Back room
- 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: THE EMPLOYEE DID NOT WASH HIS HANDS BETWEEN GLOVE CHANGE. PLEASE MAKE SURE TO WASH HANDS AFTER EVERY GLOVE CHANGE.
- 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: THE WALK-IN COOLER HAS RAW CHICKEN STORED OVER FISH. PLEASE REFER TO THE ORGANIZATION CHART ON THE COOLER DOOR TO PROPELY STORE RAW FOODS (FISH SHOULD BE OVER CHICKEN).
Location: Walk-in cooler
Equipment: Walk in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THE CONTAINER USED TO HOLD FLOUR FOR BREADING RAW CHICKEN IS SOILED. MANAGER STATES THEY WASH AND SANATIZE IT ONCE A WEEK. PLEASE CONTINUE TO SIFT THE FLOUR THROUGHOUT THE DAY, BUT WASH AND SANATIZE CONTAINER DAILY INSTEAD OF WEEKLY.
Location: Kitchen
Equipment: Bulk food containers
- Unapproved employee eating/smoking area (corrected on site)
Unapproved location for designated employee area.
Correction: Area(s) designated for employees to eat, drink and use shall be located so that: (1) food; (2) equipment; (3) linens; and (4) single-service and single-use articles are protected from contamination.
Comments: THERE IS AN EMPLOYEE BOTTLED WATER STORED ON SHELVING ABOVE A PREP TABLE. PLEASE STORE ALL EMPLOYEE DRINKS AWAY AND OR BELOW FOOD, UTENSILS, AND PREP AREAS.
Location: Prep area
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: THE MOP IS STORED IN THE MOP BUCKET TO DRY. PLEASE STORE ALL MOPS IN A POSITION THAT ALLOWS FOR PROPER AIR-DRYING TO TAKE PLACE.
Location: Back room
- Bulk labeling (corrected on site)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: THERE ARE MULTIPLE WHITE BULK CONTAINERS WITH NO LABEL. PLEASE LABEL ALL BULK CONTAINERS.
Location: Service counter
- Bulk labeling (corrected on site)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: THERE ARE MULTIPLE WHITE BULK CONTAINERS WITH NO LABEL. PLEASE LABEL ALL BULK CONTAINERS.
Location: Prep area
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: BOTH OF THE WALK-IN FREEZERS LIGHTS HAVE BURNED OUT. PLEASE REPLACE BULBS.
Location: Walk-in freezer
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: BOTH OF THE WALK-IN FREEZERS LIGHTS HAVE BURNED OUT. PLEASE REPLACE BULBS.
Location: Walk-in freezer
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: THERE IS AN OLD FLY TRAP HANGING FROM THE CEILING IN THE BACKROOM. PLEASE DISCARD.
Location: Back room
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: THE DUMPSTER LIDS ARE OPEN. PLEASE MAKE SURE LIDS ARE CLOSED AT ALL TIMES.
Location: Dumpster area
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: THE DUMPSTER AREA HAS EXCESSIVE LITTER. PLEASE PLACE ALL LITTER IN THE DUMPSTER. THERE IS ALSO AN EXCESSIVE AMOUNT OF GREASE ON THE GROUND. PLEASE SCOOP UP ALL GREASE AND PLACE IN THE GREASE DUMPSTER.
Location: Dumpster area
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: THERE ARE WET WIPING CLOTHES STORED ON THE COUNTER TOPS. PLEASE MAKE SURE ALL WET WIPING CLOTHES ARE STORED IN A SANATIZER BUCKET OR DISCARD TO DIRTY HAMPER.
Location: Service counter
- Unapproved non-food contact (corrected on site)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: CARDBOARD IS BEING USED TO LINE SHELVING ON A PREP TABLE. PLEASE DISCARD.
Location: Prep area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: THE FOLOWING ITEMS ARE IN NEED OF REPAIR OR REPLACEMENT:(1) THE 3-BAY SINK DOES NOT HAVE ANY DRAIN STOPS. PLEASE PROVIDE 3 DRAIN STOPS 1 FOR EACH SINK COMPARTMENT.(2) THE DISPLAY COOLER AT THE SERVICE COUNTER IS DRIPPING WATER FROM THE CONDENSER. THE METAL CHANNEL TO CATCH WATER AND CARRY IT TO THE DRAIN INSIDE THE COOLER IS BROKEN (DUCT TAPED). PLEASE REPLACE METAL CHANNEL.
Location: Service counter
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: THE FOLOWING ITEMS ARE IN NEED OF REPAIR OR REPLACEMENT:(1) THE 3-BAY SINK DOES NOT HAVE ANY DRAIN STOPS. PLEASE PROVIDE 3 DRAIN STOPS 1 FOR EACH SINK COMPARTMENT.(2) THE DISPLAY COOLER AT THE SERVICE COUNTER IS DRIPPING WATER FROM THE CONDENSER. THE METAL CHANNEL TO CATCH WATER AND CARRY IT TO THE DRAIN INSIDE THE COOLER IS BROKEN (DUCT TAPED). PLEASE REPLACE METAL CHANNEL.
Location: Three bay area
Equipment: 3-bay
- 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: THE FOLLOWING UNITS HAVE FOOD STORED ON THE FLOOR:(1)WALK-IN COOLER(2) BOTH WALK-IN FREEZERSPLEASE MAKE SURE ALL FOOD IS STORED 6 INCHES ABOVE THE FLOOR.
Location: Walk-in cooler
Equipment: Walk in cooler
- 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: THE FOLLOWING UNITS HAVE FOOD STORED ON THE FLOOR:(1)WALK-IN COOLER(2) BOTH WALK-IN FREEZERSPLEASE MAKE SURE ALL FOOD IS STORED 6 INCHES ABOVE THE FLOOR.
Location: Walk-in freezer
Equipment: Walk in freezer
- 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: THE FOLLOWING UNITS HAVE FOOD STORED ON THE FLOOR:(1)WALK-IN COOLER(2) BOTH WALK-IN FREEZERSPLEASE MAKE SURE ALL FOOD IS STORED 6 INCHES ABOVE THE FLOOR.
Location: Walk-in freezer
Equipment: Walk in freezer
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: THE FOLLOWING HAND SINKS DO NOT HAVE ANY PAPER TOWELS:(1) KITCHEN NEXT TO GRILL(2) 3-BAY AREAPLEASE MAKE SURE PAPER TOWELS ARE PROVIDED AT ALL TIMES.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: THE FOLLOWING HAND SINKS DO NOT HAVE ANY PAPER TOWELS:(1) KITCHEN NEXT TO GRILL(2) 3-BAY AREAPLEASE MAKE SURE PAPER TOWELS ARE PROVIDED AT ALL TIMES.
Location: Three bay area
Equipment: Hand sink
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: THERE IS A LIGHT SHIELD MISSING IN THE 3-BAY AREA. PLEASE REPLACE.
Location: Three bay area
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: THERE IS NO SANATIZING TEST KIT PROVIDED. PLEASE PROVIDE A SANATIZING TEST KIT.
Location: Three bay area
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: THE SCOOP IN THE BULK SUGAR CONTAINER IS LYING FLAT WITH HANDLE TOUCHING SUGAR. PLEASE WASH AND SANATIZE SCOOP, AND THEN MAKE SURE IT IS STORED IN THE SUGAR HANDLE UP NOT TOUCHING THE SUGAR.
Location: Service counter
|
01/16/2013 | Routine |
- Minimize contact (Non-Critical)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: IN 2 BULK BARRELLS (FLOUR, ETC.) USE A CUP OR SCOOP WITH A HANDLE.
- 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: REPLACE THERMOMETER IN THE PREP. COOLER.
Location: Cook line
- Plumbing system/ repair (Non-Critical) (corrected on site)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: BEHIND THE SERVICE COUNTER AND NEAR REGISTER, THE FLOOR DRAIN HAD BACKED UP --- THEN WAS CLEARED MAINTAIN DRAIN/CLEAN, ETC. AS NEEDED.
Location: Service counter
|
08/24/2012 | Routine |
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Wash hands before new gloves.
- 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: Thawing shrimp over vegetables
Location: Kitchen
Equipment: Walk in cooler
- 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: Sani Black. Use 1 capful of bleach.
Location: Cook line
Equipment: -
- Unapproved food contact materials (corrected)
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: Cardboard boxes with frozen fried food products (onion rings, nuggets, etc...). Cardboard is not smooth and cleanable. Use food grade containers to store and hold foods.
Location: Kitchen
Equipment: reach in freezer
- 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: Perch x 3
Location: Kitchen
Equipment: Walk in freezer
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05/04/2012 | Recheck |
- No hand washing (when) (corrected on site)
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: Wash hands before new gloves.
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Thawing shrimp over vegetables
Location: Kitchen
Equipment: Walk in cooler
- 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: Sani Black. Use 1 capful of bleach.
Location: Cook line
Equipment: -
- 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: Cardboard boxes with frozen fried food products (onion rings, nuggets, etc...). Cardboard is not smooth and cleanable. Use food grade containers to store and hold foods.
Location: Kitchen
Equipment: reach in freezer
- Food storage (corrected on site)
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: Perch x 3
Location: Kitchen
Equipment: Walk in freezer
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04/30/2012 | Routine |
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 2 CANS/BOTTLES OF CLEANSER AND 1 CAN OF AIR FRESHENER SETTING ON REAR PREP TABLE HAD TO BE MOVED TO A NON--FOOD/UTENSIL AREA.
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PREVIOUS CERTIFIED FOOD HANDLER NO LONGER WORKS HERE. MANAGER IS SCHEDULED TO RE--TAKE EXAM ON DEC. 13TH.SERV SAFE CLASS & EXAM HAD BEEN POSTPONED AND WAS RE--SCHEDULED FOR FEB.11TH: TWO EMPLOYEES WILL GO.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: MOIST WIPING CLOTHS IN FOOD AREAS (AS FRONT TABLE NEAR COOK--LINE) SHOULD BE SET IN BLEACH WATER BETWEEN USE.
|
03/28/2012 | Recheck |
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 2 CANS/BOTTLES OF CLEANSER AND 1 CAN OF AIR FRESHENER SETTING ON REAR PREP TABLE HAD TO BE MOVED TO A NON--FOOD/UTENSIL AREA.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PREVIOUS CERTIFIED FOOD HANDLER NO LONGER WORKS HERE. MANAGER IS SCHEDULED TO RE--TAKE EXAM ON DEC. 13TH.SERV SAFE CLASS & EXAM HAD BEEN POSTPONED AND WAS RE--SCHEDULED FOR FEB.11TH: TWO EMPLOYEES WILL GO.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: MOIST WIPING CLOTHS IN FOOD AREAS (AS FRONT TABLE NEAR COOK--LINE) SHOULD BE SET IN BLEACH WATER BETWEEN USE.
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03/16/2012 | Recheck |
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 2 CANS/BOTTLES OF CLEANSER AND 1 CAN OF AIR FRESHENER SETTING ON REAR PREP TABLE HAD TO BE MOVED TO A NON--FOOD/UTENSIL AREA.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PREVIOUS CERTIFIED FOOD HANDLER NO LONGER WORKS HERE. MANAGER IS SCHEDULED TO RE--TAKE EXAM ON DEC. 13TH.SERV SAFE CLASS & EXAM HAD BEEN POSTPONED AND WAS RE--SCHEDULED FOR FEB.11TH: TWO EMPLOYEES WILL GO.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: MOIST WIPING CLOTHS IN FOOD AREAS (AS FRONT TABLE NEAR COOK--LINE) SHOULD BE SET IN BLEACH WATER BETWEEN USE.
|
03/09/2012 | Recheck |
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 2 CANS/BOTTLES OF CLEANSER AND 1 CAN OF AIR FRESHENER SETTING ON REAR PREP TABLE HAD TO BE MOVED TO A NON--FOOD/UTENSIL AREA.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PREVIOUS CERTIFIED FOOD HANDLER NO LONGER WORKS HERE. MANAGER IS SCHEDULED TO RE--TAKE EXAM ON DEC. 13TH.SERV SAFE CLASS & EXAM HAD BEEN POSTPONED AND WAS RE--SCHEDULED FOR FEB.11TH: TWO EMPLOYEES WILL GO.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: MOIST WIPING CLOTHS IN FOOD AREAS (AS FRONT TABLE NEAR COOK--LINE) SHOULD BE SET IN BLEACH WATER BETWEEN USE.
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01/24/2012 | Recheck |
- 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: KEEP WIPING CLOTH WATER AT 1 TBSP. BLEACH PER GAL. OF WATER AND WITHOUT SOAP --- FOR FOOD CONTACT SURFACES. CORRECTED -- OK.
Location: Cook line
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PRIOR EMPLOYEE WITH SERV SAFE CERTIFICATE NO LONGER WORKS HERE. HAVE ANOTHER EMPLOYEE TAKE CLASS/EXAM.10/24 -- EMPLOYEE IS SCHEDULED TO TAKE CLASS TOMORROW 10/25. PLEASE FAX A COPY OF FINAL CERTIFICATE TO OUR OFFICE AT 221--3070 ATTN. RON MUNCIE (INCLUDE STORE NAMER AND ADDRESS). OR CALL ME AT 221--2251 AND GIVE CERTIFICATE INFORMATION.1/11/12 -- EMPLOYEE HAD TO RESCHEDULE FOR THUR. 1/12/12.
- 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: REPLACE THERMOMETER IN THE PREP. COOLER.
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
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01/11/2012 | Recheck |
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 2 CANS/BOTTLES OF CLEANSER AND 1 CAN OF AIR FRESHENER SETTING ON REAR PREP TABLE HAD TO BE MOVED TO A NON--FOOD/UTENSIL AREA.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PREVIOUS CERTIFIED FOOD HANDLER NO LONGER WORKS HERE. MANAGER IS SCHEDULED TO RE--TAKE EXAM ON DEC. 13TH.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: MOIST WIPING CLOTHS IN FOOD AREAS (AS FRONT TABLE NEAR COOK--LINE) SHOULD BE SET IN BLEACH WATER BETWEEN USE.
|
12/09/2011 | Routine |
- 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: KEEP WIPING CLOTH WATER AT 1 TBSP. BLEACH PER GAL. OF WATER AND WITHOUT SOAP --- FOR FOOD CONTACT SURFACES. CORRECTED -- OK.
Location: Cook line
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PRIOR EMPLOYEE WITH SERV SAFE CERTIFICATE NO LONGER WORKS HERE. HAVE ANOTHER EMPLOYEE TAKE CLASS/EXAM.10/24 -- EMPLOYEE IS SCHEDULED TO TAKE CLASS TOMORROW 10/25. PLEASE FAX A COPY OF FINAL CERTIFICATE TO OUR OFFICE AT 221--3070 ATTN. RON MUNCIE (INCLUDE STORE NAMER AND ADDRESS). OR CALL ME AT 221--2251 AND GIVE CERTIFICATE INFORMATION.
- 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: REPLACE THERMOMETER IN THE PREP. COOLER.
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
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11/28/2011 | Recheck |
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