- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Dish machine not sanitizing bleach below 50 ppm. Repair to sanitize at 50-100 ppm. Can sanitize dishes in 3 bay sink and air dry on drain board until dish machine is repaired.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Dishes on floor below clean dish rack. Clean and sanitize and store 6 inches off the floor.
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: In place sanitizer is not reading. Change frequently enough to maintain quat at 200 ppm. CORRECTED
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Dishes on floor below clean dish rack. Store clean dishes 6 inches off the floor.2. Dishes in 2 bay prep sink. Discontinue. Store in cleaned and sanitized manner.
- 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.
Comments: 1. Please have exhaust hoods cleaned and tagged. Note: Scheduled for tonight 5-29-2014
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Cove tile missing by walk in cooler. Provide.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Cove tile broken at end of prep area by clean dish shelf. Replace.2. Cove tile loose and missing grout below 2 bay prep sink. Secure and provide. CORRECTED
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Cove tile broken at end of prep area by clean dish shelf. Replace.2. Cove tile loose and missing grout below 2 bay prep sink. Secure and provide. CORRECTED
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean wall below and behind exhaust hood.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. One light out in back exhaust hood. Provide. CORRECTED2. Several exhaust hood filters rusting. Repair or replace.3. Ice build up on boxes of food in walk in freezer. Repair freezer. Do not store food below water drips.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. One light out in back exhaust hood. Provide. CORRECTED2. Several exhaust hood filters rusting. Repair or replace.3. Ice build up on boxes of food in walk in freezer. Repair freezer. Do not store food below water drips.
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Nesting (stacking on each other) pans off food with plastic wrap in walk in cooler. Discontinue. Use firm lid to separate pans.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Laminate shelf above prep top coolers is soiled. Clean.
- 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.
Comments: Inside top of ice machine is soiled. Clean
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05/29/2014 | Recheck |
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Dish machine not sanitizing bleach below 50 ppm. Repair to sanitize at 50-100 ppm. Can sanitize dishes in 3 bay sink and air dry on drain board until dish machine is repaired.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Dishes on floor below clean dish rack. Clean and sanitize and store 6 inches off the floor.
- Chemical sanitizing exposure time and concentration (corrected on site)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: In place sanitizer is not reading. Change frequently enough to maintain quat at 200 ppm. CORRECTED
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Dishes on floor below clean dish rack. Store clean dishes 6 inches off the floor.2. Dishes in 2 bay prep sink. Discontinue. Store in cleaned and sanitized manner.
- 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.
Comments: 1. Please have exhaust hoods cleaned and tagged.2. Clean filters in small exhaust hood.
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Cove tile missing by walk in cooler. Provide.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Cove tile broken at end of prep area by clean dish shelf. Replace.2. Cove tile loose and missing grout below 2 bay prep sink. Secure and provide.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean wall below and behind exhaust hood.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. One light out in back exhaust hood. Provide. 2. Several exhaust hood filters rusting. Repair or replace.3. Ice build up on boxes of food in walk in freezer. Repair freezer. Do not store food below water drips.
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Nesting (stacking on each other) pans off food with plastic wrap in walk in cooler. Discontinue. Use firm lid to separate pans.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Laminate shelf above prep top coolers is soiled. Clean.
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Inside top of ice machine is soiled. Clean
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05/21/2014 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean shelves in walk in cooler where soiled.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Corner molding missing by mop sink. Provide.2. Cove molding loose by soda boxes. Secure to wall.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice build up in walk in freezer. Remove ice and repair.2. Water pooling in small pasta prep top cooler. Repair.
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Secure hand sink to wall with silicone caulk.2. Reseal 3 bay sink to the wall with silicone caulk.
- 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: Do not store bread sticks in 2 bay prep sink.
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Do not store utensils between bay sink and wall.
|
10/25/2013 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean shelves in walk in cooler where soiled.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Corner molding missing by mop sink. Provide.2. Cove molding loose by soda boxes. Secure to wall.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice build up in walk in freezer. Remove ice and repair.2. Water pooling in small pasta prep top cooler. Repair.
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Secure hand sink to wall with silicone caulk.2. Reseal 3 bay sink to the wall with silicone caulk.
- 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: Do not store bread sticks in 2 bay prep sink.
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Do not store utensils between bay sink and wall.
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10/17/2013 | Routine |
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Cloth towel lining drip pan on drink dispenser. Discontinue. CORRECTED
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Water pooling in small pasta prep top cooler. Repair.
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Re-seal hand sink to wall with silicone caulk.
Location: Kitchen
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Bags of ice on floor of walk in freezer. Store 6 inches off the floor.
Location: Kitchen
|
04/30/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Prep top cooler at 50 deg F below. Holding luncheon meat at 52 deg F, holding cooked sausage and pepperoni at 54-54.5 deg F. Repair to hold foods at 41 deg F or below.Disposed of 1 pan of pepperoni, 1 pan of cooked sausage, 1 pan of provolone cheese, 1 pan shredded mozarella cheese, 1 pan of turkey luncheon meat, and 1 pan of turkey/ham luncheon meat.
Location: Kitchen
Equipment: Prep Top Cooler
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Repair plumbing below 1 bay sink, 3 bay sink and dish machine.
Location: Kitchen
Equipment: 3-bay
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Repair plumbing below 1 bay sink, 3 bay sink and dish machine.
Location: Kitchen
Equipment: Prep sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Repair plumbing below 1 bay sink, 3 bay sink and dish machine.
Location: Kitchen
Equipment: Dishmachine
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean fan guards in walk in cooler and ceiling by compressor in walk in cooler.
Location: Walk-in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Repair drip pan in walk in freezer on compressor.2. Prep top cooler being repaired at time of inspection. Foods on top being iced to maintain temperature.
Location: Kitchen
Equipment: Walk in freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Repair drip pan in walk in freezer on compressor.2. Prep top cooler being repaired at time of inspection. Foods on top being iced to maintain temperature.
Location: Kitchen
Equipment: Prep Top Cooler
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Please secure/seal back kitchen hand sink to wall.
Location: Kitchen
Equipment: Hand sink
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10/26/2012 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Prep top cooler at 50 deg F below. Holding luncheon meat at 52 deg F, holding cooked sausage and pepperoni at 54-54.5 deg F. Repair to hold foods at 41 deg F or below.Disposed of 1 pan of pepperoni, 1 pan of cooked sausage, 1 pan of provolone cheese, 1 pan shredded mozarella cheese, 1 pan of turkey luncheon meat, and 1 pan of turkey/ham luncheon meat.
Location: Kitchen
Equipment: Prep Top Cooler
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Repair plumbing below 1 bay sink, 3 bay sink and dish machine.
Location: Kitchen
Equipment: 3-bay
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Repair plumbing below 1 bay sink, 3 bay sink and dish machine.
Location: Kitchen
Equipment: Prep sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Repair plumbing below 1 bay sink, 3 bay sink and dish machine.
Location: Kitchen
Equipment: Dishmachine
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean fan guards in walk in cooler and ceiling by compressor in walk in cooler.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Repair drip pan in walk in freezer on compressor.2. Prep top cooler being repaired at time of inspection. Foods on top being iced to maintain temperature.
Location: Kitchen
Equipment: Walk in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Repair drip pan in walk in freezer on compressor.2. Prep top cooler being repaired at time of inspection. Foods on top being iced to maintain temperature.
Location: Kitchen
Equipment: Prep Top Cooler
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Please secure/seal back kitchen hand sink to wall.
Location: Kitchen
Equipment: Hand sink
|
10/17/2012 | 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: Prep top cooler at 50 deg F below. Holding luncheon meat at 52 deg F, holding cooked sausage and pepperoni at 54-54.5 deg F. Repair to hold foods at 41 deg F or below.Disposed of 1 pan of pepperoni, 1 pan of cooked sausage, 1 pan of provolone cheese, 1 pan shredded mozarella cheese, 1 pan of turkey luncheon meat, and 1 pan of turkey/ham luncheon meat.
Location: Kitchen
Equipment: Prep Top Cooler
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Repair plumbing below 1 bay sink, 3 bay sink and dish machine.
Location: Kitchen
Equipment: 3-bay
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Repair plumbing below 1 bay sink, 3 bay sink and dish machine.
Location: Kitchen
Equipment: Prep sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Repair plumbing below 1 bay sink, 3 bay sink and dish machine.
Location: Kitchen
Equipment: Dishmachine
- Walls, floors, etc/soiled
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean fan guards in walk in cooler and ceiling by compressor in walk in cooler.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Repair drip pan in walk in freezer on compressor.
Location: Kitchen
Equipment: Walk in freezer
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Please secure/seal back kitchen hand sink to wall.
Location: Kitchen
Equipment: Hand sink
|
10/10/2012 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Meatballs at 114 dgeF-125 deg F and up to 143 deg F. Pan over filled. Reheat to 165 deg F and hold at 135 deg F or above. Rest of steam well holding temperature.
Location: Kitchen
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Pasta prep top cooler at 55-56 deg F. Repair to hold foods at 41 deg F or below. Disposed of penne and fettuccine pastas at time of inspection.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean around both soda unit ice dispensers.
Location: Sales floor
|
04/04/2012 | Recheck |
- 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: Meatballs at 114 dgeF-125 deg F and up to 143 deg F. Pan over filled. Reheat to 165 deg F and hold at 135 deg F or above. Rest of steam well holding temperature.
Location: Kitchen
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Pasta prep top cooler at 55-56 deg F. Repair to hold foods at 41 deg F or below. Disposed of penne and fettuccine pastas at time of inspection.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean around both soda unit ice dispensers.
Location: Sales floor
|
03/28/2012 | Routine |
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