- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE INSIDE SURFACES OF THE MICROWAVE.
Equipment: Microwave oven
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE BULBS IN 2 CEILING LIGHTS ABOVE 3--BAY AREA.
Location: Three bay area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: REMOVE ANY WORN AND/OR SOILED CARDBOARD FROM WALK--IN COOLER SHELVES.4/4 -- WORK FURTHER ON THESE SHELVES --- PLASTIC PANELING IS BETTER FOR SHELF LINERS.
Location: Walk-in cooler
- Warewashing sink(s) not cleaned (corrected)
Warewashing sink not cleaned and sanitized before use or between task changes.
Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
Comments: CLEAN SURFACES OF THE 3--BAY SINK WHERE NEEDED.
Equipment: 3-bay
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04/04/2014 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE INSIDE SURFACES OF THE MICROWAVE.
Equipment: Microwave oven
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE BULBS IN 2 CEILING LIGHTS ABOVE 3--BAY AREA.
Location: Three bay area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: REMOVE ANY WORN AND/OR SOILED CARDBOARD FROM WALK--IN COOLER SHELVES.
Location: Walk-in cooler
- Warewashing sink(s) not cleaned
Warewashing sink not cleaned and sanitized before use or between task changes.
Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
Comments: CLEAN SURFACES OF THE 3--BAY SINK WHERE NEEDED.
Equipment: 3-bay
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03/31/2014 | Routine |
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: CAULK OR OTHERWISE SEAL OVER THE GAP BEHIND THE MOP SINK WHERE IT MEETS THE WALL.
- Unsafe food (Non-Critical) (corrected)
Food is unsafe, misbranded, adulterated or contanimated.
Correction: Food that is unsafe, adulterated, misbranded, or not honestly presented as specified under section 140 of this rule shall be reconditioned according to an approved procedure or discarded.
Comments: ONE REFRIGERATOR WAS OFF SO SOME FOOD ITEMS HAD TO BE DISCARDED --- (TARTAR SAUCE, COLE SLAW, RANCH DRESSING AND CHEESE SLICES).
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND ORGANIZE THE SHELF ABOVE THE 3--BAY SINK.
- Warewashing sink(s) not cleaned (corrected)
Warewashing sink not cleaned and sanitized before use or between task changes.
Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
Comments: CLEAN AND SANITIZE THE INSIDE SURFACES OF THE 3--BAY SINK.
Location: Three bay area
Equipment: 3-bay
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08/22/2013 | Recheck |
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: CAULK OR OTHERWISE SEAL OVER THE GAP BEHIND THE MOP SINK WHERE IT MEETS THE WALL.
- Unsafe food (Non-Critical)
Food is unsafe, misbranded, adulterated or contanimated.
Correction: Food that is unsafe, adulterated, misbranded, or not honestly presented as specified under section 140 of this rule shall be reconditioned according to an approved procedure or discarded.
Comments: ONE REFRIGERATOR WAS OFF SO SOME FOOD ITEMS HAD TO BE DISCARDED --- (TARTAR SAUCE, COLE SLAW, RANCH DRESSING AND CHEESE SLICES).
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND ORGANIZE THE SHELF ABOVE THE 3--BAY SINK.
- Warewashing sink(s) not cleaned
Warewashing sink not cleaned and sanitized before use or between task changes.
Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
Comments: CLEAN AND SANITIZE THE INSIDE SURFACES OF THE 3--BAY SINK.
Location: Three bay area
Equipment: 3-bay
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08/16/2013 | Routine |
- 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 ...SECURE 2 SMALLER CO2 TANKS BY THE BACK DOOR.
- 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: HOT FOODS MEASURED 115 TO 130 DEGREES. INCREASE AND HOLD AT OR ABOVE 135 F.
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.
Comments: CLEAN WALK--IN COOLER FLOOR UNDER PURE JUICE AND ARIZONA TEA DISPLAYS.
- 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 REFRIGERATOR.
Location: Cook line
- 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: 1) CLEAN & SANITIZE THE CHICKEN WARMER LEFT SLIDING DOOR.2) CLEAN INTERIOR SURFACES OF 2--BAY SINK.
Location: Cook line
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.REFILL PAPER TOWELS AT COOK--LINE HAND SINK.
Location: Cook line
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02/21/2013 | Recheck |
- 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 ...SECURE 2 SMALLER CO2 TANKS BY THE BACK DOOR.
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: HOT FOODS MEASURED 115 TO 130 DEGREES. INCREASE AND HOLD AT OR ABOVE 135 F.
Location: Cook line
- 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 WALK--IN COOLER FLOOR UNDER PURE JUICE AND ARIZONA TEA DISPLAYS.
- 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 REFRIGERATOR.
Location: Cook line
- 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: 1) CLEAN & SANITIZE THE CHICKEN WARMER LEFT SLIDING DOOR.2) CLEAN INTERIOR SURFACES OF 2--BAY SINK.
Location: Cook line
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.REFILL PAPER TOWELS AT COOK--LINE HAND SINK.
Location: Cook line
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02/14/2013 | 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: 1) FRIED CHICKEN IN THE FRONT PART OF THE DISPLAY WARMER (SET ON #3 ON TEMP. DIAL ) MEASURED 108 DEGREES. WAS TURNED UP TO #5 TO MAINTAIN 135F.2) CHILI HAD BEEN WARM IN SMALL CROCK POT 2 OR 3 HOURS AGO BUT MEASURED 83 DEGREES. DISCARD THIS POT OF CHILI AT THIS TIME.
Location: Service counter
- Thermometer, provided (corrected on site)
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 REFRIGERATOR AND FREEZER.
Location: Kitchen
|
07/30/2012 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1) FRIED CHICKEN IN THE FRONT PART OF THE DISPLAY WARMER (SET ON #3 ON TEMP. DIAL ) MEASURED 108 DEGREES. WAS TURNED UP TO #5 TO MAINTAIN 135F.2) CHILI HAD BEEN WARM IN SMALL CROCK POT 2 OR 3 HOURS AGO BUT MEASURED 83 DEGREES. DISCARD THIS POT OF CHILI AT THIS TIME.
Location: Service counter
- 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 REFRIGERATOR AND FREEZER.
Location: Kitchen
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07/24/2012 | Routine |
- 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: HANG UP DAMP MOPS BETWEEN USE.
- 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 FLOOR AROUND WATER HEATER.
- 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: SEVERAL PACKAGES (FROZEN ENTREES) SHOULD BE PICKED UP AND SET 6" OR MORE OFF THE FLOOR.
Location: Walk-in freezer
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01/06/2012 | Routine |
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