| No violation noted during this evaluation. | 10/28/2014 | Illness Complaint |
- 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: 1. BLADE OF TABLE MOUNTED CAN OPENER IS HEAVILY SOILED.CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Can opener
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. MOLD BUILD UP ON CAULKING AROUND THREE BAY SINK AND DISHMACHINE AREA.REMOVE MOLD, CLEAN AND SANITIZE, AND RESEAL/CAULK.
Location: Three bay area
Equipment: 3-bay
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. MOLD BUILD UP ON CAULKING AROUND THREE BAY SINK AND DISHMACHINE AREA.REMOVE MOLD, CLEAN AND SANITIZE, AND RESEAL/CAULK.
Location: Dish machine area
Equipment: Dishmachine
|
06/11/2014 | Recheck |
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1. BLADE OF TABLE MOUNTED CAN OPENER IS HEAVILY SOILED.CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Can opener
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. MOLD BUILD UP ON CAULKING AROUND THREE BAY SINK AND DISHMACHINE AREA.REMOVE MOLD, CLEAN AND SANITIZE, AND RESEAL/CAULK.
Location: Three bay area
Equipment: 3-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. MOLD BUILD UP ON CAULKING AROUND THREE BAY SINK AND DISHMACHINE AREA.REMOVE MOLD, CLEAN AND SANITIZE, AND RESEAL/CAULK.
Location: Dish machine area
Equipment: Dishmachine
|
05/29/2014 | Routine |
- 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: 1. OBSERVED SEVERAL FRUIT FLIES/GNATS THROUGHOUT ESTABLISHMENT WITH HIGHEST CONCENTRATION IN COOK LINE AREA.LOCATE SOURCE OF INFESTATION AND ELIMINATE.
Location: Cook line
- 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: 1. OBSERVED SEVERAL FRUIT FLIES/GNATS THROUGHOUT ESTABLISHMENT WITH HIGHEST CONCENTRATION IN COOK LINE AREA.LOCATE SOURCE OF INFESTATION AND ELIMINATE.
Location: Kitchen
|
09/12/2013 | 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: 1. OBSERVED SEVERAL FRUIT FLIES/GNATS THROUGHOUT ESTABLISHMENT WITH HIGHEST CONCENTRATION IN COOK LINE AREA.LOCATE SOURCE OF INFESTATION AND ELIMINATE.
Location: Cook line
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. OBSERVED SEVERAL FRUIT FLIES/GNATS THROUGHOUT ESTABLISHMENT WITH HIGHEST CONCENTRATION IN COOK LINE AREA.LOCATE SOURCE OF INFESTATION AND ELIMINATE.
Location: Kitchen
|
09/04/2013 | Illness Complaint |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DELI SLICER SOILED NEAR BLADE GUARD WITH FOOD DEBRIS. ENSURE SLICER IS THOROUGHLY CLEANED AND SANITIZED AFTER EACH USE. CLEAN AND SANITIZE ATLEAST EVERY 4 HOURS WHEN IN CONTINUOUS USE.
Location: Prep area
Equipment: Slicer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. WALK IN COOLER NOT HOLDING FOODS AT PROPER TEMPERATURE.AIR TEMPERATURE MEASURED 47-50 DEGREES F.CANADIAN BACON MEASURED 45 DEGREES F.SAUSAGE LINKS MEASURED 49 DEGREES F.REPAIR AND/OR ADJUST ACCORDINGLY TO ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
Location: Walk-in cooler
Equipment: Walk in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN FAN NEAR PREP TOP COOLER ON COOK LINE. SOILED WITH DUST.
Location: Cook line
|
08/26/2013 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DELI SLICER SOILED NEAR BLADE GUARD WITH FOOD DEBRIS. ENSURE SLICER IS THOROUGHLY CLEANED AND SANITIZED AFTER EACH USE. CLEAN AND SANITIZE ATLEAST EVERY 4 HOURS WHEN IN CONTINUOUS USE.
Location: Prep area
Equipment: Slicer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. WALK IN COOLER NOT HOLDING FOODS AT PROPER TEMPERATURE.AIR TEMPERATURE MEASURED 47-50 DEGREES F.CANADIAN BACON MEASURED 45 DEGREES F.SAUSAGE LINKS MEASURED 49 DEGREES F.REPAIR AND/OR ADJUST ACCORDINGLY TO ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
Location: Walk-in cooler
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN FAN NEAR PREP TOP COOLER ON COOK LINE. SOILED WITH DUST.
Location: Cook line
|
08/19/2013 | Routine |
- 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: SPRAY BOTTLE OF GLASS CLEANER STORED DIRECTLY NEXT TO DELI SLICER ON PREP TABLE IN BACK OF KITCHEN BY WALK IN COOLER.PLEASE STORE ALL CHEMICALS AWAY FROM FOOD AND FOOD CONTACT SURFACES TO PREVENT CONTAMINATION. CORRECTED ON SITE.
Location: Kitchen (back)
- 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: CARTONS OF RAW SHELL EGGS STORED ABOVE CONTAINER OF PASTEURIZED EGGS IN REACH IN COOLER IN COOK LINE AREA.PLEASE STORE RAW SHELL EGGS BELOW PASTEURIZED EGGS AND READY TO EAT FOODS TO PREVENT CROSS CONTAMINATION.
Location: Cook line
Equipment: Reach in cooler (2 door)
- 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: TWO KNIVES AND TWO STRAWS STORED IN HAND SINK IN COOK LINE AREA.PLEASE DO NOT STORE ANYTHING IN THE HAND SINK. HAND SINK SHOULD BE READILY ACCESSIBLE AND USED FOR HANDWASHING ONLY.
Location: Cook line
Equipment: Hand sink
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: LABELS WORN AND UNREADABLE ON BULB STORAGE CONTAINERS HOLDING FLOUR, SUGAR, ETC.PLEASE LABEL AS TO CONTENTS.
Location: Kitchen (back)
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: EXHAUST SYSTEM DUE FOR CLEANING ON JANUARY 5, 2013.PLEASE SCHEDULE CLEANING.
Location: Cook line
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: POT OF PANCAKE BATTER STORED DIRECTLY ON THE FLOOR OF THE WALK IN COOLER.PLEASE STORE ALL FOOD ITEMS AND CONTAINERS AT LEAST 6 INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION. CORRECTED ON SITE.
Location: Walk-in cooler
Equipment: Walk in cooler
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: LIGHT SHIELD CRACKED AND MISSING A PIECE ABOVE PREP TABLE IN BACK OF KITCHEN NEAR WALK IN COOLER.PLEASE REPLACE.
Location: Kitchen (back)
|
01/14/2013 | Recheck |
- 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: SPRAY BOTTLE OF GLASS CLEANER STORED DIRECTLY NEXT TO DELI SLICER ON PREP TABLE IN BACK OF KITCHEN BY WALK IN COOLER.PLEASE STORE ALL CHEMICALS AWAY FROM FOOD AND FOOD CONTACT SURFACES TO PREVENT CONTAMINATION. CORRECTED ON SITE.
Location: Kitchen (back)
- 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: CARTONS OF RAW SHELL EGGS STORED ABOVE CONTAINER OF PASTEURIZED EGGS IN REACH IN COOLER IN COOK LINE AREA.PLEASE STORE RAW SHELL EGGS BELOW PASTEURIZED EGGS AND READY TO EAT FOODS TO PREVENT CROSS CONTAMINATION.
Location: Cook line
Equipment: Reach in cooler (2 door)
- 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: TWO KNIVES AND TWO STRAWS STORED IN HAND SINK IN COOK LINE AREA.PLEASE DO NOT STORE ANYTHING IN THE HAND SINK. HAND SINK SHOULD BE READILY ACCESSIBLE AND USED FOR HANDWASHING ONLY.
Location: Cook line
Equipment: Hand sink
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: LABELS WORN AND UNREADABLE ON BULB STORAGE CONTAINERS HOLDING FLOUR, SUGAR, ETC.PLEASE LABEL AS TO CONTENTS.
Location: Kitchen (back)
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: EXHAUST SYSTEM DUE FOR CLEANING ON JANUARY 5, 2013.PLEASE SCHEDULE CLEANING.
Location: Cook line
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: POT OF PANCAKE BATTER STORED DIRECTLY ON THE FLOOR OF THE WALK IN COOLER.PLEASE STORE ALL FOOD ITEMS AND CONTAINERS AT LEAST 6 INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION. CORRECTED ON SITE.
Location: Walk-in cooler
Equipment: Walk in cooler
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: LIGHT SHIELD CRACKED AND MISSING A PIECE ABOVE PREP TABLE IN BACK OF KITCHEN NEAR WALK IN COOLER.PLEASE REPLACE.
Location: Kitchen (back)
|
01/07/2013 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Sausage held at 99 to 112 deg.F. on top of cooking grill on cooks lilne. Hold all hot foods at 135 deg.F or above.
Location: Cook line
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: 1. Food handlers touching ready-to-eat food items with bare hands. Use approved utensils to handle all ready to eat food items. Provide and use utensils such as gloves, deli wrap, or tongs.
- 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: 1. Raw whole eggs stored above ready to eat food items inside of walk in cooler. Store all raw eggs below and away from all other food items.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Trash can sitting on top of apple machine in back kitchen area. Remove, Do not store trash cans on any equipment. Clean and sanitize machine.
Location: Kitchen (back)
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Heating and cooling vents sitting inside of mop sink. Remove so as to provide easy access to mop sink.
Location: Back room
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: 1. Cove base molding missing on end of cooks line by cold top cooler. Replace all missinmg cove base molding.
Location: Cook line
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sitting out in kitchen area. Keep all wet towels clean and stored in sanitizer water when not in use.
Location: Kitchen
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Frozen egg whites and frozen pasta sauce thawing out at room temperature on cooks line. Do not thaw at room temperature. Use approved methods to thaw all frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Cook line
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. Thermometers not working inside of two door reach in cooler with pulll out cooler drawers on cooks line. Provide a working thermometer.
Location: Cook line
Equipment: Reach in cooler
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink on wait staff line. Provide.
Location: Wait staff area
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. Faucet leaking at hand sink on cooks line. Repair.
Location: Cook line
Equipment: Hand sink
|
04/25/2012 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Sausage held at 99 to 112 deg.F. on top of cooking grill on cooks lilne. Hold all hot foods at 135 deg.F or above.
Location: Cook line
- 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: 1. Food handlers touching ready-to-eat food items with bare hands. Use approved utensils to handle all ready to eat food items. Provide and use utensils such as gloves, deli wrap, or tongs.
- 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: 1. Raw whole eggs stored above ready to eat food items inside of walk in cooler. Store all raw eggs below and away from all other food items.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Trash can sitting on top of apple machine in back kitchen area. Remove, Do not store trash cans on any equipment. Clean and sanitize machine.
Location: Kitchen (back)
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Heating and cooling vents sitting inside of mop sink. Remove so as to provide easy access to mop sink.
Location: Back room
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: 1. Cove base molding missing on end of cooks line by cold top cooler. Replace all missinmg cove base molding.
Location: Cook line
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sitting out in kitchen area. Keep all wet towels clean and stored in sanitizer water when not in use.
Location: Kitchen
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Frozen egg whites and frozen pasta sauce thawing out at room temperature on cooks line. Do not thaw at room temperature. Use approved methods to thaw all frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Cook line
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. Thermometers not working inside of two door reach in cooler with pulll out cooler drawers on cooks line. Provide a working thermometer.
Location: Cook line
Equipment: Reach in cooler
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink on wait staff line. Provide.
Location: Wait staff area
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. Faucet leaking at hand sink on cooks line. Repair.
Location: Cook line
Equipment: Hand sink
|
04/18/2012 | Routine |
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