- 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: BEAN AND CORN SALSA/DRESSING HOLDING AT 48, 55, 67 DEGREES AT 3 DIFFERENT LOCATIONS ON SERVICE LINE. MAINTAIN COLD FOODS AT 41 DEGREES F OR BELOW.SALSA/DRESSING REMOVED FROM LINE AND CORRECTED ON SITE.ALL OTHER FOOD ITEMS ON SERVICE LINE WERE AT APPROPRIATE TEMPERATURES.
Location: Service counter
Equipment: Cold top
- 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: HOUSE FLIES AND FRUIT FLIES NOTED IN KITCHEN. SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS. KEEP AREA AS CLEAN AND DRY AS POSSIBLE.
Location: Kitchen
- Sanitizing exposure time or 160 degrees (corrected)
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: FINAL RINSE CYCLE FOR DISH MACHINE MEASURED AT 148 DEGREES. SERVICE MACHINE TO DELIVER A 180 DEGREE RINSE CYCLE OR 160 DEGREE AT PLATE LEVEL FOR 30 SECONDS.
Location: Dish machine area
Equipment: Dishmachine
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: RUST STAINS ON HAND SINK IN DISH MACHINE AREA. CLEAN AND SANITIZE SINK.
Location: Dish machine area
Equipment: Hand sink
- Thermometer accuracy (corrected)
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: FINAL RINSE CYCLE THERMOMETER FOR DISH MACHINE IS NOT WORKING. PROVIDE A WORKING THERMOMETER.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: DAMAGED CEILING TILE IN DISH MACHINE AREA. REPLACE DAMAGED TILE.
Location: Dish machine area
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: SPRAYER FOR DUMP SINK IS LEAKING. REPAIR LEAK.
Location: Prep area
Equipment: Dump sink
|
10/02/2014 | 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: BEAN AND CORN SALSA/DRESSING HOLDING AT 48, 55, 67 DEGREES AT 3 DIFFERENT LOCATIONS ON SERVICE LINE. MAINTAIN COLD FOODS AT 41 DEGREES F OR BELOW.SALSA/DRESSING REMOVED FROM LINE AND CORRECTED ON SITE.ALL OTHER FOOD ITEMS ON SERVICE LINE WERE AT APPROPRIATE TEMPERATURES.
Location: Service counter
Equipment: Cold top
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: HOUSE FLIES AND FRUIT FLIES NOTED IN KITCHEN. SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS. KEEP AREA AS CLEAN AND DRY AS POSSIBLE.
Location: Kitchen
- Sanitizing exposure time or 160 degrees
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: FINAL RINSE CYCLE FOR DISH MACHINE MEASURED AT 148 DEGREES. SERVICE MACHINE TO DELIVER A 180 DEGREE RINSE CYCLE OR 160 DEGREE AT PLATE LEVEL FOR 30 SECONDS.
Location: Dish machine area
Equipment: Dishmachine
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: RUST STAINS ON HAND SINK IN DISH MACHINE AREA. CLEAN AND SANITIZE SINK.
Location: Dish machine area
Equipment: Hand sink
- Thermometer accuracy
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: FINAL RINSE CYCLE THERMOMETER FOR DISH MACHINE IS NOT WORKING. PROVIDE A WORKING THERMOMETER.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: DAMAGED CEILING TILE IN DISH MACHINE AREA. REPLACE DAMAGED TILE.
Location: Dish machine area
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: SPRAYER FOR DUMP SINK IS LEAKING. REPAIR LEAK.
Location: Prep area
Equipment: Dump sink
|
09/18/2014 | 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: BEAN AND CORN SALSA/DRESSING HOLDING AT 48, 55, 67 DEGREES AT 3 DIFFERENT LOCATIONS ON SERVICE LINE. MAINTAIN COLD FOODS AT 41 DEGREES F OR BELOW.SALSA/DRESSING REMOVED FROM LINE AND CORRECTED ON SITE.ALL OTHER FOOD ITEMS ON SERVICE LINE WERE AT APPROPRIATE TEMPERATURES.
Location: Service counter
Equipment: Cold top
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: HOUSE FLIES AND FRUIT FLIES NOTED IN KITCHEN. SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS. KEEP AREA AS CLEAN AND DRY AS POSSIBLE.
Location: Kitchen
- Sanitizing exposure time or 160 degrees
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: FINAL RINSE CYCLE FOR DISH MACHINE MEASURED AT 148 DEGREES. SERVICE MACHINE TO DELIVER A 180 DEGREE RINSE CYCLE OR 160 DEGREE AT PLATE LEVEL FOR 30 SECONDS.
Location: Dish machine area
Equipment: Dishmachine
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: RUST STAINS ON HAND SINK IN DISH MACHINE AREA. CLEAN AND SANITIZE SINK.
Location: Dish machine area
Equipment: Hand sink
- Thermometer accuracy
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: FINAL RINSE CYCLE THERMOMETER FOR DISH MACHINE IS NOT WORKING. PROVIDE A WORKING THERMOMETER.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: DAMAGED CEILING TILE IN DISH MACHINE AREA. REPLACE DAMAGED TILE.
Location: Dish machine area
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: SPRAYER FOR DUMP SINK IS LEAKING. REPAIR LEAK.
Location: Prep area
Equipment: Dump sink
|
09/11/2014 | Routine |
- Improper storage of clean equipment (corrected on site)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Corrected during inspection
Location: Dish machine area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. (Final rinse temperature guage not working at this time)
Comments: Repair/replace temperature gauge on dish machine so that it provides an accurate temperature of final rinse cycle of the dish machine
Location: Dish machine area
Equipment: Dishmachine
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Corrected during inspection
Location: Kitchen
Equipment: Hand sink
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Cover for exposed light bulb in the walk in freezer.
Location: Walk-in freezer
|
05/08/2014 | Routine |
| No violation noted during this evaluation. | 12/02/2013 | Non-Illness Complaint |
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE ONE BURNED -- OUT LIGHT BULB IN WALK--IN COOLER.
Location: Walk-in cooler
- 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: WATER PUDDLED ON FLOOR BY LEFT END OF 3--BAY SINK --- MOP UP WATER AS NEEDED.
Location: Dish machine area
|
08/21/2013 | Routine |
- 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: A SCOOP ON TOP OF ICE MACHINE SHOULD BE IN A CLEAN CONTAINER BETWEEN USE.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE ONE BURNED OUT LIGHT BULB IN THE WALK--IN FREEZER.
Location: Walk-in freezer
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: ONE MOIST WIPING CLOTH SETTING OUT IN SANDWICH/SUBWAY STATION SHOULD BE RETURNED TO SANITIZER WATER BETWEEN USE.
Location: Service counter
|
04/12/2013 | 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: BOTH PANS OF MACARONI SALAD WERE MEASURED AT 74 AND 56 DEGREES RESPECTIVELY. (AT AROUND 11:30 A.M.). AFTER COOKING THE MACARONI AND DRAINING OFF HOT WATER PUT SUFFICIENT ICE ON IT TO CHILL IT DOWN QUICKLY BEFORE ADDING OTHER INGREDIENTS. THEN MOVE IT DIRECTLY TO THE COOLER, SO AS TO HOLD AROUND 41F.
Location: Service counter
Equipment: Cold top
|
09/18/2012 | Routine |
- Sanitizing exposure time or 160 degrees (corrected)
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: DISHMACHINE FINAL RINSE WATER MEASURED 154 TO 159 F -- MUST MAINTAIN 160 OR ABOVE. A WORK ORDER WAS PREVIOUSLY PUT IN ON BOOSTER HEATER (FINAL RINSE).
Location: Dish machine area
Equipment: Dishmachine
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: REFILL SOAP FOR DISHROOM HAND SINK.
Location: Dish machine area
|
04/24/2012 | Recheck |
- Sanitizing exposure time or 160 degrees
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: DISHMACHINE FINAL RINSE WATER MEASURED 154 TO 159 F -- MUST MAINTAIN 160 OR ABOVE. A WORK ORDER WAS PREVIOUSLY PUT IN ON BOOSTER HEATER (FINAL RINSE).
Location: Dish machine area
Equipment: Dishmachine
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: REFILL SOAP FOR DISHROOM HAND SINK.
Location: Dish machine area
|
04/13/2012 | Routine |
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