- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK SOILED LOCATED IN KITCHEN.KEEP HAND SINK IN A CLEAN CONDITION AT ALL TIMES.
Location: Kitchen
- 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 AVAILABLE IN KITCHEN OR PREP AREA.PROVIDE CHLORINE OR QUAT SANITIZER TO SANITIZE FOOD CONTACT SURFACES.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: TABLE CONTAINING NON ESSENTIAL ITEMS NEXT TO HAND SINK SOILED.CLEAN AND SANITIZE TABLE THOROUGHLY. ORGANIZE AND REMOVE ANY NON ESSENTIAL ITEMS.
Location: Kitchen
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO SOAP AVAILABLE AT HAND SINK IN KITCHEN.PROVIDE SOAP AT HAND SINK.
Location: Kitchen
|
11/07/2013 | Recheck |
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK SOILED LOCATED IN KITCHEN.KEEP HAND SINK IN A CLEAN CONDITION AT ALL TIMES.
Location: Kitchen
- 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: NO SANITIZER AVAILABLE IN KITCHEN OR PREP AREA.PROVIDE CHLORINE OR QUAT SANITIZER TO SANITIZE FOOD CONTACT SURFACES.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: TABLE CONTAINING NON ESSENTIAL ITEMS NEXT TO HAND SINK SOILED.CLEAN AND SANITIZE TABLE THOROUGHLY. ORGANIZE AND REMOVE ANY NON ESSENTIAL ITEMS.
Location: Kitchen
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO SOAP AVAILABLE AT HAND SINK IN KITCHEN.PROVIDE SOAP AT HAND SINK.
Location: Kitchen
|
10/31/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. REACH IN REFRIGERATOR HOLDING AT 50 DEGREES F. REPAIR/ADJUST COOLER TO HOLD FOODS AT 41 DEGREES F OR LOWER.2. INDIVIDUAL PACKETS OF CREAM CHEESE HOLDING STORED AT ROOM TEMPERATURE ON BUFFET. MAINTAIN UNDER REGRIGERATION OR ON ICE TO MAINTAIN THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F.RECHECK: REFRIGERATER HOLDING AT 48 DEGREES F. REPAIR COOLER TO HOLD FOODS AT 41 DEGREES F OR LOWER.CREAM CHEESE STORED AT ROOM TEMPERATURE. STORE UNDER REFRIGERATION TO MAINTAIN 41 DEGREES F.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PREP TABLE SOILED WITH DRIED AND SPLATTERED FOOD RESIDUE. CLEAN AND SANITIZE THOROUGHLY.RECHECK: DRIED MILK AND FOOD RESIDUE CONTINUES TO REMAIN ON COUNTER TOP, WALL BEHIND PREP TABLE, AND WINDOW FRAME AND GLASS. CONTINUE TO REMOVE ALL BUILD UP.
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: FLOOR HEAVILY SOILED IN KITCHEN ESPECIALLY BEHIND DRY STORAGE SHELVES. CLEAN ENTIRE FLOOR THOROUGHLY.RECHECK: NOT COMPLETED. A WORK ORDER HAS BEEN PUT IN PLACE TO HAVE FLOOR REPLACED.RECHECK: FLOOR IS CURRENTLY IN THE PROCESS OF BEING REPLACED IN DRY STORAGE ROOM
Location: Kitchen
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: PROVIDE SOAP AT HAND SINK LOCATED IN KITCHEN.RECHECK: HAND SOAP NOT AVAILABLE AT HAND SINK IN KITCHEN. PROVIDE HAND SOAP AT HAND SINK.
Location: Kitchen
|
11/14/2012 | 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: 1. REACH IN REFRIGERATOR HOLDING AT 50 DEGREES F. REPAIR/ADJUST COOLER TO HOLD FOODS AT 41 DEGREES F OR LOWER.2. INDIVIDUAL PACKETS OF CREAM CHEESE HOLDING STORED AT ROOM TEMPERATURE ON BUFFET. MAINTAIN UNDER REGRIGERATION OR ON ICE TO MAINTAIN THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F.RECHECK: REFRIGERATER HOLDING AT 48 DEGREES F. REPAIR COOLER TO HOLD FOODS AT 41 DEGREES F OR LOWER.CREAM CHEESE STORED AT ROOM TEMPERATURE. STORE UNDER REFRIGERATION TO MAINTAIN 41 DEGREES F.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PREP TABLE SOILED WITH DRIED AND SPLATTERED FOOD RESIDUE. CLEAN AND SANITIZE THOROUGHLY.RECHECK: DRIED MILK AND FOOD RESIDUE CONTINUES TO REMAIN ON COUNTER TOP, WALL BEHIND PREP TABLE, AND WINDOW FRAME AND GLASS. CONTINUE TO REMOVE ALL BUILD UP.
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: FLOOR HEAVILY SOILED IN KITCHEN ESPECIALLY BEHIND DRY STORAGE SHELVES. CLEAN ENTIRE FLOOR THOROUGHLY.RECHECK: NOT COMPLETED. A WORK ORDER HAS BEEN PUT IN PLACE TO HAVE FLOOR REPLACED.
Location: Kitchen
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: PROVIDE SOAP AT HAND SINK LOCATED IN KITCHEN.RECHECK: HAND SOAP NOT AVAILABLE AT HAND SINK IN KITCHEN. PROVIDE HAND SOAP AT HAND SINK.
Location: Kitchen
|
11/07/2012 | 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: 1. REACH IN REFRIGERATOR HOLDING AT 50 DEGREES F. REPAIR/ADJUST COOLER TO HOLD FOODS AT 41 DEGREES F OR LOWER.2. INDIVIDUAL PACKETS OF CREAM CHEESE HOLDING STORED AT ROOM TEMPERATURE ON BUFFET. MAINTAIN UNDER REGRIGERATION OR ON ICE TO MAINTAIN THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PREP TABLE SOILED WITH DRIED AND SPLATTERED FOOD RESIDUE. CLEAN AND SANITIZE THOROUGHLY.
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: FLOOR HEAVILY SOILED IN KITCHEN ESPECIALLY BEHIND DRY STORAGE SHELVES. CLEAN ENTIRE FLOOR THOROUGHLY.
Location: Kitchen
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: PROVIDE SOAP AT HAND SINK LOCATED IN KITCHEN.
Location: Kitchen
|
10/30/2012 | Routine |
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