- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: A pan of lasagna in the walk in cooler was 51 F after2 days. Discard.
Location: Walk-in cooler
- 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: There are mouse droppings in the dry store room. Contact exterminator.
Location: Dry storage
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Cook did not change gloves between task changes (raw & ready to eat, wet towels etc).
- 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 handled numerous things with gloves on (raw eggs, wet towels etc) without changing gloves & washing hands. Always change gloves & wash your hands between task changes.
- 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: There were open drinks on the front service counter. Provide lids & straws. Do not store with or over clean utensils.
Location: Service counter
- 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: There were muffins in the refrigerated drawers with raw fish& chicken. Store all ready to eat foods away then raw meat & chicken.
Location: Cook line
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: There was no discard date on a pan of lasagna.
Location: Walk-in cooler
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: There were sliced meats in the walk in cooler past the date mark. Discard.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) There were soiled utensils in a bus tub below the slicer. Re-wash all.2) The slicer was soiled..
Location: Kitchen (back)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) There were soiled utensils in a bus tub below the slicer. Re-wash all.2) The slicer was soiled..
Location: Kitchen (back)
- 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: 2 employees washed their hands for 5 seconds or Less & with out soap.
Location: Kitchen
- 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: The sanitizer was 0-25 ppm. Adjust to 50 ppm.
Location: Cook line
- 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: There were no scoops for the soft drink ice bin. Provide scoop.
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: There is a gap below the back door. Provide an effective door Sweep.
Location: Kitchen
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Remove all unnecessary items the the "office" area.
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: The stainless wall caroming at the dish machine mea is damaged on are end. Replace.
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: 1) The walls below the dish machine are heavily soiled.2) The floors are soiled or wet in various areas.
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: 1) The walls below the dish machine are heavily soiled.2) The floors are soiled or wet in various areas.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: There are wet towels on the countertops.
Location: Kitchen
- Nonfood contact surface design
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: The wood counter below the coffee pots is badly deteriorated. Remove. Replace with stainless if needed.
Location: Service counter
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) The reach in cooler door gasket is torn. Replace.2) The glass door Coca Cola refrigerator has rusted shelving.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) The reach in cooler door gasket is torn. Replace.2) The glass door Coca Cola refrigerator has rusted shelving.
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) The shelving in the walk in cooler is soiled.2) There were mouse droppings on the dry storage shelves. Clean the shelves. Check daily for any new activity.3) The shelving is soiled on the front service counter.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) The shelving in the walk in cooler is soiled.2) There were mouse droppings on the dry storage shelves. Clean the shelves. Check daily for any new activity.3) The shelving is soiled on the front service counter.
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) The shelving in the walk in cooler is soiled.2) There were mouse droppings on the dry storage shelves. Clean the shelves. Check daily for any new activity.3) The shelving is soiled on the front service counter.
Location: Service counter
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: There was a steam well full of water (below the prep table). Clean the Steamer
Location: Kitchen (back)
|
03/14/2011 | Recheck |
- Cooling time (corrected on site)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: A pan of lasagna in the walk in cooler was 51 F after2 days. Discard.
Location: Walk-in cooler
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: There are mouse droppings in the dry store room. Contact exterminator.
Location: Dry storage
- Glove Use (Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Cook did not change gloves between task changes (raw & ready to eat, wet towels etc).
- 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: Cook handled numerous things with gloves on (raw eggs, wet towels etc) without changing gloves & washing hands. Always change gloves & wash your hands between task changes.
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: There were open drinks on the front service counter. Provide lids & straws. Do not store with or over clean utensils.
Location: Service counter
- 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: There were muffins in the refrigerated drawers with raw fish& chicken. Store all ready to eat foods away then raw meat & chicken.
Location: Cook line
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: There was no discard date on a pan of lasagna.
Location: Walk-in cooler
- Discarding datemarking (corrected on site)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: There were sliced meats in the walk in cooler past the date mark. Discard.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) There were soiled utensils in a bus tub below the slicer. Re-wash all.2) The slicer was soiled..
Location: Kitchen (back)
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) There were soiled utensils in a bus tub below the slicer. Re-wash all.2) The slicer was soiled..
Location: Kitchen (back)
- 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: 2 employees washed their hands for 5 seconds or Less & with out soap.
Location: Kitchen
- 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: The sanitizer was 0-25 ppm. Adjust to 50 ppm.
Location: Cook line
- Minimize contact (Non-Critical)
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: There were no scoops for the soft drink ice bin. Provide scoop.
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: There is a gap below the back door. Provide an effective door Sweep.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Remove all unnecessary items the the "office" area.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: The stainless wall caroming at the dish machine mea is damaged on are end. Replace.
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: 1) The walls below the dish machine are heavily soiled.2) The floors are soiled or wet in various areas.
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: 1) The walls below the dish machine are heavily soiled.2) The floors are soiled or wet in various areas.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: There are wet towels on the countertops.
Location: Kitchen
- Nonfood contact surface design
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: The wood counter bola. the coffee pots is badly deteriorated. Remove. Replace with stainless if needed.
Location: Service counter
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) The reach in cooler door gasket is torn. Replace.2) The glass door Coca Cola refrigerator has rusted shelving.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) The reach in cooler door gasket is torn. Replace.2) The glass door Coca Cola refrigerator has rusted shelving.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) The shelving in the walk in cooler is soiled.2) There were mouse droppings on the dry storage shelves. Clean the shelves. Check daily for any new activity.3) The shelving is soiled on the front service counter.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) The shelving in the walk in cooler is soiled.2) There were mouse droppings on the dry storage shelves. Clean the shelves. Check daily for any new activity.3) The shelving is soiled on the front service counter.
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) The shelving in the walk in cooler is soiled.2) There were mouse droppings on the dry storage shelves. Clean the shelves. Check daily for any new activity.3) The shelving is soiled on the front service counter.
Location: Service counter
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: There was a steam well full of water (below the prep table). Clean the Steamer
Location: Kitchen (back)
|
03/07/2011 | 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: HAM WAS STACKED TOO HIGH IN THE CONTAINER. DON'T STACK HAM TOO HIGH. PLACE HALF TEH DICE HAM IN ANOTHE CONTAINER AND MAINTAIN AT 41 DEGREES. COS
Location: Cook line
Equipment: Cold top
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: FOLLOW THE ABOVE CORRECTIVE ACTION. REPEAT VIOLATION. WILL DISCARD ALL FOOD NOT DATE MARK .
Location: Kitchen
Equipment: Walk in cooler
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: DISH RACKS STORE ON THE FLOOR. STORE 6 INCHES ABOVE THE FLOOR.
Location: Kitchen (back)
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHTS OUT OR NOT WORKING PROPERLY. REPLACE LIGHT OR REPAIR.
Location: Cook line
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: WOODEN SHELVES ARE DETERATING AND ARE NOT EASILY CLEANABLE.
Location: Wait staff area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: WALL NEAR THE DISH MACHINE IS MOLDY. MAINTAIN CLEAN AND SANTIZE WALL NEAR WAFFLES MACHINE IS SOILED . MAINTAIN CLEAN,
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: WALL NEAR THE DISH MACHINE IS MOLDY. MAINTAIN CLEAN AND SANTIZE WALL NEAR WAFFLES MACHINE IS SOILED . MAINTAIN CLEAN,
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DEBRIS DRIPPING FROM THE FOOD WARMER. CLEAN AND SANTIZE FREQUENTLY.
Location: Wait staff area
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: SPOON STORE IN THE ICE CREAM CONTAINER. REMOVE SPOON FROM THE ICE CREAM CONTAINERAND STORE SPOON IN THE APPROVED MANNER.
Location: Kitchen (front)
Equipment: Ice cream freezer
|
07/13/2010 | Routine |
| No violation noted during this evaluation. | 03/30/2010 | Non-Illness Complaint |
- 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.
Location: Walk-in cooler
Equipment: Walk in cooler
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Kitchen
Equipment: Walk in cooler
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: Back door gaps. Repair back door.
Location: Back room
- 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: Floor soiled behind the frier and grill.
Location: Cook line
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: Wooden shelves are not easily cleanable.
Location: Back room
Equipment: Wood shelving
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: Wooden shelves are not easily cleanable.
Location: Wait staff area
Equipment: Wood shelving
|
03/17/2010 | Routine |
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: Both sets of wooden shelves are heavily soiled and not easily cleaned. Please replace wood with a surface that is easily cleaned.
Location: Wait staff area
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: Both sets of wooden shelves are heavily soiled and not easily cleaned. Please replace wood with a surface that is easily cleaned.
Location: Wait staff area
- 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. Mixer is soiled. Please clean.2. Waffle maker is soiled. Please clean.3. Milk shake machine is soiled. Please clean.4. Juice machine is soiled. Please clean.
Location: Cook line
- 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. Mixer is soiled. Please clean.2. Waffle maker is soiled. Please clean.3. Milk shake machine is soiled. Please clean.4. Juice machine is soiled. Please clean.
Location: Cook line
- 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. Mixer is soiled. Please clean.2. Waffle maker is soiled. Please clean.3. Milk shake machine is soiled. Please clean.4. Juice machine is soiled. Please clean.
Location: Wait staff area
- 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. Mixer is soiled. Please clean.2. Waffle maker is soiled. Please clean.3. Milk shake machine is soiled. Please clean.4. Juice machine is soiled. Please clean.
Location: Wait staff area
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Wall damaged. Repair the wall in the back storage room.2. Floor tiles are damaged or missing. Please repair.
Location: Back room
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Wall damaged. Repair the wall in the back storage room.2. Floor tiles are damaged or missing. Please repair.
Location: Kitchen (front)
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Wooden blocks used to keep permanent equipment in place are not clean able. Remove wooden blocks.
Location: Back room
Equipment: Dishmachine
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Wooden blocks used to keep permanent equipment in place are not clean able. Remove wooden blocks.
Location: Wait staff area
Equipment: Ice machine
- Food on floor (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.
Comments: 1. Food uncovered in freezer. Please cover food.
Location: Kitchen
Equipment: Walk in freezer
|
12/07/2009 | Recheck |
- Glove Use (Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: Both sets of wooden shelves are heavily soiled and not easily cleaned. Please replace wood with a surface that is easily cleaned.
Location: Wait staff area
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: Both sets of wooden shelves are heavily soiled and not easily cleaned. Please replace wood with a surface that is easily cleaned.
Location: Wait staff area
- 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. Mixer is soiled. Please clean.2. Waffle maker is soiled. Please clean.3. Milk shake machine is soiled. Please clean.4. Juice machine is soiled. Please clean.
Location: Cook line
- 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. Mixer is soiled. Please clean.2. Waffle maker is soiled. Please clean.3. Milk shake machine is soiled. Please clean.4. Juice machine is soiled. Please clean.
Location: Cook line
- 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. Mixer is soiled. Please clean.2. Waffle maker is soiled. Please clean.3. Milk shake machine is soiled. Please clean.4. Juice machine is soiled. Please clean.
Location: Wait staff area
- 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. Mixer is soiled. Please clean.2. Waffle maker is soiled. Please clean.3. Milk shake machine is soiled. Please clean.4. Juice machine is soiled. Please clean.
Location: Wait staff area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Wall damaged. Repair the wall in the back storage room.2. Floor tiles are damaged or missing. Please repair.
Location: Back room
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Wall damaged. Repair the wall in the back storage room.2. Floor tiles are damaged or missing. Please repair.
Location: Kitchen (front)
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Wooden blocks used to keep permanent equipment in place are not clean able. Remove wooden blocks.
Location: Back room
Equipment: Dishmachine
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Wooden blocks used to keep permanent equipment in place are not clean able. Remove wooden blocks.
Location: Wait staff area
Equipment: Ice machine
- Food on floor
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.
Comments: 1. Food uncovered in freezer. Please cover food.
Location: Kitchen
Equipment: Walk in freezer
|
11/16/2009 | 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: Soup held at 109°
Location: Kitchen
Equipment: Steam table
- 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: Soup held at 109°
Location: Kitchen
Equipment: Steam table
- 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.
Location: Kitchen
- 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.
Location: Kitchen
- 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.
Location: Wait staff area
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Location: Kitchen
- Glove use (Non-Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Kitchen (back)
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 2 lights out on the hood system.
Location: Kitchen
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Location: Kitchen
- 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.
Location: 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: 1. Wall soiled near waffle machines.2. Floor soiled underneath prep tables and appliances throughout kitchen and wait staff area. Please clean area regularly.
Location: 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: 1. Wall soiled near waffle machines.2. Floor soiled underneath prep tables and appliances throughout kitchen and wait staff area. Please clean area regularly.
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: Pan of raw chicken thawing improperly.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Handles on the coolers and the sides of the prep tables etc. are soiled. Please clean frequently.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Handles on the coolers and the sides of the prep tables etc. are soiled. Please clean frequently.
Location: Kitchen
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Waffle machine and beverage machines.
Location: Kitchen
Equipment: -
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Waffle machine and beverage machines.
Location: Kitchen
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Location: Kitchen
|
08/06/2009 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Soup held at 109°
Location: Kitchen
Equipment: Steam table
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Soup held at 109°
Location: Kitchen
Equipment: Steam table
- 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.
Location: Kitchen
- 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.
Location: Kitchen
- 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.
Location: Wait staff area
- Chemical sanitizing exposure time and concentration (corrected on site)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Location: Kitchen
- Glove use (Non-Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
- Drying mop(s) (corrected on site)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Kitchen (back)
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 2 lights out on the hood system.
Location: Kitchen
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Location: Kitchen
- 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.
Location: 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: 1. Wall soiled near waffle machines.2. Floor soiled underneath prep tables and appliances throughout kitchen and wait staff area. Please clean area regularly.
Location: 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: 1. Wall soiled near waffle machines.2. Floor soiled underneath prep tables and appliances throughout kitchen and wait staff area. Please clean area regularly.
Location: Kitchen
- Thawing (corrected on site)
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: Pan of raw chicken thawing improperly.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Handles on the coolers and the sides of the prep tables etc. are soiled. Please clean frequently.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Handles on the coolers and the sides of the prep tables etc. are soiled. Please clean frequently.
Location: Kitchen
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Waffle machine and beverage machines.
Location: Kitchen
Equipment: -
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Waffle machine and beverage machines.
Location: Kitchen
- 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.
Location: Kitchen
|
07/23/2009 | Routine |
- Improper reheating (corrected)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Location: Cook line
Equipment: Steam table
- 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: Prep tables throughout the kitchen are soiled.
Location: Prep area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Wall by dish machine and the wall by the 3 bay sink
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: Wall by dish machine and the wall by the 3 bay sink
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Bottom of reach in is soiled.
Location: Kitchen (back)
Equipment: Reach in cooler (2 door)
|
03/20/2009 | Recheck |
- Improper reheating (corrected)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Location: Cook line
Equipment: Steam table
- 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: Prep tables throughout the kitchen are soiled.
Location: Prep area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Wall by dish machine and the wall by the 3 bay sink
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: Wall by dish machine and the wall by the 3 bay sink
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Bottom of reach in is soiled.
Location: Kitchen (back)
Equipment: Reach in cooler (2 door)
|
03/12/2009 | Routine |
- Food on floor (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.
Location: Kitchen
Equipment: Walk in cooler
- Food on floor (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.
Location: Kitchen
Equipment: Walk in freezer
- Food on floor (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.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Deep fryer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Flat grill
- 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.
Location: 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.
Location: Walk-in freezer
|
03/12/2009 | Non-Illness Complaint Recheck |
- Food on floor (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.
Location: Kitchen
Equipment: Walk in cooler
- Food on floor (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.
Location: Kitchen
Equipment: Walk in freezer
- Food on floor (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.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Deep fryer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Flat grill
- 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.
Location: 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.
Location: Walk-in freezer
|
03/05/2009 | Non-Illness Complaint |
- Physical structure maintenance (corrected)
Physical structure, ie. Floor, roof, foundation, stair, ceiling, exterior/interior wall, not maintained in safe and sound condition.
Correction: Every part of physical structure shall be maintained in a safe and sound condition capable of supporting reasonably expected loads.
Comments: Hole in wall underneath 2 bay Sink. Please have opening sealed.Hole in the ceiling near mop sink. Closes holes in the ceiling.Hole in wall near wait station. Please repair.
- Receiving temperature(s) 41 (corrected on site)
Refrigerated food was not received at proper temperature.
Correction: Refrigerated potentially hazardous foods shall be received at proper temperature(s).
Comments: Cold food held at 47°. Cold food shall receive a temperature of 41° or below.
- 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 dress held at 48° Cold food shall be held at 41° or below.Raw meat held at 47°.Fish held at 47°
Location: Kitchen
Equipment: Cold top
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: Mop stored improperly. Mop equipment shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Location: 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: Wall soiled near 2 bay sink. Please clean.
Location: Kitchen
- 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: Reach in cooler is soiled from raw meat. Please clean and sanitize.
Location: Kitchen
Equipment: Reach in cooler
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels at hand sink. Provides paper towels at hands sink.
Location: Kitchen
Equipment: Hand sink
|
11/20/2008 | Recheck |
- Physical structure maintenance
Physical structure, ie. Floor, roof, foundation, stair, ceiling, exterior/interior wall, not maintained in safe and sound condition.
Correction: Every part of physical structure shall be maintained in a safe and sound condition capable of supporting reasonably expected loads.
Comments: Hole in wall underneath 2 bay Sink. Please have opening sealed.Hole in the ceiling near mop sink. Closes holes in the ceiling.Hole in wall near wait station. Please repair.
- Receiving temperature(s) 41 (corrected on site)
Refrigerated food was not received at proper temperature.
Correction: Refrigerated potentially hazardous foods shall be received at proper temperature(s).
Comments: Cold food held at 47°. Cold food shall receive a temperature of 41° or below.
- 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 dress held at 48° Cold food shall be held at 41° or below.Raw meat held at 47°.Fish held at 47°
Location: Kitchen
Equipment: Cold top
- Mops and brooms
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: Mop stored improperly. Mop equipment shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Location: 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: Wall soiled near 2 bay sink. Please clean.
Location: Kitchen
- 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: Reach in cooler is soiled from raw meat. Please clean and sanitize.
Location: Kitchen
Equipment: Reach in cooler
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels at hand sink. Provides paper towels at hands sink.
Location: Kitchen
Equipment: Hand sink
|
11/04/2008 | Routine |
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