- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Cabinet space below hand sink in customer area soiled. Clean.
Location: -
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink in customer area. Provide.
Equipment: Hand sink
|
06/30/2014 | 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 display cooler for sandwiches and pizza in customer area. Provide thermometer.
|
12/20/2013 | Routine |
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Ceiling tile out of place above three bay sink. Replace tile.
Location: Back room
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: 1. Hot water at hand sink at 89 deg. F. Repair.Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Back room
Equipment: Hand sink
- Three bay wash temperature (corrected)
Wash solution temperature of manual warewashing sink is less than 110 degrees F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
Comments: 1. Hot water at 98 deg. F. at three bay sink. The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
Location: Back room
Equipment: 3-bay
- 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 missing inside of one door reach in cooler by three bay sink area. Provide.
Location: Back room
Equipment: Reach in cooler
- Warewashing sink(s) not cleaned (corrected)
Warewashing sink not cleaned and sanitized before use or between task changes.
Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
Comments: 1. Three bay sink soiled. Clean.
Location: Back room
Equipment: 3-bay
|
07/12/2013 | Recheck |
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Ceiling tile out of place above three bay sink. Replace tile.
Location: Back room
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: 1. Hot water at hand sink at 89 deg. F. Repair.Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Back room
Equipment: Hand sink
- Three bay wash temperature
Wash solution temperature of manual warewashing sink is less than 110 degrees F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
Comments: 1. Hot water at 98 deg. F. at three bay sink. The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
Location: Back room
Equipment: 3-bay
- 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 missing inside of one door reach in cooler by three bay sink area. Provide.
Location: Back room
Equipment: Reach in cooler
- Warewashing sink(s) not cleaned (corrected)
Warewashing sink not cleaned and sanitized before use or between task changes.
Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
Comments: 1. Three bay sink soiled. Clean.
Location: Back room
Equipment: 3-bay
|
07/05/2013 | Recheck |
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Ceiling tile out of place above three bay sink. Replace tile.
Location: Back room
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: 1. Hot water at hand sink at 89 deg. F. Repair.Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Back room
Equipment: Hand sink
- Three bay wash temperature
Wash solution temperature of manual warewashing sink is less than 110 degrees F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
Comments: 1. Hot water at 98 deg. F. at three bay sink. The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
Location: Back room
Equipment: 3-bay
- 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 one door reach in cooler by three bay sink area. Provide.
Location: Back room
Equipment: Reach in cooler
- Warewashing sink(s) not cleaned
Warewashing sink not cleaned and sanitized before use or between task changes.
Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
Comments: 1. Three bay sink soiled. Clean.
Location: Back room
Equipment: 3-bay
|
06/28/2013 | Routine |
| No violation noted during this evaluation. | 01/18/2013 | 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: The single door Continental refrigerator is 45-46 F.
Location: Kitchen
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: The dumpster lids are open. Keep the lids closed.
Location: Dumpster area
|
07/26/2012 | 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: The single door Continental refrigerator is 45-46 F.
Location: Kitchen
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: The dumpster lids are open. Keep the lids closed.
Location: Dumpster area
|
07/19/2012 | 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: The single door Continental refrigerator is 45-46 F.
Location: Kitchen
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: The dumpster lids are open. Keep the lids closed.
Location: Dumpster area
|
07/12/2012 | Routine |
| No violation noted during this evaluation. | 01/13/2012 | Routine |
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