- 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: 1. Employee drink misisng lid and straw. Provide lid and straw.
Location: Back room
- 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 handlers put on gloves to handle ready to eat foods without washing hands first at hand sink. You must wash hands at hand sink with soap and towels before putting on gloves to handle food items.
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: 1. Wet mops not hung up to dry. Hang wet mops to dry.
Location: Back room
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Floor tiles missing in back area. Replace all missing floor tiles. NOTE > VIOLATION NOTED ON LAST ROUTINE INSPECTION.
Location: Back room
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. Thermometer misisng inside of small reach in cooler below cash register. Provide.
Location: Kitchen (front)
Equipment: Reach in cooler
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10/02/2014 | Recheck |
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1. Employee drink misisng lid and straw. Provide lid and straw.
Location: Back room
- 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 handlers put on gloves to handle ready to eat foods without washing hands first at hand sink. You must wash hands at hand sink with soap and towels before putting on gloves to handle food items.
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: 1. Wet mops not hung up to dry. Hang wet mops to dry.
Location: Back room
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Floor tiles missing in back area. Replace all missing floor tiles. NOTE > VIOLATION NOTED ON LAST ROUTINE INSPECTION.
Location: Back room
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. Thermometer misisng inside of small reach in cooler below cash register. Provide.
Location: Kitchen (front)
Equipment: Reach in cooler
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09/25/2014 | Routine |
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Ice scoop for ice machine stored on top of machine. Remove and store in approved manner.
Location: Back room
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Floor tile broken / missing in back kitchen area. Replace all broken and missing tiles.
Location: Kitchen (back)
|
03/19/2014 | Routine |
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. Thermometer missing inside of small reach in cooler below steam / hot hold unit. Provide.
Location: Kitchen (front)
Equipment: Reach in cooler
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. Ice Scoop on top of ice machine. Remove and store in apporved manner.
Location: Kitchen (back)
Equipment: Ice machine
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09/18/2013 | Routine |
| No violation noted during this evaluation. | 03/15/2013 | Routine |
| No violation noted during this evaluation. | 09/26/2012 | Routine |
| No violation noted during this evaluation. | 02/07/2012 | Routine |
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