- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNATS FLYING IN THE VICINITY OF THE BEVERAGE STATION LOCATED IN THE BAR. GREATER ACTIVITY NEAR CONTAINERS OF TEA. STAGNANT WATER BEHIND SODA MACHINE. FOUNTAIN SYRUP ON FLOOR INSIDE CABINET BELOW SODA MACHINE. GNATS CRAWLING ON SURFACE OF UNSWEETENED TEA CANISTER. LID NOT SECURE. TEA CANISTER REMOVED FROM BEVERAGE STATION.ELIMINATE GNAT ACTIVITY. KEEP SURFACES CLEANED AND SANITIZED. PROVIDE TIGHT FITTING LIDS ON ALL TEA CANISTERS. ELIMINATE LEAKING DRAIN LINES. KEEP DUMPSTER LIDS CLOSED. TRASH AND LAUNDRY BAGS SEALED AT ALL TIMES. HANG WET MOPS ON RACK TO DRY WHEN NOT IN USE. TREAT DRAINS IF NECESSARY WITH AN AGENT CAPABLE OF KILLING LARVAE. KEEP FLOORS DRY, ESPECIALLY OVER NIGHT.
Location: Dining room
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: GNATS CRAWLING ON EXTERIOR SURFACES OF TEA CANISTERS IN DINING ROOM.REMOVE. CLEAN AND SANITIZE THOROUGHLY.
Location: Dining room
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. STAGNANT WATER POOLED ON THE REAR OF THE SODA FOUNTAIN IN DINING ROOM.2. FOUNTAIN SYRUP ON THE BOTTOM FLOOR INSIDE CABINET BELOW SODA FOUNTAIN.PROVIDE REPAIR.
Location: Dining room
Equipment: Soda machine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: STICKY SURFACES ON COUNTER TOPS AND SYURP WASTE ON FLOOR INSIDE CABINET BELOW SODA MACHINE IN DINING ROOM.CLEAN AND SANITIZE SURFACES THOROUGHLY.
Location: Dining room
Equipment: Soda machine
- 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: Dining room
Equipment: Soda machine
|
07/24/2014 | Non-Illness Complaint 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: GNATS FLYING IN THE VICINITY OF THE BEVERAGE STATION LOCATED IN THE BAR. GREATER ACTIVITY NEAR CONTAINERS OF TEA. STAGNANT WATER BEHIND SODA MACHINE. FOUNTAIN SYRUP ON FLOOR INSIDE CABINET BELOW SODA MACHINE. GNATS CRAWLING ON SURFACE OF UNSWEETENED TEA CANISTER. LID NOT SECURE. TEA CANISTER REMOVED FROM BEVERAGE STATION.ELIMINATE GNAT ACTIVITY. KEEP SURFACES CLEANED AND SANITIZED. PROVIDE TIGHT FITTING LIDS ON ALL TEA CANISTERS. ELIMINATE LEAKING DRAIN LINES. KEEP DUMPSTER LIDS CLOSED. TRASH AND LAUNDRY BAGS SEALED AT ALL TIMES. HANG WET MOPS ON RACK TO DRY WHEN NOT IN USE. TREAT DRAINS IF NECESSARY WITH AN AGENT CAPABLE OF KILLING LARVAE. KEEP FLOORS DRY, ESPECIALLY OVER NIGHT.
Location: Dining room
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: GNATS CRAWLING ON EXTERIOR SURFACES OF TEA CANISTERS IN DINING ROOM.REMOVE. CLEAN AND SANITIZE THOROUGHLY.
Location: Dining room
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. STAGNANT WATER POOLED ON THE REAR OF THE SODA FOUNTAIN IN DINING ROOM.2. FOUNTAIN SYRUP ON THE BOTTOM FLOOR INSIDE CABINET BELOW SODA FOUNTAIN.PROVIDE REPAIR.
Location: Dining room
Equipment: Soda machine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: STICKY SURFACES ON COUNTER TOPS AND SYURP WASTE ON FLOOR INSIDED CABINET BELOW SODA MACHINE IN DINING ROOM.CLEAN AND SANITIZE SURFACES THOROUGHLY.
Location: Dining room
Equipment: Soda machine
- 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: Dining room
Equipment: Soda machine
|
07/17/2014 | Non-Illness Complaint |
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: BACK KITCHEN PREP AREA HAND SINK SOILED INCLUDING SOAP AND TOWEL DIPSENSERS. KEEP HAND WASHING STATIONS CLEAN AND SANITARY TO PREVENT SPREAD OF BACTERIA.
Location: Kitchen (back)
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: 1. SANITIZING SOLUTION TOO STRONG AT THREE COMPARTMENT SINK (GREATER THAN 400 PPM QUAT) DILUTE/ADJUST DISPENSER TO MEASURE A CONCENTRATION OF 200 PPM QUAT ACCORDING TO MANUFACTURER INSTRUCTIONS.2. SANITIZING SOLUTION IN BUCKETS CONTAINING TOWELS MEASURED 0 PPM CHLORINE. SOLUTION CHANGED EVERY 6 HOURS.MONITOR AND CHANGE SOLUTION EVERY 3 TO 4 HOURS TO MAINTAIN THE PROPER SOLUTION OF 100 PPM CHLORINE.RECHECK 4/2: CHLORINE SANITIZING SOLUTION MEASURED 0 PPM. SOLUTION TOO HOT. USE LUKE WARM WATER, 70 TO 75 DEGREES F, TO PREVENT DISSAPATION OF CHLORINE IN BUCKETS.
Location: Kitchen
Equipment: 3-bay
- 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: 1. SANITIZING SOLUTION TOO STRONG AT THREE COMPARTMENT SINK (GREATER THAN 400 PPM QUAT) DILUTE/ADJUST DISPENSER TO MEASURE A CONCENTRATION OF 200 PPM QUAT ACCORDING TO MANUFACTURER INSTRUCTIONS.2. SANITIZING SOLUTION IN BUCKETS CONTAINING TOWELS MEASURED 0 PPM CHLORINE. SOLUTION CHANGED EVERY 6 HOURS.MONITOR AND CHANGE SOLUTION EVERY 3 TO 4 HOURS TO MAINTAIN THE PROPER SOLUTION OF 100 PPM CHLORINE.RECHECK 4/2: CHLORINE SANITIZING SOLUTION MEASURED 0 PPM. SOLUTION TOO HOT. USE LUKE WARM WATER, 70 TO 75 DEGREES F, TO PREVENT DISSAPATION OF CHLORINE IN BUCKETS.
Location: Kitchen
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: MANAGERS PREPARING FOOD ON SANDWICH MAKE LINE WITHOUT WEARING HAIR RESTRAINTS.ALL EMPLOYEES, INCLUDING MANAGEMENT, MUST WEAR HAIR RESTRAINTS WHEN HANDLING AND PREPARING FOOD.
- Bulk milk dispenser (corrected)
Bulk milk dispenser tube improperly cut.
Correction: Cut tube on the diagonal no longer than one inch.
Comments: BULK CREAM DISPENSER TUBE LONGER THAN ONE INCH AND NOT CUT DIAGONAL.
Location: Service counter
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: TREE STUMP UTILIZED TO ANCHOR DAMAGED BOTTOM SHELF INSIDE WALK IN COOLER.REMOVE TREE STUMP. PROVIDE REPAIR TO BOTTOM SHELF. RECHECK: A WORK ORDER IS IN PROGRESS TO HAVE SHELF REPLACED.RECHECK 4/9: A REPLACEMENT SHELF HAS BEEN ORDERED.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FOUNTAIN SYRUP RESIDUE ON FLOOR INSIDE CABINETS BELOW SODA MACHINES IN DINING AREA.2. KETCHUP DISPENSER STAND SOILED WITH MOLD LOCATED INSIDE CABINET BELOW COUNTER TOP AT DINING ROOM BEVERAGE STATIONPROVIDE REPAIR IF LEAKS ARE PRESENT IN BEVERAGE LINES..RECHECK 4/2: BEVERAGE STATION SODA FOUNTAIN, COUNTER TOPS, INSIDE CABINETS BELOW COUNTER TOP, SOILED WITH SYRUP RESIDUES.CLEAN ENTIRE BEVERAGE STATION THOROUGHLY.
Location: Dining room
- 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. SODA MACHINE ICE DISPENSERS SOILED WITH CALCIUM DEPOSITS AND SYRUP BUILD UP LOCATED IN DINING ROOM BEVERAGE STATION.2, ORANGE JUCE NOZZLE AREA HEAVILY SOILED WITH DRIED JUICE RESIDUE. CLEAN AND SANITIZE ON A FREQUENT BASIS TO PREVENT ACCUMULATION AND BUILD UP.3, BEVERAGE LID STORAGE AREA IN DRIVE THRU AREA SOILED WITH BUILD UP. DETAIL CLEAN AREA THOROUGHLY.RECHECK 4/2: SODA MACHINE ICE DISPENSERS SOILED WITH CALCIUM DEPOSITS AND SYRUP BUILD UP. CLEAN THOROUGHLY. ALL OTHER VIOLATIONS CORRECTED.RECHECK: 4/9: SERVICE HAS BEEN SCHEDULED TO HAVE DISPENSER CLEANED.
Location: Dining room
Equipment: Soda machine
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS AT SERVICE COUNTER HAND SINK.
Location: Service counter
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: 1. SANITIZER DISPENSER TUBE TIED TO 3 BAY FAUCET WITH A FOOD SERVICE GLOVE. TUBE TOO SHORT TO EXTEND INTO SANITIZER SINK. CORRECTED.PROVIDE A TUBE OF SUITABLE LENGTH THAT WILL EXTEND INTO 3 BAY SANITIZER SINK. A TUBE IS ON ORDER ACCORDING TO MANAGER.2. WIPING CLOTH TIED AROUND MOP SINK HOSE TO CONTAIN HOLE IN TUBE. PROVIDE REPAIR OR REPLACE DAMAGED TUBE.RECHECK: WIPING CLOTH TIED AROUND MOP SINK HOSE. A WORK ORDER IS IN PROGRESS.
Location: Kitchen (back)
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. SANITIZER DISPENSER TUBE TIED TO 3 BAY FAUCET WITH A FOOD SERVICE GLOVE. TUBE TOO SHORT TO EXTEND INTO SANITIZER SINK. CORRECTED.PROVIDE A TUBE OF SUITABLE LENGTH THAT WILL EXTEND INTO 3 BAY SANITIZER SINK. A TUBE IS ON ORDER ACCORDING TO MANAGER.2. WIPING CLOTH TIED AROUND MOP SINK HOSE TO CONTAIN HOLE IN TUBE. PROVIDE REPAIR OR REPLACE DAMAGED TUBE.RECHECK: WIPING CLOTH TIED AROUND MOP SINK HOSE. A WORK ORDER IS IN PROGRESS.
Location: Kitchen (back)
Equipment: Mop sink
|
04/09/2014 | Recheck |
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: BACK KITCHEN PREP AREA HAND SINK SOILED INCLUDING SOAP AND TOWEL DIPSENSERS. KEEP HAND WASHING STATIONS CLEAN AND SANITARY TO PREVENT SPREAD OF BACTERIA.
Location: Kitchen (back)
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: 1. SANITIZING SOLUTION TOO STRONG AT THREE COMPARTMENT SINK (GREATER THAN 400 PPM QUAT) DILUTE/ADJUST DISPENSER TO MEASURE A CONCENTRATION OF 200 PPM QUAT ACCORDING TO MANUFACTURER INSTRUCTIONS.2. SANITIZING SOLUTION IN BUCKETS CONTAINING TOWELS MEASURED 0 PPM CHLORINE. SOLUTION CHANGED EVERY 6 HOURS.MONITOR AND CHANGE SOLUTION EVERY 3 TO 4 HOURS TO MAINTAIN THE PROPER SOLUTION OF 100 PPM CHLORINE.RECHECK 4/2: CHLORINE SANITIZING SOLUTION MEASURED 0 PPM. SOLUTION TOO HOT. USE LUKE WARM WATER, 70 TO 75 DEGREES F, TO PREVENT DISSAPATION OF CHLORINE IN BUCKETS.
Location: Kitchen
Equipment: 3-bay
- Chemical sanitizer concentration
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: 1. SANITIZING SOLUTION TOO STRONG AT THREE COMPARTMENT SINK (GREATER THAN 400 PPM QUAT) DILUTE/ADJUST DISPENSER TO MEASURE A CONCENTRATION OF 200 PPM QUAT ACCORDING TO MANUFACTURER INSTRUCTIONS.2. SANITIZING SOLUTION IN BUCKETS CONTAINING TOWELS MEASURED 0 PPM CHLORINE. SOLUTION CHANGED EVERY 6 HOURS.MONITOR AND CHANGE SOLUTION EVERY 3 TO 4 HOURS TO MAINTAIN THE PROPER SOLUTION OF 100 PPM CHLORINE.RECHECK 4/2: CHLORINE SANITIZING SOLUTION MEASURED 0 PPM. SOLUTION TOO HOT. USE LUKE WARM WATER, 70 TO 75 DEGREES F, TO PREVENT DISSAPATION OF CHLORINE IN BUCKETS.
Location: Kitchen
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: MANAGERS PREPARING FOOD ON SANDWICH MAKE LINE WITHOUT WEARING HAIR RESTRAINTS.ALL EMPLOYEES, INCLUDING MANAGEMENT, MUST WEAR HAIR RESTRAINTS WHEN HANDLING AND PREPARING FOOD.
- Bulk milk dispenser (corrected)
Bulk milk dispenser tube improperly cut.
Correction: Cut tube on the diagonal no longer than one inch.
Comments: BULK CREAM DISPENSER TUBE LONGER THAN ONE INCH AND NOT CUT DIAGONAL.
Location: Service counter
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: TREE STUMP UTILIZED TO ANCHOR DAMAGED BOTTOM SHELF INSIDE WALK IN COOLER.REMOVE TREE STUMP. PROVIDE REPAIR TO BOTTOM SHELF. RECHECK: A WORK ORDER IS IN PROGRESS TO HAVE SHELF REPLACED.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FOUNTAIN SYRUP RESIDUE ON FLOOR INSIDE CABINETS BELOW SODA MACHINES IN DINING AREA.2. KETCHUP DISPENSER STAND SOILED WITH MOLD LOCATED INSIDE CABINET BELOW COUNTER TOP AT DINING ROOM BEVERAGE STATIONPROVIDE REPAIR IF LEAKS ARE PRESENT IN BEVERAGE LINES..RECHECK 4/2: BEVERAGE STATION SODA FOUNTAIN, COUNTER TOPS, INSIDE CABINETS BELOW COUNTER TOP, SOILED WITH SYRUP RESIDUES.CLEAN ENTIRE BEVERAGE STATION THOROUGHLY.
Location: Dining room
- 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. SODA MACHINE ICE DISPENSERS SOILED WITH CALCIUM DEPOSITS AND SYRUP BUILD UP LOCATED IN DINING ROOM BEVERAGE STATION.2, ORANGE JUCE NOZZLE AREA HEAVILY SOILED WITH DRIED JUICE RESIDUE. CLEAN AND SANITIZE ON A FREQUENT BASIS TO PREVENT ACCUMULATION AND BUILD UP.3, BEVERAGE LID STORAGE AREA IN DRIVE THRU AREA SOILED WITH BUILD UP. DETAIL CLEAN AREA THOROUGHLY.RECHECK 4/2: SODA MACHINE ICE DISPENSERS SOILED WITH CALCIUM DEPOSITS AND SYRUP BUILD UP. CLEAN THOROUGHLY. ALL OTHER VIOLATIONS CORRECTED.
Location: Dining room
Equipment: Soda machine
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS AT SERVICE COUNTER HAND SINK.
Location: Service counter
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. SANITIZER DISPENSER TUBE TIED TO 3 BAY FAUCET WITH A FOOD SERVICE GLOVE. TUBE TOO SHORT TO EXTEND INTO SANITIZER SINK. CORRECTED.PROVIDE A TUBE OF SUITABLE LENGTH THAT WILL EXTEND INTO 3 BAY SANITIZER SINK. A TUBE IS ON ORDER ACCORDING TO MANAGER.2. WIPING CLOTH TIED AROUND MOP SINK HOSE TO CONTAIN HOLE IN TUBE. PROVIDE REPAIR OR REPLACE DAMAGED TUBE.RECHECK: WIPING CLOTH TIED AROUND MOP SINK HOSE. A WORK ORDER IS IN PROGRESS.
Location: Kitchen (back)
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: 1. SANITIZER DISPENSER TUBE TIED TO 3 BAY FAUCET WITH A FOOD SERVICE GLOVE. TUBE TOO SHORT TO EXTEND INTO SANITIZER SINK. CORRECTED.PROVIDE A TUBE OF SUITABLE LENGTH THAT WILL EXTEND INTO 3 BAY SANITIZER SINK. A TUBE IS ON ORDER ACCORDING TO MANAGER.2. WIPING CLOTH TIED AROUND MOP SINK HOSE TO CONTAIN HOLE IN TUBE. PROVIDE REPAIR OR REPLACE DAMAGED TUBE.RECHECK: WIPING CLOTH TIED AROUND MOP SINK HOSE. A WORK ORDER IS IN PROGRESS.
Location: Kitchen (back)
Equipment: Mop sink
|
04/02/2014 | Recheck |
- Chemical sanitizer concentration
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: 1. SANITIZING SOLUTION TOO STRONG AT THREE COMPARTMENT SINK (GREATER THAN 400 PPM QUAT) DILUTE/ADJUST DISPENSER TO MEASURE A CONCENTRATION OF 200 PPM QUAT ACCORDING TO MANUFACTURER INSTRUCTIONS.2. SANITIZING SOLUTION IN BUCKETS CONTAINING TOWELS MEASURED 0 PPM CHLORINE. SOLUTION CHANGED EVERY 6 HOURS.MONITOR AND CHANGE SOLUTION EVERY 3 TO 4 HOURS TO MAINTAIN THE PROPER SOLUTION OF 100 PPM CHLORINE.
Location: Kitchen
Equipment: 3-bay
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: BACK KITCHEN PREP AREA HAND SINK SOILED INCLUDING SOAP AND TOWEL DIPSENSERS. KEEP HAND WASHING STATIONS CLEAN AND SANITARY TO PREVENT SPREAD OF BACTERIA.
Location: Kitchen (back)
Equipment: Hand sink
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: MANAGERS PREPARING FOOD ON SANDWICH MAKE LINE WITHOUT WEARING HAIR RESTRAINTS.ALL EMPLOYEES, INCLUDING MANAGEMENT, MUST WEAR HAIR RESTRAINTS WHEN HANDLING AND PREPARING FOOD.
- Bulk milk dispenser
Bulk milk dispenser tube improperly cut.
Correction: Cut tube on the diagonal no longer than one inch.
Comments: BULK CREAM DISPENSER TUBE LONGER THAN ONE INCH AND NOT CUT DIAGONAL.
Location: Service counter
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: TREE STUMP UTILIZED TO ANCHOR DAMAGED BOTTOM SHELF INSIDE WALK IN COOLER.REMOVE TREE STUMP. PROVIDE REPAIR TO BOTTOM SHELF.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FOUNTAIN SYRUP RESIDUE ON FLOOR INSIDE CABINETS BELOW SODA MACHINES IN DINING AREA.2. KETCHUP DISPENSER STAND SOILED WITH MOLD LOCATED INSIDE CABINET BELOW COUNTER TOP AT DINING ROOM BEVERAGE STATIONPROVIDE REPAIR IF LEAKS ARE PRESENT IN BEVERAGE LINES..
Location: Dining room
- 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. SODA MACHINE ICE DISPENSERS SOILED WITH CALCIUM DEPOSITS AND SYRUP BUILD UP LOCATED IN DINING ROOM BEVERAGE STATION.2, ORANGE JUCE NOZZLE AREA HEAVILY SOILED WITH DRIED JUICE RESIDUE. CLEAN AND SANITIZE ON A FREQUENT BASIS TO PREVENT ACCUMULATION AND BUILD UP.3, BEVERAGE LID STORAGE AREA IN DRIVE THRU AREA SOILED WITH BUILD UP. DETAIL CLEAN AREA THOROUGHLY.
Location: Dining room
Equipment: Soda machine
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS AT SERVICE COUNTER HAND SINK.
Location: Service counter
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. SANITIZER DISPENSER TUBE TIED TO 3 BAY FAUCET WITH A FOOD SERVICE GLOVE. TUBE TOO SHORT TO EXTEND INTO SANITIZER SINK.PROVIDE A TUBE OF SUITABLE LENGTH THAT WILL EXTEND INTO 3 BAY SANITIZER SINK. A TUBE IS ON ORDER ACCORDING TO MANAGER.2. WIPING CLOTH TIED AROUND MOP SINK HOSE TO CONTAIN HOLE IN TUBE. PROVIDE REPAIR OR REPLACE DAMAGED TUBE.
Location: Kitchen (back)
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: 1. SANITIZER DISPENSER TUBE TIED TO 3 BAY FAUCET WITH A FOOD SERVICE GLOVE. TUBE TOO SHORT TO EXTEND INTO SANITIZER SINK.PROVIDE A TUBE OF SUITABLE LENGTH THAT WILL EXTEND INTO 3 BAY SANITIZER SINK. A TUBE IS ON ORDER ACCORDING TO MANAGER.2. WIPING CLOTH TIED AROUND MOP SINK HOSE TO CONTAIN HOLE IN TUBE. PROVIDE REPAIR OR REPLACE DAMAGED TUBE.
Location: Kitchen (back)
Equipment: Mop sink
|
03/26/2014 | Routine |
- 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: CLEANING CHEMICALS STORED ABOVE THREE COMPARTMENT SINK.STORE CLEANING PRODUCTS BELOW THREE BAY SINK TO PROTECT FROM POSSIBLE CHEMICAL CONTAMINATION.
Location: Kitchen
|
01/27/2014 | Illness Complaint |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FOOD STORED ON SHELVING SOILED WITH MOLD LOCATED INSIDE REACH IN DAIRY COOLER CONTAINING SHELL EGGS.CLEAN AND SANITIZE INTERIOR REACH IN COOLER THOROUGHLY ON FREQUENT BASIS TO PREVENT MOLD GROWTH.
Location: Kitchen
Equipment: Reach in cooler
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: FOOD EMPLOYEE DID NOT SANITIZE A PAIR OF TONGS AFTER CLEANING AT 3 COMPARTMENT SINK.ENSURE EQUIPMENT IS SANITIZED IMMEDIATELY AFTER CLEANING.
Location: Kitchen (back)
Equipment: 3-bay
- 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: TOP SHELF CONTAINING SANDWICH CARTONS STORED IMPROPERLY ON MAKE LINE.STORE CARTONS INVERTED TO PREVENT CONTAMINATION ON THE INTERIOR.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: BEVERAGE CUP USED TO HOLD UP TONG HOLDER BELOW WARMER ON SANDWICH MAKE LINE.PROVIDE REPAIR.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SYRUP BUILD UP ON THE FLOOR INSIDE CABINETS BELOW SODA MACHINE IN THE DINING ROOM.CLEAN AREA THOROUGHLY AND REPAIR LEAKY FOUNTAIN SYRUP LINES.RECHECK: NOT CORRECTED. PLEASE CLEAN INSIDE CABINETS BELOW SODA MACHINES THOROUGHLY.
Location: Dining room
Equipment: Soda machine
- 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. HEAVY MOLD GROWTH ON SURFACES OF SODA MACHINES/ICE DISPENSERS IN DRIVE THRU AND DINING AREA.CLEAN AND SANITIZE MACHINES ON A FREQUENT BASIS TO PREVENT DEVELOPMENT OF MOLD ON SURFACES OF EQUIPMENT.2. SHAKE MACHINE SOILED WITH DRIED MIX NEAR DISPENSE AREA. CLEAN AND SANITIZE THOROUGHLY ON A REGULAR BASIS TO PREVENT BUILD UP.RECHECK: SODA GUN NOZZLES/DISPENSE AREA SOILED WITH BUILD UP. CLEAN AND SANITIZE THOROUGHLY.
Location: Service counter
Equipment: Soda machine
- 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. HEAVY MOLD GROWTH ON SURFACES OF SODA MACHINES/ICE DISPENSERS IN DRIVE THRU AND DINING AREA.CLEAN AND SANITIZE MACHINES ON A FREQUENT BASIS TO PREVENT DEVELOPMENT OF MOLD ON SURFACES OF EQUIPMENT.2. SHAKE MACHINE SOILED WITH DRIED MIX NEAR DISPENSE AREA. CLEAN AND SANITIZE THOROUGHLY ON A REGULAR BASIS TO PREVENT BUILD UP.RECHECK: SODA GUN NOZZLES/DISPENSE AREA SOILED WITH BUILD UP. CLEAN AND SANITIZE THOROUGHLY.
Location: Dining room
Equipment: Soda machine
- Linens food contact (corrected)
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Comments: OPENING OF CATSUP AND MUSTARD DISPENSERS STORED ON TOWEL.PROVIDE AN ALTERNATIVE MATERIAL SUCH AS A TRAY, DELI TISSUE, ETC....TO STORE DISPENSERS.
Location: Cook line
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08/08/2013 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FOOD STORED ON SHELVING SOILED WITH MOLD LOCATED INSIDE REACH IN DAIRY COOLER CONTAINING SHELL EGGS.CLEAN AND SANITIZE INTERIOR REACH IN COOLER THOROUGHLY ON FREQUENT BASIS TO PREVENT MOLD GROWTH.
Location: Kitchen
Equipment: Reach in cooler
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: FOOD EMPLOYEE DID NOT SANITIZE A PAIR OF TONGS AFTER CLEANING AT 3 COMPARTMENT SINK.ENSURE EQUIPMENT IS SANITIZED IMMEDIATELY AFTER CLEANING.
Location: Kitchen (back)
Equipment: 3-bay
- 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: TOP SHELF CONTAINING SANDWICH CARTONS STORED IMPROPERLY ON MAKE LINE.STORE CARTONS INVERTED TO PREVENT CONTAMINATION ON THE INTERIOR.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: BEVERAGE CUP USED TO HOLD UP TONG HOLDER BELOW WARMER ON SANDWICH MAKE LINE.PROVIDE REPAIR.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SYRUP BUILD UP ON THE FLOOR INSIDE CABINETS BELOW SODA MACHINE IN THE DINING ROOM.CLEAN AREA THOROUGHLY AND REPAIR LEAKY FOUNTAIN SYRUP LINES.
Location: Dining room
Equipment: Soda machine
- 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. HEAVY MOLD GROWTH ON SURFACES OF SODA MACHINES/ICE DISPENSERS IN DRIVE THRU AND DINING AREA.CLEAN AND SANITIZE MACHINES ON A FREQUENT BASIS TO PREVENT DEVELOPMENT OF MOLD ON SURFACES OF EQUIPMENT.2. SHAKE MACHINE SOILED WITH DRIED MIX NEAR DISPENSE AREA.CLEAN AND SANITIZE THOROUGHLY ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Service counter
Equipment: Soda machine
- 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. HEAVY MOLD GROWTH ON SURFACES OF SODA MACHINES/ICE DISPENSERS IN DRIVE THRU AND DINING AREA.CLEAN AND SANITIZE MACHINES ON A FREQUENT BASIS TO PREVENT DEVELOPMENT OF MOLD ON SURFACES OF EQUIPMENT.2. SHAKE MACHINE SOILED WITH DRIED MIX NEAR DISPENSE AREA.CLEAN AND SANITIZE THOROUGHLY ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Dining room
Equipment: Soda machine
- Linens food contact
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Comments: OPENING OF CATSUP AND MUSTARD DISPENSERS STORED ON TOWEL.PROVIDE AN ALTERNATIVE MATERIAL SUCH AS A TRAY, DELI TISSUE, ETC....TO STORE DISPENSERS.
Location: Cook line
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08/01/2013 | Routine |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: REACH IN REFRIGERATOR HOLDING FOOD AT 50 DEGREES F. REPAIR COOLER TO HOLD FOOD ITEMS AT THE PROPER COLD HOLDING OF 41 DEGREES F AND/OR BELOW. ALL FOOD REMOVED TO AN ALTERNATE COOLER HOLDING AT 41 DEGREES F.
Location: Kitchen
- 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: EMPLOYEE WORKING ON FRONT LINE WIPED HAND ACROSS NOSE AND DID NOT WASH HANDS IMMEDIATELY THERE AFTER. ENSURE HANDS ARE WASHED THOROUGHLY IMMEDIATELY AFTER CONTAMINATION.
- 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: SANITIZING SOLUTION IN BUCKETS NOT MAINTAINING THE PROPER CONCENTRATION OF 50 PPM CHLORINE.
Location: Kitchen (back)
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: OBSERVED EMPLOYEES (MANAGERS) PREPARING FOOD ON SANDWICH MAKE LINE WITHOUT WEARING HAIR RESTRAINTS. ALL INDIVIDUALS PREPARING FOOD ARE REQUIRED TO WEAR HAIR RESTRAINTS.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REACH IN COOLER HOLDING AT 50 DEGREES F. REPAIR REACH IN COOLER TO HOLD FOOD AT 41 DEGREES F.
Location: Kitchen (back)
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Service counter
Equipment: Hand sink
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01/31/2013 | 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: REACH IN REFRIGERATOR HOLDING FOOD AT 50 DEGREES F. REPAIR COOLER TO HOLD FOOD ITEMS AT THE PROPER COLD HOLDING OF 41 DEGREES F AND/OR BELOW. ALL FOOD REMOVED TO AN ALTERNATE COOLER HOLDING AT 41 DEGREES F.
Location: Kitchen
- 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: EMPLOYEE WORKING ON FRONT LINE WIPED HAND ACROSS NOSE AND DID NOT WASH HANDS IMMEDIATELY THERE AFTER. ENSURE HANDS ARE WASHED THOROUGHLY IMMEDIATELY AFTER CONTAMINATION.
- 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: SANITIZING SOLUTION IN BUCKETS NOT MAINTAINING THE PROPER CONCENTRATION OF 50 PPM CHLORINE.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REACH IN COOLER HOLDING AT 50 DEGREES F. REPAIR REACH IN COOLER TO HOLD FOOD AT 41 DEGREES F.
Location: Kitchen (back)
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Service counter
Equipment: Hand sink
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01/24/2013 | Routine |
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Deep fryer
|
10/01/2012 | Recheck |
| No violation noted during this evaluation. | 09/06/2012 | Non-Illness Complaint |
| No violation noted during this evaluation. | 08/17/2012 | Non-Illness Complaint |
| No violation noted during this evaluation. | 08/17/2012 | Non-Illness Complaint |
- 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: BOTTLE OF WINOW CLEANER IMPROPERLY LABELED "SANITZER" AND STORED NEAR PACKAGED FOOD CARTONS. LABEL BOTTLE WITH CORRECT CONTENTS AND STORE IN APPROPRIATE AREA.
Location: Kitchen (back)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. INTERIOR REACH IN DAIRY COOLER CONTAINING RAW SHELL EGGS SOILED WITH MOLD AND FOOD RESIDUE. 2. MUFFIN AND UHC TRAYS STORED SOILED WITH DRIED AND ENCRUSTED FOOD RESIDUE ON SURFACES.3. CLEAN AND SANITZED UTENSILS STORED ON A TRAY SOILED WITH RUST, GREASE, AND FOOD RESIDUE.4. CLEAN EQUIPMENT STORED ON A DIRTY SHELF IN BACK PREP AREA. ENSURE ALL FOOD CONTACT SURFACES OF EQUIPMENT ARE CLEANED THOROUGHLY BEFORE STORAGE OF EQUIPMENT.
Location: Kitchen
- Improper sanitizing of utensil(s) and equipment (corrected on site)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: FOOD SERVICE TRAYS AND OTHER CONTAINERS STORED ON DRAIN BOARD NOT SANITIZED AFTER CLEANING. QUAT SANITIZER NOT AVAILABLE. UTILIZE AN ALTERNATE SOURCE TO SANITZE EQUIPMENT.
Location: Three bay area
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: THERMOMETER NOT AVAILABLE INSIDE REACH IN COOLER IN BEVERAGE STATION AT SERVICE COUNTER. PROVIDE
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: INSIDE CABINET BELOW SODA MACHINE LOCATED IN THE DINING ROOM SOILED WITH SYRUP AND OTHER RESIDUE. CLEAN THOROUGHLY
Location: Dining room
- 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: ICE DISPENSERS AND BEVERAGE DISPENSING NOZZLE AREAS SOILED WITH SLIME MOLD AND SYRUP RESIDUE LOCATED ON SODA MACHINE IN DINING ROOM. CLEAN AND SANITIZE ON A REGULAR BASIS.
Location: Dining room
- 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: ICE SCOOP HANDLES INSIDE ICE MACHINE WERE LYING DOWN IN THE ICE. ENSURE HANDLES ARE STORED ABOVE THE ICE TO PREVENT POSSIBLE CONTAMINATION.
Location: Kitchen
|
08/02/2012 | 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: BOTTLE OF WINOW CLEANER IMPROPERLY LABELED "SANITZER" AND STORED NEAR PACKAGED FOOD CARTONS. LABEL BOTTLE WITH CORRECT CONTENTS AND STORE IN APPROPRIATE AREA.
Location: Kitchen (back)
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. INTERIOR REACH IN DAIRY COOLER CONTAINING RAW SHELL EGGS SOILED WITH MOLD AND FOOD RESIDUE. 2. MUFFIN AND UHC TRAYS STORED SOILED WITH DRIED AND ENCRUSTED FOOD RESIDUE ON SURFACES.3. CLEAN AND SANITZED UTENSILS STORED ON A TRAY SOILED WITH RUST, GREASE, AND FOOD RESIDUE.4. CLEAN EQUIPMENT STORED ON A DIRTY SHELF IN BACK PREP AREA. ENSURE ALL FOOD CONTACT SURFACES OF EQUIPMENT ARE CLEANED THOROUGHLY BEFORE STORAGE OF EQUIPMENT.
Location: Kitchen
- Improper sanitizing of utensil(s) and equipment (corrected on site)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: FOOD SERVICE TRAYS AND OTHER CONTAINERS STORED ON DRAIN BOARD NOT SANITIZED AFTER CLEANING. QUAT SANITIZER NOT AVAILABLE. UTILIZE AN ALTERNATE SOURCE TO SANITZE EQUIPMENT.
Location: Three bay area
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: THERMOMETER NOT AVAILABLE INSIDE REACH IN COOLER IN BEVERAGE STATION AT SERVICE COUNTER. PROVIDE
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: INSIDE CABINET BELOW SODA MACHINE LOCATED IN THE DINING ROOM SOILED WITH SYRUP AND OTHER RESIDUE. CLEAN THOROUGHLY
Location: Dining room
- 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: ICE DISPENSERS AND BEVERAGE DISPENSING NOZZLE AREAS SOILED WITH SLIME MOLD AND SYRUP RESIDUE LOCATED ON SODA MACHINE IN DINING ROOM. CLEAN AND SANITIZE ON A REGULAR BASIS.
Location: Dining room
- 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: ICE SCOOP HANDLES INSIDE ICE MACHINE WERE LYING DOWN IN THE ICE. ENSURE HANDLES ARE STORED ABOVE THE ICE TO PREVENT POSSIBLE CONTAMINATION.
Location: Kitchen
|
07/27/2012 | Routine |
- 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: FOOD EMPLOYEE APPLIED GLOVES TO HANDS WITHOUT WASHING HANDS PRIOR. ENSURE FOOD EMPLOYEES WASH HANDS THOROUGHLY BEFORE APPLYING A FRESH SET OF GLOVES AND IN BETWEEN GLOVE CHANGE.
- 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: OPENED PACKAGE OF CANADIAN BACON STORED NEXT TO TRAYS OF STACKED RAW SHELL EGGS. STORE HAM ABOVE READY TO EAT FOODS TO PREVENT CROSS CONTAMINATION.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EQUIPMENT (AMBER, BLUE, WHITE WARMING TRAYS, RINGS, BASKETS, UTENSILS, ETC..) STORED SOILED WITH DRIED FOOD AND GREASE RESIDUE ON SOILED SHELVING BEHIND MAKE LINE. CLEAN ALL EQUIPMENT THOROUGHLY BEFORE STORAGE AND ENSURE STORAGE AREA IS CLEAN AS WELL.
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: RACK OF BUNS STORED IN FRONT OF HAND SINK LOCATED BEHIND SANDWHICH MAKE LINE. STORE NOTHING IN FRONT OF HAND SINK TO ALLOW ACCESS TO WASH HANDS AT ALL TIMES.
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: NO WATER AVAILABLE AT HAND SINK LOCATED BEHIND MAKE LINE. PROVIDE WATER TO HAND SINK AT A MINIMUM OF 100 DEGREES F.
- 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: MANAGER PREPARING SANDWHICHES ON MAKE LINE WITHOUT WEARING A HAIR RESTRAINT.
- 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: JACKET HANGING ON BUN RACK LOCATED IN BACK DRY STORAGE AREA. STORE JACKET ON COAT RACK AWAY FROM FOOD STORAGE.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: OBSERVED WET TOWELS STORED ON COUNTER TOPS. STORE WET TOWELS IN SANITIZER BUCKETS WHEN NOT IN USE.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. MCFLURRY STATION CONTAINING LIDS, CUPS, SPOONS, SOILED. CLEAN THOROUGHLY.2. BEVERAGE STATION IN DINING ROOM SOILED (ICE DISPENSER, COUNTER TOP, LID HOLDER, TEA CANISTERS,COUNTER TOP, AND AREA UNDER CABINET)3. 1 BAY FAUCET FIXTURE SOILED WITH BUILD UP (SINK WHERE ONIONS ARE PREPPED).
- Hand sink/trash can (corrected on site)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: TRASH CAN NOT AVAILABLE AT HAND SINK LOCATED AT FRONT SERVICE COUNTER.
- Single Service Storage (corrected)
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: EXPOSED SANDWHICH CARTONS ON TOP SHELF STORED IMPROPERLY ON SANDWHICH MAKE LINE. STORE CARTONS INVERTED TO PREVENT CONTAMINATION ON THE INTERIOR.
|
01/13/2012 | Recheck |
- 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: FOOD EMPLOYEE APPLIED GLOVES TO HANDS WITHOUT WASHING HANDS PRIOR. ENSURE FOOD EMPLOYEES WASH HANDS THOROUGHLY BEFORE APPLYING A FRESH SET OF GLOVES AND IN BETWEEN GLOVE CHANGE.
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: OPENED PACKAGE OF CANADIAN BACON STORED NEXT TO TRAYS OF STACKED RAW SHELL EGGS. STORE HAM ABOVE READY TO EAT FOODS TO PREVENT CROSS CONTAMINATION.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EQUIPMENT (AMBER, BLUE, WHITE WARMING TRAYS, RINGS, BASKETS, UTENSILS, ETC..) STORED SOILED WITH DRIED FOOD AND GREASE RESIDUE ON SOILED SHELVING BEHIND MAKE LINE. CLEAN ALL EQUIPMENT THOROUGHLY BEFORE STORAGE AND ENSURE STORAGE AREA IS CLEAN AS WELL.
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: RACK OF BUNS STORED IN FRONT OF HAND SINK LOCATED BEHIND SANDWHICH MAKE LINE. STORE NOTHING IN FRONT OF HAND SINK TO ALLOW ACCESS TO WASH HANDS AT ALL TIMES.
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: NO WATER AVAILABLE AT HAND SINK LOCATED BEHIND MAKE LINE. PROVIDE WATER TO HAND SINK AT A MINIMUM OF 100 DEGREES F.
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: MANAGER PREPARING SANDWHICHES ON MAKE LINE WITHOUT WEARING A HAIR RESTRAINT.
- 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: JACKET HANGING ON BUN RACK LOCATED IN BACK DRY STORAGE AREA. STORE JACKET ON COAT RACK AWAY FROM FOOD STORAGE.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: OBSERVED WET TOWELS STORED ON COUNTER TOPS. STORE WET TOWELS IN SANITIZER BUCKETS WHEN NOT IN USE.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. MCFLURRY STATION CONTAINING LIDS, CUPS, SPOONS, SOILED. CLEAN THOROUGHLY.2. BEVERAGE STATION IN DINING ROOM SOILED (ICE DISPENSER, COUNTER TOP, LID HOLDER, TEA CANISTERS,COUNTER TOP, AND AREA UNDER CABINET)3. 1 BAY FAUCET FIXTURE SOILED WITH BUILD UP (SINK WHERE ONIONS ARE PREPPED).
- Hand sink/trash can (corrected on site)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: TRASH CAN NOT AVAILABLE AT HAND SINK LOCATED AT FRONT SERVICE COUNTER.
- Single Service Storage
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: EXPOSED SANDWHICH CARTONS ON TOP SHELF STORED IMPROPERLY ON SANDWHICH MAKE LINE. STORE CARTONS INVERTED TO PREVENT CONTAMINATION ON THE INTERIOR.
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01/04/2012 | Routine |
Restaurant representatives - add corrected or new information about MCDONALD'S, 10955 PENDLETON PIKE, Indianapolis, IN »