GOLDEN CORRAL #697, 7910 N SHADELAND AVE, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: GOLDEN CORRAL #697
Type: Restaurant
Address: 7910 N SHADELAND AVE, Indianapolis, IN 46250
County: Marion
License #: 98765
Smoking: Smoke Free
Total inspections: 26
Last inspection: 09/10/2014
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Inspection findings

Inspection Date

Type
No violation noted during this evaluation. 09/10/2014Non-Illness Complaint
  • 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: POTENTIALLY HAZARDOUS FOODS HELD AT THE FOLLOWING TEMPERATURES:1. WALK IN COOLER - 52 F2. MEAT COOLER IN HOT PREP AREA 563. PIZZA COLD TOP - 46 ON TOP; 44 ON BOTTOM4. PIE REACH IN COOLER 495. SEAFOOD SALAD STORED ABOVE LOAD LINE - 47 F6. COTTAGE CHEESE ON BUFFET- 50 FACCORDING TO A.M. TEMPERATURE LOGS, PRODUCT WAS HELD 41 DEGREES F AND BELOW IN ALL REFRIGERATION UNITS. CORPORATE TECHNICIAN CURRENTLY ON SITE TO PROVIDE IMMEDIATE SERVICE TO REFRIGERATION UNITS WITH PRIORITY WALK IN COOLER. FOOD ITEMS REMOVED AND STORED ON ICE OR ALTERNATE COOLERS TO MAINTAIN 41 DEGREES.BY THE END OF THE INSPECTION ALL REFRIGERATION UNITS WERE OPERATING AT 41 DEGREES F OR LOWER EXCEPT PIZZA COLD TOP COOLER. DUE TO CONSECUTIVE TEMPERATURE VIOLATIONS, UNIT MUST BE REPLACED OR DISCONTINUED. TECHNICIAN ORDERED REPLACEMENT COLD TOP.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • 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: POTENTIALLY HAZARDOUS FOODS HELD AT THE FOLLOWING TEMPERATURES:1. WALK IN COOLER - 52 F2. MEAT COOLER IN HOT PREP AREA 563. PIZZA COLD TOP - 46 ON TOP; 44 ON BOTTOM4. PIE REACH IN COOLER 495. SEAFOOD SALAD STORED ABOVE LOAD LINE - 47 F6. COTTAGE CHEESE ON BUFFET- 50 FACCORDING TO A.M. TEMPERATURE LOGS, PRODUCT WAS HELD 41 DEGREES F AND BELOW IN ALL REFRIGERATION UNITS. CORPORATE TECHNICIAN CURRENTLY ON SITE TO PROVIDE IMMEDIATE SERVICE TO REFRIGERATION UNITS WITH PRIORITY WALK IN COOLER. FOOD ITEMS REMOVED AND STORED ON ICE OR ALTERNATE COOLERS TO MAINTAIN 41 DEGREES.BY THE END OF THE INSPECTION ALL REFRIGERATION UNITS WERE OPERATING AT 41 DEGREES F OR LOWER EXCEPT PIZZA COLD TOP COOLER. DUE TO CONSECUTIVE TEMPERATURE VIOLATIONS, UNIT MUST BE REPLACED OR DISCONTINUED. TECHNICIAN ORDERED REPLACEMENT COLD TOP.
    Location: Buffet
    Equipment: Buffet
  • 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: POTENTIALLY HAZARDOUS FOODS HELD AT THE FOLLOWING TEMPERATURES:1. WALK IN COOLER - 52 F2. MEAT COOLER IN HOT PREP AREA 563. PIZZA COLD TOP - 46 ON TOP; 44 ON BOTTOM4. PIE REACH IN COOLER 495. SEAFOOD SALAD STORED ABOVE LOAD LINE - 47 F6. COTTAGE CHEESE ON BUFFET- 50 FACCORDING TO A.M. TEMPERATURE LOGS, PRODUCT WAS HELD 41 DEGREES F AND BELOW IN ALL REFRIGERATION UNITS. CORPORATE TECHNICIAN CURRENTLY ON SITE TO PROVIDE IMMEDIATE SERVICE TO REFRIGERATION UNITS WITH PRIORITY WALK IN COOLER. FOOD ITEMS REMOVED AND STORED ON ICE OR ALTERNATE COOLERS TO MAINTAIN 41 DEGREES.BY THE END OF THE INSPECTION ALL REFRIGERATION UNITS WERE OPERATING AT 41 DEGREES F OR LOWER EXCEPT PIZZA COLD TOP COOLER. DUE TO CONSECUTIVE TEMPERATURE VIOLATIONS, UNIT MUST BE REPLACED OR DISCONTINUED. TECHNICIAN ORDERED REPLACEMENT COLD TOP.
    Location: Bakery area
    Equipment: Reach in cooler
  • 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: POTENTIALLY HAZARDOUS FOODS HELD AT THE FOLLOWING TEMPERATURES:1. WALK IN COOLER - 52 F2. MEAT COOLER IN HOT PREP AREA 563. PIZZA COLD TOP - 46 ON TOP; 44 ON BOTTOM4. PIE REACH IN COOLER 495. SEAFOOD SALAD STORED ABOVE LOAD LINE - 47 F6. COTTAGE CHEESE ON BUFFET- 50 FACCORDING TO A.M. TEMPERATURE LOGS, PRODUCT WAS HELD 41 DEGREES F AND BELOW IN ALL REFRIGERATION UNITS. CORPORATE TECHNICIAN CURRENTLY ON SITE TO PROVIDE IMMEDIATE SERVICE TO REFRIGERATION UNITS WITH PRIORITY WALK IN COOLER. FOOD ITEMS REMOVED AND STORED ON ICE OR ALTERNATE COOLERS TO MAINTAIN 41 DEGREES.BY THE END OF THE INSPECTION ALL REFRIGERATION UNITS WERE OPERATING AT 41 DEGREES F OR LOWER EXCEPT PIZZA COLD TOP COOLER. DUE TO CONSECUTIVE TEMPERATURE VIOLATIONS, UNIT MUST BE REPLACED OR DISCONTINUED. TECHNICIAN ORDERED REPLACEMENT COLD TOP.
    Location: Cook line
    Equipment: Cold top
  • 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: POTENTIALLY HAZARDOUS FOODS HELD AT THE FOLLOWING TEMPERATURES:1. WALK IN COOLER - 52 F2. MEAT COOLER IN HOT PREP AREA 563. PIZZA COLD TOP - 46 ON TOP; 44 ON BOTTOM4. PIE REACH IN COOLER 495. SEAFOOD SALAD STORED ABOVE LOAD LINE - 47 F6. COTTAGE CHEESE ON BUFFET- 50 FACCORDING TO A.M. TEMPERATURE LOGS, PRODUCT WAS HELD 41 DEGREES F AND BELOW IN ALL REFRIGERATION UNITS. CORPORATE TECHNICIAN CURRENTLY ON SITE TO PROVIDE IMMEDIATE SERVICE TO REFRIGERATION UNITS WITH PRIORITY WALK IN COOLER. FOOD ITEMS REMOVED AND STORED ON ICE OR ALTERNATE COOLERS TO MAINTAIN 41 DEGREES.BY THE END OF THE INSPECTION ALL REFRIGERATION UNITS WERE OPERATING AT 41 DEGREES F OR LOWER EXCEPT PIZZA COLD TOP COOLER. DUE TO CONSECUTIVE TEMPERATURE VIOLATIONS, UNIT MUST BE REPLACED OR DISCONTINUED. TECHNICIAN ORDERED REPLACEMENT COLD TOP.
    Location: Cook line
    Equipment: Reach in cooler
  • Food contact surface(s) soiled (corrected on site)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: BITS OF RAW MEAT LEFT BEHIND BLADE GUARD ON SLICER IN MEAT PREP ROOM.DISMANTLE SLICER ENTIRELY TO PROVIDE EFFECTIVE CLEANING AND SANITIZING ON ALL SURFACES 2.SOILED KNIFE BLADE STORED ON SOILED MAGNETIC STIP IN PREP AREA.MAINTAIN KNIFE STORAGE STRIP IN A CLEAN AND SANTIIZED CONDITION AT ALL TIMES AND FURTHERMORE, ONLY STORE CLEAN AND SANITIZED KNIVES ON STRIP TO PREVENT CROSS FURTHER CROSS CONTAMINATION.BOTTOM OF STORAGE CART SOILED WITH BUILD UP CONTAINING CLEAN AND SANITIZED SALAD BOWLS. PLEASE CLEAN THOROUGHLY BEFORE LOADING.MAINTAIN SALAD BOWL CART IN A CLEAN CONDITON AT ALL TIMES TO PREVENT CONTAMINATION OF FOOD CONTACT SURFACES.RECHECK: RAW MEAT RESIDUE ON BACK SIDE OF SLICER BLADE IN MEAT PREP ROOM.ENSURE SLICER IS DISMANLETED, CLEANED AND SANITIZED ENTIRELY ON ALL SURFACES DAILY. CORRECTED ON SITE.
    Location: Meat room
    Equipment: Slicer
  • Food contact surface(s) soiled (corrected on site)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: BITS OF RAW MEAT LEFT BEHIND BLADE GUARD ON SLICER IN MEAT PREP ROOM.DISMANTLE SLICER ENTIRELY TO PROVIDE EFFECTIVE CLEANING AND SANITIZING ON ALL SURFACES 2.SOILED KNIFE BLADE STORED ON SOILED MAGNETIC STIP IN PREP AREA.MAINTAIN KNIFE STORAGE STRIP IN A CLEAN AND SANTIIZED CONDITION AT ALL TIMES AND FURTHERMORE, ONLY STORE CLEAN AND SANITIZED KNIVES ON STRIP TO PREVENT CROSS FURTHER CROSS CONTAMINATION.BOTTOM OF STORAGE CART SOILED WITH BUILD UP CONTAINING CLEAN AND SANITIZED SALAD BOWLS. PLEASE CLEAN THOROUGHLY BEFORE LOADING.MAINTAIN SALAD BOWL CART IN A CLEAN CONDITON AT ALL TIMES TO PREVENT CONTAMINATION OF FOOD CONTACT SURFACES.RECHECK: RAW MEAT RESIDUE ON BACK SIDE OF SLICER BLADE IN MEAT PREP ROOM.ENSURE SLICER IS DISMANLETED, CLEANED AND SANITIZED ENTIRELY ON ALL SURFACES DAILY. CORRECTED ON SITE.
    Location: Prep area
    Equipment: Knife/utensil rack
  • Food contact surface(s) soiled (corrected on site)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: BITS OF RAW MEAT LEFT BEHIND BLADE GUARD ON SLICER IN MEAT PREP ROOM.DISMANTLE SLICER ENTIRELY TO PROVIDE EFFECTIVE CLEANING AND SANITIZING ON ALL SURFACES 2.SOILED KNIFE BLADE STORED ON SOILED MAGNETIC STIP IN PREP AREA.MAINTAIN KNIFE STORAGE STRIP IN A CLEAN AND SANTIIZED CONDITION AT ALL TIMES AND FURTHERMORE, ONLY STORE CLEAN AND SANITIZED KNIVES ON STRIP TO PREVENT CROSS FURTHER CROSS CONTAMINATION.BOTTOM OF STORAGE CART SOILED WITH BUILD UP CONTAINING CLEAN AND SANITIZED SALAD BOWLS. PLEASE CLEAN THOROUGHLY BEFORE LOADING.MAINTAIN SALAD BOWL CART IN A CLEAN CONDITON AT ALL TIMES TO PREVENT CONTAMINATION OF FOOD CONTACT SURFACES.RECHECK: RAW MEAT RESIDUE ON BACK SIDE OF SLICER BLADE IN MEAT PREP ROOM.ENSURE SLICER IS DISMANLETED, CLEANED AND SANITIZED ENTIRELY ON ALL SURFACES DAILY. CORRECTED ON SITE.
    Location: Buffet
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: GNATS BREEDING IN PLASTIC WRAPPED AROUND MOP SINK FAUCET USED TO CONTAIN LEAK.REMOVE PLASTIC WRAP TO PREVENT BREEDING GROUNDS FOR GNATS. PROVIDE REPAIR TO MOP SINK.
    Location: Kitchen (back)
    Equipment: Mop sink
  • 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: SANITIZING SOLUTION TOO STRONG, 500 PPM QUAT, LOCATED IN BUCKETS ON COOK LINE, SALAD BAR, AND BAKERY DEPARTMENTS.SOLUTIONS PREPARED MANUALLY. SOLUTION DISPENSING FROM THREE COMPARTMENT SINK AT PROPER CONCENTRATION OF 200 PPM QUAT.ENSURE PH TEST STRIPS ARE USED TO MEASURE MANUAL AND CALIBRATED SANITIZING SOLUTIONS FOR PROPER CONCENTRATION.
    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.
    Comments: SANITIZING SOLUTION TOO STRONG, 500 PPM QUAT, LOCATED IN BUCKETS ON COOK LINE, SALAD BAR, AND BAKERY DEPARTMENTS.SOLUTIONS PREPARED MANUALLY. SOLUTION DISPENSING FROM THREE COMPARTMENT SINK AT PROPER CONCENTRATION OF 200 PPM QUAT.ENSURE PH TEST STRIPS ARE USED TO MEASURE MANUAL AND CALIBRATED SANITIZING SOLUTIONS FOR PROPER CONCENTRATION.
    Location: Cook line
  • 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: SANITIZING SOLUTION TOO STRONG, 500 PPM QUAT, LOCATED IN BUCKETS ON COOK LINE, SALAD BAR, AND BAKERY DEPARTMENTS.SOLUTIONS PREPARED MANUALLY. SOLUTION DISPENSING FROM THREE COMPARTMENT SINK AT PROPER CONCENTRATION OF 200 PPM QUAT.ENSURE PH TEST STRIPS ARE USED TO MEASURE MANUAL AND CALIBRATED SANITIZING SOLUTIONS FOR PROPER CONCENTRATION.
    Location: Bakery area
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: RAW MEAT STORED IN CRACKED/DAMAGED LEXAN LOCATED INSIDE WALK IN COOLER.DISCONTINUE USE. PROVIDE A CONTAINER IN GOOD CONDITION.
    Location: Meat room
  • 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: 1. ROOF OF ICE MACHINE BIN SOILED BUILD UP LOCATED IN WAIT STAFF AREA.2. BUILD UP IN THE BOTTOM OF THE DIPPER WELL LOCATED IN BACKERY AREA. CLEAN AND SANITIZE ON A REGULAR BASIS TO PREVENT ACCUMULATION OF SOIL.
    Location: Wait staff area
    Equipment: Ice machine
 07/01/2014Recheck
  • 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: POTENTIALLY HAZARDOUS FOODS HELD AT THE FOLLOWING TEMPERATURES:1. WALK IN COOLER - 52 F2. MEAT COOLER IN HOT PREP AREA 563. PIZZA COLD TOP - 46 ON TOP; 44 ON BOTTOM4. PIE REACH IN COOLER 495. SEAFOOD SALAD STORED ABOVE LOAD LINE - 47 F6. COTTAGE CHEESE ON BUFFET- 50 FACCORDING TO A.M. TEMPERATURE LOGS, PRODUCT WAS HELD 41 DEGREES F AND BELOW IN ALL REFRIGERATION UNITS. CORPORATE TECHNICIAN CURRENTLY ON SITE TO PROVIDE IMMEDIATE SERVICE TO REFRIGERATION UNITS WITH PRIORITY WALK IN COOLER. FOOD ITEMS REMOVED AND STORED ON ICE OR ALTERNATE COOLERS TO MAINTAIN 41 DEGREES.BY THE END OF THE INSPECTION ALL REFRIGERATION UNITS WERE OPERATING AT 41 DEGREES F OR LOWER EXCEPT PIZZA COLD TOP COOLER. DUE TO CONSECUTIVE TEMPERATURE VIOLATIONS, UNIT MUST BE REPLACED OR DISCONTINUED. TECHNICIAN ORDERED REPLACEMENT COLD TOP.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • 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: POTENTIALLY HAZARDOUS FOODS HELD AT THE FOLLOWING TEMPERATURES:1. WALK IN COOLER - 52 F2. MEAT COOLER IN HOT PREP AREA 563. PIZZA COLD TOP - 46 ON TOP; 44 ON BOTTOM4. PIE REACH IN COOLER 495. SEAFOOD SALAD STORED ABOVE LOAD LINE - 47 F6. COTTAGE CHEESE ON BUFFET- 50 FACCORDING TO A.M. TEMPERATURE LOGS, PRODUCT WAS HELD 41 DEGREES F AND BELOW IN ALL REFRIGERATION UNITS. CORPORATE TECHNICIAN CURRENTLY ON SITE TO PROVIDE IMMEDIATE SERVICE TO REFRIGERATION UNITS WITH PRIORITY WALK IN COOLER. FOOD ITEMS REMOVED AND STORED ON ICE OR ALTERNATE COOLERS TO MAINTAIN 41 DEGREES.BY THE END OF THE INSPECTION ALL REFRIGERATION UNITS WERE OPERATING AT 41 DEGREES F OR LOWER EXCEPT PIZZA COLD TOP COOLER. DUE TO CONSECUTIVE TEMPERATURE VIOLATIONS, UNIT MUST BE REPLACED OR DISCONTINUED. TECHNICIAN ORDERED REPLACEMENT COLD TOP.
    Location: Buffet
    Equipment: Buffet
  • 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: POTENTIALLY HAZARDOUS FOODS HELD AT THE FOLLOWING TEMPERATURES:1. WALK IN COOLER - 52 F2. MEAT COOLER IN HOT PREP AREA 563. PIZZA COLD TOP - 46 ON TOP; 44 ON BOTTOM4. PIE REACH IN COOLER 495. SEAFOOD SALAD STORED ABOVE LOAD LINE - 47 F6. COTTAGE CHEESE ON BUFFET- 50 FACCORDING TO A.M. TEMPERATURE LOGS, PRODUCT WAS HELD 41 DEGREES F AND BELOW IN ALL REFRIGERATION UNITS. CORPORATE TECHNICIAN CURRENTLY ON SITE TO PROVIDE IMMEDIATE SERVICE TO REFRIGERATION UNITS WITH PRIORITY WALK IN COOLER. FOOD ITEMS REMOVED AND STORED ON ICE OR ALTERNATE COOLERS TO MAINTAIN 41 DEGREES.BY THE END OF THE INSPECTION ALL REFRIGERATION UNITS WERE OPERATING AT 41 DEGREES F OR LOWER EXCEPT PIZZA COLD TOP COOLER. DUE TO CONSECUTIVE TEMPERATURE VIOLATIONS, UNIT MUST BE REPLACED OR DISCONTINUED. TECHNICIAN ORDERED REPLACEMENT COLD TOP.
    Location: Bakery area
    Equipment: Reach in cooler
  • 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: POTENTIALLY HAZARDOUS FOODS HELD AT THE FOLLOWING TEMPERATURES:1. WALK IN COOLER - 52 F2. MEAT COOLER IN HOT PREP AREA 563. PIZZA COLD TOP - 46 ON TOP; 44 ON BOTTOM4. PIE REACH IN COOLER 495. SEAFOOD SALAD STORED ABOVE LOAD LINE - 47 F6. COTTAGE CHEESE ON BUFFET- 50 FACCORDING TO A.M. TEMPERATURE LOGS, PRODUCT WAS HELD 41 DEGREES F AND BELOW IN ALL REFRIGERATION UNITS. CORPORATE TECHNICIAN CURRENTLY ON SITE TO PROVIDE IMMEDIATE SERVICE TO REFRIGERATION UNITS WITH PRIORITY WALK IN COOLER. FOOD ITEMS REMOVED AND STORED ON ICE OR ALTERNATE COOLERS TO MAINTAIN 41 DEGREES.BY THE END OF THE INSPECTION ALL REFRIGERATION UNITS WERE OPERATING AT 41 DEGREES F OR LOWER EXCEPT PIZZA COLD TOP COOLER. DUE TO CONSECUTIVE TEMPERATURE VIOLATIONS, UNIT MUST BE REPLACED OR DISCONTINUED. TECHNICIAN ORDERED REPLACEMENT COLD TOP.
    Location: Cook line
    Equipment: Cold top
  • 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: POTENTIALLY HAZARDOUS FOODS HELD AT THE FOLLOWING TEMPERATURES:1. WALK IN COOLER - 52 F2. MEAT COOLER IN HOT PREP AREA 563. PIZZA COLD TOP - 46 ON TOP; 44 ON BOTTOM4. PIE REACH IN COOLER 495. SEAFOOD SALAD STORED ABOVE LOAD LINE - 47 F6. COTTAGE CHEESE ON BUFFET- 50 FACCORDING TO A.M. TEMPERATURE LOGS, PRODUCT WAS HELD 41 DEGREES F AND BELOW IN ALL REFRIGERATION UNITS. CORPORATE TECHNICIAN CURRENTLY ON SITE TO PROVIDE IMMEDIATE SERVICE TO REFRIGERATION UNITS WITH PRIORITY WALK IN COOLER. FOOD ITEMS REMOVED AND STORED ON ICE OR ALTERNATE COOLERS TO MAINTAIN 41 DEGREES.BY THE END OF THE INSPECTION ALL REFRIGERATION UNITS WERE OPERATING AT 41 DEGREES F OR LOWER EXCEPT PIZZA COLD TOP COOLER. DUE TO CONSECUTIVE TEMPERATURE VIOLATIONS, UNIT MUST BE REPLACED OR DISCONTINUED. TECHNICIAN ORDERED REPLACEMENT COLD TOP.
    Location: Cook line
    Equipment: Reach in cooler
  • Food contact surface(s) soiled (corrected on site)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: BITS OF RAW MEAT LEFT BEHIND BLADE GUARD ON SLICER IN MEAT PREP ROOM.DISMANTLE SLICER ENTIRELY TO PROVIDE EFFECTIVE CLEANING AND SANITIZING ON ALL SURFACES 2.SOILED KNIFE BLADE STORED ON SOILED MAGNETIC STIP IN PREP AREA.MAINTAIN KNIFE STORAGE STRIP IN A CLEAN AND SANTIIZED CONDITION AT ALL TIMES AND FURTHERMORE, ONLY STORE CLEAN AND SANITIZED KNIVES ON STRIP TO PREVENT CROSS FURTHER CROSS CONTAMINATION.BOTTOM OF STORAGE CART SOILED WITH BUILD UP CONTAINING CLEAN AND SANITIZED SALAD BOWLS. PLEASE CLEAN THOROUGHLY BEFORE LOADING.MAINTAIN SALAD BOWL CART IN A CLEAN CONDITON AT ALL TIMES TO PREVENT CONTAMINATION OF FOOD CONTACT SURFACES.
    Location: Meat room
    Equipment: Slicer
  • Food contact surface(s) soiled (corrected on site)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: BITS OF RAW MEAT LEFT BEHIND BLADE GUARD ON SLICER IN MEAT PREP ROOM.DISMANTLE SLICER ENTIRELY TO PROVIDE EFFECTIVE CLEANING AND SANITIZING ON ALL SURFACES 2.SOILED KNIFE BLADE STORED ON SOILED MAGNETIC STIP IN PREP AREA.MAINTAIN KNIFE STORAGE STRIP IN A CLEAN AND SANTIIZED CONDITION AT ALL TIMES AND FURTHERMORE, ONLY STORE CLEAN AND SANITIZED KNIVES ON STRIP TO PREVENT CROSS FURTHER CROSS CONTAMINATION.BOTTOM OF STORAGE CART SOILED WITH BUILD UP CONTAINING CLEAN AND SANITIZED SALAD BOWLS. PLEASE CLEAN THOROUGHLY BEFORE LOADING.MAINTAIN SALAD BOWL CART IN A CLEAN CONDITON AT ALL TIMES TO PREVENT CONTAMINATION OF FOOD CONTACT SURFACES.
    Location: Prep area
    Equipment: Knife/utensil rack
  • Food contact surface(s) soiled (corrected on site)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: BITS OF RAW MEAT LEFT BEHIND BLADE GUARD ON SLICER IN MEAT PREP ROOM.DISMANTLE SLICER ENTIRELY TO PROVIDE EFFECTIVE CLEANING AND SANITIZING ON ALL SURFACES 2.SOILED KNIFE BLADE STORED ON SOILED MAGNETIC STIP IN PREP AREA.MAINTAIN KNIFE STORAGE STRIP IN A CLEAN AND SANTIIZED CONDITION AT ALL TIMES AND FURTHERMORE, ONLY STORE CLEAN AND SANITIZED KNIVES ON STRIP TO PREVENT CROSS FURTHER CROSS CONTAMINATION.BOTTOM OF STORAGE CART SOILED WITH BUILD UP CONTAINING CLEAN AND SANITIZED SALAD BOWLS. PLEASE CLEAN THOROUGHLY BEFORE LOADING.MAINTAIN SALAD BOWL CART IN A CLEAN CONDITON AT ALL TIMES TO PREVENT CONTAMINATION OF FOOD CONTACT SURFACES.
    Location: Buffet
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: GNATS BREEDING IN PLASTIC WRAPPED AROUND MOP SINK FAUCET USED TO CONTAIN LEAK.REMOVE PLASTIC WRAP TO PREVENT BREEDING GROUNDS FOR GNATS. PROVIDE REPAIR TO MOP SINK.
    Location: Kitchen (back)
    Equipment: Mop sink
  • 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: SANITIZING SOLUTION TOO STRONG, 500 PPM QUAT, LOCATED IN BUCKETS ON COOK LINE, SALAD BAR, AND BAKERY DEPARTMENTS.SOLUTIONS PREPARED MANUALLY. SOLUTION DISPENSING FROM THREE COMPARTMENT SINK AT PROPER CONCENTRATION OF 200 PPM QUAT.ENSURE PH TEST STRIPS ARE USED TO MEASURE MANUAL AND CALIBRATED SANITIZING SOLUTIONS FOR PROPER CONCENTRATION.
    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.
    Comments: SANITIZING SOLUTION TOO STRONG, 500 PPM QUAT, LOCATED IN BUCKETS ON COOK LINE, SALAD BAR, AND BAKERY DEPARTMENTS.SOLUTIONS PREPARED MANUALLY. SOLUTION DISPENSING FROM THREE COMPARTMENT SINK AT PROPER CONCENTRATION OF 200 PPM QUAT.ENSURE PH TEST STRIPS ARE USED TO MEASURE MANUAL AND CALIBRATED SANITIZING SOLUTIONS FOR PROPER CONCENTRATION.
    Location: Cook line
  • 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: SANITIZING SOLUTION TOO STRONG, 500 PPM QUAT, LOCATED IN BUCKETS ON COOK LINE, SALAD BAR, AND BAKERY DEPARTMENTS.SOLUTIONS PREPARED MANUALLY. SOLUTION DISPENSING FROM THREE COMPARTMENT SINK AT PROPER CONCENTRATION OF 200 PPM QUAT.ENSURE PH TEST STRIPS ARE USED TO MEASURE MANUAL AND CALIBRATED SANITIZING SOLUTIONS FOR PROPER CONCENTRATION.
    Location: Bakery area
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: RAW MEAT STORED IN CRACKED/DAMAGED LEXAN LOCATED INSIDE WALK IN COOLER.DISCONTINUE USE. PROVIDE A CONTAINER IN GOOD CONDITION.
    Location: Meat room
  • 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. ROOF OF ICE MACHINE BIN SOILED BUILD UP LOCATED IN WAIT STAFF AREA.2. BUILD UP IN THE BOTTOM OF THE DIPPER WELL LOCATED IN BACKERY AREA. CLEAN AND SANITIZE ON A REGULAR BASIS TO PREVENT ACCUMULATION OF SOIL.
    Location: Wait staff area
    Equipment: Ice machine
 06/24/2014Routine
No violation noted during this evaluation. 06/24/2014Non-Illness Complaint
No violation noted during this evaluation. 05/21/2014Non-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. COLD TOP PIZZA COOLER ON COOK LINE HOLDING FOOD AT 55 DEGREES.THIS REFRIGERATION UNIT DOES NOT HOLD FOOD AT 41 DEGREES F ON A CONSISTENT BASIS ON NUMEROUS INSPECTIONS. REPLACE UNIT OR STORE PRODUCT IN AN ALTERNATE REFRIGERATOR CAPABLE OF HOLDING FOOD AT 41 DEGREES F OR LOWER.2. REACH IN PIE COOLER IN BAKERY AREA HOLDING FOOD AT 52 DEGREES F.RECHECK: REACH IN PIE COOLER HOLDING AT 52 DEGREES F. PROVIDE REPAIR.REPAIR COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER.
    Location: Cook line
  • 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. COLD TOP PIZZA COOLER ON COOK LINE HOLDING FOOD AT 55 DEGREES.THIS REFRIGERATION UNIT DOES NOT HOLD FOOD AT 41 DEGREES F ON A CONSISTENT BASIS ON NUMEROUS INSPECTIONS. REPLACE UNIT OR STORE PRODUCT IN AN ALTERNATE REFRIGERATOR CAPABLE OF HOLDING FOOD AT 41 DEGREES F OR LOWER.2. REACH IN PIE COOLER IN BAKERY AREA HOLDING FOOD AT 52 DEGREES F.RECHECK: REACH IN PIE COOLER HOLDING AT 52 DEGREES F. PROVIDE REPAIR.REPAIR COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER.
    Location: Bakery area
  • 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: MOLD GROWTH ON CEILING TILES ABOVE STEAMER ON COOK LINE.CLEAN SOILED TILES THOROUGHLY AND ON A REGULAR BASIS TO PREVENT GROWTH.
    Location: Cook line
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. SURFACE OF READ AND ORANGE SHELVING PEELING AND SHEDDING PAINT PARTICLES AND SOILED WITH RUST LOCATED IN DISH MACHINE AREA. 2. SURFACE OF GREEN, YELLOW, AND ORANGE STORAGE SHELVING PEELING AND SHEDDING PAINT PARTICLES LOCATED IN WALK IN PRODUCE COOLER.THESE SHELVING UNITS HAVE BEEN RESURFACED NUMEROUS TIMES AND ARE BEYOND REPAIR AND MUST BE REPLACED.RECHECK; A WORK ORDER IS IN PROGRESS TO HAVE ALL SHELVING REPLACED.RECHECK 3/12/14: REPLACEMENT SHELVING ORDERED TODAY ACCORDING TO INVOICE AND SHOULD ARRIVE WITHIN ONE WEEK.
    Location: Dish machine area
    Equipment: Wire shelving
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. SURFACE OF READ AND ORANGE SHELVING PEELING AND SHEDDING PAINT PARTICLES AND SOILED WITH RUST LOCATED IN DISH MACHINE AREA. 2. SURFACE OF GREEN, YELLOW, AND ORANGE STORAGE SHELVING PEELING AND SHEDDING PAINT PARTICLES LOCATED IN WALK IN PRODUCE COOLER.THESE SHELVING UNITS HAVE BEEN RESURFACED NUMEROUS TIMES AND ARE BEYOND REPAIR AND MUST BE REPLACED.RECHECK; A WORK ORDER IS IN PROGRESS TO HAVE ALL SHELVING REPLACED.RECHECK 3/12/14: REPLACEMENT SHELVING ORDERED TODAY ACCORDING TO INVOICE AND SHOULD ARRIVE WITHIN ONE WEEK.
    Location: Walk-in cooler
    Equipment: Wire shelving
  • 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: RUST BUILD UP ON PLATE ABOVE LID ON EXTERIOR ICE MACHINE IN KITCHEN AREA.REMOVE RUST BUILD UP. CLEAN AND SANITIZE THOROUGHLY.
    Location: Kitchen
    Equipment: Ice machine
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: WATER DRIPPING FROM PIPE BEHIND ICE MACHINE IN WAIT STAFF AREA.REPAIR LEAK OR PROVIDE CONNECTOR LEADING TO FLOOR DRAIN.RECHECK: A WORK ORDER IS IN PROGRESS TO HAVE DRIP REPAIRED.
    Location: Wait staff area
    Equipment: Ice machine
 04/11/2014Recheck
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: SILVER WARE SOILED WITH SPOTS OF DRIED FOOD AND STICKY RESIDUES LOCATED IN CONTAINERS NEAR REGISTERS IN DINING AREA.ENSURE UTENSILS HAVE BEEN THOROUGHLY CLEANED AND SANITIZED BEFORE STORAGE IN DINING AREA FOR CONSUMERS.RECHECK: DRIED FOOD RESIDUE REMAINING ON RANDOMLY SELECTED SILVERWARE IN CONTAINERS NEAR REGISTERS IN DINING AREA.ENSURE UTENSILS HAVE BEEN PROPERLY PRE-SOAKED AND THOROUGHLY CLEANED BEFORE STORAGE IN DINING AREA FOR CUSTOMERS.
    Location: Dining room
 03/12/2014Non-Illness Complaint 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: 1. COLD TOP PIZZA COOLER ON COOK LINE HOLDING FOOD AT 55 DEGREES.THIS REFRIGERATION UNIT DOES NOT HOLD FOOD AT 41 DEGREES F ON A CONSISTENT BASIS ON NUMEROUS INSPECTIONS. REPLACE UNIT OR STORE PRODUCT IN AN ALTERNATE REFRIGERATOR CAPABLE OF HOLDING FOOD AT 41 DEGREES F OR LOWER.2. REACH IN PIE COOLER IN BAKERY AREA HOLDING FOOD AT 52 DEGREES F.RECHECK: REACH IN PIE COOLER HOLDING AT 52 DEGREES F. PROVIDE REPAIR.REPAIR COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER.
    Location: Cook line
  • 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. COLD TOP PIZZA COOLER ON COOK LINE HOLDING FOOD AT 55 DEGREES.THIS REFRIGERATION UNIT DOES NOT HOLD FOOD AT 41 DEGREES F ON A CONSISTENT BASIS ON NUMEROUS INSPECTIONS. REPLACE UNIT OR STORE PRODUCT IN AN ALTERNATE REFRIGERATOR CAPABLE OF HOLDING FOOD AT 41 DEGREES F OR LOWER.2. REACH IN PIE COOLER IN BAKERY AREA HOLDING FOOD AT 52 DEGREES F.RECHECK: REACH IN PIE COOLER HOLDING AT 52 DEGREES F. PROVIDE REPAIR.REPAIR COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER.
    Location: Bakery area
  • 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: MOLD GROWTH ON CEILING TILES ABOVE STEAMER ON COOK LINE.CLEAN SOILED TILES THOROUGHLY AND ON A REGULAR BASIS TO PREVENT GROWTH.
    Location: Cook line
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. SURFACE OF READ AND ORANGE SHELVING PEELING AND SHEDDING PAINT PARTICLES AND SOILED WITH RUST LOCATED IN DISH MACHINE AREA. 2. SURFACE OF GREEN, YELLOW, AND ORANGE STORAGE SHELVING PEELING AND SHEDDING PAINT PARTICLES LOCATED IN WALK IN PRODUCE COOLER.THESE SHELVING UNITS HAVE BEEN RESURFACED NUMEROUS TIMES AND ARE BEYOND REPAIR AND MUST BE REPLACED.RECHECK; A WORK ORDER IS IN PROGRESS TO HAVE ALL SHELVING REPLACED.RECHECK 3/12/14: REPLACEMENT SHELVING ORDERED TODAY ACCORDING TO INVOICE AND SHOULD ARRIVE WITHIN ONE WEEK.
    Location: Dish machine area
    Equipment: Wire shelving
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. SURFACE OF READ AND ORANGE SHELVING PEELING AND SHEDDING PAINT PARTICLES AND SOILED WITH RUST LOCATED IN DISH MACHINE AREA. 2. SURFACE OF GREEN, YELLOW, AND ORANGE STORAGE SHELVING PEELING AND SHEDDING PAINT PARTICLES LOCATED IN WALK IN PRODUCE COOLER.THESE SHELVING UNITS HAVE BEEN RESURFACED NUMEROUS TIMES AND ARE BEYOND REPAIR AND MUST BE REPLACED.RECHECK; A WORK ORDER IS IN PROGRESS TO HAVE ALL SHELVING REPLACED.RECHECK 3/12/14: REPLACEMENT SHELVING ORDERED TODAY ACCORDING TO INVOICE AND SHOULD ARRIVE WITHIN ONE WEEK.
    Location: Walk-in cooler
    Equipment: Wire shelving
  • 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: RUST BUILD UP ON PLATE ABOVE LID ON EXTERIOR ICE MACHINE IN KITCHEN AREA.REMOVE RUST BUILD UP. CLEAN AND SANITIZE THOROUGHLY.
    Location: Kitchen
    Equipment: Ice machine
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: WATER DRIPPING FROM PIPE BEHIND ICE MACHINE IN WAIT STAFF AREA.REPAIR LEAK OR PROVIDE CONNECTOR LEADING TO FLOOR DRAIN.RECHECK: A WORK ORDER IS IN PROGRESS TO HAVE DRIP REPAIRED.
    Location: Wait staff area
    Equipment: Ice machine
 03/12/2014Recheck
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: SILVER WARE SOILED WITH SPOTS OF DRIED FOOD AND STICKY RESIDUES LOCATED IN CONTAINERS NEAR REGISTERS IN DINING AREA.ENSURE UTENSILS HAVE BEEN THOROUGHLY CLEANED AND SANITIZED BEFORE STORAGE IN DINING AREA FOR CONSUMERS.RECHECK: DRIED FOOD RESIDUE REMAINING ON RANDOMLY SELECTED SILVERWARE IN CONTAINERS NEAR REGISTERS IN DINING AREA.ENSURE UTENSILS HAVE BEEN PROPERLY PRE-SOAKED AND THOROUGHLY CLEANED BEFORE STORAGE IN DINING AREA FOR CUSTOMERS.
    Location: Dining room
 03/05/2014Non-Illness Complaint 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: 1. COLD TOP PIZZA COOLER ON COOK LINE HOLDING FOOD AT 55 DEGREES.THIS REFRIGERATION UNIT DOES NOT HOLD FOOD AT 41 DEGREES F ON A CONSISTENT BASIS ON NUMEROUS INSPECTIONS. REPLACE UNIT OR STORE PRODUCT IN AN ALTERNATE REFRIGERATOR CAPABLE OF HOLDING FOOD AT 41 DEGREES F OR LOWER.2. REACH IN PIE COOLER IN BAKERY AREA HOLDING FOOD AT 52 DEGREES F.RECHECK: REACH IN PIE COOLER HOLDING AT 52 DEGREES F. PROVIDE REPAIR.REPAIR COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER.
    Location: Cook line
  • 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. COLD TOP PIZZA COOLER ON COOK LINE HOLDING FOOD AT 55 DEGREES.THIS REFRIGERATION UNIT DOES NOT HOLD FOOD AT 41 DEGREES F ON A CONSISTENT BASIS ON NUMEROUS INSPECTIONS. REPLACE UNIT OR STORE PRODUCT IN AN ALTERNATE REFRIGERATOR CAPABLE OF HOLDING FOOD AT 41 DEGREES F OR LOWER.2. REACH IN PIE COOLER IN BAKERY AREA HOLDING FOOD AT 52 DEGREES F.RECHECK: REACH IN PIE COOLER HOLDING AT 52 DEGREES F. PROVIDE REPAIR.REPAIR COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER.
    Location: Bakery area
  • 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: MOLD GROWTH ON CEILING TILES ABOVE STEAMER ON COOK LINE.CLEAN SOILED TILES THOROUGHLY AND ON A REGULAR BASIS TO PREVENT GROWTH.
    Location: Cook line
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. SURFACE OF READ AND ORANGE SHELVING PEELING AND SHEDDING PAINT PARTICLES AND SOILED WITH RUST LOCATED IN DISH MACHINE AREA. 2. SURFACE OF GREEN, YELLOW, AND ORANGE STORAGE SHELVING PEELING AND SHEDDING PAINT PARTICLES LOCATED IN WALK IN PRODUCE COOLER.THESE SHELVING UNITS HAVE BEEN RESURFACED NUMEROUS TIMES AND ARE BEYOND REPAIR AND MUST BE REPLACED.RECHECK; A WORK ORDER IS IN PROGRESS TO HAVE ALL SHELVING REPLACED.
    Location: Dish machine area
    Equipment: Wire shelving
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. SURFACE OF READ AND ORANGE SHELVING PEELING AND SHEDDING PAINT PARTICLES AND SOILED WITH RUST LOCATED IN DISH MACHINE AREA. 2. SURFACE OF GREEN, YELLOW, AND ORANGE STORAGE SHELVING PEELING AND SHEDDING PAINT PARTICLES LOCATED IN WALK IN PRODUCE COOLER.THESE SHELVING UNITS HAVE BEEN RESURFACED NUMEROUS TIMES AND ARE BEYOND REPAIR AND MUST BE REPLACED.RECHECK; A WORK ORDER IS IN PROGRESS TO HAVE ALL SHELVING REPLACED.
    Location: Walk-in cooler
    Equipment: Wire shelving
  • 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: RUST BUILD UP ON PLATE ABOVE LID ON EXTERIOR ICE MACHINE IN KITCHEN AREA.REMOVE RUST BUILD UP. CLEAN AND SANITIZE THOROUGHLY.
    Location: Kitchen
    Equipment: Ice machine
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: WATER DRIPPING FROM PIPE BEHIND ICE MACHINE IN WAIT STAFF AREA.REPAIR LEAK OR PROVIDE CONNECTOR LEADING TO FLOOR DRAIN.RECHECK: A WORK ORDER IS IN PROGRESS TO HAVE DRIP REPAIRED.
    Location: Wait staff area
    Equipment: Ice machine
 03/05/2014Recheck
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: SILVER WARE SOILED WITH SPOTS OF DRIED FOOD AND STICKY RESIDUES LOCATED IN CONTAINERS NEAR REGISTERS IN DINING AREA.ENSURE UTENSILS HAVE BEEN THOROUGHLY CLEANED AND SANITIZED BEFORE STORAGE IN DINING AREA FOR CONSUMERS.
    Location: Dining room
 02/28/2014Non-Illness Complaint
  • 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. COLD TOP PIZZA COOLER ON COOK LINE HOLDING FOOD AT 55 DEGREES.THIS REFRIGERATION UNIT DOES NOT HOLD FOOD AT 41 DEGREES F ON A CONSISTENT BASIS ON NUMEROUS INSPECTIONS. REPLACE UNIT OR STORE PRODUCT IN AN ALTERNATE REFRIGERATOR CAPABLE OF HOLDING FOOD AT 41 DEGREES F OR LOWER.2. REACH IN PIE COOLER IN BAKERY AREA HOLDING FOOD AT 52 DEGREES F.REPAIR COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER.
    Location: Cook line
  • 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. COLD TOP PIZZA COOLER ON COOK LINE HOLDING FOOD AT 55 DEGREES.THIS REFRIGERATION UNIT DOES NOT HOLD FOOD AT 41 DEGREES F ON A CONSISTENT BASIS ON NUMEROUS INSPECTIONS. REPLACE UNIT OR STORE PRODUCT IN AN ALTERNATE REFRIGERATOR CAPABLE OF HOLDING FOOD AT 41 DEGREES F OR LOWER.2. REACH IN PIE COOLER IN BAKERY AREA HOLDING FOOD AT 52 DEGREES F.REPAIR COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER.
    Location: Bakery area
  • 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: MOLD GROWTH ON CEILING TILES ABOVE STEAMER ON COOK LINE.CLEAN SOILED TILES THOROUGHLY AND ON A REGULAR BASIS TO PREVENT GROWTH.
    Location: Cook line
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. SURFACE OF READ AND ORANGE SHELVING PEELING AND SHEDDING PAINT PARTICLES AND SOILED WITH RUST LOCATED IN DISH MACHINE AREA. 2. SURFACE OF GREEN, YELLOW, AND ORANGE STORAGE SHELVING PEELING AND SHEDDING PAINT PARTICLES LOCATED IN WALK IN PRODUCE COOLER.THESE SHELVING UNITS HAVE BEEN RESURFACED NUMEROUS TIMES AND ARE BEYOND REPAIR AND MUST BE REPLACED.
    Location: Dish machine area
    Equipment: Wire shelving
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. SURFACE OF READ AND ORANGE SHELVING PEELING AND SHEDDING PAINT PARTICLES AND SOILED WITH RUST LOCATED IN DISH MACHINE AREA. 2. SURFACE OF GREEN, YELLOW, AND ORANGE STORAGE SHELVING PEELING AND SHEDDING PAINT PARTICLES LOCATED IN WALK IN PRODUCE COOLER.THESE SHELVING UNITS HAVE BEEN RESURFACED NUMEROUS TIMES AND ARE BEYOND REPAIR AND MUST BE REPLACED.
    Location: Walk-in cooler
    Equipment: Wire shelving
  • 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: RUST BUILD UP ON PLATE ABOVE LID ON EXTERIOR ICE MACHINE IN KITCHEN AREA.REMOVE RUST BUILD UP. CLEAN AND SANITIZE THOROUGHLY.
    Location: Kitchen
    Equipment: Ice machine
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: WATER DRIPPING FROM PIPE BEHIND ICE MACHINE IN WAIT STAFF AREA.REPAIR LEAK OR PROVIDE CONNECTOR LEADING TO FLOOR DRAIN.
    Location: Wait staff area
    Equipment: Ice machine
 02/26/2014Routine
  • 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: DISHES NOT SANITIZED PROPERLY AFTER CYCLING THROUGH DISH MACHINE.
    Location: Dish machine area
    Equipment: Dishmachine
  • Sanitizing exposure time or 160 degrees (corrected)
    Hot water sanitizing exposure time or temperature is insufficient.
    Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
    Comments: DISH MACHINE REACHING A MAXIMUM FINAL RINSE TEMPERATURE OF 140 DEGREES F. REPAIR TO SANITIZE AT A FINAL RINSE TEMPERATURE OF 160 DEGREES F (PLATE LEVEL).
    Location: Dish machine area
 02/13/2014Non-Illness Complaint Recheck
  • 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: DISHES NOT SANITIZED PROPERLY AFTER CYCLING THROUGH DISH MACHINE.
    Location: Dish machine area
    Equipment: Dishmachine
  • Sanitizing exposure time or 160 degrees
    Hot water sanitizing exposure time or temperature is insufficient.
    Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
    Comments: DISH MACHINE REACHING A MAXIMUM FINAL RINSE TEMPERATURE OF 140 DEGREES F. REPAIR TO SANITIZE AT A FINAL RINSE TEMPERATURE OF 160 DEGREES F (PLATE LEVEL).
    Location: Dish machine area
 02/11/2014Non-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: PIZZA PREP TOP COOLER HOLDING FOOD AT 49 DEGREES F.PROVIDE COOLER TO HOLD PHF FOOD AT 41 DEGREES F OR LOWER.
    Location: Buffet
  • 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: GNAT ACTIVITY LOCATED IN BACK PREP AREA, DISH MACHINE AND WAIT STAFF AREAS.ELIMINATE BREEDING GROUNDS FOR GNATS. KEEP FLOORS DRY, ESPECIALLY OVER NIGHT. SEAL ALL TRASH CANS AND LAUNDRY BAGS. HANG MOPS ON MOP RACK WHEN NOT IN USE. ELIMATE ALL LEAKS AND STAGNANT WATER. CLEAN DRAINS THOROUGHLY AND TREAT WITH A CHEMICAL AGENT CAPABLE OF KILLING LARVA.
    Location: Dish machine area
  • 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: GNAT ACTIVITY LOCATED IN BACK PREP AREA, DISH MACHINE AND WAIT STAFF AREAS.ELIMINATE BREEDING GROUNDS FOR GNATS. KEEP FLOORS DRY, ESPECIALLY OVER NIGHT. SEAL ALL TRASH CANS AND LAUNDRY BAGS. HANG MOPS ON MOP RACK WHEN NOT IN USE. ELIMATE ALL LEAKS AND STAGNANT WATER. CLEAN DRAINS THOROUGHLY AND TREAT WITH A CHEMICAL AGENT CAPABLE OF KILLING LARVA.
    Location: Prep area
  • 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: GNAT ACTIVITY LOCATED IN BACK PREP AREA, DISH MACHINE AND WAIT STAFF AREAS.ELIMINATE BREEDING GROUNDS FOR GNATS. KEEP FLOORS DRY, ESPECIALLY OVER NIGHT. SEAL ALL TRASH CANS AND LAUNDRY BAGS. HANG MOPS ON MOP RACK WHEN NOT IN USE. ELIMATE ALL LEAKS AND STAGNANT WATER. CLEAN DRAINS THOROUGHLY AND TREAT WITH A CHEMICAL AGENT CAPABLE OF KILLING LARVA.
    Location: Kitchen (back)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. FOOD STORED ON SOILED SHELVING LOCATED INSIDE PRODUCE WALK IN. 2. BOWL CADDY SPLATTERED WITH FOOD RESIDUE ON POSTS.3. SOILED KNIFE BLADE STORED IN HOLDER LOCATED IN DISH MACHINE AREA.4. RAW ANIMAL PRODUCT STORED ON SHELVING SOILED WITH RUST LOCATED INSIDE WALK IN MEAT COOLER.5. RACK CONTAINING CANNED FOOD SOILED WITH MOLD AND RUST RESUDE INSIDE WALK IN PRODUCE COOLER.6. RUST FORMATION ON MAGNETIC KNIFE BLOCK LOCATED IN MEAT PREP ROOM.7. CLEAN ALL STORAGE SHELVING IN HOT PREP AREA AND PRODUCE PREP AREA THOROUGHLY.
    Location: Prep area
    Equipment: Produce walk in
  • Insect control device/installation (corrected)
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: UNAPPROVED INSECT TRAPPING STRIPS STORED ABOVE EXPOSED DISHES AND EQUIPMENT. DISCONTINUE USE OF THIS TYPE OF INSECT TRAPPING DEVICE. NO APPROVED FOR COMMERCIAL KITCHENS.
    Location: Dish machine area
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: WATER POOLED IN CONCRETE SURROUNDING FLOOR DRAIN NEAR STEAM TABLES ON BUFFET.SEAL ALL HOLES AND GAPS TO PREVENT WATER POOLES.RECHECK: NOT COMPLETED. A WORK ORDER IS IN PROGRESS TO HAVE DRAIN AREA SEALED.
    Location: Buffet
  • 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: CEILING TILES SOILED WITH MOLD RESIDUE LOCATED ABOVE DISH MACHINE.
    Location: Dish machine area
  • 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: THERMOMETER NOT AVAILABLE INSIDE REACH IN COLD TOP PIZZA COOLER.
    Location: Buffet
    Equipment: Cold top
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: WATER POOLED AT THE BOTTOM OF THE PIZZA COLD TOP COOLER.PROVIDE REPAIR.
    Location: Buffet
    Equipment: Cold top
  • Food unsafe(Non-Critical) (corrected on site)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: TWO CANNED FOOD ITEMS COVERED WITH MOLD GROWTH ON EXTERIOR LOCATED ON RACK LOCATED INSIDE PRODUCE WALK IN.BOTH CANS DISCARDED
    Location: Walk-in cooler
    Equipment: Produce walk in
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN COMPARTMENTS BELOW STEAM TABLE ON BUFFET AND IN BAKERY DEPARTS.2, CLEAN ALL FLOOR DRAINS SOILED WITH BUILD UP.
    Location: Service counter
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN COMPARTMENTS BELOW STEAM TABLE ON BUFFET AND IN BAKERY DEPARTS.2, CLEAN ALL FLOOR DRAINS SOILED WITH BUILD UP.
    Location: Bakery area
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: WATER DRIPPING FROM PIPE LOCATED AT HAND SINK IN WAIT STAFF AREA NEAR RESTROOMS
    Location: Wait staff area
    Equipment: Hand sink
 09/11/2013Recheck
  • 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: PIZZA PREP TOP COOLER HOLDING FOOD AT 49 DEGREES F.PROVIDE COOLER TO HOLD PHF FOOD AT 41 DEGREES F OR LOWER.
    Location: Buffet
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: GNAT ACTIVITY LOCATED IN BACK PREP AREA, DISH MACHINE AND WAIT STAFF AREAS.ELIMINATE BREEDING GROUNDS FOR GNATS. KEEP FLOORS DRY, ESPECIALLY OVER NIGHT. SEAL ALL TRASH CANS AND LAUNDRY BAGS. HANG MOPS ON MOP RACK WHEN NOT IN USE. ELIMATE ALL LEAKS AND STAGNANT WATER. CLEAN DRAINS THOROUGHLY AND TREAT WITH A CHEMICAL AGENT CAPABLE OF KILLING LARVA.
    Location: Dish machine area
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: GNAT ACTIVITY LOCATED IN BACK PREP AREA, DISH MACHINE AND WAIT STAFF AREAS.ELIMINATE BREEDING GROUNDS FOR GNATS. KEEP FLOORS DRY, ESPECIALLY OVER NIGHT. SEAL ALL TRASH CANS AND LAUNDRY BAGS. HANG MOPS ON MOP RACK WHEN NOT IN USE. ELIMATE ALL LEAKS AND STAGNANT WATER. CLEAN DRAINS THOROUGHLY AND TREAT WITH A CHEMICAL AGENT CAPABLE OF KILLING LARVA.
    Location: Prep area
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: GNAT ACTIVITY LOCATED IN BACK PREP AREA, DISH MACHINE AND WAIT STAFF AREAS.ELIMINATE BREEDING GROUNDS FOR GNATS. KEEP FLOORS DRY, ESPECIALLY OVER NIGHT. SEAL ALL TRASH CANS AND LAUNDRY BAGS. HANG MOPS ON MOP RACK WHEN NOT IN USE. ELIMATE ALL LEAKS AND STAGNANT WATER. CLEAN DRAINS THOROUGHLY AND TREAT WITH A CHEMICAL AGENT CAPABLE OF KILLING LARVA.
    Location: Kitchen (back)
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. FOOD STORED ON SOILED SHELVING LOCATED INSIDE PRODUCE WALK IN. 2. BOWL CADDY SPLATTERED WITH FOOD RESIDUE ON POSTS.3. SOILED KNIFE BLADE STORED IN HOLDER LOCATED IN DISH MACHINE AREA.4. RAW ANIMAL PRODUCT STORED ON SHELVING SOILED WITH RUST LOCATED INSIDE WALK IN MEAT COOLER.5. RACK CONTAINING CANNED FOOD SOILED WITH MOLD AND RUST RESUDE INSIDE WALK IN PRODUCE COOLER.6. RUST FORMATION ON MAGNETIC KNIFE BLOCK LOCATED IN MEAT PREP ROOM.7. CLEAN ALL STORAGE SHELVING IN HOT PREP AREA AND PRODUCE PREP AREA THOROUGHLY.
    Location: Prep area
    Equipment: Produce walk in
  • Insect control device/installation
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: UNAPPROVED INSECT TRAPPING STRIPS STORED ABOVE EXPOSED DISHES AND EQUIPMENT. DISCONTINUE USE OF THIS TYPE OF INSECT TRAPPING DEVICE. NO APPROVED FOR COMMERCIAL KITCHENS.
    Location: Dish machine area
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: WATER POOLED IN CONCRETE SURROUNDING FLOOR DRAIN NEAR STEAM TABLES ON BUFFET.SEAL ALL HOLES AND GAPS TO PREVENT WATER POOLES
    Location: Buffet
  • 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: CEILING TILES SOILED WITH MOLD RESIDUE LOCATED ABOVE DISH MACHINE.
    Location: Dish machine area
  • 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: THERMOMETER NOT AVAILABLE INSIDE REACH IN COLD TOP PIZZA COOLER.
    Location: Buffet
    Equipment: Cold top
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: WATER POOLED AT THE BOTTOM OF THE PIZZA COLD TOP COOLER.PROVIDE REPAIR.
    Location: Buffet
    Equipment: Cold top
  • Food unsafe(Non-Critical) (corrected on site)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: TWO CANNED FOOD ITEMS COVERED WITH MOLD GROWTH ON EXTERIOR LOCATED ON RACK LOCATED INSIDE PRODUCE WALK IN.BOTH CANS DISCARDED
    Location: Walk-in cooler
    Equipment: Produce walk in
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN COMPARTMENTS BELOW STEAM TABLE ON BUFFET AND IN BAKERY DEPARTS.2, CLEAN ALL FLOOR DRAINS SOILED WITH BUILD UP.
    Location: Service counter
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN COMPARTMENTS BELOW STEAM TABLE ON BUFFET AND IN BAKERY DEPARTS.2, CLEAN ALL FLOOR DRAINS SOILED WITH BUILD UP.
    Location: Bakery area
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: WATER DRIPPING FROM PIPE LOCATED AT HAND SINK IN WAIT STAFF AREA NEAR RESTROOMS
    Location: Wait staff area
    Equipment: Hand sink
 09/04/2013Routine
  • Wet cleaning (corrected)
    Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
    Correction: Food contact surface(s) shall be effectively washed.
    Comments: DOLLY CONTAINING CLEAN AND SANITIZED BOWLS SOILED ON THE BOTTOM.ENSURE DOLLY HAS BEEN THOROUGHLY WASHED TO REMOVE ALL FOOD RESIDUE BEFORE STORAGE OF CLEAN AND SANITIZED SALAD BOWLS.
    Location: Dish machine area
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: MOP SINK FILLED WITH CLUTTER AND DEBRIS.REMOVE ALL DEBRIS FROM MOP SINK TO PREVENT HARBORAGE OF INSECTS.
    Location: Utility room
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: WATER POOLED AT THE BOTTOM OF THE REACH IN COLD TOP PIZZA COOLER.CLEAR DRAIN LINE TO PREVENT WATER POOL ON BOTTOM.
    Location: Cook line
  • Food unsafe(Non-Critical) (corrected on site)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: TWO DENTED CANS STORED ON STORAGE RACK LOCATED INSIDE WALK IN PRODUCE COOLER.REMOVE DENTED CANS FROM FOOD SERVICE OPERATIONS.
    Location: Walk-in cooler
  • 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: FIXED EQUIPMENT INCLUDING EXTERIOR OVENS, REFRIGERATORS, PROOFERS, DOUGH MIXER, ETC.... SOILED WITH DRIED FOOD RESIDUE LOCATED IN THE BAKERY DEPARTMENT.CLEAN AND SANITIZE ALL EQUIPMENT AND SURFACES WHERE BUILD UP IS APPARENT.BUILD UP(DRIED FOOD RESIDUE) ON CORNERS AND EDGES OF FOOD CART IN HOT FOODS PREP AREA.CLEAN SURFACE OF CART THOROUGHLY ON A REGULAR BASIS TO REMOVE ALL BUILD UP.
    Location: Bakery area
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: WATER POOLED IN WAIT STAFF AREA DUE TO PIPE LEAK BEHIND ICE MACHINE IN WAIT STAFF AREA ON WEST END.WATER DRIPPING FROM HAND SINK PIPE NEXT TO ICE MACHINE.REPAIR LEAKS.
    Location: Wait staff area
    Equipment: Ice machine
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: WATER POOLED IN WAIT STAFF AREA DUE TO PIPE LEAK BEHIND ICE MACHINE IN WAIT STAFF AREA ON WEST END.WATER DRIPPING FROM HAND SINK PIPE NEXT TO ICE MACHINE.REPAIR LEAKS.
    Location: Wait staff area
    Equipment: Hand sink
 04/23/2013Recheck
  • Wet cleaning
    Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
    Correction: Food contact surface(s) shall be effectively washed.
    Comments: DOLLY CONTAINING CLEAN AND SANITIZED BOWLS SOILED ON THE BOTTOM.ENSURE DOLLY HAS BEEN THOROUGHLY WASHED TO REMOVE ALL FOOD RESIDUE BEFORE STORAGE OF CLEAN AND SANITIZED SALAD BOWLS.
    Location: Dish machine area
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: MOP SINK FILLED WITH CLUTTER AND DEBRIS.REMOVE ALL DEBRIS FROM MOP SINK TO PREVENT HARBORAGE OF INSECTS.
    Location: Utility room
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: WATER POOLED AT THE BOTTOM OF THE REACH IN COLD TOP PIZZA COOLER.CLEAR DRAIN LINE TO PREVENT WATER POOL ON BOTTOM.
    Location: Cook line
  • Food unsafe(Non-Critical) (corrected on site)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: TWO DENTED CANS STORED ON STORAGE RACK LOCATED INSIDE WALK IN PRODUCE COOLER.REMOVE DENTED CANS FROM FOOD SERVICE OPERATIONS.
    Location: Walk-in cooler
  • 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: FIXED EQUIPMENT INCLUDING EXTERIOR OVENS, REFRIGERATORS, PROOFERS, DOUGH MIXER, ETC.... SOILED WITH DRIED FOOD RESIDUE LOCATED IN THE BAKERY DEPARTMENT.CLEAN AND SANITIZE ALL EQUIPMENT AND SURFACES WHERE BUILD UP IS APPARENT.BUILD UP(DRIED FOOD RESIDUE) ON CORNERS AND EDGES OF FOOD CART IN HOT FOODS PREP AREA.CLEAN SURFACE OF CART THOROUGHLY ON A REGULAR BASIS TO REMOVE ALL BUILD UP.
    Location: Bakery area
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: WATER POOLED IN WAIT STAFF AREA DUE TO PIPE LEAK BEHIND ICE MACHINE IN WAIT STAFF AREA ON WEST END.WATER DRIPPING FROM HAND SINK PIPE NEXT TO ICE MACHINE.REPAIR LEAKS.
    Location: Wait staff area
    Equipment: Ice machine
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: WATER POOLED IN WAIT STAFF AREA DUE TO PIPE LEAK BEHIND ICE MACHINE IN WAIT STAFF AREA ON WEST END.WATER DRIPPING FROM HAND SINK PIPE NEXT TO ICE MACHINE.REPAIR LEAKS.
    Location: Wait staff area
    Equipment: Hand sink
 04/16/2013Routine
No violation noted during this evaluation. 04/02/2013Non-Illness Complaint
  • Sanitizing exposure time or 160 degrees (corrected on site)
    Hot water sanitizing exposure time or temperature is insufficient.
    Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
    Comments: DISH MACHINE SANITIZING AT THE FINAL RINSE TEMPERATURE OF 180 DEGREES F (160 DEGREES PLATE LEVEL). BOOSTER HEATER WAS NOT TURNED ON. ENSURE DISH MACHINE IS SANITIZING AT THE PROPER FINAL RINSE TEMPERATURE BEFORE OPERATING.
    Location: Dish machine area
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN AND SANITIZED SALAD BOWLS STORED ON DIRTY/SOILED STORAGE CART. ENSURE CART HAS BEEN THOROUGHLY CLEANED BEFORE STORING CLEAN AND SANITIZED BOWLS. CONSISTENT REPEAT VIOLATION.2. LADELS AND TONGS STORED SOILED WITH BUILD UP ON SURFACES ON COOK LINE. ENSURE ALL FOOD SOIL HAS BEEN THOROUGHLY REMOVED BEFORE UTENSIL STORAGE.
    Location: Kitchen
  • Floors, walls, ceilings cleanability (corrected)
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: PROVIDE COVER OVER AIR VENTS LOCATE IN BACK HALL WAY IN KITCHEN AREA.
    Location: Kitchen
  • 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: HEAVY GREASE AND FRIED FOOD RESIDUE EMBEDDED ON FLOOR BEHIND EQUIPMENT ON COOK LINE. CLEAN FLOOR ON ENTIRE LINE THOROUGHLY.
    Location: Cook line
  • Walls, floors, etc/soiled (corrected on site)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: HEAVY GREASE AND FRIED FOOD RESIDUE EMBEDDED ON FLOOR BEHIND EQUIPMENT ON COOK LINE. CLEAN FLOOR ON ENTIRE LINE THOROUGHLY.
    Location: -
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. COATING LOCATED ON GREEN, ORANGE, AND YELLOW SHELVING CHIPPED LOCATED INSIDE WALK IN PRODUCE COOLER. RESURFACE OR REPLACE SHELVING.2. WATER POOLING AT THE BOTTOM OF PIZZA PREP TOP COOLER. CLEAR DRAIN LINE.
    Location: Kitchen
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: PROVIDE FRESH CAULK BETWEEN ICE MACHINE AND COMPRESSOR AND BIN LOCATED IN WAIT STAFF AREA ON SOUTH END OF THE BUILDING.
    Location: Cook line
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. EXTERIOR/TOP OF DISH MACHINE SOILED WITH BUILD UP.2. RUST BUIULD UP ON LEGS OF MEAT GRINDER.3. RUST DEVELOPING ON DOOR FRAME OF REACH IN REFRIGERATOR CONTAINING RAW CHICKEN.4. EXTERIOR OF STOVE, DEEP FRYERS, ETC SOILED WITH GREASE AND FRIED FOOD RESIDUE ON BOTH SIDES OF EQUIPMENT.4. WALLS SOILED BEHIND SHELVING LOCATED INSIDE WALK IN PRODUCE COOLER.CLEAN OR RESURFACE ALL SOILED EQUIPMENT.
    Location: Kitchen
  • Covered trash can in womens restroom (corrected)
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Comments: PROVIDE A COVER OVER SANITARY NAKPKIN HOLDER IN STALL LOCATED ON THE FAR RIGHT OPPOSITE WALL IN WOMENS RESTROOM.
    Location: Womens restroom
  • 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: UTENSILS STORED IN A PITCHER OF WATER HOLDING AT 72 DEGREES F. STORE UTENSILS IN HOT WATER HOLDING AT 135 DEGREES F OR HIGHER.
    Location: Kitchen
 12/11/2012Recheck
  • Sanitizing exposure time or 160 degrees (corrected on site)
    Hot water sanitizing exposure time or temperature is insufficient.
    Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
    Comments: DISH MACHINE SANITIZING AT THE FINAL RINSE TEMPERATURE OF 180 DEGREES F (160 DEGREES PLATE LEVEL). BOOSTER HEATER WAS NOT TURNED ON. ENSURE DISH MACHINE IS SANITIZING AT THE PROPER FINAL RINSE TEMPERATURE BEFORE OPERATING.
    Location: Dish machine area
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN AND SANITIZED SALAD BOWLS STORED ON DIRTY/SOILED STORAGE CART. ENSURE CART HAS BEEN THOROUGHLY CLEANED BEFORE STORING CLEAN AND SANITIZED BOWLS. CONSISTENT REPEAT VIOLATION.2. LADELS AND TONGS STORED SOILED WITH BUILD UP ON SURFACES ON COOK LINE. ENSURE ALL FOOD SOIL HAS BEEN THOROUGHLY REMOVED BEFORE UTENSIL STORAGE.
    Location: Kitchen
  • 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: UTENSILS STORED IN A PITCHER OF WATER HOLDING AT 72 DEGREES F. STORE UTENSILS IN HOT WATER HOLDING AT 135 DEGREES F OR HIGHER.
    Location: Kitchen
  • Covered trash can in womens restroom
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Comments: PROVIDE A COVER OVER SANITARY NAKPKIN HOLDER IN STALL LOCATED ON THE FAR RIGHT OPPOSITE WALL IN WOMENS RESTROOM.
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. EXTERIOR/TOP OF DISH MACHINE SOILED WITH BUILD UP.2. RUST BUIULD UP ON LEGS OF MEAT GRINDER.3. RUST DEVELOPING ON DOOR FRAME OF REACH IN REFRIGERATOR CONTAINING RAW CHICKEN.4. EXTERIOR OF STOVE, DEEP FRYERS, ETC SOILED WITH GREASE AND FRIED FOOD RESIDUE ON BOTH SIDES OF EQUIPMENT.4. WALLS SOILED BEHIND SHELVING LOCATED INSIDE WALK IN PRODUCE COOLER.CLEAN OR RESURFACE ALL SOILED EQUIPMENT.
    Location: Kitchen
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: PROVIDE FRESH CAULK BETWEEN ICE MACHINE AND COMPRESSOR AND BIN LOCATED IN WAIT STAFF AREA ON SOUTH END OF THE BUILDING.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. COATING LOCATED ON GREEN, ORANGE, AND YELLOW SHELVING CHIPPED LOCATED INSIDE WALK IN PRODUCE COOLER. RESURFACE OR REPLACE SHELVING.2. WATER POOLING AT THE BOTTOM OF PIZZA PREP TOP COOLER. CLEAR DRAIN LINE.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected on site)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: HEAVY GREASE AND FRIED FOOD RESIDUE EMBEDDED ON FLOOR BEHIND EQUIPMENT ON COOK LINE. CLEAN FLOOR ON ENTIRE LINE THOROUGHLY.
    Location: -
  • 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: HEAVY GREASE AND FRIED FOOD RESIDUE EMBEDDED ON FLOOR BEHIND EQUIPMENT ON COOK LINE. CLEAN FLOOR ON ENTIRE LINE THOROUGHLY.
    Location: Cook line
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: PROVIDE COVER OVER AIR VENTS LOCATE IN BACK HALL WAY IN KITCHEN AREA.
    Location: Kitchen
 12/03/2012Routine
  • 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: STIR FRIED PORK HOLDING AT 121 DEGREES F AT STIR FRY STATION ON BUFFET.
    Location: Buffet
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN AND SANITIZED SALAD BOWLS SOILED ON A DIRTY PLATE DOLLY. REMOVE ALL BUILD UP IN CREVICES AND SURFACES, ESPECIALLY AT THE BOTTOM OF THE POLES AND ENSURE DOLLY HAS BEEN THOROUGHLY CLEANED AND SANITIZED BEFORE STORING BOWLS. CONSISTENT REPEAT VIOLATION.2. THREE SOILED KNIVES STORED IN KNIFE BLOCK LOCATED IN THE DISH MACHINE AREA.3. MAGNETIC STRIP SOILED WITH DRIED FOOD RESIDUE LOCATED IN BACK PREP AREA AND SOILED WITH RUST LOCATED IN THE PRODUCE PREP AREA.4. TONGS SOILED WITH ENCRUSTED FOOD LOCATED ON RACK IN HOT FOODS BUFFET PREP AREA.5. DRIED MEAT RESIDUE LOCATED ON SLICER UNDER BLADE COVER AND BUILD UP ON BACK SIDE LOCATED IN THE MEAT PREP ROOM.ENSURE ALL FOOD CONTACT SURFACES ARE KEPT IN A CLEAN AND SANITIZED CONDITION TO PREVENT POSSIBLE CROSS CONTAMINATION.
    Location: Prep area
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN AND SANITIZED SALAD BOWLS SOILED ON A DIRTY PLATE DOLLY. REMOVE ALL BUILD UP IN CREVICES AND SURFACES, ESPECIALLY AT THE BOTTOM OF THE POLES AND ENSURE DOLLY HAS BEEN THOROUGHLY CLEANED AND SANITIZED BEFORE STORING BOWLS. CONSISTENT REPEAT VIOLATION.2. THREE SOILED KNIVES STORED IN KNIFE BLOCK LOCATED IN THE DISH MACHINE AREA.3. MAGNETIC STRIP SOILED WITH DRIED FOOD RESIDUE LOCATED IN BACK PREP AREA AND SOILED WITH RUST LOCATED IN THE PRODUCE PREP AREA.4. TONGS SOILED WITH ENCRUSTED FOOD LOCATED ON RACK IN HOT FOODS BUFFET PREP AREA.5. DRIED MEAT RESIDUE LOCATED ON SLICER UNDER BLADE COVER AND BUILD UP ON BACK SIDE LOCATED IN THE MEAT PREP ROOM.ENSURE ALL FOOD CONTACT SURFACES ARE KEPT IN A CLEAN AND SANITIZED CONDITION TO PREVENT POSSIBLE CROSS CONTAMINATION.
    Location: Produce room
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN AND SANITIZED SALAD BOWLS SOILED ON A DIRTY PLATE DOLLY. REMOVE ALL BUILD UP IN CREVICES AND SURFACES, ESPECIALLY AT THE BOTTOM OF THE POLES AND ENSURE DOLLY HAS BEEN THOROUGHLY CLEANED AND SANITIZED BEFORE STORING BOWLS. CONSISTENT REPEAT VIOLATION.2. THREE SOILED KNIVES STORED IN KNIFE BLOCK LOCATED IN THE DISH MACHINE AREA.3. MAGNETIC STRIP SOILED WITH DRIED FOOD RESIDUE LOCATED IN BACK PREP AREA AND SOILED WITH RUST LOCATED IN THE PRODUCE PREP AREA.4. TONGS SOILED WITH ENCRUSTED FOOD LOCATED ON RACK IN HOT FOODS BUFFET PREP AREA.5. DRIED MEAT RESIDUE LOCATED ON SLICER UNDER BLADE COVER AND BUILD UP ON BACK SIDE LOCATED IN THE MEAT PREP ROOM.ENSURE ALL FOOD CONTACT SURFACES ARE KEPT IN A CLEAN AND SANITIZED CONDITION TO PREVENT POSSIBLE CROSS CONTAMINATION.
    Location: Meat room
  • 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 AND PIPES BELOW ONE BAY SINK LOCATED IN THE BAKERY.
    Location: Bakery area
  • 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: THERMOMETER NOT AVAILABLE IN HOT CASE LOCATED NEAR BAKERY. PROVIDE THERMOMETER INSIDE CASE.
    Location: Bakery area
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: EXTERIOR WALK IN FREEZER DOOR SOILED. CLEAN THOROUGHLY.
    Location: Kitchen (back)
  • 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: 1. DRIED FOOD RESIDUE ON TWO FOOD STORAGE CARTS LOCATED IN BACK PREP AREA. 2. BUILD UP ON SURFACE OF ONE COMPARTMENT SINK. 3. RACK CONTAINING CANNED FOODS SOILED WITH DRIED FOOD RESIDUE INSIDE WALK IN PRODUCE COOLER.
    Location: Kitchen
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: CARBON BUILD UP ON SURFACE OF SAUTE PANS LOCATED IN THE STIR FRY PREP AREA. REMOVE CARBON BUILD UP.
    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.
    Comments: 1. WATER NOT AVAILABLE AT ONE OF TWO HAND SINKS LOCATED IN WOMENS RESTROOM. PROVIDE REPAIR. A WORK ORDER HAS BEEN CALLED IN TO PROVIDE REPAIR. CORRECTED2. WATER POOLED AT THE BOTTOM OF THE REACH IN PIZZA COOLER. CLEAR DRAIN LINE TO PREVENT WATER BACKING UP INSIDE COOLER.3. STAGNANT WATER POOLING IN THE BAKERY IN THE VICINITY OF THE HAND SINK AND OVEN. DETERMINE SOURCE OF LEAK AND PROVIDE REPAIR.CORRECTEDRECHECK: WATER POOLED AT THE BOTTOM OF REACH IN PIZZA COOLER. SERVICE WAS PROVIDED. TECHNICIAN CALLED AND WILL PROVIDE SERVICE AGAIN TO FIX PROBLEM.
    Location: Womens restroom
    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.
    Comments: 1. WATER NOT AVAILABLE AT ONE OF TWO HAND SINKS LOCATED IN WOMENS RESTROOM. PROVIDE REPAIR. A WORK ORDER HAS BEEN CALLED IN TO PROVIDE REPAIR. CORRECTED2. WATER POOLED AT THE BOTTOM OF THE REACH IN PIZZA COOLER. CLEAR DRAIN LINE TO PREVENT WATER BACKING UP INSIDE COOLER.3. STAGNANT WATER POOLING IN THE BAKERY IN THE VICINITY OF THE HAND SINK AND OVEN. DETERMINE SOURCE OF LEAK AND PROVIDE REPAIR.CORRECTEDRECHECK: WATER POOLED AT THE BOTTOM OF REACH IN PIZZA COOLER. SERVICE WAS PROVIDED. TECHNICIAN CALLED AND WILL PROVIDE SERVICE AGAIN TO FIX PROBLEM.
    Location: Cook line
    Equipment: Reach in cooler
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. WATER NOT AVAILABLE AT ONE OF TWO HAND SINKS LOCATED IN WOMENS RESTROOM. PROVIDE REPAIR. A WORK ORDER HAS BEEN CALLED IN TO PROVIDE REPAIR. CORRECTED2. WATER POOLED AT THE BOTTOM OF THE REACH IN PIZZA COOLER. CLEAR DRAIN LINE TO PREVENT WATER BACKING UP INSIDE COOLER.3. STAGNANT WATER POOLING IN THE BAKERY IN THE VICINITY OF THE HAND SINK AND OVEN. DETERMINE SOURCE OF LEAK AND PROVIDE REPAIR.CORRECTEDRECHECK: WATER POOLED AT THE BOTTOM OF REACH IN PIZZA COOLER. SERVICE WAS PROVIDED. TECHNICIAN CALLED AND WILL PROVIDE SERVICE AGAIN TO FIX PROBLEM.
    Location: Bakery area
 08/10/2012Recheck
  • 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: STIR FRIED PORK HOLDING AT 121 DEGREES F AT STIR FRY STATION ON BUFFET.
    Location: Buffet
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN AND SANITIZED SALAD BOWLS SOILED ON A DIRTY PLATE DOLLY. REMOVE ALL BUILD UP IN CREVICES AND SURFACES, ESPECIALLY AT THE BOTTOM OF THE POLES AND ENSURE DOLLY HAS BEEN THOROUGHLY CLEANED AND SANITIZED BEFORE STORING BOWLS. CONSISTENT REPEAT VIOLATION.2. THREE SOILED KNIVES STORED IN KNIFE BLOCK LOCATED IN THE DISH MACHINE AREA.3. MAGNETIC STRIP SOILED WITH DRIED FOOD RESIDUE LOCATED IN BACK PREP AREA AND SOILED WITH RUST LOCATED IN THE PRODUCE PREP AREA.4. TONGS SOILED WITH ENCRUSTED FOOD LOCATED ON RACK IN HOT FOODS BUFFET PREP AREA.5. DRIED MEAT RESIDUE LOCATED ON SLICER UNDER BLADE COVER AND BUILD UP ON BACK SIDE LOCATED IN THE MEAT PREP ROOM.ENSURE ALL FOOD CONTACT SURFACES ARE KEPT IN A CLEAN AND SANITIZED CONDITION TO PREVENT POSSIBLE CROSS CONTAMINATION.
    Location: Prep area
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN AND SANITIZED SALAD BOWLS SOILED ON A DIRTY PLATE DOLLY. REMOVE ALL BUILD UP IN CREVICES AND SURFACES, ESPECIALLY AT THE BOTTOM OF THE POLES AND ENSURE DOLLY HAS BEEN THOROUGHLY CLEANED AND SANITIZED BEFORE STORING BOWLS. CONSISTENT REPEAT VIOLATION.2. THREE SOILED KNIVES STORED IN KNIFE BLOCK LOCATED IN THE DISH MACHINE AREA.3. MAGNETIC STRIP SOILED WITH DRIED FOOD RESIDUE LOCATED IN BACK PREP AREA AND SOILED WITH RUST LOCATED IN THE PRODUCE PREP AREA.4. TONGS SOILED WITH ENCRUSTED FOOD LOCATED ON RACK IN HOT FOODS BUFFET PREP AREA.5. DRIED MEAT RESIDUE LOCATED ON SLICER UNDER BLADE COVER AND BUILD UP ON BACK SIDE LOCATED IN THE MEAT PREP ROOM.ENSURE ALL FOOD CONTACT SURFACES ARE KEPT IN A CLEAN AND SANITIZED CONDITION TO PREVENT POSSIBLE CROSS CONTAMINATION.
    Location: Produce room
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN AND SANITIZED SALAD BOWLS SOILED ON A DIRTY PLATE DOLLY. REMOVE ALL BUILD UP IN CREVICES AND SURFACES, ESPECIALLY AT THE BOTTOM OF THE POLES AND ENSURE DOLLY HAS BEEN THOROUGHLY CLEANED AND SANITIZED BEFORE STORING BOWLS. CONSISTENT REPEAT VIOLATION.2. THREE SOILED KNIVES STORED IN KNIFE BLOCK LOCATED IN THE DISH MACHINE AREA.3. MAGNETIC STRIP SOILED WITH DRIED FOOD RESIDUE LOCATED IN BACK PREP AREA AND SOILED WITH RUST LOCATED IN THE PRODUCE PREP AREA.4. TONGS SOILED WITH ENCRUSTED FOOD LOCATED ON RACK IN HOT FOODS BUFFET PREP AREA.5. DRIED MEAT RESIDUE LOCATED ON SLICER UNDER BLADE COVER AND BUILD UP ON BACK SIDE LOCATED IN THE MEAT PREP ROOM.ENSURE ALL FOOD CONTACT SURFACES ARE KEPT IN A CLEAN AND SANITIZED CONDITION TO PREVENT POSSIBLE CROSS CONTAMINATION.
    Location: Meat room
  • 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 AND PIPES BELOW ONE BAY SINK LOCATED IN THE BAKERY.
    Location: Bakery area
  • 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: THERMOMETER NOT AVAILABLE IN HOT CASE LOCATED NEAR BAKERY. PROVIDE THERMOMETER INSIDE CASE.
    Location: Bakery area
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: EXTERIOR WALK IN FREEZER DOOR SOILED. CLEAN THOROUGHLY.
    Location: Kitchen (back)
  • 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. DRIED FOOD RESIDUE ON TWO FOOD STORAGE CARTS LOCATED IN BACK PREP AREA. 2. BUILD UP ON SURFACE OF ONE COMPARTMENT SINK. 3. RACK CONTAINING CANNED FOODS SOILED WITH DRIED FOOD RESIDUE INSIDE WALK IN PRODUCE COOLER.
    Location: Kitchen
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: CARBON BUILD UP ON SURFACE OF SAUTE PANS LOCATED IN THE STIR FRY PREP AREA. REMOVE CARBON BUILD UP.
    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.
    Comments: 1. WATER NOT AVAILABLE AT ONE OF TWO HAND SINKS LOCATED IN WOMENS RESTROOM. PROVIDE REPAIR. A WORK ORDER HAS BEEN CALLED IN TO PROVIDE REPAIR.2. WATER POOLED AT THE BOTTOM OF THE REACH IN PIZZA COOLER. CLEAR DRAIN LINE TO PREVENT WATER BACKING UP INSIDE COOLER.3. STAGNANT WATER POOLING IN THE BAKERY IN THE VICINITY OF THE HAND SINK AND OVEN. DETERMINE SOURCE OF LEAK AND PROVIDE REPAIR.
    Location: Womens restroom
    Equipment: Hand sink
 07/31/2012Routine
No violation noted during this evaluation. 04/19/2012Non-Illness Complaint
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: ALL EMPLOYEES HANDLING/PREPARING FOOD MUST WEAR A HAIR RESTRAINT SUCH AS A HAIR NET, VISOR, CAP, OR COVERING.
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. WASH AND FINAL RINSE GUAGES ON DISHMACHINE NOT DISPLAYING CORRECT TEMPERATURES AFTER CYCLING. PROVIDE REPAIR TO GUAGE TO DISPLAY ACCURATE TEMPERATURES.2. COATING ON ICE SCOOP HOLDER ERRODED HANGING ON SIDE OF ICE MACHINE LOCATED IN WAIT STAFF AREA. RESURFACE OR REPLACE HOLDER.3. 2-3 INCH GAP LOCATED ON THE HOOD SYSTEM. PROVIDE A SPACER TO SEAL GAP.
    Location: Dish machine area
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. WASH AND FINAL RINSE GUAGES ON DISHMACHINE NOT DISPLAYING CORRECT TEMPERATURES AFTER CYCLING. PROVIDE REPAIR TO GUAGE TO DISPLAY ACCURATE TEMPERATURES.2. COATING ON ICE SCOOP HOLDER ERRODED HANGING ON SIDE OF ICE MACHINE LOCATED IN WAIT STAFF AREA. RESURFACE OR REPLACE HOLDER.3. 2-3 INCH GAP LOCATED ON THE HOOD SYSTEM. PROVIDE A SPACER TO SEAL GAP.
  • 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: BOTTOM OF BOWL DOLLY SOILED WITH BUILD UP. CLEAN AND SANITIZE THOROUGHLY ON A REGULAR BASIS.
    Location: Dish machine area
  • 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: BOTTOM OF BOWL DOLLY SOILED WITH BUILD UP. CLEAN AND SANITIZE THOROUGHLY ON A REGULAR BASIS.
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: SMALL STREAM OF WATER RUNNING FROM HOT WATER FAUCET TURNED TO MAXIMUM CAPACITY LOCATED AT HAND SINK IN BACK KITCHEN. INCREASE WATER FLOW/VELOCITY AT HAND SINK.
    Location: Kitchen (back)
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: SMALL STREAM OF WATER RUNNING FROM HOT WATER FAUCET TURNED TO MAXIMUM CAPACITY LOCATED AT HAND SINK IN BACK KITCHEN. INCREASE WATER FLOW/VELOCITY AT HAND SINK.
 03/27/2012Recheck
  • Hair restraints
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: ALL EMPLOYEES HANDLING/PREPARING FOOD MUST WEAR A HAIR RESTRAINT SUCH AS A HAIR NET, VISOR, CAP, OR COVERING.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. WASH AND FINAL RINSE GUAGES ON DISHMACHINE NOT DISPLAYING CORRECT TEMPERATURES AFTER CYCLING. PROVIDE REPAIR TO GUAGE TO DISPLAY ACCURATE TEMPERATURES.2. COATING ON ICE SCOOP HOLDER ERRODED HANGING ON SIDE OF ICE MACHINE LOCATED IN WAIT STAFF AREA. RESURFACE OR REPLACE HOLDER.3. 2-3 INCH GAP LOCATED ON THE HOOD SYSTEM. PROVIDE A SPACER TO SEAL GAP.
    Location: Dish machine area
  • 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: BOTTOM OF BOWL DOLLY SOILED WITH BUILD UP. CLEAN AND SANITIZE THOROUGHLY ON A REGULAR BASIS.
    Location: Dish machine area
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: SMALL STREAM OF WATER RUNNING FROM HOT WATER FAUCET TURNED TO MAXIMUM CAPACITY LOCATED AT HAND SINK IN BACK KITCHEN. INCREASE WATER FLOW/VELOCITY AT HAND SINK.
    Location: Kitchen (back)
 03/20/2012Routine

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