- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: PIZZA SAUCE NOT DATE MARKED.
Location: Walk-in cooler
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 1. PURSE ON SHELF WITH SINGLE SERVICE SUPPLIES.2. KEYS ON TOP OF CLEAN WIPING CLOTH.
Location: Kitchen
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 1. PURSE ON SHELF WITH SINGLE SERVICE SUPPLIES.2. KEYS ON TOP OF CLEAN WIPING CLOTH.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWELS STORED ON 3 BAY SINK.
Location: Kitchen
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Kitchen
Equipment: Hand sink
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Mens restroom
Equipment: Hand sink
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Womens restroom
Equipment: Hand sink
- Equipment drainage (corrected)
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: 1. CONDENSATION IN FREEZER. PLEASE HAVE SERVICED.2. CONDENSATION IN THE BOTTOM OF COLD TOP COOLER ACROSS FROM COOK LINE.
Location: Walk-in freezer
- Equipment drainage (corrected)
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: 1. CONDENSATION IN FREEZER. PLEASE HAVE SERVICED.2. CONDENSATION IN THE BOTTOM OF COLD TOP COOLER ACROSS FROM COOK LINE.
Location: Kitchen
Equipment: Cold top
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: COLD TOP COOLER SOILED ON INSIDE. PLEASE CLEAN AND SANITIZE BY REMOVING CONTAINERS AND CLEANING THE EQUIPMENT.
Location: Kitchen
Equipment: Cold top
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: NO HOT WATER AT 2 BAY SINK. PLEASE REPAIR.
Location: Kitchen
Equipment: 2-bay
- Single Service Storage (corrected)
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: SINGLE SERVICE CONTAINERS NOT STORED UPSIDE DOWN IN SEVERAL AREAS OF THE KITCHEN. PLEASE STORE ALL CONTAINERS AND LIDS INVERTED TO AVOID CONTAMINATION.
Location: Kitchen
|
10/28/2014 | Recheck |
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: PIZZA SAUCE NOT DATE MARKED.
Location: Walk-in cooler
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 1. PURSE ON SHELF WITH SINGLE SERVICE SUPPLIES.2. KEYS ON TOP OF CLEAN WIPING CLOTH.
Location: Kitchen
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 1. PURSE ON SHELF WITH SINGLE SERVICE SUPPLIES.2. KEYS ON TOP OF CLEAN WIPING CLOTH.
Location: Kitchen
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWELS STORED ON 3 BAY SINK.
Location: Kitchen
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Kitchen
Equipment: Hand sink
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Mens restroom
Equipment: Hand sink
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Womens restroom
Equipment: Hand sink
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: 1. CONDENSATION IN FREEZER. PLEASE HAVE SERVICED.2. CONDENSATION IN THE BOTTOM OF COLD TOP COOLER ACROSS FROM COOK LINE.
Location: Walk-in freezer
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: 1. CONDENSATION IN FREEZER. PLEASE HAVE SERVICED.2. CONDENSATION IN THE BOTTOM OF COLD TOP COOLER ACROSS FROM COOK LINE.
Location: Kitchen
Equipment: Cold top
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: COLD TOP COOLER SOILED ON INSIDE. PLEASE CLEAN AND SANITIZE BY REMOVING CONTAINERS AND CLEANING THE EQUIPMENT.
Location: Kitchen
Equipment: Cold top
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: NO HOT WATER AT 2 BAY SINK. PLEASE REPAIR.
Location: Kitchen
Equipment: 2-bay
- Single Service Storage (corrected on site)
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: SINGLE SERVICE CONTAINERS NOT STORED UPSIDE DOWN IN SEVERAL AREAS OF THE KITCHEN. PLEASE STORE ALL CONTAINERS AND LIDS INVERTED TO AVOID CONTAMINATION.
Location: Kitchen
|
10/21/2014 | Routine |
- 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: NO SMOKING SIGNS MISSING FROM ENTRANCES. POST NO SMOKING WITH IN 8 FEET OF ENTRANCE SIGNS AS REQUIRED BY LAW. SIGN GIVEN TO MANAGER AND CORRECTED ON SITE.
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: LASAGNA HOT HOLDING AT 121 DEGREES F. KEEP ALL HOT FOODS AT 135 DEGREES F OR HIGHER. LASAGNA REHEATED AND STEAM TABLE ADJUSTED, CORRECTED ON SITE.
Location: Prep area
Equipment: Steam table
- Air gap (corrected)
Insufficient air gap between water inlet and flood level rim.
Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
Comments: SPRAYER FOR 3 BAY IS HANGING BELOW FLOOD RIM. INSTALL SPRAYER THAT PROVIDES AN AIR GAP BETWEEN SPRAYER OUTLET AND FLOOD RIM OF SINK.
Location: Dish machine area
Equipment: 3-bay
- 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: MOP IN MOP BUCKET. ALLOW MOPS TO AIR DRY WHEN NOT IN USE.
Location: Back room
- Dumpster drain plugs (corrected)
Drain plugs for waste handling units not in place.
Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
Comments: DRAIN PLUG MISSING FROM DUMPSTER. PLEASE HAVE TRASH SERVICE PROVIDER INSTALL DRAIN PLUG TO PREVENT PEST ENTRY.
Location: Dumpster area
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WIPING CLOTH OUT ON PREP TABLE. STORE WIPING CLOTHS IN SANITIZER BUCKET WHEN NOT IN USE. CORRECTED ON SITE.
Location: Prep area
- 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: TUB OF UNCOVERED PASTA IN WALK IN COOLER. KEEP FOODS COVERED TO PROTECT FROM CONTAMINATION. CORRECTED ON SITE.
Location: Walk-in cooler
- 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: ICE SCOOP LYING IN ICE BIN. STORE ICE SCOOP OUT OF ICE BIN WITH HANDLE UP TO PREVENT CONTAMINATION. ICE SCOOP MOVED TO ICE SCOOP HOLDER CORRECTED ON SITE.
Location: Kitchen
Equipment: Ice bin
|
07/02/2014 | 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: NO SMOKING SIGNS MISSING FROM ENTRANCES. POST NO SMOKING WITH IN 8 FEET OF ENTRANCE SIGNS AS REQUIRED BY LAW. SIGN GIVEN TO MANAGER AND CORRECTED ON SITE.
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: LASAGNA HOT HOLDING AT 121 DEGREES F. KEEP ALL HOT FOODS AT 135 DEGREES F OR HIGHER. LASAGNA REHEATED AND STEAM TABLE ADJUSTED, CORRECTED ON SITE.
Location: Prep area
Equipment: Steam table
- Air gap
Insufficient air gap between water inlet and flood level rim.
Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
Comments: SPRAYER FOR 3 BAY IS HANGING BELOW FLOOD RIM. INSTALL SPRAYER THAT PROVIDES AN AIR GAP BETWEEN SPRAYER OUTLET AND FLOOD RIM OF SINK.
Location: Dish machine area
Equipment: 3-bay
- 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: MOP IN MOP BUCKET. ALLOW MOPS TO AIR DRY WHEN NOT IN USE.
Location: Back room
- Dumpster drain plugs
Drain plugs for waste handling units not in place.
Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
Comments: DRAIN PLUG MISSING FROM DUMPSTER. PLEASE HAVE TRASH SERVICE PROVIDER INSTALL DRAIN PLUG TO PREVENT PEST ENTRY.
Location: Dumpster area
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WIPING CLOTH OUT ON PREP TABLE. STORE WIPING CLOTHS IN SANITIZER BUCKET WHEN NOT IN USE. CORRECTED ON SITE.
Location: Prep area
- 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: TUB OF UNCOVERED PASTA IN WALK IN COOLER. KEEP FOODS COVERED TO PROTECT FROM CONTAMINATION. CORRECTED ON SITE.
Location: Walk-in cooler
- 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: ICE SCOOP LYING IN ICE BIN. STORE ICE SCOOP OUT OF ICE BIN WITH HANDLE UP TO PREVENT CONTAMINATION. ICE SCOOP MOVED TO ICE SCOOP HOLDER CORRECTED ON SITE.
Location: Kitchen
Equipment: Ice bin
|
06/25/2014 | Routine |
- 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: Employee touched a wet rag and did not change or wash their hands.
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Bottom of cooler soiled with food debris. Please clean.
Location: Kitchen
|
02/20/2014 | 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: PREP TOP COOLER AND REACH IN COOLER IN PREP AREA NOT HOLDING FOODS AT PROPER TEMPERATURE.1. PEPPERONI IN COLD TOP MEASURED 45 DEGREES F.2. SHREDDED CHEESE IN COLD TOP MEASURED 51 DEGREES F. 3. SHREDDED CHEESE IN REACH IN COOLER MEASURED 47 DEGREES F.4. AIR TEMPERATURE IN REACH IN COOLER MEASURED 45 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW. REPAIR/ADJUST ACCORDINGLY.
Location: Prep area
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: PREP TOP COOLER AND REACH IN COOLER IN PREP AREA NOT HOLDING FOODS AT PROPER TEMPERATURE.1. PEPPERONI IN COLD TOP MEASURED 45 DEGREES F.2. SHREDDED CHEESE IN COLD TOP MEASURED 51 DEGREES F. 3. SHREDDED CHEESE IN REACH IN COOLER MEASURED 47 DEGREES F.4. AIR TEMPERATURE IN REACH IN COOLER MEASURED 45 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW. REPAIR/ADJUST ACCORDINGLY.
Location: Prep area
Equipment: Reach in cooler
- Back flow design (corrected)
Back flow or back siphoning prevention device does not meet design standards.
Correction: A backsiphonage prevention device installed on a water system shall meet standards for construction, installation, maintenance, inspection and testing.
Comments: 1. HEAD OF SPRAYER ARM FOR THREE BAY SINK HANGS BELOW RIM OF SINK BASIN.ENSURE SPRAYER ARM HEAD DOES NOT HANG BELOW RIM OF SINK TO PREVENT BACKSIPHONAGE. ADJUST ACCORDINGLY.
Location: Three bay area
Equipment: 3-bay
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: 1. ONE TILE FROM COVE MOLDING FELL OFF UNDERNEATH TWO BAY SINK.REPLACE.
Location: Kitchen
- 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. PROVIDE THERMOMETER FOR REACH IN COOLER OF PREP TOP.
Location: Prep area
Equipment: Prep Top Cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SHELVING HOLDING CLEAN DISHES NEAR THREE BAY SINK IS SOILED AND STICKY.CLEAN AND SANITIZE.
Location: Three bay area
Equipment: -
|
09/09/2013 | 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: PREP TOP COOLER AND REACH IN COOLER IN PREP AREA NOT HOLDING FOODS AT PROPER TEMPERATURE.1. PEPPERONI IN COLD TOP MEASURED 45 DEGREES F.2. SHREDDED CHEESE IN COLD TOP MEASURED 51 DEGREES F. 3. SHREDDED CHEESE IN REACH IN COOLER MEASURED 47 DEGREES F.4. AIR TEMPERATURE IN REACH IN COOLER MEASURED 45 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW. REPAIR/ADJUST ACCORDINGLY.
Location: Prep area
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: PREP TOP COOLER AND REACH IN COOLER IN PREP AREA NOT HOLDING FOODS AT PROPER TEMPERATURE.1. PEPPERONI IN COLD TOP MEASURED 45 DEGREES F.2. SHREDDED CHEESE IN COLD TOP MEASURED 51 DEGREES F. 3. SHREDDED CHEESE IN REACH IN COOLER MEASURED 47 DEGREES F.4. AIR TEMPERATURE IN REACH IN COOLER MEASURED 45 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW. REPAIR/ADJUST ACCORDINGLY.
Location: Prep area
Equipment: Reach in cooler
- Back flow design
Back flow or back siphoning prevention device does not meet design standards.
Correction: A backsiphonage prevention device installed on a water system shall meet standards for construction, installation, maintenance, inspection and testing.
Comments: 1. HEAD OF SPRAYER ARM FOR THREE BAY SINK HANGS BELOW RIM OF SINK BASIN.ENSURE SPRAYER ARM HEAD DOES NOT HANG BELOW RIM OF SINK TO PREVENT BACKSIPHONAGE. ADJUST ACCORDINGLY.
Location: Three bay area
Equipment: 3-bay
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: 1. ONE TILE FROM COVE MOLDING FELL OFF UNDERNEATH TWO BAY SINK.REPLACE.
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.
Comments: 1. PROVIDE THERMOMETER FOR REACH IN COOLER OF PREP TOP.
Location: Prep area
Equipment: Prep Top Cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SHELVING HOLDING CLEAN DISHES NEAR THREE BAY SINK IS SOILED AND STICKY.CLEAN AND SANITIZE.
Location: Three bay area
Equipment: -
|
08/30/2013 | Routine |
| No violation noted during this evaluation. | 04/19/2013 | Recheck |
| No violation noted during this evaluation. | 04/09/2013 | Routine |
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall drink in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented. OPEN COFFEE CUP ON PREP TABLE.
Location: Prep area
Equipment: Prep table
- 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.
Location: Prep area
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. 1. REACH IN COOLER UNPLUGGED AND FOOD WAS PLACED INSIDE. MONITOR. (COS) 2. WATER DRIPPING FROM MECHANICAL AREA IN WALK IN COOLER. PLEASE DO NOT STORE FOOD BENEATH AREA AND REPAIR.
Location: Kitchen (front)
Equipment: Reach in cooler (2 door)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. 1. REACH IN COOLER UNPLUGGED AND FOOD WAS PLACED INSIDE. MONITOR. (COS) 2. WATER DRIPPING FROM MECHANICAL AREA IN WALK IN COOLER. PLEASE DO NOT STORE FOOD BENEATH AREA AND REPAIR.
Location: Walk-in cooler
- 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.
Equipment: Dishmachine
|
11/15/2012 | Recheck |
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall drink in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented. OPEN COFFEE CUP ON PREP TABLE.
Location: Prep area
Equipment: Prep table
- 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.
Location: Prep area
Equipment: Reach in cooler
- Equipment repair (corrected on site)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. 1. REACH IN COOLER UNPLUGGED AND FOOD WAS PLACED INSIDE. MONITOR. (COS) 2. WATER DRIPPING FROM MECHANICAL AREA IN WALK IN COOLER. PLEASE DO NOT STORE FOOD BENEATH AREA AND REPAIR.
Location: Kitchen (front)
Equipment: Reach in cooler (2 door)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. 1. REACH IN COOLER UNPLUGGED AND FOOD WAS PLACED INSIDE. MONITOR. (COS) 2. WATER DRIPPING FROM MECHANICAL AREA IN WALK IN COOLER. PLEASE DO NOT STORE FOOD BENEATH AREA AND REPAIR.
Location: Walk-in cooler
- 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.
Equipment: Dishmachine
|
11/07/2012 | Routine |
| No violation noted during this evaluation. | 10/04/2012 | Non-Illness Complaint |
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Top of dish machine soiled. Clean.
Location: Dish machine area
Equipment: Dishmachine
|
06/19/2012 | Routine |
| No violation noted during this evaluation. | 05/03/2012 | Non-Illness Complaint Recheck |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. Insects observed in dining room of establishment. NOTE > Three live insects observed inside.
Location: Dining room
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean areas in dining room after removal of dead insects.
Location: Dining room
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: 1. Caulk/seal all gaps around window frames and openings into building. NOTE > Caulking had started at time of inspection.
Location: -
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. Remove dead insects in dining room.
Location: Dining room
|
04/27/2012 | Non-Illness Complaint Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. Insects observed in dining room of establishment. NOTE > Three live insects observed inside.
Location: Dining room
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean areas in dining room after removal of dead insects.
Location: Dining room
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: 1. Caulk/seal all gaps around window frames and openings into building. NOTE > Caulking had started at time of inspection.
Location: -
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. Remove dead insects in dining room.
Location: Dining room
|
04/26/2012 | Non-Illness Complaint Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. Insects observed in dining room of establishment. Pest control services provided. Additional services provided after inspection. See inspection notes.
Location: Dining room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean areas in dining room after removal of dead insects.
Location: Dining room
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: 1. Caulk/seal all gaps around window frames and openings into building.
Location: -
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. Remove dead insects in dining room.
Location: Dining room
|
04/26/2012 | 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. Cheese on top of cold top cooler held at 46 deg. F. Ice built up on cooling unit inside of unit. Repair unit to a sound working conditon so as to hold all cold foods at 41 deg. F. or below.
Location: Kitchen
Equipment: Make table cooler
|
03/06/2012 | 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. Cheese on top of cold top cooler held at 46 deg. F. Ice built up on cooling unit inside of unit. Repair unit to a sound working conditon so as to hold all cold foods at 41 deg. F. or below.
Location: Kitchen
Equipment: Make table cooler
|
02/23/2012 | 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. Cheese on top of cold top cooler held at 46 deg. F. Ice built up on cooling unit inside of unit. Repair unit to a sound working conditon so as to hold all cold foods at 41 deg. F. or below.
Location: Kitchen
Equipment: Make table cooler
|
02/16/2012 | Routine |
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