- Toxic use (corrected)
Poisonous and/or toxic materials used improperly.
Correction: Follow labels and guidelines for all poisonous and toxic materials.
Comments: 1. HOME USE CAN OF RAID IN BACK ROOM. USE PESTICIDES IN A MANNER APPROVED BY THE LABEL. HOME USE PRODUCTS SHOULD NOT BE USED IN COMMERCIAL ESTABLISHMENTS.2/27/14 1. CORRECTED ON 2/27/14
Location: Back room
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: 1. READY-TO-EAT DELI MEAT DATEMARKED FOR DISPOSAL ON 2/13 STILL IN COOLER. DISCARD PRODUCTS WHEN DATEMARK INDICATES.2/27/14 1. CORRECTED ON 2/27/14
Location: Service counter
Equipment: Reach in cooler
- 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: 1. THREE SANITIZER BUCKETS AROUND KITCHEN AREA ALL TESTED AT NEAR 0 PPM. EMPLOYEE CORRECTED ON SITE BY ADDING BLEACH. USE TEST STRIPS TO MONITOR SANITIZER LEVELS IN THE FUTURE.2/27/14 1. CORRECTED ON 2/27/14
Location: Kitchen
Equipment: ------------ Miscellaneous -----------
- 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. GYRO MEAT IN COOLER AT 60 DEGREES FAHRENHEIT FOUR HOURS AFTER GOING INTO COOLER. SEPERATE INTO SMALLER PORTIONSTO COOL OR LEAVE CONTAINERS UNCOVERED WHILE COOLING. DO NOT STACK CONTAINERS. MEAT IS NOT COOLING FAST ENOUGH IN CURRENT CONTAINERS.2/27/14 1. COOLING TECHNIQUE STILL NEEDS IMPROVEMENT. MEAT TEMP'ED AT 52 DEGREES.3/6/14 1. COOLING STILL UNSATISFACTORY. MEAT COOKED THE PREVIOUS DAY WAS AT 50 DEGREES IN THE MIDDLE CONTAINER AND 47 DEGREES IN THE OUTER CONTAINER. DON'T STACK CONTAINERS AND PUT LESS FOOD IN EACH CONTAINER. LEAVE CONTAINERS UNCOVERED UNTIL COOL.
Location: Walk-in cooler
Equipment: Walk in cooler
- 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 ON FLOOR NEAR FLOOR DRAIN IN BACK FROOM FROM DRAIN LINE THAT DOESN'T QUITE REACH DRAIN. REPAIR.2/27/14 1. CORRECTED ON 2/27/14
Location: Back room
Equipment: -------- Sinks / Warewash ---------
|
03/13/2014 | Recheck |
- Toxic use (corrected)
Poisonous and/or toxic materials used improperly.
Correction: Follow labels and guidelines for all poisonous and toxic materials.
Comments: 1. HOME USE CAN OF RAID IN BACK ROOM. USE PESTICIDES IN A MANNER APPROVED BY THE LABEL. HOME USE PRODUCTS SHOULD NOT BE USED IN COMMERCIAL ESTABLISHMENTS.2/27/14 1. CORRECTED ON 2/27/14
Location: Back room
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: 1. READY-TO-EAT DELI MEAT DATEMARKED FOR DISPOSAL ON 2/13 STILL IN COOLER. DISCARD PRODUCTS WHEN DATEMARK INDICATES.2/27/14 1. CORRECTED ON 2/27/14
Location: Service counter
Equipment: Reach in cooler
- 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: 1. THREE SANITIZER BUCKETS AROUND KITCHEN AREA ALL TESTED AT NEAR 0 PPM. EMPLOYEE CORRECTED ON SITE BY ADDING BLEACH. USE TEST STRIPS TO MONITOR SANITIZER LEVELS IN THE FUTURE.2/27/14 1. CORRECTED ON 2/27/14
Location: Kitchen
Equipment: ------------ Miscellaneous -----------
- 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. GYRO MEAT IN COOLER AT 60 DEGREES FAHRENHEIT FOUR HOURS AFTER GOING INTO COOLER. SEPERATE INTO SMALLER PORTIONSTO COOL OR LEAVE CONTAINERS UNCOVERED WHILE COOLING. DO NOT STACK CONTAINERS. MEAT IS NOT COOLING FAST ENOUGH IN CURRENT CONTAINERS.2/27/14 1. COOLING TECHNIQUE STILL NEEDS IMPROVEMENT. MEAT TEMP'ED AT 52 DEGREES.3/6/14 1. COOLING STILL UNSATISFACTORY. MEAT COOKED THE PREVIOUS DAY WAS AT 50 DEGREES IN THE MIDDLE CONTAINER AND 47 DEGREES IN THE OUTER CONTAINER. DON'T STACK CONTAINERS AND PUT LESS FOOD IN EACH CONTAINER. LEAVE CONTAINERS UNCOVERED UNTIL COOL.
Location: Walk-in cooler
Equipment: Walk in cooler
- 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 ON FLOOR NEAR FLOOR DRAIN IN BACK FROOM FROM DRAIN LINE THAT DOESN'T QUITE REACH DRAIN. REPAIR.2/27/14 1. CORRECTED ON 2/27/14
Location: Back room
Equipment: -------- Sinks / Warewash ---------
|
03/06/2014 | Recheck |
- Toxic use (corrected on site)
Poisonous and/or toxic materials used improperly.
Correction: Follow labels and guidelines for all poisonous and toxic materials.
Comments: 1. HOME USE CAN OF RAID IN BACK ROOM. USE PESTICIDES IN A MANNER APPROVED BY THE LABEL. HOME USE PRODUCTS SHOULD NOT BE USED IN COMMERCIAL ESTABLISHMENTS.2/27/14 1. CORRECTED ON 2/27/14
Location: Back room
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: 1. READY-TO-EAT DELI MEAT DATEMARKED FOR DISPOSAL ON 2/13 STILL IN COOLER. DISCARD PRODUCTS WHEN DATEMARK INDICATES.2/27/14 1. CORRECTED ON 2/27/14
Location: Service counter
Equipment: Reach in cooler
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. THREE SANITIZER BUCKETS AROUND KITCHEN AREA ALL TESTED AT NEAR 0 PPM. EMPLOYEE CORRECTED ON SITE BY ADDING BLEACH. USE TEST STRIPS TO MONITOR SANITIZER LEVELS IN THE FUTURE.2/27/14 1. CORRECTED ON 2/27/14
Location: Kitchen
Equipment: ------------ Miscellaneous -----------
- 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. GYRO MEAT IN COOLER AT 60 DEGREES FAHRENHEIT FOUR HOURS AFTER GOING INTO COOLER. SEPERATE INTO SMALLER PORTIONSTO COOL OR LEAVE CONTAINERS UNCOVERED WHILE COOLING. DO NOT STACK CONTAINERS. MEAT IS NOT COOLING FAST ENOUGH IN CURRENT CONTAINERS.2/27/14 1. COOLING TECHNIQUE STILL NEEDS IMPROVEMENT. MEAT TEMP'ED AT 52 DEGREES.
Location: Walk-in cooler
Equipment: Walk in cooler
- 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 ON FLOOR NEAR FLOOR DRAIN IN BACK FROOM FROM DRAIN LINE THAT DOESN'T QUITE REACH DRAIN. REPAIR.2/27/14 1. CORRECTED ON 2/27/14
Location: Back room
Equipment: -------- Sinks / Warewash ---------
|
02/27/2014 | Recheck |
- Toxic use (corrected on site)
Poisonous and/or toxic materials used improperly.
Correction: Follow labels and guidelines for all poisonous and toxic materials.
Comments: 1. HOME USE CAN OF RAID IN BACK ROOM. USE PESTICIDES IN A MANNER APPROVED BY THE LABEL. HOME USE PRODUCTS SHOULD NOT BE USED IN COMMERCIAL ESTABLISHMENTS.
Location: Back room
- Discarding datemarking
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: 1. READY-TO-EAT DELI MEAT DATEMARKED FOR DISPOSAL ON 2/13 STILL IN COOLER. DISCARD PRODUCTS WHEN DATEMARK INDICATES.
Location: Service counter
Equipment: Reach in cooler
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. THREE SANITIZER BUCKETS AROUND KITCHEN AREA ALL TESTED AT NEAR 0 PPM. EMPLOYEE CORRECTED ON SITE BY ADDING BLEACH. USE TEST STRIPS TO MONITOR SANITIZER LEVELS IN THE FUTURE.
Location: Kitchen
Equipment: ------------ Miscellaneous -----------
- 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. GYRO MEAT IN COOLER AT 60 DEGREES FAHRENHEIT FOUR HOURS AFTER GOING INTO COOLER. SEPERATE INTO SMALLER PORTIONSTO COOL OR LEAVE CONTAINERS UNCOVERED WHILE COOLING. DO NOT STACK CONTAINERS. MEAT IS NOT COOLING FAST ENOUGH IN CURRENT CONTAINERS.
Location: Walk-in cooler
Equipment: Walk in cooler
- 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 ON FLOOR NEAR FLOOR DRAIN IN BACK FROOM FROM DRAIN LINE THAT DOESN'T QUITE REACH DRAIN. REPAIR.
Location: Back room
Equipment: -------- Sinks / Warewash ---------
|
02/14/2014 | Routine |
- Smoking distance signage (corrected on site)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: 05/01/13:Provided two (2) non smoking within 8 feet signage for manager
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: Three (3) containers of cooked gyro meat in temperature danger zone from 530 am to 1030 am, 5 hours at 80 FDo not stack containersDo not cover containersFOOD DISCARDED BY MANAGER
Location: Sales floor
Equipment: Walk in cooler
- 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: One open coffee - provide lid / straw or put in a non-food prep area (office)
Location: Service counter
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: Did not observe employee using soap, only hot water and paper towels
Location: Kitchen
Equipment: Hand sink
- Packaging integrity (corrected)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: Two (2) dented cans pulled off shelving, do not use / do not sell
Location: Sales floor
- 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: HamTurkeyGyroRoast beef
Location: Sales floor
Equipment: Walk in cooler
- 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: No sanitizer set up for wiping down food contact surfaces on service line
Location: Kitchen
- 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: No hat x 1
- Thermometer accuracy (corrected)
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: Pizza hot holding digital thermometer says -45 F
- 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: Personal water bottle stored with customer food in small prep top cooler. Store separate
Location: Service counter
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- 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: Last cleaning hood sticker dated 10/2012. Overdue and late, schedule appt soon
Location: Kitchen (back)
- 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: Grease and food debris under table of gyro and flat top. Clean
Location: Kitchen (back)
- 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: Cooling sausage gravy with lid on, condensation building up on lidUse bigger ice bathDo not coverStir frequentlyDate
Location: Kitchen
Equipment: Prep table
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Faucet is loose, seal fixture
Location: Kitchen
Equipment: 3-bay
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: Wetting hands at 3-bay where dirty dishes are located
Location: Kitchen
Equipment: 3-bay
- 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: No test kit for quat sanitizer
Location: Kitchen
|
05/01/2013 | Recheck |
- Cooling time (corrected on site)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: Three (3) containers of cooked gyro meat in temperature danger zone from 530 am to 1030 am, 5 hours at 80 FDo not stack containersDo not cover containersFOOD DISCARDED BY MANAGER
Location: Sales floor
Equipment: Walk in cooler
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: One open coffee - provide lid / straw or put in a non-food prep area (office)
Location: Service counter
- Improper hand washing (corrected on site)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: Did not observe employee using soap, only hot water and paper towels
Location: Kitchen
Equipment: Hand sink
- Packaging integrity (corrected on site)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: Two (2) dented cans pulled off shelving, do not use / do not sell
Location: Sales floor
- 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: HamTurkeyGyroRoast beef
Location: Sales floor
Equipment: Walk in cooler
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: No sanitizer set up for wiping down food contact surfaces on service line
Location: Kitchen
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: No hat x 1
- Thermometer accuracy
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: Pizza hot holding digital thermometer says -45 F
- 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.
Comments: Personal water bottle stored with customer food in small prep top cooler. Store separate
Location: Service counter
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- 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: Last cleaning hood sticker dated 10/2012. Overdue and late, schedule appt soon
Location: Kitchen (back)
- 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: Grease and food debris under table of gyro and flat top. Clean
Location: Kitchen (back)
- 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: Cooling sausage gravy with lid on, condensation building up on lidUse bigger ice bathDo not coverStir frequentlyDate
Location: Kitchen
Equipment: Prep table
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Faucet is loose, seal fixture
Location: Kitchen
Equipment: 3-bay
- Hand washing (where) (corrected on site)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: Wetting hands at 3-bay where dirty dishes are located
Location: Kitchen
Equipment: 3-bay
- 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: No test kit for quat sanitizer
Location: Kitchen
|
04/24/2013 | Routine |
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: Sausage gravy in temperature danger zone, did not reach 70 in 2 hours, was at 99 in 3 hours - Discarded on site
Location: Kitchen
Equipment: Cooler/freezer combo
- 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: No handwashing before putting on gloves
- 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: Snacking on grapes and proceeding to handle food without washing hands before putting on new gloves - eat outside of the kitchen prep area and always wash hands after eating and drinking & before putting on gloves
Location: Kitchen
Equipment: Prep table
- 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 chicken with cheese containers - moved chicken to lowest in the cooler2. Raw eggs over onions
Location: Kitchen
Equipment: Cooler/freezer combo
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: 1. No soap and less than 20 seconds when washing hands
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: Ready to eat beef and peppers
Location: Service counter
Equipment: Reach in cooler (2 door)
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Cold water faucet does not operate
Location: Kitchen
Equipment: 2-bay
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: Gloves inside donut deli case. Use deli tissue paper or tongs for customer self service. Using gloves requires handwashing, no handsink available. Removed box of gloves
- Hand sanitizers (corrected)
Hand sanitizer is being used improperly.
Correction: Hand sanitizer shall be FDA approved, shall not be used in place of hand washing and shall be used only after hands have been properly washed.
Comments: Only use hand sanitizer after proper handwashing with hot water and soap
- 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: Gyros - do not stack containers on top of each other, leave lids offSausage Gravy - use ice bath / freezer to cool quicklyMeatloaf - cool in WIC
Location: Kitchen
Equipment: Cooler/freezer combo
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1-door reach in cooler x 1Pizza x 1Homestyle x 2
Location: Service counter
Equipment: Reach in cooler
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1-door reach in cooler x 1Pizza x 1Homestyle x 2
Location: Sales floor
Equipment: Warming drawers
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1-door reach in cooler x 1Pizza x 1Homestyle x 2
Location: Kitchen
Equipment: Cooler/freezer combo
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Small pizza conveyor belt oven
Location: Service counter
Equipment: Pizza oven
|
10/24/2012 | Recheck |
- Cooling time (corrected on site)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: Sausage gravy in temperature danger zone, did not reach 70 in 2 hours, was at 99 in 3 hours - Discarded on site
Location: Kitchen
Equipment: Cooler/freezer combo
- No hand washing (when) (corrected on site)
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: No handwashing before putting on gloves
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Snacking on grapes and proceeding to handle food without washing hands before putting on new gloves - eat outside of the kitchen prep area and always wash hands after eating and drinking & before putting on gloves
Location: Kitchen
Equipment: Prep table
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw chicken with cheese containers - moved chicken to lowest in the cooler2. Raw eggs over onions
Location: Kitchen
Equipment: Cooler/freezer combo
- Improper hand washing (corrected on site)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: 1. No soap and less than 20 seconds when washing hands
Location: Kitchen
Equipment: Hand sink
- 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: Ready to eat beef and peppers
Location: Service counter
Equipment: Reach in cooler (2 door)
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Cold water faucet does not operate
Location: Kitchen
Equipment: 2-bay
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Glove use (Non-Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Gloves inside donut deli case. Use deli tissue paper or tongs for customer self service. Using gloves requires handwashing, no handsink available. Removed box of gloves
- Hand sanitizers (corrected on site)
Hand sanitizer is being used improperly.
Correction: Hand sanitizer shall be FDA approved, shall not be used in place of hand washing and shall be used only after hands have been properly washed.
Comments: Only use hand sanitizer after proper handwashing with hot water and soap
- 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: Gyros - do not stack containers on top of each other, leave lids offSausage Gravy - use ice bath / freezer to cool quicklyMeatloaf - cool in WIC
Location: Kitchen
Equipment: Cooler/freezer combo
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1-door reach in cooler x 1Pizza x 1Homestyle x 2
Location: Service counter
Equipment: Reach in cooler
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1-door reach in cooler x 1Pizza x 1Homestyle x 2
Location: Sales floor
Equipment: Warming drawers
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1-door reach in cooler x 1Pizza x 1Homestyle x 2
Location: Kitchen
Equipment: Cooler/freezer combo
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Small pizza conveyor belt oven
Location: Service counter
Equipment: Pizza oven
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10/16/2012 | 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: Strawberry jelly
Location: Deli area
Equipment: Prep Top Cooler
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: Sausage gravy from breakfast in danger zone. DISCARDED.
Location: Kitchen (back)
Equipment: Upright 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: ham, turkey, roast beef, tuna salad, steak
Location: Deli area
Equipment: Prep Top 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: ham, turkey, roast beef, tuna salad, steak
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Pizza oven
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Flat grill
- 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: Coffee and tea urn baskets needs to be sanitized every 4 hours. In use all day!
Location: Sales floor
- 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. Cans x 42. Thank you bags x 3
Location: Kitchen
Equipment: Upright cooler
- Thermometer ambient (corrected)
Ambient air temperature, water pressure, and water temperature measuring devices not in good repair and/or accurate.
Correction: Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and accurate within the intended range of use.
Comments: Walk in cooler thermometer read 70 F
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Upright homestyle
Location: Kitchen (back)
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Under flat grill
Location: Kitchen (back)
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Deli area
Equipment: Prep Top Cooler
- 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. Candy bars2. Pickles
Location: Kitchen (back)
- 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. Candy bars2. Pickles
Location: Back room
Equipment: 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.
Location: Kitchen
Equipment: Can opener
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Womens restroom
- 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.
Location: Kitchen
Equipment: 3-bay
|
03/21/2012 | 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.
Comments: Strawberry jelly
Location: Deli area
Equipment: Prep Top Cooler
- Cooling time (corrected on site)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: Sausage gravy from breakfast in danger zone. DISCARDED.
Location: Kitchen (back)
Equipment: Upright 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: ham, turkey, roast beef, tuna salad, steak
Location: Deli area
Equipment: Prep Top 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: ham, turkey, roast beef, tuna salad, steak
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Pizza oven
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Flat grill
- Food contact cleaning frequency (corrected on site)
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: Coffee and tea urn baskets needs to be sanitized every 4 hours. In use all day!
Location: Sales floor
- 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. Cans x 42. Thank you bags x 3
Location: Kitchen
Equipment: Upright cooler
- Thermometer ambient
Ambient air temperature, water pressure, and water temperature measuring devices not in good repair and/or accurate.
Correction: Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and accurate within the intended range of use.
Comments: Walk in cooler thermometer read 70 F
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Upright homestyle
Location: Kitchen (back)
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Under flat grill
Location: Kitchen (back)
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Deli area
Equipment: Prep Top Cooler
- 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. Candy bars2. Pickles
Location: Kitchen (back)
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Candy bars2. Pickles
Location: Back room
Equipment: Walk in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
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: Kitchen
Equipment: Can opener
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Womens restroom
- 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.
Location: Kitchen
Equipment: 3-bay
|
03/14/2012 | Routine |
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