| No violation noted during this evaluation. | 10/28/2014 | Routine |
| No violation noted during this evaluation. | 04/04/2014 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Regular chicken being held at 118 deg. F. Hold all hot foods at 135 deg. F. or above.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor space soiled below on bay sink area. Clean all soiled floor space. 2. Ceililng tiles soiled by heat vents in front kitchen area. Clean all soiled ceiling tiles and heat vents.
Location: Kitchen (back)
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor space soiled below on bay sink area. Clean all soiled floor space. 2. Ceililng tiles soiled by heat vents in front kitchen area. Clean all soiled ceiling tiles and heat vents.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Vegetable slicer soiled with dried on produce. Clean and sanitize.
Location: Kitchen (back)
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Small baking oven soiled. Clean.
Location: Kitchen
|
10/01/2013 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Regular chicken being held at 118 deg. F. Hold all hot foods at 135 deg. F. or above.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor space soiled below on bay sink area. Clean all soiled floor space. 2. Ceililng tiles soiled by heat vents in front kitchen area. Clean all soiled ceiling tiles and heat vents.
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor space soiled below on bay sink area. Clean all soiled floor space. 2. Ceililng tiles soiled by heat vents in front kitchen area. Clean all soiled ceiling tiles and heat vents.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Vegetable slicer soiled with dried on produce. Clean and sanitize.
Location: Kitchen (back)
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Small baking oven soiled. Clean.
Location: Kitchen
|
09/24/2013 | Routine |
| No violation noted during this evaluation. | 07/25/2013 | Non-Illness Complaint |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: ONE SPICY CHICKEN BREAST AND ONE HOMESTYLE CHICKEN BREAST WERE NOT BEING HELD AT PROPER TEMPERATURE, ABOVE 135 DEGREES F, UNDER HEAT LAMP. DISCARDED.
Location: Kitchen
Equipment: -
- 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: 1. SANITIZER BUCKET ON COOK LINE, 0 PPM CONCENTRATION OF QUAT. 2. QUATERNARY AMMONIUM SANITIZER AT 3 BAY SINK IS NOT MIXED PROPERLY AND REQUIRES DILUTION. ENSURE AUTOMATIC DISPENSER IS ADJUSTED.
Location: Kitchen
Equipment: -
- 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: 1. SANITIZER BUCKET ON COOK LINE, 0 PPM CONCENTRATION OF QUAT. 2. QUATERNARY AMMONIUM SANITIZER AT 3 BAY SINK IS NOT MIXED PROPERLY AND REQUIRES DILUTION. ENSURE AUTOMATIC DISPENSER IS ADJUSTED.
Location: Kitchen (back)
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: FAUCET ON THREE BAY SINK IS WRAPPED DUE TO LEAK. ENSURE LEAK IS REPAIRED.
Location: Kitchen
Equipment: 3-bay
|
07/11/2013 | Illness Complaint Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: ONE SPICY CHICKEN BREAST AND ONE HOMESTYLE CHICKEN BREAST WERE NOT BEING HELD AT PROPER TEMPERATURE, ABOVE 135 DEGREES F, UNDER HEAT LAMP. DISCARDED.
Location: Kitchen
Equipment: -
- 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: 1. SANITIZER BUCKET ON COOK LINE, 0 PPM CONCENTRATION OF QUAT. 2. QUATERNARY AMMONIUM SANITIZER AT 3 BAY SINK IS NOT MIXED PROPERLY AND REQUIRES DILUTION. ENSURE AUTOMATIC DISPENSER IS ADJUSTED.
Location: Kitchen
Equipment: -
- 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: 1. SANITIZER BUCKET ON COOK LINE, 0 PPM CONCENTRATION OF QUAT. 2. QUATERNARY AMMONIUM SANITIZER AT 3 BAY SINK IS NOT MIXED PROPERLY AND REQUIRES DILUTION. ENSURE AUTOMATIC DISPENSER IS ADJUSTED.
Location: Kitchen (back)
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: FAUCET ON THREE BAY SINK IS WRAPPED DUE TO LEAK. ENSURE LEAK IS REPAIRED.
Location: Kitchen
Equipment: 3-bay
|
07/03/2013 | Illness Complaint |
- 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: 1. Box of single service cups on floor in stock area. Remove and store on approved shelving.
Location: Kitchen (back)
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Metal lids to equipment stored on floor in back kitchen area. Remove and store in approved manner.
Location: Back room
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Two metal pans of rice soaking in water on floor below three bay sink. Remove, Do not store / place food items on floor. Store in approved manner.
Location: Kitchen (back)
|
03/29/2013 | Routine |
| No violation noted during this evaluation. | 01/09/2013 | Illness Complaint |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Chicken in pan belolw heat lamp on main prep line held at 129 deg. F Hold all hot foods at 135 deg. F. or above. NOTE > PAN WAS NOT ALL THE WAY UNDER HEAT LAMP AT TIME OF INSPECTION.
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in back area by three bay sink. Porivde hand towels.
Location: Kitchen (back)
Equipment: Hand sink
|
10/02/2012 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Chicken in pan belolw heat lamp on main prep line held at 129 deg. F Hold all hot foods at 135 deg. F. or above. NOTE > PAN WAS NOT ALL THE WAY UNDER HEAT LAMP AT TIME OF INSPECTION.
Location: Kitchen
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in back area by three bay sink. Porivde hand towels.
Location: Kitchen (back)
Equipment: Hand sink
|
09/25/2012 | Routine |
| No violation noted during this evaluation. | 08/21/2012 | Illness Complaint |
- 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: In place sanitizers were up to 400-500 ppm. Adjust to 300 ppm as manufacturer requires.
Location: Kitchen
|
06/18/2012 | Illness Complaint Recheck |
- 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: In place sanitizers were up to 400-500 ppm. Adjust to 300 ppm as manufacturer requires.
Location: Kitchen
|
06/15/2012 | Illness Complaint Recheck |
- 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: In place sanitizers were up to 400-500 ppm. Adjust to 300 ppm as manufacturer requires.
Location: Kitchen
|
06/07/2012 | Illness Complaint |
| No violation noted during this evaluation. | 02/17/2012 | Illness Complaint |
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: There are tea stains in the front hand sink. Do not use the hand sink as a dump sink.
Location: Kitchen (front)
- Single Service/Equipment storage (corrected on site)
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: There are boxes of single service items on the floor.
Location: Kitchen (back)
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Boxes of food are on the floor in the walk in freezer.
Location: Walk-in freezer
|
02/07/2012 | Routine |
- Extension cords/utility lines exposed
Wall under soda machine at drive thru window area has large square cut out for beverage lines. Seal wall around lines.
Correction: Utility lines and pipes may not be exposed.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.Final clean up needed throughout facility.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
|
12/28/2011 | Pre-Licensing Recheck |
| No violation noted during this evaluation. | 12/21/2011 | Pre-Licensing |
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