- 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: 0 READING. SANITIZER CONCENTRATION SHOULD BE 150-400 PPM.
- Non potentially hazardous food contact surface(s) soiled
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.
Comments: INSIDE OF ICE MACHINE SOILED AND HAS MOLD GROWING INSIDE. PLEASE CLEAN AND SANITIZE.
Location: Kitchen (back)
Equipment: Ice machine
|
09/05/2014 | Routine |
| No violation noted during this evaluation. | 03/20/2014 | Routine |
- 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: Oven hood vent covers observed soiled. Clean the vent covers.
Location: Cook line
|
09/24/2013 | Routine |
- 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: SPRAY BOTTLES (2) OF QUAT SANITIZER SOLUTION ON THE ROLLING CART UNDER THE MICROWAVE MEASURED LESS THAN 100 PPM. MAINTAIN QUAT SANITIZER CONCENTRATION AT 200 PPM -- CORRECTED ON SITE.
Location: Prep area
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: GAPS OBSERVED UNDER THE BACK RECEIVING DOOR. INSTALL NEW DOOR SWEEP TO PREVENT PEST ENTRY -- MAINTENANCE DEPARTMENT.
- 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: DUST BUILD-UP OBSERVED IN THE EXHAUST HOOD FILTERS. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: NO LIGHT SHIELDS OBSERVED FOR ALL LIGHT FIXTURES IN THE DRY STORAGE AREA. PROVIDE -- MAINTENANCE DEPARTMENT.
Location: Dry storage
|
04/24/2013 | 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: TURKEY SUBS ON THE BUFFET TABLE IN THE DINING AREA MEASURED BETWEEN 54-55 DEGREES F. MAINTAIN ALL COLD POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR BELOW. DOUBLE PAN PRODUCT IN ICE AS NECESSARY.
Location: Dining room
Equipment: Buffet
- 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) COVERED DRINK CUP OBSERVED STORED ON TOP OF THE MILK COOLER IN THE DINING AREA. STORE DRINKS BELOW FOOD AND FOOD CONTACT SURFACES TO PREVENT CONTAMINATION.(2) UNCOVERED DRINK CUP OBSERVED ON SHELVING ON THE COOK LINE. EMPLOYEE DRINKS MUST HAVE LIDS AND STRAWS.(3) OPEN BOTTLE OF WATER OBSERVED ON THE DRAIN BOARD OF THE DISH MACHINE WHERE THE SANITIZED DISHWARE EXIT. STORE DRINKS BELOW FOOD AND FOOD CONTACT SURFACES TO PREVENT CONTAMINATION.
Location: Dining room
- 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) COVERED DRINK CUP OBSERVED STORED ON TOP OF THE MILK COOLER IN THE DINING AREA. STORE DRINKS BELOW FOOD AND FOOD CONTACT SURFACES TO PREVENT CONTAMINATION.(2) UNCOVERED DRINK CUP OBSERVED ON SHELVING ON THE COOK LINE. EMPLOYEE DRINKS MUST HAVE LIDS AND STRAWS.(3) OPEN BOTTLE OF WATER OBSERVED ON THE DRAIN BOARD OF THE DISH MACHINE WHERE THE SANITIZED DISHWARE EXIT. STORE DRINKS BELOW FOOD AND FOOD CONTACT SURFACES TO PREVENT CONTAMINATION.
Location: Cook line
- 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) COVERED DRINK CUP OBSERVED STORED ON TOP OF THE MILK COOLER IN THE DINING AREA. STORE DRINKS BELOW FOOD AND FOOD CONTACT SURFACES TO PREVENT CONTAMINATION.(2) UNCOVERED DRINK CUP OBSERVED ON SHELVING ON THE COOK LINE. EMPLOYEE DRINKS MUST HAVE LIDS AND STRAWS.(3) OPEN BOTTLE OF WATER OBSERVED ON THE DRAIN BOARD OF THE DISH MACHINE WHERE THE SANITIZED DISHWARE EXIT. STORE DRINKS BELOW FOOD AND FOOD CONTACT SURFACES TO PREVENT CONTAMINATION.
Location: Dish machine area
- Hot water/capacity (corrected)
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: HOT WATER TEMPERATURE AT ALL SINK FACILITIES IN THE KITCHEN MEASURED BETWEEN 75-83 DEGREES F DURING THE LUNCH PERIOD. HOT WATER MUST BE SUFFICIENT TO MEET THE PEAK HOT WATER DEMANDS THROUGHOUT THE KITCHEN. HAND SINKS AND PREP SINKS: MINIMUM 100 DEGREES F; THREE-COMPARTMENT SINK: MINIMUM 110 DEGREES F.
Location: Kitchen
Equipment: Hand sink
- Hot water/capacity (corrected)
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: HOT WATER TEMPERATURE AT ALL SINK FACILITIES IN THE KITCHEN MEASURED BETWEEN 75-83 DEGREES F DURING THE LUNCH PERIOD. HOT WATER MUST BE SUFFICIENT TO MEET THE PEAK HOT WATER DEMANDS THROUGHOUT THE KITCHEN. HAND SINKS AND PREP SINKS: MINIMUM 100 DEGREES F; THREE-COMPARTMENT SINK: MINIMUM 110 DEGREES F.
Equipment: Prep sink
- Hot water/capacity (corrected)
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: HOT WATER TEMPERATURE AT ALL SINK FACILITIES IN THE KITCHEN MEASURED BETWEEN 75-83 DEGREES F DURING THE LUNCH PERIOD. HOT WATER MUST BE SUFFICIENT TO MEET THE PEAK HOT WATER DEMANDS THROUGHOUT THE KITCHEN. HAND SINKS AND PREP SINKS: MINIMUM 100 DEGREES F; THREE-COMPARTMENT SINK: MINIMUM 110 DEGREES F.
Equipment: 3-bay
- 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: SPRAY BOTTLES (3) OF QUAT SANITIZER SOLUTION UNDER THE MICROWAVE IN THE BACK PREP AREA MEASURED BETWEEN 300-400 PPM. MAINTAIN QUAT SANITIZER CONCENTRATION AT 200 PPM.
Location: Prep area
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: GAPS GREATER THAN 1/4 INCH OBSERVED UNDER THE BACK RECEIVING DOOR. REPLACE/INSTALL DOOR SWEEPS TO PREVENT PEST ENTRY.
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: WASTE DUMPSTER LIDS OBSERVED OPEN WHILE NOT IN USE. KEEP LIDS CLOSED TO MINIMIZE PEST ATTRACTION.
Location: Dumpster area
- 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: SELF-SERVICE CONTAINERS OF PICKLES IN THE DINING AREA OBSERVED UNCOVERED. PROVIDE LIDS TO PREVENT CONTAMINATION.
Location: Dining room
- 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.
Comments: MOLD OBSERVED ON AND AROUND THE INTERIOR PANEL OF THE ICE MACHINE. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH AND ICE CONTAMINATION.
Location: Prep area
Equipment: Ice machine
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: NO SHIELDS OBSERVED FOR ALL LIGHT FIXTURES IN THE DRY STORAGE AREA. PROVIDE.
Location: Dry storage
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: NO SELF-CLOSING DEVICE OBSERVED ON THE EMPLOYEE WOMEN'S RESTROOM DOOR. PROVIDE.
|
12/04/2012 | 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: TURKEY SUBS ON THE BUFFET TABLE IN THE DINING AREA MEASURED BETWEEN 54-55 DEGREES F. MAINTAIN ALL COLD POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR BELOW. DOUBLE PAN PRODUCT IN ICE AS NECESSARY.
Location: Dining room
Equipment: Buffet
- 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) COVERED DRINK CUP OBSERVED STORED ON TOP OF THE MILK COOLER IN THE DINING AREA. STORE DRINKS BELOW FOOD AND FOOD CONTACT SURFACES TO PREVENT CONTAMINATION.(2) UNCOVERED DRINK CUP OBSERVED ON SHELVING ON THE COOK LINE. EMPLOYEE DRINKS MUST HAVE LIDS AND STRAWS.(3) OPEN BOTTLE OF WATER OBSERVED ON THE DRAIN BOARD OF THE DISH MACHINE WHERE THE SANITIZED DISHWARE EXIT. STORE DRINKS BELOW FOOD AND FOOD CONTACT SURFACES TO PREVENT CONTAMINATION.
Location: Dining room
- 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) COVERED DRINK CUP OBSERVED STORED ON TOP OF THE MILK COOLER IN THE DINING AREA. STORE DRINKS BELOW FOOD AND FOOD CONTACT SURFACES TO PREVENT CONTAMINATION.(2) UNCOVERED DRINK CUP OBSERVED ON SHELVING ON THE COOK LINE. EMPLOYEE DRINKS MUST HAVE LIDS AND STRAWS.(3) OPEN BOTTLE OF WATER OBSERVED ON THE DRAIN BOARD OF THE DISH MACHINE WHERE THE SANITIZED DISHWARE EXIT. STORE DRINKS BELOW FOOD AND FOOD CONTACT SURFACES TO PREVENT CONTAMINATION.
Location: Cook line
- 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) COVERED DRINK CUP OBSERVED STORED ON TOP OF THE MILK COOLER IN THE DINING AREA. STORE DRINKS BELOW FOOD AND FOOD CONTACT SURFACES TO PREVENT CONTAMINATION.(2) UNCOVERED DRINK CUP OBSERVED ON SHELVING ON THE COOK LINE. EMPLOYEE DRINKS MUST HAVE LIDS AND STRAWS.(3) OPEN BOTTLE OF WATER OBSERVED ON THE DRAIN BOARD OF THE DISH MACHINE WHERE THE SANITIZED DISHWARE EXIT. STORE DRINKS BELOW FOOD AND FOOD CONTACT SURFACES TO PREVENT CONTAMINATION.
Location: Dish machine area
- Hot water/capacity
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: HOT WATER TEMPERATURE AT ALL SINK FACILITIES IN THE KITCHEN MEASURED BETWEEN 75-83 DEGREES F DURING THE LUNCH PERIOD. HOT WATER MUST BE SUFFICIENT TO MEET THE PEAK HOT WATER DEMANDS THROUGHOUT THE KITCHEN. HAND SINKS AND PREP SINKS: MINIMUM 100 DEGREES F; THREE-COMPARTMENT SINK: MINIMUM 110 DEGREES F.
Location: Kitchen
Equipment: Hand sink
- Hot water/capacity
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: HOT WATER TEMPERATURE AT ALL SINK FACILITIES IN THE KITCHEN MEASURED BETWEEN 75-83 DEGREES F DURING THE LUNCH PERIOD. HOT WATER MUST BE SUFFICIENT TO MEET THE PEAK HOT WATER DEMANDS THROUGHOUT THE KITCHEN. HAND SINKS AND PREP SINKS: MINIMUM 100 DEGREES F; THREE-COMPARTMENT SINK: MINIMUM 110 DEGREES F.
Equipment: Prep sink
- Hot water/capacity
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: HOT WATER TEMPERATURE AT ALL SINK FACILITIES IN THE KITCHEN MEASURED BETWEEN 75-83 DEGREES F DURING THE LUNCH PERIOD. HOT WATER MUST BE SUFFICIENT TO MEET THE PEAK HOT WATER DEMANDS THROUGHOUT THE KITCHEN. HAND SINKS AND PREP SINKS: MINIMUM 100 DEGREES F; THREE-COMPARTMENT SINK: MINIMUM 110 DEGREES F.
Equipment: 3-bay
- 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: SPRAY BOTTLES (3) OF QUAT SANITIZER SOLUTION UNDER THE MICROWAVE IN THE BACK PREP AREA MEASURED BETWEEN 300-400 PPM. MAINTAIN QUAT SANITIZER CONCENTRATION AT 200 PPM.
Location: Prep area
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: GAPS GREATER THAN 1/4 INCH OBSERVED UNDER THE BACK RECEIVING DOOR. REPLACE/INSTALL DOOR SWEEPS TO PREVENT PEST ENTRY.
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: WASTE DUMPSTER LIDS OBSERVED OPEN WHILE NOT IN USE. KEEP LIDS CLOSED TO MINIMIZE PEST ATTRACTION.
Location: Dumpster area
- 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: SELF-SERVICE CONTAINERS OF PICKLES IN THE DINING AREA OBSERVED UNCOVERED. PROVIDE LIDS TO PREVENT CONTAMINATION.
Location: Dining room
- Non potentially hazardous food contact surface(s) soiled
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.
Comments: MOLD OBSERVED ON AND AROUND THE INTERIOR PANEL OF THE ICE MACHINE. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH AND ICE CONTAMINATION.
Location: Prep area
Equipment: Ice machine
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: NO SHIELDS OBSERVED FOR ALL LIGHT FIXTURES IN THE DRY STORAGE AREA. PROVIDE.
Location: Dry storage
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: NO SELF-CLOSING DEVICE OBSERVED ON THE EMPLOYEE WOMEN'S RESTROOM DOOR. PROVIDE.
|
11/27/2012 | Routine |
| No violation noted during this evaluation. | 03/28/2012 | Routine |
| No violation noted during this evaluation. | 02/24/2012 | Routine |
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