- Smoking distance signage (corrected on site)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.SIGN GIVEN TO OWNER AND CORRECTED ON SITE.
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: FOOD HANDLERS ARE NOT WEARING HAIR RESTRAINTS. Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Dumpster drain plugs
Drain plugs for waste handling units not in place.
Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
Comments: DUMPSTER MISSING DRAIN PLUGS. PLEASE HAVE TRASH SERVICE PROVIDER BRING OUT AND INSTALL DRAIN PLUG TO PREVENT PEST ENTRY.
Location: Dumpster area
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07/08/2014 | Routine |
- 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: 1. SEVERAL COOKED FOOD ITEMS MISSING DATE MARKING.ALL READY TO EAT FOODS TAKEN OUT OF ORIGINAL PACKAGING AND COOKED FOODS BEING HELD FOR OVER 24 HOURS MUST BE MARKED WITH A DISCARD DATE. CANNOT KEEP LONGER THAN 7 DAYS.
Location: Kitchen
Equipment: Upright cooler
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: 1. SEVERAL FOOD ITEMS ARE PAST DISCARD DATE (EX. PESTO DATE MARKED FOR 10-13). ALL READY TO EAT FOODS TAKEN OUT OF ORIGINAL PACKAGING AND COOKED FOODS BEING HELD FOR OVER 24 HOURS MUST BE MARKED WITH A DISCARD DATE. CANNOT KEEP LONGER THAN 7 WHEN MOVING DATE MARKED FOODS FROM FREEZER TO COOLER, REPLACE WITH APPROPRIATE DISCARD DATE.
Location: Kitchen
Equipment: Upright cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. RESEAL/CAULK HAND SINK AND THREE BAY SINK TO THE WALL. CURRENT CAULKING IS MOLDED AND HAS BECOME ROUGH AND NOT EASILY CLEANABLE.
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. RESEAL/CAULK HAND SINK AND THREE BAY SINK TO THE WALL. CURRENT CAULKING IS MOLDED AND HAS BECOME ROUGH AND NOT EASILY CLEANABLE.
Location: Kitchen
Equipment: Hand sink
- 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: 1. SEVERAL CONTAINERS OF FOOD IN UPRIGHT COOLER DO NOT HAVE LIDS OR COVERINGS.PROVIDE LIDS AND COVERINGS FOR ALL FOOD ITEMS UNLESS ACTIVELY COOLING.
Location: Kitchen
Equipment: Upright cooler
|
12/12/2013 | Recheck |
- 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: 1. SEVERAL COOKED FOOD ITEMS MISSING DATE MARKING.ALL READY TO EAT FOODS TAKEN OUT OF ORIGINAL PACKAGING AND COOKED FOODS BEING HELD FOR OVER 24 HOURS MUST BE MARKED WITH A DISCARD DATE. CANNOT KEEP LONGER THAN 7 DAYS.
Location: Kitchen
Equipment: Upright cooler
- Discarding datemarking
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: 1. SEVERAL FOOD ITEMS ARE PAST DISCARD DATE (EX. PESTO DATE MARKED FOR 10-13). ALL READY TO EAT FOODS TAKEN OUT OF ORIGINAL PACKAGING AND COOKED FOODS BEING HELD FOR OVER 24 HOURS MUST BE MARKED WITH A DISCARD DATE. CANNOT KEEP LONGER THAN 7 WHEN MOVING DATE MARKED FOODS FROM FREEZER TO COOLER, REPLACE WITH APPROPRIATE DISCARD DATE.
Location: Kitchen
Equipment: Upright cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. RESEAL/CAULK HAND SINK AND THREE BAY SINK TO THE WALL. CURRENT CAULKING IS MOLDED AND HAS BECOME ROUGH AND NOT EASILY CLEANABLE.
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. RESEAL/CAULK HAND SINK AND THREE BAY SINK TO THE WALL. CURRENT CAULKING IS MOLDED AND HAS BECOME ROUGH AND NOT EASILY CLEANABLE.
Location: Kitchen
Equipment: Hand sink
- Food storage
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: 1. SEVERAL CONTAINERS OF FOOD IN UPRIGHT COOLER DO NOT HAVE LIDS OR COVERINGS.PROVIDE LIDS AND COVERINGS FOR ALL FOOD ITEMS UNLESS ACTIVELY COOLING.
Location: Kitchen
Equipment: Upright cooler
|
12/05/2013 | Routine |
| No violation noted during this evaluation. | 05/02/2013 | Routine |
- Walls finished or sealed (corrected)
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: Repair the holes in the wall by the vegetable sink.
- 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.
|
01/17/2013 | Recheck |
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: Repair the holes in the wall by the vegetable sink.
- Food storage
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.
|
12/07/2012 | Routine |
- 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: 1. Food handler in kitchen did not use hand soap or wash hands for at least 20 seconds and used used wet towel to dry hands before putting on gloves to handle ready to eat food itmes. 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.
Location: Kitchen
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. Thermometer missing inside of " LG " reach in cooler. Provide a working thermometer. 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.
Location: Kitchen
- 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. Cardboard linning shelving across from dish machine and on plastic shelving in back kitchen area. Remove. 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.
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: 1. Top of stove soiled, back splash and shelf above stove. Clean.
Location: Kitchen
Equipment: Stove
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Top of dish machine soiled. Clean.
Location: Kitchen
Equipment: Dishmachine
|
07/31/2012 | Recheck |
- 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: 1. Food handler in kitchen did not use hand soap or wash hands for at least 20 seconds and used used wet towel to dry hands before putting on gloves to handle ready to eat food itmes. 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.
Location: Kitchen
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. Thermometer missing inside of " LG " reach in cooler. Provide a working thermometer. 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.
Location: Kitchen
- 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. Cardboard linning shelving across from dish machine and on plastic shelving in back kitchen area. Remove. 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.
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: 1. Top of stove soiled, back splash and shelf above stove. Clean.
Location: Kitchen
Equipment: Stove
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Top of dish machine soiled. Clean.
Location: Kitchen
Equipment: Dishmachine
|
07/23/2012 | Routine |
- 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 handler touching ready to eat food items with bare hands. Use approved utensils like gloves etc. to handle all ready to eat food items.
- 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.
Comments: 1. Dish machine not sanitizing at final rinse. Repair to a sound working condition.
Location: Kitchen
Equipment: Dishmachine
- 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: 1. Pontentially hazardous ready-to-eat food itmes not date marked. Items like cole slaw etc. need to be date marked. 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
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer soiled with dried on food in kitchen area. Clean and sanitize slicer after each use, Do not allow food to dry onto slicer. Remove blade guard when cleaning.
Location: Kitchen
Equipment: Slicer
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. No sanitizer in wiping towel water. Provide approved sanitizer at proper concentration for wiping towel water.
Location: Expo 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: 1. Cardboard lining shelving that has liquor and glass ware stored. Remove, Cardboard is not approved for use as a shelf liner. 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. 2. Cardboard lining shelving that has mixer base on across from dish machine. Remove.
Location: Back room
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal sheet pans used to hold clean dish ware soiled below prep table in kitchen area. Clean all soiled pans.
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: 1. Top of cooking stove soiled. Clean.
Location: Kitchen
Equipment: Stove
|
02/16/2012 | Recheck |
- 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 handler touching ready to eat food items with bare hands. Use approved utensils like gloves etc. to handle all ready to eat food items.
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. Dish machine not sanitizing at final rinse. Repair to a sound working condition.
Location: Kitchen
Equipment: Dishmachine
- 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: 1. Pontentially hazardous ready-to-eat food itmes not date marked. Items like cole slaw etc. need to be date marked. 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
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer soiled with dried on food in kitchen area. Clean and sanitize slicer after each use, Do not allow food to dry onto slicer. Remove blade guard when cleaning.
Location: Kitchen
Equipment: Slicer
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. No sanitizer in wiping towel water. Provide approved sanitizer at proper concentration for wiping towel water.
Location: Expo 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: 1. Cardboard lining shelving that has liquor and glass ware stored. Remove, Cardboard is not approved for use as a shelf liner. 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. 2. Cardboard lining shelving that has mixer base on across from dish machine. Remove.
Location: Back room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal sheet pans used to hold clean dish ware soiled below prep table in kitchen area. Clean all soiled pans.
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: 1. Top of cooking stove soiled. Clean.
Location: Kitchen
Equipment: Stove
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02/09/2012 | Routine |
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