- 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: POTATOE SOUP HOT HOLDING AT 120 DEGREES F. MAINTAIN ALL HOT FOODS AT 135 DEGREES F OR HIGHER. SOUP REHEATED AND CORRECTED ON SITE.
Location: Cook line
Equipment: Steam table
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: UNLABELED SPRAY BOTTLE IN DISH MACHINE AREA. LABEL ALL CONTAINERS WITH COMMON NAME OF CHEMICAL.
Location: Dish machine area
- Pests/rodents (corrected)
Presence of pests.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FRUIT FLIES IN ESTABLISHMENT. SEEK PREOFESSIONAL ASSISTANCE IN EXTERMINATING PESTS. KEEP AREA AS CLEAN AND DRY AS POSSIBLE.
- 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: OPEN CUP OF EMPLOYEE COFFEE ON TOP OF DISH MACHINE. PLEASE USE A CUP WITH A STRAW AND LID FOR EMPLOYEE BEVERAGES AND HAVE EMPLOYEES TAKE BREAKS AWAY FROM FOOD PREP AND CLEAN DISH AREAS. COFFEE DISCARDED CORRECTED ON SITE.
Location: Dish machine area
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MEAT SLICER SOILED WITH FOOD DEBRIS. CLEAN AND SANITIZE AFTER EACH USE. SLICER CLEANED CORRECTED ON SITE.
Location: Back room
Equipment: Slicer
- 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: DIRTY RAG INSIDE HAND SINK AT WAIT STAFF AREA. USE HAND SINK FOR HAND WASHING ONLY. CORRECTED ON SITE.
Location: Wait staff area
Equipment: Hand sink
- Bulk labeling (corrected on site)
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: DRY PANCAKE MIX STORED IN OLD BUTTER CONTAINERS WITH NO LABEL. LABEL CONTAINERS WITH COMMON NAME OF PRODUCT. CORRECTED ON SITE.
Location: Back room
- Pests/rodents removed (corrected on site)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: NUMEROUS DEAD INSECTS ON ADHESIVE STRIP ON ULTRAVIOLET PEST CONTROL DEVICE. REMOVE DEAD PESTS FREQUENTLY. STRIP REMOVED CORRECTED ON SITE.
Location: Back room
- Dumpster drain plugs
Drain plugs for waste handling units not in place.
Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
Comments: MISSING DRAIN PLUG OR CORRODED HOLE AT BASE OF DUMPSTER. INSTALL DRAIN PLUG OR PLUG HOLE IN DUMPSTER TO PREVENT PEST ENTRY.
Location: Dumpster area
- 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: THERMOMETER MISSING FROM PREP TOP COOLER #3 ON COOK LINE. PROVIDE THERMOMETER FOR ALL COOLERS.
Location: Cook line
Equipment: Prep Top Cooler
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HAND SINK FAUCET LEAKING IN BACK ROOM. REPAIR LEAK.
Location: Back room
Equipment: Hand sink
|
06/26/2014 | 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: POTATOE SOUP HOT HOLDING AT 120 DEGREES F. MAINTAIN ALL HOT FOODS AT 135 DEGREES F OR HIGHER. SOUP REHEATED AND CORRECTED ON SITE.
Location: Cook line
Equipment: Steam table
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: UNLABELED SPRAY BOTTLE IN DISH MACHINE AREA. LABEL ALL CONTAINERS WITH COMMON NAME OF CHEMICAL.
Location: Dish machine area
- Pests/rodents
Presence of pests.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FRUIT FLIES IN ESTABLISHMENT. SEEK PREOFESSIONAL ASSISTANCE IN EXTERMINATING PESTS. KEEP AREA AS CLEAN AND DRY AS POSSIBLE.
- 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: OPEN CUP OF EMPLOYEE COFFEE ON TOP OF DISH MACHINE. PLEASE USE A CUP WITH A STRAW AND LID FOR EMPLOYEE BEVERAGES AND HAVE EMPLOYEES TAKE BREAKS AWAY FROM FOOD PREP AND CLEAN DISH AREAS. COFFEE DISCARDED CORRECTED ON SITE.
Location: Dish machine area
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MEAT SLICER SOILED WITH FOOD DEBRIS. CLEAN AND SANITIZE AFTER EACH USE. SLICER CLEANED CORRECTED ON SITE.
Location: Back room
Equipment: Slicer
- 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: DIRTY RAG INSIDE HAND SINK AT WAIT STAFF AREA. USE HAND SINK FOR HAND WASHING ONLY. CORRECTED ON SITE.
Location: Wait staff area
Equipment: Hand sink
- Bulk labeling (corrected on site)
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: DRY PANCAKE MIX STORED IN OLD BUTTER CONTAINERS WITH NO LABEL. LABEL CONTAINERS WITH COMMON NAME OF PRODUCT. CORRECTED ON SITE.
Location: Back room
- Pests/rodents removed (corrected on site)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: NUMEROUS DEAD INSECTS ON ADHESIVE STRIP ON ULTRAVIOLET PEST CONTROL DEVICE. REMOVE DEAD PESTS FREQUENTLY. STRIP REMOVED CORRECTED ON SITE.
Location: Back room
- Dumpster drain plugs
Drain plugs for waste handling units not in place.
Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
Comments: MISSING DRAIN PLUG OR CORRODED HOLE AT BASE OF DUMPSTER. INSTALL DRAIN PLUG OR PLUG HOLE IN DUMPSTER TO PREVENT PEST ENTRY.
Location: Dumpster area
- 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: THERMOMETER MISSING FROM PREP TOP COOLER #3 ON COOK LINE. PROVIDE THERMOMETER FOR ALL COOLERS.
Location: Cook line
Equipment: Prep Top Cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HAND SINK FAUCET LEAKING IN BACK ROOM. REPAIR LEAK.
Location: Back room
Equipment: Hand sink
|
06/19/2014 | Routine |
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: 1. HAND SINKS IN MEN'S AND WOMEN'S RESTROOMS MEASURING AROUND 66 DEGREES F.ENSURE WATER FROM A MIXING VALVE MEASURES AT LEAST 100 DEGREES F. ADJUST/REPAIR ACCORDINGLY/
Location: Mens restroom
Equipment: Hand sink
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: 1. HAND SINKS IN MEN'S AND WOMEN'S RESTROOMS MEASURING AROUND 66 DEGREES F.ENSURE WATER FROM A MIXING VALVE MEASURES AT LEAST 100 DEGREES F. ADJUST/REPAIR ACCORDINGLY/
Location: Womens restroom
Equipment: Hand sink
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: 1. PROVIDE CHLORINE TEST KIT FOR DISHMACHINE.
Location: Dish machine area
Equipment: Dishmachine
|
11/04/2013 | Recheck |
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: 1. HAND SINKS IN MEN'S AND WOMEN'S RESTROOMS MEASURING AROUND 66 DEGREES F.ENSURE WATER FROM A MIXING VALVE MEASURES AT LEAST 100 DEGREES F. ADJUST/REPAIR ACCORDINGLY/
Location: Mens restroom
Equipment: Hand sink
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: 1. HAND SINKS IN MEN'S AND WOMEN'S RESTROOMS MEASURING AROUND 66 DEGREES F.ENSURE WATER FROM A MIXING VALVE MEASURES AT LEAST 100 DEGREES F. ADJUST/REPAIR ACCORDINGLY/
Location: Womens restroom
Equipment: Hand sink
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: 1. PROVIDE CHLORINE TEST KIT FOR DISHMACHINE.
Location: Dish machine area
Equipment: Dishmachine
|
10/24/2013 | 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: DICED COOKED CHICKEN AND SAUSAGE KEPT IN COLD TOP ACROSS FROM COOK LINE MEASURED 46 DEGREES F.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING KEPT COLD ARE AT 41 DEGREES F OR BELOW.
Location: Cook line
Equipment: Cold top
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: KNIFE ON MAGNETIC KNIFE HOLDER NEXT TO COLD TOPS IN COOK LINE AREA SOILED WITH FOOD DEBRIS.PLEASE ENSURE ALL UTENSILS ARE THOROUGHLY CLEAN AFTER WASHING.
Location: Cook line
|
01/18/2013 | 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: DICED COOKED CHICKEN AND SAUSAGE KEPT IN COLD TOP ACROSS FROM COOK LINE MEASURED 46 DEGREES F.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING KEPT COLD ARE AT 41 DEGREES F OR BELOW.
Location: Cook line
Equipment: Cold top
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: KNIFE ON MAGNETIC KNIFE HOLDER NEXT TO COLD TOPS IN COOK LINE AREA SOILED WITH FOOD DEBRIS.PLEASE ENSURE ALL UTENSILS ARE THOROUGHLY CLEAN AFTER WASHING.
Location: Cook line
|
01/10/2013 | 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: 1. Metal container of liquid eggs held at 45 deg. F Metal container of egg whites held at 47 deg. F on top of cold top unit on cooks line. Hold all cold food items at 41 deg. F or below.
Location: Cook line
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer soield with buit up food on blade and guard. Clean and sanitize after each use. Do not allow to sit soiled.
Location: Kitchen
Equipment: Slicer
|
06/25/2012 | 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. Metal container of liquid eggs held at 45 deg. F Metal container of egg whites held at 47 deg. F on top of cold top unit on cooks line. Hold all cold food items at 41 deg. F or below.
Location: Cook line
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer soield with buit up food on blade and guard. Clean and sanitize after each use. Do not allow to sit soiled.
Location: Kitchen
Equipment: Slicer
|
06/19/2012 | 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: Blueberry toppings and hot salsa held at 126 degrees F. Temperature of hot holder was adjusted.
Location: Kitchen
- 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: Dressings and sides held at 50 degrees F on ice. Please ensure that items held at temperature with ice are completely surrounded by ice on all 4 sides and the ice is filled to at least the height of the food.
Location: Kitchen
- 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: Please ensure that the slicer is cleaned and sanitized after every use.
Location: Kitchen (back)
Equipment: Slicer
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Location: Dumpster area
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Wait staff area
|
01/03/2012 | 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: Blueberry toppings and hot salsa held at 126 degrees F. Temperature of hot holder was adjusted.
Location: Kitchen
- 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: Dressings and sides held at 50 degrees F on ice. Please ensure that items held at temperature with ice are completely surrounded by ice on all 4 sides and the ice is filled to at least the height of the food.
Location: Kitchen
- Food contact cleaning frequency (corrected on site)
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: Please ensure that the slicer is cleaned and sanitized after every use.
Location: Kitchen (back)
Equipment: Slicer
- Dumpster area litter and items (corrected on site)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Location: Dumpster area
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Wait staff area
|
12/29/2011 | Routine |
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