- 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: PREP TOP COOLER # 12 HOLDING COPACOLA/HAM AT 48 DEGREES, COOKED EGGS AT 46, MAYONAISE AT 46. SERVICE COOLER SO ALL FOODS WILL BE HELD AT 41 DEGREES F OR BELOW.
Location: Prep area
Equipment: Prep Top Cooler
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. LEFT OVER COOKED CHICKEN IN COOLER WITH NO DATE MARK. DATE ALL LEFTOVER FOODS HELD MORE THAN 24 HOURS. CHICKEN DISCARDED. CORRECTED ON SITE.2. LEFT OVER COOKED BEEF AND OTHER FOOD ITEMS IN WALK IN COOLER WITH NO DATE MARKS.Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F
Location: Prep area
Equipment: Prep Top Cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. LEFT OVER COOKED CHICKEN IN COOLER WITH NO DATE MARK. DATE ALL LEFTOVER FOODS HELD MORE THAN 24 HOURS. CHICKEN DISCARDED. CORRECTED ON SITE.2. LEFT OVER COOKED BEEF AND OTHER FOOD ITEMS IN WALK IN COOLER WITH NO DATE MARKS.Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F
Location: Walk-in cooler
- Unapproved food contact materials (corrected on site)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: PREP TOP HOLDING TUBS USED FOR A SCOOP IN BULK FOOD CONTAINERS. PLEASE USE A PROPER SCOOP WITH A HANDLE. CORRECTED ON SITE.
Location: Back room
Equipment: -
- Thermometer, provided (corrected on site)
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: PREP TOP COOLER IN MIDDLE OF PREP LINE MISSING THERMOMETER. PROVIDE THERMOMETERS FOR ALL COOLERS. THERMOMETER REPLACED CORRECTED ON SITE.
Location: Prep area
Equipment: Prep Top Cooler
|
06/16/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: PREP TOP COOLER # 12 HOLDING COPACOLA/HAM AT 48 DEGREES, COOKED EGGS AT 46, MAYONAISE AT 46. SERVICE COOLER SO ALL FOODS WILL BE HELD AT 41 DEGREES F OR BELOW.
Location: Prep area
Equipment: Prep Top Cooler
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. LEFT OVER COOKED CHICKEN IN COOLER WITH NO DATE MARK. DATE ALL LEFTOVER FOODS HELD MORE THAN 24 HOURS. CHICKEN DISCARDED. CORRECTED ON SITE.2. LEFT OVER COOKED BEEF AND OTHER FOOD ITEMS IN WALK IN COOLER WITH NO DATE MARKS.Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F
Location: Prep area
Equipment: Prep Top Cooler
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. LEFT OVER COOKED CHICKEN IN COOLER WITH NO DATE MARK. DATE ALL LEFTOVER FOODS HELD MORE THAN 24 HOURS. CHICKEN DISCARDED. CORRECTED ON SITE.2. LEFT OVER COOKED BEEF AND OTHER FOOD ITEMS IN WALK IN COOLER WITH NO DATE MARKS.Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F
Location: Walk-in cooler
- Unapproved food contact materials (corrected on site)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: PREP TOP HOLDING TUBS USED FOR A SCOOP IN BULK FOOD CONTAINERS. PLEASE USE A PROPER SCOOP WITH A HANDLE. CORRECTED ON SITE.
Location: Back room
Equipment: -
- Thermometer, provided (corrected on site)
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: PREP TOP COOLER IN MIDDLE OF PREP LINE MISSING THERMOMETER. PROVIDE THERMOMETERS FOR ALL COOLERS. THERMOMETER REPLACED CORRECTED ON SITE.
Location: Prep area
Equipment: Prep Top Cooler
|
06/09/2014 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Ensure knives are cleaned and sanitized prior to storage
Location: Prep area
Equipment: Knife/utensil rack
- 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: Ensure all buckets are tested for proper ph
Location: Prep 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: Clean ceiling tiles near dish machine
Location: Dish machine area
|
11/19/2013 | Recheck |
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Ensure knives are cleaned and sanitized prior to storage
Location: Prep area
Equipment: Knife/utensil rack
- 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: Ensure all buckets are tested for proper ph
Location: Prep 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: Clean ceiling tiles near dish machine
Location: Dish machine area
|
11/12/2013 | 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. Small prep top cooler holding top at 45 degreesConsider new cooler as this one continues to need repair2. Cut fruit on breakfast buffet at 45 degrees - allow bowls to be enveloped by ice rather than sitting directly on top of ice3. Meat pans, cheese pans on breakfast buffet are also 45 degrees - adjust or repair mechanically to hold at 41 or below
Location: Cook line
- 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. Small prep top cooler holding top at 45 degreesConsider new cooler as this one continues to need repair2. Cut fruit on breakfast buffet at 45 degrees - allow bowls to be enveloped by ice rather than sitting directly on top of ice3. Meat pans, cheese pans on breakfast buffet are also 45 degrees - adjust or repair mechanically to hold at 41 or below
Location: Buffet
- 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: Ensure chemicals are put in to correctly labeled bottles
Location: Bar
- 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: Open drink in server area where coffee is madeensure lid and straw
Location: Wait staff 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. Produce walk in cooler is dusty on ceiling area - clean2. Floor to wall junctures throughout prep are soiledclean more effectively
Location: Walk-in cooler
- 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. Produce walk in cooler is dusty on ceiling area - clean2. Floor to wall junctures throughout prep are soiledclean more effectively
Location: Prep area
- Data plate
No data plate provided.
Correction: Provide data plate.
Comments: Hot water rinse dial does not appear to be workingensure it indicates correct temperature of rinse /sanitizing cycle7-10Dial still awaiting repair
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Most coolers on cook line are greasy and soiled from past lack of cleaningclean all coolers, tops, doors, sides, gaskets, 2. Top of dishmachine and inside machine is very soiled - extensive hard water build upclean thoroughly and maintain3. Soap dispensers very greasy to the touch - clean4. Drain under prep table very soiled - clean more regularly5. Out sides of trash cans in kitchen are excessively soiled - add to cleaning list
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Most coolers on cook line are greasy and soiled from past lack of cleaningclean all coolers, tops, doors, sides, gaskets, 2. Top of dishmachine and inside machine is very soiled - extensive hard water build upclean thoroughly and maintain3. Soap dispensers very greasy to the touch - clean4. Drain under prep table very soiled - clean more regularly5. Out sides of trash cans in kitchen are excessively soiled - add to cleaning list
Location: Dish machine area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Most coolers on cook line are greasy and soiled from past lack of cleaningclean all coolers, tops, doors, sides, gaskets, 2. Top of dishmachine and inside machine is very soiled - extensive hard water build upclean thoroughly and maintain3. Soap dispensers very greasy to the touch - clean4. Drain under prep table very soiled - clean more regularly5. Out sides of trash cans in kitchen are excessively soiled - add to cleaning list
Location: Prep area
- 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: 1. Prep area utensil drawers soiled inside and out2. Table mounted can opener soiled blade to base - clean regularly
Location: Prep area
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Prep area
Equipment: Hand sink
|
07/10/2013 | 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: 1. Small prep top cooler holding top at 45 degreesConsider new cooler as this one continues to need repair2. Cut fruit on breakfast buffet at 45 degrees - allow bowls to be enveloped by ice rather than sitting directly on top of ice3. Meat pans, cheese pans on breakfast buffet are also 45 degrees - adjust or repair mechanically to hold at 41 or below
Location: Cook line
- 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. Small prep top cooler holding top at 45 degreesConsider new cooler as this one continues to need repair2. Cut fruit on breakfast buffet at 45 degrees - allow bowls to be enveloped by ice rather than sitting directly on top of ice3. Meat pans, cheese pans on breakfast buffet are also 45 degrees - adjust or repair mechanically to hold at 41 or below
Location: Buffet
- 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: Ensure chemicals are put in to correctly labeled bottles
Location: Bar
- 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 drink in server area where coffee is madeensure lid and straw
Location: Wait staff 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. Produce walk in cooler is dusty on ceiling area - clean2. Floor to wall junctures throughout prep are soiledclean more effectively
Location: Walk-in cooler
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Produce walk in cooler is dusty on ceiling area - clean2. Floor to wall junctures throughout prep are soiledclean more effectively
Location: Prep area
- Data plate
No data plate provided.
Correction: Provide data plate.
Comments: Hot water rinse dial does not appear to be workingensure it indicates correct temperature of rinse /sanitizing cycle
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Most coolers on cook line are greasy and soiled from past lack of cleaningclean all coolers, tops, doors, sides, gaskets, 2. Top of dishmachine and inside machine is very soiled - extensive hard water build upclean thoroughly and maintain3. Soap dispensers very greasy to the touch - clean4. Drain under prep table very soiled - clean more regularly5. Out sides of trash cans in kitchen are excessively soiled - add to cleaning list
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Most coolers on cook line are greasy and soiled from past lack of cleaningclean all coolers, tops, doors, sides, gaskets, 2. Top of dishmachine and inside machine is very soiled - extensive hard water build upclean thoroughly and maintain3. Soap dispensers very greasy to the touch - clean4. Drain under prep table very soiled - clean more regularly5. Out sides of trash cans in kitchen are excessively soiled - add to cleaning list
Location: Dish machine area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Most coolers on cook line are greasy and soiled from past lack of cleaningclean all coolers, tops, doors, sides, gaskets, 2. Top of dishmachine and inside machine is very soiled - extensive hard water build upclean thoroughly and maintain3. Soap dispensers very greasy to the touch - clean4. Drain under prep table very soiled - clean more regularly5. Out sides of trash cans in kitchen are excessively soiled - add to cleaning list
Location: Prep area
- 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: 1. Prep area utensil drawers soiled inside and out2. Table mounted can opener soiled blade to base - clean regularly
Location: Prep area
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Prep area
Equipment: Hand sink
|
07/02/2013 | Routine |
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: Pasta salad from banquet holding at 62 degreesFood disposed ofEnsure cold item are kept at 41 or below unless an SOP for holding cold foods out of temperature is kept
Location: Prep area
- 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: BANQUET HALLWAY - ICE MACHINEsterno, glass cleaner and a drink stored on ice machinean ice machine is considered a food source please store elsewhere
Location: Back room
- 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: Cook plating a cooked shrimp dish with bare handsensure hands are washed / do not apply without washing handsuse deli wrap, utensil or gloved hands with ready to eat foods
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw shellfish stored over cooked beefensure raw items are stored below ready to eat
Location: Cook line
Equipment: Reach in cooler (2 door)
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Remove banquet stainless items from cardboard boxkeep in cleanable container
Location: Dry storage
- Walls, floors, etc/soiled (corrected on site)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Please clean fan covers in produce walk in cooler
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Server cooler holding drinks and salad dressing soiledclean tracks, doors and inside cooler more reguarly
Location: Wait staff area
Equipment: Reach in cooler (2 door)
- 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: Clean inside cook line coolers - check cooler with water pooling - Clean more regularly
Location: Cook line
|
03/01/2013 | Recheck |
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: Pasta salad from banquet holding at 62 degreesFood disposed ofEnsure cold item are kept at 41 or below unless an SOP for holding cold foods out of temperature is kept
Location: Prep area
- 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: BANQUET HALLWAY - ICE MACHINEsterno, glass cleaner and a drink stored on ice machinean ice machine is considered a food source please store elsewhere
Location: Back room
- Bare hand contact (critical)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Cook plating a cooked shrimp dish with bare handsensure hands are washed / do not apply without washing handsuse deli wrap, utensil or gloved hands with ready to eat foods
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw shellfish stored over cooked beefensure raw items are stored below ready to eat
Location: Cook line
Equipment: Reach in cooler (2 door)
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Remove banquet stainless items from cardboard boxkeep in cleanable container
Location: Dry storage
- Walls, floors, etc/soiled (corrected on site)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Please clean fan covers in produce walk in cooler
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Server cooler holding drinks and salad dressing soiledclean tracks, doors and inside cooler more reguarly
Location: Wait staff area
Equipment: Reach in cooler (2 door)
- 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: Clean inside cook line coolers - check cooler with water pooling - Clean more regularly
Location: Cook line
|
02/22/2013 | Recheck |
- Time vs. temperature
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: Pasta salad from banquet holding at 62 degreesFood disposed ofEnsure cold item are kept at 41 or below unless an SOP for holding cold foods out of temperature is kept
Location: Prep area
- 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: BANQUET HALLWAY - ICE MACHINEsterno, glass cleaner and a drink stored on ice machinean ice machine is considered a food source please store elsewhere
Location: Back room
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw shellfish stored over cooked beefensure raw items are stored below ready to eat
Location: Cook line
Equipment: Reach in cooler (2 door)
- 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: Remove banquet stainless items from cardboard boxkeep in cleanable container
Location: Dry storage
- 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: Please clean fan covers in produce walk in cooler
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Server cooler holding drinks and salad dressing soiledclean tracks, doors and inside cooler more reguarly
Location: Wait staff area
Equipment: Reach in cooler (2 door)
- 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: Clean inside cook line coolers - check cooler with water pooling - Clean more regularly
|
02/14/2013 | Routine |
- 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 chemicals in generic bottleswrite toxin name on all chemicals
Location: Chemical room
- 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 employee drink on prep surfacesupply lid and straw
Location: Prep area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean cooler gasket area on all coolers
Location: Cook line
|
10/31/2012 | Routine |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Increase pest control to eliminate flying insects7-5improved but still present
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: open employee drink over ice bin in waitstaff area
Location: Wait staff area
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw meat stored over bags of Garlic?store raw below ready to eatcorrected
Location: Walk-in cooler
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean all store room floorsespecially floor to wall juntures7-5please do hall storage and soda storage also
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean lower shelves of all prep tables
Location: Prep area
- Unapproved use of two bay (corrected)
Unapproved use of 2 compartment sink for warewashing.
Correction: Use 2 bay sinks for approved uses only.
Comments: soiled towel and pan/utensil in veggie prep sinkuse for fruit/veg prep onlyclean and sanitize
Location: Prep area
Equipment: Veg. Sink
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Metal scoop at ice machine old and chippingprovide new
Location: Kitchen
Equipment: Ice machine
|
07/05/2012 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Increase pest control to eliminate flying insects
Location: Dry storage
- 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 employee drink over ice bin in waitstaff area
Location: Wait staff area
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw meat stored over bags of Garlic?store raw below ready to eatcorrected
Location: Walk-in cooler
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean all store room floorsespecially floor to wall juntures
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean lower shelves of all prep tables
Location: Prep area
- Unapproved use of two bay
Unapproved use of 2 compartment sink for warewashing.
Correction: Use 2 bay sinks for approved uses only.
Comments: soiled towel and pan/utensil in veggie prep sinkuse for fruit/veg prep onlyclean and sanitize
Location: Prep area
Equipment: Veg. Sink
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Metal scoop at ice machine old and chippingprovide new
Location: Kitchen
Equipment: Ice machine
|
06/28/2012 | Routine |
- 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: Ensure all generic chemical bottles are labeled with toxin name
Location: Dish machine area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Utensils bins soiled withinensure bus tubs holding food contact items are kept clean
Location: Prep 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. Please clean wall behind prep more frequently2. Clean under shelving in dry storage and utensil storage
Location: Prep 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. Please clean wall behind prep more frequently2. Clean under shelving in dry storage and utensil storage
Location: Dry storage
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Pile of soiled towels on lower prep shelfkeep with soiled or in sani buckets when not in use
Location: Prep area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Please clean track of milk cooler at end of expo line
Location: Expo line
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Sprayer arm hangs below flood plane at dish sinkkeep on hook if not in use
Location: Dish machine area
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02/24/2012 | Recheck |
- Toxic labeling (corrected on site)
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: Ensure all generic chemical bottles are labeled with toxin name
Location: Dish machine area
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Utensils bins soiled withinensure bus tubs holding food contact items are kept clean
Location: Prep 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. Please clean wall behind prep more frequently2. Clean under shelving in dry storage and utensil storage
Location: Prep 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. Please clean wall behind prep more frequently2. Clean under shelving in dry storage and utensil storage
Location: Dry storage
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Pile of soiled towels on lower prep shelfkeep with soiled or in sani buckets when not in use
Location: Prep area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Please clean track of milk cooler at end of expo line
Location: Expo line
- Plumbing system/ repair (Non-Critical) (corrected on site)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Sprayer arm hangs below flood plane at dish sinkkeep on hook if not in use
Location: Dish machine area
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02/17/2012 | Routine |
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