| No violation noted during this evaluation. | 10/31/2014 | Routine |
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Can opener
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM AND KITCHEN CEILING VENTS WHERE NEEDED.
Location: Kitchen
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM AND KITCHEN CEILING VENTS WHERE NEEDED.
Location: Restroom
|
03/25/2014 | Routine |
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR FILTERS AND CEILING VENTS/TILES; INCLUDING RESTROOMS.
Location: Kitchen
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR FILTERS AND CEILING VENTS/TILES; INCLUDING RESTROOMS.
Location: Restroom
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN FLOORS WHERE NEEDED; ESPECIALLY BEHIND AND AROUND STOVE.
Location: Kitchen
|
06/24/2013 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DEEP FRYER AND KITCHEN BEVERAGE-AIR REFRIGERATION UNIT (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: Deep fryer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DEEP FRYER AND KITCHEN BEVERAGE-AIR REFRIGERATION UNIT (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: Reach in cooler
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: MACARONI NOODLES IN KITCHEN HANDSINK; DO NOT DISCARD FOOD OR BEVERAGES AT HANDSINKS. USE HANDSINKS FOR HANDWASHING ONLY.
Location: Kitchen
Equipment: Hand sink
- 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: SANITIZER WATER TEMPERATURE MUST BE AT 75 F OR BELOW WHEN TESTING AND FOR SET-UP.MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING KITCHEN OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS OR AS OFTEN AS YOU NEED TO.
Location: Kitchen
Equipment: 3-bay
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZER WATER TEMPERATURE MUST BE AT 75 F OR BELOW WHEN TESTING AND FOR SET-UP.MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING KITCHEN OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS OR AS OFTEN AS YOU NEED TO.
Location: Kitchen
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Location: Kitchen
- 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: CONTINUE TO WORK ON:IMPROVE ROUTINE CLEANING AND SANITIZING OF RESTROOM AND KITCHEN CEILING VENTS/TILES.
Location: Kitchen
- 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: CONTINUE TO WORK ON:IMPROVE ROUTINE CLEANING AND SANITIZING OF RESTROOM AND KITCHEN CEILING VENTS/TILES.
Location: Restroom
- 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: CONTINUE TO MONITOR AND WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND RESTROOMS FLOORS, WALLS AND CEILING SURFACES.
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: CONTINUE TO MONITOR AND WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND RESTROOMS FLOORS, WALLS AND CEILING SURFACES.
Location: Restroom
- 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: CONTINUE TO MONITOR AND WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND RESTROOMS FLOORS, WALLS AND CEILING SURFACES.
Location: -
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: IMPROPER THAWING OF TURKEY (SITTING IN BUCKET OF STAGNANT WATER).
Location: Kitchen
Equipment: 2-bay
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR PAPERTOWEL DISPENSER AT WOMENS RESTROOM.
Location: Womens restroom
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN SHELVING, COUNTER-TOPS AND INTERIOR CABINET SURFACES AND SHELVING.-SOILED KITCHEN ROLLING CARTS.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN SHELVING, COUNTER-TOPS AND INTERIOR CABINET SURFACES AND SHELVING.-SOILED KITCHEN ROLLING CARTS.
Location: Kitchen
Equipment: Rolling cart
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR LEAKS AT KITCHEN 2 AND 3 BAY SINKS AT FAUCET HEADS WHEN WATER IS TURNED ON.
Location: Kitchen
Equipment: 2-bay
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR LEAKS AT KITCHEN 2 AND 3 BAY SINKS AT FAUCET HEADS WHEN WATER IS TURNED ON.
Location: Kitchen
Equipment: 3-bay
|
11/21/2012 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DEEP FRYER AND KITCHEN BEVERAGE-AIR REFRIGERATION UNIT (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: Deep fryer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DEEP FRYER AND KITCHEN BEVERAGE-AIR REFRIGERATION UNIT (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: Reach in cooler
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: MACARONI NOODLES IN KITCHEN HANDSINK; DO NOT DISCARD FOOD OR BEVERAGES AT HANDSINKS. USE HANDSINKS FOR HANDWASHING ONLY.
Location: Kitchen
Equipment: Hand sink
- 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: SANITIZER WATER TEMPERATURE MUST BE AT 75 F OR BELOW WHEN TESTING AND FOR SET-UP.MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING KITCHEN OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS OR AS OFTEN AS YOU NEED TO.
Location: Kitchen
Equipment: 3-bay
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Location: Kitchen
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF RESTROOM AND KITCHEN CEILING VENTS/TILES.
Location: Kitchen
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF RESTROOM AND KITCHEN CEILING VENTS/TILES.
Location: Restroom
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND RESTROOMS FLOORS, WALLS AND CEILING SURFACES.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND RESTROOMS FLOORS, WALLS AND CEILING SURFACES.
Location: Restroom
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: IMPROPER THAWING OF TURKEY (SITTING IN BUCKET OF STAGNANT WATER).
Location: Kitchen
Equipment: 2-bay
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR PAPERTOWEL DISPENSER AT WOMENS RESTROOM.
Location: Womens restroom
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN SHELVING, COUNTER-TOPS AND INTERIOR CABINET SURFACES AND SHELVING.-SOILED KITCHEN ROLLING CARTS.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN SHELVING, COUNTER-TOPS AND INTERIOR CABINET SURFACES AND SHELVING.-SOILED KITCHEN ROLLING CARTS.
Location: Kitchen
Equipment: Rolling cart
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR LEAKS AT KITCHEN 2 AND 3 BAY SINKS AT FAUCET HEADS WHEN WATER IS TURNED ON.
Location: Kitchen
Equipment: 2-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR LEAKS AT KITCHEN 2 AND 3 BAY SINKS AT FAUCET HEADS WHEN WATER IS TURNED ON.
Location: Kitchen
Equipment: 3-bay
|
11/12/2012 | Routine |
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Can opener
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ALL SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN.
Location: Kitchen
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF RESTROOM AND KITCHEN CEILING VENTS/TILES AND KITCHEN HOOD SYSTEM INTERIOR FILTERS.
Location: Kitchen
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF RESTROOM AND KITCHEN CEILING VENTS/TILES AND KITCHEN HOOD SYSTEM INTERIOR FILTERS.
Location: Restroom
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR SURFACES OF REFRIGERATION/FREEZER UNITS WHERE NEEDED (EX. SHELVING AND FANGUARDS).
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR SURFACES OF REFRIGERATION/FREEZER UNITS WHERE NEEDED (EX. SHELVING AND FANGUARDS).
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR KITCHEN SINK LEAKS WHERE NEEDED AT FAUCET HEADS WHEN WATER IS RUNNING AT 2-BAY SINKS.
Location: Kitchen
Equipment: 2-bay
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Womens restroom
|
02/10/2012 | Routine |
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