- 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: 1. DICED HAM MEASURED IN COLD TOP MEASURED 47 DEGREES F.2. SHREDDED CHEESE IN COLD TOP MEASURED 50 DEGREES F.3. TURKEY AND RAW BEEF IN COLD HOLDING DRAWERS MEASURED 45 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
Location: Cook line
Equipment: Cold top
- Toxic use (corrected)
Poisonous and/or toxic materials used improperly.
Correction: Follow labels and guidelines for all poisonous and toxic materials.
Comments: 1. CAN OF RAID ANT KILLER IN WAITSTAFF AREA.REMOVE FROM ESTABLISHMENT. USE ONLY COMMERCIAL GRADE PESTICIDES.
Location: Wait staff area
- 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 IN DRY STORAGE AREA.LOCATE SOURCE OF INFESTATION AND ELIMINATE. RECOMMEND USE OF ROUTINE PEST CONTROL.
Location: Dry storage
- 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 FISH STORED ON SHELF OVER FULLY COOKED SAUSAGE IN REACH IN COOLER.STORE ALL RAW ANIMAL PRODUCTS BELOW READY TO EAT FODOS TO PREVENT CROSS CONTAMINATION.
Location: Kitchen
Equipment: Reach in cooler
- 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 CONTAINERS OF COOKED SAUSAGE IN WALK IN COOLER NOT LABELED WITH A DISCARD DATE.2. OPENED BAGS OF SHREDDED CHEESE AND DICED HAM IN REACH IN COOLER ACROSS FROM COOK LINE NOT MARKED WITH A DISCARD DATE.ALL FOODS BEING HELD LONGER THAN 24 HOURS MUST BE LABELED WITH A DISCARD DATE OF NO LONGER THAN 7 DAYS.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BLADE OF TABLE MOUNTED CAN OPENER SOILED.CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Can opener
- 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: 1. GREASE STOCK POT STORED IN FRONT OF HAND SINK IN KITCHEN.DO NOT STORE ANYTHING IN FRONT OF HAND SINK. ENSURE HAND SINK IS EASILY ACCESSIBLE AT ALL TIMES.
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. HAND SINK AT HOST STAND/SERVICE COUNTER DOES NOT PROVIDE HOT WATER. FAUCET HAS VERY POOR PRESSURE TOO.REPAIR TO PROVIDE HOT AND COLD RUNNING WATER AT ALL TIMES. ENSURE SUFFICIENT WATER PRESSURE.
Location: Service counter
Equipment: Hand sink
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. SEVERAL WIPING CLOTHS STORED ON COOK LINE AND PREP SURFACES WHEN NOT IN USE.STORE ALL WIPING CLOTHS IN SANITIZER SOLUTION WHEN NOT IN USE.
Location: Cook line
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: 1. HAND SINK AT HOST STAND/SERVICE COUNTER DOES NOT PROVIDE HOT WATER. FAUCET HAS VERY POOR PRESSURE TOO.ENSURE HAND SINK CAN PROVIDE HOT RUNNING WATER THAT IS AT LEAST 100 DEGREES F.
Location: Service counter
Equipment: Hand sink
- 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: 1. FOUR TUBS OF HASHBROWNS IN WALK IN COOLER MEASURED 96 DEGREES F. TUBS COVERED WITH LIDS AND STACKED ON TOP OF EACH OTHER.DO NOT COVER OR STACK FOODS THAT AREA ACTIVELY COOLING. ENSURE FOODS ARE BEING COOLED USING APPROVED METHODS ABOVE AND ARE COOLED WITHIN THE APPROVED TIME CONSTRAINTS.PROVIDED HANDOUTS ON COOLER IN ENGLISH AND SPANISH.
Location: Walk-in cooler
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. CAULKING AT HAND SINK IN WAITSTAFF AREA SOILED.CLEAN THOROUGHLY AND/OR REMOVE AND REPLACE.
Location: Wait staff area
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. TWO CONTAINERS OF COOKED SAUSAGE IN WALK IN COOLER NOT COVERED.2. CONTAINER OF POTATOES AND VEGETABLES IN REACH IN COOLER ACROSS FROM COOK LINE NOT COVERED.ENSURE ALL FOODS ARE COVERED TO PREVENT CONTAMINATION.3. TWO BOXES OF RAW SHELL EGGS STORED ON FLOOR IN WALK IN COOLER.STORE AT LEAST 6 INCHES ABOVE THE FLOOR.4. OPENED BAGS OF SHREDDED CHEESE AND DICED HAM IN REACH IN COOLER ACROSS FROM COOKLINE.STORE IN FOOD GRADE CONTAINERS AND BAGS ONCE FOOD PRODUCT HAS BEEN OPENED.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. INTERIOR CABINET OF DEEP FRYER EXCESSIVELY SOILED.CLEAN AND SANITIZE.
Location: Cook line
Equipment: Deep fryer
- 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.
Comments: 1. KNIFE STORED IN COLD TOP WITH HANDLE TOUCHING MUSHROOMS ACROSS FROM COOK LINE.DO NOT STORED KNIVES IN COLD TOP UNLESS STORED IN A WAY TO PREVENT HANDLE CONTACTING FOOD.
Location: Cook line
Equipment: Cold top
|
09/19/2014 | 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: 1. DICED HAM MEASURED IN COLD TOP MEASURED 47 DEGREES F.2. SHREDDED CHEESE IN COLD TOP MEASURED 50 DEGREES F.3. TURKEY AND RAW BEEF IN COLD HOLDING DRAWERS MEASURED 45 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
Location: Cook line
Equipment: Cold top
- Toxic use
Poisonous and/or toxic materials used improperly.
Correction: Follow labels and guidelines for all poisonous and toxic materials.
Comments: 1. CAN OF RAID ANT KILLER IN WAITSTAFF AREA.REMOVE FROM ESTABLISHMENT. USE ONLY COMMERCIAL GRADE PESTICIDES.
Location: Wait staff area
- 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 IN DRY STORAGE AREA.LOCATE SOURCE OF INFESTATION AND ELIMINATE. RECOMMEND USE OF ROUTINE PEST CONTROL.
Location: Dry storage
- 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 FISH STORED ON SHELF OVER FULLY COOKED SAUSAGE IN REACH IN COOLER.STORE ALL RAW ANIMAL PRODUCTS BELOW READY TO EAT FODOS TO PREVENT CROSS CONTAMINATION.
Location: Kitchen
Equipment: Reach in cooler
- 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 CONTAINERS OF COOKED SAUSAGE IN WALK IN COOLER NOT LABELED WITH A DISCARD DATE.2. OPENED BAGS OF SHREDDED CHEESE AND DICED HAM IN REACH IN COOLER ACROSS FROM COOK LINE NOT MARKED WITH A DISCARD DATE.ALL FOODS BEING HELD LONGER THAN 24 HOURS MUST BE LABELED WITH A DISCARD DATE OF NO LONGER THAN 7 DAYS.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BLADE OF TABLE MOUNTED CAN OPENER SOILED.CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Can opener
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 1. GREASE STOCK POT STORED IN FRONT OF HAND SINK IN KITCHEN.DO NOT STORE ANYTHING IN FRONT OF HAND SINK. ENSURE HAND SINK IS EASILY ACCESSIBLE AT ALL TIMES.
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. HAND SINK AT HOST STAND/SERVICE COUNTER DOES NOT PROVIDE HOT WATER. FAUCET HAS VERY POOR PRESSURE TOO.REPAIR TO PROVIDE HOT AND COLD RUNNING WATER AT ALL TIMES. ENSURE SUFFICIENT WATER PRESSURE.
Location: Service counter
Equipment: Hand sink
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. SEVERAL WIPING CLOTHS STORED ON COOK LINE AND PREP SURFACES WHEN NOT IN USE.STORE ALL WIPING CLOTHS IN SANITIZER SOLUTION WHEN NOT IN USE.
Location: Cook line
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: 1. HAND SINK AT HOST STAND/SERVICE COUNTER DOES NOT PROVIDE HOT WATER. FAUCET HAS VERY POOR PRESSURE TOO.ENSURE HAND SINK CAN PROVIDE HOT RUNNING WATER THAT IS AT LEAST 100 DEGREES F.
Location: Service counter
Equipment: Hand sink
- 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: 1. FOUR TUBS OF HASHBROWNS IN WALK IN COOLER MEASURED 96 DEGREES F. TUBS COVERED WITH LIDS AND STACKED ON TOP OF EACH OTHER.DO NOT COVER OR STACK FOODS THAT AREA ACTIVELY COOLING. ENSURE FOODS ARE BEING COOLED USING APPROVED METHODS ABOVE AND ARE COOLED WITHIN THE APPROVED TIME CONSTRAINTS.PROVIDED HANDOUTS ON COOLER IN ENGLISH AND SPANISH.
Location: Walk-in cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. CAULKING AT HAND SINK IN WAITSTAFF AREA SOILED.CLEAN THOROUGHLY AND/OR REMOVE AND REPLACE.
Location: Wait staff area
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. TWO CONTAINERS OF COOKED SAUSAGE IN WALK IN COOLER NOT COVERED.2. CONTAINER OF POTATOES AND VEGETABLES IN REACH IN COOLER ACROSS FROM COOK LINE NOT COVERED.ENSURE ALL FOODS ARE COVERED TO PREVENT CONTAMINATION.3. TWO BOXES OF RAW SHELL EGGS STORED ON FLOOR IN WALK IN COOLER.STORE AT LEAST 6 INCHES ABOVE THE FLOOR.4. OPENED BAGS OF SHREDDED CHEESE AND DICED HAM IN REACH IN COOLER ACROSS FROM COOKLINE.STORE IN FOOD GRADE CONTAINERS AND BAGS ONCE FOOD PRODUCT HAS BEEN OPENED.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. INTERIOR CABINET OF DEEP FRYER EXCESSIVELY SOILED.CLEAN AND SANITIZE.
Location: Cook line
Equipment: Deep fryer
- 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: 1. KNIFE STORED IN COLD TOP WITH HANDLE TOUCHING MUSHROOMS ACROSS FROM COOK LINE.DO NOT STORED KNIVES IN COLD TOP UNLESS STORED IN A WAY TO PREVENT HANDLE CONTACTING FOOD.
Location: Cook line
Equipment: Cold top
|
09/12/2014 | Routine |
- Smoking Paraphernalia (corrected)
Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
Correction: Remove all smoking paraphernalia from facility.
- 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: THE COLD WELL UNIT IS NOT WORKING PROPERLY. TEMPERATURES ARE AT 47-50.
Location: Cook line
Equipment: Cold top
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: COLD WELL EQUIPMENT IS NOT WORKING PROPERLY. HAVE EQUIPMENT REPAIRED ASAP
Location: Cook line
Equipment: Cold top
|
04/04/2014 | Recheck |
- Smoking Paraphernalia (corrected on site)
Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
Correction: Remove all smoking paraphernalia from facility.
- 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.
Comments: THE COLD WELL UNIT IS NOT WORKING PROPERLY. TEMPERATURES ARE AT 47-50.
Location: Cook line
Equipment: Cold top
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: COLD WELL EQUIPMENT IS NOT WORKING PROPERLY. HAVE EQUIPMENT REPAIRED ASAP
Location: Cook line
Equipment: Cold top
|
03/25/2014 | 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: 1. BOTH COLD TOPS COOLER WITH THE COOLER DRAWERS WERE NOT AT HOLDING TEMPERATURS.PLEASE HAVE REPAIRED AND WORKING PROPERLY OR HAVE EQUIPMENT REPLACED.
Location: Cook line
Equipment: Cold top
- 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: 1. BOTH COLD TOPS COOLER WITH THE COOLER DRAWERS WERE NOT AT HOLDING TEMPERATURS.PLEASE HAVE REPAIRED AND WORKING PROPERLY OR HAVE EQUIPMENT REPLACED.
Location: Cook line
Equipment: Cold top
- 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: REPLACE DETERIORATED MUFFIN RACK COVERS.
Location: Kitchen
- 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: PLEASE CLEAN THE VENT FAN COVERS IN THE WALK IN PRODUCE COOLER.
Location: Walk-in cooler
- 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: THE UNDER SIDE ON THE ICE MACHINE DOOR LID IS SOILED. PLEASE CLEAN
Location: Kitchen
Equipment: Ice machine
- 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.
Comments: TONGS WERE STORED ON THE FIRE SUPPRESSION SYSTEM. PLEASE DISCONTINUE THIS PROCESS.
Location: Cook line
|
11/06/2013 | 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: 1. BOTH COLD TOPS COOLER WITH THE COOLER DRAWERS WERE NOT AT HOLDING TEMPERATURS.PLEASE HAVE REPAIRED AND WORKING PROPERLY OR HAVE EQUIPMENT REPLACED.
Location: Cook line
Equipment: Cold top
- 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: 1. BOTH COLD TOPS COOLER WITH THE COOLER DRAWERS WERE NOT AT HOLDING TEMPERATURS.PLEASE HAVE REPAIRED AND WORKING PROPERLY OR HAVE EQUIPMENT REPLACED.
Location: Cook line
Equipment: Cold top
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: REPLACE DETERIORATED MUFFIN RACK COVERS.
Location: Kitchen
- 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: PLEASE CLEAN THE VENT FAN COVERS IN THE WALK IN PRODUCE COOLER.
Location: Walk-in cooler
- 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: THE UNDER SIDE ON THE ICE MACHINE DOOR LID IS SOILED. PLEASE CLEAN
Location: Kitchen
Equipment: Ice machine
- 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.
Comments: TONGS WERE STORED ON THE FIRE SUPPRESSION SYSTEM. PLEASE DISCONTINUE THIS PROCESS.
Location: Cook line
|
10/29/2013 | 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: 1. DICED HAM TEMPED AT 44 DEGREES.2. SLICED TOMATOES TEMPED AT 51 DEGREES.POTENTIALLY HAZARDOUS COLD FOOD MUST BE HELD AT 41 DEGREES.
Location: Kitchen
Equipment: Cold top
- 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: 1. DICED HAM TEMPED AT 44 DEGREES.2. SLICED TOMATOES TEMPED AT 51 DEGREES.POTENTIALLY HAZARDOUS COLD FOOD MUST BE HELD AT 41 DEGREES.
Location: Kitchen
Equipment: Cold top
- 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: 1. EMPLOYEE ARE NOT CHANGING THEIR GLOVES WHEN CHANGING TASK. CHANGE YOUR GLOVE WHEN WORKING BEWTEEN RAW ANIMAL MEAT AND EGGS.
- 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: 1. EMPLOYEE COOKING FOOD DID NOT WASH HIS HANDS BEFORE PUTTING A NEW PAIR OF GLOVES ON. AFTER GLOVES ARE REMOVED HAND WASHING MUST TAKE PLACE BEFORE REACHING FOR A NEW PAIR.
- 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: EMPLOYEE DRINKS DID NOT CONTAIN A LID AND STRAW.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DISH MACHINE SOILED ALSO THE DISPLAY PLASTIC COVER IS SOILED.2. MANUAL CONVEYOR EQUIPMENT NEAR THE DISH MACHINE IS MOLDY. 3-4. BOTH REACH IN COOLER ON THE COOK LINE DOORS AND DOOR GASKITS ARE HEAVILY SOILED WITH MOLD.5. 4 DOOR REACH DOOR AND DOOR GASKITS MOLDLY.
Location: Kitchen
Equipment: Dishmachine
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DISH MACHINE SOILED ALSO THE DISPLAY PLASTIC COVER IS SOILED.2. MANUAL CONVEYOR EQUIPMENT NEAR THE DISH MACHINE IS MOLDY. 3-4. BOTH REACH IN COOLER ON THE COOK LINE DOORS AND DOOR GASKITS ARE HEAVILY SOILED WITH MOLD.5. 4 DOOR REACH DOOR AND DOOR GASKITS MOLDLY.
Location: Kitchen
Equipment: Dishmachine
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DISH MACHINE SOILED ALSO THE DISPLAY PLASTIC COVER IS SOILED.2. MANUAL CONVEYOR EQUIPMENT NEAR THE DISH MACHINE IS MOLDY. 3-4. BOTH REACH IN COOLER ON THE COOK LINE DOORS AND DOOR GASKITS ARE HEAVILY SOILED WITH MOLD.5. 4 DOOR REACH DOOR AND DOOR GASKITS MOLDLY.
Location: Cook line
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DISH MACHINE SOILED ALSO THE DISPLAY PLASTIC COVER IS SOILED.2. MANUAL CONVEYOR EQUIPMENT NEAR THE DISH MACHINE IS MOLDY. 3-4. BOTH REACH IN COOLER ON THE COOK LINE DOORS AND DOOR GASKITS ARE HEAVILY SOILED WITH MOLD.5. 4 DOOR REACH DOOR AND DOOR GASKITS MOLDLY.
Location: Cook line
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DISH MACHINE SOILED ALSO THE DISPLAY PLASTIC COVER IS SOILED.2. MANUAL CONVEYOR EQUIPMENT NEAR THE DISH MACHINE IS MOLDY. 3-4. BOTH REACH IN COOLER ON THE COOK LINE DOORS AND DOOR GASKITS ARE HEAVILY SOILED WITH MOLD.5. 4 DOOR REACH DOOR AND DOOR GASKITS MOLDLY.
Location: Bakery area
Equipment: Reach in cooler (4 door)
- 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: CUTTING BOARDS
Location: Kitchen
Equipment: -
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: THE HAND SINK WAS HEAVILY SOILED. HANDS SINK MUST BE MAINTAINED CLEAN AT ALLTIMES
Location: Kitchen
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: LABEL WORKING CONTAINER WITH THE COMMON NAME OF THE PRODUCT STORED IN THEM. EXAMPLES : SUGAR, FLOUR, ECT.
Location: Bakery area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR MISSING TILE ON THE WALL NEARE THE DISH MACHINE
Location: Dish machine area
- Wiping cloths / no other purpose (corrected)
Wiping cloth(s) used improperly.
Correction: Cloths used for wiping food spills shall be used for no other purpose.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Cook line
- Wiping cloth(s) / separate cloth(s) (corrected)
Wiping cloth(s) used improperly.
Correction: Cloth(s) used for raw animal products shall be kept separate from other cloth(s) and used for other purposes.
Comments: THE COOKS WERE USING THE SAME SOILED WIPE TOWELS FOR RAW MEAT AND RAW EGGS ,ETC. WIPE KNIFE WITH SAME SOILED TOWEL.
Location: Cook line
- Wiping cloths / clean (corrected)
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Location: Kitchen
- 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. CONTAINER OF PANCAKE BATTER WAS STORED ON THE FLOOR. STORE ALL FOOD AND FOOD EQUIPMENT 6 INCHES ABOVE THE FLOOR.
Location: Cook line
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: FOOD UNCOVERED
Location: Bakery area
Equipment: Reach in cooler (4 door)
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: FOOD UNCOVERED
Location: Cook line
Equipment: Reach in cooler
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: FOOD UNCOVERED
Location: Kitchen
Equipment: Walk in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. THE PANS STORED UNDER THE WAFFLE MAKER ARE HEAVILY SOILED. PLEASE CLEAN MORE FREQUENTLY.
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.
Comments: 1. TONGS STORED ON FIRE SUPRESSION SYSTEM.2. KNIFE STORED ON COLD TOP.
Location: Cook line
Equipment: -
- 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.
Comments: 1. TONGS STORED ON FIRE SUPRESSION SYSTEM.2. KNIFE STORED ON COLD TOP.
Location: Cook line
|
07/09/2013 | 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: 1. DICED HAM TEMPED AT 44 DEGREES.2. SLICED TOMATOES TEMPED AT 51 DEGREES.POTENTIALLY HAZARDOUS COLD FOOD MUST BE HELD AT 41 DEGREES.
Location: Kitchen
Equipment: Cold top
- 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: 1. DICED HAM TEMPED AT 44 DEGREES.2. SLICED TOMATOES TEMPED AT 51 DEGREES.POTENTIALLY HAZARDOUS COLD FOOD MUST BE HELD AT 41 DEGREES.
Location: Kitchen
Equipment: Cold top
- 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: 1. EMPLOYEE ARE NOT CHANGING THEIR GLOVES WHEN CHANGING TASK. CHANGE YOUR GLOVE WHEN WORKING BEWTEEN RAW ANIMAL MEAT AND EGGS.
- 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: 1. EMPLOYEE COOKING FOOD DID NOT WASH HIS HANDS BEFORE PUTTING A NEW PAIR OF GLOVES ON. AFTER GLOVES ARE REMOVED HAND WASHING MUST TAKE PLACE BEFORE REACHING FOR A NEW PAIR.
- 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: EMPLOYEE DRINKS DID NOT CONTAIN A LID AND STRAW.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DISH MACHINE SOILED ALSO THE DISPLAY PLASTIC COVER IS SOILED.2. MANUAL CONVEYOR EQUIPMENT NEAR THE DISH MACHINE IS MOLDY. 3-4. BOTH REACH IN COOLER ON THE COOK LINE DOORS AND DOOR GASKITS ARE HEAVILY SOILED WITH MOLD.5. 4 DOOR REACH DOOR AND DOOR GASKITS MOLDLY.
Location: Kitchen
Equipment: Dishmachine
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DISH MACHINE SOILED ALSO THE DISPLAY PLASTIC COVER IS SOILED.2. MANUAL CONVEYOR EQUIPMENT NEAR THE DISH MACHINE IS MOLDY. 3-4. BOTH REACH IN COOLER ON THE COOK LINE DOORS AND DOOR GASKITS ARE HEAVILY SOILED WITH MOLD.5. 4 DOOR REACH DOOR AND DOOR GASKITS MOLDLY.
Location: Kitchen
Equipment: Dishmachine
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DISH MACHINE SOILED ALSO THE DISPLAY PLASTIC COVER IS SOILED.2. MANUAL CONVEYOR EQUIPMENT NEAR THE DISH MACHINE IS MOLDY. 3-4. BOTH REACH IN COOLER ON THE COOK LINE DOORS AND DOOR GASKITS ARE HEAVILY SOILED WITH MOLD.5. 4 DOOR REACH DOOR AND DOOR GASKITS MOLDLY.
Location: Cook line
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DISH MACHINE SOILED ALSO THE DISPLAY PLASTIC COVER IS SOILED.2. MANUAL CONVEYOR EQUIPMENT NEAR THE DISH MACHINE IS MOLDY. 3-4. BOTH REACH IN COOLER ON THE COOK LINE DOORS AND DOOR GASKITS ARE HEAVILY SOILED WITH MOLD.5. 4 DOOR REACH DOOR AND DOOR GASKITS MOLDLY.
Location: Cook line
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DISH MACHINE SOILED ALSO THE DISPLAY PLASTIC COVER IS SOILED.2. MANUAL CONVEYOR EQUIPMENT NEAR THE DISH MACHINE IS MOLDY. 3-4. BOTH REACH IN COOLER ON THE COOK LINE DOORS AND DOOR GASKITS ARE HEAVILY SOILED WITH MOLD.5. 4 DOOR REACH DOOR AND DOOR GASKITS MOLDLY.
Location: Bakery area
Equipment: Reach in cooler (4 door)
- 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: CUTTING BOARDS
Location: Kitchen
Equipment: -
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: THE HAND SINK WAS HEAVILY SOILED. HANDS SINK MUST BE MAINTAINED CLEAN AT ALLTIMES
Location: Kitchen
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: LABEL WORKING CONTAINER WITH THE COMMON NAME OF THE PRODUCT STORED IN THEM. EXAMPLES : SUGAR, FLOUR, ECT.
Location: Bakery area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR MISSING TILE ON THE WALL NEARE THE DISH MACHINE
Location: Dish machine area
- Wiping cloths / no other purpose
Wiping cloth(s) used improperly.
Correction: Cloths used for wiping food spills shall be used for no other purpose.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Cook line
- Wiping cloth(s) / separate cloth(s)
Wiping cloth(s) used improperly.
Correction: Cloth(s) used for raw animal products shall be kept separate from other cloth(s) and used for other purposes.
Comments: THE COOKS WERE USING THE SAME SOILED WIPE TOWELS FOR RAW MEAT AND RAW EGGS ,ETC. WIPE KNIFE WITH SAME SOILED TOWEL.
Location: Cook line
- Wiping cloths / clean
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Location: Kitchen
- 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. CONTAINER OF PANCAKE BATTER WAS STORED ON THE FLOOR. STORE ALL FOOD AND FOOD EQUIPMENT 6 INCHES ABOVE THE FLOOR.
Location: Cook line
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: FOOD UNCOVERED
Location: Bakery area
Equipment: Reach in cooler (4 door)
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: FOOD UNCOVERED
Location: Cook line
Equipment: Reach in cooler
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: FOOD UNCOVERED
Location: Kitchen
Equipment: Walk in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. THE PANS STORED UNDER THE WAFFLE MAKER ARE HEAVILY SOILED. PLEASE CLEAN MORE FREQUENTLY.
Location: Kitchen
- 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: 1. TONGS STORED ON FIRE SUPRESSION SYSTEM.2. KNIFE STORED ON COLD TOP.
Location: Cook line
Equipment: -
- 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: 1. TONGS STORED ON FIRE SUPRESSION SYSTEM.2. KNIFE STORED ON COLD TOP.
Location: Cook line
|
06/24/2013 | Routine |
| No violation noted during this evaluation. | 03/04/2013 | Non-Illness Complaint |
- 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: PAN OF CUT SAUSAGES WAS NOT AT TEMPERATURES . PLEASE KEEP HOT AT 135 OR COLD AT 41 DEGREES
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: EMPLOYEE USED HIS BARE HANDS TO PLATE SEVERAL PIECES OF BACON . DISCARD BACON ON THE PLATE. USE GLOVES OR TONG TO HANDLE READY TO EAT FOOD.
- Minimize contact (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.
- Cross-contamination (corrected)
Raw animal foods stored incorr.ectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
- 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: COLD BAR THAT SITS ON TOP THE SMALL FRIG.
Location: Wait staff area
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: COOK NOT WEARING HAIR RESTRAINT
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 1. EMPLOYEE CELL PHONE STORED ON THE METAL SHELVE ON THE COOKS LINE.2. EMPLOYEE PERSONAL ITEM STORED ON THE SHELVE IN FRONT WAIT STAFF AREA.
Location: Cook line
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 1. EMPLOYEE CELL PHONE STORED ON THE METAL SHELVE ON THE COOKS LINE.2. EMPLOYEE PERSONAL ITEM STORED ON THE SHELVE IN FRONT WAIT STAFF AREA.
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: WALL TILE DAMAGED NEAR THE DISH MACHINE REPAIR CRACKED TILE AND CLEAN MOLDLY TILES Ongoing Possible remodel Aug-Sept
Location: Dish machine area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Cook line
Equipment: Deep fryer
- 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.
Location: Dish machine area
Equipment: Dishmachine
- 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.
Comments: IN USE TONGS BEING STORED ON THE SOILED HEAT LAMPS. DISCONTINUE THIS PROCESS. CLEAN SOILED
Location: Cook line
|
03/04/2013 | 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: PAN OF CUT SAUSAGES WAS NOT AT TEMPERATURES . PLEASE KEEP HOT AT 135 OR COLD AT 41 DEGREES
Location: Cook line
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: EMPLOYEE USED HIS BARE HANDS TO PLATE SEVERAL PIECES OF BACON . DISCARD BACON ON THE PLATE. USE GLOVES OR TONG TO HANDLE READY TO EAT FOOD.
- Cross-contamination
Raw animal foods stored incorr.ectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
- 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: COLD BAR THAT SITS ON TOP THE SMALL FRIG.
Location: Wait staff area
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: COOK NOT WEARING HAIR RESTRAINT
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 1. EMPLOYEE CELL PHONE STORED ON THE METAL SHELVE ON THE COOKS LINE.2. EMPLOYEE PERSONAL ITEM STORED ON THE SHELVE IN FRONT WAIT STAFF AREA.
Location: Cook line
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 1. EMPLOYEE CELL PHONE STORED ON THE METAL SHELVE ON THE COOKS LINE.2. EMPLOYEE PERSONAL ITEM STORED ON THE SHELVE IN FRONT WAIT STAFF AREA.
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: WALL TILE DAMAGED NEAR THE DISH MACHINE REPAIR CRACKED TILE AND CLEAN MOLDLY TILES
Location: Dish machine area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Cook line
Equipment: Deep fryer
- 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.
Location: Dish machine area
Equipment: Dishmachine
- 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: IN USE TONGS BEING STORED ON THE SOILED HEAT LAMPS. DISCONTINUE THIS PROCESS. CLEAN SOILED
Location: Cook line
|
02/22/2013 | Routine |
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Location: Wait staff area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Defrost both reach in freezer on each end of the cookline.
Location: Cook line
Equipment: reach in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Defrost both reach in freezer on each end of the cookline.
Location: Cook line
Equipment: reach in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean exterior surface dish machineHeat lamp soiled.
Location: Kitchen
Equipment: Dishmachine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean exterior surface dish machineHeat lamp soiled.
Location: Cook line
Equipment: -
|
10/29/2012 | Routine |
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Freezer door on the cooks line won't close. Repair door and replace gaskit2. Reach in cooler door in wait staff area need a gaskit .
Location: Cook line
Equipment: reach in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Freezer door on the cooks line won't close. Repair door and replace gaskit2. Reach in cooler door in wait staff area need a gaskit .
Location: Wait staff area
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean the exterior surface of the dish machine. 2. Heat lamp and metal shelving. remove dust and grease 3. Side surfaces of flat grills were soiled with an accumulation of grease.
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean the exterior surface of the dish machine. 2. Heat lamp and metal shelving. remove dust and grease 3. Side surfaces of flat grills were soiled with an accumulation of grease.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean the exterior surface of the dish machine. 2. Heat lamp and metal shelving. remove dust and grease 3. Side surfaces of flat grills were soiled with an accumulation of grease.
Location: Cook line
Equipment: Flat grill
- 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 freezer was soiled. Defrost then clean and sanitize
Location: Cook line
Equipment: reach in freezer
|
06/05/2012 | 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.
Location: Cook line
Equipment: Cold top
- 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: Cook line
Equipment: Cold top
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Hand sink soiled with grease and food debris.
Location: Kitchen
Equipment: Hand sink
- 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: Cold slaw, and dressing in the walk in cooler were not datemarked. COS
Location: Kitchen (back)
Equipment: Walk in cooler
- 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: Cold slaw, and dressing in the walk in cooler were not datemarked. COS
Location: Kitchen
Equipment: Walk in cooler
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Microwave oven on the left side of the cookline was soiled.
Location: Cook line
Equipment: Microwave oven
|
03/05/2012 | 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.
Location: Cook line
Equipment: Cold top
- 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.
Location: Cook line
Equipment: Cold top
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Hand sink soiled with grease and food debris.
Location: Kitchen
Equipment: Hand sink
- 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.
Comments: Cold slaw, and dressing in the walk in cooler were not datemarked. COS
Location: Kitchen (back)
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.
Comments: Cold slaw, and dressing in the walk in cooler were not datemarked. COS
Location: Kitchen
Equipment: Walk in cooler
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Microwave oven on the left side of the cookline was soiled.
Location: Cook line
Equipment: Microwave oven
|
02/27/2012 | Routine |
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