- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats were present in the mop sink area. Deep clean this area, and exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Location: Utility room
- 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: Employee personal items were stored on the shelves with dry goods and food related items. Store all employee personal items in a seperate desinated area.
Location: Dry storage
- 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: Caution signs were stored near the package bread. Caution signs were stored in mop sink area.CORRECTED ON SITE.
Location: Kitchen
- 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.
Comments: The soda nozzles in the soda machine near the cook line area were soiled. Clean, scrub, and sanitize the nozzle to ensure cleanliness.CORRECTED ON SITE.
Location: Cook line
Equipment: Soda machine
|
11/06/2014 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats were present in the mop sink area. Deep clean this area, and exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Location: Utility room
- Storage of Personal Items
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: Employee personal items were stored on the shelves with dry goods and food related items. Store all employee personal items in a seperate desinated area.
Location: Dry storage
- 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: Caution signs were stored near the package bread. Caution signs were stored in mop sink area.CORRECTED ON SITE.
Location: Kitchen
- 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.
Comments: The soda nozzles in the soda machine near the cook line area were soiled. Clean, scrub, and sanitize the nozzle to ensure cleanliness.CORRECTED ON SITE.
Location: Cook line
Equipment: Soda machine
|
10/30/2014 | Routine |
| No violation noted during this evaluation. | 08/25/2014 | Illness Complaint |
| No violation noted during this evaluation. | 05/30/2014 | Illness Complaint |
- Storage of Personal Items
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: Employee coats, purses and other personal items were stored with food related items. Store personal items aways from food and food related articles.
Location: Dry storage
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Bottle of sauces were stored in the reach in cooler on the cook line uncovered. An employee corrected the issue on site and provided coverings/lids for the sauces.
Location: Cook line
Equipment: Reach in cooler (2 door)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Both removable hood system are soiled on the cook line. Clean hood system frequently and thoroughly to ensure cleanliness and to prevent grease build up.2. The gaskets on the cooler drawers in the shake prep area are soiled. Clean and sanitize gaskets thoroughly.
Location: Cook line
Equipment: -
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Both removable hood system are soiled on the cook line. Clean hood system frequently and thoroughly to ensure cleanliness and to prevent grease build up.2. The gaskets on the cooler drawers in the shake prep area are soiled. Clean and sanitize gaskets thoroughly.
Location: Back room
Equipment: Cooler drawers
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: The microwave is soiled on the cook line. Clean and sanitize the microwave thoroughly at least every 24 hours to ensure cleanliness.
Location: Cook line
Equipment: Microwave oven
|
04/09/2014 | 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. The coselaw on the cold top near the cook line was holding at 45 degrees F. Manager corrected the issue on site and put the coselaw in the walk in cooler to hold at proper temperature.2. The lemons at in the expo line was holding at 50 degree F. Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Cook line
Equipment: Cold top
- Cold holding (corrected on site)
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. The coselaw on the cold top near the cook line was holding at 45 degrees F. Manager corrected the issue on site and put the coselaw in the walk in cooler to hold at proper temperature.2. The lemons at in the expo line was holding at 50 degree F. Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Expo line
- 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: The sanitzer concentration in the in place sanitizer bucket near the cook line was too low. Maintain sanitizer at proper concentration at 200 PPM.
Location: Cook line
Equipment: -
- 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: Mops were stored in the mop buckets. Store mops hanging invertly to dry.
Location: Utility room
- 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: 1. Removable hood filters are soiled and has build up on the cook line. 2. Ceiling vent near ice cream prep is soiled.Clean filters and vents regularly and thorougly to ensure cleanliness and to prevent buildup.10/30 RECHECK:MANAGER STATED THAT THE EMPLOYEES WOULD CLEAN VENT OR REPAINT IT DUE TO DISCOLORING.
Location: Cook line
- 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: 1. Removable hood filters are soiled and has build up on the cook line. 2. Ceiling vent near ice cream prep is soiled.Clean filters and vents regularly and thorougly to ensure cleanliness and to prevent buildup.10/30 RECHECK:MANAGER STATED THAT THE EMPLOYEES WOULD CLEAN VENT OR REPAINT IT DUE TO DISCOLORING.
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 in the dry storage area is soiled and needs to be swept. The physical facilities shall be cleaned as often as necessary to keep clean.
Location: Dry storage
- 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: Cups were stored on the floor in the dry storage area. Do not store cups on the floor, store at least 6 inches above the floor.
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Gaskets in the reach in freezer in the ice cream prep are soiled. Clean and sanitizer regularly and thoroughly to prevent build up and ensure cleanliness.
Location: Kitchen
Equipment: reach in freezer
|
10/30/2013 | Recheck |
- Cold holding (corrected on site)
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. The coselaw on the cold top near the cook line was holding at 45 degrees F. Manager corrected the issue on site and put the coselaw in the walk in cooler to hold at proper temperature.2. The lemons at in the expo line was holding at 50 degree F. Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Cook line
Equipment: Cold top
- 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. The coselaw on the cold top near the cook line was holding at 45 degrees F. Manager corrected the issue on site and put the coselaw in the walk in cooler to hold at proper temperature.2. The lemons at in the expo line was holding at 50 degree F. Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Expo line
- Drying mop(s) (corrected on site)
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: Mops were stored in the mop buckets. Store mops hanging invertly to dry.
Location: Utility room
- 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: 1. Removable hood filters are soiled and has build up on the cook line. 2. Ceiling vent near ice cream prep is soiled.Clean filters and vents regularly and thorougly to ensure cleanliness and to prevent buildup.
Location: Cook line
- 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: 1. Removable hood filters are soiled and has build up on the cook line. 2. Ceiling vent near ice cream prep is soiled.Clean filters and vents regularly and thorougly to ensure cleanliness and to prevent buildup.
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 in the dry storage area is soiled and needs to be swept. The physical facilities shall be cleaned as often as necessary to keep clean.
Location: Dry storage
- 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: Cups were stored on the floor in the dry storage area. Do not store cups on the floor, store at least 6 inches above the floor.
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Gaskets in the reach in freezer in the ice cream prep are soiled. Clean and sanitizer regularly and thoroughly to prevent build up and ensure cleanliness.
Location: Kitchen
Equipment: reach in freezer
|
10/21/2013 | Routine |
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.Spray bottle of cleaning chemical stored in kitchen on soda box.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Location: Kitchen (back)
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.Drain cover in mop sink is missing. Provide cover and secure.
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.
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.Spray sink in dishmachine area has food debris left from last evening.
Correction: Do not leave food debris for long durations. Clean frequently.
Location: Dish machine area
Equipment: Dump sink
|
02/18/2013 | Recheck |
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.Spray bottle of cleaning chemical stored in kitchen on soda box.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Location: Kitchen (back)
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.Drain cover in mop sink is missing. Provide cover and secure.
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.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.Spray sink in dishmachine area has food debris left from last evening.
Correction: Do not leave food debris for long durations. Clean frequently.
Location: Dish machine area
Equipment: Dump sink
|
02/11/2013 | Routine |
| No violation noted during this evaluation. | 11/07/2012 | Non-Illness Complaint |
| No violation noted during this evaluation. | 09/06/2012 | Non-Illness Complaint |
- 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: CHEMICAL SANITIZER FOR KITCHEN DISHMACHINE SANITIZING ABOVE 100 PPM. MAINTAIN CHLORINE SANITIZER CONCENTRATION AT 50 - 100 PPM.***CORRECTIVE ACTION***ECOLAB WAS CALLED ON-SITE BY MANAGER DURING INSPECTION.
Location: Dish machine area
Equipment: Dishmachine
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: -SOILED INTERIOR SURFACES OF MILK-REACH-IN COOLER.
Equipment: Reach in cooler
- 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.
Location: Cook line
Equipment: Microwave oven
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF COOK-LINE INTERIOR SURFACES OF HOOD SYSTEM.
Location: Cook line
- Equipment drainage (corrected)
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: REPAIR INTERIOR CONDENSATION LEAKS AT COOK-LINE DRESSING TABLE.
Location: Cook line
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF UTENSILS/DISH/DRY STORAGE SHELVING.
Location: Kitchen (back)
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF UTENSILS/DISH/DRY STORAGE SHELVING.
Location: Dry storage
Equipment: Metal shelving
- 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: IMPROVE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF BACK KITCHEN ICE MACHINE; INCLUDING DOOR GASKET SEALS.
Location: Kitchen (back)
Equipment: Ice machine
|
07/27/2012 | Recheck |
- 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: CHEMICAL SANITIZER FOR KITCHEN DISHMACHINE SANITIZING ABOVE 100 PPM. MAINTAIN CHLORINE SANITIZER CONCENTRATION AT 50 - 100 PPM.***CORRECTIVE ACTION***ECOLAB WAS CALLED ON-SITE BY MANAGER DURING INSPECTION.
Location: Dish machine area
Equipment: Dishmachine
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: -SOILED INTERIOR SURFACES OF MILK-REACH-IN COOLER.
Equipment: Reach in cooler
- 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.
Location: Cook line
Equipment: Microwave oven
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF COOK-LINE INTERIOR SURFACES OF HOOD SYSTEM.
Location: Cook line
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: REPAIR INTERIOR CONDENSATION LEAKS AT COOK-LINE DRESSING TABLE.
Location: Cook line
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF UTENSILS/DISH/DRY STORAGE SHELVING.
Location: Kitchen (back)
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF UTENSILS/DISH/DRY STORAGE SHELVING.
Location: Dry storage
Equipment: Metal shelving
- 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: IMPROVE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF BACK KITCHEN ICE MACHINE; INCLUDING DOOR GASKET SEALS.
Location: Kitchen (back)
Equipment: Ice machine
|
07/23/2012 | Recheck |
- 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: CHEMICAL SANITIZER FOR KITCHEN DISHMACHINE SANITIZING ABOVE 100 PPM. MAINTAIN CHLORINE SANITIZER CONCENTRATION AT 50 - 100 PPM.***CORRECTIVE ACTION***ECOLAB WAS CALLED ON-SITE BY MANAGER DURING INSPECTION.
Location: Dish machine area
Equipment: Dishmachine
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: -SOILED INTERIOR SURFACES OF MILK-REACH-IN COOLER.
Equipment: Reach in cooler
- 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.
Location: Cook line
Equipment: Microwave oven
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF COOK-LINE INTERIOR SURFACES OF HOOD SYSTEM.
Location: Cook line
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: REPAIR INTERIOR CONDENSATION LEAKS AT COOK-LINE DRESSING TABLE.
Location: Cook line
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF UTENSILS/DISH/DRY STORAGE SHELVING.
Location: Kitchen (back)
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF UTENSILS/DISH/DRY STORAGE SHELVING.
Location: Dry storage
Equipment: Metal shelving
- 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: IMPROVE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF BACK KITCHEN ICE MACHINE; INCLUDING DOOR GASKET SEALS.
Location: Kitchen (back)
Equipment: Ice machine
|
07/20/2012 | Routine |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: GRILLED ONIONS/BACON HOT-HOLDING WELL ON COOK-LINE AT 131 F.CORRECTIVE ACTION--148 F.
Location: Cook line
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE INTERIOR AND EXTERIOR SURFACES OF REFRIGERATION AND FREEZER UNITS IN BETWEEN EVERY SHIFT.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE INTERIOR AND EXTERIOR SURFACES OF REFRIGERATION AND FREEZER UNITS IN BETWEEN EVERY SHIFT.
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- 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.
Location: Kitchen
Equipment: Slicer
- Food on display (corrected on site)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: KEEP ALL FOODS COVERED PROPERLY WITH LIDS AT HOT-HOLDING UNITS ON COOK-LINE.
Location: Cook line
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ALL SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
|
01/30/2012 | Super Bowl Routine |
- Jewelry prohibition (corrected on site)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLER WEARING WATCH ON COOK-LINE--REMOVE.
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF COOK-LINE AND BACK KITCHEN INTERIOR HOOD SYSTEM.CLEAN AND SANITIZE RESTROOM CEILING VENTS ROUTINELY.
Location: Cook line
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF COOK-LINE AND BACK KITCHEN INTERIOR HOOD SYSTEM.CLEAN AND SANITIZE RESTROOM CEILING VENTS ROUTINELY.
Location: Kitchen (back)
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF COOK-LINE AND BACK KITCHEN INTERIOR HOOD SYSTEM.CLEAN AND SANITIZE RESTROOM CEILING VENTS ROUTINELY.
Location: Restroom
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED DRY STORAGE SHELVING AT DRY STORAGE LOCATION AND AT BACK TEST KITCHEN LOCATION.-SOILED REACH-IN-COOLER SURFACES ON COOK-LINE WHERE NEEDED.-SOILED INTERIOR AND EXTERIOR SURFACES OF SILVER KING MILK COOLER.-SOILED INTERIOR SUFACES OF ICE CREAM STATION GLASS CHILLER REACH-IN-COOLER (SOILED AND BROKEN GLASS).
Location: Kitchen (back)
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED DRY STORAGE SHELVING AT DRY STORAGE LOCATION AND AT BACK TEST KITCHEN LOCATION.-SOILED REACH-IN-COOLER SURFACES ON COOK-LINE WHERE NEEDED.-SOILED INTERIOR AND EXTERIOR SURFACES OF SILVER KING MILK COOLER.-SOILED INTERIOR SUFACES OF ICE CREAM STATION GLASS CHILLER REACH-IN-COOLER (SOILED AND BROKEN GLASS).
Location: Dry storage
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED DRY STORAGE SHELVING AT DRY STORAGE LOCATION AND AT BACK TEST KITCHEN LOCATION.-SOILED REACH-IN-COOLER SURFACES ON COOK-LINE WHERE NEEDED.-SOILED INTERIOR AND EXTERIOR SURFACES OF SILVER KING MILK COOLER.-SOILED INTERIOR SUFACES OF ICE CREAM STATION GLASS CHILLER REACH-IN-COOLER (SOILED AND BROKEN GLASS).
Location: Kitchen
Equipment: Reach in cooler
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF BACK KITCHEN ICE MACHINE INTERIOR DOOR GASKETS SURFACES; DETAILED CLEANING NEEDED.
Location: Kitchen (back)
Equipment: Ice machine
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (back)
Equipment: Hand sink
|
12/08/2011 | Routine |
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