- 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. COLD TOP COOLER HOLDING DELI MEATS BETWEEN 42 AND 45 DEGREES F. PRODUCT ON LOWER DRAWER HOLDING AT 48 DEGREES F. THERMOMETER DISPLAYED 50 DEGREES.MAINTAIN PRODUCT AT 41 DEGREES F OR LOWER. FOOD ITEMS REMOVED FROM COOLER AND STORED INSIDE WALK IN HOLDING AT 41 DEGREES F UNTIL REPAIRED.2. HASH BROWNS AND PREPORTIONED SALSA STORED ON COOK LINE WITHOUT TEMPERATURE CONTROL.UTILIZE ICE BATHS OR REFRIGERATION TO MAINTAIN PRODUCT AT 41 DEGREES F OR BELOW. MANAGER VOLUNTARILY DISCARDED PRODUCT.
Location: Cook line
- Toxic material(s) separation (corrected on site)
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: BOTTLES OF DEGREASER, BLEACH, AND OTHER CLEANING PRODUCTS STORED ON DRAINBOARD ABOVE RACKS OF CLEAN AND SANITIZED GLASS WARE.STORE CLEANING CHEMICALS IN A DESIGNATED AREA AWAY FROM CLEAN UTENSILS, EQUIPMENT, ETC...
Location: Dish machine area
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: CRICKET OBSERVED CRAWLING IN DRY STORAGE ROOM. ACTIVITY VERY HIGH ACCORDING TO MANAGER IN RECENT WEEKS. ESTABLISHMENT WORKING PEST CONTROL COMPANY AND HAS GREATLY MINIMIZED CRICKET POPULATION ACCORDING TO GENRAL MANAGER.CONTINUE PEST CONTROL SERVICE AS NEEDED TO ELIMINATE ALL ACTIVITY.
Location: Dry storage
- Glove Use (Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: LINE COOK CRACKED RAW EGGS AND THEN GRABBED A CLEAN PLATE TO SERVE FOOD OFF GRILL WITHOUT CHANGING GLOVES.ENSURE GLOVES ARE REMOVED AND DISCARDED AFTER CONTAMINATED BY RAW ANIMAL PRODUCT TO PREVENT CROSS CONTAMINATION.
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LID NOT COVERING RECEPTACLE. NUMEROUS FLIES ATTRACTED NEAR OPENING.PROVIDE A LID COVERING ENTIRE DUMPSTER.
Location: Dumpster area
- 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: BAG OF RAW CHICKEN THAWING IN BUCKET NOT SUBMERGED UNDER RUNNING WATER.ENSURE PRODUCT IS SUBMERGED UNDER RUNNING WATER DURING THAWING PROCESS.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. DAMAGED LID COVERING CONTAINER OF PANCAKE BATTER STORED INSIDE REACH IN COOLER. REPLACE.2. STORAGE CONTAINERS UTILIZED AS LEGS TO ELEVATE DAMAGED SHELVES INSIDE WALK IN COOLER. REPAIR SHELVES.RECHECK: A WORK ORDER IS IN PROGRESS TO HAVE SHELVING REPLACED.
Location: Cook line
|
09/02/2014 | Recheck |
- 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. COLD TOP COOLER HOLDING DELI MEATS BETWEEN 42 AND 45 DEGREES F. PRODUCT ON LOWER DRAWER HOLDING AT 48 DEGREES F. THERMOMETER DISPLAYED 50 DEGREES.MAINTAIN PRODUCT AT 41 DEGREES F OR LOWER. FOOD ITEMS REMOVED FROM COOLER AND STORED INSIDE WALK IN HOLDING AT 41 DEGREES F UNTIL REPAIRED.2. HASH BROWNS AND PREPORTIONED SALSA STORED ON COOK LINE WITHOUT TEMPERATURE CONTROL.UTILIZE ICE BATHS OR REFRIGERATION TO MAINTAIN PRODUCT AT 41 DEGREES F OR BELOW. MANAGER VOLUNTARILY DISCARDED PRODUCT.
Location: Cook line
- Toxic material(s) separation (corrected on site)
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: BOTTLES OF DEGREASER, BLEACH, AND OTHER CLEANING PRODUCTS STORED ON DRAINBOARD ABOVE RACKS OF CLEAN AND SANITIZED GLASS WARE.STORE CLEANING CHEMICALS IN A DESIGNATED AREA AWAY FROM CLEAN UTENSILS, EQUIPMENT, ETC...
Location: Dish machine area
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: CRICKET OBSERVED CRAWLING IN DRY STORAGE ROOM. ACTIVITY VERY HIGH ACCORDING TO MANAGER IN RECENT WEEKS. ESTABLISHMENT WORKING PEST CONTROL COMPANY AND HAS GREATLY MINIMIZED CRICKET POPULATION ACCORDING TO GENRAL MANAGER.CONTINUE PEST CONTROL SERVICE AS NEEDED TO ELIMINATE ALL ACTIVITY.
Location: Dry storage
- Glove Use (Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: LINE COOK CRACKED RAW EGGS AND THEN GRABBED A CLEAN PLATE TO SERVE FOOD OFF GRILL WITHOUT CHANGING GLOVES.ENSURE GLOVES ARE REMOVED AND DISCARDED AFTER CONTAMINATED BY RAW ANIMAL PRODUCT TO PREVENT CROSS CONTAMINATION.
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LID NOT COVERING RECEPTACLE. NUMEROUS FLIES ATTRACTED NEAR OPENING.PROVIDE A LID COVERING ENTIRE DUMPSTER.
Location: Dumpster area
- 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: BAG OF RAW CHICKEN THAWING IN BUCKET NOT SUBMERGED UNDER RUNNING WATER.ENSURE PRODUCT IS SUBMERGED UNDER RUNNING WATER DURING THAWING PROCESS.
Location: Cook line
- Equipment repair (corrected on site)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. DAMAGED LID COVERING CONTAINER OF PANCAKE BATTER STORED INSIDE REACH IN COOLER. REPLACE.2. STORAGE CONTAINERS UTILIZED AS LEGS TO ELEVATE DAMAGED SHELVES INSIDE WALK IN COOLER. REPAIR SHELVES.
Location: Cook line
|
08/26/2014 | Routine |
| No violation noted during this evaluation. | 03/25/2014 | Non-Illness Complaint |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: PARTIALLY COOKED HASH BROWNS PREPARED FORTY FIVE MINUTES PRIOR WERE STORED ON COOK LINE WITHOUT TEMPERATURE CONTROL.ENSURE HASH BROWNS ARE STORED UNDER REFRIGERATION TO MAINTAIN 41 DEGREES F OR LOWER.
Location: Cook line
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: STICKY RESIDUES AND FOOD DEBRIS ON EXTERIOR SURFACE OF FOOD SCALES STORED IN DRY STORAGE ROOM.ENSURE EQUIPMENT HAS BEEN THOROUGHLY CLEANED AND SANITIZED BEFORE STORAGE.
Location: Dry storage
- Storage of Personal Items (corrected)
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: EMPLOYEE JACKET STORED ON SHELF CONTAINING FOOD ITEMS IN DRY STORAGE.STORE JACKET IN A DESIGNATED AREA AWAY FROM FOOD ITEMS.
Location: Kitchen (back)
- Wiping cloths / clean (corrected)
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Comments: WET TOWELS STORED IN SANITIZING SOLUTION FILLED WITH FOOD DEBRIS.KEEP SANITIZING SOLUTION IN A CLEAN CONDITION TO PREVENT SOILING OF TOWELS.
Location: Kitchen
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: WATER REACHING A MAXIMUM OF 80 DEGREES F AT FRONT LINE HAND SINK. ENSURE WATER MAINTAINS 100 DEGREES F OR HIGHER.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FOOD SOIL BUILD UP ON TOP SURFACE OF DISH MACHINE.CLEAN EXERIOR OF MACHINE ON A DAILY BASIS TO PREVENT BUILD UP.
Location: Dish machine area
Equipment: Dishmachine
|
03/20/2014 | Recheck |
- 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: PARTIALLY COOKED HASH BROWNS PREPARED FORTY FIVE MINUTES PRIOR WERE STORED ON COOK LINE WITHOUT TEMPERATURE CONTROL.ENSURE HASH BROWNS ARE STORED UNDER REFRIGERATION TO MAINTAIN 41 DEGREES F OR LOWER.
Location: Cook line
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: STICKY RESIDUES AND FOOD DEBRIS ON EXTERIOR SURFACE OF FOOD SCALES STORED IN DRY STORAGE ROOM.ENSURE EQUIPMENT HAS BEEN THOROUGHLY CLEANED AND SANITIZED BEFORE STORAGE.
Location: Dry storage
- Storage of Personal Items
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: EMPLOYEE JACKET STORED ON SHELF CONTAINING FOOD ITEMS IN DRY STORAGE.STORE JACKET IN A DESIGNATED AREA AWAY FROM FOOD ITEMS.
Location: Kitchen (back)
- Wiping cloths / clean (corrected on site)
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Comments: WET TOWELS STORED IN SANITIZING SOLUTION FILLED WITH FOOD DEBRIS.KEEP SANITIZING SOLUTION IN A CLEAN CONDITION TO PREVENT SOILING OF TOWELS.
Location: Kitchen
- Hand sink temperature (corrected on site)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: WATER REACHING A MAXIMUM OF 80 DEGREES F AT FRONT LINE HAND SINK. ENSURE WATER MAINTAINS 100 DEGREES F OR HIGHER.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FOOD SOIL BUILD UP ON TOP SURFACE OF DISH MACHINE.CLEAN EXERIOR OF MACHINE ON A DAILY BASIS TO PREVENT BUILD UP.
Location: Dish machine area
Equipment: Dishmachine
|
03/12/2014 | Routine |
- 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: RECHECK: COLD TOP COOLER HOLDING AT 45 DEGREES ON FRONT LINE.PROVIDE COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER.
Location: Wait staff area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FOOD STORED DIRECTLY ON SOILED SHELF INSIDE WALK IN COOLER.CLEAN SOILED SHELVING THOROUGHLY.RECHECK: COATING ON SURFACE OF SHELVING PEELING INSIDE WALK IN COOLER RESULTING IN RUST FORMATION.REMOVE RUST BUILD UP. RESURFACE OR REPLACE SHELVING IF RUST CANNOT BE REMOVED.
Location: 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: NO CHLORINE SANITIZER PRESENT IN BUCKET CONTAINING WATER AND TOWELS LOCATED ON COOK LINE.MAINTAIN SOLUTION IN BUCKET BETWEEN 50 AND 100 PPM CHLORINE.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: FOOD STORED ON ICE LOCATED ON COLDT TOP COOLER LOCATED ON COOK LINE. COOLER INOPERABLE. BOTTOM EMPTYPROVIDE REPAIR.RECHECK 11/20: NOT CORRECTEDPROVIDE REPAIR
Location: Cook line
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: HASHBROWN SEPARATER STORED SOILED WITH ENCRUSTED FOOD AND CARBON DEPOSITS ON SURFACES.CLEAN EQUIPMENT THOROUGHLY BEFORE STORAGE.
Location: Dish machine area
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: TONGS LYING DOWN IN CONTAINER OF PRE-PACKAGED RAW BEEF ON COOK LINE REACH IN REFRIGERATOR.ENSURE TONGS ARE STORED IN AN UPRIGHT POSITION IN CONTAINER TO PREVENT CONTAMINATION OF THE HANDLE.
Location: Cook line
|
11/13/2013 | Recheck |
- 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: RECHECK: COLD TOP COOLER HOLDING AT 45 DEGREES ON FRONT LINE.PROVIDE COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER.
Location: Wait staff area
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FOOD STORED DIRECTLY ON SOILED SHELF INSIDE WALK IN COOLER.CLEAN SOILED SHELVING THOROUGHLY.RECHECK: COATING ON SURFACE OF SHELVING PEELING INSIDE WALK IN COOLER RESULTING IN RUST FORMATION.REMOVE RUST BUILD UP. RESURFACE OR REPLACE SHELVING IF RUST CANNOT BE REMOVED.
Location: 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: NO CHLORINE SANITIZER PRESENT IN BUCKET CONTAINING WATER AND TOWELS LOCATED ON COOK LINE.MAINTAIN SOLUTION IN BUCKET BETWEEN 50 AND 100 PPM CHLORINE.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: FOOD STORED ON ICE LOCATED ON COLDT TOP COOLER LOCATED ON COOK LINE. COOLER INOPERABLE. BOTTOM EMPTYPROVIDE REPAIR.RECHECK 11/20: NOT CORRECTEDPROVIDE REPAIR
Location: Cook line
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: HASHBROWN SEPARATER STORED SOILED WITH ENCRUSTED FOOD AND CARBON DEPOSITS ON SURFACES.CLEAN EQUIPMENT THOROUGHLY BEFORE STORAGE.
Location: Dish machine area
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: TONGS LYING DOWN IN CONTAINER OF PRE-PACKAGED RAW BEEF ON COOK LINE REACH IN REFRIGERATOR.ENSURE TONGS ARE STORED IN AN UPRIGHT POSITION IN CONTAINER TO PREVENT CONTAMINATION OF THE HANDLE.
Location: Cook line
|
11/06/2013 | Recheck |
- 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. REACH IN COLD TOP COOLER ON FRONT LINE WAIT STAFF AREA HOLDING AT 47 DEGREES F.REPAIR COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER.2. FOOD EMPLOYEE PORTIONING LARGE STACKS OF SLICED HAM IN DRY STORAGE ROOM. WHEN PORTIONING OR PREPPING LARGE AMOUNTS OF POTENTIALLY HAZARDOUS FOOD AT ROOM TEMPERATURE, STORE MAJORITY PRODUCT UNDER REFRIGERATION UNTIL READY TO USE IN SMALLER INCREMENTS.
Location: Wait staff area
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FOOD STORED DIRECTLY ON SOILED SHELF INSIDE WALK IN COOLER.CLEAN SOILED SHELVING THOROUGHLY.
Location: Walk-in cooler
- 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: NO CHLORINE SANITIZER PRESENT IN BUCKET CONTAINING WATER AND TOWELS LOCATED ON COOK LINE.MAINTAIN SOLUTION IN BUCKET BETWEEN 50 AND 100 PPM CHLORINE.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: FOOD STORED ON ICE LOCATED ON COLDT TOP COOLER LOCATED ON COOK LINE. COOLER INOPERABLE. BOTTOM EMPTYPROVIDE REPAIR.
Location: Cook line
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: HASHBROWN SEPARATER STORED SOILED WITH ENCRUSTED FOOD AND CARBON DEPOSITS ON SURFACES.CLEAN EQUIPMENT THOROUGHLY BEFORE STORAGE.
Location: Dish machine area
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: TONGS LYING DOWN IN CONTAINER OF PRE-PACKAGED RAW BEEF ON COOK LINE REACH IN REFRIGERATOR.ENSURE TONGS ARE STORED IN AN UPRIGHT POSITION IN CONTAINER TO PREVENT CONTAMINATION OF THE HANDLE.
Location: Cook line
|
10/30/2013 | Routine |
- 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: COLD TOP COOLER HOLDING FOOD RANGING TEMPERATURE FROM 43.4 TO 47 DEGREES F.REPAIR COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER.RECHECK:SLICED HAM AND TURKEY HOLDING AT 46.5 DEGREES INSIDE COOLER DRAWERS ON COLD TOP COOLER.ADJUST/REPAIR TO HOLD FOOD AT 41 DEGREES F OR LOWER. FOOD ITEMS PUT ON ICE UNTIL REPAIR OR ADJUSTMENT HAS BEEN MADE.
Location: Kitchen
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: FOOD EMPLOYEES ON COOK LINE PUT ON FOOD SERVICE GLOVES WITHOUT WASHING HANDS.ENSURE HANDS ARE WASHED THOROUGHLY BEFORE GLOVE USE AND IN BETWEEN CHANGES.
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: MANAGER PREPARING FOOD ON COOK LINE WITHOUT WEARING A HAIR RESTRAINT.ALL STAFF SHOULD WEAR A HAIR RESTRAINT WHEN PREPARING FOOD.
- Bulk milk dispenser (corrected on site)
Bulk milk dispenser tube improperly cut.
Correction: Cut tube on the diagonal no longer than one inch.
Comments: BULK MILK DISPENSER TUBE LONGER THAN ONE INCH.TUBE SHOULD BE CUT ONE INCH OR LESS.
Location: Expo line
- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: HOT HOLDING THERMOMETER STORED INSIDE COLD TOP COOLER ON COOK LINE.PROVIDE A THERMOMETER CAPABLE OF MEASURING COLD HOLDING TEMPERATURES.
Location: Cook line
Equipment: Cold top
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: KICK TRAY INSIDE ICE MACHINE SOILED.CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen (back)
Equipment: Ice machine
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: KNIFE STORED IN CREVICE IN CREVICE BETWEEN COLD TOP COOLER AND WALL ON COOK LINE.STORE KNIFE ON A SANITARY SURFACE IN BETWEEN USE.
Location: Kitchen
|
06/20/2013 | Recheck |
- 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: COLD TOP COOLER HOLDING FOOD RANGING TEMPERATURE FROM 43.4 TO 47 DEGREES F.REPAIR COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER.RECHECK:SLICED HAM AND TURKEY HOLDING AT 46.5 DEGREES INSIDE COOLER DRAWERS ON COLD TOP COOLER.ADJUST/REPAIR TO HOLD FOOD AT 41 DEGREES F OR LOWER. FOOD ITEMS PUT ON ICE UNTIL REPAIR OR ADJUSTMENT HAS BEEN MADE.
Location: Kitchen
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: FOOD EMPLOYEES ON COOK LINE PUT ON FOOD SERVICE GLOVES WITHOUT WASHING HANDS.ENSURE HANDS ARE WASHED THOROUGHLY BEFORE GLOVE USE AND IN BETWEEN CHANGES.
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: MANAGER PREPARING FOOD ON COOK LINE WITHOUT WEARING A HAIR RESTRAINT.ALL STAFF SHOULD WEAR A HAIR RESTRAINT WHEN PREPARING FOOD.
- Bulk milk dispenser (corrected on site)
Bulk milk dispenser tube improperly cut.
Correction: Cut tube on the diagonal no longer than one inch.
Comments: BULK MILK DISPENSER TUBE LONGER THAN ONE INCH.TUBE SHOULD BE CUT ONE INCH OR LESS.
Location: Expo line
- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: HOT HOLDING THERMOMETER STORED INSIDE COLD TOP COOLER ON COOK LINE.PROVIDE A THERMOMETER CAPABLE OF MEASURING COLD HOLDING TEMPERATURES.
Location: Cook line
Equipment: Cold top
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: KICK TRAY INSIDE ICE MACHINE SOILED.CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen (back)
Equipment: Ice machine
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: KNIFE STORED IN CREVICE IN CREVICE BETWEEN COLD TOP COOLER AND WALL ON COOK LINE.STORE KNIFE ON A SANITARY SURFACE IN BETWEEN USE.
Location: Kitchen
|
06/13/2013 | Recheck |
- 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: COLD TOP COOLER HOLDING FOOD RANGING TEMPERATURE FROM 43.4 TO 47 DEGREES F.REPAIR COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER.
Location: Kitchen
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: FOOD EMPLOYEES ON COOK LINE PUT ON FOOD SERVICE GLOVES WITHOUT WASHING HANDS.ENSURE HANDS ARE WASHED THOROUGHLY BEFORE GLOVE USE AND IN BETWEEN CHANGES.
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: MANAGER PREPARING FOOD ON COOK LINE WITHOUT WEARING A HAIR RESTRAINT.ALL STAFF SHOULD WEAR A HAIR RESTRAINT WHEN PREPARING FOOD.
- Bulk milk dispenser (corrected on site)
Bulk milk dispenser tube improperly cut.
Correction: Cut tube on the diagonal no longer than one inch.
Comments: BULK MILK DISPENSER TUBE LONGER THAN ONE INCH.TUBE SHOULD BE CUT ONE INCH OR LESS.
Location: Expo line
- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: HOT HOLDING THERMOMETER STORED INSIDE COLD TOP COOLER ON COOK LINE.PROVIDE A THERMOMETER CAPABLE OF MEASURING COLD HOLDING TEMPERATURES.
Location: Cook line
Equipment: Cold top
- 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: KICK TRAY INSIDE ICE MACHINE SOILED.CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen (back)
Equipment: Ice machine
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: KNIFE STORED IN CREVICE IN CREVICE BETWEEN COLD TOP COOLER AND WALL ON COOK LINE.STORE KNIFE ON A SANITARY SURFACE IN BETWEEN USE.
Location: Kitchen
|
06/06/2013 | Routine |
- 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. COLD TOP COOLER ON FAR END OF THE COOK LINE WAS HOLDING FOOD (DELI MEAT, CHEESE, ETC...) AT 55 DEGREES ON TOP AND BOTTOM. ENSURE FOOD TEMPERATURES ARE MONITORED TO ENSURE FOOD IS HELD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER. ALL FOOD WAS DISCARDED AND COOLER WAS PUT OUT OF SERVICE UNTIL REPAIRED.2. SALSA HOLDING AT 62 DEGREES F ON COOK LINE. MAINTAIN SALSA AT 41 DEGREES F OR LOWER OR 135 DEGREES F OR HIGHER. REPEAT VIOLATION. 3. PLATE OF CREPES PREPARED BETWEEN 9:00 AND 10:00 AM WERE STORED ON COOK LINE WITHOUT TEMPERATURE CONTROL. FOOD SHOULD BE STORED AT ROOM TEMPERATURE FOR NO MORE THAN FOUR HOURS. DISCARDED.
Location: Cook line
Equipment: Cold top
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. COLD TOP COOLER ON FAR END OF THE COOK LINE WAS HOLDING FOOD (DELI MEAT, CHEESE, ETC...) AT 55 DEGREES ON TOP AND BOTTOM. ENSURE FOOD TEMPERATURES ARE MONITORED TO ENSURE FOOD IS HELD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER. ALL FOOD WAS DISCARDED AND COOLER WAS PUT OUT OF SERVICE UNTIL REPAIRED.2. SALSA HOLDING AT 62 DEGREES F ON COOK LINE. MAINTAIN SALSA AT 41 DEGREES F OR LOWER OR 135 DEGREES F OR HIGHER. REPEAT VIOLATION. 3. PLATE OF CREPES PREPARED BETWEEN 9:00 AND 10:00 AM WERE STORED ON COOK LINE WITHOUT TEMPERATURE CONTROL. FOOD SHOULD BE STORED AT ROOM TEMPERATURE FOR NO MORE THAN FOUR HOURS. DISCARDED.
Location: Cook line
- 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. COLD TOP COOLER ON FAR END OF THE COOK LINE WAS HOLDING FOOD (DELI MEAT, CHEESE, ETC...) AT 55 DEGREES ON TOP AND BOTTOM. ENSURE FOOD TEMPERATURES ARE MONITORED TO ENSURE FOOD IS HELD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER. ALL FOOD WAS DISCARDED AND COOLER WAS PUT OUT OF SERVICE UNTIL REPAIRED.2. SALSA HOLDING AT 62 DEGREES F ON COOK LINE. MAINTAIN SALSA AT 41 DEGREES F OR LOWER OR 135 DEGREES F OR HIGHER. REPEAT VIOLATION. 3. PLATE OF CREPES PREPARED BETWEEN 9:00 AND 10:00 AM WERE STORED ON COOK LINE WITHOUT TEMPERATURE CONTROL. FOOD SHOULD BE STORED AT ROOM TEMPERATURE FOR NO MORE THAN FOUR HOURS. DISCARDED.
Location: Cook line
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: SOUFFLE CUP STORED INSIDE CONTAINER OF BLUEBERRIES LOCATED ON COOK LINE. PROVIDE A UTENSIL WITH A HANDLE TO PREVENT BARE HAND CONTACT WITH THE FOOD.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DRIED FOOD SOIL PRESENT ON SURFACE OF KNIFE STORED IN KNIFE HOLDER. ENSURE KNIVES HAVE BEEN CLEANED AND SANITIZED THOROUGHLY BEFORE STORAGE.2. DRIED FOOD SOIL PRESENT ON THE BACK SIDE OF SLICER AND COMPARTMENTS. ENSURE SLICER IS DISMANTLED AND CLEANED THOROUGHLY EVERY FOUR HOURS.ENSURE EQUIPMENT AND UTENSILS ARE CLEANED AND SANITIZED THOROUGHLY AT PROPER INTERVALS TO PREVENT THE POTENTIAL OF CROSS CONTAMINATION AND POSSIBLE FOOD BORNE DISEASE.
Location: Kitchen
- Thermometer not calibrated (corrected)
Thermometer(s) are not calibrated.
Correction: Thermometer(s) shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy.
Comments: TWO THERMOMETERS USED TO MEASURE FOOD TEMPERATURES ON COOK LINE WERE NOT CALIBRATED. ENSURE ALL THERMOMETERS ARE CALIBRATED PROPERLY TO OBTAIN ACCURATE FOOD TEMPERATUES.
- Bulk milk dispenser (corrected on site)
Bulk milk dispenser tube improperly cut.
Correction: Cut tube on the diagonal no longer than one inch.
Comments: BULK MILK DISPENSER TUBES ON CHOCOLATE AND WHITE MILK MACHINES WERE LONGER THAN ONE INCH. TUBES SHOULD BE CUT DIAGONAL AND NO LONGER THAN ONE INCH.
Location: Expo line
|
02/20/2013 | Recheck |
- 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. COLD TOP COOLER ON FAR END OF THE COOK LINE WAS HOLDING FOOD (DELI MEAT, CHEESE, ETC...) AT 55 DEGREES ON TOP AND BOTTOM. ENSURE FOOD TEMPERATURES ARE MONITORED TO ENSURE FOOD IS HELD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER. ALL FOOD WAS DISCARDED AND COOLER WAS PUT OUT OF SERVICE UNTIL REPAIRED.2. SALSA HOLDING AT 62 DEGREES F ON COOK LINE. MAINTAIN SALSA AT 41 DEGREES F OR LOWER OR 135 DEGREES F OR HIGHER. REPEAT VIOLATION. 3. PLATE OF CREPES PREPARED BETWEEN 9:00 AND 10:00 AM WERE STORED ON COOK LINE WITHOUT TEMPERATURE CONTROL. FOOD SHOULD BE STORED AT ROOM TEMPERATURE FOR NO MORE THAN FOUR HOURS. DISCARDED.
Location: Cook line
Equipment: Cold top
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. COLD TOP COOLER ON FAR END OF THE COOK LINE WAS HOLDING FOOD (DELI MEAT, CHEESE, ETC...) AT 55 DEGREES ON TOP AND BOTTOM. ENSURE FOOD TEMPERATURES ARE MONITORED TO ENSURE FOOD IS HELD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER. ALL FOOD WAS DISCARDED AND COOLER WAS PUT OUT OF SERVICE UNTIL REPAIRED.2. SALSA HOLDING AT 62 DEGREES F ON COOK LINE. MAINTAIN SALSA AT 41 DEGREES F OR LOWER OR 135 DEGREES F OR HIGHER. REPEAT VIOLATION. 3. PLATE OF CREPES PREPARED BETWEEN 9:00 AND 10:00 AM WERE STORED ON COOK LINE WITHOUT TEMPERATURE CONTROL. FOOD SHOULD BE STORED AT ROOM TEMPERATURE FOR NO MORE THAN FOUR HOURS. DISCARDED.
Location: Cook line
- 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. COLD TOP COOLER ON FAR END OF THE COOK LINE WAS HOLDING FOOD (DELI MEAT, CHEESE, ETC...) AT 55 DEGREES ON TOP AND BOTTOM. ENSURE FOOD TEMPERATURES ARE MONITORED TO ENSURE FOOD IS HELD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER. ALL FOOD WAS DISCARDED AND COOLER WAS PUT OUT OF SERVICE UNTIL REPAIRED.2. SALSA HOLDING AT 62 DEGREES F ON COOK LINE. MAINTAIN SALSA AT 41 DEGREES F OR LOWER OR 135 DEGREES F OR HIGHER. REPEAT VIOLATION. 3. PLATE OF CREPES PREPARED BETWEEN 9:00 AND 10:00 AM WERE STORED ON COOK LINE WITHOUT TEMPERATURE CONTROL. FOOD SHOULD BE STORED AT ROOM TEMPERATURE FOR NO MORE THAN FOUR HOURS. DISCARDED.
Location: Cook line
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: SOUFFLE CUP STORED INSIDE CONTAINER OF BLUEBERRIES LOCATED ON COOK LINE. PROVIDE A UTENSIL WITH A HANDLE TO PREVENT BARE HAND CONTACT WITH THE FOOD.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DRIED FOOD SOIL PRESENT ON SURFACE OF KNIFE STORED IN KNIFE HOLDER. ENSURE KNIVES HAVE BEEN CLEANED AND SANITIZED THOROUGHLY BEFORE STORAGE.2. DRIED FOOD SOIL PRESENT ON THE BACK SIDE OF SLICER AND COMPARTMENTS. ENSURE SLICER IS DISMANTLED AND CLEANED THOROUGHLY EVERY FOUR HOURS.ENSURE EQUIPMENT AND UTENSILS ARE CLEANED AND SANITIZED THOROUGHLY AT PROPER INTERVALS TO PREVENT THE POTENTIAL OF CROSS CONTAMINATION AND POSSIBLE FOOD BORNE DISEASE.
Location: Kitchen
- Thermometer not calibrated
Thermometer(s) are not calibrated.
Correction: Thermometer(s) shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy.
Comments: TWO THERMOMETERS USED TO MEASURE FOOD TEMPERATURES ON COOK LINE WERE NOT CALIBRATED. ENSURE ALL THERMOMETERS ARE CALIBRATED PROPERLY TO OBTAIN ACCURATE FOOD TEMPERATUES.
- Bulk milk dispenser (corrected on site)
Bulk milk dispenser tube improperly cut.
Correction: Cut tube on the diagonal no longer than one inch.
Comments: BULK MILK DISPENSER TUBES ON CHOCOLATE AND WHITE MILK MACHINES WERE LONGER THAN ONE INCH. TUBES SHOULD BE CUT DIAGONAL AND NO LONGER THAN ONE INCH.
Location: Expo line
|
02/12/2013 | Routine |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: ACCORDING TO MANAGER ON DUTY, SIGNS HAVE BEEN ORDERED. PROVIDE TEMPORARY SIGNAGE UNTIL PERMANENT STICKERS HAVE ARRIVED.
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: TRAY OF RAW SHELL EGGS STORED ON TOP OF PACKAGE OF OPENED TORTILLAS AND ABOVE READY TO EAT FOODSINSIDE REACH IN COOLER ON COOK LINE. STORE RAW ANIMAL PRODUCT BELOW READY TO EAT FOODS TO PREVENT CROSS CONTAMINTION.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. WAFFLE IRON STORED UNDER COUNTER TOP HEAVILY SOILED WITH GREASE AND DRIED WAFFLE BATTER. CLEAN THOROUGHLY BEFORE STORAGE.2. DRIED FOOD SOIL ON SURFACE OF BLADE GUARD. ENSURE SLICER IS DISMANTLED TO ENSURE ALL SURFACES ARE THOROUGHLY CLEANED AND SANITIZED TO PREVENT CROSS CONTAMINTION.
Location: Kitchen (back)
- 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: DISH MACHINE NOT RELEASING SANITIZER AFTER CYCLING TWO TWICE. SANITIZE DISHES IN QUAT SANITIZING SOLUTION IN THREE COMPARTMENT SINK UNTIL DISH MACHINE HAS BEEN REPAIRED.
Location: Kitchen
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: SMALL GAP IN CEILING ABOVE COOK LINE. PROVIDE CEILING TILE TO FILL IN GAP.
Location: Cook line
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE A VISIBLE THERMOMETER INSIDE SALAD DRAWER COOLER ON COOK LINE.
Location: Cook line
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: BUILD UP OF FOOD DEBRIS AND GREASE BELOW ENTIRE COOK LINE. CLEAN ENTIRE LINE THOROUGHLY.
Location: Cook line
|
11/01/2012 | Recheck |
- Smoking distance signage
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: ACCORDING TO MANAGER ON DUTY, SIGNS HAVE BEEN ORDERED. PROVIDE TEMPORARY SIGNAGE UNTIL PERMANENT STICKERS HAVE ARRIVED.
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: TRAY OF RAW SHELL EGGS STORED ON TOP OF PACKAGE OF OPENED TORTILLAS AND ABOVE READY TO EAT FOODSINSIDE REACH IN COOLER ON COOK LINE. STORE RAW ANIMAL PRODUCT BELOW READY TO EAT FOODS TO PREVENT CROSS CONTAMINTION.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. WAFFLE IRON STORED UNDER COUNTER TOP HEAVILY SOILED WITH GREASE AND DRIED WAFFLE BATTER. CLEAN THOROUGHLY BEFORE STORAGE.2. DRIED FOOD SOIL ON SURFACE OF BLADE GUARD. ENSURE SLICER IS DISMANTLED TO ENSURE ALL SURFACES ARE THOROUGHLY CLEANED AND SANITIZED TO PREVENT CROSS CONTAMINTION.
Location: Kitchen (back)
- 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: DISH MACHINE NOT RELEASING SANITIZER AFTER CYCLING TWO TWICE. SANITIZE DISHES IN QUAT SANITIZING SOLUTION IN THREE COMPARTMENT SINK UNTIL DISH MACHINE HAS BEEN REPAIRED.
Location: Kitchen
- 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: SMALL GAP IN CEILING ABOVE COOK LINE. PROVIDE CEILING TILE TO FILL IN GAP.
Location: Cook line
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE A VISIBLE THERMOMETER INSIDE SALAD DRAWER COOLER ON COOK LINE.
Location: Cook line
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: BUILD UP OF FOOD DEBRIS AND GREASE BELOW ENTIRE COOK LINE. CLEAN ENTIRE LINE THOROUGHLY.
Location: Cook line
|
10/25/2012 | Routine |
| No violation noted during this evaluation. | 10/02/2012 | Non-Illness Complaint |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: CHEMICAL SPRAY BOTTLE NOT LABELED LOCATED AT MOP SINK LOCATION.
Location: Kitchen (back)
- 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: CHEMICAL SPRAY BOTTLE STORED IN DRY STORAGE ROOM WITH DRY FOOD STORAGE AND NEAR SODA SYRUP BOXES.KEEP IN-PLACE SANITIZER BUCKETS STORED AWAY FROM CLEAN PLATES/UTENSILS ON COOK-LINE STAINLESS STEEL SHELVING.
Location: Dry storage
- 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: CHEMICAL SPRAY BOTTLE STORED IN DRY STORAGE ROOM WITH DRY FOOD STORAGE AND NEAR SODA SYRUP BOXES.KEEP IN-PLACE SANITIZER BUCKETS STORED AWAY FROM CLEAN PLATES/UTENSILS ON COOK-LINE STAINLESS STEEL SHELVING.
Location: Cook line
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: FOOD HANDLERS ON COOK-LINE NOT WASHING HANDS BEFORE APPLYING NEW SETS OF GLOVES; ENSURE HANDWASHING FOR AT LEAST 20 SECONDS BEFORE APPLYING NEW SETS OF GLOVES.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF COOK-LINE COOLERS INTERIOR SURFACES AND SHELVING (EX. TRAULSEN COOLER) AND EXPO-LINE ICE CREAM FREEZER (DEFROST).
Location: Cook line
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF COOK-LINE COOLERS INTERIOR SURFACES AND SHELVING (EX. TRAULSEN COOLER) AND EXPO-LINE ICE CREAM FREEZER (DEFROST).
Location: Expo line
Equipment: Ice cream freezer
- Food contact cleaning frequency (corrected)
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: Mixer
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: IN PROGRESS/CONTINUE TO WORK ON:ENSURE ALL RESTOOM AND KITCHEN HANDSINK HOT WATER TEMPERATURES ARE MAINTAINED AT 100 F - 120 F; ADJUST AND/OR REPAIR AS NEEDED. (HOT WATER TEMPERATURE AT HANDSINKS CURRENTLY AT 126 F)
Location: Kitchen
Equipment: Hand sink
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: IN PROGRESS/CONTINUE TO WORK ON:ENSURE ALL RESTOOM AND KITCHEN HANDSINK HOT WATER TEMPERATURES ARE MAINTAINED AT 100 F - 120 F; ADJUST AND/OR REPAIR AS NEEDED. (HOT WATER TEMPERATURE AT HANDSINKS CURRENTLY AT 126 F)
Location: Restroom
Equipment: Hand sink
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: FOOD HANDLERS ON COOK-LINE OBSERVED WASHING HANDS TOO QUICK (UNDER 20 SECONDS)--DISCONTINUE THIS BEHAVIOR.
Location: Cook line
Equipment: Hand sink
- Jewelry prohibition (corrected)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLER ON COOK-LINE WEARING DANGLING BRACELET--REMOVE.
- Single Service/Equipment storage (corrected)
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: REMOVE BOXED CHINA OFF FLOOR AT LEAST 6 INCHES AT KITCHEN EMPLOYEE RESTROOM.
Location: Emp restroom
- 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: IN PROGRESS WITH 360 SERVICES:CONTACT PROFESSIONAL SERVICE PROVIDER TO COME OUT TO CLEAN DISHMACHINE DUCTS SOON; DON'T WAIT UNTIL OCTOBER 2012.IMPROVE ROUTINE CLEANING AND SANITIZING OF DISHMACHINE HOOD SYSTEM DUCTS.
Location: Dish machine 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: IN PROGRESS WITH 360 SERVICES:CONTACT PROFESSIONAL SERVICE PROVIDER TO COME OUT TO CLEAN DISHMACHINE DUCTS SOON; DON'T WAIT UNTIL OCTOBER 2012.IMPROVE ROUTINE CLEANING AND SANITIZING OF DISHMACHINE HOOD SYSTEM DUCTS.
Location: Emp restroom
- 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: PLACE CEILING TILES BACK PROPER WHERE EXPOSED GAPS ARE AT COOK-LINE LOCATION CEILING.REPLACE ANY DAMAGED CEILING TILES WHERE NEEDED AT DRY STORAGE ROOM.REPAIR DAMAGED CEILING DRY WALL SURFACES (EXPOSED CEILING HOLE) AT EMPLOYEE RESTROOM. ALL CEILING SURFACES MUST BE SOUND, SMOOTH, AND EASILY CLEANABLE.
Location: Kitchen
- 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: PLACE CEILING TILES BACK PROPER WHERE EXPOSED GAPS ARE AT COOK-LINE LOCATION CEILING.REPLACE ANY DAMAGED CEILING TILES WHERE NEEDED AT DRY STORAGE ROOM.REPAIR DAMAGED CEILING DRY WALL SURFACES (EXPOSED CEILING HOLE) AT EMPLOYEE RESTROOM. ALL CEILING SURFACES MUST BE SOUND, SMOOTH, AND EASILY CLEANABLE.
Location: Dry storage
- 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: PLACE CEILING TILES BACK PROPER WHERE EXPOSED GAPS ARE AT COOK-LINE LOCATION CEILING.REPLACE ANY DAMAGED CEILING TILES WHERE NEEDED AT DRY STORAGE ROOM.REPAIR DAMAGED CEILING DRY WALL SURFACES (EXPOSED CEILING HOLE) AT EMPLOYEE RESTROOM. ALL CEILING SURFACES MUST BE SOUND, SMOOTH, AND EASILY CLEANABLE.
Location: Emp restroom
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Cook line
Equipment: Cooler drawers
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Expo line
Equipment: Ice cream freezer
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL LOOSE 3-BAY SINK LEFT-SIDE FAUCET SO THAT IT IS NOT MOVABLE.
Location: Kitchen
Equipment: 3-bay
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE/FREQUENT CLEANING AND SANITIZING OF STAINLESS STEEL SHELVING ON COOK-LINE WHERE CLEAN PLATES ARE STORED.
Location: Cook line
Equipment: Metal shelving
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: KNIFE STORED IN BETWEEN COLD-TOP UNIT AND ADJACENT PREP TABLE; DISCONTINUE THIS BEHAVIOR TO ELIMINATE POTENTIAL CROSS-CONTAMINATION.
Location: Cook line
Equipment: Knife/utensil rack
|
06/14/2012 | Recheck |
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: CHEMICAL SPRAY BOTTLE NOT LABELED LOCATED AT MOP SINK LOCATION.
Location: Kitchen (back)
- Toxic material(s) separation (corrected on site)
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: CHEMICAL SPRAY BOTTLE STORED IN DRY STORAGE ROOM WITH DRY FOOD STORAGE AND NEAR SODA SYRUP BOXES.KEEP IN-PLACE SANITIZER BUCKETS STORED AWAY FROM CLEAN PLATES/UTENSILS ON COOK-LINE STAINLESS STEEL SHELVING.
Location: Dry storage
- 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: CHEMICAL SPRAY BOTTLE STORED IN DRY STORAGE ROOM WITH DRY FOOD STORAGE AND NEAR SODA SYRUP BOXES.KEEP IN-PLACE SANITIZER BUCKETS STORED AWAY FROM CLEAN PLATES/UTENSILS ON COOK-LINE STAINLESS STEEL SHELVING.
Location: Cook line
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: FOOD HANDLERS ON COOK-LINE NOT WASHING HANDS BEFORE APPLYING NEW SETS OF GLOVES; ENSURE HANDWASHING FOR AT LEAST 20 SECONDS BEFORE APPLYING NEW SETS OF GLOVES.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF COOK-LINE COOLERS INTERIOR SURFACES AND SHELVING (EX. TRAULSEN COOLER) AND EXPO-LINE ICE CREAM FREEZER (DEFROST).
Location: Cook line
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF COOK-LINE COOLERS INTERIOR SURFACES AND SHELVING (EX. TRAULSEN COOLER) AND EXPO-LINE ICE CREAM FREEZER (DEFROST).
Location: Expo line
Equipment: Ice cream freezer
- 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: Mixer
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: ENSURE ALL RESTOOM AND KITCHEN HANDSINK HOT WATER TEMPERATURES ARE MAINTAINED AT 100 F - 120 F; ADJUST AND/OR REPAIR AS NEEDED. (HOT WATER TEMPERATURE AT HANDSINKS CURRENTLY AT 142 F)
Location: Kitchen
Equipment: Hand sink
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: ENSURE ALL RESTOOM AND KITCHEN HANDSINK HOT WATER TEMPERATURES ARE MAINTAINED AT 100 F - 120 F; ADJUST AND/OR REPAIR AS NEEDED. (HOT WATER TEMPERATURE AT HANDSINKS CURRENTLY AT 142 F)
Location: Restroom
Equipment: Hand sink
- Improper hand washing (corrected on site)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: FOOD HANDLERS ON COOK-LINE OBSERVED WASHING HANDS TOO QUICK (UNDER 20 SECONDS)--DISCONTINUE THIS BEHAVIOR.
Location: Cook line
Equipment: Hand sink
- Jewelry prohibition (corrected on site)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLER ON COOK-LINE WEARING DANGLING BRACELET--REMOVE.
- 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: REMOVE BOXED CHINA OFF FLOOR AT LEAST 6 INCHES AT KITCHEN EMPLOYEE RESTROOM.
Location: Emp restroom
- 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 DISHMACHINE HOOD SYSTEM DUCTS AND EMPLOYEE RESTROOM CEILING VENTS.
Location: Dish machine 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF DISHMACHINE HOOD SYSTEM DUCTS AND EMPLOYEE RESTROOM CEILING VENTS.
Location: Emp restroom
- 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: PLACE CEILING TILES BACK PROPER WHERE EXPOSED GAPS ARE AT COOK-LINE LOCATION CEILING.REPLACE ANY DAMAGED CEILING TILES WHERE NEEDED AT DRY STORAGE ROOM.REPAIR DAMAGED CEILING DRY WALL SURFACES (EXPOSED CEILING HOLE) AT EMPLOYEE RESTROOM. ALL CEILING SURFACES MUST BE SOUND, SMOOTH, AND EASILY CLEANABLE.
Location: Kitchen
- 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: PLACE CEILING TILES BACK PROPER WHERE EXPOSED GAPS ARE AT COOK-LINE LOCATION CEILING.REPLACE ANY DAMAGED CEILING TILES WHERE NEEDED AT DRY STORAGE ROOM.REPAIR DAMAGED CEILING DRY WALL SURFACES (EXPOSED CEILING HOLE) AT EMPLOYEE RESTROOM. ALL CEILING SURFACES MUST BE SOUND, SMOOTH, AND EASILY CLEANABLE.
Location: Dry storage
- 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: PLACE CEILING TILES BACK PROPER WHERE EXPOSED GAPS ARE AT COOK-LINE LOCATION CEILING.REPLACE ANY DAMAGED CEILING TILES WHERE NEEDED AT DRY STORAGE ROOM.REPAIR DAMAGED CEILING DRY WALL SURFACES (EXPOSED CEILING HOLE) AT EMPLOYEE RESTROOM. ALL CEILING SURFACES MUST BE SOUND, SMOOTH, AND EASILY CLEANABLE.
Location: Emp restroom
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Cook line
Equipment: Cooler drawers
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Expo line
Equipment: Ice cream freezer
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL LOOSE 3-BAY SINK LEFT-SIDE FAUCET SO THAT IT IS NOT MOVABLE.
Location: Kitchen
Equipment: 3-bay
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE/FREQUENT CLEANING AND SANITIZING OF STAINLESS STEEL SHELVING ON COOK-LINE WHERE CLEAN PLATES ARE STORED.
Location: Cook line
Equipment: Metal shelving
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: KNIFE STORED IN BETWEEN COLD-TOP UNIT AND ADJACENT PREP TABLE; DISCONTINUE THIS BEHAVIOR TO ELIMINATE POTENTIAL CROSS-CONTAMINATION.
Location: Cook line
Equipment: Knife/utensil rack
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06/07/2012 | Routine |
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: TWO COOKS PREPARING FOOD ON FRONT LINE WITHOUT WEARING HAIR RESTRAINT.RECHECK: ALL FOOD HANDLERS WERE WEARING HAIR RESTRAINTS.
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05/11/2012 | Non-Illness Complaint Recheck |
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: TWO COOKS PREPARING FOOD ON FRONT LINE WITHOUT WEARING HAIR RESTRAINT.
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05/03/2012 | Non-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: UNCOOKED HASHBROWNS HOLDING AT 82 DEGREES ON COOKLINE. MAINTAIN FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES OR LOWER. HASHBROWNS DISCARDED.
Location: Cook line
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: FOOD EMPLOYEE ON COOK LINE TOUCHED PAN CAKE WITH BARE HANDS WHILE REMOVING FROM GRILL. PROVIDE GLOVES OR UTENSILS TO PREVENT BARE HAND CONTACT WITH READY TO EAT FOODS.
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03/17/2012 | 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: LARGE CONTAINER OF HASH BROWNS STORED ON GRILL LINE WITHOUT TEMPERATURE MAINTAINING 52 DEGREES F.SALSA STORED IN A CONTAINER ON GRILL LINE HOLDING AT 89 DEGREES F.PORTIONED SHREDDED CHEESE STORED ABOVE LOAD LINE HOLDING AT 51 DEGREES F.MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER.
Location: Cook line
- 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: LARGE CONTAINER OF HASH BROWNS STORED ON GRILL LINE WITHOUT TEMPERATURE MAINTAINING 52 DEGREES F.SALSA STORED IN A CONTAINER ON GRILL LINE HOLDING AT 89 DEGREES F.PORTIONED SHREDDED CHEESE STORED ABOVE LOAD LINE HOLDING AT 51 DEGREES F.MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER.
Location: Cook line
- 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: LARGE CONTAINER OF HASH BROWNS STORED ON GRILL LINE WITHOUT TEMPERATURE MAINTAINING 52 DEGREES F.SALSA STORED IN A CONTAINER ON GRILL LINE HOLDING AT 89 DEGREES F.PORTIONED SHREDDED CHEESE STORED ABOVE LOAD LINE HOLDING AT 51 DEGREES F.MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER.
Location: Cook line
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: 1. FOOD EMPLOYEE ON COOK LINE SLICED BANANA AND PICKED UP FRUIT WITH BARE HANDS TO PUT ON PANCAKES. ENSURE GLOVES, UTENSILS, OR DELI TISSUE IS UTILIZED TO PREVENT BARE HAND CONTACT WITH READY TO EAT FOODS. BANANA SLICES DISCARDED.2. SOUFFLE CUP STORED INSIDE A CONTAINER OF CHERRIES IN WAIT STAFF AREA. PROVIDE A UTENSIL WITH A HANDLE TO DISPENSE PRODUCT TO PREVENT BARE HAND CONTACT WITH READY TO EAT FOODS.
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: FOOD EMPLOYEES ON COOK LINE NOT WASHING HANDS IN BETWEEN GLOVE CHANGE. ENSURE HANDS ARE WASHED THOROUGHLY BEFORE PUTTING ON A PAIR OF FOOD SERVICE GLOVES AND IN BETWEEN CHANGES.
- Eating, drinking, smoking (corrected on site)
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: EMPLOYEE CUP WITH BEVERAGE INSIDE STORED AT SINK WHERE EMPLOYEE WAS PREPARING FOOD. ENSURE ALL BEVERAGE CUPS ARE SUPPLIED WITH LIDS AND STRAWS IN FOOD PREP AREAS.
Location: Kitchen
- 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: DIRTY KNIVES SOILED WITH DRIED FOOD RESIDUE STORED IN KNIFE BLOCK ON COOK LINE. ENSURE KNIVES ARE CLEANED AND SANITIZED THOROUGHLY BEFORE STORAGE TO PREVENT POSSIBLE CROSS CONTAMINATION.
Location: Cook line
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITZER NOT RELEASING AFTER CYCLING DISH MACHINE TWO TIMES. ENSURE SANITIZER LEVELS ARE CHECKED DAILY TO ENSURE FOOD CONTACT SURFACES ARE SANITIZED PROPERLY.
Location: Dish machine area
- Soiled outer clothing (corrected on site)
Employee wearing soiled outer clothing.
Correction: Food employees shall wear clean outer clothing.
Comments: SERVER WENT INTO THE LADIES RESTROOM WEARING APRON. APRONS SHOULD BE REMOVED TO PREVENT POSSIBLE CONTAMINATION BEFORE ENTERING RESTROOM.
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: EMPLOYEE PREPARING FOOD IN BACK PREP AREA WITHOUT WEARING A HAIR RESTRAINT. ENSURE ALL FOOD HANDLERS WEAR A PROPER HAIR RESTRAINT.
- 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: JACKET STORED ON TOP OF OPEN BOX OF PLACE MATS IN DRY STORAGE ROOM. STORE COATS IN AN AREA AWAY FROM SINGLE USE AND FOOD STORAGE.
Location: Dry storage
- Equipment repair (corrected on site)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: GREASE STRAINER DAMAGED LOCATED ON STORAGE RACK IN DISH MACHINE AREA. REPLACE OR DISCARD.
Location: Dish machine area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BURNER RACK SOILED WITH DRIED FOOD RESIDUE STORED ON SHELF WITH CLEAN AND SANITIZED EQUIPMENT. CLEAN THOROUGHLY.
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: MIXER HEAD SOILED WITH BUILD UP.GREASE STRAINER SOILED WITH DRIED FOOD RESIDUE.CLEAN SURFACES THOROUGHLY ON A DAILY BASIS.
Location: Kitchen
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02/28/2012 | Recheck |
- 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: LARGE CONTAINER OF HASH BROWNS STORED ON GRILL LINE WITHOUT TEMPERATURE MAINTAINING 52 DEGREES F.SALSA STORED IN A CONTAINER ON GRILL LINE HOLDING AT 89 DEGREES F.PORTIONED SHREDDED CHEESE STORED ABOVE LOAD LINE HOLDING AT 51 DEGREES F.MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER.
Location: Cook line
- 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: LARGE CONTAINER OF HASH BROWNS STORED ON GRILL LINE WITHOUT TEMPERATURE MAINTAINING 52 DEGREES F.SALSA STORED IN A CONTAINER ON GRILL LINE HOLDING AT 89 DEGREES F.PORTIONED SHREDDED CHEESE STORED ABOVE LOAD LINE HOLDING AT 51 DEGREES F.MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER.
Location: Cook line
- 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: LARGE CONTAINER OF HASH BROWNS STORED ON GRILL LINE WITHOUT TEMPERATURE MAINTAINING 52 DEGREES F.SALSA STORED IN A CONTAINER ON GRILL LINE HOLDING AT 89 DEGREES F.PORTIONED SHREDDED CHEESE STORED ABOVE LOAD LINE HOLDING AT 51 DEGREES F.MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER.
Location: Cook line
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: 1. FOOD EMPLOYEE ON COOK LINE SLICED BANANA AND PICKED UP FRUIT WITH BARE HANDS TO PUT ON PANCAKES. ENSURE GLOVES, UTENSILS, OR DELI TISSUE IS UTILIZED TO PREVENT BARE HAND CONTACT WITH READY TO EAT FOODS. BANANA SLICES DISCARDED.2. SOUFFLE CUP STORED INSIDE A CONTAINER OF CHERRIES IN WAIT STAFF AREA. PROVIDE A UTENSIL WITH A HANDLE TO DISPENSE PRODUCT TO PREVENT BARE HAND CONTACT WITH READY TO EAT FOODS.
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: FOOD EMPLOYEES ON COOK LINE NOT WASHING HANDS IN BETWEEN GLOVE CHANGE. ENSURE HANDS ARE WASHED THOROUGHLY BEFORE PUTTING ON A PAIR OF FOOD SERVICE GLOVES AND IN BETWEEN CHANGES.
- Eating, drinking, smoking (corrected on site)
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: EMPLOYEE CUP WITH BEVERAGE INSIDE STORED AT SINK WHERE EMPLOYEE WAS PREPARING FOOD. ENSURE ALL BEVERAGE CUPS ARE SUPPLIED WITH LIDS AND STRAWS IN FOOD PREP AREAS.
Location: Kitchen
- 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: DIRTY KNIVES SOILED WITH DRIED FOOD RESIDUE STORED IN KNIFE BLOCK ON COOK LINE. ENSURE KNIVES ARE CLEANED AND SANITIZED THOROUGHLY BEFORE STORAGE TO PREVENT POSSIBLE CROSS CONTAMINATION.
Location: Cook line
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITZER NOT RELEASING AFTER CYCLING DISH MACHINE TWO TIMES. ENSURE SANITIZER LEVELS ARE CHECKED DAILY TO ENSURE FOOD CONTACT SURFACES ARE SANITIZED PROPERLY.
Location: Dish machine area
- Soiled outer clothing (corrected on site)
Employee wearing soiled outer clothing.
Correction: Food employees shall wear clean outer clothing.
Comments: SERVER WENT INTO THE LADIES RESTROOM WEARING APRON. APRONS SHOULD BE REMOVED TO PREVENT POSSIBLE CONTAMINATION BEFORE ENTERING RESTROOM.
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: EMPLOYEE PREPARING FOOD IN BACK PREP AREA WITHOUT WEARING A HAIR RESTRAINT. ENSURE ALL FOOD HANDLERS WEAR A PROPER HAIR RESTRAINT.
- 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: JACKET STORED ON TOP OF OPEN BOX OF PLACE MATS IN DRY STORAGE ROOM. STORE COATS IN AN AREA AWAY FROM SINGLE USE AND FOOD STORAGE.
Location: Dry storage
- Equipment repair (corrected on site)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: GREASE STRAINER DAMAGED LOCATED ON STORAGE RACK IN DISH MACHINE AREA. REPLACE OR DISCARD.
Location: Dish machine area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BURNER RACK SOILED WITH DRIED FOOD RESIDUE STORED ON SHELF WITH CLEAN AND SANITIZED EQUIPMENT. CLEAN THOROUGHLY.
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: MIXER HEAD SOILED WITH BUILD UP.GREASE STRAINER SOILED WITH DRIED FOOD RESIDUE.CLEAN SURFACES THOROUGHLY ON A DAILY BASIS.
Location: Kitchen
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02/15/2012 | Routine |
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