- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Damaged ceiling tiles around hood area in kitchen.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, and floors soiled.
Correction: Clean as needed.
Comments: Clean wall area by hood above fire suppression system containers.
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, and floors soiled.
Correction: Clean as needed.
Comments: Clean wall area by hood above fire suppression system containers.
Location: Service counter
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, and floors soiled.
Correction: Clean as needed.
Comments: Clean wall area by hood above fire suppression system containers.
Location: Kitchen (front)
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Comments: Faucet repair as needed...
Location: Womens restroom
Equipment: Hand sink
- Thermometer location (corrected)
Thermometer not located in the warmest part of the cooler.
Location: Prep area
Equipment: Reach in cooler
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09/04/2014 | Recheck |
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Damaged ceiling tiles around hood area in kitchen.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, and floors soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean up water on floor under counter where soft drink dispenser is located; under cooking equipment under hood in kitchen; wall area behind steam table unit at service counter area and by hood above fire suppression system containers.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, and floors soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean up water on floor under counter where soft drink dispenser is located; under cooking equipment under hood in kitchen; wall area behind steam table unit at service counter area and by hood above fire suppression system containers.
Location: Service counter
- Walls, floors, etc/soiled
Physical structure, walls, and floors soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean up water on floor under counter where soft drink dispenser is located; under cooking equipment under hood in kitchen; wall area behind steam table unit at service counter area and by hood above fire suppression system containers.
Location: Kitchen (front)
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Faucet repair as needed...
Location: Womens restroom
Equipment: Hand sink
- Thermometer location
Thermometer not located in the warmest part of the cooler.
Correction: Place thermometer in warmest part of the cooler. (Reach in/cold top unit at service counter area.)
Location: Prep area
Equipment: Reach in cooler
|
08/21/2014 | Routine |
- Equipment repair (corrected)
Equipment in need of repair/service.
Location: Kitchen
Equipment: Walk in cooler
|
02/13/2014 | Illness Complaint Recheck |
- Equipment repair
Equipment in need of repair/service.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Walk in cooler air temperature is around 45 F at this time... make sure walk in cooler will operate at 41 F or less.
Location: Kitchen
Equipment: Walk in cooler
|
02/11/2014 | Illness Complaint |
- Bulk labeling (corrected on site)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: Relabel white bulk food containers in kitchen. Corrected during inspection
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: portion of wall in front area of kitchen.
Location: Kitchen (front)
- 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 wall area at side of hood; and clean up water on floor by mop sink near dish machine area of kitchen.
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: Clean wall area at side of hood; and clean up water on floor by mop sink near dish machine area of kitchen.
Location: Dish machine area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize exterior surface of small stove and side of grill under hood.
Location: Cook line
Equipment: Flat grill
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize exterior surface of small stove and side of grill under hood.
Location: Cook line
Equipment: Stove
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Corrected during inspection
Location: Prep area
Equipment: Hand sink
|
02/04/2014 | 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: Re-label white bulk food containers as needed.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use. (At 3 bay sink, and prep sink drain board)
Location: Three bay area
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use. (At 3 bay sink, and prep sink drain board)
Location: Prep area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean dust from surface of hood filters..
Location: Cook line
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can, or lid/cover for existing trash can..
Location: Womens restroom
|
08/28/2013 | Routine |
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Location: Cook line
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Location: Kitchen
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Location: Prep area
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Location: Dish machine area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Location: Prep area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Location: Dish machine area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Location: Prep area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Location: Dish machine area
|
05/18/2013 | Recheck |
- Walls, floors, etc/soiled
Physical structure, walls, floors, soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Floor cleaning in dishmachine, 3 bay sink area of kitchen, and wall cleaning behind steam table in counter prep area.
Location: Dish machine area
- Walls, floors, etc/soiled
Physical structure, walls, floors, soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Floor cleaning in dishmachine, 3 bay sink area of kitchen, and wall cleaning behind steam table in counter prep area.
Location: Prep area
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. Reseal/reattach prep sink to the wall.
Location: Kitchen
Equipment: Prep sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. Restore cold water service to hand sink.
Location: Service counter
Equipment: Hand sink
|
02/13/2013 | Routine |
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods. (Raw eggs on shelving above other foods)
Location: Kitchen
Equipment: Upright cooler
- Bulk labeling (corrected on site)
Food items removed from original container not properly labeled.
Comments: Corrected during inspection
Location: Kitchen
- Cove molding (corrected)
Floor-wall junctures not coved.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean dust from ceiling tiles, light guards, and ceiling vents in kitchen.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean dust from ceiling tiles, light guards, and ceiling vents in kitchen.
Location: Kitchen (back)
- Nonfood contact surface design (corrected)
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Location: Dry storage
Equipment: Wood shelving
|
08/28/2012 | Recheck |
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods. (Raw eggs on shelving above other foods)
Correction: Food shall be protected from cross contamination. Store raw eggs below other foods on lower shelving...
Comments: Corrected during inspection
Location: Kitchen
Equipment: Upright cooler
- 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 food containers as needed.
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Reinstall molding that has come off wall.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean dust from ceiling tiles, light guards, and ceiling vents in kitchen; Clean up water on floor around mop sink area/ice machine area.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean dust from ceiling tiles, light guards, and ceiling vents in kitchen; Clean up water on floor around mop sink area/ice machine area.
Location: Kitchen (back)
- Nonfood contact surface design
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Non food-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: Paint, resurface, or seal rough cut wood shelving located in side dry storage room area, so shelving is smooth and easily cleanable.
Location: Dry storage
Equipment: Wood shelving
|
08/14/2012 | Routine |
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Cold holding prep cooler at the front line is holding potentially hazardous foods at 51.3 degrees F. Provide a tempereature of 41 degrees or below. Food has been put on ice and a repairman will be called.
- Minimize contact (Non-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: Provide a ice scoop with a handle and a holster for the storage of the ice scoop.
- Walls finished or sealed (corrected)
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: Replace the two missing ceiling tiles in the kitchen.
- 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 the ceiling vents and surrounding ceiling tiles in the kitchen.
- 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 prep coolers.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Remove the screws from the wood shelving in the storage area. Paint the wood shelving with an enamel base paint that is easily washable.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Remove the screws from the wood shelving in the storage area. Paint the wood shelving with an enamel base paint that is easily washable.
|
01/26/2012 | Recheck |
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Cold holding prep cooler at the front line is holding potentially hazardous foods at 51.3 degrees F. Provide a tempereature of 41 degrees or below. Food has been put on ice and a repairman will be called.
- Minimize contact (Non-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: Provide a ice scoop with a handle and a holster for the storage of the ice scoop.
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: Replace the two missing ceiling tiles in the kitchen.
- 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 the ceiling vents and surrounding ceiling tiles in the kitchen.
- 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 prep coolers.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Remove the screws from the wood shelving in the storage area. Paint the wood shelving with an enamel base paint that is easily washable.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Remove the screws from the wood shelving in the storage area. Paint the wood shelving with an enamel base paint that is easily washable.
|
01/20/2012 | Recheck |
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Cold holding prep cooler at the front line is holding potentially hazardous foods at 51.3 degrees F. Provide a tempereature of 41 degrees or below. Food has been put on ice and a repairman will be called.
- Minimize contact (Non-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: Provide a ice scoop with a handle and a holster for the storage of the ice scoop.
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: Replace the two missing ceiling tiles in the kitchen.
- 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 the ceiling vents and surrounding ceiling tiles in the kitchen.
- 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 prep coolers.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Remove the screws from the wood shelving in the storage area. Paint the wood shelving with an enamel base paint that is easily washable.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Remove the screws from the wood shelving in the storage area. Paint the wood shelving with an enamel base paint that is easily washable.
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01/18/2012 | Routine |
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