| No violation noted during this evaluation. | 06/25/2014 | Non-Illness Complaint |
- 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. Mouse droppings observed in small store room area in kitchen area. Exterminate mice using approved methods, Remove all mouse droppings and clean and sanitize shelving.
Location: Kitchen
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Three bay sink drain backed up in kitchen area. Repair drain to a sound working condition. Clean and sanitize sink.
Location: Kitchen
Equipment: 3-bay
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. Pizza boxes on floor on small storage room in kitchen area. Remove from floor and store on approved shelving. 2. Single service items on floor in wait staff area. Remove and store on approved shelving.
Location: Kitchen
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. Pizza boxes on floor on small storage room in kitchen area. Remove from floor and store on approved shelving. 2. Single service items on floor in wait staff area. Remove and store on approved shelving.
Location: Wait staff area
- Self service monitoring (corrected)
Self service operations not monitored by food employees.
Correction: Food employees shall ensure safe operating procedures for food self service operations.
Comments: 1. Popcorn machine has been moved back to entrance area of bar. You must move popcorn machine back into view of employees, Bartender, cook etc.
Location: Bar
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Repair wall by cooks line. Replace wall board and frp.
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. Floor space soiled below wire metal shelving inside of walk in cooeler. Clean all soiled floor space.
Location: Walk-in cooler
- 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. Foil on bottom shelf of prep table in kitchen area. Remove, Do not use foil to line any shelving or equipment.
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. Boxes of food on floor in wait staff area. Remove all food items from floor and store on approved shelving.
Location: Wait staff area
|
05/29/2014 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. Mouse droppings observed in small store room area in kitchen area. Exterminate mice using approved methods, Remove all mouse droppings and clean and sanitize shelving.
Location: Kitchen
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Three bay sink drain backed up in kitchen area. Repair drain to a sound working condition. Clean and sanitize sink.
Location: Kitchen
Equipment: 3-bay
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. Pizza boxes on floor on small storage room in kitchen area. Remove from floor and store on approved shelving. 2. Single service items on floor in wait staff area. Remove and store on approved shelving.
Location: Kitchen
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. Pizza boxes on floor on small storage room in kitchen area. Remove from floor and store on approved shelving. 2. Single service items on floor in wait staff area. Remove and store on approved shelving.
Location: Wait staff area
- Self service monitoring
Self service operations not monitored by food employees.
Correction: Food employees shall ensure safe operating procedures for food self service operations.
Comments: 1. Popcorn machine has been moved back to entrance area of bar. You must move popcorn machine back into view of employees, Bartender, cook etc.
Location: Bar
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Repair wall by cooks line. Replace wall board and frp.
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. Floor space soiled below wire metal shelving inside of walk in cooeler. Clean all soiled floor space.
Location: Walk-in cooler
- 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. Foil on bottom shelf of prep table in kitchen area. Remove, Do not use foil to line any shelving or equipment.
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. Boxes of food on floor in wait staff area. Remove all food items from floor and store on approved shelving.
Location: Wait staff area
|
05/21/2014 | Routine |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 1. C02 tank by ice machine not restrained. Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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 dish machine to a sound working condition so as to sanitize at final rinse.
Location: Kitchen
Equipment: Dishmachine
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw whole eggs stored above ready to eat foods inside of bottom section of cold top cooler. Store all raw whole eggs below and away from all other food items.
Location: Kitchen
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: 1. Packs of ham not date marked inside of bottom section of small cold top cooler. . Date mark ham. 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: Cold top
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer soiled in kitchen area. Clean and sanitize. Do not allow to sit soiled. 2. One bay food prep sink soiled. Clean and sanitize.
Location: Kitchen
Equipment: Slicer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer soiled in kitchen area. Clean and sanitize. Do not allow to sit soiled. 2. One bay food prep sink soiled. Clean and sanitize.
Location: Kitchen
Equipment: -
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer soiled in kitchen area. Clean and sanitize. Do not allow to sit soiled. 2. One bay food prep sink soiled. Clean and sanitize.
Location: -
Equipment: -
- Glove use (Non-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. Food handler put on gloves to handle food items without washing hands first at approved hand sink. Wash hands with soap and water at hand sink before putting on gloves to handle food.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Drain line leaking inside of walk in freezer. Repiar drain line. Remove ice.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shelving soiled above three bay sink. Clean. 2. Space below meat grill and flat top grill soiled. 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: 1. Potato slicer mounted to wall soiled. Clean and sanitize. Do not allow to sit soiled. 2. Drink gun soiled in main bar. 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: 1. Potato slicer mounted to wall soiled. Clean and sanitize. Do not allow to sit soiled. 2. Drink gun soiled in main bar. Clean.
Location: Bar
- 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 pizza oven soiled. Clean.
Location: Kitchen
Equipment: Pizza oven
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at bar hand sink. Provide.
Location: Bar
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. Hand towels missing at hand sink in kitchen area. Provide towels at all times. NOTE > TOWELS REPLACED AT TIME OF INSPECTION. 2. No hand towels at hand sink in bar area. Provide towels.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. Hand towels missing at hand sink in kitchen area. Provide towels at all times. NOTE > TOWELS REPLACED AT TIME OF INSPECTION. 2. No hand towels at hand sink in bar area. Provide towels.
Location: Bar
Equipment: Hand sink
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Three bay sink soiled. Clean
Location: Kitchen
Equipment: 3-bay
|
10/15/2013 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 1. C02 tank by ice machine not restrained. Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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 dish machine to a sound working condition so as to sanitize at final rinse.
Location: Kitchen
Equipment: Dishmachine
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw whole eggs stored above ready to eat foods inside of bottom section of cold top cooler. Store all raw whole eggs below and away from all other food items.
Location: Kitchen
Equipment: Cold top
- 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. Packs of ham not date marked inside of bottom section of small cold top cooler. . Date mark ham. 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: Cold top
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer soiled in kitchen area. Clean and sanitize. Do not allow to sit soiled. 2. One bay food prep sink soiled. Clean and sanitize.
Location: Kitchen
Equipment: Slicer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer soiled in kitchen area. Clean and sanitize. Do not allow to sit soiled. 2. One bay food prep sink soiled. Clean and sanitize.
Location: Kitchen
Equipment: -
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer soiled in kitchen area. Clean and sanitize. Do not allow to sit soiled. 2. One bay food prep sink soiled. Clean and sanitize.
Location: 2nd bar
Equipment: -
- Glove use (Non-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. Food handler put on gloves to handle food items without washing hands first at approved hand sink. Wash hands with soap and water at hand sink before putting on gloves to handle food.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Drain line leaking inside of walk in freezer. Repiar drain line. Remove ice.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shelving soiled above three bay sink. Clean. 2. Space below meat grill and flat top grill soiled. 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: 1. Potato slicer mounted to wall soiled. Clean and sanitize. Do not allow to sit soiled. 2. Drink gun soiled in main bar. 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: 1. Potato slicer mounted to wall soiled. Clean and sanitize. Do not allow to sit soiled. 2. Drink gun soiled in main bar. Clean.
Location: Bar
- 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 pizza oven soiled. Clean.
Location: Kitchen
Equipment: Pizza oven
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at bar hand sink. Provide.
Location: Bar
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. Hand towels missing at hand sink in kitchen area. Provide towels at all times. NOTE > TOWELS REPLACED AT TIME OF INSPECTION. 2. No hand towels at hand sink in bar area. Provide towels.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. Hand towels missing at hand sink in kitchen area. Provide towels at all times. NOTE > TOWELS REPLACED AT TIME OF INSPECTION. 2. No hand towels at hand sink in bar area. Provide towels.
Location: Bar
Equipment: Hand sink
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Three bay sink soiled. Clean
Location: Kitchen
Equipment: 3-bay
|
10/14/2013 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 1. C02 tank by ice machine not restrained. Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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 dish machine to a sound working condition so as to sanitize at final rinse.
Location: Kitchen
Equipment: Dishmachine
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw whole eggs stored above ready to eat foods inside of bottom section of cold top cooler. Store all raw whole eggs below and away from all other food items.
Location: Kitchen
Equipment: Cold top
- 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. Packs of ham not date marked inside of bottom section of small cold top cooler. . Date mark ham. 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: Cold top
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer soiled in kitchen area. Clean and sanitize. Do not allow to sit soiled. 2. One bay food prep sink soiled. Clean and sanitize.
Location: Kitchen
Equipment: Slicer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer soiled in kitchen area. Clean and sanitize. Do not allow to sit soiled. 2. One bay food prep sink soiled. Clean and sanitize.
Location: Kitchen
Equipment: -
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer soiled in kitchen area. Clean and sanitize. Do not allow to sit soiled. 2. One bay food prep sink soiled. Clean and sanitize.
Location: 2nd bar
Equipment: -
- Glove use (Non-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. Food handler put on gloves to handle food items without washing hands first at approved hand sink. Wash hands with soap and water at hand sink before putting on gloves to handle food.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Drain line leaking inside of walk in freezer. Repiar drain line. Remove ice.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shelving soiled above three bay sink. Clean. 2. Space below meat grill and flat top grill soiled. 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: 1. Potato slicer mounted to wall soiled. Clean and sanitize. Do not allow to sit soiled. 2. Drink gun soiled in main bar. 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: 1. Potato slicer mounted to wall soiled. Clean and sanitize. Do not allow to sit soiled. 2. Drink gun soiled in main bar. Clean.
Location: Bar
- 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 pizza oven soiled. Clean.
Location: Kitchen
Equipment: Pizza oven
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at bar hand sink. Provide.
Location: Bar
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. Hand towels missing at hand sink in kitchen area. Provide towels at all times. NOTE > TOWELS REPLACED AT TIME OF INSPECTION. 2. No hand towels at hand sink in bar area. Provide towels.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. Hand towels missing at hand sink in kitchen area. Provide towels at all times. NOTE > TOWELS REPLACED AT TIME OF INSPECTION. 2. No hand towels at hand sink in bar area. Provide towels.
Location: Bar
Equipment: Hand sink
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Three bay sink soiled. Clean
Location: Kitchen
Equipment: 3-bay
|
10/07/2013 | Routine |
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. Food handler not washing hands. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- 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 dish machine to a sound working condition so as to sanitize at final rinse.
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. Small container of ham in bottom section of cold top cooler in kitchen area not date marked. Date mark. 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: Make table cooler
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Blue 5 gallon plastic lowes bucket used to store food in. Lowes plastic buckets are not food grade. Provide food grade bucket / container.
Location: Kitchen
- Glove use (Non-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. Food handler did not wash hands before putting on gloves to handle food items. You must wash hands first at hand sink with soap and water before putting on gloves to handle food.
- 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. Left over cooked potatoes wraped in foil cooled in walk in cooler. Do not cool left over pototoes wraped in foil. Remove foil and cut potoatoes in half to aid in cooling. Cover potaotes after they have cooled. NOTE > ALL HOT FOODS MUST BE COOLED FROM 135 DEG. F. TO 70 DEG. F WITHIN 2 HOURS. AND FROM 70 DEG. F TO 41 DEG. F WITHIN 4 ADDITIONAL HOURS. FOR A TOTAL COOL DOWN TIME OF 6 HOURS.
Location: Walk-in cooler
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: 1. No chemical test strips to check sanitizer at dish machine. Provide chlorine test strips. ( you have quat test strips for three bay sink sanitizer. )
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water leaking from cooling unit inside of walk in freezer into plastic container. Repair unit to a sound working condition. CORRECTED 2. Drain stops missing at three bay sink in kitchen area. Provide drain stops for three bay sink. NOTE > WHEN USING THREE BAY SINK SET SINK UP 1. WASH -------------- 2 RINSE -------------- 3. SANITIZE. -------------- AIR DRY.wash= soap+ water rinse = water saitize = water + sanitizer.
Location: Walk-in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water leaking from cooling unit inside of walk in freezer into plastic container. Repair unit to a sound working condition. CORRECTED 2. Drain stops missing at three bay sink in kitchen area. Provide drain stops for three bay sink. NOTE > WHEN USING THREE BAY SINK SET SINK UP 1. WASH -------------- 2 RINSE -------------- 3. SANITIZE. -------------- AIR DRY.wash= soap+ water rinse = water saitize = water + sanitizer.
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. Blue containers of pasta sauce on floor of walk in freezer. Remove, Do not store any items on floor. Store on approved shelving.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Top of grease trap soiled. Clean.
Location: Kitchen (back)
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Water leaking from water supply line to sanitizing system for three bay sink. Repair
Location: Kitchen
Equipment: 3-bay
|
03/14/2013 | Recheck |
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. Food handler not washing hands. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- 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 dish machine to a sound working condition so as to sanitize at final rinse.
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. Small container of ham in bottom section of cold top cooler in kitchen area not date marked. Date mark. 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: Make table cooler
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Blue 5 gallon plastic lowes bucket used to store food in. Lowes plastic buckets are not food grade. Provide food grade bucket / container.
Location: Kitchen
- Glove use (Non-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. Food handler did not wash hands before putting on gloves to handle food items. You must wash hands first at hand sink with soap and water before putting on gloves to handle food.
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Left over cooked potatoes wraped in foil cooled in walk in cooler. Do not cool left over pototoes wraped in foil. Remove foil and cut potoatoes in half to aid in cooling. Cover potaotes after they have cooled. NOTE > ALL HOT FOODS MUST BE COOLED FROM 135 DEG. F. TO 70 DEG. F WITHIN 2 HOURS. AND FROM 70 DEG. F TO 41 DEG. F WITHIN 4 ADDITIONAL HOURS. FOR A TOTAL COOL DOWN TIME OF 6 HOURS.
Location: Walk-in cooler
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: 1. No chemical test strips to check sanitizer at dish machine. Provide chlorine test strips. ( you have quat test strips for three bay sink sanitizer. )
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water leaking from cooling unit inside of walk in freezer into plastic container. Repair unit to a sound working condition. 2. Drain stops missing at three bay sink in kitchen area. Provide drain stops for three bay sink. NOTE > WHEN USING THREE BAY SINK SET SINK UP 1. WASH -------------- 2 RINSE -------------- 3. SANITIZE. -------------- AIR DRY.wash= soap+ water rinse = water saitize = water + sanitizer.
Location: Walk-in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water leaking from cooling unit inside of walk in freezer into plastic container. Repair unit to a sound working condition. 2. Drain stops missing at three bay sink in kitchen area. Provide drain stops for three bay sink. NOTE > WHEN USING THREE BAY SINK SET SINK UP 1. WASH -------------- 2 RINSE -------------- 3. SANITIZE. -------------- AIR DRY.wash= soap+ water rinse = water saitize = water + sanitizer.
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. Blue containers of pasta sauce on floor of walk in freezer. Remove, Do not store any items on floor. Store on approved shelving.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Top of grease trap soiled. Clean.
Location: Kitchen (back)
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Water leaking from water supply line to sanitizing system for three bay sink. Repair
Location: Kitchen
Equipment: 3-bay
|
03/07/2013 | Routine |
- Floor mounted installation
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: Put the large chemical containers on 6" metal stand or rollers.
Location: Kitchen
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: Provide chlorine pH test kit for dishmachine and Quat pH test kit for the 3-bay sink.
Location: Kitchen
Equipment: Dishmachine
|
01/09/2013 | Pre-Licensing |
- Electrical service
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: 1. Cover plates and light switch cover plates missing in kitchen and public restrooms. Provide.
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Attach and seal dish machine to wall.
Location: Dish machine area
Equipment: Dishmachine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Extend drain line for ice machine so that it drains above floor drain,
Location: Kitchen
- 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: 1. Seal concrete floor repair in kitchen area.
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: 1. Cove molding missing in kitchen area. Provide.
Location: Kitchen
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: 1. Finish installing all walls in kitchen area were needed. Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface. 2. Finish installing all ceilings in kitchen area. Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Water leaking from ceiling inside of walk in cooler. Repair water leak.
Location: Walk-in cooler
|
10/05/2012 | Pre-Licensing |
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