- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: DID NOT SEE / FIND NO SMOKING WITHIN 8 FEET SIGNAGE ON ENTRANCE DOORS
- 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. 10 FLATS OF EGGS SITTING OUT ON PREP TABLE NEXT TO HOT FLAT GRILL2. BAGS OF POTATO HASH BROWNS SITTING ON THE BOTTOM SHELF OF PREP TABLEONLY GET WHAT YOU NEED, KEEP EVERYTHING ELSE IN THE COOLER/WALK IN COOLER3. GYRO MEAT SITTING OUT ON THE TABLE WARMING UP TO THE KITCHEN, COOK OR PUT BACK IN THE COOLER UNTIL READY TO USE4. SALAD COOLER AT 55 F, MOVE ALL POTENTIALLY HAZARDOUS FOODS TO WALK IN COOLER OR OTHER COOLER AT 41 F AND REPAIR
Location: Cook line
Equipment: Prep table
- 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. 10 FLATS OF EGGS SITTING OUT ON PREP TABLE NEXT TO HOT FLAT GRILL2. BAGS OF POTATO HASH BROWNS SITTING ON THE BOTTOM SHELF OF PREP TABLEONLY GET WHAT YOU NEED, KEEP EVERYTHING ELSE IN THE COOLER/WALK IN COOLER3. GYRO MEAT SITTING OUT ON THE TABLE WARMING UP TO THE KITCHEN, COOK OR PUT BACK IN THE COOLER UNTIL READY TO USE4. SALAD COOLER AT 55 F, MOVE ALL POTENTIALLY HAZARDOUS FOODS TO WALK IN COOLER OR OTHER COOLER AT 41 F AND REPAIR
Location: Kitchen
Equipment: Prep Top Cooler
- Toxic labeling/original containers (corrected)
Label identifying toxic information from manufacturer missing from bottle.
Correction: Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label.
Comments: YELLOW CHEMICAL LIQUID FOUND IN WINDEX SPRAY BOTTLE, DO NOT RE-USE CHEMICAL BOTTLES THAT ARE NOT THE SAME
Location: Chemical room
- Toxic material(s) separation (corrected)
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: CHEMICAL SPRAY BOTTLE FOUND NEXT TO FOOD PRODUCTS, MANAGER MOVED DURING INSPECTION
Location: Cook line
- 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: OBSERVED FOOD HANDLER BARE HAND BACON AND PUT ON PLATE. MADE FOOD HANDLER DISCARD AND PUT NEW BACON ON AFTER WASHING HANDS AND PUTTING NEW GLOVES ON.SEE DISPOSITION.OBSERVED WAIT STAFF TOUCH BREAD, SERVER HAD COOKS DISCARD AND MAKE NEW BREADSECOND OBSERVATION OF BARE HAND CONTACT AT ESTABLISHMENT, CITATION GIVEN
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: OBSERVED FOOD HANDLERS NOT WASHING HANDS BEFORE PUTTING NEW GLOVES ON
- Eating, drinking, smoking (corrected)
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: 3 OPEN CUPS FOUND, PROVIDE LIDS AND STRAWS
Location: Cook line
- 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.
Location: Kitchen
Equipment: Slicer
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: 1. OBSERVED WAIT STAFF WASH HANDS AND DRY THEM WITH A CLOTH TOWEL, MUST USE A DISPOSABLE PAPER TOWELS2. OBSERVED WAIT STAFF WASH HANDS AT 3-BAY WITHOUT SOAP AND USE PAPER TOWELS TO DRY HANDS
Location: Kitchen
Equipment: Hand sink
- 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: BLEACH SANITIZER ON INSPECTOR PH TEST STRIP SHOWED OVER 200 PPM, SANITIZER TOO STRONG
Location: Kitchen
Equipment: 3-bay
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PERSONAL PHONE ON COOKLINE, STORE IN APPROVED EMPLOYEE AREAS ONLY
Location: Chemical room
- 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: SUGAR, FLOUR, ETC...
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 11/05/14:WAREHOUSE WALK IN COOLER HAS ONLY 1 LIGHT AVAILABLE, PROVIDE MORE LIGHTS
Location: Walk-in cooler
- Air dry (equipment and/or utensil(s)) (corrected)
Equipment and/or utensil(s) not air dried or properly drained before use.
Correction: Use approved methods of air drying.
Comments: OBSERVED DISHWASHER TOWEL DRYING PLATEWARE, CUPS, ETC...ALLOW DISHWARE TO AIR DRY, CANNOT RE-USE TOWELS TO DRY WIPE DISHWARE
Location: Dish machine area
- Insect control device/installation (corrected)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: STICKY FLY STRIP HANGING FROM THE KITCHEN CEILINGDO NOT HANGING STICKY STRIPS IN OPEN KITCHEN PREP AREASREMOVE
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 11/05/14:OLD KITCHEN EQUIPMENT FOUND IN THE WAREHOUSE WALK IN COOLER, ORGANIZE OR REMOVE
Location: Walk-in cooler
- 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: 11/05/14:WAREHOUSE DRY STORAGE HAS BOXES OF PLATES, ETC...ON FLOOR AND NOT ON PALLETS
Location: Dry storage
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: STORE EATING UTENSILS HANDLE UP FOR WAIT STAFF TO TOUCH FOR ROLLING SILVERWARE
Location: Dish machine area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN THE FLOORS UNDER THE FLAT GRILL, PREP TABLES, FRYERS, ETC...2. CLEAN UNDER THE PREP COOLERS, TRUE COOLERS, ETC..
Location: Cook line
- Wiping cloths / no other purpose (corrected)
Wiping cloth(s) used improperly.
Correction: Cloths used for wiping food spills shall be used for no other purpose.
Comments: OBSERVED WAIT STAFF DRY HANDS WITH A CLOTH TOWEL AND PUT ON PREP TABLE, PUT USED CLOTH TOWEL IN SOILED LINENS/SANITIZER, DO NOT RE-USE TO DRY HANDS
Location: Expo line
- 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 THERMOMETERS FOR COOLERS
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PREP COOLER FOR SALAD AT 55 F, REPAIR TO COLD HOLD AT 41 F--------------------------------11/05/14:WALK IN FREEZER HAS ICE BUILD UP, NEEDS TO DEFROST AND CONDENSER, ASSESS
Location: Kitchen
Equipment: Prep Top Cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PREP COOLER FOR SALAD AT 55 F, REPAIR TO COLD HOLD AT 41 F--------------------------------11/05/14:WALK IN FREEZER HAS ICE BUILD UP, NEEDS TO DEFROST AND CONDENSER, ASSESS
Equipment: Walk in freezer
- 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: 11/05/14:BOXES OF BACON AND OTHER FOODS STORED ON THE FLOOR
Location: Dry storage
Equipment: Walk in cooler
- 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.
Location: Kitchen
Equipment: Ice machine
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: CLEAN INSIDE THE DEEP FRYER
Location: Cook line
Equipment: Deep fryer
- Soap and towels at wrong sink
Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
Comments: 11/05/14:REMOVE SOAP AND TOWEL DISPENSER NEEDS TO BE REMOVED FROM THE VEGETABLE SINKSANITIZE SINK AFTER SOAP AND TOWELS ARE REMOVED TO WASH FRUITS/VEGETABLES
Location: Kitchen
Equipment: Veg. Sink
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: OBSERVED WAIT STAFF WASH HANDS AT THE 3 BAY WITHOUT SOAP AND TOWELS
Location: Kitchen
Equipment: 3-bay
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 11/05/14:BARE BULBS IN WAREHOUSE WALK IN COOLER, PROVIDE
Location: Walk-in 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: SPRAYS WATER ON THE LEFT FAUCET, REPAIR--------------------------11/05/14:MANAGER STATES A PART WAS ORDERED FROM CONTRACTOR FOR LEAK REPAIRS
Location: Kitchen
Equipment: 3-bay
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. FOUND TONGS HANGING FROM TRASH CAN. DO NOT STORE UTENSILS FROM TRASH CANS LIDS2. BUTTER SCOOPS SITTING IN WATER, STORE IN BUTTER, 135 F WATER, OR DRY
Location: Chemical room
|
11/05/2014 | Recheck |
- Smoking distance signage
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: DID NOT SEE / FIND NO SMOKING WITHIN 8 FEET SIGNAGE ON ENTRANCE DOORS
- 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: 1. 10 FLATS OF EGGS SITTING OUT ON PREP TABLE NEXT TO HOT FLAT GRILL2. BAGS OF POTATO HASH BROWNS SITTING ON THE BOTTOM SHELF OF PREP TABLEONLY GET WHAT YOU NEED, KEEP EVERYTHING ELSE IN THE COOLER/WALK IN COOLER3. GYRO MEAT SITTING OUT ON THE TABLE WARMING UP TO THE KITCHEN, COOK OR PUT BACK IN THE COOLER UNTIL READY TO USE4. SALAD COOLER AT 55 F, MOVE ALL POTENTIALLY HAZARDOUS FOODS TO WALK IN COOLER OR OTHER COOLER AT 41 F AND REPAIR
Location: Cook line
Equipment: Prep table
- 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. 10 FLATS OF EGGS SITTING OUT ON PREP TABLE NEXT TO HOT FLAT GRILL2. BAGS OF POTATO HASH BROWNS SITTING ON THE BOTTOM SHELF OF PREP TABLEONLY GET WHAT YOU NEED, KEEP EVERYTHING ELSE IN THE COOLER/WALK IN COOLER3. GYRO MEAT SITTING OUT ON THE TABLE WARMING UP TO THE KITCHEN, COOK OR PUT BACK IN THE COOLER UNTIL READY TO USE4. SALAD COOLER AT 55 F, MOVE ALL POTENTIALLY HAZARDOUS FOODS TO WALK IN COOLER OR OTHER COOLER AT 41 F AND REPAIR
Location: Kitchen
Equipment: Prep Top Cooler
- Toxic labeling/original containers
Label identifying toxic information from manufacturer missing from bottle.
Correction: Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label.
Comments: YELLOW CHEMICAL LIQUID FOUND IN WINDEX SPRAY BOTTLE, DO NOT RE-USE CHEMICAL BOTTLES THAT ARE NOT THE SAME
Location: Chemical room
- 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: CHEMICAL SPRAY BOTTLE FOUND NEXT TO FOOD PRODUCTS, MANAGER MOVED DURING INSPECTION
Location: Cook line
- 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: OBSERVED FOOD HANDLER BARE HAND BACON AND PUT ON PLATE. MADE FOOD HANDLER DISCARD AND PUT NEW BACON ON AFTER WASHING HANDS AND PUTTING NEW GLOVES ON.SEE DISPOSITION.OBSERVED WAIT STAFF TOUCH BREAD, SERVER HAD COOKS DISCARD AND MAKE NEW BREADSECOND OBSERVATION OF BARE HAND CONTACT AT ESTABLISHMENT, CITATION GIVEN
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: OBSERVED FOOD HANDLERS NOT WASHING HANDS BEFORE PUTTING NEW GLOVES ON
- Eating, drinking, smoking
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: 3 OPEN CUPS FOUND, PROVIDE LIDS AND STRAWS
Location: Cook line
- 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.
Location: Kitchen
Equipment: Slicer
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: 1. OBSERVED WAIT STAFF WASH HANDS AND DRY THEM WITH A CLOTH TOWEL, MUST USE A DISPOSABLE PAPER TOWELS2. OBSERVED WAIT STAFF WASH HANDS AT 3-BAY WITHOUT SOAP AND USE PAPER TOWELS TO DRY HANDS
Location: Kitchen
Equipment: Hand sink
- 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: BLEACH SANITIZER ON INSPECTOR PH TEST STRIP SHOWED OVER 200 PPM, SANITIZER TOO STRONG
Location: Kitchen
Equipment: 3-bay
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PERSONAL PHONE ON COOKLINE, STORE IN APPROVED EMPLOYEE AREAS ONLY
Location: Chemical room
- 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: SUGAR, FLOUR, ETC...
Location: Kitchen
- Air dry (equipment and/or utensil(s))
Equipment and/or utensil(s) not air dried or properly drained before use.
Correction: Use approved methods of air drying.
Comments: OBSERVED DISHWASHER TOWEL DRYING PLATEWARE, CUPS, ETC...ALLOW DISHWARE TO AIR DRY, CANNOT RE-USE TOWELS TO DRY WIPE DISHWARE
Location: Dish machine area
- Insect control device/installation
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: STICKY FLY STRIP HANGING FROM THE KITCHEN CEILINGDO NOT HANGING STICKY STRIPS IN OPEN KITCHEN PREP AREASREMOVE
Location: Kitchen
- 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: STORE EATING UTENSILS HANDLE UP FOR WAIT STAFF TO TOUCH FOR ROLLING SILVERWARE
Location: Dish machine area
- 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: 1. CLEAN THE FLOORS UNDER THE FLAT GRILL, PREP TABLES, FRYERS, ETC...2. CLEAN UNDER THE PREP COOLERS, TRUE COOLERS, ETC..
Location: Chemical room
- Wiping cloths / no other purpose
Wiping cloth(s) used improperly.
Correction: Cloths used for wiping food spills shall be used for no other purpose.
Comments: OBSERVED WAIT STAFF DRY HANDS WITH A CLOTH TOWEL AND PUT ON PREP TABLE, PUT USED CLOTH TOWEL IN SOILED LINENS/SANITIZER, DO NOT RE-USE TO DRY HANDS
Location: Expo line
- 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 THERMOMETERS FOR COOLERS
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PREP COOLER FOR SALAD AT 55 F, REPAIR TO COLD HOLD AT 41 F
Location: Kitchen
Equipment: Prep Top Cooler
- 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.
Location: Kitchen
Equipment: Ice machine
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: CLEAN INSIDE THE DEEP FRYER
Location: Cook line
Equipment: Deep fryer
- Hand washing (where)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: OBSERVED WAIT STAFF WASH HANDS AT THE 3 BAY WITHOUT SOAP AND TOWELS
Location: Kitchen
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: SPRAYS WATER ON THE LEFT FAUCET, REPAIR
Location: Kitchen
Equipment: 3-bay
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. FOUND TONGS HANGING FROM TRASH CAN. DO NOT STORE UTENSILS FROM TRASH CANS LIDS2. BUTTER SCOOPS SITTING IN WATER, STORE IN BUTTER, 135 F WATER, OR DRY
Location: Chemical room
|
10/29/2014 | 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: COOLER DRAWER EQUIPMENT ON THE COOKS LINE STILL NOT WORKING PROPERLY. 5/27/14 PLEASE DON'T USE UNTIL WORKING PROPER.1. FOOD IN COLD TOP WAS AT 48 DEGREE. FOOD MAY BE STORED TOO HIGH IN THE CONTAINER. COOLER MAY HAVE TOO MUCH PRODUCT STORED AT THE BOTTOM. THE IS A REPEATED VIOLATION.2. RAW MARINADED CHICHEN WAS AT 55 DEGREES. DISCARD 3. MARINADED PORK CHOP WAS AT 57 DEGREES DICARD4. CUT HAM PLEASE ENSURE EQUIPMENT AND FOOD TEMPERATURE ARE BEING MONITORED DURING PEAK HOUR OF OPERATION. BEFORE BREAKFAST AND LUNCH REPEAT VIOLATION
Location: Cook line
Equipment: Cold top
- 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: COOLER DRAWER EQUIPMENT ON THE COOKS LINE STILL NOT WORKING PROPERLY. 5/27/14 PLEASE DON'T USE UNTIL WORKING PROPER.1. FOOD IN COLD TOP WAS AT 48 DEGREE. FOOD MAY BE STORED TOO HIGH IN THE CONTAINER. COOLER MAY HAVE TOO MUCH PRODUCT STORED AT THE BOTTOM. THE IS A REPEATED VIOLATION.2. RAW MARINADED CHICHEN WAS AT 55 DEGREES. DISCARD 3. MARINADED PORK CHOP WAS AT 57 DEGREES DICARD4. CUT HAM PLEASE ENSURE EQUIPMENT AND FOOD TEMPERATURE ARE BEING MONITORED DURING PEAK HOUR OF OPERATION. BEFORE BREAKFAST AND LUNCH REPEAT VIOLATION
Location: Cook line
Equipment: Cooler drawers
- Glove Use (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: EMPLOYEE ARE USING GLOVE FOR MORE THAN ONE TASK.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: NO HAND WASH GLOVES ARE CHANGED
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: EMPLOYEE'S ARE IMPROPERLY HANDLING FOOD.
Location: Cook line
- 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: HAND SINK ACCESS BLOCKED BY A BOX OF ONIONS STORED OVER THE HAND SINK.
Location: Cook line
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: BLACK SUBSTANCE ON HAND SINK.HAND SINK MUST BE CLEANN AT ALLTIMES
Location: Cook line
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: BULK CONTAINER OF SUGAR STORED ON THE METAL SHELVE ON THE COOKS LINE WAS NOT LABELED.
Location: Cook line
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. LIGHT OUT IN HOOD.2. REPLACE LIGHT IN UP RIGHT COOLER ON THE COOKSLINE(GLASS DOOR)
Location: Cook line
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. LIGHT OUT IN HOOD.2. REPLACE LIGHT IN UP RIGHT COOLER ON THE COOKSLINE(GLASS DOOR)
Location: Cook line
- 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 A THERMOMETER FOR THE DESSERT COOLER.
Location: Kitchen
Equipment: Upright cooler
- Equipment drainage (corrected)
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: INSTALL PAPER TOWEL DISPENSER.
Location: Cook line
Equipment: Hand sink
- 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: 1. BOX OF FOOD STORED ON THE FLOOR NEAR THE HAND SINK2. PLASTIC CONTAINER OF PANCAKE BATTER IS STORED ON THE FLOOR. PLEASE DISCONINUE MIXING BATTER WITH CONTAINER STORED ON THE FLOOR. STORE ALL FOOD AND FOOD CONTAINER 6 INCHES ABOVE THE FLOOR.
Location: Cook line
Equipment: -
- 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: 1. BOX OF FOOD STORED ON THE FLOOR NEAR THE HAND SINK2. PLASTIC CONTAINER OF PANCAKE BATTER IS STORED ON THE FLOOR. PLEASE DISCONINUE MIXING BATTER WITH CONTAINER STORED ON THE FLOOR. STORE ALL FOOD AND FOOD CONTAINER 6 INCHES ABOVE THE FLOOR.
Location: Cook line
- 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: DISH MACHINE DRAIN CONPARTMENT IS SOILED FROM AN ACCUMULATION OF FOOD DEBRIS .PLEASE CLEAN MORE FREQUENTLY.
Location: Dish machine area
Equipment: Dishmachine
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: PROVIDE SOAP AT HAND SINK
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWEL WERE AT THE HAND SINK.
Location: Cook line
Equipment: Hand sink
|
06/17/2014 | Recheck |
- 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: COOLER DRAWER EQUIPMENT ON THE COOKS LINE STILL NOT WORKING PROPERLY. 5/27/14 PLEASE DON'T USE UNTIL WORKING PROPER.1. FOOD IN COLD TOP WAS AT 48 DEGREE. FOOD MAY BE STORED TOO HIGH IN THE CONTAINER. COOLER MAY HAVE TOO MUCH PRODUCT STORED AT THE BOTTOM. THE IS A REPEATED VIOLATION.2. RAW MARINADED CHICHEN WAS AT 55 DEGREES. DISCARD 3. MARINADED PORK CHOP WAS AT 57 DEGREES DICARD4. CUT HAM PLEASE ENSURE EQUIPMENT AND FOOD TEMPERATURE ARE BEING MONITORED DURING PEAK HOUR OF OPERATION. BEFORE BREAKFAST AND LUNCH REPEAT VIOLATION
Location: Cook line
Equipment: Cold top
- 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: COOLER DRAWER EQUIPMENT ON THE COOKS LINE STILL NOT WORKING PROPERLY. 5/27/14 PLEASE DON'T USE UNTIL WORKING PROPER.1. FOOD IN COLD TOP WAS AT 48 DEGREE. FOOD MAY BE STORED TOO HIGH IN THE CONTAINER. COOLER MAY HAVE TOO MUCH PRODUCT STORED AT THE BOTTOM. THE IS A REPEATED VIOLATION.2. RAW MARINADED CHICHEN WAS AT 55 DEGREES. DISCARD 3. MARINADED PORK CHOP WAS AT 57 DEGREES DICARD4. CUT HAM PLEASE ENSURE EQUIPMENT AND FOOD TEMPERATURE ARE BEING MONITORED DURING PEAK HOUR OF OPERATION. BEFORE BREAKFAST AND LUNCH REPEAT VIOLATION
Location: Cook line
Equipment: Cooler drawers
- Glove Use (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: EMPLOYEE ARE USING GLOVE FOR MORE THAN ONE TASK.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: NO HAND WASH GLOVES ARE CHANGED
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: BLACK SUBSTANCE ON HAND SINK.HAND SINK MUST BE CLEANN AT ALLTIMES
Location: Cook line
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: BULK CONTAINER OF SUGAR STORED ON THE METAL SHELVE ON THE COOKS LINE WAS NOT LABELED.
Location: Cook line
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. LIGHT OUT IN HOOD.2. REPLACE LIGHT IN UP RIGHT COOLER ON THE COOKSLINE(GLASS DOOR)
Location: Cook line
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. LIGHT OUT IN HOOD.2. REPLACE LIGHT IN UP RIGHT COOLER ON THE COOKSLINE(GLASS DOOR)
Location: Cook line
- 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 A THERMOMETER FOR THE DESSERT COOLER.
Location: Kitchen
Equipment: Upright cooler
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: INSTALL PAPER TOWEL DISPENSER.
Location: Cook line
Equipment: Hand sink
- 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: DISH MACHINE DRAIN CONPARTMENT IS SOILED FROM AN ACCUMULATION OF FOOD DEBRIS .PLEASE CLEAN MORE FREQUENTLY.
Location: Dish machine area
Equipment: Dishmachine
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: PROVIDE SOAP AT HAND SINK
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWEL WERE AT THE HAND SINK.
Location: Cook line
Equipment: Hand sink
|
05/27/2014 | 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: 1. FOOD IN COLD TOP WAS AT 48 DEGREE. FOOD MAY BE STORED TOO HIGH IN THE CONTAINER. COOLER MAY HAVE TOO MUCH PRODUCT STORED AT THE BOTTOM. THE IS A REPEATED VIOLATION.2. RAW MARINADED CHICHEN WAS AT 55 DEGREES. DISCARD 3. MARINADED PORK CHOP WAS AT 57 DEGREES DICARD4. CUT HAM PLEASE ENSURE EQUIPMENT AND FOOD TEMPERATURE ARE BEING MONITORED DURING PEAK HOUR OF OPERATION. BEFORE BREAKFAST AND LUNCH REPEAT VIOLATION
Location: Cook line
Equipment: Cold top
- 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: 1. FOOD IN COLD TOP WAS AT 48 DEGREE. FOOD MAY BE STORED TOO HIGH IN THE CONTAINER. COOLER MAY HAVE TOO MUCH PRODUCT STORED AT THE BOTTOM. THE IS A REPEATED VIOLATION.2. RAW MARINADED CHICHEN WAS AT 55 DEGREES. DISCARD 3. MARINADED PORK CHOP WAS AT 57 DEGREES DICARD4. CUT HAM PLEASE ENSURE EQUIPMENT AND FOOD TEMPERATURE ARE BEING MONITORED DURING PEAK HOUR OF OPERATION. BEFORE BREAKFAST AND LUNCH REPEAT VIOLATION
Location: Cook line
Equipment: Cooler drawers
- Glove Use (Critical)
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: EMPLOYEE ARE USING GLOVE FOR MORE THAN ONE TASK.
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: NO HAND WASH GLOVES ARE CHANGED
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: BLACK SUBSTANCE ON HAND SINK.HAND SINK MUST BE CLEANN AT ALLTIMES
Location: Cook line
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: BULK CONTAINER OF SUGAR STORED ON THE METAL SHELVE ON THE COOKS LINE WAS NOT LABELED.
Location: Cook line
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. LIGHT OUT IN HOOD.2. REPLACE LIGHT IN UP RIGHT COOLER ON THE COOKSLINE(GLASS DOOR)
Location: Cook line
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. LIGHT OUT IN HOOD.2. REPLACE LIGHT IN UP RIGHT COOLER ON THE COOKSLINE(GLASS DOOR)
Location: Cook line
- 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 A THERMOMETER FOR THE DESSERT COOLER.
Location: Kitchen
Equipment: Upright cooler
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: INSTALL PAPER TOWEL DISPENSER.
Location: Cook line
Equipment: Hand sink
- 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: DISH MACHINE DRAIN CONPARTMENT IS SOILED FROM AN ACCUMULATION OF FOOD DEBRIS .PLEASE CLEAN MORE FREQUENTLY.
Location: Dish machine area
Equipment: Dishmachine
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: PROVIDE SOAP AT HAND SINK
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWEL WERE AT THE HAND SINK.
Location: Cook line
Equipment: Hand sink
|
05/13/2014 | 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: EMPLOYEE USED THEIR BARE HAND TO CUT IN HALF 2 PIECES OF FRENCH TOAST.
- Glove Use (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: EMPLOYEE REMOVED A SOILED GLOVE FROM THIER HAND AND DID NOT WASHED HIS HAND BE FORE GRABBING A NEW GLOVE FROM THE CONTAINER.
- 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: EMPLOYEE'S WORKING ON THE COOKS LINE DID NOT HAVE A HAIR NET ON.
- 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: CONTAINERS OF RICE AND PASTA WERE NOT LABELED WITH THE COMMON NAME OF THE PRODUCT STORED IN THE CONTAINER .
Location: Dry storage
- 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: THE HOOD VENTS AND THE FIRE SUPPRESSION SYSTEM ARE SOILED FROM AN ACCUMULATION OF GREASE RESIDUE. PLEASE CLEAN
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: THE CEILING VENT ABOVE THE COOKS LINE WAS SOILED FROM DUST . PLEASE CLEAN.
Location: Cook line
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: SOILED WIPE CLOTHS WERE STORED ON THE COLD TOP PREPPING AREA.
Location: Cook line
- 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: 1. BULK PLASTIC CONTAINER OF PANCAKE BATTER WAS STORED ON THE FLOOR IN THE WALK IN COOLER. 2. 2 CONTAINER OF SUGAR PACKET WERE STORED ON THE FLOOR.STORE FOOD 6 INCHES ABOVE THE FLOOR.
Location: Walk-in cooler
- 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: 1. BULK PLASTIC CONTAINER OF PANCAKE BATTER WAS STORED ON THE FLOOR IN THE WALK IN COOLER. 2. 2 CONTAINER OF SUGAR PACKET WERE STORED ON THE FLOOR.STORE FOOD 6 INCHES ABOVE THE FLOOR.
Location: Dry storage
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: FOOD WAS STORED UNCOVERED IN THE DRY STORAGE AREA.
Location: Dry storage
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: WATER IS DRIPPING FROM THE HOOD SYSTEM. REPAIR WILL BE DONE 1/3/14
Location: Cook line
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: IN USE TONGS WERE STORE ON THE TRASH CAN. PLEASE DISCONTINUE STORING THE TONG IN THIS MANNER.
Location: Cook line
|
12/30/2013 | 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 USED THEIR BARE HAND TO CUT IN HALF 2 PIECES OF FRENCH TOAST.
- Glove Use (Critical) (corrected on site)
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: EMPLOYEE REMOVED A SOILED GLOVE FROM THIER HAND AND DID NOT WASHED HIS HAND BE FORE GRABBING A NEW GLOVE FROM THE CONTAINER.
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: EMPLOYEE'S WORKING ON THE COOKS LINE DID NOT HAVE A HAIR NET ON.
- 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: CONTAINERS OF RICE AND PASTA WERE NOT LABELED WITH THE COMMON NAME OF THE PRODUCT STORED IN THE CONTAINER .
Location: Dry storage
- 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: THE HOOD VENTS AND THE FIRE SUPPRESSION SYSTEM ARE SOILED FROM AN ACCUMULATION OF GREASE RESIDUE. PLEASE CLEAN
Location: Cook line
- 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: THE CEILING VENT ABOVE THE COOKS LINE WAS SOILED FROM DUST . PLEASE CLEAN.
Location: Cook line
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: SOILED WIPE CLOTHS WERE STORED ON THE COLD TOP PREPPING AREA.
Location: Cook line
- 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: 1. BULK PLASTIC CONTAINER OF PANCAKE BATTER WAS STORED ON THE FLOOR IN THE WALK IN COOLER. 2. 2 CONTAINER OF SUGAR PACKET WERE STORED ON THE FLOOR.STORE FOOD 6 INCHES ABOVE THE FLOOR.
Location: Walk-in cooler
- 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: 1. BULK PLASTIC CONTAINER OF PANCAKE BATTER WAS STORED ON THE FLOOR IN THE WALK IN COOLER. 2. 2 CONTAINER OF SUGAR PACKET WERE STORED ON THE FLOOR.STORE FOOD 6 INCHES ABOVE THE FLOOR.
Location: Dry storage
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: FOOD WAS STORED UNCOVERED IN THE DRY STORAGE AREA.
Location: Dry storage
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: WATER IS DRIPPING FROM THE HOOD SYSTEM.
Location: Cook line
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: IN USE TONGS WERE STORE ON THE TRASH CAN. PLEASE DISCONTINUE STORING THE TONG IN THIS MANNER.
Location: Cook line
|
12/18/2013 | 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: HOLDING AT 45 DEGREES. 9/5/13FOOD TEMPERATURES WERE BETWEEN 45-50 DEGREES. PROVIDE METAL CONTAINERS FOR THE COLD TOP. ALSO ENSURE POTENTIALLY HAZARDOUS FOODS HELD ON THE COLD TOP IS AT 41 DEGREE BEFORE PUT ON THE THE COLD TOP. 8/26/13CUT PRODUCE AND OTHER POTENTIALLY HAZARDOUS FOODS WERE HELD AT 45 DEGREE ON THE COLD TOP UNIT. POTENTIALLY HAZARDOUS FOOD MUST BE AT 41 DEGREE BEFORE HELD ON COLD TOP. 8/19/13 WARNING TICKETCOLD TOP UNIT NOT HOLDING AT THE PROPER TEMPERATURE. DISCARD ALL POTENTIALLY HAZARDOUS FOODS. DON'T USE THE COLD TOP UNIT UNTIL REPAIRED AND WORKING PROPERLY.
Location: Cook line
Equipment: Cold top
- Minimize contact (Critical) (corrected)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: OBSERVED AN EMPLOYEE GRAB A ENGLISH MUFFIN FROM THE CONTAINER WITH THEIR BARE HAND. PLEASE USE TONGS OR PLASTIC WRAP
- Eating, drinking, smoking (corrected)
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: OBSERVED EMPLOYEE DRINK FROM A CUP WITH NO LID OR STRAW. 8/26/13EMPLOYEE DRINK WAS STORED ON THE SHEVLES IN THE DRY STORAGE AREA. PROVIDE A LID AND STRAW FOR EMPLOYEE DRINKS.
Location: Dry storage
- Eating, drinking, smoking (corrected)
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: OBSERVED EMPLOYEE DRINK FROM A CUP WITH NO LID OR STRAW. 8/26/13EMPLOYEE DRINK WAS STORED ON THE SHEVLES IN THE DRY STORAGE AREA. PROVIDE A LID AND STRAW FOR EMPLOYEE DRINKS.
Location: Dish machine area
- 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: EGG AND PANCAKE BATTLE SPLATTERS AND SPILLS ON THE PREP TABLES AND FOOD EQUIPMENT ON THE COOKS LINE . PLEASE WIPE THESE SPILLS WITH SANITZER WHEN THEY OCCUR.
Location: Cook line
Equipment: Prep table
- 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: BOWL WAS STORED IN THE HAND SINK. 8/26/13 REPEAT VIOLATIONPLEASE DO NOT USE THE HANDS FOR ANY OTHER PURPOSE BUT HAND WASHING. EGG MIXING CONTAINER WAS STORED IN THE HAND SINK. FOLLOW ABOVE CORRCTIVE ACTION.
Location: Cook line
Equipment: Hand sink
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE CEILING LIGHTS ON THE COOKS LINE.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: COLD TOP HOLDING AT 45 DEGREES.9/5/13EQUIPMENT RUNING BETWEEN 45-50 DEGREES. 8/26/13THE COLD TOP UNIT ACROSS FROM THE HAND SINK ON THE COOKS LINE IS NOT KEEPING TEMPERATURE. PLEASE HAVE THE UNIT REPAIRED. DO NOT USE UNTIL THE UNIT IS WORK PROPERLY.
Location: Cook line
Equipment: Cold top
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- 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 FACET RUNS CONTIUOUSLY. PLEASE REPAIR.
Location: Cook line
Equipment: Hand sink
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: TONGS ARE BEING STORED ON THE HEAT LAMPS IN THE WAIT STAFF AREA. DISCONTINUE
Location: Wait staff area
|
09/05/2013 | 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: FOOD TEMPERATURES WERE BETWEEN 45-50 DEGREES. PROVIDE METAL CONTAINERS FOR THE COLD TOP. ALSO ENSURE POTENTIALLY HAZARDOUS FOODS HELD ON THE COLD TOP IS AT 41 DEGREE BEFORE PUT ON THE THE COLD TOP. 8/26/13CUT PRODUCE AND OTHER POTENTIALLY HAZARDOUS FOODS WERE HELD AT 45 DEGREE ON THE COLD TOP UNIT. POTENTIALLY HAZARDOUS FOOD MUST BE AT 41 DEGREE BEFORE HELD ON COLD TOP. 8/19/13 WARNING TICKETCOLD TOP UNIT NOT HOLDING AT THE PROPER TEMPERATURE. DISCARD ALL POTENTIALLY HAZARDOUS FOODS. DON'T USE THE COLD TOP UNIT UNTIL REPAIRED AND WORKING PROPERLY.
Location: Cook line
Equipment: Cold top
- Minimize contact (Critical) (corrected on site)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: OBSERVED AN EMPLOYEE GRAB A ENGLISH MUFFIN FROM THE CONTAINER WITH THEIR BARE HAND. PLEASE USE TONGS OR PLASTIC WRAP
- Eating, drinking, smoking (corrected)
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: OBSERVED EMPLOYEE DRINK FROM A CUP WITH NO LID OR STRAW. 8/26/13EMPLOYEE DRINK WAS STORED ON THE SHEVLES IN THE DRY STORAGE AREA. PROVIDE A LID AND STRAW FOR EMPLOYEE DRINKS.
Location: Dry storage
- Eating, drinking, smoking
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: OBSERVED EMPLOYEE DRINK FROM A CUP WITH NO LID OR STRAW. 8/26/13EMPLOYEE DRINK WAS STORED ON THE SHEVLES IN THE DRY STORAGE AREA. PROVIDE A LID AND STRAW FOR EMPLOYEE DRINKS.
Location: Dish machine area
- 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: EGG AND PANCAKE BATTLE SPLATTERS AND SPILLS ON THE PREP TABLES AND FOOD EQUIPMENT ON THE COOKS LINE . PLEASE WIPE THESE SPILLS WITH SANITZER WHEN THEY OCCUR.
Location: Cook line
Equipment: Prep table
- 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: BOWL WAS STORED IN THE HAND SINK. 8/26/13 REPEAT VIOLATIONPLEASE DO NOT USE THE HANDS FOR ANY OTHER PURPOSE BUT HAND WASHING. EGG MIXING CONTAINER WAS STORED IN THE HAND SINK. FOLLOW ABOVE CORRCTIVE ACTION.
Location: Cook line
Equipment: Hand sink
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE CEILING LIGHTS ON THE COOKS LINE.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: EQUIPMENT RUNING BETWEEN 45-50 DEGREES. 8/26/13THE COLD TOP UNIT ACROSS FROM THE HAND SINK ON THE COOKS LINE IS NOT KEEPING TEMPERATURE. PLEASE HAVE THE UNIT REPAIRED. DO NOT USE UNTIL THE UNIT IS WORK PROPERLY.
Location: Cook line
Equipment: Cold top
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: TONGS ARE BEING STORED ON THE HEAT LAMPS IN THE WAIT STAFF AREA. DISCONTINUE
Location: Wait staff area
|
08/26/2013 | 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: CUT PRODUCE AND OTHER POTENTIALLY HAZARDOUS FOODS WERE HELD AT 45 DEGREE ON THE COLD TOP UNIT. POTENTIALLY HAZARDOUS FOOD MUST BE AT 41 DEGREE BEFORE HELD ON COLD TOP. 8/19/13 WARNING TICKETCOLD TOP UNIT NOT HOLDING AT THE PROPER TEMPERATURE. DISCARD ALL POTENTIALLY HAZARDOUS FOODS. DON'T USE THE COLD TOP UNIT UNTIL REPAIRED AND WORKING PROPERLY.
Location: Cook line
Equipment: Cold top
- Eating, drinking, smoking (corrected)
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: EMPLOYEE DRINK WAS STORED ON THE SHEVLES IN THE DRY STORAGE AREA. PROVIDE A LID AND STRAW FOR EMPLOYEE DRINKS.
Location: Dry storage
- 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: EGG AND PANCAKE BATTLE SPLATTERS AND SPILLS ON THE PREP TABLES AND FOOD EQUIPMENT ON THE COOKS LINE . PLEASE WIPE THESE SPILLS WITH SANITZER WHEN THEY OCCUR.
Location: Cook line
Equipment: Prep table
- 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: EGG MIXING CONTAINER WAS STORED IN THE HAND SINK. FOLLOW ABOVE CORRCTIVE ACTION.
Location: Cook line
Equipment: Hand sink
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE CEILING LIGHTS ON THE COOKS LINE.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: THE COLD TOP UNIT ACROSS FROM THE HAND SINK ON THE COOKS LINE IS NOT KEEPING TEMPERATURE. PLEASE HAVE THE UNIT REPAIRED. DO NOT USE UNTIL THE UNIT IS WORK PROPERLY.
Location: Cook line
Equipment: Cold top
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: TONGS ARE BEING STORED ON THE HEAT LAMPS IN THE WAIT STAFF AREA. DISCONTINUE
Location: Wait staff area
|
08/19/2013 | 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: COLD TOP UNIT NOT HOLDING AT THE PROPER TEMPERATURE. DISCARD ALL POTENTIALLY HAZARDOUS FOODS. DON'T USE THE COLD TOP UNIT UNTIL REPAIRED AND WORKING PROPERLY.
Location: Cook line
Equipment: Cold top
- Eating, drinking, smoking
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: EMPLOYEE DRINK WAS STORED ON THE SHEVLES IN THE DRY STORAGE AREA. PROVIDE A LID AND STRAW FOR EMPLOYEE DRINKS.
Location: Dry storage
- 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: EGG AND PANCAKE BATTLE SPLATTERS AND SPILLS ON THE PREP TABLES AND FOOD EQUIPMENT ON THE COOKS LINE . PLEASE WIPE THESE SPILLS WITH SANITZER WHEN THEY OCCUR.
Location: Cook line
Equipment: Prep table
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE CEILING LIGHTS ON THE COOKS LINE.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: THE COLD TOP UNIT ACROSS FROM THE HAND SINK ON THE COOKS LINE IS NOT KEEPING TEMPERATURE. PLEASE HAVE THE UNIT REPAIRED. DO NOT USE UNTIL THE UNIT IS WORK PROPERLY.
Location: Cook line
Equipment: Cold top
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: TONGS ARE BEING STORED ON THE HEAT LAMPS IN THE WAIT STAFF AREA. DISCONTINUE
Location: Wait staff area
|
08/08/2013 | 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: HAM STORED IN THE COOLER DRAWER, TUNA AND CHICKEN SALAD STORED IN THE COLD TOP, AND SALAD DRESSING AND COTTAGE CHEESE COLD TOP WERE ALL NOT AT THE PROPER TEMPERATURE OF 41 DEGREES. DISCARD POTENTIALLY FOODS.COOLER DRAWER, COLD TOP, AND SALAD COLD TOP EQUIPMENT ARE NOT WORKING PROPERLY . HAVE THE EQUIPMENT REPAIRED AND DO NOT STORE ANY FOOD IN THE EQUIPMENT UNTIL WORKING PROPERLY.
Location: Cook line
Equipment: Cooler drawers
- 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: HAM STORED IN THE COOLER DRAWER, TUNA AND CHICKEN SALAD STORED IN THE COLD TOP, AND SALAD DRESSING AND COTTAGE CHEESE COLD TOP WERE ALL NOT AT THE PROPER TEMPERATURE OF 41 DEGREES. DISCARD POTENTIALLY FOODS.COOLER DRAWER, COLD TOP, AND SALAD COLD TOP EQUIPMENT ARE NOT WORKING PROPERLY . HAVE THE EQUIPMENT REPAIRED AND DO NOT STORE ANY FOOD IN THE EQUIPMENT UNTIL WORKING PROPERLY.
Location: Cook line
Equipment: Cold top
- 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: HAM STORED IN THE COOLER DRAWER, TUNA AND CHICKEN SALAD STORED IN THE COLD TOP, AND SALAD DRESSING AND COTTAGE CHEESE COLD TOP WERE ALL NOT AT THE PROPER TEMPERATURE OF 41 DEGREES. DISCARD POTENTIALLY FOODS.COOLER DRAWER, COLD TOP, AND SALAD COLD TOP EQUIPMENT ARE NOT WORKING PROPERLY . HAVE THE EQUIPMENT REPAIRED AND DO NOT STORE ANY FOOD IN THE EQUIPMENT UNTIL WORKING PROPERLY.
Location: Walk-in cooler
Equipment: Cold top
- 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: EGG MIXER, MIXING CUP AND SURFACE AREA ARE NOT BEING CLEAN ENOUGH BEFORE BEING REUSED.
Location: Cook line
Equipment: Prep Top Cooler
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 3 BAY SINK SANITIZER WATER EXPIRED AND OR NOT AT THE PROPER CONCENTRATION.
Location: Kitchen
Equipment: 3-bay
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: GREEN CUTTING BOARD ATTACHED TO THE COLD TOP NEED TO BE RESURFACED.
Location: Cook line
- 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 PLASTIC STORAGE CONTAINERS OF FOOD WERE NOT LABELED.
Location: Dry storage
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: HOOD LIGHT WAS OUT. REPLACE LIGHTING
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: COOLER DRAWER, COLD TOP, AND SALAD COLD TOP EQUIPMENT ARE NOT WORKING PROPERLY . HAVE THE EQUIPMENT REPAIRED AND DO NOT STORE ANY FOOD IN THE EQUIPMENT UNTIL WORKING PROPERLY.
Location: Cook line
Equipment: Cooler drawers
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: COOLER DRAWER, COLD TOP, AND SALAD COLD TOP EQUIPMENT ARE NOT WORKING PROPERLY . HAVE THE EQUIPMENT REPAIRED AND DO NOT STORE ANY FOOD IN THE EQUIPMENT UNTIL WORKING PROPERLY.
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: COOLER DRAWER, COLD TOP, AND SALAD COLD TOP EQUIPMENT ARE NOT WORKING PROPERLY . HAVE THE EQUIPMENT REPAIRED AND DO NOT STORE ANY FOOD IN THE EQUIPMENT UNTIL WORKING PROPERLY.
Location: Wait staff area
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: SEVERAL CUTS OF MEAT WERE STORED ON SHEET PANS IN THE WALK IN COOLER. STORE FOOD 6 INCHES ABOVE THE FLOOR.
Location: Kitchen
Equipment: Walk in cooler
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Cook line
Equipment: Hand sink
|
04/08/2013 | 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: HAM STORED IN THE COOLER DRAWER, TUNA AND CHICKEN SALAD STORED IN THE COLD TOP, AND SALAD DRESSING AND COTTAGE CHEESE COLD TOP WERE ALL NOT AT THE PROPER TEMPERATURE OF 41 DEGREES. DISCARD POTENTIALLY FOODS.COOLER DRAWER, COLD TOP, AND SALAD COLD TOP EQUIPMENT ARE NOT WORKING PROPERLY . HAVE THE EQUIPMENT REPAIRED AND DO NOT STORE ANY FOOD IN THE EQUIPMENT UNTIL WORKING PROPERLY.
Location: Cook line
Equipment: Cooler drawers
- 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: HAM STORED IN THE COOLER DRAWER, TUNA AND CHICKEN SALAD STORED IN THE COLD TOP, AND SALAD DRESSING AND COTTAGE CHEESE COLD TOP WERE ALL NOT AT THE PROPER TEMPERATURE OF 41 DEGREES. DISCARD POTENTIALLY FOODS.COOLER DRAWER, COLD TOP, AND SALAD COLD TOP EQUIPMENT ARE NOT WORKING PROPERLY . HAVE THE EQUIPMENT REPAIRED AND DO NOT STORE ANY FOOD IN THE EQUIPMENT UNTIL WORKING PROPERLY.
Location: Cook line
Equipment: Cold top
- 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: HAM STORED IN THE COOLER DRAWER, TUNA AND CHICKEN SALAD STORED IN THE COLD TOP, AND SALAD DRESSING AND COTTAGE CHEESE COLD TOP WERE ALL NOT AT THE PROPER TEMPERATURE OF 41 DEGREES. DISCARD POTENTIALLY FOODS.COOLER DRAWER, COLD TOP, AND SALAD COLD TOP EQUIPMENT ARE NOT WORKING PROPERLY . HAVE THE EQUIPMENT REPAIRED AND DO NOT STORE ANY FOOD IN THE EQUIPMENT UNTIL WORKING PROPERLY.
Location: Walk-in cooler
Equipment: Cold top
- 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: EGG MIXER, MIXING CUP AND SURFACE AREA ARE NOT BEING CLEAN ENOUGH BEFORE BEING REUSED.
Location: Cook line
Equipment: Prep Top Cooler
- Chemical sanitizing exposure time and concentration (corrected on site)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 3 BAY SINK SANITIZER WATER EXPIRED AND OR NOT AT THE PROPER CONCENTRATION.
Location: Kitchen
Equipment: 3-bay
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: GREEN CUTTING BOARD ATTACHED TO THE COLD TOP NEED TO BE RESURFACED.
Location: Cook line
- 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 PLASTIC STORAGE CONTAINERS OF FOOD WERE NOT LABELED.
Location: Dry storage
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: HOOD LIGHT WAS OUT. REPLACE LIGHTING
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: COOLER DRAWER, COLD TOP, AND SALAD COLD TOP EQUIPMENT ARE NOT WORKING PROPERLY . HAVE THE EQUIPMENT REPAIRED AND DO NOT STORE ANY FOOD IN THE EQUIPMENT UNTIL WORKING PROPERLY.
Location: Cook line
Equipment: Cooler drawers
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: COOLER DRAWER, COLD TOP, AND SALAD COLD TOP EQUIPMENT ARE NOT WORKING PROPERLY . HAVE THE EQUIPMENT REPAIRED AND DO NOT STORE ANY FOOD IN THE EQUIPMENT UNTIL WORKING PROPERLY.
Location: Cook line
Equipment: Cold top
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: COOLER DRAWER, COLD TOP, AND SALAD COLD TOP EQUIPMENT ARE NOT WORKING PROPERLY . HAVE THE EQUIPMENT REPAIRED AND DO NOT STORE ANY FOOD IN THE EQUIPMENT UNTIL WORKING PROPERLY.
Location: Wait staff area
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: SEVERAL CUTS OF MEAT WERE STORED ON SHEET PANS IN THE WALK IN COOLER. STORE FOOD 6 INCHES ABOVE THE FLOOR.
Location: Kitchen
Equipment: Walk in cooler
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Cook line
Equipment: Hand sink
|
03/28/2013 | 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: Employee was handling toast with his bare hands. Discard Used tongs ,gloves, or plastic wrap when handling ready to eat foods.COS
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: All employee must wash their hands before putting gloves on.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Can opener
- 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: Employee rinsed a spoon in the hand sink
Location: Kitchen
Equipment: Hand sink
- 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.
Location: Kitchen
Equipment: Dishmachine
- Wiping cloth(s) / separate cloth(s) (corrected)
Wiping cloth(s) used improperly.
Correction: Cloth(s) used for raw animal products shall be kept separate from other cloth(s) and used for other purposes.
Comments: In use wipe cloths stored on the prep tables and cutting boards on the cooks line.
Location: Cook line
- Wiping cloths / clean (corrected)
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Location: Kitchen
- 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: Bucket of batter stored on the floor in the walk in. Store 6 inches above the floor. COS
Location: Walk-in cooler
|
12/04/2012 | 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 handling toast with his bare hands. Discard Used tongs ,gloves, or plastic wrap when handling ready to eat foods.COS
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: All employee must wash their hands before putting gloves on.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Can opener
- 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: Employee rinsed a spoon in the hand sink
Location: Kitchen
Equipment: Hand sink
- 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.
Location: Kitchen
Equipment: Dishmachine
- Wiping cloth(s) / separate cloth(s)
Wiping cloth(s) used improperly.
Correction: Cloth(s) used for raw animal products shall be kept separate from other cloth(s) and used for other purposes.
Comments: In use wipe cloths stored on the prep tables and cutting boards on the cooks line.
Location: Cook line
- Wiping cloths / clean
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Location: Kitchen
- 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: Bucket of batter stored on the floor in the walk in. Store 6 inches above the floor. COS
Location: Walk-in cooler
|
11/27/2012 | Routine |
- 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: Label bulk container of dry goods.
Location: Dry storage
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Replace lights throught the kitchen area.
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: Clean vents
Location: Cook line
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Tongs stored on top of the heat lamp. cos
Location: Wait staff area
|
07/10/2012 | Routine |
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN ANY DEAD INSECTS FROM LEDGES/BOOTHS. CLEAN AFTER PEST CONTROL TREATS AGAIN.
Location: Dining room
|
05/10/2012 | Non-Illness Complaint Recheck |
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN ANY DEAD INSECTS FROM LEDGES/BOOTHS. CLEAN AFTER PEST CONTROL TREATS AGAIN.
Location: Dining room
|
05/07/2012 | Non-Illness Complaint |
- 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: Cold top cooler temperature was at 62 degrees. Cos
Location: Kitchen
Equipment: Cold top
- Glove Use (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: Employee was making scrabbled eggs. Juices from the cracked eggs remained on the gloves, the employee continued to use the gloves to plate the cooked food.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Employee contamination of food (corrected)
Food that is unsafe, misbranded, adulterated or contaminated.
Correction: Food that is contaminated by food employees, consumers, or other persons through contact with soiled hands, bodily discharges, such as nasal or oral discharges, or other means shall be discarded.
Comments: Employee cracked a egg an placed it in the pan to scrabble. Once the egg was done they using the same glove to touch the cooked egg.
Location: Cook line
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: Employee washed his hands without appling soap.
Location: Cook line
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Change 3 bay sink sanitizer every 4 hours or as needed.
Location: Kitchen
Equipment: 3-bay
- Thawing (corrected)
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.
Comments: Metal pan of raw meat was thawing on top of a box. Thaw using one of the above methods. COS
Location: Kitchen
|
03/19/2012 | 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: Cold top cooler temperature was at 62 degrees. Cos
Location: Kitchen
Equipment: Cold top
- Glove Use (Critical) (corrected on site)
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: Employee was making scrabbled eggs. Juices from the cracked eggs remained on the gloves, the employee continued to use the gloves to plate the cooked food.
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Employee contamination of food (corrected on site)
Food that is unsafe, misbranded, adulterated or contaminated.
Correction: Food that is contaminated by food employees, consumers, or other persons through contact with soiled hands, bodily discharges, such as nasal or oral discharges, or other means shall be discarded.
Comments: Employee cracked a egg an placed it in the pan to scrabble. Once the egg was done they using the same glove to touch the cooked egg.
Location: Cook line
- Improper hand washing (corrected on site)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: Employee washed his hands without appling soap.
Location: Cook line
- Chemical sanitizing exposure time and concentration (corrected on site)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Change 3 bay sink sanitizer every 4 hours or as needed.
Location: Kitchen
Equipment: 3-bay
- 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.
Comments: Metal pan of raw meat was thawing on top of a box. Thaw using one of the above methods. COS
Location: Kitchen
|
03/12/2012 | Routine |
- Cooling received foods over 41 (corrected)
Received potentially hazardous foods have been cooled improperly.
Correction: Products that can be received at a temperature higher than 41 degrees F by law, are not being cooled to 41degrees F or less within 4 hours.
Comments: Pasta stored in a plastic container that was made yesterday wasn't at proper temperature. 52 degree. Discard pasta.
Location: Kitchen
Equipment: Reach in cooler
- 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.
Location: Kitchen
- 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.
Location: Dish machine area
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: Food dated with wrong dates and unmark food items.
Location: Kitchen
Equipment: Upright cooler
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: Food dated with wrong dates and unmark food items.
Location: Kitchen
Equipment: Reach in cooler
- 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: Surgar , flour, etc.
Location: Dry storage
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Clean plates and utensil are be contaminated by spilled eggs batter.
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: 1. Hood system was soiled . 2. Fan guards soiled in walk in cooler.3. Fan guards soiled in walk in freezer.Clean and sanitize
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: 1. Hood system was soiled . 2. Fan guards soiled in walk in cooler.3. Fan guards soiled in walk in freezer.Clean and sanitize
Location: Walk-in 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: 1. Hood system was soiled . 2. Fan guards soiled in walk in cooler.3. Fan guards soiled in walk in freezer.Clean and sanitize
Location: Walk-in freezer
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Floor soiled behind the stove and grill.
Location: Cook line
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet towel stored on the cold top cutting board. Store wet wipe cloths in a sanitizer bucket.
Location: Cook line
- Wiping cloths / clean (corrected)
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Location: Cook line
- Wiping cloths / clean (corrected)
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Location: Kitchen
- 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.
Comments: Cooked ground beef and cheese sause were store in medium sized plastic containers in the walkin cooler were not being cooled properly.
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.
Comments: Cooked ground beef and cheese sause were store in medium sized plastic containers in the walkin cooler were not being cooled properly.
Location: Kitchen
Equipment: Walk in cooler
- 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.
Location: Cook line
Equipment: Reach in cooler
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. Raw fish stored uncovered in walkin freezer. 2. Blueberry dessert stored uncovered.Store food covered in the approved packaging: foil, freezer bag, plastic wrap, etc.
Location: Kitchen
Equipment: Walk in freezer
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. Raw fish stored uncovered in walkin freezer. 2. Blueberry dessert stored uncovered.Store food covered in the approved packaging: foil, freezer bag, plastic wrap, etc.
Location: Kitchen
Equipment: Walk in cooler
- 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 lid was heavily soiled on plastic bulk container of sugar.
Location: Kitchen
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen
Equipment: Microwave oven
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen
Equipment: Flat grill
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11/28/2011 | Recheck |
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