- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The can opener attached to the prep table was soiled. Clean and sanitize all parts of the can opener thoroughly to ensure cleanliness.
Location: Prep area
Equipment: Can opener
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: The soda machine nozzles were soiled. Clean, scrub, and sanitize nozzles to prevent build up and ensure cleanliness.
Location: Service counter
Equipment: Soda machine
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10/21/2014 | Routine |
- 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: The sanitizer in the cook line area was too low. Issue was corrected on site and santizer concentration is now maintaining at 200 ppm.
Location: Cook line
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: An employee's bookbag was stored on top of the prep table in the back prep area. The issue was corrected on site and the bookbag was stored in the designated area.
Location: Prep area
- Food in prohibited areas (corrected on site)
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: Containers and boxes of food was stored on the floor in the walk in freezer. The issue was corrected on site. Food is now stored 6 inches above the floor.
Location: Walk-in freezer
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: The cover molding is missing along the walk in the back prep area. Install cove molding in this area.7/9 RECHECK:COVE MOLDING IS IN THE PROCESS OF BEING REPAIR/INSTALLED. THE OLD COVE HAS BEEN REMOVED TO BE REPLACED WITH NEW COVE. ISSUE WILL BE FIXED WITHIN THE NEXT FEW WEEKS. PREP TABLES HAVE BEEN MOVED AWAY FROM THE AREA SO IT WILL NOT INTERFERE WITH THE COVE REPAIRS.
Location: Prep area
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: The caulking is missing at the handsink in the dishmachine area. Provide caulking sealing the area between the wall and handsink.
Location: Dish machine area
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: There was no trash can provided near the handsink in the middle of the kitchen. Provide trash can near the handsink for discarding paper towels after handwashing.
Location: Kitchen
Equipment: Hand sink
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07/09/2014 | Recheck |
- 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: The sanitizer in the cook line area was too low. Issue was corrected on site and santizer concentration is now maintaining at 200 ppm.
Location: Cook line
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: An employee's bookbag was stored on top of the prep table in the back prep area. The issue was corrected on site and the bookbag was stored in the designated area.
Location: Prep area
- Food in prohibited areas (corrected on site)
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: Containers and boxes of food was stored on the floor in the walk in freezer. The issue was corrected on site. Food is now stored 6 inches above the floor.
Location: Walk-in freezer
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: The cover molding is missing along the walk in the back prep area. Install cove molding in this area.
Location: Prep area
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: The caulking is missing at the handsink in the dishmachine area. Provide caulking sealing the area between the wall and handsink.
Location: Dish machine area
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: There was no trash can provided near the handsink in the middle of the kitchen. Provide trash can near the handsink for discarding paper towels after handwashing.
Location: Kitchen
Equipment: Hand sink
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06/26/2014 | Routine |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. The can opener is soiled in the prep area. Clean and sanitize the can opener after use to ensure cleanliness.2. The soda machine nozzles were sticky and soiled. Clean and sanitize nozzles more frequently to ensure cleanliness.
Location: Prep area
Equipment: Can opener
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. The can opener is soiled in the prep area. Clean and sanitize the can opener after use to ensure cleanliness.2. The soda machine nozzles were sticky and soiled. Clean and sanitize nozzles more frequently to ensure cleanliness.
Location: Kitchen (front)
Equipment: Soda machine
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: The handsink in the prep area was blocked by carts. The manager corrected the issue on site and removed the carts so that the handsink is easily accessible at all times.
Location: Prep area
Equipment: Hand sink
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: A container of custard is not date marked in the pastry walk in cooler. Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: 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 sanitizer concentration in the sanitizer dispenser is too high. Add water to the sanitizer to maintain the proper concentration of 200 PPM. Contact Ecolab to resolve the issue.
Location: Dish machine area
Equipment: -
- Food in prohibited areas (corrected on site)
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: 1. A box of food was stored on the floor of the walk in freezer. The manager corrected the issue on site by storing the box of food on a shelf in the walk in freezer.2. Clean utensils were stored in a drawer with log binders and notebooks in the prep area. The manager corrected the issue on site by storing the utensils in the appropriate drawer with other clean utensils.
Location: Walk-in freezer
- Food in prohibited areas (corrected on site)
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: 1. A box of food was stored on the floor of the walk in freezer. The manager corrected the issue on site by storing the box of food on a shelf in the walk in freezer.2. Clean utensils were stored in a drawer with log binders and notebooks in the prep area. The manager corrected the issue on site by storing the utensils in the appropriate drawer with other clean utensils.
Location: Prep area
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02/26/2014 | 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.
Comments: The can opener attached to a prep table was soiled. Clean and sanitize regularly and thoroughly to ensure cleanliness and to prevent build up.
Location: Kitchen
Equipment: Can opener
- 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: 1. Food residue was found in the back handsink in the kitchen. 2. Dishes were found in the handsink in the dishmachine area.Handsinks are used for handwashing only.
Location: Kitchen (back)
Equipment: Hand sink
- 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: 1. Food residue was found in the back handsink in the kitchen. 2. Dishes were found in the handsink in the dishmachine area.Handsinks are used for handwashing only.
Location: Dish machine area
Equipment: Hand sink
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: The sanitizer concentration in one of the in place sanitizer buckets was too low. Maintain sanitizer concentration at 200 PPM.
Location: Kitchen
Equipment: -
- Wash temperature (corrected)
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: The dishmachine water rinse level was too low. Maintanence discovered that the dishmachine was clogged and would be repared on 10/30.
Location: Dish machine area
Equipment: Dishmachine
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: There was no sealing in the space between the handsink and wall in the dishmachine area. Seal area between handsink and wall.
Location: Dish machine area
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: There were no paper towels at the handsink in the dishmachine area. Provide dry paper towels at all handsinks.
Location: Dish machine area
Equipment: Hand sink
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11/06/2013 | Recheck |
- 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.
Comments: The can opener attached to a prep table was soiled. Clean and sanitize regularly and thoroughly to ensure cleanliness and to prevent build up.
Location: Kitchen
Equipment: Can opener
- Hand sink improper usage
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: 1. Food residue was found in the back handsink in the kitchen. 2. Dishes were found in the handsink in the dishmachine area.Handsinks are used for handwashing only.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink improper usage
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: 1. Food residue was found in the back handsink in the kitchen. 2. Dishes were found in the handsink in the dishmachine area.Handsinks are used for handwashing only.
Location: Dish machine area
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: The sanitizer concentration in one of the in place sanitizer buckets was too low. Maintain sanitizer concentration at 200 PPM.
Location: Kitchen
Equipment: -
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: The dishmachine water rinse level was too low. Maintanence discovered that the dishmachine was clogged and would be repared on 10/30.
Location: Dish machine area
Equipment: Dishmachine
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: There were no paper towels at the handsink in the dishmachine area. Provide dry paper towels at all handsinks.
Location: Dish machine area
Equipment: Hand sink
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10/31/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.Watermelon on rolling cart at 50 degrees F. after cutting/preparation. Refrigerate immediately after preparation.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Kitchen
Equipment: Rolling cart
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.Fan guards in produce walk in cooler have slight build up. Clean
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Walk in cooler
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05/17/2013 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.Watermelon on rolling cart at 50 degrees F. after cutting/preparation. Refrigerate immediately after preparation.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Kitchen
Equipment: Rolling cart
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.Fan guards in produce walk in cooler have slight build up. Clean
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Walk in cooler
|
05/10/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.Whipped cream in preparation in pastry area at 59 degrees F.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Kitchen (back)
- Hand sink soiled (corrected)
Hand washing facility is soiled.Dish room hand sink is slightly soiled around basin.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Dish machine area
Equipment: Hand sink
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.Replace or remove wood cutting boards that are 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.
Location: Kitchen (back)
- Soiled dumpsters and receptacles (corrected)
Waste handling units not clean or improperly cleanedInterior of recycle bin has slight beverage/food spills.
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.
Location: Kitchen (back)
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01/17/2013 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.Whipped cream in preparation in pastry area at 59 degrees F.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Kitchen (back)
- Hand sink soiled
Hand washing facility is soiled.Dish room hand sink is slightly soiled around basin.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Dish machine area
Equipment: Hand sink
- Cutting surface(s)
Cutting surface(s) in poor condition.Replace or remove wood cutting boards that are 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.
Location: Kitchen (back)
- Soiled dumpsters and receptacles
Waste handling units not clean or improperly cleanedInterior of recycle bin has slight beverage/food spills.
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.
Location: Kitchen (back)
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01/10/2013 | Routine |
- Walls, floors, etc/soiled
Floor (under ice machines/drains) and walls in dishroom area have food debris, water and slight build up. Remedy source of water on floor near dishroom wall.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Location: Dish machine area
- Single Service Storage (corrected on site)
Single-service item(s) stored improperly.Box of Solo cups stored on floor in equipment storage room.
Correction: Store in approved manner
Location: Dry storage
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08/30/2012 | Routine |
- Hand sink capacity
Inadequate number of hand washing sinks.New hand sink in kitchen/pastry area is not attached to plumbing.
Correction: Provide adequate number of hand washing sinks.
Location: Kitchen
Equipment: Hand sink
- Walls, floors, etc/soiled
Remedy source of puddling water in dish room near ice machines.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Location: Dish machine area
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04/27/2012 | Routine |
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).Employee beverages on preparation tables throughout kitchen.
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: Kitchen
Equipment: Prep table
|
02/01/2012 | Super Bowl Routine |
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.Inconsistent date marking observed in walk in cooler closest to entrance to kitchen.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Kitchen
Equipment: Walk in cooler
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Dish machine area
Equipment: Hand sink
- Walls, floors, etc/soiled (corrected)
Floors in dish area have build up accumilating. Detail clean floors in this area.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Location: Dish machine area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.Clean interior of cooler units throughout facility.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Reach in cooler
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Dish machine area
Equipment: Hand sink
|
12/22/2011 | Recheck |
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.Inconsistent date marking observed in walk in cooler closest to entrance to kitchen.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Kitchen
Equipment: Walk in cooler
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Dish machine area
Equipment: Hand sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.Clean interior of cooler units throughout facility.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Reach in cooler
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Dish machine area
Equipment: Hand sink
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12/15/2011 | Routine |
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