- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: EMPLOYEE WAS MAKING A SALAD USING HER BARE HANDS. COSUSE UTENSILS OR GLOVES WHEN HANDLING READY TO EAT FOODS.
- 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: ALL EMPLOYEES WHO HANDLE FOOD SHOULD WEAR A HAIR RESTRAINT.
- Wash temperature (corrected)
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: WASH TEMPERATURE WAS TOO LOW. PLEASE HAVE EQUIPMENT SERVICED.
Location: Kitchen
Equipment: Dishmachine
|
05/27/2014 | Recheck |
- 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: EMPLOYEE WAS MAKING A SALAD USING HER BARE HANDS. COSUSE UTENSILS OR GLOVES WHEN HANDLING READY TO EAT FOODS.
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: ALL EMPLOYEES WHO HANDLE FOOD SHOULD WEAR A HAIR RESTRAINT.
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: WASH TEMPERATURE WAS TOO LOW. PLEASE HAVE EQUIPMENT SERVICED.
Location: Kitchen
Equipment: Dishmachine
|
05/12/2014 | Routine |
| No violation noted during this evaluation. | 12/09/2013 | Routine |
| No violation noted during this evaluation. | 08/29/2013 | Routine |
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: DISCARD FOOD
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 2 BOXES SALMON FILLET WERE STORED ON TOP OF SEVERAL LOAVES OF BREAD IN THE CHEST FREEZER.
Location: Kitchen
Equipment: Chest freezer
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: LABEL DRESSING USED FOR COLE SLAW AND OTHER COOKED FOODS STORED IN BOTH THE COLD TOP COOLER AND IN THE WALK IN COOLER IF HELD OVER NIGHT,
Location: Kitchen
Equipment: Cold top
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: LABEL DRESSING USED FOR COLE SLAW AND OTHER COOKED FOODS STORED IN BOTH THE COLD TOP COOLER AND IN THE WALK IN COOLER IF HELD OVER NIGHT,
Location: Kitchen
Equipment: 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: SANITIZER DISPENCE TUBING WAS NOT WORKING PROPERLY. COS ENSURE DISHMACHINE SANITIZER IS WORK PROPERLY AT ALLTIMES.
Location: Kitchen
Equipment: Dishmachine
- 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 DISPENCE TUBING WAS NOT WORKING PROPERLY. COS ENSURE DISHMACHINE SANITIZER IS WORK PROPERLY AT ALLTIMES.
- 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: Kitchen
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: CONTAINER OF POTATOES WERE STORED ON THE FLOOR IN THE WALK IN. COS
Location: Kitchen
Equipment: Walk in cooler
|
04/11/2013 | Recheck |
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: DISCARD FOOD
- 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: 2 BOXES SALMON FILLET WERE STORED ON TOP OF SEVERAL LOAVES OF BREAD IN THE CHEST FREEZER.
Location: Kitchen
Equipment: Chest freezer
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: LABEL DRESSING USED FOR COLE SLAW AND OTHER COOKED FOODS STORED IN BOTH THE COLD TOP COOLER AND IN THE WALK IN COOLER IF HELD OVER NIGHT,
Location: Kitchen
Equipment: Cold top
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: LABEL DRESSING USED FOR COLE SLAW AND OTHER COOKED FOODS STORED IN BOTH THE COLD TOP COOLER AND IN THE WALK IN COOLER IF HELD OVER NIGHT,
Location: Kitchen
Equipment: 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: SANITIZER DISPENCE TUBING WAS NOT WORKING PROPERLY. COS ENSURE DISHMACHINE SANITIZER IS WORK PROPERLY AT ALLTIMES.
Location: Kitchen
Equipment: Dishmachine
- 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 DISPENCE TUBING WAS NOT WORKING PROPERLY. COS ENSURE DISHMACHINE SANITIZER IS WORK PROPERLY AT ALLTIMES.
- 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: Kitchen
Equipment: Cold top
- 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: CONTAINER OF POTATOES WERE STORED ON THE FLOOR IN THE WALK IN. COS
Location: Kitchen
Equipment: Walk in cooler
|
04/02/2013 | Routine |
- Discarding datemarking
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Location: Sales floor
Equipment: Reach in freezer (3door)
- 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: 1. Plastic contains of flour and sugar were not labeled.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Replace lights in the 3 door reach in cooler on the sales floor.
Location: Sales floor
|
12/06/2012 | Routine |
- 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: Baskets of produce stored on the floor . Store 6 inches above the floor. Cos
Location: Walk-in cooler
|
08/31/2012 | Routine |
| No violation noted during this evaluation. | 04/02/2012 | Routine |
- Receiving temperature(s) 41 (corrected)
Refrigerated food was not received at proper temperature.
Correction: Refrigerated potentially hazardous foods shall be received at proper temperature(s).
Comments: POTENTIALLY HAZADOUS FOOD SHELL BE MAINTAINED AT 41 DEGREES OR BELOW. TURN TEMPERATURE CONTROL DOWN.
- 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.
Location: Kitchen
Equipment: 2-bay
- 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: Sales floor
Equipment: Reach in cooler
- 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: Kitchen
Equipment: Make table cooler
|
12/14/2011 | Routine |
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