- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. LIDS TO ALL THREE BULK STORAGE CONTAINERS ARE BROKEN AND CHIPPED.REPLACE.
Location: Kitchen
Equipment: Bulk food containers
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. CAULKING ALONG DISHMACHINE IS BECOMING SOILED AND MOLDED.CLEAN OR REPLACE.
Location: Dish machine area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SPRAYER ARM FOR DISHMACHINE AREA IS SOILED,CLEAN AND SANITIZE.
Location: Dish machine area
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08/22/2014 | 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: 3/7/2014: EMPLOYEES MUST WASH HANDS AFTER HANDLING SOILED EQUIPMENT/DISHES BEFORE HANDLING SANITIZED EQUIPMENT AND DISHES. EMPLOYEE HANDLED SOILED DISHES AT DISH MACHINE AND THEN MOVED SANITIZED CADDY OF SILVERWARE TO STORAGE SHELF. SOILED EQUIPMENT AND DISHES THAT HAVE BEEN USED BY CUSTOMERS POTENTIALLY CARRY DISEASE. NOROVIRUS IS EASILY SPREAD IN THIS MANNER.
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 3/7/2014: DESIGNATE ARE FOR EMPLOYEE DRINKS. MOVE EMPLOYEE DRINKS TO LOWEST AREA AVAILABLE IN WAIT STAFF AREA. STORING DRINKS WITH AND ABOVE CLEAN EQUIPMENT AND FOOD ITEMS PROVIDES POSSIBLE CONTAMINATION OF EQUIPMENT AND FOOD ITEMS.
Location: Wait staff area
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 3/7/2014: USE HAND SINK FOR HAND WASHING ONLY. EMPLOYEE IN DISH MACHINE AREA FILLED A CONTAINER WITH WATER FROM THE HAND SINK TO USE AT THE DISH MACHINE. FILL WATER FROM PREP SINK.
Location: Dish machine area
Equipment: Hand sink
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03/14/2014 | 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: 3/7/2014: EMPLOYEES MUST WASH HANDS AFTER HANDLING SOILED EQUIPMENT/DISHES BEFORE HANDLING SANITIZED EQUIPMENT AND DISHES. EMPLOYEE HANDLED SOILED DISHES AT DISH MACHINE AND THEN MOVED SANITIZED CADDY OF SILVERWARE TO STORAGE SHELF. SOILED EQUIPMENT AND DISHES THAT HAVE BEEN USED BY CUSTOMERS POTENTIALLY CARRY DISEASE. NOROVIRUS IS EASILY SPREAD IN THIS MANNER.
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 3/7/2014: DESIGNATE ARE FOR EMPLOYEE DRINKS. MOVE EMPLOYEE DRINKS TO LOWEST AREA AVAILABLE IN WAIT STAFF AREA. STORING DRINKS WITH AND ABOVE CLEAN EQUIPMENT AND FOOD ITEMS PROVIDES POSSIBLE CONTAMINATION OF EQUIPMENT AND FOOD ITEMS.
Location: Wait staff area
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 3/7/2014: USE HAND SINK FOR HAND WASHING ONLY. EMPLOYEE IN DISH MACHINE AREA FILLED A CONTAINER WITH WATER FROM THE HAND SINK TO USE AT THE DISH MACHINE. FILL WATER FROM PREP SINK.
Location: Dish machine area
Equipment: Hand sink
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03/07/2014 | Routine |
- CO2 tanks unrestrained (corrected on site)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: All C02 tanks were not restrainedensure tanks are always chainedRepeat violation
- 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 using the "One glove method" but touched ready to eat sandwich with bare handsGloves, deli wrap, utensil must be used when there is no longer a cook step with ready to eat foodsNext observance will result in a citation
- 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: Cook had to be told not to aplly gloves without handwashing firsthands must be washed with each glove changeRepeat violation
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11/07/2013 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: All C02 tanks were not restrainedensure tanks are always chainedRepeat violation
- 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 using the "One glove method" but touched ready to eat sandwich with bare handsGloves, deli wrap, utensil must be used when there is no longer a cook step with ready to eat foodsNext observance will result in a citation
- 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: Cook had to be told not to aplly gloves without handwashing firsthands must be washed with each glove changeRepeat violation
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10/31/2013 | 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: Pizza cooler at 52 degreesadjust or repair to 41 or below
Location: Cook line
- 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: gloves applied without hand washingensure hands are washed with each glove change
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Hot cut potatoes stacked in lexan and put in prep top coolerCool potatoes on a sheet pan in walk in and get to 41 before putting on cooklineprep tops are designed to hold temperature not to cool hot foods
Location: Cook line
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06/27/2013 | 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: Pizza cooler at 52 degreesadjust or repair to 41 or below
Location: Cook line
- 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: gloves applied without hand washingensure hands are washed with each glove change
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Hot cut potatoes stacked in lexan and put in prep top coolerCool potatoes on a sheet pan in walk in and get to 41 before putting on cooklineprep tops are designed to hold temperature not to cool hot foods
Location: Cook line
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06/20/2013 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: Restarin all co2 tanks - full or empty- with chain or bungee
- 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: Salad cooler holding at 50-52Repair has been called for this eveningEnsure food maintains at 41 or below while waiting on repair
Location: Cook line
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Clean pans stored with chemicalsDo not store any food contact items with chemicals
Location: Dish machine area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Fan cover in walk in cooler over cheese storage is dustyclean regularly
Location: Walk-in cooler
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Ensure wet cloths are returned to sanitizer bucket when not in use
Location: Kitchen
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02/05/2013 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: Restarin all co2 tanks - full or empty- with chain or bungee
- 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: Salad cooler holding at 50-52Repair has been called for this eveningEnsure food maintains at 41 or below while waiting on repair
Location: Cook line
- Improper storage of clean equipment (corrected on site)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Clean pans stored with chemicalsDo not store any food contact items with chemicals
Location: Dish machine area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Fan cover in walk in cooler over cheese storage is dustyclean regularly
Location: Walk-in cooler
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Ensure wet cloths are returned to sanitizer bucket when not in use
Location: Kitchen
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01/28/2013 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: Chain or bungee all CO2 tanks full or empty
- 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 beef bag stored over raw shrimp boxstore seafood above beef
Location: Walk-in cooler
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: Lemon/tomatoe wedger soiled and stored on shelf above prep areaclean and sanitize prior to storageChef indicated that they don't use it and will remove it
Location: Prep area
- 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: Several soiled pans stored in front of backroom hand sinkSoiled dish area is very small allowing dishes to be put on floor in surrounding areaOne must lean over soiled dishes to wash handsattempt to find another location or way to store soiled lexans, dishes while they wait to be washed
Location: Dish machine area
Equipment: Hand sink
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: Employees washing/rinsing hands with and without soap for periods less than 10 secondsHands must be washed with soap apply friction for 10 to 15 seconds and dry with disposable towel
Location: Prep area
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: Employees washing/rinsing hands with and without soap for periods less than 10 secondsHands must be washed with soap apply friction for 10 to 15 seconds and dry with disposable towel
Location: Cook line
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Cutting board used to cover prep sink is blackened and heavily scoredreplace9-14In process - GM has ordered new
Location: Prep area
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Bags of pasta recently cooked were bagged and put in cold topensure pasta is cooled prior to storing in prep top as this cooler is not designed to cool foods only hold foods at appropriate temp. Use walk in cooler to get pasta to temp and thenstore on cookline
Location: Cook line
Equipment: Prep Top Cooler
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Cookline hand sink by kitchen door without towelsemployees shaking hands and using their aprons to dry hands
Location: Cook line
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09/14/2012 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: Chain or bungee all CO2 tanks full or empty
- 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 beef bag stored over raw shrimp boxstore seafood above beef
Location: Walk-in cooler
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: Lemon/tomatoe wedger soiled and stored on shelf above prep areaclean and sanitize prior to storageChef indicated that they don't use it and will remove it
Location: Prep area
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Several soiled pans stored in front of backroom hand sinkSoiled dish area is very small allowing dishes to be put on floor in surrounding areaOne must lean over soiled dishes to wash handsattempt to find another location or way to store soiled lexans, dishes while they wait to be washed
Location: Dish machine area
Equipment: Hand sink
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: Employees washing/rinsing hands with and without soap for periods less than 10 secondsHands must be washed with soap apply friction for 10 to 15 seconds and dry with disposable towel
Location: Prep area
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: Employees washing/rinsing hands with and without soap for periods less than 10 secondsHands must be washed with soap apply friction for 10 to 15 seconds and dry with disposable towel
Location: Cook line
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Cutting board used to cover prep sink is blackened and heavily scoredreplace
Location: Prep area
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Bags of pasta recently cooked were bagged and put in cold topensure pasta is cooled prior to storing in prep top as this cooler is not designed to cool foods only hold foods at appropriate temp. Use walk in cooler to get pasta to temp and thenstore on cookline
Location: Cook line
Equipment: Prep Top Cooler
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Cookline hand sink by kitchen door without towelsemployees shaking hands and using their aprons to dry hands
Location: Cook line
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09/06/2012 | 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: Cooked cubed chicken in prep top in 1/6 plastic pan at 66 degreesallow chicken to cool to 41 before putting in prep top cooler
Location: Cook line
Equipment: Prep Top Cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Soiled knife returned to rackensure knives are cleaned and sanitized prior to storage
Location: Cook line
Equipment: Knife/utensil rack
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Please resurface blackened cutting board
Location: Prep area
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: please put hot chicken in walk in on a sheet tray prior toputting on cook line
Location: Kitchen
|
03/19/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Cooked cubed chicken in prep top in 1/6 plastic pan at 66 degreesallow chicken to cool to 41 before putting in prep top cooler
Location: Cook line
Equipment: Prep Top Cooler
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Soiled knife returned to rackensure knives are cleaned and sanitized prior to storage
Location: Cook line
Equipment: Knife/utensil rack
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Please resurface blackened cutting board
Location: Prep area
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: please put hot chicken in walk in on a sheet tray prior toputting on cook line
Location: Kitchen
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03/12/2012 | Routine |
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