- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous
Comments: Potentially hazardous foods are held on the cold top at temperatures ranging from 45 -52 degrees discard food: Salsa. apple dip cut produce etc . Observed temperature log , no indication that cold top units are not holding temperatures. Cos
Location: Kitchen (front)
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous
Comments: Potentially hazardous foods are held on the cold top at temperatures ranging from 45 -52 degrees discard food: Salsa. apple dip cut produce etc . Observed temperature log , no indication that cold top units are not holding temperatures. Cos
Location: Kitchen (front)
Equipment: Cold top
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: Several food items were stored in working container that were not labeled.
Location: Kitchen
- 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: Box of single service to go sacks were stored on the floor. Store 6 inches above the floor.
Location: Kitchen
- 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: Hood vent are soiled.
Location: Kitchen (front)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Manager stated equipment hasn't been working properly. Please don't use equipment until working properly. Equipment was still being utililize with no precautions in place to ensure potentially hazadous food are be held at 41 degree
Location: Kitchen (front)
Equipment: Cold top
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Manager stated equipment hasn't been working properly. Please don't use equipment until working properly. Equipment was still being utililize with no precautions in place to ensure potentially hazadous food are be held at 41 degree
Location: Kitchen (front)
Equipment: Cold top
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Remove and clean moldy caulk then replace with new caulk.
Location: Kitchen
Equipment: 3-bay
|
07/21/2014 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous
Comments: Potentially hazardous foods are held on the cold top at temperatures ranging from 45 -52 degrees discard food: Salsa. apple dip cut produce etc . Observed temperature log , no indication that cold top units are not holding temperatures. Cos
Location: Kitchen (front)
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous
Comments: Potentially hazardous foods are held on the cold top at temperatures ranging from 45 -52 degrees discard food: Salsa. apple dip cut produce etc . Observed temperature log , no indication that cold top units are not holding temperatures. Cos
Location: Kitchen (front)
Equipment: Cold top
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: Several food items were stored in working container that were not labeled.
Location: Kitchen
- 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: Box of single service to go sacks were stored on the floor. Store 6 inches above the floor.
Location: Kitchen
- 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: Hood vent are soiled.
Location: Kitchen (front)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Manager stated equipment hasn't been working properly. Please don't use equipment until working properly. Equipment was still being utililize with no precautions in place to ensure potentially hazadous food are be held at 41 degree
Location: Kitchen (front)
Equipment: Cold top
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Manager stated equipment hasn't been working properly. Please don't use equipment until working properly. Equipment was still being utililize with no precautions in place to ensure potentially hazadous food are be held at 41 degree
Location: Kitchen (front)
Equipment: Cold top
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Remove and clean moldy caulk then replace with new caulk.
Location: Kitchen
Equipment: 3-bay
|
06/30/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous
Comments: Potentially hazardous foods are held on the cold top at temperatures ranging from 45 -52 degrees discard food: Salsa. apple dip cut produce etc . Observed temperature log , no indication that cold top units are not holding temperatures
Location: Kitchen (front)
Equipment: Cold top
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous
Comments: Potentially hazardous foods are held on the cold top at temperatures ranging from 45 -52 degrees discard food: Salsa. apple dip cut produce etc . Observed temperature log , no indication that cold top units are not holding temperatures
Location: Kitchen (front)
Equipment: Cold top
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: Several food items were stored in working container that were not labeled.
Location: Kitchen
- 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: Box of single service to go sacks were stored on the floor. Store 6 inches above the floor.
Location: Kitchen
- 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: Hood vent are soiled.
Location: Kitchen (front)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Manager stated equipment hasn't been working properly. Please don't use equipment until working properly. Equipment was still being utililize with no precautions in place to ensure potentially hazadous food are be held at 41 degree
Location: Kitchen (front)
Equipment: Cold top
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Manager stated equipment hasn't been working properly. Please don't use equipment until working properly. Equipment was still being utililize with no precautions in place to ensure potentially hazadous food are be held at 41 degree
Location: Kitchen (front)
Equipment: Cold top
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Remove and clean moldy caulk then replace with new caulk.
Location: Kitchen
Equipment: 3-bay
|
06/12/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous
Comments: Potentially hazardous foods are held on the cold top at temperatures ranging from 45 -52 degrees discard food: Salsa. apple dip cut produce etc . Observed temperature log , no indication that cold top units are not holding temperatures
Location: Kitchen (front)
Equipment: Cold top
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous
Comments: Potentially hazardous foods are held on the cold top at temperatures ranging from 45 -52 degrees discard food: Salsa. apple dip cut produce etc . Observed temperature log , no indication that cold top units are not holding temperatures
Location: Kitchen (front)
Equipment: Cold top
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: Several food items were stored in working container that were not labeled.
Location: Kitchen
- 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: Box of single service to go sacks were stored on the floor. Store 6 inches above the floor.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Hood vent are soiled.
Location: Kitchen (front)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Manager stated equipment hasn't been working properly. Please don't use equipment until working properly. Equipment was still being utililize with no precautions in place to ensure potentially hazadous food are be held at 41 degree
Location: Kitchen (front)
Equipment: Cold top
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Manager stated equipment hasn't been working properly. Please don't use equipment until working properly. Equipment was still being utililize with no precautions in place to ensure potentially hazadous food are be held at 41 degree
Location: Kitchen (front)
Equipment: Cold top
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Remove and clean moldy caulk then replace with new caulk.
Location: Kitchen
Equipment: 3-bay
|
06/03/2014 | Routine |
| No violation noted during this evaluation. | 03/25/2014 | Illness Complaint |
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. FOOD AND ICE IN HAND SINK BASINS ON SERVICE LINE AND IN PREP AREA. USE HAND SINKS FOR HAND WASHING ONLY.
Location: Prep area
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. FOOD AND ICE IN HAND SINK BASINS ON SERVICE LINE AND IN PREP AREA. USE HAND SINKS FOR HAND WASHING ONLY.
Location: Service counter
Equipment: Hand sink
- Unnecessary litter (corrected on site)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Location: Back room
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. PREP AREA HAND SINK IS OUT OF PAPER TOWELS. RE-SUPPLY HAND SINK WITH PAPER TOWELS.
Location: Prep area
Equipment: Hand sink
|
01/31/2014 | Routine |
- 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. MACRONI AND CHEESE WAS AT 47 DEGREES 2. PICO SAUSE WAS NOT AT TEMPERATURE 3. THOUSAND ISLAND DRESSING WAS NOT AT TEMPERATUREEQUIPMENT MAY NOT BE WORKING PROPERLY.discarded food.
Location: Cook line
Equipment: Cold top
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. MACRONI AND CHEESE WAS AT 47 DEGREES 2. PICO SAUSE WAS NOT AT TEMPERATURE 3. THOUSAND ISLAND DRESSING WAS NOT AT TEMPERATUREEQUIPMENT MAY NOT BE WORKING PROPERLY.discarded food.
Location: Cook line
Equipment: Cold top
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. MACRONI AND CHEESE WAS AT 47 DEGREES 2. PICO SAUSE WAS NOT AT TEMPERATURE 3. THOUSAND ISLAND DRESSING WAS NOT AT TEMPERATUREEQUIPMENT MAY NOT BE WORKING PROPERLY.discarded food.
Location: Cook line
Equipment: Cold top
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: COLD WELL TEMPERATURES RANGE BETWEEN 41 AND 45 DEGREES. PLEASE PROVIDE A COPY OF THE REPAIR INVOICE FOR THE COLD WELL UNITS. 10/22/13HAVE EQUIPMENT REPAIRED AND WORKING PROPERLY BY RE INSPECTION
Location: Kitchen (front)
Equipment: Cold top
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: COLD WELL TEMPERATURES RANGE BETWEEN 41 AND 45 DEGREES. PLEASE PROVIDE A COPY OF THE REPAIR INVOICE FOR THE COLD WELL UNITS. 10/22/13HAVE EQUIPMENT REPAIRED AND WORKING PROPERLY BY RE INSPECTION
Location: Kitchen (front)
Equipment: Cold top
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: GARLAND OVEN IS HEAVILY SOILED IN THE INTERIOR CAVITY AND ON THE OUT SIDE . PLEASE CLEAN KEEP EQUIPMENT FREE OF FOOD DEBRIS AND RESIDUE.
Location: Kitchen
Equipment: Oven
- 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: THE ICE DISPESING LEVER IN DINNING ROOM WAS SOILED. PLEASE CLEAN MORE FREQUENTLY.
Location: Buffet
Equipment: Soda machine
|
10/22/2013 | 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. MACRONI AND CHEESE WAS AT 47 DEGREES 2. PICO SAUSE WAS NOT AT TEMPERATURE 3. THOUSAND ISLAND DRESSING WAS NOT AT TEMPERATUREEQUIPMENT MAY NOT BE WORKING PROPERLY.discarded food.
Location: Cook line
Equipment: Cold top
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. MACRONI AND CHEESE WAS AT 47 DEGREES 2. PICO SAUSE WAS NOT AT TEMPERATURE 3. THOUSAND ISLAND DRESSING WAS NOT AT TEMPERATUREEQUIPMENT MAY NOT BE WORKING PROPERLY.discarded food.
Location: Cook line
Equipment: Cold top
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. MACRONI AND CHEESE WAS AT 47 DEGREES 2. PICO SAUSE WAS NOT AT TEMPERATURE 3. THOUSAND ISLAND DRESSING WAS NOT AT TEMPERATUREEQUIPMENT MAY NOT BE WORKING PROPERLY.discarded food.
Location: Cook line
Equipment: Cold top
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: HAVE EQUIPMENT REPAIRED AND WORKING PROPERLY BY RE INSPECTION
Location: Kitchen (front)
Equipment: Cold top
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: HAVE EQUIPMENT REPAIRED AND WORKING PROPERLY BY RE INSPECTION
Location: Kitchen (front)
Equipment: Cold top
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: GARLAND OVEN IS HEAVILY SOILED IN THE INTERIOR CAVITY AND ON THE OUT SIDE . PLEASE CLEAN KEEP EQUIPMENT FREE OF FOOD DEBRIS AND RESIDUE.
Location: Kitchen
Equipment: Oven
- 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: THE ICE DISPESING LEVER IN DINNING ROOM WAS SOILED. PLEASE CLEAN MORE FREQUENTLY.
Location: Buffet
Equipment: Soda machine
|
10/15/2013 | 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. MACRONI AND CHEESE WAS AT 47 DEGREES 2. PICO SAUSE WAS NOT AT TEMPERATURE 3. THOUSAND iSLAND DRESSING WAS NOT AT TEMPERATURE
Location: Cook line
Equipment: Cold top
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. MACRONI AND CHEESE WAS AT 47 DEGREES 2. PICO SAUSE WAS NOT AT TEMPERATURE 3. THOUSAND iSLAND DRESSING WAS NOT AT TEMPERATURE
Location: Cook line
Equipment: Cold top
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. MACRONI AND CHEESE WAS AT 47 DEGREES 2. PICO SAUSE WAS NOT AT TEMPERATURE 3. THOUSAND iSLAND DRESSING WAS NOT AT TEMPERATURE
Location: Cook line
Equipment: Cold top
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: GARLAND OVEN IS HEAVILY SOILED IN THE INTERIOR CAVITY AND ON THE OUT SIDE . PLEASE CLEAN KEEP EQUIPMENT FREE OF FOOD DEBRIS AND RESIDUE.
Location: Kitchen
Equipment: Oven
- 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 ICE DISPESING LEVER IN DINNING ROOM WAS SOILED. PLEASE CLEAN MORE FREQUENTLY.
Location: Buffet
Equipment: Soda machine
|
10/04/2013 | 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: RECHECK: ONE OF THE TWO COLD TOP COOLERS WERE HOLDING FOOD AT 44 DEGREES F. THE OTHER COOLER WAS IN COMPLIANCE AND HOLDING FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F.REPAIR COOLER TO HOLD POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR LOWER. RECHECK SCHEDULED.
Location: Service counter
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
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. ICE DUMPED IN THE HAND SINK.2. A THERMOMETER WAS STORED IN THE HAND SINK.
Location: Kitchen
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. ICE DUMPED IN THE HAND SINK.2. A THERMOMETER WAS STORED IN THE HAND SINK.
Location: Kitchen (back)
Equipment: Hand sink
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: BULK WORKING CONTAINERS OF SUGAR, FLOUR, ETC WERE NOT LABELED .
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: NO AIR WAS BLOWING FROM THE VENTS ON THE TOP PART OF THE COOLER. PLEASE HAVE REPAIRED . TEMPERATURE VIOLATION STILL EXIST . PLEASE HAVE UNIT REPAIRED.
Location: Kitchen (front)
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: CLEAN AND SANITIZE THE AIR VENT BEHIDE THE COLD TOP.
Location: Kitchen (front)
Equipment: Cold top
|
05/31/2013 | 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: ONE OF THE TWO COLD TOP COOLERS WERE HOLDING FOOD AT 44 DEGREES F. THE OTHER COOLER WAS IN COMPLIANCE AND HOLDING FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F.REPAIR COOLER TO HOLD POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR LOWER. RECHECK SCHEDULED.
Location: Service counter
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
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. ICE DUMPED IN THE HAND SINK.2. A THERMOMETER WAS STORED IN THE HAND SINK.
Location: Kitchen
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. ICE DUMPED IN THE HAND SINK.2. A THERMOMETER WAS STORED IN THE HAND SINK.
Location: Kitchen (back)
Equipment: Hand sink
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: BULK WORKING CONTAINERS OF SUGAR, FLOUR, ETC WERE NOT LABELED .
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: NO AIR WAS BLOWING FROM THE VENTS ON THE TOP PART OF THE COOLER. PLEASE HAVE REPAIRED . TEMPERATURE VIOLATION STILL EXIST . PLEASE HAVE UNIT REPAIRED.
Location: Kitchen (front)
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: CLEAN AND SANITIZE THE AIR VENT BEHIDE THE COLD TOP.
Location: Kitchen (front)
Equipment: Cold top
|
05/24/2013 | Recheck |
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
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. ICE DUMPED IN THE HAND SINK.2. A THERMOMETER WAS STORED IN THE HAND SINK.
Location: Kitchen
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. ICE DUMPED IN THE HAND SINK.2. A THERMOMETER WAS STORED IN THE HAND SINK.
Location: Kitchen (back)
Equipment: Hand sink
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: BULK WORKING CONTAINERS OF SUGAR, FLOUR, ETC WERE NOT LABELED .
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: NO AIR WAS BLOWING FROM THE VENTS ON THE TOP PART OF THE COOLER. PLEASE HAVE REPAIRED . TEMPERATURE VIOLATION STILL EXIST . PLEASE HAVE UNIT REPAIRED.
Location: Kitchen (front)
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: CLEAN AND SANITIZE THE AIR VENT BEHIDE THE COLD TOP.
Location: Kitchen (front)
Equipment: Cold top
|
05/17/2013 | Recheck |
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen (back)
Equipment: Hand sink
- 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: 1. ICE DUMPED IN THE HAND SINK.2. A THERMOMETER WAS STORED IN THE HAND SINK.
Location: Kitchen
Equipment: Hand sink
- 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: 1. ICE DUMPED IN THE HAND SINK.2. A THERMOMETER WAS STORED IN THE HAND SINK.
Location: Kitchen (back)
Equipment: Hand sink
- 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.
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: BULK WORKING CONTAINERS OF SUGAR, FLOUR, ETC WERE NOT LABELED .
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: NO AIR WAS BLOWING FROM THE VENTS ON THE TOP PART OF THE COOLER. PLEASE HAVE REPAIRED .
Location: Kitchen (front)
Equipment: Cold top
|
05/06/2013 | Routine |
| No violation noted during this evaluation. | 01/11/2013 | 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: PRE-PORTIONED HAM HOLDING AT 46 DEGREES ABOVE LOAD LIMIT ON COLD TOP COOLER. ENSURE PRODUCT IS STORED AT OR BELOW LOAD LIMIT TO MAINTAIN THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER.
Location: Cook line
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. KNIVES STORED SOILED IN KNIFE HOLDER IN BACK PREP AREA.2. MEASURING SPOONS STORED SOILED ON SURFACE IN BACK PREP AREEA.3. FOOD DEBRI ON SURFACE OF DICER BLADE STORED ON LOWER SHELF IN BACK PREP AREA.ENSURE UTENSILS AND EQUIPMENT HAVE BEEN THOROUGHLY CLEANED BEFORE STORAGE.
Location: Kitchen
- 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: STORAGE CART STORED IN FRONT OF HAND SINK DISH MACHINE AREA. STORE NOTHING IN FRONT OF HAND SINK. KEEP PATHWAY CLEAR AT ALL TIMES.
Location: Dish machine area
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01/04/2013 | Routine |
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Sanitizer holes not working properly. Please have repaired asap. Please use manual warewashing until dish machine is work properly. Set up : Wash, Rinse and Sanitize
Location: Kitchen
Equipment: Dishmachine
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Cooler drawer unit was not working properly.
Location: Kitchen (front)
Equipment: Cooler drawers
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Please clean bottom surface under cooler drawer on the front line.
Location: Kitchen
Equipment: Cooler drawers
- 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: Metal surface under cutting board was soiled. Please clean and sanitize
Location: Kitchen (front)
Equipment: -
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08/24/2012 | 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: Sanitizer holes not working properly. Please have repaired asap. Please use manual warewashing until dish machine is work properly. Set up : Wash, Rinse and Sanitize
Location: Kitchen
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Cooler drawer unit was not working properly.
Location: Kitchen (front)
Equipment: Cooler drawers
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Please clean bottom surface under cooler drawer on the front line.
Location: Kitchen
Equipment: Cooler drawers
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
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: Metal surface under cutting board was soiled. Please clean and sanitize
Location: Kitchen (front)
Equipment: -
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08/17/2012 | Routine |
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Lettuce, tomatoes etc, are stored too high in the cooler drawers an are being contaminated by the bottoms of the metal container. Please store covered or store with less product in metal container.
Location: Kitchen (front)
Equipment: Cooler drawers
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Glove use (Non-Critical) (corrected)
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: WASH YOUR HANDS BEFORE APPLING A NEW PAIR OF GLOVES ON.
- Contamination of sanitized tableware (corrected)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: Employee handling tooth picks use for food with their bare hands
- 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: Hood vent are dusty. Please clean.
Location: Kitchen (front)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Cold top with cooler drawers was leaking water from the bottom. Please have repaired.
Location: Kitchen (front)
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: Make table cooler soiled from food spills. Please clean when spills occur.
Location: Kitchen (front)
Equipment: Make table cooler
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04/30/2012 | Routine |
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: Potentially hazardous pasta was cooled improperly. Discard pasta and follow above corrective actions wwhen cooling food.
Location: Cook line
Equipment: Make table cooler
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: Potentially hazardous pasta was cooled improperly. Discard pasta and follow above corrective actions wwhen cooling food.
Location: Kitchen
Equipment: Walk in cooler
- 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.
Comments: Air vent around the make table coolers, where the food is stored was heavily soiled. P[lease clean and sanitize more frequently.
Location: Main bar
Equipment: Make table cooler
- 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: Hood vent were soiled. Please clean and sanitize more frequently.
Location: Cook line
- 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: Hood vent were soiled. Please clean and sanitize more frequently.
Location: Cook line
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Location: Kitchen
Equipment: Walk in cooler
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Location: Cook line
Equipment: Make table cooler
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Cooler door lids stored on the floor.
Location: Kitchen (front)
|
12/28/2011 | Recheck |
- Cooling time (corrected on site)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: Potentially hazardous pasta was cooled improperly. Discard pasta and follow above corrective actions wwhen cooling food.
Location: Cook line
Equipment: Make table cooler
- Cooling time (corrected on site)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: Potentially hazardous pasta was cooled improperly. Discard pasta and follow above corrective actions wwhen cooling food.
Location: Kitchen
Equipment: Walk in cooler
- 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: Air vent around the make table coolers, where the food is stored was heavily soiled. P[lease clean and sanitize more frequently.
Location: Main bar
Equipment: Make table cooler
- 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: Hood vent were soiled. Please clean and sanitize more frequently.
Location: Cook line
- 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: Hood vent were soiled. Please clean and sanitize more frequently.
Location: Cook line
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Location: Kitchen
Equipment: Walk in cooler
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Location: Cook line
Equipment: Make table cooler
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Cooler door lids stored on the floor.
Location: Kitchen (front)
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12/19/2011 | Routine |
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