- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Roast beef and corn beef at 112 deg F up front. Hold at 135 deg F or above. Note: disposed of roast beef and corn beef at time of inspeciton.
- 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: Gnats in back kitchen. Exterminate.
- 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: Not washing hands before putting on gloves. Always wash hands before putting on gloves.
- 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: Raw eggs over milk in 2 door front cooler. Store raw eggs below milk.
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Dumping coffee in back hand sink. Discontinue. Clean sink.
- 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: Box of bags on the floor below front display cooler. Store 6 inches off the floor.
- 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. Clean floor below warmer and cooler in back.2. Clean floor below cabinet and cooler up front.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Apron in bottom of 2 door true cooler. Remove. Repair any leaks/pooling water as needed.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Water leak at right faucet on 3 bay sink. Repair.
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08/28/2014 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Roast beef and corn beef at 112 deg F up front. Hold at 135 deg F or above. Note: disposed of roast beef and corn beef at time of inspeciton.
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats in back kitchen. Exterminate.
- 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: Not washing hands before putting on gloves. Always wash hands before putting on gloves.
- 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: Raw eggs over milk in 2 door front cooler. Store raw eggs below milk.
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Dumping coffee in back hand sink. Discontinue. Clean sink.
- 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: Box of bags on the floor below front display cooler. Store 6 inches off the floor.
- 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. Clean floor below warmer and cooler in back.2. Clean floor below cabinet and cooler up front.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Apron in bottom of 2 door true cooler. Remove. Repair any leaks/pooling water as needed.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Water leak at right faucet on 3 bay sink. Repair.
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08/21/2014 | Routine |
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Clean dishes on back kitchen hand sink. Remove. Do not store anything in or on hand sink. Do not store items in splash range of hand sink. CORRECTED AT TIME OF INSPECTION.
Location: Kitchen (back)
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Faucet of three bay is leaking. Repair to turn off completely.
Location: Kitchen
Equipment: 3-bay
|
02/25/2014 | Routine |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats in back kitchen. Continue exterminating.
Location: Kitchen (back)
- Chemical sanitizing exposure time and concentration (corrected on site)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: In place sanitizer not reading. Change frequently enough to maintain proper concentration. Note Changed during inspection.
Location: Kitchen (front)
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth towels on counters in back. Store in approved strerngth sanitizer solution.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Water pooling in bottom of 2 door true cooler. Remove water and repair.
Location: Kitchen (back)
Equipment: Reach in cooler (2 door)
|
07/16/2013 | Routine |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats by back kitchen hand sink and floor drain. Exterminate. Continue to exterminate.On follow up inspection 1-23-2013 Gnats at floor drain below back kitchen hand sink and on soda syrup lines. Exterminate
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Completely break down and clean and sanitize slicer every 4 hours while in use.
Location: Kitchen (front)
Equipment: Slicer
- 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: Clean floor and floor drain below back hand sink.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean shelf soda syrup boxes are on in back kitchen.
Location: Kitchen (back)
Equipment: Prep table
|
02/01/2013 | 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: Gnats by back kitchen hand sink and floor drain. Exterminate. Continue to exterminate.On follow up inspection 1-23-2013 Gnats at floor drain below back kitchen hand sink and on soda syrup lines. Exterminate
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Completely break down and clean and sanitize slicer every 4 hours while in use.
Location: Kitchen (front)
Equipment: Slicer
- 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: Clean floor and floor drain below back hand sink.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean shelf soda syrup boxes are on in back kitchen.
Location: Kitchen (back)
Equipment: Prep table
|
01/30/2013 | 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: Gnats by back kitchen hand sink and floor drain. Exterminate. Continue to exterminate.On follow up inspection 1-23-2013 Gnats at floor drain below back kitchen hand sink and on soda syrup lines. Exterminate
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Completely break down and clean and sanitize slicer every 4 hours while in use.
Location: Kitchen (front)
Equipment: Slicer
- 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: Clean floor and floor drain below back hand sink.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean shelf soda syrup boxes are on in back kitchen.
Location: Kitchen (back)
Equipment: Prep table
|
01/23/2013 | 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: Gnats by back kitchen hand sink and floor drain. Exterminate. Continue to exterminate.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Completely break down and clean and sanitize slicer every 4 hours while in use.
Location: Kitchen (front)
Equipment: Slicer
- 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: Clean floor and floor drain below back hand sink.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean shelf soda syrup boxes are on in back kitchen.
Location: Kitchen (back)
Equipment: Prep table
|
01/16/2013 | 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: Gnats by back kitchen hand sink and floor drain. Exterminate.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Completely break down and clean and sanitize slicer every 4 hours while in use.
Location: Kitchen (front)
Equipment: Slicer
- 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: Clean floor and floor drain below back hand sink.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean shelf soda syrup boxes are on in back kitchen.
Location: Kitchen (back)
Equipment: Prep table
|
01/09/2013 | Routine |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats in back kitchen. Exterminate
Location: Kitchen (back)
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Dumping coffee in back kitchen hand sink. Do not dump anything in hand sinks. CORRECTED2. Rinsed knife in hand sink. Discontinue. Use hand sink for hand washing only.
Location: Kitchen (back)
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Dumping coffee in back kitchen hand sink. Do not dump anything in hand sinks. CORRECTED2. Rinsed knife in hand sink. Discontinue. Use hand sink for hand washing only.
Location: Kitchen (front)
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Make sure to wash->rinse->sanitize-> air dry all dishes. Do not rinse knives in hand sink.
Location: Kitchen
|
07/25/2012 | 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: Gnats in back kitchen. Exterminate
Location: Kitchen (back)
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Dumping coffee in back kitchen hand sink. Do not dump anything in hand sinks. CORRECTED2. Rinsed knife in hand sink. Discontinue. Use hand sink for hand washing only.
Location: Kitchen (back)
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Dumping coffee in back kitchen hand sink. Do not dump anything in hand sinks. CORRECTED2. Rinsed knife in hand sink. Discontinue. Use hand sink for hand washing only.
Location: Kitchen (front)
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Make sure to wash->rinse->sanitize-> air dry all dishes. Do not rinse knives in hand sink.
Location: Kitchen
|
07/17/2012 | 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: Gnats in back kitchen. Exterminate
Location: Kitchen (back)
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Dumping coffee in back kitchen hand sink. Do not dump anything in hand sinks. CORRECTED2. Rinsed knife in hand sink. Discontinue. Use hand sink for hand washing only.
Location: Kitchen (back)
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Dumping coffee in back kitchen hand sink. Do not dump anything in hand sinks. CORRECTED2. Rinsed knife in hand sink. Discontinue. Use hand sink for hand washing only.
Location: Kitchen (front)
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Make sure to wash->rinse->sanitize-> air dry all dishes. Do not rinse knives in hand sink.
Location: Kitchen
|
07/10/2012 | 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: Gnats in back kitchen. Exterminate
Location: Kitchen (back)
|
06/27/2012 | 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.
Comments: Chicken salad one small pan at 75 deg FPasta and peas one pan at 63 deg FCooked chicken 1 pan at 54 deg FOne case of deans milk at 54.5 deg FOne large pan of sliced turkey at 51-53 deg FAll of above disposed of at time of inspection. Please hold potentailly hazardous foods at 41 deg F or below.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Replace worn door gasket on hot box. Note: entire door being replaced. New door scheduled to be in next week.
Location: Kitchen (back)
|
01/04/2012 | Recheck |
| No violation noted during this evaluation. | 01/04/2012 | Non-Illness Complaint |
- 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: Chicken salad one small pan at 75 deg FPasta and peas one pan at 63 deg FCooked chicken 1 pan at 54 deg FOne case of deans milk at 54.5 deg FOne large pan of sliced turkey at 51-53 deg FAll of above disposed of at time of inspection. Please hold potentailly hazardous foods at 41 deg F or below.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Replace worn door gasket on hot box. Note: entire door being replaced. New door scheduled to be in next week.
|
12/30/2011 | Routine |
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