- 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: PIZZA MAKE TABLE COLD HOLDING TEMPERATURES:1.DICED HAM HOLDING AT 44 DEGREES F.2. SHREDDED CHEESE HOLDING AT 48 DEGREES F.
Location: Cook line
Equipment: Pizza make table
- Discarding datemarking (corrected on site)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: EXPIRED CONTAINER OF SLICE HAM DATED 6/29 STORED INSIDE REACH IN COLD TOP COOLER ON MAKE LINE.DISCARD EXPIRED FOOD.
Location: Kitchen
Equipment: Cold top
- 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: PAPER TOWELS STORED OUTSIDE DISPENSER AT KITCHEN HAND SINK AND CUSTOMER RESTROOMS.STORE TOWELS IN DISPENSER TO PREVENT CONTAMINATION FROM WET HANDS.
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: PAPER TOWELS STORED OUTSIDE DISPENSER AT KITCHEN HAND SINK AND CUSTOMER RESTROOMS.STORE TOWELS IN DISPENSER TO PREVENT CONTAMINATION FROM WET HANDS.
Location: Restroom
- Sponges (corrected)
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: WET SPONGE STORED ON THREE BAY DRAIN BOARD. ANOTHER SPONGE STORED ON ONE BAY PREP SINK.SPONGES SHOULD NOT BE USED TO CLEAN FOOD CONTACT SURFACES. MAY BE USED ON NON FOOD CONTACT SURFACES, FLOORS, WALLS, ETC..
Location: Kitchen
- Sponges (corrected)
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: WET SPONGE STORED ON THREE BAY DRAIN BOARD. ANOTHER SPONGE STORED ON ONE BAY PREP SINK.SPONGES SHOULD NOT BE USED TO CLEAN FOOD CONTACT SURFACES. MAY BE USED ON NON FOOD CONTACT SURFACES, FLOORS, WALLS, ETC..
Location: Kitchen
- 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 VISIBLE THERMOMETERS IN ALL COLD TOP COOLERS.
Location: Cook line
Equipment: Cold top
- Food storage (corrected)
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: ONIONS STORED IN TRASH CANS LOCATED INSIDE WALK IN COOLER.STORE PRODUCT UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Walk-in cooler
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: EMPLOYEE FOOD INSIDE WALK IN COOLER TOUCHING FOOD ITEMS DESIGNATED FOR PUBLIC CONSUMPTION.STORE EMPLOYEE FOOD ITEMS IN A MARKED CONTAINER AND ON LOWEST SHELF AWAY FROM FOOD DESIGNATED FOR CONSUMERS.
Location: Walk-in cooler
|
07/16/2014 | 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: PIZZA MAKE TABLE COLD HOLDING TEMPERATURES:1.DICED HAM HOLDING AT 44 DEGREES F.2. SHREDDED CHEESE HOLDING AT 48 DEGREES F.
Location: Cook line
Equipment: Pizza make table
- Discarding datemarking (corrected on site)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: EXPIRED CONTAINER OF SLICE HAM DATED 6/29 STORED INSIDE REACH IN COLD TOP COOLER ON MAKE LINE.DISCARD EXPIRED FOOD.
Location: Kitchen
Equipment: Cold top
- 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: PAPER TOWELS STORED OUTSIDE DISPENSER AT KITCHEN HAND SINK AND CUSTOMER RESTROOMS.STORE TOWELS IN DISPENSER TO PREVENT CONTAMINATION FROM WET HANDS.
Location: Kitchen
- 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: PAPER TOWELS STORED OUTSIDE DISPENSER AT KITCHEN HAND SINK AND CUSTOMER RESTROOMS.STORE TOWELS IN DISPENSER TO PREVENT CONTAMINATION FROM WET HANDS.
Location: Restroom
- Sponges
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: WET SPONGE STORED ON THREE BAY DRAIN BOARD. ANOTHER SPONGE STORED ON ONE BAY PREP SINK.SPONGES SHOULD NOT BE USED TO CLEAN FOOD CONTACT SURFACES. MAY BE USED ON NON FOOD CONTACT SURFACES, FLOORS, WALLS, ETC..
Location: Kitchen
- Sponges
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: WET SPONGE STORED ON THREE BAY DRAIN BOARD. ANOTHER SPONGE STORED ON ONE BAY PREP SINK.SPONGES SHOULD NOT BE USED TO CLEAN FOOD CONTACT SURFACES. MAY BE USED ON NON FOOD CONTACT SURFACES, FLOORS, WALLS, ETC..
Location: Kitchen
- 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 VISIBLE THERMOMETERS IN ALL COLD TOP COOLERS.
Location: Cook line
Equipment: Cold top
- 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: ONIONS STORED IN TRASH CANS LOCATED INSIDE WALK IN COOLER.STORE PRODUCT UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Walk-in cooler
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: EMPLOYEE FOOD INSIDE WALK IN COOLER TOUCHING FOOD ITEMS DESIGNATED FOR PUBLIC CONSUMPTION.STORE EMPLOYEE FOOD ITEMS IN A MARKED CONTAINER AND ON LOWEST SHELF AWAY FROM FOOD DESIGNATED FOR CONSUMERS.
Location: Walk-in cooler
|
07/09/2014 | Routine |
- 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: ALL PURPOSE SPRAY STORED ABOVE CLEAN EQUIPMENT IN BACK PREP AREA. CONTAINER OF CONCENTRATED BLEACH AND DISHWASHING DETERGENT STORED ON THREE COMPARTMENT SINK DRAIN BOARD.STORE CLEANING PRODUCTS IN A DESIGNATED AREA AWAY FROM CLEAN EQUIPMENT AND FOOD RELATED SUPPLIES.
Location: Prep area
- 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: EMPLOYEES DRINKING FROM BOTTLED BEVERAGES IN FOOD PREP AREA. STORE ALL EMPLOYEE BEVERAGES IN CONTAINERS WITH LIDS AND STRAWS IN FOOD PREPARATION AREAS. DRINKING FROM BOTTLES IS PROHIBITED.
Location: Kitchen
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EMPLOYEE BOTTLED BEVERAGES STORED ON SHELFS CONTAINING CLEAN EQUIPMENT AND ON SHELF ABOVE FOOD USED IN OPERATIONS.STORE BEVERAGES IN A CONTAINER ON LOWEST SHELF INSIDE WALK IN COOLER AND BELOW FOOD CONTACT SURFACES IN PREP AREAS.
Location: Walk-in cooler
- Sponges (corrected on site)
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: SPONGES USED TO CLEAN FOOD CONTACT SURFACES OF EQUIPMENT.DISCONTINUE USE OF SPONGE TO CLEAN DISHES AND OTHER FOOD CONTACT SURFACES OF EQUIPMENT.
Location: Kitchen
- Improper rinsing of utensil(s) and equipment (corrected on site)
Washed utensil(s) and/or equipment not properly rinsed.
Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
Comments: FOOD EMPLOYEE CLEANING AND SANITIZING EQUIPMENT WITH SANITIZING SOLUTION SET UP IN THE MIDDLE BASIN OF THREE COMPARTMENT SINK. RINSE WATER NOT SET UP.SET UP THREE COMPARTMENT SINK THE FOLLOWING ORDER FROM LEFT TO RIGHT OR VICE VERSA: WASH, RINSE, THEN SANITIZE AS THE FINAL STEP.
Location: Kitchen
Equipment: 3-bay
|
12/18/2013 | Routine |
| No violation noted during this evaluation. | 12/12/2013 | Pre-Licensing |
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