| No violation noted during this evaluation. | 08/07/2014 | Recheck |
| No violation noted during this evaluation. | 07/29/2014 | Routine |
| No violation noted during this evaluation. | 05/01/2014 | Illness Complaint |
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 1. HAND SINK ON FRONT LINE BLOCKED BY ROLLABLE CART. REMOVE CART. DO NOT BLOCK HAND SINK.
Location: Service counter
Equipment: Hand sink
|
01/27/2014 | Routine |
| No violation noted during this evaluation. | 01/02/2014 | Illness Complaint |
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Blade of table mounted can opener developing build upclean more regularly
Location: Prep area
Equipment: Can opener
|
07/08/2013 | 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: Pre-made pocket sandwiches with chicken, cut veggies etcheld on cart under no refrigerationPotentially hazardous foods may not sit out at room temperature
Location: Cook line
- 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: Toxins held in generic spray bottles unlabledensure all chemicals have name indicated on botlle
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: Employees applying gloves with out hand washinghands must be washed with each glove application
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: Knife washed and rinsed under running water in three bay ifsanitized it was under running sanitizerensure items are submerged for at least 15 seconds
Location: Three bay area
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Open employee drinks on shelf above prep areaensure lid and straw
Location: Prep area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Knife reurtned to magnetic rack soiledensure knives/utensils are cleaned and sanitized prior to storage
Location: Prep area
Equipment: Knife/utensil rack
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Hansink closest to topping bar is blocked by cart holding food itemsensure cart is placed as to not deter hand washing or suffer cross conyamination from hand wash spray
Location: Cook line
- 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: Clothes stored on food shelvinghang personal clothing and items away from food and food contact items
Location: Dry storage
- 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: Table mounted can opener blade soiled with older food debrisclean more regularly
Location: Prep area
Equipment: Can opener
- 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: Measuring cup with handle stored in brown riceit is very difficult to keep handle which touches hands from accessing foodensure handle does not touch rice
Location: Kitchen
|
12/21/2012 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Pre-made pocket sandwiches with chicken, cut veggies etcheld on cart under no refrigerationPotentially hazardous foods may not sit out at room temperature
Location: Cook line
- Toxic labeling
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: Toxins held in generic spray bottles unlabledensure all chemicals have name indicated on botlle
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: Employees applying gloves with out hand washinghands must be washed with each glove application
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: Knife washed and rinsed under running water in three bay ifsanitized it was under running sanitizerensure items are submerged for at least 15 seconds
Location: Three bay area
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Open employee drinks on shelf above prep areaensure lid and straw
Location: Prep area
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Knife reurtned to magnetic rack soiledensure knives/utensils are cleaned and sanitized prior to storage
Location: Prep area
Equipment: Knife/utensil rack
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Hansink closest to topping bar is blocked by cart holding food itemsensure cart is placed as to not deter hand washing or suffer cross conyamination from hand wash spray
Location: Cook line
- Storage of Personal Items
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: Clothes stored on food shelvinghang personal clothing and items away from food and food contact items
Location: Dry storage
- 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: Table mounted can opener blade soiled with older food debrisclean more regularly
Location: Prep area
Equipment: Can opener
- 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: Measuring cup with handle stored in brown riceit is very difficult to keep handle which touches hands from accessing foodensure handle does not touch rice
Location: Kitchen
|
12/14/2012 | Routine |
| No violation noted during this evaluation. | 10/30/2012 | Pre-Licensing |
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