Golden Corral Buffet & Grill, 6102 W 38TH ST, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: Golden Corral Buffet & Grill
Type: Restaurant
Address: 6102 W 38TH ST, Indianapolis, IN 46254
County: Marion
License #: 106435
Smoking: Smoke Free
Total inspections: 43
Last inspection: 08/28/2014
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Inspection findings

Inspection Date

Type
  • 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: THE CHOPPED HAM & CRAB (SEAFOOD) SALAD IN SALAD BUFFET AREA HAD VARYING TEMPS. OF 43 TO 52 DEGREES DEPENDING ON WHAT PART OF THE PRODUCT WAS MEASURED (TOP OF PAN OR BOTTOM/SIDE OF CONTAINER). ALL THE POTENTIALLY HAZARDOUS PRODUCTS SHOULD BE STIRRED ON OCCASION SO TEMPS. STAY MORE EVEN THROUGHOUT.
    Location: Buffet
  • 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: DISHMACHINE FINAL RINSE MEASURED 147 F. REPAIR AND/OR ADJUST BOOSTER HEATER, ETC. TO MAINTAIN 160 F AT DISH LEVEL.
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: UNCLOG THE DISHROOM FLOOR DRAIN.
    Location: Dish machine 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: CLEAN FLOOR UNDER ICE MACHINE IN NORTH SERVER'S STATION.
    Location: Wait staff area
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: A REACH--IN COOLER DOOR IN BAKERY WILL NOT CLOSE TIGHTLY. REPAIR/ADJUST SO DOOR WILL STAY CLOSED.
    Location: Bakery area
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN LOWER--INSIDE SURFACES OF THE CHICKEN FRYER.
    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) TIGHTEN BOTH WOMEN'S RESTROOM FAUCETS AS NEEDED.2) REPAIR ONE TOILET IN MEN'S AND ONE IN WOMEN'S RESTROOM.3) SECURE THE FAUCET OF THE NORTH COOK--LINE HAND SINK.
    Location: Womens restroom
  • 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) TIGHTEN BOTH WOMEN'S RESTROOM FAUCETS AS NEEDED.2) REPAIR ONE TOILET IN MEN'S AND ONE IN WOMEN'S RESTROOM.3) SECURE THE FAUCET OF THE NORTH COOK--LINE HAND SINK.
    Location: Cook line
 08/28/2014Recheck
  • 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: THE CHOPPED HAM & CRAB (SEAFOOD) SALAD IN SALAD BUFFET AREA HAD VARYING TEMPS. OF 43 TO 52 DEGREES DEPENDING ON WHAT PART OF THE PRODUCT WAS MEASURED (TOP OF PAN OR BOTTOM/SIDE OF CONTAINER). ALL THE POTENTIALLY HAZARDOUS PRODUCTS SHOULD BE STIRRED ON OCCASION SO TEMPS. STAY MORE EVEN THROUGHOUT.
    Location: Buffet
  • 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: DISHMACHINE FINAL RINSE MEASURED 147 F. REPAIR AND/OR ADJUST BOOSTER HEATER, ETC. TO MAINTAIN 160 F AT DISH LEVEL.
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: UNCLOG THE DISHROOM FLOOR DRAIN.
    Location: Dish machine 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: CLEAN FLOOR UNDER ICE MACHINE IN NORTH SERVER'S STATION.
    Location: Wait staff area
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: A REACH--IN COOLER DOOR IN BAKERY WILL NOT CLOSE TIGHTLY. REPAIR/ADJUST SO DOOR WILL STAY CLOSED.
    Location: Bakery area
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN LOWER--INSIDE SURFACES OF THE CHICKEN FRYER.
    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) TIGHTEN BOTH WOMEN'S RESTROOM FAUCETS AS NEEDED.2) REPAIR ONE TOILET IN MEN'S AND ONE IN WOMEN'S RESTROOM.3) SECURE THE FAUCET OF THE NORTH COOK--LINE HAND SINK.
    Location: Womens restroom
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) TIGHTEN BOTH WOMEN'S RESTROOM FAUCETS AS NEEDED.2) REPAIR ONE TOILET IN MEN'S AND ONE IN WOMEN'S RESTROOM.3) SECURE THE FAUCET OF THE NORTH COOK--LINE HAND SINK.
    Location: Cook line
 08/25/2014Routine
No violation noted during this evaluation. 08/25/2014Non-Illness Complaint
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IN THE COOK--LINE (GRILLHOUSE AREA) CLEAN WITHIN 2 CABINET AREAS OF FRONT LINE STEAM TABLE IN WHICH THERE ARE WIRES/CONDUIT & ELECTRICAL OUTLETS. ALSO CLEAN UNDER THE FRONT CASHIER AREA HAND SINK.
    Location: Cook line
 05/29/2014Non-Illness Complaint
  • 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: DISHMACHINE FINAL RINSE AT DISH LEVEL RUNNNING ABOUT 155 TO 157 F. MAINTAIN AT 160 F OR ABOVE.
    Location: Dish machine area
  • No certified food handler (corrected)
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.CERTIFIED FOOD HANDLER IN OUR RECORDS NO LONGER WORKS HERE. GET A CURRENT CERTIFICATE FOR THE RECORD.
  • 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: DAMAGED FLOOR TILE UNDER THE ROTISSERIE OVEN SHOULD BE REPAIRED OR REPLACED. -- IS SCHEDULED FOR MON. 1/27.
    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: 1) CLEAN SMALL AREA OF WALL LEFT OF THE BAKERY SPRAY SINK.2) CLEAN WALL JUST LEFT OF THE WOK STOVE.
    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: 1) THE BAKERY SPRAY SINK FAUCET MAIN HANDLE MISSING --- REPLACE AS NEEDED. -- 1/22 -- (IS ON ORDER).2) REPAIR THE BAKERY HAND SINK HOT FAUCET ( IS LOSE AND SPINS AROUND ).-- IS ON ORDER.3) ATTACH A SECTION OF DRAIN PIPE OR HOSE TO EXISTING DRAIN UNDER THE DISHMACHINE DRAIN TABLE TO DIRECT WATER BETTER TO FLOOR DRAIN. -- (1/22 -- CORRECTED OK.).
    Location: Bakery area
 01/22/2014Recheck
  • 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: DISHMACHINE FINAL RINSE AT DISH LEVEL RUNNNING ABOUT 155 TO 157 F. MAINTAIN AT 160 F OR ABOVE.
    Location: Dish machine area
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.CERTIFIED FOOD HANDLER IN OUR RECORDS NO LONGER WORKS HERE. GET A CURRENT CERTIFICATE FOR THE RECORD.
  • 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: DAMAGED FLOOR TILE UNDER THE ROTISSERIE OVEN SHOULD BE REPAIRED OR REPLACED.
    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: 1) CLEAN SMALL AREA OF WALL LEFT OF THE BAKERY SPRAY SINK.2) CLEAN WALL JUST LEFT OF THE WOK STOVE.
    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: 1) THE BAKERY SPRAY SINK FAUCET MAIN HANDLE MISSING --- REPLACE AS NEEDED.2) REPAIR THE BAKERY HAND SINK HOT FAUCET ( IS LOSE AND SPINS AROUND ).3) ATTACH A SECTION OF DRAIN PIPE OR HOSE TO EXISTING DRAIN UNDER THE DISHMACHINE DRAIN TABLE TO DIRECT WATER BETTER TO FLOOR DRAIN.
    Location: Bakery area
 01/16/2014Routine
  • 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: A FEW ROACHES (DEAD & LIVE) WERE SEEN. CONTINUE TO TREAT AS NEEDED.
 10/02/2013Non-Illness Complaint Recheck
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
  • 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: SOME DETAIL CLEANING SHOULD BE DONE BACK--UNDER THE SOUP DISPLAY AREA OF BUFFET.
    Location: Buffet
 10/02/2013Non-Illness Complaint Recheck
No violation noted during this evaluation. 09/25/2013Non-Illness Complaint
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: SEVERAL SMALL ROACHES SEEN BEHIND RIGHT SIDE OF THE DISHMACHINE. THOROUGHLY TREAT THIS AREA, INCLUDING INSIDE THE WALL BEFORE REPAIRING THE WALL.8/2 -- IMPROVEMENT HAS BEEN MADE.
    Location: Dish machine area
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.AFTER CLOSER EXAMINATION OF SHELF UNITS, A TOTAL OF 6 OR 7 INDIVIDUAL SHELVES ARE IN NEED OF REPLACEMENT DUE TO WORN AND/OR CHIPPING/FLAKING ENAMEL.
    Comments: 1 )CLEAN A LOWER SHELF OF A BAKERY TABLE -- NOT TOO FAR FROM THE HAND SINK AREA. -- 8/2 -- OK.2) CLEAN MAINLY 2 SHELVES IN THE SALAD BAR AREA WALK--IN COOLER -- AS PREVIOUSLY WRITTEN UP ON TWO OR THREE OCCASIONS.
    Location: Bakery area
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.AFTER CLOSER EXAMINATION OF SHELF UNITS, A TOTAL OF 6 OR 7 INDIVIDUAL SHELVES ARE IN NEED OF REPLACEMENT DUE TO WORN AND/OR CHIPPING/FLAKING ENAMEL.
    Comments: 1 )CLEAN A LOWER SHELF OF A BAKERY TABLE -- NOT TOO FAR FROM THE HAND SINK AREA. -- 8/2 -- OK.2) CLEAN MAINLY 2 SHELVES IN THE SALAD BAR AREA WALK--IN COOLER -- AS PREVIOUSLY WRITTEN UP ON TWO OR THREE OCCASIONS.
    Location: Walk-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) THE DUMP SINK HOT FAUCET IN DISH ROOM WAS RUNNING SUBSTANTIALLY -- CONTINUALLY -- CAUSING SOME BACK -- UP WITH A FLOOR DRAIN. REPAIR THE FAUCET SO IT SHUTS OFF PROPERLY. 2) SALAD BAR AREA AT THE FAR END (TOWARD RESTROOMS) HAS A DRAIN PIPE UNDERNEATH THAT HAS COME APART. REPAIR/RE--ATTACH DRAIN PIPE AS NEEDED.
    Location: Dish machine area
    Equipment: Dump sink
  • Walls finished or sealed (corrected)
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: REPAIR AND FINISH THE WALL SURFACE BEHIND LEFT SIDE OF THE DISHMACHINE.
    Location: Dish machine area
 09/17/2013Non-Illness Complaint Recheck
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
  • 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: SOME DETAIL CLEANING SHOULD BE DONE BACK--UNDER THE SOUP DISPLAY AREA OF BUFFET.
    Location: Buffet
 09/17/2013Non-Illness Complaint Recheck
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: A FEW ROACHES (DEAD & LIVE) WERE SEEN. CONTINUE TO TREAT AS NEEDED.
 09/17/2013Non-Illness Complaint
  • 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: SOME DETAIL CLEANING SHOULD BE DONE BACK--UNDER THE SOUP DISPLAY AREA OF BUFFET.
    Location: Buffet
 09/13/2013Non-Illness Complaint
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: SEVERAL SMALL ROACHES SEEN BEHIND RIGHT SIDE OF THE DISHMACHINE. THOROUGHLY TREAT THIS AREA, INCLUDING INSIDE THE WALL BEFORE REPAIRING THE WALL.8/2 -- IMPROVEMENT HAS BEEN MADE.
    Location: Dish machine area
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.AFTER CLOSER EXAMINATION OF SHELF UNITS, A TOTAL OF 6 OR 7 INDIVIDUAL SHELVES ARE IN NEED OF REPLACEMENT DUE TO WORN AND/OR CHIPPING/FLAKING ENAMEL.
    Comments: 1 )CLEAN A LOWER SHELF OF A BAKERY TABLE -- NOT TOO FAR FROM THE HAND SINK AREA. -- 8/2 -- OK.2) CLEAN MAINLY 2 SHELVES IN THE SALAD BAR AREA WALK--IN COOLER -- AS PREVIOUSLY WRITTEN UP ON TWO OR THREE OCCASIONS.
    Location: Bakery area
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.AFTER CLOSER EXAMINATION OF SHELF UNITS, A TOTAL OF 6 OR 7 INDIVIDUAL SHELVES ARE IN NEED OF REPLACEMENT DUE TO WORN AND/OR CHIPPING/FLAKING ENAMEL.
    Comments: 1 )CLEAN A LOWER SHELF OF A BAKERY TABLE -- NOT TOO FAR FROM THE HAND SINK AREA. -- 8/2 -- OK.2) CLEAN MAINLY 2 SHELVES IN THE SALAD BAR AREA WALK--IN COOLER -- AS PREVIOUSLY WRITTEN UP ON TWO OR THREE OCCASIONS.
    Location: Walk-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) THE DUMP SINK HOT FAUCET IN DISH ROOM WAS RUNNING SUBSTANTIALLY -- CONTINUALLY -- CAUSING SOME BACK -- UP WITH A FLOOR DRAIN. REPAIR THE FAUCET SO IT SHUTS OFF PROPERLY. 2) SALAD BAR AREA AT THE FAR END (TOWARD RESTROOMS) HAS A DRAIN PIPE UNDERNEATH THAT HAS COME APART. REPAIR/RE--ATTACH DRAIN PIPE AS NEEDED.
    Location: Dish machine area
    Equipment: Dump sink
  • Walls finished or sealed (corrected)
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: REPAIR AND FINISH THE WALL SURFACE BEHIND LEFT SIDE OF THE DISHMACHINE.
    Location: Dish machine area
 08/21/2013Non-Illness Complaint Recheck
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: SEVERAL SMALL ROACHES SEEN BEHIND RIGHT SIDE OF THE DISHMACHINE. THOROUGHLY TREAT THIS AREA, INCLUDING INSIDE THE WALL BEFORE REPAIRING THE WALL.8/2 -- IMPROVEMENT HAS BEEN MADE.
    Location: Dish machine area
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.AFTER CLOSER EXAMINATION OF SHELF UNITS, A TOTAL OF 6 OR 7 INDIVIDUAL SHELVES ARE IN NEED OF REPLACEMENT DUE TO WORN AND/OR CHIPPING/FLAKING ENAMEL.
    Comments: 1 )CLEAN A LOWER SHELF OF A BAKERY TABLE -- NOT TOO FAR FROM THE HAND SINK AREA. -- 8/2 -- OK.2) CLEAN MAINLY 2 SHELVES IN THE SALAD BAR AREA WALK--IN COOLER -- AS PREVIOUSLY WRITTEN UP ON TWO OR THREE OCCASIONS.
    Location: Bakery area
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.AFTER CLOSER EXAMINATION OF SHELF UNITS, A TOTAL OF 6 OR 7 INDIVIDUAL SHELVES ARE IN NEED OF REPLACEMENT DUE TO WORN AND/OR CHIPPING/FLAKING ENAMEL.
    Comments: 1 )CLEAN A LOWER SHELF OF A BAKERY TABLE -- NOT TOO FAR FROM THE HAND SINK AREA. -- 8/2 -- OK.2) CLEAN MAINLY 2 SHELVES IN THE SALAD BAR AREA WALK--IN COOLER -- AS PREVIOUSLY WRITTEN UP ON TWO OR THREE OCCASIONS.
    Location: Walk-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) THE DUMP SINK HOT FAUCET IN DISH ROOM WAS RUNNING SUBSTANTIALLY -- CONTINUALLY -- CAUSING SOME BACK -- UP WITH A FLOOR DRAIN. REPAIR THE FAUCET SO IT SHUTS OFF PROPERLY. 2) SALAD BAR AREA AT THE FAR END (TOWARD RESTROOMS) HAS A DRAIN PIPE UNDERNEATH THAT HAS COME APART. REPAIR/RE--ATTACH DRAIN PIPE AS NEEDED.
    Location: Dish machine area
    Equipment: Dump sink
  • Walls finished or sealed (corrected)
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: REPAIR AND FINISH THE WALL SURFACE BEHIND LEFT SIDE OF THE DISHMACHINE.
    Location: Dish machine area
 08/02/2013Non-Illness Complaint Recheck
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: SEVERAL SMALL ROACHES SEEN BEHIND RIGHT SIDE OF THE DISHMACHINE. THOROUGHLY TREAT THIS AREA, INCLUDING INSIDE THE WALL BEFORE REPAIRING THE WALL.
    Location: Dish machine area
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1 )CLEAN A LOWER SHELF OF A BAKERY TABLE -- NOT TOO FAR FROM THE HAND SINK AREA.2) CLEAN MAINLY 2 SHELVES IN THE SALAD BAR AREA WALK--IN COOLER -- AS PREVIOUSLY WRITTEN UP ON TWO OR THREE OCCASIONS.
    Location: Bakery area
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1 )CLEAN A LOWER SHELF OF A BAKERY TABLE -- NOT TOO FAR FROM THE HAND SINK AREA.2) CLEAN MAINLY 2 SHELVES IN THE SALAD BAR AREA WALK--IN COOLER -- AS PREVIOUSLY WRITTEN UP ON TWO OR THREE OCCASIONS.
    Location: Walk-in cooler
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) THE DUMP SINK HOT FAUCET IN DISH ROOM WAS RUNNING SUBSTANTIALLY -- CONTINUALLY -- CAUSING SOME BACK -- UP WITH A FLOOR DRAIN. REPAIR THE FAUCET SO IT SHUTS OFF PROPERLY. 2) SALAD BAR AREA AT THE FAR END (TOWARD RESTROOMS) HAS A DRAIN PIPE UNDERNEATH THAT HAS COME APART. REPAIR/RE--ATTACH DRAIN PIPE AS NEEDED.
    Location: Dish machine area
    Equipment: Dump sink
  • Walls finished or sealed
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: REPAIR AND FINISH THE WALL SURFACE BEHIND LEFT SIDE OF THE DISHMACHINE.
    Location: Dish machine area
 07/29/2013Non-Illness Complaint
  • 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: 1) CLEAN AND SEAL OVER A GAP ALONG TOP EDGE OF THE METAL GUARD ( COVERING WALL TILE ) ON RIGHT SIDE OF WOK STATION.
    Location: Walk-in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: CLEAN AND REPAIR ( REPLACE DOOR GASKET ) OF THE BAKERY PROOFER.
    Location: Bakery area
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and
    Comments: 1) CLEAN 2 SHELF UNITS IN THE SALAD/FRUIT BAR WALK--IN COOLER.2) CLEAN THE INSIDE--LOWER PART OF THE MIDDLE FRYER.3) CLEAN THE UPPER--BACK EXHAUST PART OF THE RIGHT--HAND FRYER.
    Location: Walk-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: AT MOST SINKS IN THE KITCHEN, COOK--LINE, ETC. THE HOT WATER WILL REACH 155 DEGREES. ADJUST AND REDUCE WATER TEMP. 15 OR 20 DEGREES.
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: AT MOST SINKS IN THE KITCHEN, COOK--LINE, ETC. THE HOT WATER WILL REACH 155 DEGREES. ADJUST AND REDUCE WATER TEMP. 15 OR 20 DEGREES.
    Location: Cook line
 07/16/2013Recheck
No violation noted during this evaluation. 07/16/2013Non-Illness Complaint
  • 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: 1) CLEAN AND SEAL OVER A GAP ALONG TOP EDGE OF THE METAL GUARD ( COVERING WALL TILE ) ON RIGHT SIDE OF WOK STATION.
    Location: Walk-in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: CLEAN AND REPAIR ( REPLACE DOOR GASKET ) OF THE BAKERY PROOFER.
    Location: Bakery area
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and
    Comments: 1) CLEAN 2 SHELF UNITS IN THE SALAD/FRUIT BAR WALK--IN COOLER.2) CLEAN THE INSIDE--LOWER PART OF THE MIDDLE FRYER.3) CLEAN THE UPPER--BACK EXHAUST PART OF THE RIGHT--HAND FRYER.
    Location: Walk-in cooler
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: AT MOST SINKS IN THE KITCHEN, COOK--LINE, ETC. THE HOT WATER WILL REACH 155 DEGREES. ADJUST AND REDUCE WATER TEMP. 15 OR 20 DEGREES.
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: AT MOST SINKS IN THE KITCHEN, COOK--LINE, ETC. THE HOT WATER WILL REACH 155 DEGREES. ADJUST AND REDUCE WATER TEMP. 15 OR 20 DEGREES.
    Location: Cook line
 07/11/2013Recheck
  • 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: 1) CLEAN ONE WALL IN SALAD/FRUIT BAR WALK-IN AS NEEDED.2) REMOVE A CARDBOARD PIECE UNDER THE LEG OF THE SLICER TABLE IN MEAT ROOM. (REPLACE WITH PLASTIC OR LIKE WATER--RESISTANT MATERIAL).3) CLEAN AND SEAL OVER A GAP ALONG TOP EDGE OF THE METAL GUARD ( COVERING WALL TILE ) ON RIGHT SIDE OF WOK STATION.
    Location: Walk-in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: CLEAN AND REPAIR ( REPLACE DOOR GASKET ) OF THE BAKERY PROOFER.
    Location: Bakery area
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and
    Comments: 1) CLEAN 2 SHELF UNITS IN THE SALAD/FRUIT BAR WALK--IN COOLER.2) CLEAN ONE SPEED RACK IN MEAT WALK--IN COOLER.3) CLEAN A BOTTOM SHELF IN THE MEAT WALK--IN COOLER.4) CLEAN THE INSIDE--LOWER PART OF THE MIDDLE FRYER.5) CLEAN THE UPPER--BACK EXHAUST PART OF THE RIGHT--HAND FRYER.6) CLEAN THE HANDLE AREA OF A REACH--IN COOLER IN THE BAKERY AREA.
    Location: Walk-in cooler
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: AT MOST SINKS IN THE KITCHEN, COOK--LINE, ETC. THE HOT WATER WILL REACH 155 DEGREES. ADJUST AND REDUCE WATER TEMP. 15 OR 20 DEGREES.
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: AT MOST SINKS IN THE KITCHEN, COOK--LINE, ETC. THE HOT WATER WILL REACH 155 DEGREES. ADJUST AND REDUCE WATER TEMP. 15 OR 20 DEGREES.
    Location: Cook line
 07/02/2013Recheck
  • 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: 1) CLEAN ONE WALL IN SALAD/FRUIT BAR WALK-IN AS NEEDED.2) REMOVE A CARDBOARD PIECE UNDER THE LEG OF THE SLICER TABLE IN MEAT ROOM. (REPLACE WITH PLASTIC OR LIKE WATER--RESISTANT MATERIAL).3) CLEAN AND SEAL OVER A GAP ALONG TOP EDGE OF THE METAL GUARD ( COVERING WALL TILE ) ON RIGHT SIDE OF WOK STATION.
    Location: Walk-in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: CLEAN AND REPAIR ( REPLACE DOOR GASKET ) OF THE BAKERY PROOFER.
    Location: Bakery area
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and
    Comments: 1) CLEAN 2 SHELF UNITS IN THE SALAD/FRUIT BAR WALK--IN COOLER.2) CLEAN ONE SPEED RACK IN MEAT WALK--IN COOLER.3) CLEAN A BOTTOM SHELF IN THE MEAT WALK--IN COOLER.4) CLEAN THE INSIDE--LOWER PART OF THE MIDDLE FRYER.5) CLEAN THE UPPER--BACK EXHAUST PART OF THE RIGHT--HAND FRYER.6) CLEAN THE HANDLE AREA OF A REACH--IN COOLER IN THE BAKERY AREA.
    Location: Walk-in cooler
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: AT MOST SINKS IN THE KITCHEN, COOK--LINE, ETC. THE HOT WATER WILL REACH 155 DEGREES. ADJUST AND REDUCE WATER TEMP. 15 OR 20 DEGREES.
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: AT MOST SINKS IN THE KITCHEN, COOK--LINE, ETC. THE HOT WATER WILL REACH 155 DEGREES. ADJUST AND REDUCE WATER TEMP. 15 OR 20 DEGREES.
    Location: Cook line
 06/24/2013Recheck
  • 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: 1) CLEAN ONE WALL IN SALAD/FRUIT BAR WALK-IN AS NEEDED.2) REMOVE A CARDBOARD PIECE UNDER THE LEG OF THE SLICER TABLE IN MEAT ROOM. (REPLACE WITH PLASTIC OR LIKE WATER--RESISTANT MATERIAL).3) CLEAN AND SEAL OVER A GAP ALONG TOP EDGE OF THE METAL GUARD ( COVERING WALL TILE ) ON RIGHT SIDE OF WOK STATION.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and
    Comments: 1) CLEAN 2 SHELF UNITS IN THE SALAD/FRUIT BAR WALK--IN COOLER.2) CLEAN ONE SPEED RACK IN MEAT WALK--IN COOLER.3) CLEAN A BOTTOM SHELF IN THE MEAT WALK--IN COOLER.4) CLEAN THE INSIDE--LOWER PART OF THE MIDDLE FRYER.5) CLEAN THE UPPER--BACK EXHAUST PART OF THE RIGHT--HAND FRYER.6) CLEAN THE HANDLE AREA OF A REACH--IN COOLER IN THE BAKERY AREA.
    Location: Walk-in cooler
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: AT MOST SINKS IN THE KITCHEN, COOK--LINE, ETC. THE HOT WATER WILL REACH 155 DEGREES. ADJUST AND REDUCE WATER TEMP. 15 OR 20 DEGREES.
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: AT MOST SINKS IN THE KITCHEN, COOK--LINE, ETC. THE HOT WATER WILL REACH 155 DEGREES. ADJUST AND REDUCE WATER TEMP. 15 OR 20 DEGREES.
    Location: Cook line
 06/10/2013Routine
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: THERE ARE DRAIN FLIES PRESENT AT BOTH SERVER STATIONS AROUND SODA MACHINES AND ON THE WALL.THERE IS STILL ABOUT 4-5 DRAIN FLIES PRESENT AT EACH SERVER STATION.MANAGER SHOWED A RECIEPT FROM ECO LAB FOR TREATMENT, BUT FLIES ARE STILL PRESENT AT THIS TIME.THERE WERE TO FLIES PRESENT AT EACH SERVER STATION. MANAGER STATES ECO LAB IS SUPPOSE TO COME BACK OUT ANY DAY TO TREAT AGAIN. I WANT TO SEE AN INVOICE OF TREATMENT AT THE FOLLOW-UP ON MARCH 6.THERE WAS ONLY 1 FLY AT THIS INSPECTION. MANAGER DID SHOW ME THE LOG OF ECO LABS TREATMENTS (LAST TREATMENT 2/27/13). LOOKS LIKE YOU ARE GETTING A HANDLE ON THE FLY ISSUE, HAVE ECO LAB CONTINUE TREATMENTS.
    Location: Wait staff 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: THERE ARE DRAIN FLIES PRESENT AT BOTH SERVER STATIONS AROUND SODA MACHINES AND ON THE WALL.THERE IS STILL ABOUT 4-5 DRAIN FLIES PRESENT AT EACH SERVER STATION.MANAGER SHOWED A RECIEPT FROM ECO LAB FOR TREATMENT, BUT FLIES ARE STILL PRESENT AT THIS TIME.THERE WERE TO FLIES PRESENT AT EACH SERVER STATION. MANAGER STATES ECO LAB IS SUPPOSE TO COME BACK OUT ANY DAY TO TREAT AGAIN. I WANT TO SEE AN INVOICE OF TREATMENT AT THE FOLLOW-UP ON MARCH 6.THERE WAS ONLY 1 FLY AT THIS INSPECTION. MANAGER DID SHOW ME THE LOG OF ECO LABS TREATMENTS (LAST TREATMENT 2/27/13). LOOKS LIKE YOU ARE GETTING A HANDLE ON THE FLY ISSUE, HAVE ECO LAB CONTINUE TREATMENTS.
    Location: Wait staff area
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Location: Prep area
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: THE HOT WATER HEATER FOR THE BATHROOMS IS LEAKING AND VERY RUSTED. PLEASE REPLACE.A NEW HOT WATER HEATER HAS BEEN INSTALLED.
    Location: Back room
  • Chemical sanitizer concentration (corrected)
    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.
    Location: Wait staff area
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Location: Wait staff area
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Location: Bakery area
  • Drying mop(s) (corrected)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Comments: THERE IS A MOP STORED ON THE FLOOR IN THE BACK HALLWAY TO DRY. PLEASE STORE ALL MOPS IN A POSITION THAT ALLOWS FOR PROPER AIR-DRYING TO TAKE PLACE.MOPS ARE HANGING OVER THE MOP SINK PROPERLY.
    Location: Back room
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Location: Back room
  • Dumpster area litter and items (corrected)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Location: Dumpster area
  • Soiled dumpsters and receptacles (corrected)
    Waste handling units not clean or improperly cleaned.
    Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
    Comments: THERE ARE SOILED TRASH CANS THROUGHOUT THE ESTABLISHMENT. PLEASE CLEAN. MANAGER STATE NEW TRASH CANS HAVE BEEN ORDERED.THERE ARE NEW TRASH CANS AND THE OLD TRASH CANS WERE IN THE DISH AREA IN THE PROCESS OF BEING CLEANED.THE OLD TRASH CANS LOOK MUCH BETTER.
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: THE HOOD AND FILTERS ARE SOILED AT THE GRILL IN THE MAIN BUFFET AREA (DRIPPING GREASE). PLEASE CLEAN.THE FILTERS AND HOOD HAVE BEEN CLEANED.
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: (1)THE FRP WALL IS MISSING THE CORNER PIECE, SO THERE IS A BIG GAP BETWEEN FRP PIECES FOR BUGS AND MOISTURE TO GET INTO. PLEASE REPLACE MISSING CORNER PIECE.(2) THERE ARE MISSING FLOOR TILES IN 2 AREAS. 1. BACK OF KITCHEN IN HALLWAY 2. UNDER ROTISERRI OVENPLEASE REPLACE FLOOR TILES.THE WALL IN THE MEAT ROOM HAS BEEN REPAIRED.
    Location: Meat room
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: (1)THE FRP WALL IS MISSING THE CORNER PIECE, SO THERE IS A BIG GAP BETWEEN FRP PIECES FOR BUGS AND MOISTURE TO GET INTO. PLEASE REPLACE MISSING CORNER PIECE.(2) THERE ARE MISSING FLOOR TILES IN 2 AREAS. 1. BACK OF KITCHEN IN HALLWAY 2. UNDER ROTISERRI OVENPLEASE REPLACE FLOOR TILES.THE WALL IN THE MEAT ROOM HAS BEEN REPAIRED.
    Location: Kitchen (back)
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: (1)THE FRP WALL IS MISSING THE CORNER PIECE, SO THERE IS A BIG GAP BETWEEN FRP PIECES FOR BUGS AND MOISTURE TO GET INTO. PLEASE REPLACE MISSING CORNER PIECE.(2) THERE ARE MISSING FLOOR TILES IN 2 AREAS. 1. BACK OF KITCHEN IN HALLWAY 2. UNDER ROTISERRI OVENPLEASE REPLACE FLOOR TILES.THE WALL IN THE MEAT ROOM HAS BEEN REPAIRED.
    Location: Kitchen (front)
  • 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: THE FOLLOWING AREAS NEED CLEANED:(1) ALL FLOOR DRAINS THROUGHOUT ESTABLISHMENT.(2) ALL FLOORS AND FLOOR JUCTIONS (COVE MOLDINGS), MAKE SURE TO GET UNDER AND BEHIND EQUIPMENT.(3) THE WALL NEEDS TO BE WIPED DOWN AT THE WOK AREA.(4) THE WALLS UNDER ALL THE BUFFET LINES.THEY HAVE MADE MAJOR IMPROVEMENTS IN THESE AREAS. PLEASE KEEP UP WITH ROUTINE SCHEDULED CLEANING.
    Location: Walk-in cooler
  • 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: THE FOLLOWING AREAS NEED CLEANED:(1) ALL FLOOR DRAINS THROUGHOUT ESTABLISHMENT.(2) ALL FLOORS AND FLOOR JUCTIONS (COVE MOLDINGS), MAKE SURE TO GET UNDER AND BEHIND EQUIPMENT.(3) THE WALL NEEDS TO BE WIPED DOWN AT THE WOK AREA.(4) THE WALLS UNDER ALL THE BUFFET LINES.THEY HAVE MADE MAJOR IMPROVEMENTS IN THESE AREAS. PLEASE KEEP UP WITH ROUTINE SCHEDULED CLEANING.
    Location: Back 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: THE FOLLOWING AREAS NEED CLEANED:(1) ALL FLOOR DRAINS THROUGHOUT ESTABLISHMENT.(2) ALL FLOORS AND FLOOR JUCTIONS (COVE MOLDINGS), MAKE SURE TO GET UNDER AND BEHIND EQUIPMENT.(3) THE WALL NEEDS TO BE WIPED DOWN AT THE WOK AREA.(4) THE WALLS UNDER ALL THE BUFFET LINES.THEY HAVE MADE MAJOR IMPROVEMENTS IN THESE AREAS. PLEASE KEEP UP WITH ROUTINE SCHEDULED CLEANING.
    Location: Kitchen (back)
  • 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: THE FOLLOWING AREAS NEED CLEANED:(1) ALL FLOOR DRAINS THROUGHOUT ESTABLISHMENT.(2) ALL FLOORS AND FLOOR JUCTIONS (COVE MOLDINGS), MAKE SURE TO GET UNDER AND BEHIND EQUIPMENT.(3) THE WALL NEEDS TO BE WIPED DOWN AT THE WOK AREA.(4) THE WALLS UNDER ALL THE BUFFET LINES.THEY HAVE MADE MAJOR IMPROVEMENTS IN THESE AREAS. PLEASE KEEP UP WITH ROUTINE SCHEDULED CLEANING.
    Location: Kitchen (front)
  • 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: THE FOLLOWING AREAS NEED CLEANED:(1) ALL FLOOR DRAINS THROUGHOUT ESTABLISHMENT.(2) ALL FLOORS AND FLOOR JUCTIONS (COVE MOLDINGS), MAKE SURE TO GET UNDER AND BEHIND EQUIPMENT.(3) THE WALL NEEDS TO BE WIPED DOWN AT THE WOK AREA.(4) THE WALLS UNDER ALL THE BUFFET LINES.THEY HAVE MADE MAJOR IMPROVEMENTS IN THESE AREAS. PLEASE KEEP UP WITH ROUTINE SCHEDULED CLEANING.
    Location: Service counter
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: THERE ARE WET WIPING CLOTHES STORED ON THE PREP TABLE IN THE MEAT ROOM. THERE ARE ALSO CLOTHES WRAPPED AROUND DRAIN PIPES THROUGHOUT THE KITCHEN. PLEASE REMOVE ALL OF THESE WET CLOTHES AND IF THE PIPES ARE LEAKING THEN REPAIR THE DRAIN PIPES.THE ONLY WET WIPING CLOTH I FOUND SITTING OUT WAS IN THE WOK AREA. CONTINUE TO EDUCATE EMPLOYESS ABOUT WHY WET WIPING CLOTHES NEED TO BE STORED IN SANATIZER.
    Location: Dish machine area
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: THERE ARE WET WIPING CLOTHES STORED ON THE PREP TABLE IN THE MEAT ROOM. THERE ARE ALSO CLOTHES WRAPPED AROUND DRAIN PIPES THROUGHOUT THE KITCHEN. PLEASE REMOVE ALL OF THESE WET CLOTHES AND IF THE PIPES ARE LEAKING THEN REPAIR THE DRAIN PIPES.THE ONLY WET WIPING CLOTH I FOUND SITTING OUT WAS IN THE WOK AREA. CONTINUE TO EDUCATE EMPLOYESS ABOUT WHY WET WIPING CLOTHES NEED TO BE STORED IN SANATIZER.
    Location: Meat room
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: THERE ARE WET WIPING CLOTHES STORED ON THE PREP TABLE IN THE MEAT ROOM. THERE ARE ALSO CLOTHES WRAPPED AROUND DRAIN PIPES THROUGHOUT THE KITCHEN. PLEASE REMOVE ALL OF THESE WET CLOTHES AND IF THE PIPES ARE LEAKING THEN REPAIR THE DRAIN PIPES.THE ONLY WET WIPING CLOTH I FOUND SITTING OUT WAS IN THE WOK AREA. CONTINUE TO EDUCATE EMPLOYESS ABOUT WHY WET WIPING CLOTHES NEED TO BE STORED IN SANATIZER.
    Location: Kitchen
  • Hood system drip prevention (corrected)
    Exhaust hood system(s) not provided with adequate drip prevention.
    Correction: Provide adequate drip prevention to exhaust hoods.
    Equipment: Flat grill
  • Unapproved non-food contact
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: THERE IS UNTREATED WOOD UNDER THE SALAD BUFFET. PLEASE SEAL OR PAINT THE UNTREATED WOOD.
    Location: Service counter
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPAIR ANY EQUIPMENT CAUSING STANDING WATER IN THE BUFFET AREAS AND THE DISH AREA.
    Location: Wait staff area
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPAIR ANY EQUIPMENT CAUSING STANDING WATER IN THE BUFFET AREAS AND THE DISH AREA.
    Location: Walk-in freezer
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPAIR ANY EQUIPMENT CAUSING STANDING WATER IN THE BUFFET AREAS AND THE DISH AREA.
    Location: Back room
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPAIR ANY EQUIPMENT CAUSING STANDING WATER IN THE BUFFET AREAS AND THE DISH AREA.
    Location: Kitchen
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: (1) THERE ARE SEVERAL HAND SINKS THAT ARE NOT PROPERLY SEALED TO THE WALL. PLEASE RESEAL WITH A SILICONE CAULK.(2) PLEASE REMOVE SILICONE CAULK AROUND 3-BAY AND DISH MACHINE WITH MOLD AND PROVIDE NEW SILICONE CAULK.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: (1) THERE ARE SEVERAL HAND SINKS THAT ARE NOT PROPERLY SEALED TO THE WALL. PLEASE RESEAL WITH A SILICONE CAULK.(2) PLEASE REMOVE SILICONE CAULK AROUND 3-BAY AND DISH MACHINE WITH MOLD AND PROVIDE NEW SILICONE CAULK.
    Location: Kitchen (front)
    Equipment: Hand sink
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: (1) THERE ARE SEVERAL HAND SINKS THAT ARE NOT PROPERLY SEALED TO THE WALL. PLEASE RESEAL WITH A SILICONE CAULK.(2) PLEASE REMOVE SILICONE CAULK AROUND 3-BAY AND DISH MACHINE WITH MOLD AND PROVIDE NEW SILICONE CAULK.
    Location: Three bay area
    Equipment: 3-bay
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: (1) THERE ARE SEVERAL HAND SINKS THAT ARE NOT PROPERLY SEALED TO THE WALL. PLEASE RESEAL WITH A SILICONE CAULK.(2) PLEASE REMOVE SILICONE CAULK AROUND 3-BAY AND DISH MACHINE WITH MOLD AND PROVIDE NEW SILICONE CAULK.
    Location: Dish machine area
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: THE FOLLOWING ITEMS NEED A THOROUGH CLEANING:(1) UNDER THE SERVER STANDS IN THE DINING ROOM (HOLDS PLATES AND SILVERWARE).(2) ALL SIDES OF EQUIPMENT THROUGHOUT KITCHEN (COOLERS, GRILLS, PREP TABLES, ECT.).(3) THE FAN UNIT UNDER THE BAKERY BUFFET.(4) THE COMPRESSORS UNDER ALL BUFFETS.(5) THE EXHAUST FAN ON COOLER NEXT TO GRILL IN THE COOK LINE..(6) ALL SHELVING IN THE PRODUCE WALK-IN COOLER.THEY HAVE MADE SOME MAJOR PROGRESS IN CLEANING THE ENTIRE STORE.PROGRESS IS BEING MADE BUT MORE WORK IS NEEDED. PLEASE CONTINUE TO WORK ON AREAS NOT COMPLETED YET, AND PLEASE KEEP UP THE AREAS THAT HAVE BEEN CLEANED.
    Location: Back room
    Equipment: Chest freezer
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: THE FOLLOWING ITEMS NEED A THOROUGH CLEANING:(1) UNDER THE SERVER STANDS IN THE DINING ROOM (HOLDS PLATES AND SILVERWARE).(2) ALL SIDES OF EQUIPMENT THROUGHOUT KITCHEN (COOLERS, GRILLS, PREP TABLES, ECT.).(3) THE FAN UNIT UNDER THE BAKERY BUFFET.(4) THE COMPRESSORS UNDER ALL BUFFETS.(5) THE EXHAUST FAN ON COOLER NEXT TO GRILL IN THE COOK LINE..(6) ALL SHELVING IN THE PRODUCE WALK-IN COOLER.THEY HAVE MADE SOME MAJOR PROGRESS IN CLEANING THE ENTIRE STORE.PROGRESS IS BEING MADE BUT MORE WORK IS NEEDED. PLEASE CONTINUE TO WORK ON AREAS NOT COMPLETED YET, AND PLEASE KEEP UP THE AREAS THAT HAVE BEEN CLEANED.
    Location: Dining room
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: THE FOLLOWING ITEMS NEED A THOROUGH CLEANING:(1) UNDER THE SERVER STANDS IN THE DINING ROOM (HOLDS PLATES AND SILVERWARE).(2) ALL SIDES OF EQUIPMENT THROUGHOUT KITCHEN (COOLERS, GRILLS, PREP TABLES, ECT.).(3) THE FAN UNIT UNDER THE BAKERY BUFFET.(4) THE COMPRESSORS UNDER ALL BUFFETS.(5) THE EXHAUST FAN ON COOLER NEXT TO GRILL IN THE COOK LINE..(6) ALL SHELVING IN THE PRODUCE WALK-IN COOLER.THEY HAVE MADE SOME MAJOR PROGRESS IN CLEANING THE ENTIRE STORE.PROGRESS IS BEING MADE BUT MORE WORK IS NEEDED. PLEASE CONTINUE TO WORK ON AREAS NOT COMPLETED YET, AND PLEASE KEEP UP THE AREAS THAT HAVE BEEN CLEANED.
    Location: Service counter
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: THE FOLLOWING ITEMS NEED A THOROUGH CLEANING:(1) UNDER THE SERVER STANDS IN THE DINING ROOM (HOLDS PLATES AND SILVERWARE).(2) ALL SIDES OF EQUIPMENT THROUGHOUT KITCHEN (COOLERS, GRILLS, PREP TABLES, ECT.).(3) THE FAN UNIT UNDER THE BAKERY BUFFET.(4) THE COMPRESSORS UNDER ALL BUFFETS.(5) THE EXHAUST FAN ON COOLER NEXT TO GRILL IN THE COOK LINE..(6) ALL SHELVING IN THE PRODUCE WALK-IN COOLER.THEY HAVE MADE SOME MAJOR PROGRESS IN CLEANING THE ENTIRE STORE.PROGRESS IS BEING MADE BUT MORE WORK IS NEEDED. PLEASE CONTINUE TO WORK ON AREAS NOT COMPLETED YET, AND PLEASE KEEP UP THE AREAS THAT HAVE BEEN CLEANED.
    Location: Kitchen (back)
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: THE FOLLOWING ITEMS NEED A THOROUGH CLEANING:(1) UNDER THE SERVER STANDS IN THE DINING ROOM (HOLDS PLATES AND SILVERWARE).(2) ALL SIDES OF EQUIPMENT THROUGHOUT KITCHEN (COOLERS, GRILLS, PREP TABLES, ECT.).(3) THE FAN UNIT UNDER THE BAKERY BUFFET.(4) THE COMPRESSORS UNDER ALL BUFFETS.(5) THE EXHAUST FAN ON COOLER NEXT TO GRILL IN THE COOK LINE..(6) ALL SHELVING IN THE PRODUCE WALK-IN COOLER.THEY HAVE MADE SOME MAJOR PROGRESS IN CLEANING THE ENTIRE STORE.PROGRESS IS BEING MADE BUT MORE WORK IS NEEDED. PLEASE CONTINUE TO WORK ON AREAS NOT COMPLETED YET, AND PLEASE KEEP UP THE AREAS THAT HAVE BEEN CLEANED.
    Location: Kitchen (front)
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: THE FOLLOWING ITEMS NEED A THOROUGH CLEANING:(1) UNDER THE SERVER STANDS IN THE DINING ROOM (HOLDS PLATES AND SILVERWARE).(2) ALL SIDES OF EQUIPMENT THROUGHOUT KITCHEN (COOLERS, GRILLS, PREP TABLES, ECT.).(3) THE FAN UNIT UNDER THE BAKERY BUFFET.(4) THE COMPRESSORS UNDER ALL BUFFETS.(5) THE EXHAUST FAN ON COOLER NEXT TO GRILL IN THE COOK LINE..(6) ALL SHELVING IN THE PRODUCE WALK-IN COOLER.THEY HAVE MADE SOME MAJOR PROGRESS IN CLEANING THE ENTIRE STORE.PROGRESS IS BEING MADE BUT MORE WORK IS NEEDED. PLEASE CONTINUE TO WORK ON AREAS NOT COMPLETED YET, AND PLEASE KEEP UP THE AREAS THAT HAVE BEEN CLEANED.
    Location: Walk-in cooler
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: THERE IS A MISSING LIGHT SHIELD IN THE BACK HALLWAY. PLEASE REPLACE.THE LIGHT SHIELD HAS BEEN REPLACED.
    Location: Back room
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: THE FOLLOWING ITEMS HAVE PLUMBING ISSUES THAT NEED TO BE ADDRESSED:(1) THE FLOOR DRAIN TO THE DISH MACHINE IS CLOGGED. MANAGER STATES HE IS GOING TO HAVE A LARGER TRAP INSTALLED TO CATCH DEBRIS. I WOULD ALSO SUGGEST THE DISH WASHER DO A BETTER JOB PRE-CLEANING DISHES SO NOT AS MUCH FOOD GOES INTO THE FLOOR DRAIN.
    Location: Dish machine 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: THE FOLLOWING ITEMS HAVE PLUMBING ISSUES THAT NEED TO BE ADDRESSED:(1) THE FLOOR DRAIN TO THE DISH MACHINE IS CLOGGED. MANAGER STATES HE IS GOING TO HAVE A LARGER TRAP INSTALLED TO CATCH DEBRIS. I WOULD ALSO SUGGEST THE DISH WASHER DO A BETTER JOB PRE-CLEANING DISHES SO NOT AS MUCH FOOD GOES INTO THE FLOOR DRAIN.
    Location: Dish machine area
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: THE FOLLOWING ITEMS HAVE PLUMBING ISSUES THAT NEED TO BE ADDRESSED:(1) THE FLOOR DRAIN TO THE DISH MACHINE IS CLOGGED. MANAGER STATES HE IS GOING TO HAVE A LARGER TRAP INSTALLED TO CATCH DEBRIS. I WOULD ALSO SUGGEST THE DISH WASHER DO A BETTER JOB PRE-CLEANING DISHES SO NOT AS MUCH FOOD GOES INTO THE FLOOR DRAIN.
    Location: Mens restroom
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: THE FOLLOWING ITEMS HAVE PLUMBING ISSUES THAT NEED TO BE ADDRESSED:(1) THE FLOOR DRAIN TO THE DISH MACHINE IS CLOGGED. MANAGER STATES HE IS GOING TO HAVE A LARGER TRAP INSTALLED TO CATCH DEBRIS. I WOULD ALSO SUGGEST THE DISH WASHER DO A BETTER JOB PRE-CLEANING DISHES SO NOT AS MUCH FOOD GOES INTO THE FLOOR DRAIN.
    Location: Dish machine area
 03/20/2013Recheck
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: THERE ARE DRAIN FLIES PRESENT AT BOTH SERVER STATIONS AROUND SODA MACHINES AND ON THE WALL.THERE IS STILL ABOUT 4-5 DRAIN FLIES PRESENT AT EACH SERVER STATION.MANAGER SHOWED A RECIEPT FROM ECO LAB FOR TREATMENT, BUT FLIES ARE STILL PRESENT AT THIS TIME.THERE WERE TO FLIES PRESENT AT EACH SERVER STATION. MANAGER STATES ECO LAB IS SUPPOSE TO COME BACK OUT ANY DAY TO TREAT AGAIN. I WANT TO SEE AN INVOICE OF TREATMENT AT THE FOLLOW-UP ON MARCH 6.THERE WAS ONLY 1 FLY AT THIS INSPECTION. MANAGER DID SHOW ME THE LOG OF ECO LABS TREATMENTS (LAST TREATMENT 2/27/13). LOOKS LIKE YOU ARE GETTING A HANDLE ON THE FLY ISSUE, HAVE ECO LAB CONTINUE TREATMENTS.
    Location: Wait staff 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: THERE ARE DRAIN FLIES PRESENT AT BOTH SERVER STATIONS AROUND SODA MACHINES AND ON THE WALL.THERE IS STILL ABOUT 4-5 DRAIN FLIES PRESENT AT EACH SERVER STATION.MANAGER SHOWED A RECIEPT FROM ECO LAB FOR TREATMENT, BUT FLIES ARE STILL PRESENT AT THIS TIME.THERE WERE TO FLIES PRESENT AT EACH SERVER STATION. MANAGER STATES ECO LAB IS SUPPOSE TO COME BACK OUT ANY DAY TO TREAT AGAIN. I WANT TO SEE AN INVOICE OF TREATMENT AT THE FOLLOW-UP ON MARCH 6.THERE WAS ONLY 1 FLY AT THIS INSPECTION. MANAGER DID SHOW ME THE LOG OF ECO LABS TREATMENTS (LAST TREATMENT 2/27/13). LOOKS LIKE YOU ARE GETTING A HANDLE ON THE FLY ISSUE, HAVE ECO LAB CONTINUE TREATMENTS.
    Location: Wait staff area
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Location: Prep area
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: THE HOT WATER HEATER FOR THE BATHROOMS IS LEAKING AND VERY RUSTED. PLEASE REPLACE.A NEW HOT WATER HEATER HAS BEEN INSTALLED.
    Location: Back room
  • Chemical sanitizer concentration (corrected)
    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.
    Location: Wait staff area
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Location: Wait staff area
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Location: Bakery area
  • Drying mop(s) (corrected)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Comments: THERE IS A MOP STORED ON THE FLOOR IN THE BACK HALLWAY TO DRY. PLEASE STORE ALL MOPS IN A POSITION THAT ALLOWS FOR PROPER AIR-DRYING TO TAKE PLACE.MOPS ARE HANGING OVER THE MOP SINK PROPERLY.
    Location: Back room
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Location: Back room
  • Dumpster area litter and items (corrected)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Location: Dumpster area
  • Soiled dumpsters and receptacles
    Waste handling units not clean or improperly cleaned.
    Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
    Comments: THERE ARE SOILED TRASH CANS THROUGHOUT THE ESTABLISHMENT. PLEASE CLEAN. MANAGER STATE NEW TRASH CANS HAVE BEEN ORDERED.THERE ARE NEW TRASH CANS AND THE OLD TRASH CANS WERE IN THE DISH AREA IN THE PROCESS OF BEING CLEANED.
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: THE HOOD AND FILTERS ARE SOILED AT THE GRILL IN THE MAIN BUFFET AREA (DRIPPING GREASE). PLEASE CLEAN.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: (1)THE FRP WALL IS MISSING THE CORNER PIECE, SO THERE IS A BIG GAP BETWEEN FRP PIECES FOR BUGS AND MOISTURE TO GET INTO. PLEASE REPLACE MISSING CORNER PIECE.(2) THERE ARE MISSING FLOOR TILES IN 2 AREAS. 1. BACK OF KITCHEN IN HALLWAY 2. UNDER ROTISERRI OVENPLEASE REPLACE FLOOR TILES.
    Location: Meat room
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: (1)THE FRP WALL IS MISSING THE CORNER PIECE, SO THERE IS A BIG GAP BETWEEN FRP PIECES FOR BUGS AND MOISTURE TO GET INTO. PLEASE REPLACE MISSING CORNER PIECE.(2) THERE ARE MISSING FLOOR TILES IN 2 AREAS. 1. BACK OF KITCHEN IN HALLWAY 2. UNDER ROTISERRI OVENPLEASE REPLACE FLOOR TILES.
    Location: Kitchen (back)
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: (1)THE FRP WALL IS MISSING THE CORNER PIECE, SO THERE IS A BIG GAP BETWEEN FRP PIECES FOR BUGS AND MOISTURE TO GET INTO. PLEASE REPLACE MISSING CORNER PIECE.(2) THERE ARE MISSING FLOOR TILES IN 2 AREAS. 1. BACK OF KITCHEN IN HALLWAY 2. UNDER ROTISERRI OVENPLEASE REPLACE FLOOR TILES.
    Location: Kitchen (front)
  • 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: THE FOLLOWING AREAS NEED CLEANED:(1) ALL FLOOR DRAINS THROUGHOUT ESTABLISHMENT.(2) ALL FLOORS AND FLOOR JUCTIONS (COVE MOLDINGS), MAKE SURE TO GET UNDER AND BEHIND EQUIPMENT.(3) THE WALL NEEDS TO BE WIPED DOWN AT THE WOK AREA.(4) THE WALLS UNDER ALL THE BUFFET LINES.
    Location: Walk-in cooler
  • 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: THE FOLLOWING AREAS NEED CLEANED:(1) ALL FLOOR DRAINS THROUGHOUT ESTABLISHMENT.(2) ALL FLOORS AND FLOOR JUCTIONS (COVE MOLDINGS), MAKE SURE TO GET UNDER AND BEHIND EQUIPMENT.(3) THE WALL NEEDS TO BE WIPED DOWN AT THE WOK AREA.(4) THE WALLS UNDER ALL THE BUFFET LINES.
    Location: Back 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: THE FOLLOWING AREAS NEED CLEANED:(1) ALL FLOOR DRAINS THROUGHOUT ESTABLISHMENT.(2) ALL FLOORS AND FLOOR JUCTIONS (COVE MOLDINGS), MAKE SURE TO GET UNDER AND BEHIND EQUIPMENT.(3) THE WALL NEEDS TO BE WIPED DOWN AT THE WOK AREA.(4) THE WALLS UNDER ALL THE BUFFET LINES.
    Location: Kitchen (back)
  • 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: THE FOLLOWING AREAS NEED CLEANED:(1) ALL FLOOR DRAINS THROUGHOUT ESTABLISHMENT.(2) ALL FLOORS AND FLOOR JUCTIONS (COVE MOLDINGS), MAKE SURE TO GET UNDER AND BEHIND EQUIPMENT.(3) THE WALL NEEDS TO BE WIPED DOWN AT THE WOK AREA.(4) THE WALLS UNDER ALL THE BUFFET LINES.
    Location: Kitchen (front)
  • 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: THE FOLLOWING AREAS NEED CLEANED:(1) ALL FLOOR DRAINS THROUGHOUT ESTABLISHMENT.(2) ALL FLOORS AND FLOOR JUCTIONS (COVE MOLDINGS), MAKE SURE TO GET UNDER AND BEHIND EQUIPMENT.(3) THE WALL NEEDS TO BE WIPED DOWN AT THE WOK AREA.(4) THE WALLS UNDER ALL THE BUFFET LINES.
    Location: Service counter
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: THERE ARE WET WIPING CLOTHES STORED ON THE PREP TABLE IN THE MEAT ROOM. THERE ARE ALSO CLOTHES WRAPPED AROUND DRAIN PIPES THROUGHOUT THE KITCHEN. PLEASE REMOVE ALL OF THESE WET CLOTHES AND IF THE PIPES ARE LEAKING THEN REPAIR THE DRAIN PIPES.THE ONLY WET WIPING CLOTH I FOUND SITTING OUT WAS IN THE WOK AREA. CONTINUE TO EDUCATE EMPLOYESS ABOUT WHY WET WIPING CLOTHES NEED TO BE STORED IN SANATIZER.
    Location: Dish machine area
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: THERE ARE WET WIPING CLOTHES STORED ON THE PREP TABLE IN THE MEAT ROOM. THERE ARE ALSO CLOTHES WRAPPED AROUND DRAIN PIPES THROUGHOUT THE KITCHEN. PLEASE REMOVE ALL OF THESE WET CLOTHES AND IF THE PIPES ARE LEAKING THEN REPAIR THE DRAIN PIPES.THE ONLY WET WIPING CLOTH I FOUND SITTING OUT WAS IN THE WOK AREA. CONTINUE TO EDUCATE EMPLOYESS ABOUT WHY WET WIPING CLOTHES NEED TO BE STORED IN SANATIZER.
    Location: Meat room
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: THERE ARE WET WIPING CLOTHES STORED ON THE PREP TABLE IN THE MEAT ROOM. THERE ARE ALSO CLOTHES WRAPPED AROUND DRAIN PIPES THROUGHOUT THE KITCHEN. PLEASE REMOVE ALL OF THESE WET CLOTHES AND IF THE PIPES ARE LEAKING THEN REPAIR THE DRAIN PIPES.THE ONLY WET WIPING CLOTH I FOUND SITTING OUT WAS IN THE WOK AREA. CONTINUE TO EDUCATE EMPLOYESS ABOUT WHY WET WIPING CLOTHES NEED TO BE STORED IN SANATIZER.
    Location: Kitchen
  • Hood system drip prevention (corrected)
    Exhaust hood system(s) not provided with adequate drip prevention.
    Correction: Provide adequate drip prevention to exhaust hoods.
    Equipment: Flat grill
  • Unapproved non-food contact
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: THERE IS UNTREATED WOOD UNDER THE SALAD BUFFET. PLEASE SEAL OR PAINT THE UNTREATED WOOD.
    Location: Service counter
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPAIR ANY EQUIPMENT CAUSING STANDING WATER IN THE BUFFET AREAS AND THE DISH AREA.
    Location: Wait staff area
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPAIR ANY EQUIPMENT CAUSING STANDING WATER IN THE BUFFET AREAS AND THE DISH AREA.
    Location: Walk-in freezer
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPAIR ANY EQUIPMENT CAUSING STANDING WATER IN THE BUFFET AREAS AND THE DISH AREA.
    Location: Back room
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPAIR ANY EQUIPMENT CAUSING STANDING WATER IN THE BUFFET AREAS AND THE DISH AREA.
    Location: Kitchen
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: (1) THERE ARE SEVERAL HAND SINKS THAT ARE NOT PROPERLY SEALED TO THE WALL. PLEASE RESEAL WITH A SILICONE CAULK.(2) PLEASE REMOVE SILICONE CAULK AROUND 3-BAY AND DISH MACHINE WITH MOLD AND PROVIDE NEW SILICONE CAULK.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: (1) THERE ARE SEVERAL HAND SINKS THAT ARE NOT PROPERLY SEALED TO THE WALL. PLEASE RESEAL WITH A SILICONE CAULK.(2) PLEASE REMOVE SILICONE CAULK AROUND 3-BAY AND DISH MACHINE WITH MOLD AND PROVIDE NEW SILICONE CAULK.
    Location: Kitchen (front)
    Equipment: Hand sink
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: (1) THERE ARE SEVERAL HAND SINKS THAT ARE NOT PROPERLY SEALED TO THE WALL. PLEASE RESEAL WITH A SILICONE CAULK.(2) PLEASE REMOVE SILICONE CAULK AROUND 3-BAY AND DISH MACHINE WITH MOLD AND PROVIDE NEW SILICONE CAULK.
    Location: Three bay area
    Equipment: 3-bay
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: (1) THERE ARE SEVERAL HAND SINKS THAT ARE NOT PROPERLY SEALED TO THE WALL. PLEASE RESEAL WITH A SILICONE CAULK.(2) PLEASE REMOVE SILICONE CAULK AROUND 3-BAY AND DISH MACHINE WITH MOLD AND PROVIDE NEW SILICONE CAULK.
    Location: Dish machine area
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: THE FOLLOWING ITEMS NEED A THOROUGH CLEANING:(1) UNDER THE SERVER STANDS IN THE DINING ROOM (HOLDS PLATES AND SILVERWARE).(2) ALL SIDES OF EQUIPMENT THROUGHOUT KITCHEN (COOLERS, GRILLS, PREP TABLES, ECT.).(3) THE FAN UNIT UNDER THE BAKERY BUFFET.(4) THE COMPRESSORS UNDER ALL BUFFETS.(5) THE EXHAUST FAN ON COOLER NEXT TO GRILL IN THE COOK LINE..(6) ALL SHELVING IN THE PRODUCE WALK-IN COOLER.PROGRESS IS BEING MADE BUT MORE WORK IS NEEDED. PLEASE CONTINUE TO WORK ON AREAS NOT COMPLETED YET, AND PLEASE KEEP UP THE AREAS THAT HAVE BEEN CLEANED.
    Location: Back room
    Equipment: Chest freezer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: THE FOLLOWING ITEMS NEED A THOROUGH CLEANING:(1) UNDER THE SERVER STANDS IN THE DINING ROOM (HOLDS PLATES AND SILVERWARE).(2) ALL SIDES OF EQUIPMENT THROUGHOUT KITCHEN (COOLERS, GRILLS, PREP TABLES, ECT.).(3) THE FAN UNIT UNDER THE BAKERY BUFFET.(4) THE COMPRESSORS UNDER ALL BUFFETS.(5) THE EXHAUST FAN ON COOLER NEXT TO GRILL IN THE COOK LINE..(6) ALL SHELVING IN THE PRODUCE WALK-IN COOLER.PROGRESS IS BEING MADE BUT MORE WORK IS NEEDED. PLEASE CONTINUE TO WORK ON AREAS NOT COMPLETED YET, AND PLEASE KEEP UP THE AREAS THAT HAVE BEEN CLEANED.
    Location: Dining room
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: THE FOLLOWING ITEMS NEED A THOROUGH CLEANING:(1) UNDER THE SERVER STANDS IN THE DINING ROOM (HOLDS PLATES AND SILVERWARE).(2) ALL SIDES OF EQUIPMENT THROUGHOUT KITCHEN (COOLERS, GRILLS, PREP TABLES, ECT.).(3) THE FAN UNIT UNDER THE BAKERY BUFFET.(4) THE COMPRESSORS UNDER ALL BUFFETS.(5) THE EXHAUST FAN ON COOLER NEXT TO GRILL IN THE COOK LINE..(6) ALL SHELVING IN THE PRODUCE WALK-IN COOLER.PROGRESS IS BEING MADE BUT MORE WORK IS NEEDED. PLEASE CONTINUE TO WORK ON AREAS NOT COMPLETED YET, AND PLEASE KEEP UP THE AREAS THAT HAVE BEEN CLEANED.
    Location: Service counter
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: THE FOLLOWING ITEMS NEED A THOROUGH CLEANING:(1) UNDER THE SERVER STANDS IN THE DINING ROOM (HOLDS PLATES AND SILVERWARE).(2) ALL SIDES OF EQUIPMENT THROUGHOUT KITCHEN (COOLERS, GRILLS, PREP TABLES, ECT.).(3) THE FAN UNIT UNDER THE BAKERY BUFFET.(4) THE COMPRESSORS UNDER ALL BUFFETS.(5) THE EXHAUST FAN ON COOLER NEXT TO GRILL IN THE COOK LINE..(6) ALL SHELVING IN THE PRODUCE WALK-IN COOLER.PROGRESS IS BEING MADE BUT MORE WORK IS NEEDED. PLEASE CONTINUE TO WORK ON AREAS NOT COMPLETED YET, AND PLEASE KEEP UP THE AREAS THAT HAVE BEEN CLEANED.
    Location: Kitchen (back)
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: THE FOLLOWING ITEMS NEED A THOROUGH CLEANING:(1) UNDER THE SERVER STANDS IN THE DINING ROOM (HOLDS PLATES AND SILVERWARE).(2) ALL SIDES OF EQUIPMENT THROUGHOUT KITCHEN (COOLERS, GRILLS, PREP TABLES, ECT.).(3) THE FAN UNIT UNDER THE BAKERY BUFFET.(4) THE COMPRESSORS UNDER ALL BUFFETS.(5) THE EXHAUST FAN ON COOLER NEXT TO GRILL IN THE COOK LINE..(6) ALL SHELVING IN THE PRODUCE WALK-IN COOLER.PROGRESS IS BEING MADE BUT MORE WORK IS NEEDED. PLEASE CONTINUE TO WORK ON AREAS NOT COMPLETED YET, AND PLEASE KEEP UP THE AREAS THAT HAVE BEEN CLEANED.
    Location: Kitchen (front)
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: THE FOLLOWING ITEMS NEED A THOROUGH CLEANING:(1) UNDER THE SERVER STANDS IN THE DINING ROOM (HOLDS PLATES AND SILVERWARE).(2) ALL SIDES OF EQUIPMENT THROUGHOUT KITCHEN (COOLERS, GRILLS, PREP TABLES, ECT.).(3) THE FAN UNIT UNDER THE BAKERY BUFFET.(4) THE COMPRESSORS UNDER ALL BUFFETS.(5) THE EXHAUST FAN ON COOLER NEXT TO GRILL IN THE COOK LINE..(6) ALL SHELVING IN THE PRODUCE WALK-IN COOLER.PROGRESS IS BEING MADE BUT MORE WORK IS NEEDED. PLEASE CONTINUE TO WORK ON AREAS NOT COMPLETED YET, AND PLEASE KEEP UP THE AREAS THAT HAVE BEEN CLEANED.
    Location: Walk-in cooler
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: THERE IS A MISSING LIGHT SHIELD IN THE BACK HALLWAY. PLEASE REPLACE.
    Location: Back room
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: THE FOLLOWING ITEMS HAVE PLUMBING ISSUES THAT NEED TO BE ADDRESSED:(1) THE FLOOR DRAIN TO THE DISH MACHINE IS CLOGGED. MANAGER STATES HE IS GOING TO HAVE A LARGER TRAP INSTALLED TO CATCH DEBRIS. I WOULD ALSO SUGGEST THE DISH WASHER DO A BETTER JOB PRE-CLEANING DISHES SO NOT AS MUCH FOOD GOES INTO THE FLOOR DRAIN.
    Location: Dish machine 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: THE FOLLOWING ITEMS HAVE PLUMBING ISSUES THAT NEED TO BE ADDRESSED:(1) THE FLOOR DRAIN TO THE DISH MACHINE IS CLOGGED. MANAGER STATES HE IS GOING TO HAVE A LARGER TRAP INSTALLED TO CATCH DEBRIS. I WOULD ALSO SUGGEST THE DISH WASHER DO A BETTER JOB PRE-CLEANING DISHES SO NOT AS MUCH FOOD GOES INTO THE FLOOR DRAIN.
    Location: Dish machine area
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: THE FOLLOWING ITEMS HAVE PLUMBING ISSUES THAT NEED TO BE ADDRESSED:(1) THE FLOOR DRAIN TO THE DISH MACHINE IS CLOGGED. MANAGER STATES HE IS GOING TO HAVE A LARGER TRAP INSTALLED TO CATCH DEBRIS. I WOULD ALSO SUGGEST THE DISH WASHER DO A BETTER JOB PRE-CLEANING DISHES SO NOT AS MUCH FOOD GOES INTO THE FLOOR DRAIN.
    Location: Mens restroom
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: THE FOLLOWING ITEMS HAVE PLUMBING ISSUES THAT NEED TO BE ADDRESSED:(1) THE FLOOR DRAIN TO THE DISH MACHINE IS CLOGGED. MANAGER STATES HE IS GOING TO HAVE A LARGER TRAP INSTALLED TO CATCH DEBRIS. I WOULD ALSO SUGGEST THE DISH WASHER DO A BETTER JOB PRE-CLEANING DISHES SO NOT AS MUCH FOOD GOES INTO THE FLOOR DRAIN.
    Location: Dish machine area
 03/06/2013Recheck
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: THERE ARE DRAIN FLIES PRESENT AT BOTH SERVER STATIONS AROUND SODA MACHINES AND ON THE WALL.THERE IS STILL ABOUT 4-5 DRAIN FLIES PRESENT AT EACH SERVER STATION.MANAGER SHOWED A RECIEPT FROM ECO LAB FOR TREATMENT, BUT FLIES ARE STILL PRESENT AT THIS TIME.THERE WERE TO FLIES PRESENT AT EACH SERVER STATION. MANAGER STATES ECO LAB IS SUPPOSE TO COME BACK OUT ANY DAY TO TREAT AGAIN. I WANT TO SEE AN INVOICE OF TREATMENT AT THE FOLLOW-UP ON MARCH 6.
    Location: Wait staff 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: THERE ARE DRAIN FLIES PRESENT AT BOTH SERVER STATIONS AROUND SODA MACHINES AND ON THE WALL.THERE IS STILL ABOUT 4-5 DRAIN FLIES PRESENT AT EACH SERVER STATION.MANAGER SHOWED A RECIEPT FROM ECO LAB FOR TREATMENT, BUT FLIES ARE STILL PRESENT AT THIS TIME.THERE WERE TO FLIES PRESENT AT EACH SERVER STATION. MANAGER STATES ECO LAB IS SUPPOSE TO COME BACK OUT ANY DAY TO TREAT AGAIN. I WANT TO SEE AN INVOICE OF TREATMENT AT THE FOLLOW-UP ON MARCH 6.
    Location: Wait staff area
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Location: Prep area
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: THE HOT WATER HEATER FOR THE BATHROOMS IS LEAKING AND VERY RUSTED. PLEASE REPLACE.A NEW HOT WATER HEATER HAS BEEN INSTALLED.
    Location: Back room
  • Chemical sanitizer concentration (corrected)
    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.
    Location: Wait staff area
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Location: Wait staff area
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Location: Bakery area
  • Drying mop(s) (corrected)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Comments: THERE IS A MOP STORED ON THE FLOOR IN THE BACK HALLWAY TO DRY. PLEASE STORE ALL MOPS IN A POSITION THAT ALLOWS FOR PROPER AIR-DRYING TO TAKE PLACE.MOPS ARE HANGING OVER THE MOP SINK PROPERLY.
    Location: Back room
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Location: Back room
  • Dumpster area litter and items (corrected)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Location: Dumpster area
  • Soiled dumpsters and receptacles
    Waste handling units not clean or improperly cleaned.
    Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
    Comments: THERE ARE SOILED TRASH CANS THROUGHOUT THE ESTABLISHMENT. PLEASE CLEAN. MANAGER STATE NEW TRASH CANS HAVE BEEN ORDERED.
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: THE HOOD AND FILTERS ARE SOILED AT THE GRILL IN THE MAIN BUFFET AREA (DRIPPING GREASE). PLEASE CLEAN.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: (1)THE FRP WALL IS MISSING THE CORNER PIECE, SO THERE IS A BIG GAP BETWEEN FRP PIECES FOR BUGS AND MOISTURE TO GET INTO. PLEASE REPLACE MISSING CORNER PIECE.(2) THERE ARE MISSING FLOOR TILES IN 2 AREAS. 1. BACK OF KITCHEN IN HALLWAY 2. UNDER ROTISERRI OVENPLEASE REPLACE FLOOR TILES.
    Location: Meat room
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: (1)THE FRP WALL IS MISSING THE CORNER PIECE, SO THERE IS A BIG GAP BETWEEN FRP PIECES FOR BUGS AND MOISTURE TO GET INTO. PLEASE REPLACE MISSING CORNER PIECE.(2) THERE ARE MISSING FLOOR TILES IN 2 AREAS. 1. BACK OF KITCHEN IN HALLWAY 2. UNDER ROTISERRI OVENPLEASE REPLACE FLOOR TILES.
    Location: Kitchen (back)
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: (1)THE FRP WALL IS MISSING THE CORNER PIECE, SO THERE IS A BIG GAP BETWEEN FRP PIECES FOR BUGS AND MOISTURE TO GET INTO. PLEASE REPLACE MISSING CORNER PIECE.(2) THERE ARE MISSING FLOOR TILES IN 2 AREAS. 1. BACK OF KITCHEN IN HALLWAY 2. UNDER ROTISERRI OVENPLEASE REPLACE FLOOR TILES.
    Location: Kitchen (front)
  • 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: THE FOLLOWING AREAS NEED CLEANED:(1) ALL FLOOR DRAINS THROUGHOUT ESTABLISHMENT.(2) ALL FLOORS AND FLOOR JUCTIONS (COVE MOLDINGS), MAKE SURE TO GET UNDER AND BEHIND EQUIPMENT.(3) THE WALL NEEDS TO BE WIPED DOWN AT THE WOK AREA.(4) THE WALLS UNDER ALL THE BUFFET LINES.
    Location: Walk-in cooler
  • 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: THE FOLLOWING AREAS NEED CLEANED:(1) ALL FLOOR DRAINS THROUGHOUT ESTABLISHMENT.(2) ALL FLOORS AND FLOOR JUCTIONS (COVE MOLDINGS), MAKE SURE TO GET UNDER AND BEHIND EQUIPMENT.(3) THE WALL NEEDS TO BE WIPED DOWN AT THE WOK AREA.(4) THE WALLS UNDER ALL THE BUFFET LINES.
    Location: Back 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: THE FOLLOWING AREAS NEED CLEANED:(1) ALL FLOOR DRAINS THROUGHOUT ESTABLISHMENT.(2) ALL FLOORS AND FLOOR JUCTIONS (COVE MOLDINGS), MAKE SURE TO GET UNDER AND BEHIND EQUIPMENT.(3) THE WALL NEEDS TO BE WIPED DOWN AT THE WOK AREA.(4) THE WALLS UNDER ALL THE BUFFET LINES.
    Location: Kitchen (back)
  • 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: THE FOLLOWING AREAS NEED CLEANED:(1) ALL FLOOR DRAINS THROUGHOUT ESTABLISHMENT.(2) ALL FLOORS AND FLOOR JUCTIONS (COVE MOLDINGS), MAKE SURE TO GET UNDER AND BEHIND EQUIPMENT.(3) THE WALL NEEDS TO BE WIPED DOWN AT THE WOK AREA.(4) THE WALLS UNDER ALL THE BUFFET LINES.
    Location: Kitchen (front)
  • 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: THE FOLLOWING AREAS NEED CLEANED:(1) ALL FLOOR DRAINS THROUGHOUT ESTABLISHMENT.(2) ALL FLOORS AND FLOOR JUCTIONS (COVE MOLDINGS), MAKE SURE TO GET UNDER AND BEHIND EQUIPMENT.(3) THE WALL NEEDS TO BE WIPED DOWN AT THE WOK AREA.(4) THE WALLS UNDER ALL THE BUFFET LINES.
    Location: Service counter
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: THERE ARE WET WIPING CLOTHES STORED ON THE PREP TABLE IN THE MEAT ROOM. THERE ARE ALSO CLOTHES WRAPPED AROUND DRAIN PIPES THROUGHOUT THE KITCHEN. PLEASE REMOVE ALL OF THESE WET CLOTHES AND IF THE PIPES ARE LEAKING THEN REPAIR THE DRAIN PIPES.
    Location: Dish machine area
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: THERE ARE WET WIPING CLOTHES STORED ON THE PREP TABLE IN THE MEAT ROOM. THERE ARE ALSO CLOTHES WRAPPED AROUND DRAIN PIPES THROUGHOUT THE KITCHEN. PLEASE REMOVE ALL OF THESE WET CLOTHES AND IF THE PIPES ARE LEAKING THEN REPAIR THE DRAIN PIPES.
    Location: Meat room
  • Hood system drip prevention (corrected)
    Exhaust hood system(s) not provided with adequate drip prevention.
    Correction: Provide adequate drip prevention to exhaust hoods.
    Equipment: Flat grill
  • Unapproved non-food contact
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: THERE IS UNTREATED WOOD UNDER THE SALAD BUFFET. PLEASE SEAL OR PAINT THE UNTREATED WOOD.
    Location: Service counter
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPAIR ANY EQUIPMENT CAUSING STANDING WATER IN THE BUFFET AREAS AND THE DISH AREA.
    Location: Wait staff area
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPAIR ANY EQUIPMENT CAUSING STANDING WATER IN THE BUFFET AREAS AND THE DISH AREA.
    Location: Walk-in freezer
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPAIR ANY EQUIPMENT CAUSING STANDING WATER IN THE BUFFET AREAS AND THE DISH AREA.
    Location: Back room
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPAIR ANY EQUIPMENT CAUSING STANDING WATER IN THE BUFFET AREAS AND THE DISH AREA.
    Location: Kitchen
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: (1) THERE ARE SEVERAL HAND SINKS THAT ARE NOT PROPERLY SEALED TO THE WALL. PLEASE RESEAL WITH A SILICONE CAULK.(2) PLEASE REMOVE SILICONE CAULK AROUND 3-BAY AND DISH MACHINE WITH MOLD AND PROVIDE NEW SILICONE CAULK.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: (1) THERE ARE SEVERAL HAND SINKS THAT ARE NOT PROPERLY SEALED TO THE WALL. PLEASE RESEAL WITH A SILICONE CAULK.(2) PLEASE REMOVE SILICONE CAULK AROUND 3-BAY AND DISH MACHINE WITH MOLD AND PROVIDE NEW SILICONE CAULK.
    Location: Kitchen (front)
    Equipment: Hand sink
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: (1) THERE ARE SEVERAL HAND SINKS THAT ARE NOT PROPERLY SEALED TO THE WALL. PLEASE RESEAL WITH A SILICONE CAULK.(2) PLEASE REMOVE SILICONE CAULK AROUND 3-BAY AND DISH MACHINE WITH MOLD AND PROVIDE NEW SILICONE CAULK.
    Location: Three bay area
    Equipment: 3-bay
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: (1) THERE ARE SEVERAL HAND SINKS THAT ARE NOT PROPERLY SEALED TO THE WALL. PLEASE RESEAL WITH A SILICONE CAULK.(2) PLEASE REMOVE SILICONE CAULK AROUND 3-BAY AND DISH MACHINE WITH MOLD AND PROVIDE NEW SILICONE CAULK.
    Location: Dish machine area
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: THE FOLLOWING ITEMS NEED A THOROUGH CLEANING:(1) UNDER THE SERVER STANDS IN THE DINING ROOM (HOLDS PLATES AND SILVERWARE).(2) ALL SIDES OF EQUIPMENT THROUGHOUT KITCHEN (COOLERS, GRILLS, PREP TABLES, ECT.).(3) THE FAN UNIT UNDER THE BAKERY BUFFET.(4) THE COMPRESSORS UNDER ALL BUFFETS.(5) THE EXHAUST FAN ON COOLER NEXT TO GRILL IN THE COOK LINE..(6) ALL SHELVING IN THE PRODUCE WALK-IN COOLER.
    Location: Back room
    Equipment: Chest freezer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: THE FOLLOWING ITEMS NEED A THOROUGH CLEANING:(1) UNDER THE SERVER STANDS IN THE DINING ROOM (HOLDS PLATES AND SILVERWARE).(2) ALL SIDES OF EQUIPMENT THROUGHOUT KITCHEN (COOLERS, GRILLS, PREP TABLES, ECT.).(3) THE FAN UNIT UNDER THE BAKERY BUFFET.(4) THE COMPRESSORS UNDER ALL BUFFETS.(5) THE EXHAUST FAN ON COOLER NEXT TO GRILL IN THE COOK LINE..(6) ALL SHELVING IN THE PRODUCE WALK-IN COOLER.
    Location: Dining room
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: THE FOLLOWING ITEMS NEED A THOROUGH CLEANING:(1) UNDER THE SERVER STANDS IN THE DINING ROOM (HOLDS PLATES AND SILVERWARE).(2) ALL SIDES OF EQUIPMENT THROUGHOUT KITCHEN (COOLERS, GRILLS, PREP TABLES, ECT.).(3) THE FAN UNIT UNDER THE BAKERY BUFFET.(4) THE COMPRESSORS UNDER ALL BUFFETS.(5) THE EXHAUST FAN ON COOLER NEXT TO GRILL IN THE COOK LINE..(6) ALL SHELVING IN THE PRODUCE WALK-IN COOLER.
    Location: Service counter
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: THE FOLLOWING ITEMS NEED A THOROUGH CLEANING:(1) UNDER THE SERVER STANDS IN THE DINING ROOM (HOLDS PLATES AND SILVERWARE).(2) ALL SIDES OF EQUIPMENT THROUGHOUT KITCHEN (COOLERS, GRILLS, PREP TABLES, ECT.).(3) THE FAN UNIT UNDER THE BAKERY BUFFET.(4) THE COMPRESSORS UNDER ALL BUFFETS.(5) THE EXHAUST FAN ON COOLER NEXT TO GRILL IN THE COOK LINE..(6) ALL SHELVING IN THE PRODUCE WALK-IN COOLER.
    Location: Kitchen (back)
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: THE FOLLOWING ITEMS NEED A THOROUGH CLEANING:(1) UNDER THE SERVER STANDS IN THE DINING ROOM (HOLDS PLATES AND SILVERWARE).(2) ALL SIDES OF EQUIPMENT THROUGHOUT KITCHEN (COOLERS, GRILLS, PREP TABLES, ECT.).(3) THE FAN UNIT UNDER THE BAKERY BUFFET.(4) THE COMPRESSORS UNDER ALL BUFFETS.(5) THE EXHAUST FAN ON COOLER NEXT TO GRILL IN THE COOK LINE..(6) ALL SHELVING IN THE PRODUCE WALK-IN COOLER.
    Location: Kitchen (front)
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: THE FOLLOWING ITEMS NEED A THOROUGH CLEANING:(1) UNDER THE SERVER STANDS IN THE DINING ROOM (HOLDS PLATES AND SILVERWARE).(2) ALL SIDES OF EQUIPMENT THROUGHOUT KITCHEN (COOLERS, GRILLS, PREP TABLES, ECT.).(3) THE FAN UNIT UNDER THE BAKERY BUFFET.(4) THE COMPRESSORS UNDER ALL BUFFETS.(5) THE EXHAUST FAN ON COOLER NEXT TO GRILL IN THE COOK LINE..(6) ALL SHELVING IN THE PRODUCE WALK-IN COOLER.
    Location: Walk-in cooler
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: THERE IS A MISSING LIGHT SHIELD IN THE BACK HALLWAY. PLEASE REPLACE.
    Location: Back room
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: THE FOLLOWING ITEMS HAVE PLUMBING ISSUES THAT NEED TO BE ADDRESSED:(1) THE FLOOR DRAIN TO THE DISH MACHINE IS CLOGGED. MANAGER STATES HE IS GOING TO HAVE A LARGER TRAP INSTALLED TO CATCH DEBRIS. I WOULD ALSO SUGGEST THE DISH WASHER DO A BETTER JOB PRE-CLEANING DISHES SO NOT AS MUCH FOOD GOES INTO THE FLOOR DRAIN.
    Location: Dish machine 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: THE FOLLOWING ITEMS HAVE PLUMBING ISSUES THAT NEED TO BE ADDRESSED:(1) THE FLOOR DRAIN TO THE DISH MACHINE IS CLOGGED. MANAGER STATES HE IS GOING TO HAVE A LARGER TRAP INSTALLED TO CATCH DEBRIS. I WOULD ALSO SUGGEST THE DISH WASHER DO A BETTER JOB PRE-CLEANING DISHES SO NOT AS MUCH FOOD GOES INTO THE FLOOR DRAIN.
    Location: Dish machine area
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: THE FOLLOWING ITEMS HAVE PLUMBING ISSUES THAT NEED TO BE ADDRESSED:(1) THE FLOOR DRAIN TO THE DISH MACHINE IS CLOGGED. MANAGER STATES HE IS GOING TO HAVE A LARGER TRAP INSTALLED TO CATCH DEBRIS. I WOULD ALSO SUGGEST THE DISH WASHER DO A BETTER JOB PRE-CLEANING DISHES SO NOT AS MUCH FOOD GOES INTO THE FLOOR DRAIN.
    Location: Mens restroom
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: THE FOLLOWING ITEMS HAVE PLUMBING ISSUES THAT NEED TO BE ADDRESSED:(1) THE FLOOR DRAIN TO THE DISH MACHINE IS CLOGGED. MANAGER STATES HE IS GOING TO HAVE A LARGER TRAP INSTALLED TO CATCH DEBRIS. I WOULD ALSO SUGGEST THE DISH WASHER DO A BETTER JOB PRE-CLEANING DISHES SO NOT AS MUCH FOOD GOES INTO THE FLOOR DRAIN.
    Location: Dish machine area
 02/22/2013Recheck
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: Do not store hand sanitizers where they can splash onto food or equipment.
    Location: Sales floor
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Repair equipment as needed to prevent water pooling on floors. 2. Cloth towel with duct tape on vent for oven. Remove. CORRECTED
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Repair equipment as needed to prevent water pooling on floors. 2. Cloth towel with duct tape on vent for oven. Remove. CORRECTED
    Location: Kitchen
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. Remove soiled caulk around dish machine drain board and 3 bay sink. Replace with fresh silicone caulk.2. Several hand sinks loose from the wall. Secure with silicone caulk.
    Location: Dish machine area
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. Remove soiled caulk around dish machine drain board and 3 bay sink. Replace with fresh silicone caulk.2. Several hand sinks loose from the wall. Secure with silicone caulk.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Server stands soiled inside and on top soiled. Clean.
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Water leaks at the dish machine area. Repair.
    Location: Dish machine area
  • Cutting surface(s) (corrected)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: Pizza prep top cutting baord soiled. Clean.
    Location: Kitchen
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: Several dead roaches seen in main buffet and dessert buffet areas. Remove/clean.
    Location: Buffet
  • Soiled dumpsters and receptacles
    Waste handling units not clean or improperly cleaned.
    Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
    Comments: Trash cans soiled. Clean. Note: new trash cans ordered
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Missing floor tiles in back kitchen and below rotisseri oven. Provide.
    Location: Kitchen
  • 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: 1. Floor-wall junctions soiled. Clean.2. Floor below equipment soiled. Clean. 3. Walls below buffet area counters soiled. Clean.4. Standing water at floor -wall junctions below counters in main and buffet areas. Remove standing water.5. Floor drains soiled. Clean.6. Clean walls around dish machine.7. Clean wall below one bay sink in dish area.** Have staff increase maintenance cleaning as needed to maintain facility in a clean manner. (Floors, walls, below equipment, behind equipment, etc) Increase staff as needed to meet goal cleaning.
    Location: Kitchen
 02/20/2013Non-Illness Complaint Recheck
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: THERE ARE DRAIN FLIES PRESENT AT BOTH SERVER STATIONS AROUND SODA MACHINES AND ON THE WALL.THERE IS STILL ABOUT 4-5 DRAIN FLIES PRESENT AT EACH SERVER STATION.MANAGER SHOWED A RECIEPT FROM ECO LAB FOR TREATMENT, BUT FLIES ARE STILL PRESENT AT THIS TIME.THERE WERE TO FLIES PRESENT AT EACH SERVER STATION. MANAGER STATES ECO LAB IS SUPPOSE TO COME BACK OUT ANY DAY TO TREAT AGAIN. I WANT TO SEE AN INVOICE OF TREATMENT AT THE FOLLOW-UP ON MARCH 6.
    Location: Wait staff 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: THERE ARE DRAIN FLIES PRESENT AT BOTH SERVER STATIONS AROUND SODA MACHINES AND ON THE WALL.THERE IS STILL ABOUT 4-5 DRAIN FLIES PRESENT AT EACH SERVER STATION.MANAGER SHOWED A RECIEPT FROM ECO LAB FOR TREATMENT, BUT FLIES ARE STILL PRESENT AT THIS TIME.THERE WERE TO FLIES PRESENT AT EACH SERVER STATION. MANAGER STATES ECO LAB IS SUPPOSE TO COME BACK OUT ANY DAY TO TREAT AGAIN. I WANT TO SEE AN INVOICE OF TREATMENT AT THE FOLLOW-UP ON MARCH 6.
    Location: Wait staff area
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Location: Prep area
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: THE HOT WATER HEATER FOR THE BATHROOMS IS LEAKING AND VERY RUSTED. PLEASE REPLACE.
    Location: Back room
  • Chemical sanitizer concentration (corrected)
    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.
    Location: Wait staff area
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Location: Wait staff area
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Location: Bakery area
  • Drying mop(s) (corrected)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Comments: THERE IS A MOP STORED ON THE FLOOR IN THE BACK HALLWAY TO DRY. PLEASE STORE ALL MOPS IN A POSITION THAT ALLOWS FOR PROPER AIR-DRYING TO TAKE PLACE.MOPS ARE HANGING OVER THE MOP SINK PROPERLY.
    Location: Back room
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Location: Back room
  • Dumpster area litter and items (corrected)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Location: Dumpster area
  • Soiled dumpsters and receptacles
    Waste handling units not clean or improperly cleaned.
    Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
    Comments: THERE ARE SOILED TRASH CANS THROUGHOUT THE ESTABLISHMENT. PLEASE CLEAN. MANAGER STATE NEW TRASH CANS HAVE BEEN ORDERED.
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: THE HOOD AND FILTERS ARE SOILED AT THE GRILL IN THE MAIN BUFFET AREA (DRIPPING GREASE). PLEASE CLEAN.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: (1)THE FRP WALL IS MISSING THE CORNER PIECE, SO THERE IS A BIG GAP BETWEEN FRP PIECES FOR BUGS AND MOISTURE TO GET INTO. PLEASE REPLACE MISSING CORNER PIECE.(2) THERE ARE MISSING FLOOR TILES IN 2 AREAS. 1. BACK OF KITCHEN IN HALLWAY 2. UNDER ROTISERRI OVENPLEASE REPLACE FLOOR TILES.
    Location: Meat room
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: (1)THE FRP WALL IS MISSING THE CORNER PIECE, SO THERE IS A BIG GAP BETWEEN FRP PIECES FOR BUGS AND MOISTURE TO GET INTO. PLEASE REPLACE MISSING CORNER PIECE.(2) THERE ARE MISSING FLOOR TILES IN 2 AREAS. 1. BACK OF KITCHEN IN HALLWAY 2. UNDER ROTISERRI OVENPLEASE REPLACE FLOOR TILES.
    Location: Kitchen (back)
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: (1)THE FRP WALL IS MISSING THE CORNER PIECE, SO THERE IS A BIG GAP BETWEEN FRP PIECES FOR BUGS AND MOISTURE TO GET INTO. PLEASE REPLACE MISSING CORNER PIECE.(2) THERE ARE MISSING FLOOR TILES IN 2 AREAS. 1. BACK OF KITCHEN IN HALLWAY 2. UNDER ROTISERRI OVENPLEASE REPLACE FLOOR TILES.
    Location: Kitchen (front)
  • 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: THE FOLLOWING AREAS NEED CLEANED:(1) ALL FLOOR DRAINS THROUGHOUT ESTABLISHMENT.(2) ALL FLOORS AND FLOOR JUCTIONS (COVE MOLDINGS), MAKE SURE TO GET UNDER AND BEHIND EQUIPMENT.(3) THE WALL NEEDS TO BE WIPED DOWN AT THE WOK AREA.(4) THE WALLS UNDER ALL THE BUFFET LINES.
    Location: Walk-in cooler
  • 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: THE FOLLOWING AREAS NEED CLEANED:(1) ALL FLOOR DRAINS THROUGHOUT ESTABLISHMENT.(2) ALL FLOORS AND FLOOR JUCTIONS (COVE MOLDINGS), MAKE SURE TO GET UNDER AND BEHIND EQUIPMENT.(3) THE WALL NEEDS TO BE WIPED DOWN AT THE WOK AREA.(4) THE WALLS UNDER ALL THE BUFFET LINES.
    Location: Back 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: THE FOLLOWING AREAS NEED CLEANED:(1) ALL FLOOR DRAINS THROUGHOUT ESTABLISHMENT.(2) ALL FLOORS AND FLOOR JUCTIONS (COVE MOLDINGS), MAKE SURE TO GET UNDER AND BEHIND EQUIPMENT.(3) THE WALL NEEDS TO BE WIPED DOWN AT THE WOK AREA.(4) THE WALLS UNDER ALL THE BUFFET LINES.
    Location: Kitchen (back)
  • 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: THE FOLLOWING AREAS NEED CLEANED:(1) ALL FLOOR DRAINS THROUGHOUT ESTABLISHMENT.(2) ALL FLOORS AND FLOOR JUCTIONS (COVE MOLDINGS), MAKE SURE TO GET UNDER AND BEHIND EQUIPMENT.(3) THE WALL NEEDS TO BE WIPED DOWN AT THE WOK AREA.(4) THE WALLS UNDER ALL THE BUFFET LINES.
    Location: Kitchen (front)
  • 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: THE FOLLOWING AREAS NEED CLEANED:(1) ALL FLOOR DRAINS THROUGHOUT ESTABLISHMENT.(2) ALL FLOORS AND FLOOR JUCTIONS (COVE MOLDINGS), MAKE SURE TO GET UNDER AND BEHIND EQUIPMENT.(3) THE WALL NEEDS TO BE WIPED DOWN AT THE WOK AREA.(4) THE WALLS UNDER ALL THE BUFFET LINES.
    Location: Service counter
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: THERE ARE WET WIPING CLOTHES STORED ON THE PREP TABLE IN THE MEAT ROOM. THERE ARE ALSO CLOTHES WRAPPED AROUND DRAIN PIPES THROUGHOUT THE KITCHEN. PLEASE REMOVE ALL OF THESE WET CLOTHES AND IF THE PIPES ARE LEAKING THEN REPAIR THE DRAIN PIPES.
    Location: Dish machine area
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: THERE ARE WET WIPING CLOTHES STORED ON THE PREP TABLE IN THE MEAT ROOM. THERE ARE ALSO CLOTHES WRAPPED AROUND DRAIN PIPES THROUGHOUT THE KITCHEN. PLEASE REMOVE ALL OF THESE WET CLOTHES AND IF THE PIPES ARE LEAKING THEN REPAIR THE DRAIN PIPES.
    Location: Meat room
  • Hood system drip prevention (corrected)
    Exhaust hood system(s) not provided with adequate drip prevention.
    Correction: Provide adequate drip prevention to exhaust hoods.
    Equipment: Flat grill
  • Unapproved non-food contact
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: THERE IS UNTREATED WOOD UNDER THE SALAD BUFFET. PLEASE SEAL OR PAINT THE UNTREATED WOOD.
    Location: Service counter
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPAIR ANY EQUIPMENT CAUSING STANDING WATER IN THE BUFFET AREAS AND THE DISH AREA.
    Location: Wait staff area
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPAIR ANY EQUIPMENT CAUSING STANDING WATER IN THE BUFFET AREAS AND THE DISH AREA.
    Location: Walk-in freezer
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPAIR ANY EQUIPMENT CAUSING STANDING WATER IN THE BUFFET AREAS AND THE DISH AREA.
    Location: Back room
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPAIR ANY EQUIPMENT CAUSING STANDING WATER IN THE BUFFET AREAS AND THE DISH AREA.
    Location: Kitchen
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: (1) THERE ARE SEVERAL HAND SINKS THAT ARE NOT PROPERLY SEALED TO THE WALL. PLEASE RESEAL WITH A SILICONE CAULK.(2) PLEASE REMOVE SILICONE CAULK AROUND 3-BAY AND DISH MACHINE WITH MOLD AND PROVIDE NEW SILICONE CAULK.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: (1) THERE ARE SEVERAL HAND SINKS THAT ARE NOT PROPERLY SEALED TO THE WALL. PLEASE RESEAL WITH A SILICONE CAULK.(2) PLEASE REMOVE SILICONE CAULK AROUND 3-BAY AND DISH MACHINE WITH MOLD AND PROVIDE NEW SILICONE CAULK.
    Location: Kitchen (front)
    Equipment: Hand sink
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: (1) THERE ARE SEVERAL HAND SINKS THAT ARE NOT PROPERLY SEALED TO THE WALL. PLEASE RESEAL WITH A SILICONE CAULK.(2) PLEASE REMOVE SILICONE CAULK AROUND 3-BAY AND DISH MACHINE WITH MOLD AND PROVIDE NEW SILICONE CAULK.
    Location: Three bay area
    Equipment: 3-bay
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: (1) THERE ARE SEVERAL HAND SINKS THAT ARE NOT PROPERLY SEALED TO THE WALL. PLEASE RESEAL WITH A SILICONE CAULK.(2) PLEASE REMOVE SILICONE CAULK AROUND 3-BAY AND DISH MACHINE WITH MOLD AND PROVIDE NEW SILICONE CAULK.
    Location: Dish machine area
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: THE FOLLOWING ITEMS NEED A THOROUGH CLEANING:(1) UNDER THE SERVER STANDS IN THE DINING ROOM (HOLDS PLATES AND SILVERWARE).(2) ALL SIDES OF EQUIPMENT THROUGHOUT KITCHEN (COOLERS, GRILLS, PREP TABLES, ECT.).(3) THE FAN UNIT UNDER THE BAKERY BUFFET.(4) THE COMPRESSORS UNDER ALL BUFFETS.(5) THE EXHAUST FAN ON COOLER NEXT TO GRILL IN THE COOK LINE..(6) ALL SHELVING IN THE PRODUCE WALK-IN COOLER.
    Location: Back room
    Equipment: Chest freezer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: THE FOLLOWING ITEMS NEED A THOROUGH CLEANING:(1) UNDER THE SERVER STANDS IN THE DINING ROOM (HOLDS PLATES AND SILVERWARE).(2) ALL SIDES OF EQUIPMENT THROUGHOUT KITCHEN (COOLERS, GRILLS, PREP TABLES, ECT.).(3) THE FAN UNIT UNDER THE BAKERY BUFFET.(4) THE COMPRESSORS UNDER ALL BUFFETS.(5) THE EXHAUST FAN ON COOLER NEXT TO GRILL IN THE COOK LINE..(6) ALL SHELVING IN THE PRODUCE WALK-IN COOLER.
    Location: Dining room
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: THE FOLLOWING ITEMS NEED A THOROUGH CLEANING:(1) UNDER THE SERVER STANDS IN THE DINING ROOM (HOLDS PLATES AND SILVERWARE).(2) ALL SIDES OF EQUIPMENT THROUGHOUT KITCHEN (COOLERS, GRILLS, PREP TABLES, ECT.).(3) THE FAN UNIT UNDER THE BAKERY BUFFET.(4) THE COMPRESSORS UNDER ALL BUFFETS.(5) THE EXHAUST FAN ON COOLER NEXT TO GRILL IN THE COOK LINE..(6) ALL SHELVING IN THE PRODUCE WALK-IN COOLER.
    Location: Service counter
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: THE FOLLOWING ITEMS NEED A THOROUGH CLEANING:(1) UNDER THE SERVER STANDS IN THE DINING ROOM (HOLDS PLATES AND SILVERWARE).(2) ALL SIDES OF EQUIPMENT THROUGHOUT KITCHEN (COOLERS, GRILLS, PREP TABLES, ECT.).(3) THE FAN UNIT UNDER THE BAKERY BUFFET.(4) THE COMPRESSORS UNDER ALL BUFFETS.(5) THE EXHAUST FAN ON COOLER NEXT TO GRILL IN THE COOK LINE..(6) ALL SHELVING IN THE PRODUCE WALK-IN COOLER.
    Location: Kitchen (back)
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: THE FOLLOWING ITEMS NEED A THOROUGH CLEANING:(1) UNDER THE SERVER STANDS IN THE DINING ROOM (HOLDS PLATES AND SILVERWARE).(2) ALL SIDES OF EQUIPMENT THROUGHOUT KITCHEN (COOLERS, GRILLS, PREP TABLES, ECT.).(3) THE FAN UNIT UNDER THE BAKERY BUFFET.(4) THE COMPRESSORS UNDER ALL BUFFETS.(5) THE EXHAUST FAN ON COOLER NEXT TO GRILL IN THE COOK LINE..(6) ALL SHELVING IN THE PRODUCE WALK-IN COOLER.
    Location: Kitchen (front)
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: THE FOLLOWING ITEMS NEED A THOROUGH CLEANING:(1) UNDER THE SERVER STANDS IN THE DINING ROOM (HOLDS PLATES AND SILVERWARE).(2) ALL SIDES OF EQUIPMENT THROUGHOUT KITCHEN (COOLERS, GRILLS, PREP TABLES, ECT.).(3) THE FAN UNIT UNDER THE BAKERY BUFFET.(4) THE COMPRESSORS UNDER ALL BUFFETS.(5) THE EXHAUST FAN ON COOLER NEXT TO GRILL IN THE COOK LINE..(6) ALL SHELVING IN THE PRODUCE WALK-IN COOLER.
    Location: Walk-in cooler
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: THERE IS A MISSING LIGHT SHIELD IN THE BACK HALLWAY. PLEASE REPLACE.
    Location: Back room
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: THE FOLLOWING ITEMS HAVE PLUMBING ISSUES THAT NEED TO BE ADDRESSED:(1) THE FLOOR DRAIN TO THE DISH MACHINE IS CLOGGED. MANAGER STATES HE IS GOING TO HAVE A LARGER TRAP INSTALLED TO CATCH DEBRIS. I WOULD ALSO SUGGEST THE DISH WASHER DO A BETTER JOB PRE-CLEANING DISHES SO NOT AS MUCH FOOD GOES INTO THE FLOOR DRAIN.
    Location: Dish machine 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: THE FOLLOWING ITEMS HAVE PLUMBING ISSUES THAT NEED TO BE ADDRESSED:(1) THE FLOOR DRAIN TO THE DISH MACHINE IS CLOGGED. MANAGER STATES HE IS GOING TO HAVE A LARGER TRAP INSTALLED TO CATCH DEBRIS. I WOULD ALSO SUGGEST THE DISH WASHER DO A BETTER JOB PRE-CLEANING DISHES SO NOT AS MUCH FOOD GOES INTO THE FLOOR DRAIN.
    Location: Dish machine area
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: THE FOLLOWING ITEMS HAVE PLUMBING ISSUES THAT NEED TO BE ADDRESSED:(1) THE FLOOR DRAIN TO THE DISH MACHINE IS CLOGGED. MANAGER STATES HE IS GOING TO HAVE A LARGER TRAP INSTALLED TO CATCH DEBRIS. I WOULD ALSO SUGGEST THE DISH WASHER DO A BETTER JOB PRE-CLEANING DISHES SO NOT AS MUCH FOOD GOES INTO THE FLOOR DRAIN.
    Location: Mens restroom
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: THE FOLLOWING ITEMS HAVE PLUMBING ISSUES THAT NEED TO BE ADDRESSED:(1) THE FLOOR DRAIN TO THE DISH MACHINE IS CLOGGED. MANAGER STATES HE IS GOING TO HAVE A LARGER TRAP INSTALLED TO CATCH DEBRIS. I WOULD ALSO SUGGEST THE DISH WASHER DO A BETTER JOB PRE-CLEANING DISHES SO NOT AS MUCH FOOD GOES INTO THE FLOOR DRAIN.
    Location: Dish machine area
 02/20/2013Recheck
  • Toxic material(s) separation
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: Do not store hand sanitizers where they can splash onto food or equipment.
    Location: Sales floor
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Repair equipment as needed to prevent water pooling on floors. 2. Cloth towel with duct tape on vent for oven. Remove.
    Location: Kitchen
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. Remove soiled caulk around dish machine drain board and 3 bay sink. Replace with fresh silicone caulk.2. Several hand sinks loose from the wall. Secure with silicone caulk.
    Location: Dish machine area
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. Remove soiled caulk around dish machine drain board and 3 bay sink. Replace with fresh silicone caulk.2. Several hand sinks loose from the wall. Secure with silicone caulk.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Server stands soiled inside and on top soiled. Clean.
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Water leaks at the dish machine area. Repair.
    Location: Dish machine area
  • Cutting surface(s)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: Pizza prep top cutting baord soiled. Clean.
    Location: Kitchen
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: Several dead roaches seen in main buffet and dessert buffet areas. Remove/clean.
    Location: Buffet
  • Soiled dumpsters and receptacles
    Waste handling units not clean or improperly cleaned.
    Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
    Comments: Trash cans soiled. Clean.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Missing floor tiles in back kitchen. Provide.
    Location: Kitchen
  • 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: 1. Floor-wall junctions soiled. Clean.2. Floor below equipment soiled. Clean. 3. Walls below buffet area counters soiled. Clean.4. Standing water at floor -wall junctions below counters in main and buffet areas. Remove standing water.5. Floor drains soiled. Clean.6. Clean walls around dish machine.7. Clean wall below one bay sink in dish area.** Have staff increase maintenance cleaning as needed to maintain facility in a clean manner. (Floors, walls, below equipment, behind equipment, etc) Increase staff as needed to meet goal cleaning.
    Location: Kitchen
 02/12/2013Non-Illness Complaint
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: THERE ARE DRAIN FLIES PRESENT AT BOTH SERVER STATIONS AROUND SODA MACHINES AND ON THE WALL.THERE IS STILL ABOUT 4-5 DRAIN FLIES PRESENT AT EACH SERVER STATION.MANAGER SHOWED A RECIEPT FROM ECO LAB FOR TREATMENT, BUT FLIES ARE STILL PRESENT AT THIS TIME.
    Location: Wait staff 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: THERE ARE DRAIN FLIES PRESENT AT BOTH SERVER STATIONS AROUND SODA MACHINES AND ON THE WALL.THERE IS STILL ABOUT 4-5 DRAIN FLIES PRESENT AT EACH SERVER STATION.MANAGER SHOWED A RECIEPT FROM ECO LAB FOR TREATMENT, BUT FLIES ARE STILL PRESENT AT THIS TIME.
    Location: Wait staff area
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: THERE IS AN EMPLOYEE DRINK WITH NO LID OR STRAW AT THE PREP TABLE. PLEASE MAKE SURE ALL EMPLOYEES USE CUPS WITH LIDS AND STRAWS.DRINKS ARE STORED PROPERLY.
    Location: Prep area
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: THERE IS RAW MEAT IMPROPERLY STORED IN THE WALK-IN COOLER (CHICKEN OVER MEATBALLS, AND GROUND MEAT OVER WHOLE MEAT). PLEASE REFER TO ORGANIZATIONAL CHART FOR PROPER STORAGE.ALL OF THE RAW MEAT IS STORED PROPERLY, AND THE STORAGE ORGANIZATIONAL CHART IS POSTED ON THE DOOR.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Chemical sanitizer concentration (corrected)
    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: THE SANATIZER BUCKET AT SERVER STATION (1,2) IS NOT SANATIZER, IT IS JUST SOAPY WATER. PLEASE MAKE SURE EMPLOYEES PUT SANATIZER IN THE SANATIZER BUCKETS.
    Location: Wait staff area
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: THE FOLLOWING AREAS HAVE EQUIPMENT STOREDIMPROPERLY:(1) SERVER STATION (3,4,5,6) - SILVER WARE HANDLE DOWN(2) BAKERY - THERE ARE PANS STORED UNDER THE COUNTER THAT ARE NOT INVERTED.
    Location: Wait staff area
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: THE FOLLOWING AREAS HAVE EQUIPMENT STOREDIMPROPERLY:(1) SERVER STATION (3,4,5,6) - SILVER WARE HANDLE DOWN(2) BAKERY - THERE ARE PANS STORED UNDER THE COUNTER THAT ARE NOT INVERTED.
    Location: Bakery area
  • Drying mop(s) (corrected)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Comments: THERE IS A MOP STORED ON THE FLOOR IN THE BACK HALLWAY TO DRY. PLEASE STORE ALL MOPS IN A POSITION THAT ALLOWS FOR PROPER AIR-DRYING TO TAKE PLACE.MOPS ARE HANGING OVER THE MOP SINK PROPERLY.
    Location: Back room
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: ALL OF THE BULK CONTAINERS IN THE BACK HALLWAY DO NOT HAVE LABELS. PLEASE LABEL ALL BULK CONTAINERS.THE BULK CONTAINERS HAVE BEEN LABELED.
    Location: Back room
  • Dumpster area litter and items (corrected)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: THE DUMPSTER AREA HAS EXCESSIVE LITTER. PLEASE PLACE ALL LITTER IN THE DUMPSTER.DUMPSTER AREA HAS BEENN CLEANED UP.
    Location: Dumpster area
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: THE HOOD AND FILTERS ARE SOILED AT THE MEAT GRILL. PLEASE CLEAN.THE FILTERS LOOK CLEANER THAN THEY DID AT INITIAL INSPECTION.
    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: THE FOLLOWING AREAS NEED CLEANED:(1) THE VEGETABLE COOLER FLOOR IS SOILED.(2) THE BACK HALLWAY IS SOILED.PLEASE CLEAN.ALL OF THE AREAS LOOKED CLEAN.
    Location: Walk-in cooler
  • 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: THE FOLLOWING AREAS NEED CLEANED:(1) THE VEGETABLE COOLER FLOOR IS SOILED.(2) THE BACK HALLWAY IS SOILED.PLEASE CLEAN.ALL OF THE AREAS LOOKED CLEAN.
    Location: Back room
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: THERE ARE WET WIPING CLOTHES STORED ON SHELVING IN THE DISH AREA. PLEASE STORE ALL WIPING CLOTHES IN A SANATIZER BUCKET OR DISCARD TO DIRTY HAMPER.THERE ARE WIPING CLOTHES STORED IN THE EXACT SAME SPOT AS ROUTINE INSPECTION. PLEASE STORE ALL WIPING CLOTHES IN A SANATIZER BUCKET.WIPING CLOTHES ARE STORED IN A SANATIZER BUCKET.
    Location: Dish machine area
  • Hood system drip prevention (corrected)
    Exhaust hood system(s) not provided with adequate drip prevention.
    Correction: Provide adequate drip prevention to exhaust hoods.
    Comments: THE MEAT GRILL IS MISSING SOME FILTERS/SPACERS. PLEASE MAKE SURE ALL FILTERS AND SPACERS ARE IN PLACE.THERE ARE NO GAPS BETWEEN FILTERS.
    Equipment: Flat grill
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: THE FOLLOWING ITEMS ARE IN NEED OF REPAIR:(1) THERE IS A MACHINE LEAKING AT SERVER STATION(3,4,5,6) ALL OVER CARDBOARD BOXES. PLEASE REPAIR.(2) THE DOOR TO THE WALK-IN FREEZER DOES NOT SEAL. PLEASE REPAIR.(3) BULK CONTAINERS IN THE BACK HALLWAY ARE ALL CHIPPED OR CRACKED. PLEASE REPLACE.(4) THE REACH-IN MEAT COOLER AT MEAT GRILL DOES NOT SEAL. PLEASE REPAIR.(1,3,4) HAVE BEEN CORRECTED(2) THE WALK-IN FREEZER DOOR STILL DOESN'T SEAL PROPERLY.SEAL HAS BEEN ORDERED WAITING FOR MAINTENANCE TO INSTALL.
    Location: Wait staff area
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: THE FOLLOWING ITEMS ARE IN NEED OF REPAIR:(1) THERE IS A MACHINE LEAKING AT SERVER STATION(3,4,5,6) ALL OVER CARDBOARD BOXES. PLEASE REPAIR.(2) THE DOOR TO THE WALK-IN FREEZER DOES NOT SEAL. PLEASE REPAIR.(3) BULK CONTAINERS IN THE BACK HALLWAY ARE ALL CHIPPED OR CRACKED. PLEASE REPLACE.(4) THE REACH-IN MEAT COOLER AT MEAT GRILL DOES NOT SEAL. PLEASE REPAIR.(1,3,4) HAVE BEEN CORRECTED(2) THE WALK-IN FREEZER DOOR STILL DOESN'T SEAL PROPERLY.SEAL HAS BEEN ORDERED WAITING FOR MAINTENANCE TO INSTALL.
    Location: Walk-in freezer
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: THE FOLLOWING ITEMS ARE IN NEED OF REPAIR:(1) THERE IS A MACHINE LEAKING AT SERVER STATION(3,4,5,6) ALL OVER CARDBOARD BOXES. PLEASE REPAIR.(2) THE DOOR TO THE WALK-IN FREEZER DOES NOT SEAL. PLEASE REPAIR.(3) BULK CONTAINERS IN THE BACK HALLWAY ARE ALL CHIPPED OR CRACKED. PLEASE REPLACE.(4) THE REACH-IN MEAT COOLER AT MEAT GRILL DOES NOT SEAL. PLEASE REPAIR.(1,3,4) HAVE BEEN CORRECTED(2) THE WALK-IN FREEZER DOOR STILL DOESN'T SEAL PROPERLY.SEAL HAS BEEN ORDERED WAITING FOR MAINTENANCE TO INSTALL.
    Location: Back room
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: THE FOLLOWING ITEMS ARE IN NEED OF REPAIR:(1) THERE IS A MACHINE LEAKING AT SERVER STATION(3,4,5,6) ALL OVER CARDBOARD BOXES. PLEASE REPAIR.(2) THE DOOR TO THE WALK-IN FREEZER DOES NOT SEAL. PLEASE REPAIR.(3) BULK CONTAINERS IN THE BACK HALLWAY ARE ALL CHIPPED OR CRACKED. PLEASE REPLACE.(4) THE REACH-IN MEAT COOLER AT MEAT GRILL DOES NOT SEAL. PLEASE REPAIR.(1,3,4) HAVE BEEN CORRECTED(2) THE WALK-IN FREEZER DOOR STILL DOESN'T SEAL PROPERLY.SEAL HAS BEEN ORDERED WAITING FOR MAINTENANCE TO INSTALL.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: THERE IS A FREEZER CHEST IN THE BACK HALLWAY WITH ICE CREAM THAT IS SOILED IN THE INSIDE. PLEASE CLEAN.
    Location: Back room
    Equipment: Chest freezer
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: THE FOLLOWING ITEMS HAVE PLUMBING ISSUES THAT NEED TO BE ADDRESSED:(1) THE FLOOR DRAIN TO THE DISH MACHINE IS CLOGGED.(2) THE HAND SINK IN THE DISH MACHINE AREA WILL NOT SHUT COMPLETELY OFF.(3) THE DRAIN LINES TO THE SILVERWARE PRE-SOAK SINK IS MISSING.(4) THE HAND SINK IN THE MEN'S RESTROOM DOES NOT COMPLETELY SHUT OFF.PLEASE REPAIR ALL ITEMS.ISSUES 1,3, AND 4 HAVE BEEN CORRECTED. (2) A NEW HAND SINK HAS BEEN ORDERED, WAITING FOR MAINTENANCE TO INSTALL.NOT ONE ITEM AS BEEN ADDRESSED.
    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: THE FOLLOWING ITEMS HAVE PLUMBING ISSUES THAT NEED TO BE ADDRESSED:(1) THE FLOOR DRAIN TO THE DISH MACHINE IS CLOGGED.(2) THE HAND SINK IN THE DISH MACHINE AREA WILL NOT SHUT COMPLETELY OFF.(3) THE DRAIN LINES TO THE SILVERWARE PRE-SOAK SINK IS MISSING.(4) THE HAND SINK IN THE MEN'S RESTROOM DOES NOT COMPLETELY SHUT OFF.PLEASE REPAIR ALL ITEMS.ISSUES 1,3, AND 4 HAVE BEEN CORRECTED. (2) A NEW HAND SINK HAS BEEN ORDERED, WAITING FOR MAINTENANCE TO INSTALL.NOT ONE ITEM AS BEEN ADDRESSED.
    Location: Dish machine area
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: THE FOLLOWING ITEMS HAVE PLUMBING ISSUES THAT NEED TO BE ADDRESSED:(1) THE FLOOR DRAIN TO THE DISH MACHINE IS CLOGGED.(2) THE HAND SINK IN THE DISH MACHINE AREA WILL NOT SHUT COMPLETELY OFF.(3) THE DRAIN LINES TO THE SILVERWARE PRE-SOAK SINK IS MISSING.(4) THE HAND SINK IN THE MEN'S RESTROOM DOES NOT COMPLETELY SHUT OFF.PLEASE REPAIR ALL ITEMS.ISSUES 1,3, AND 4 HAVE BEEN CORRECTED. (2) A NEW HAND SINK HAS BEEN ORDERED, WAITING FOR MAINTENANCE TO INSTALL.NOT ONE ITEM AS BEEN ADDRESSED.
    Location: Mens restroom
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: THE FOLLOWING ITEMS HAVE PLUMBING ISSUES THAT NEED TO BE ADDRESSED:(1) THE FLOOR DRAIN TO THE DISH MACHINE IS CLOGGED.(2) THE HAND SINK IN THE DISH MACHINE AREA WILL NOT SHUT COMPLETELY OFF.(3) THE DRAIN LINES TO THE SILVERWARE PRE-SOAK SINK IS MISSING.(4) THE HAND SINK IN THE MEN'S RESTROOM DOES NOT COMPLETELY SHUT OFF.PLEASE REPAIR ALL ITEMS.ISSUES 1,3, AND 4 HAVE BEEN CORRECTED. (2) A NEW HAND SINK HAS BEEN ORDERED, WAITING FOR MAINTENANCE TO INSTALL.NOT ONE ITEM AS BEEN ADDRESSED.
    Location: Dish machine area
 01/30/2013Recheck
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) CLEAN SHELF UNDER THE WOK BURNER.2) CLEAN ONE OR MORE TRASH BARRELLS INSIDE AROUND BOTTOM SURFACES.
    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: SOME FLOOR TILE DAMAGE UNDER COOK--LINE EQUIPMENT (ROTISSERIE OVEN, ETC.) CAUSES WATER TO PUDDLE. REPAIR TILE AS NEEDED.
  • 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 --- MOP WATER --- UNDER COOK--LINE EQUIPMENT WHERE NEEDED.
 01/25/2013Non-Illness Complaint
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: THERE ARE DRAIN FLIES PRESENT AT BOTH SERVER STATIONS AROUND SODA MACHINES AND ON THE WALL.THERE IS STILL ABOUT 4-5 DRAIN FLIES PRESENT AT EACH SERVER STATION.
    Location: Wait staff 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: THERE ARE DRAIN FLIES PRESENT AT BOTH SERVER STATIONS AROUND SODA MACHINES AND ON THE WALL.THERE IS STILL ABOUT 4-5 DRAIN FLIES PRESENT AT EACH SERVER STATION.
    Location: Wait staff area
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: THERE IS AN EMPLOYEE DRINK WITH NO LID OR STRAW AT THE PREP TABLE. PLEASE MAKE SURE ALL EMPLOYEES USE CUPS WITH LIDS AND STRAWS.DRINKS ARE STORED PROPERLY.
    Location: Prep area
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: THERE IS RAW MEAT IMPROPERLY STORED IN THE WALK-IN COOLER (CHICKEN OVER MEATBALLS, AND GROUND MEAT OVER WHOLE MEAT). PLEASE REFER TO ORGANIZATIONAL CHART FOR PROPER STORAGE.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Chemical sanitizer concentration (corrected)
    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: THE SANATIZER BUCKET AT SERVER STATION (1,2) IS NOT SANATIZER, IT IS JUST SOAPY WATER. PLEASE MAKE SURE EMPLOYEES PUT SANATIZER IN THE SANATIZER BUCKETS.
    Location: Wait staff area
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: THE FOLLOWING AREAS HAVE EQUIPMENT STOREDIMPROPERLY:(1) SERVER STATION (3,4,5,6) - SILVER WARE HANDLE DOWN(2) BAKERY - THERE ARE PANS STORED UNDER THE COUNTER THAT ARE NOT INVERTED.
    Location: Wait staff area
  • Improper storage of clean equipment (corrected on site)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: THE FOLLOWING AREAS HAVE EQUIPMENT STOREDIMPROPERLY:(1) SERVER STATION (3,4,5,6) - SILVER WARE HANDLE DOWN(2) BAKERY - THERE ARE PANS STORED UNDER THE COUNTER THAT ARE NOT INVERTED.
    Location: Bakery area
  • 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: THERE IS A MOP STORED ON THE FLOOR IN THE BACK HALLWAY TO DRY. PLEASE STORE ALL MOPS IN A POSITION THAT ALLOWS FOR PROPER AIR-DRYING TO TAKE PLACE.
    Location: Back room
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: ALL OF THE BULK CONTAINERS IN THE BACK HALLWAY DO NOT HAVE LABELS. PLEASE LABEL ALL BULK CONTAINERS.THE BULK CONTAINERS HAVE BEEN LABELED.
    Location: Back room
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: THE DUMPSTER AREA HAS EXCESSIVE LITTER. PLEASE PLACE ALL LITTER IN THE DUMPSTER.
    Location: Dumpster area
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: THE HOOD AND FILTERS ARE SOILED AT THE MEAT GRILL. PLEASE CLEAN.THE FILTERS LOOK CLEANER THAN THEY DID AT INITIAL INSPECTION.
    Location: Kitchen
  • 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: THE FOLLOWING AREAS NEED CLEANED:(1) THE VEGETABLE COOLER FLOOR IS SOILED.(2) THE BACK HALLWAY IS SOILED.PLEASE CLEAN.
    Location: Walk-in cooler
  • 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: THE FOLLOWING AREAS NEED CLEANED:(1) THE VEGETABLE COOLER FLOOR IS SOILED.(2) THE BACK HALLWAY IS SOILED.PLEASE CLEAN.
    Location: Back room
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: THERE ARE WET WIPING CLOTHES STORED ON SHELVING IN THE DISH AREA. PLEASE STORE ALL WIPING CLOTHES IN A SANATIZER BUCKET OR DISCARD TO DIRTY HAMPER.THERE ARE WIPING CLOTHES STORED IN THE EXACT SAME SPOT AS ROUTINE INSPECTION. PLEASE STORE ALL WIPING CLOTHES IN A SANATIZER BUCKET.
    Location: Dish machine area
  • Hood system drip prevention
    Exhaust hood system(s) not provided with adequate drip prevention.
    Correction: Provide adequate drip prevention to exhaust hoods.
    Comments: THE MEAT GRILL IS MISSING SOME FILTERS/SPACERS. PLEASE MAKE SURE ALL FILTERS AND SPACERS ARE IN PLACE.
    Equipment: Flat grill
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: THE FOLLOWING ITEMS ARE IN NEED OF REPAIR:(1) THERE IS A MACHINE LEAKING AT SERVER STATION(3,4,5,6) ALL OVER CARDBOARD BOXES. PLEASE REPAIR.(2) THE DOOR TO THE WALK-IN FREEZER DOES NOT SEAL. PLEASE REPAIR.(3) BULK CONTAINERS IN THE BACK HALLWAY ARE ALL CHIPPED OR CRACKED. PLEASE REPLACE.(4) THE REACH-IN MEAT COOLER AT MEAT GRILL DOES NOT SEAL. PLEASE REPAIR.(1,3,4) HAVE BEEN CORRECTED(2) THE WALK-IN FREEZER DOOR STILL DOESN'T SEAL PROPERLY.
    Location: Wait staff area
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: THE FOLLOWING ITEMS ARE IN NEED OF REPAIR:(1) THERE IS A MACHINE LEAKING AT SERVER STATION(3,4,5,6) ALL OVER CARDBOARD BOXES. PLEASE REPAIR.(2) THE DOOR TO THE WALK-IN FREEZER DOES NOT SEAL. PLEASE REPAIR.(3) BULK CONTAINERS IN THE BACK HALLWAY ARE ALL CHIPPED OR CRACKED. PLEASE REPLACE.(4) THE REACH-IN MEAT COOLER AT MEAT GRILL DOES NOT SEAL. PLEASE REPAIR.(1,3,4) HAVE BEEN CORRECTED(2) THE WALK-IN FREEZER DOOR STILL DOESN'T SEAL PROPERLY.
    Location: Walk-in freezer
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: THE FOLLOWING ITEMS ARE IN NEED OF REPAIR:(1) THERE IS A MACHINE LEAKING AT SERVER STATION(3,4,5,6) ALL OVER CARDBOARD BOXES. PLEASE REPAIR.(2) THE DOOR TO THE WALK-IN FREEZER DOES NOT SEAL. PLEASE REPAIR.(3) BULK CONTAINERS IN THE BACK HALLWAY ARE ALL CHIPPED OR CRACKED. PLEASE REPLACE.(4) THE REACH-IN MEAT COOLER AT MEAT GRILL DOES NOT SEAL. PLEASE REPAIR.(1,3,4) HAVE BEEN CORRECTED(2) THE WALK-IN FREEZER DOOR STILL DOESN'T SEAL PROPERLY.
    Location: Back room
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: THE FOLLOWING ITEMS ARE IN NEED OF REPAIR:(1) THERE IS A MACHINE LEAKING AT SERVER STATION(3,4,5,6) ALL OVER CARDBOARD BOXES. PLEASE REPAIR.(2) THE DOOR TO THE WALK-IN FREEZER DOES NOT SEAL. PLEASE REPAIR.(3) BULK CONTAINERS IN THE BACK HALLWAY ARE ALL CHIPPED OR CRACKED. PLEASE REPLACE.(4) THE REACH-IN MEAT COOLER AT MEAT GRILL DOES NOT SEAL. PLEASE REPAIR.(1,3,4) HAVE BEEN CORRECTED(2) THE WALK-IN FREEZER DOOR STILL DOESN'T SEAL PROPERLY.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: THERE IS A FREEZER CHEST IN THE BACK HALLWAY WITH ICE CREAM THAT IS SOILED IN THE INSIDE. PLEASE CLEAN.
    Location: Back room
    Equipment: Chest freezer
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: THE FOLLOWING ITEMS HAVE PLUMBING ISSUES THAT NEED TO BE ADDRESSED:(1) THE FLOOR DRAIN TO THE DISH MACHINE IS CLOGGED.(2) THE HAND SINK IN THE DISH MACHINE AREA WILL NOT SHUT COMPLETELY OFF.(3) THE DRAIN LINES TO THE SILVERWARE PRE-SOAK SINK IS MISSING.(4) THE HAND SINK IN THE MEN'S RESTROOM DOES NOT COMPLETELY SHUT OFF.PLEASE REPAIR ALL ITEMS.NOT ONE ITEM AS BEEN ADDRESSED.
    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: THE FOLLOWING ITEMS HAVE PLUMBING ISSUES THAT NEED TO BE ADDRESSED:(1) THE FLOOR DRAIN TO THE DISH MACHINE IS CLOGGED.(2) THE HAND SINK IN THE DISH MACHINE AREA WILL NOT SHUT COMPLETELY OFF.(3) THE DRAIN LINES TO THE SILVERWARE PRE-SOAK SINK IS MISSING.(4) THE HAND SINK IN THE MEN'S RESTROOM DOES NOT COMPLETELY SHUT OFF.PLEASE REPAIR ALL ITEMS.NOT ONE ITEM AS BEEN ADDRESSED.
    Location: Dish machine area
    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: THE FOLLOWING ITEMS HAVE PLUMBING ISSUES THAT NEED TO BE ADDRESSED:(1) THE FLOOR DRAIN TO THE DISH MACHINE IS CLOGGED.(2) THE HAND SINK IN THE DISH MACHINE AREA WILL NOT SHUT COMPLETELY OFF.(3) THE DRAIN LINES TO THE SILVERWARE PRE-SOAK SINK IS MISSING.(4) THE HAND SINK IN THE MEN'S RESTROOM DOES NOT COMPLETELY SHUT OFF.PLEASE REPAIR ALL ITEMS.NOT ONE ITEM AS BEEN ADDRESSED.
    Location: Mens 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: THE FOLLOWING ITEMS HAVE PLUMBING ISSUES THAT NEED TO BE ADDRESSED:(1) THE FLOOR DRAIN TO THE DISH MACHINE IS CLOGGED.(2) THE HAND SINK IN THE DISH MACHINE AREA WILL NOT SHUT COMPLETELY OFF.(3) THE DRAIN LINES TO THE SILVERWARE PRE-SOAK SINK IS MISSING.(4) THE HAND SINK IN THE MEN'S RESTROOM DOES NOT COMPLETELY SHUT OFF.PLEASE REPAIR ALL ITEMS.NOT ONE ITEM AS BEEN ADDRESSED.
    Location: Dish machine area
 01/23/2013Recheck
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: THERE ARE DRAIN FLIES PRESENT AT BOTH SERVER STATIONS AROUND SODA MACHINES AND ON THE WALL.
    Location: Wait staff 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: THERE ARE DRAIN FLIES PRESENT AT BOTH SERVER STATIONS AROUND SODA MACHINES AND ON THE WALL.
    Location: Wait staff area
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: THERE IS AN EMPLOYEE DRINK WITH NO LID OR STRAW AT THE PREP TABLE. PLEASE MAKE SURE ALL EMPLOYEES USE CUPS WITH LIDS AND STRAWS.
    Location: Prep area
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: THERE IS RAW MEAT IMPROPERLY STORED IN THE WALK-IN COOLER (CHICKEN OVER MEATBALLS, AND GROUND MEAT OVER WHOLE MEAT). PLEASE REFER TO ORGANIZATIONAL CHART FOR PROPER STORAGE.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Chemical sanitizer concentration
    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: THE SANATIZER BUCKET AT SERVER STATION (1,2) IS NOT SANATIZER, IT IS JUST SOAPY WATER. PLEASE MAKE SURE EMPLOYEES PUT SANATIZER IN THE SANATIZER BUCKETS.
    Location: Wait staff area
  • Improper storage of clean equipment
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: THE FOLLOWING AREAS HAVE EQUIPMENT STOREDIMPROPERLY:(1) SERVER STATION (3,4,5,6) - SILVER WARE HANDLE DOWN(2) BAKERY - THERE ARE PANS STORED UNDER THE COUNTER THAT ARE NOT INVERTED.
    Location: Wait staff area
  • Improper storage of clean equipment
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: THE FOLLOWING AREAS HAVE EQUIPMENT STOREDIMPROPERLY:(1) SERVER STATION (3,4,5,6) - SILVER WARE HANDLE DOWN(2) BAKERY - THERE ARE PANS STORED UNDER THE COUNTER THAT ARE NOT INVERTED.
    Location: Bakery area
  • 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: THERE IS A MOP STORED ON THE FLOOR IN THE BACK HALLWAY TO DRY. PLEASE STORE ALL MOPS IN A POSITION THAT ALLOWS FOR PROPER AIR-DRYING TO TAKE PLACE.
    Location: Back room
  • Bulk labeling
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: ALL OF THE BULK CONTAINERS IN THE BACK HALLWAY DO NOT HAVE LABELS. PLEASE LABEL ALL BULK CONTAINERS.
    Location: Back room
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: THE DUMPSTER AREA HAS EXCESSIVE LITTER. PLEASE PLACE ALL LITTER IN THE DUMPSTER.
    Location: Dumpster area
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: THE HOOD AND FILTERS ARE SOILED AT THE MEAT GRILL. PLEASE CLEAN.
    Location: Kitchen
  • 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: THE FOLLOWING AREAS NEED CLEANED:(1) THE VEGETABLE COOLER FLOOR IS SOILED.(2) THE BACK HALLWAY IS SOILED.PLEASE CLEAN.
    Location: Walk-in cooler
  • 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: THE FOLLOWING AREAS NEED CLEANED:(1) THE VEGETABLE COOLER FLOOR IS SOILED.(2) THE BACK HALLWAY IS SOILED.PLEASE CLEAN.
    Location: Back room
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: THERE ARE WET WIPING CLOTHES STORED ON SHELVING IN THE DASH AREA. PLEASE STORE ALL WIPING CLOTHES IN A SANATIZER BUCKET OR DISCARD TO DIRTY HAMPER.
    Location: Dish machine area
  • Hood system drip prevention
    Exhaust hood system(s) not provided with adequate drip prevention.
    Correction: Provide adequate drip prevention to exhaust hoods.
    Comments: THE MEAT GRILL IS MISSING SOME FILTERS/SPACERS. PLEASE MAKE SURE ALL FILTERS AND SPACERS ARE IN PLACE.
    Equipment: Flat grill
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: THE FOLLOWING ITEMS ARE IN NEED OF REPAIR:(1) THERE IS A MACHINE LEAKING AT SERVER STATION(3,4,5,6) ALL OVER CARDBOARD BOXES. PLEASE REPAIR.(2) THE DOOR TO THE WALK-IN FREEZER DOES NOT SEAL. PLEASE REPAIR.(3) BULK CONTAINERS IN THE BACK HALLWAY ARE ALL CHIPPED OR CRACKED. PLEASE REPLACE.(4) THE REACH-IN MEAT COOLER AT MEAT GRILL DOES NOT SEAL. PLEASE REPAIR.
    Location: Wait staff area
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: THE FOLLOWING ITEMS ARE IN NEED OF REPAIR:(1) THERE IS A MACHINE LEAKING AT SERVER STATION(3,4,5,6) ALL OVER CARDBOARD BOXES. PLEASE REPAIR.(2) THE DOOR TO THE WALK-IN FREEZER DOES NOT SEAL. PLEASE REPAIR.(3) BULK CONTAINERS IN THE BACK HALLWAY ARE ALL CHIPPED OR CRACKED. PLEASE REPLACE.(4) THE REACH-IN MEAT COOLER AT MEAT GRILL DOES NOT SEAL. PLEASE REPAIR.
    Location: Walk-in freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: THE FOLLOWING ITEMS ARE IN NEED OF REPAIR:(1) THERE IS A MACHINE LEAKING AT SERVER STATION(3,4,5,6) ALL OVER CARDBOARD BOXES. PLEASE REPAIR.(2) THE DOOR TO THE WALK-IN FREEZER DOES NOT SEAL. PLEASE REPAIR.(3) BULK CONTAINERS IN THE BACK HALLWAY ARE ALL CHIPPED OR CRACKED. PLEASE REPLACE.(4) THE REACH-IN MEAT COOLER AT MEAT GRILL DOES NOT SEAL. PLEASE REPAIR.
    Location: Back room
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: THE FOLLOWING ITEMS ARE IN NEED OF REPAIR:(1) THERE IS A MACHINE LEAKING AT SERVER STATION(3,4,5,6) ALL OVER CARDBOARD BOXES. PLEASE REPAIR.(2) THE DOOR TO THE WALK-IN FREEZER DOES NOT SEAL. PLEASE REPAIR.(3) BULK CONTAINERS IN THE BACK HALLWAY ARE ALL CHIPPED OR CRACKED. PLEASE REPLACE.(4) THE REACH-IN MEAT COOLER AT MEAT GRILL DOES NOT SEAL. PLEASE REPAIR.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: THERE IS A FREEZER CHEST IN THE BACK HALLWAY WITH ICE CREAM THAT IS SOILED IN THE INSIDE. PLEASE CLEAN.
    Location: Back room
    Equipment: Chest freezer
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: THE FOLLOWING ITEMS HAVE PLUMBING ISSUES THAT NEED TO BE ADDRESSED:(1) THE FLOOR DRAIN TO THE DISH MACHINE IS CLOGGED.(2) THE HAND SINK IN THE DISH MACHINE AREA WILL NOT SHUT COMPLETELY OFF.(3) THE DRAIN LINES TO THE SILVERWARE PRE-SOAK SINK IS MISSING.(4) THE HAND SINK IN THE MEN'S RESTROOM DOES NOT COMPLETELY SHUT OFF.PLEASE REPAIR ALL ITEMS.
    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: THE FOLLOWING ITEMS HAVE PLUMBING ISSUES THAT NEED TO BE ADDRESSED:(1) THE FLOOR DRAIN TO THE DISH MACHINE IS CLOGGED.(2) THE HAND SINK IN THE DISH MACHINE AREA WILL NOT SHUT COMPLETELY OFF.(3) THE DRAIN LINES TO THE SILVERWARE PRE-SOAK SINK IS MISSING.(4) THE HAND SINK IN THE MEN'S RESTROOM DOES NOT COMPLETELY SHUT OFF.PLEASE REPAIR ALL ITEMS.
    Location: Dish machine area
    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: THE FOLLOWING ITEMS HAVE PLUMBING ISSUES THAT NEED TO BE ADDRESSED:(1) THE FLOOR DRAIN TO THE DISH MACHINE IS CLOGGED.(2) THE HAND SINK IN THE DISH MACHINE AREA WILL NOT SHUT COMPLETELY OFF.(3) THE DRAIN LINES TO THE SILVERWARE PRE-SOAK SINK IS MISSING.(4) THE HAND SINK IN THE MEN'S RESTROOM DOES NOT COMPLETELY SHUT OFF.PLEASE REPAIR ALL ITEMS.
    Location: Mens 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: THE FOLLOWING ITEMS HAVE PLUMBING ISSUES THAT NEED TO BE ADDRESSED:(1) THE FLOOR DRAIN TO THE DISH MACHINE IS CLOGGED.(2) THE HAND SINK IN THE DISH MACHINE AREA WILL NOT SHUT COMPLETELY OFF.(3) THE DRAIN LINES TO THE SILVERWARE PRE-SOAK SINK IS MISSING.(4) THE HAND SINK IN THE MEN'S RESTROOM DOES NOT COMPLETELY SHUT OFF.PLEASE REPAIR ALL ITEMS.
    Location: Dish machine area
 01/16/2013Routine
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) CLEAN THE LOWER CABINET AREA UNDER THE LIMA BEAN STEAM TABLE DISPLAY.2) ALSO CLEAN SIMILAR CABINET AREA UNDER THE SLIDER DISPLAY.
    Location: Service counter
    Equipment: Steam table
 10/24/2012Non-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: 1) SALAD BAR DICED HAM AND CHICKEN MEASURED 48 TO 50 DEGREES AT AROUND 3:45 PM --- WERE MARKED APPROPRIATELY FOR A 4 HOUR HOLDING TIME. (3:30 TO 7:30 PM). CONTINUE TO MONITOR AND FOLLOW 4 HR. HOLDING TIME -- DISCARDING PRODUCT IF NOT 41F OR LESS.2) ONE COOK--LINE/PREP. AREA COOLER WAS AT ABOUT 55 DEGREES. ADJUST/REPAIR TO HOLD 41F OR LESS. 8/13/12 -- COOLER AGAIN ABOUT THE SAME TEMP. AS BEFORE (MAINLY ATTRIBUTED TO CHANGING PRODUCT OVER FORM LUNCH TO DINNER ITEMS). TEMP. SHOULD BE CHECKED MUCH EARLIER IN THE DAY.8/15 --- A NEW THERMOSTAT WAS JUST INSTALLED --- MONITOR COOLER FOR SEVERAL HOURS AS TO TEMP. GETTING DOWN TO 41F OR LESS.
    Location: Buffet
    Equipment: Cold top
  • 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) SALAD BAR DICED HAM AND CHICKEN MEASURED 48 TO 50 DEGREES AT AROUND 3:45 PM --- WERE MARKED APPROPRIATELY FOR A 4 HOUR HOLDING TIME. (3:30 TO 7:30 PM). CONTINUE TO MONITOR AND FOLLOW 4 HR. HOLDING TIME -- DISCARDING PRODUCT IF NOT 41F OR LESS.2) ONE COOK--LINE/PREP. AREA COOLER WAS AT ABOUT 55 DEGREES. ADJUST/REPAIR TO HOLD 41F OR LESS. 8/13/12 -- COOLER AGAIN ABOUT THE SAME TEMP. AS BEFORE (MAINLY ATTRIBUTED TO CHANGING PRODUCT OVER FORM LUNCH TO DINNER ITEMS). TEMP. SHOULD BE CHECKED MUCH EARLIER IN THE DAY.8/15 --- A NEW THERMOSTAT WAS JUST INSTALLED --- MONITOR COOLER FOR SEVERAL HOURS AS TO TEMP. GETTING DOWN TO 41F OR LESS.
    Location: Kitchen
    Equipment: Reach in cooler
  • 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: THE DISHMACHINE BOILER (WATER HEATERS) HAD TO BE RESET TO GET TO MIN. 160 DEGREES AT DISH LEVEL.
  • Walls finished or sealed (corrected)
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: IN THE WOK STATION AREA REATTACH MISSING WALL TILE NEXT TO STOVE.
    Location: Cook line
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: MOIST WIPING CLOTH SETTING OUT IN REAR PREP. AREA HAD TO BE PLACED BACK INTO SANITIZER WATER. -- CORRECTED -- OK.
    Location: Prep area
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN SALAD BAR WALK--IN COOLER ONE SHELF IN PARTICULAR HAS RUSTING/PEELING SPOTS THAT SHOULD BE REFINISHED OR REPLACED. (A SHELF LINER AS OF PLASTIC COULD ALSO BE USED).
    Location: Walk-in cooler
 08/15/2012Recheck
  • 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: 1) SALAD BAR DICED HAM AND CHICKEN MEASURED 48 TO 50 DEGREES AT AROUND 3:45 PM --- WERE MARKED APPROPRIATELY FOR A 4 HOUR HOLDING TIME. (3:30 TO 7:30 PM). CONTINUE TO MONITOR AND FOLLOW 4 HR. HOLDING TIME -- DISCARDING PRODUCT IF NOT 41F OR LESS.2) ONE COOK--LINE/PREP. AREA COOLER WAS AT ABOUT 55 DEGREES. ADJUST/REPAIR TO HOLD 41F OR LESS. 8/13/12 -- COOLER AGAIN ABOUT THE SAME TEMP. AS BEFORE (MAINLY ATTRIBUTED TO CHANGING PRODUCT OVER FORM LUNCH TO DINNER ITEMS). TEMP. SHOULD BE CHECKED MUCH EARLIER IN THE DAY.
    Location: Buffet
    Equipment: Cold top
  • 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) SALAD BAR DICED HAM AND CHICKEN MEASURED 48 TO 50 DEGREES AT AROUND 3:45 PM --- WERE MARKED APPROPRIATELY FOR A 4 HOUR HOLDING TIME. (3:30 TO 7:30 PM). CONTINUE TO MONITOR AND FOLLOW 4 HR. HOLDING TIME -- DISCARDING PRODUCT IF NOT 41F OR LESS.2) ONE COOK--LINE/PREP. AREA COOLER WAS AT ABOUT 55 DEGREES. ADJUST/REPAIR TO HOLD 41F OR LESS. 8/13/12 -- COOLER AGAIN ABOUT THE SAME TEMP. AS BEFORE (MAINLY ATTRIBUTED TO CHANGING PRODUCT OVER FORM LUNCH TO DINNER ITEMS). TEMP. SHOULD BE CHECKED MUCH EARLIER IN THE DAY.
    Location: Kitchen
    Equipment: Reach in cooler
  • 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: THE DISHMACHINE BOILER (WATER HEATERS) HAD TO BE RESET TO GET TO MIN. 160 DEGREES AT DISH LEVEL.
  • Walls finished or sealed (corrected)
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: IN THE WOK STATION AREA REATTACH MISSING WALL TILE NEXT TO STOVE.
    Location: Cook line
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: MOIST WIPING CLOTH SETTING OUT IN REAR PREP. AREA HAD TO BE PLACED BACK INTO SANITIZER WATER. -- CORRECTED -- OK.
    Location: Prep area
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN SALAD BAR WALK--IN COOLER ONE SHELF IN PARTICULAR HAS RUSTING/PEELING SPOTS THAT SHOULD BE REFINISHED OR REPLACED. (A SHELF LINER AS OF PLASTIC COULD ALSO BE USED).
    Location: Walk-in cooler
 08/13/2012Recheck
  • 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: 1) SALAD BAR DICED HAM AND CHICKEN MEASURED 48 TO 50 DEGREES AT AROUND 3:45 PM --- WERE MARKED APPROPRIATELY FOR A 4 HOUR HOLDING TIME. (3:30 TO 7:30 PM). CONTINUE TO MONITOR AND FOLLOW 4 HR. HOLDING TIME -- DISCARDING PRODUCT IF NOT 41F OR LESS.2) ONE COOK--LINE/PREP. AREA COOLER WAS AT ABOUT 55 DEGREES. ADJUST/REPAIR TO HOLD 41F OR LESS.
    Location: Buffet
    Equipment: Cold top
  • 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) SALAD BAR DICED HAM AND CHICKEN MEASURED 48 TO 50 DEGREES AT AROUND 3:45 PM --- WERE MARKED APPROPRIATELY FOR A 4 HOUR HOLDING TIME. (3:30 TO 7:30 PM). CONTINUE TO MONITOR AND FOLLOW 4 HR. HOLDING TIME -- DISCARDING PRODUCT IF NOT 41F OR LESS.2) ONE COOK--LINE/PREP. AREA COOLER WAS AT ABOUT 55 DEGREES. ADJUST/REPAIR TO HOLD 41F OR LESS.
    Location: Kitchen
    Equipment: Reach in cooler
  • Improper sanitizing of utensil(s) and equipment (corrected on site)
    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: THE DISHMACHINE BOILER (WATER HEATERS) HAD TO BE RESET TO GET TO MIN. 160 DEGREES AT DISH LEVEL.
  • Walls finished or sealed
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: IN THE WOK STATION AREA REATTACH MISSING WALL TILE NEXT TO STOVE.
    Location: Cook line
  • Wiping cloths / storage (corrected on site)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: MOIST WIPING CLOTH SETTING OUT IN REAR PREP. AREA HAD TO BE PLACED BACK INTO SANITIZER WATER. -- CORRECTED -- OK.
    Location: Prep area
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN SALAD BAR WALK--IN COOLER ONE SHELF IN PARTICULAR HAS RUSTING/PEELING SPOTS THAT SHOULD BE REFINISHED OR REPLACED. (A SHELF LINER AS OF PLASTIC COULD ALSO BE USED).
    Location: Walk-in cooler
 08/07/2012Routine
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN UNDER BUFFET LINE IN UNDER--COUNTER SPACES, SPECIFICALLY UNDER THE MEAT PLATTER/STEAM TABLE AND JUST RIGHT OF THE STEAK FLAT GRILL.
    Location: Cook line
 06/11/2012Non-Illness Complaint
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: RE--SECURE THE 1--BAY SINK TO THE WALL AND SEAL/CAULK ALONG TOP --- AS WELL AS SEAL AROUND EDGES OF THE ABOVE HOT WATER DISPENSER.
    Location: Kitchen
 05/03/2012Non-Illness Complaint
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly accessible. (Hand sink in produce prep/salad prep area of kitchen)
    Location: Produce room
    Equipment: Hand sink
  • Thermometer accuracy (corrected)
    Thermometer(s) do not meet accuracy requirements.
  • Cutting surface(s) (corrected)
    Cutting surface(s) in poor condition. (Some deep cuts in white cutting boards)
    Comments: Cutting boards have been bleach cleaned.
    Location: Bakery area
  • Walls, floors, etc/soiled (corrected)
    Physical structure, floors, soiled.
    Location: Kitchen (back)
  • Walls, floors, etc/soiled (corrected)
    Physical structure, floors, soiled.
    Location: Walk-in freezer
  • Walls, floors, etc/soiled (corrected)
    Physical structure, floors, soiled.
    Location: Prep area
  • Wash temperature (corrected)
    Dishmachine wash temperature too low.
    Location: Dish machine area
    Equipment: Dishmachine
  • Thermometer, provided (corrected)
    Cold 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.
    Location: Prep area
    Equipment: Reach in cooler
  • Thermometer, provided (corrected)
    Cold 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.
    Location: Cook line
    Equipment: Delfield cooler
  • Food storage (corrected)
    Food stored in unprotected manner. (One bag of soft drink syrup on floor at boxed soft drink storage rack)
    Location: Kitchen (back)
  • Non food contact surface cleaning frequency (corrected on site)
    Non-food contact surface(s) soiled.
    Correction: Clean surface grease build up from hood filters/hood interior surface over deep fry units at cook line area.
    Comments: Hood filters are being cleaned at the time of this inspection. Corrected during inspection
    Location: Cook line
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Location: Dish machine area
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Location: Cook line
    Equipment: Hand sink
 04/06/2012Recheck
  • Hand sink location blocked (corrected on site)
    Hand washing facilities not properly accessible. (Hand sink in produce prep/salad prep area of kitchen)
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: Boxes of produce at side and front of hand sink... Keep area around hand sink clear. Corrected during inspection
    Location: Produce room
    Equipment: Hand sink
  • Thermometer accuracy
    Thermometer(s) do not meet accuracy requirements.
    Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
    Comments: Provide an accurate thermometer for Delfield reach in cooler near cook line area of kitchen.
  • Cutting surface(s)
    Cutting surface(s) in poor condition. (Some deep cuts in white cutting boards)
    Correction: Surfaces, such as cutting boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: Bleach clean as needed.
    Location: Bakery area
  • Walls, floors, etc/soiled
    Physical structure, floors, soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Routine floor cleaning under storage shelving in back area of kitchen; Routine floor cleaning under shelving in the walk in freezer unit; Clean up water on floor around hot holding Alto-Shaam units in prep area of kitchen.
    Location: Kitchen (back)
  • Walls, floors, etc/soiled
    Physical structure, floors, soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Routine floor cleaning under storage shelving in back area of kitchen; Routine floor cleaning under shelving in the walk in freezer unit; Clean up water on floor around hot holding Alto-Shaam units in prep area of kitchen.
    Location: Walk-in freezer
  • Walls, floors, etc/soiled
    Physical structure, floors, soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Routine floor cleaning under storage shelving in back area of kitchen; Routine floor cleaning under shelving in the walk in freezer unit; Clean up water on floor around hot holding Alto-Shaam units in prep area of kitchen.
    Location: Prep area
  • Wash temperature
    Dishmachine wash temperature too low.
    Correction: Provide a wash solution temperature in accordance with data plate specifications. (160 F)
    Comments: Sanitizer final rinse temperature is satisfactory.... 160 F temperature at plate level....
    Location: Dish machine area
    Equipment: Dishmachine
  • Thermometer, provided
    Cold 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 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: Reach in cooler/cold top unit where pizza stuff is stored and Delfield reach in cooler near cookline area of kitchen.
    Location: Prep area
    Equipment: Reach in cooler
  • Thermometer, provided
    Cold 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 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: Reach in cooler/cold top unit where pizza stuff is stored and Delfield reach in cooler near cookline area of kitchen.
    Location: Cook line
    Equipment: Delfield cooler
  • Food storage (corrected on site)
    Food stored in unprotected manner. (One bag of soft drink syrup on floor at boxed soft drink storage rack)
    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.
    Comments: Corrected during inspection
    Location: Kitchen (back)
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean surface grease build up from hood filters/hood interior surface over deep fry units at cook line area.
    Location: Cook line
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Corrected during inspection
    Location: Dish machine area
    Equipment: Hand sink
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Corrected during inspection
    Location: Cook line
    Equipment: Hand sink
 03/30/2012Routine
No violation noted during this evaluation. 01/10/2012Non-Illness Complaint
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) CLEAN TOP OF THE WARMER CASE HOLDING BAKED ITEMS --- ALSO CLEAN CABINET AREA UNDERNEATH THIS CASE.2) CLEAN/ORGANIZE TOP OF DISHMACHINE.3) ELIMINATE MOISTURE FROM UNDER THE FRONT REGISTER AREA --- (UNDER HAND/DUMP SINK AND WATER HEATER).4) REMOVE CARDBOARD BOXES IN WHICH SEASONING CONTAINERS ARE STORED ON LOWER -- BACK SHELF.
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: CLEAN TOP OF OVEN, ESPECIALLY TOP--RIGHT FAN AREA; AND SECURE FAN GUARD.
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation. (FROM CEILING LIGHT PANELS ABOVE DESSERT/BAKERY AREA).
 12/06/2011Non-Illness Complaint
  • Wash temperature
    Dishmachine wash temperature too low.
    Correction: Provide a wash solution temperature in accordance with data plate specification.
    Comments: WASH TEMP. WAS RUNNING 10 TO 20 DEGREES BELOW SPECIFIIED 150 TO 160 AS SHOULD BE SHOWN ON THE WASH TEMP. GAUGE.11/29/11 -- ECOLAB WAS JUST OUT TO ASSESS PROBLEM AND PART(S) ARE BEING ORDERED FOR REPAIR.
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPAIR HANDLE OF NORTH SERVER'S STATION PAPER TOWEL DISPENSER. 11/29/11 -- A NEW DISPENSER IS BEING INSTALLED AT THIS TIME.
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) CLEAN THE SHELF 2ND FROM THE BOTTOM THAT SHOWS RUST AND FLAKING ENAMEL IN MAIN WALK--IN COOLER. -- LOSE ENAMEL STILL NOTICEABLE (SCRAPE AND CLEAN FURTHER).2) CLEAN GREASE/OIL FROM LOWER--INSIDE FRAME OF FRYERS. -- 11/29/11 -- CORRECTED -- OK.
    Location: Walk-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: THE FLOOR DRAIN UNDER 3--BAY SINK WILL NOT HANDLE THE QUANTITIY OF WATER FLOWING INTO IT WHEN SINK(S) ARE DRAINED. WATER MANY TIMES WILL OVERFLOW ACROSS DISHROOM FLOOR TO ANOTHER FLOOR DRAIN. DRAIN STOPPER FITTINGS FOR THE 3 SINKS ARE LOSE AND SHOULD BE TIGHTENED OR REPAIRED. RESET 3--BAY DRAIN PIPE AT A BETTER ANGLE INTO FLOOR DRAIN TO REDUCE OR ELIMINATE OVERFLOW.11/29/11 -- SINKS WILL NOT BE USED UNTIL DRAIN CAPACITY CAN BE IMPROVED.
    Equipment: 3-bay
 11/29/2011Recheck

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