| No violation noted during this evaluation. | 09/11/2014 | Non-Illness Complaint |
- 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: POPULATION OF GNATS/FRUIT FLIES IN ESTABLISHMENT HAS IMPROVED. STILL GNATS/FRUIT FLIES PRESENT. CONTINUING RECHECK FOR STATUS OF GNATS/FRUIT FLIES. CONTINUE WITH PEST CONTROL METHODS. IF SITUATION WORSENS, CONTACT PEST CONTROL FOR ADDITIONAL SERVICE AND/OR PRODUCTS.
Location: Kitchen (back)
|
09/11/2014 | Non-Illness Complaint 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: POPULATION OF GNATS/FRUIT FLIES IN ESTABLISHMENT HAS IMPROVED. STILL GNATS/FRUIT FLIES PRESENT. CONTINUING RECHECK FOR STATUS OF GNATS/FRUIT FLIES. CONTINUE WITH PEST CONTROL METHODS. IF SITUATION WORSENS, CONTACT PEST CONTROL FOR ADDITIONAL SERVICE AND/OR PRODUCTS.
Location: Kitchen (back)
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CLEAN FLOOR DRAIN IN KITCHEN.
Location: Kitchen (back)
|
09/05/2014 | Non-Illness Complaint 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: STILL NUMEROUS GNATS/FRUIT FLIES IN ESTABLISHMENT. LESS THAN PRIOR DAY OBSERVED. ENSURE TO MONITOR AND USE PRODUCT PROVIDED BY ECOLAB FOR GNATS/FRUIT FLIES (CONTACT PESTICIDE)
Location: Kitchen (back)
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: FLOOR DRAIN SOILED.
|
08/29/2014 | Non-Illness Complaint 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/FRUIT FLIES IN ESTABLISHMENT ENSURE TO CLEAN DRAIN AND FOLLOW INSTRUCTIONS NOTED IN PEST CONTROL REPORT CONCERNING SANITATION ISSUES.
Location: Kitchen (back)
- Glove Use (Critical) (corrected on site)
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: TWO EMPLOYEES HANDLED CELL PHONES WITH GLOVED HANDS. DO NOT ALLOW EMPLOYEES TO HANDLE CELL PHONES IN KITCHEN OR STORE IN 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: CLEAN FLOOR DRAIN IN KITCHEN.
Location: Kitchen (back)
|
08/28/2014 | Non-Illness Complaint |
- Eating, drinking, smoking (corrected on site)
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: OPEN DRINK ON PREP TABLE WHERE EMPLOYEE WAS CUTTING ONIONS.OPEN DRINK ON COUNTER WHERE WAITSTAFF HAS ACCESS TO UTENSILS AND DRINKS. ENSURE ALL DRINKS ARE COVERED AND NOT STORED WHERE FOOD, UTENSILS, EQUIPMENT, LINENS OR SINGLE USE ITEMS CAN BECOME CONTAMINATED. REPEAT VIOLATION FOR OPEN DRINKS ON PREP TABLE. MANAGER AND I ENTERED WALK IN COOLER TO CHECK IF CLEANING HAD BEEN COMPLETED AND WHEN WE EXITED, TWO OPEN DRINKS WERE PLACED ON THE PREP TABLE AND THE PREP TABLE SHELF. A WARNING TICKET IS BEING ISSUED. A CITATION WILL BE ISSUED IF THE VIOLATION IS OBSERVED AGAIN.
Location: Kitchen
- Eating, drinking, smoking (corrected on site)
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: OPEN DRINK ON PREP TABLE WHERE EMPLOYEE WAS CUTTING ONIONS.OPEN DRINK ON COUNTER WHERE WAITSTAFF HAS ACCESS TO UTENSILS AND DRINKS. ENSURE ALL DRINKS ARE COVERED AND NOT STORED WHERE FOOD, UTENSILS, EQUIPMENT, LINENS OR SINGLE USE ITEMS CAN BECOME CONTAMINATED. REPEAT VIOLATION FOR OPEN DRINKS ON PREP TABLE. MANAGER AND I ENTERED WALK IN COOLER TO CHECK IF CLEANING HAD BEEN COMPLETED AND WHEN WE EXITED, TWO OPEN DRINKS WERE PLACED ON THE PREP TABLE AND THE PREP TABLE SHELF. A WARNING TICKET IS BEING ISSUED. A CITATION WILL BE ISSUED IF THE VIOLATION IS OBSERVED AGAIN.
Location: Wait staff area
- 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: OPEN DRINK ON PREP TABLE WHERE EMPLOYEE WAS CUTTING ONIONS.OPEN DRINK ON COUNTER WHERE WAITSTAFF HAS ACCESS TO UTENSILS AND DRINKS. ENSURE ALL DRINKS ARE COVERED AND NOT STORED WHERE FOOD, UTENSILS, EQUIPMENT, LINENS OR SINGLE USE ITEMS CAN BECOME CONTAMINATED. REPEAT VIOLATION FOR OPEN DRINKS ON PREP TABLE. MANAGER AND I ENTERED WALK IN COOLER TO CHECK IF CLEANING HAD BEEN COMPLETED AND WHEN WE EXITED, TWO OPEN DRINKS WERE PLACED ON THE PREP TABLE AND THE PREP TABLE SHELF. A WARNING TICKET IS BEING ISSUED. A CITATION WILL BE ISSUED IF THE VIOLATION IS OBSERVED AGAIN.
Location: Kitchen
Equipment: Prep table
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN VENT OVER SHAKE FREEZERS. DUSTY.2. CLEAN WALL NEXT TO DOOR (CORRECTED) AND BEHIND SHELF IN WALK IN COOLER (NOT CORRECTED). 3. FAN GUARDS IN WALK IN COOLER ARE HEAVILY SOILED. CLEAN. CORRECT REMAINING VIOLATIONS.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN VENT OVER SHAKE FREEZERS. DUSTY.2. CLEAN WALL NEXT TO DOOR (CORRECTED) AND BEHIND SHELF IN WALK IN COOLER (NOT CORRECTED). 3. FAN GUARDS IN WALK IN COOLER ARE HEAVILY SOILED. CLEAN. CORRECT REMAINING VIOLATIONS.
Location: Walk-in cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN VENT OVER SHAKE FREEZERS. DUSTY.2. CLEAN WALL NEXT TO DOOR (CORRECTED) AND BEHIND SHELF IN WALK IN COOLER (NOT CORRECTED). 3. FAN GUARDS IN WALK IN COOLER ARE HEAVILY SOILED. CLEAN. CORRECT REMAINING VIOLATIONS.
Location: Walk-in cooler
|
02/21/2014 | Recheck |
- 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: OBSERVED GNATS IN DISHROOM, KITCHEN BY ICE MACHINE, BACK OF KITCHEN AND DINING ROOM. ENSURE ALL DRAINS ARE CLEAN. CONTACT ECOLAB FOR ADDITIONAL SERVICE.
- Eating, drinking, smoking (corrected on site)
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: OPEN DRINK ON PREP TABLE WHERE EMPLOYEE WAS CUTTING ONIONS.OPEN DRINK ON COUNTER WHERE WAITSTAFF HAS ACCESS TO UTENSILS AND DRINKS. ENSURE ALL DRINKS ARE COVERED AND NOT STORED WHERE FOOD, UTENSILS, EQUIPMENT, LINENS OR SINGLE USE ITEMS CAN BECOME CONTAMINATED. REPEAT VIOLATION FOR OPEN DRINKS ON PREP TABLE. MANAGER AND I ENTERED WALK IN COOLER TO CHECK IF CLEANING HAD BEEN COMPLETED AND WHEN WE EXITED, TWO OPEN DRINKS WERE PLACED ON THE PREP TABLE AND THE PREP TABLE SHELF. A WARNING TICKET IS BEING ISSUED. A CITATION WILL BE ISSUED IF THE VIOLATION IS OBSERVED AGAIN.
Location: Kitchen
- Eating, drinking, smoking (corrected on site)
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: OPEN DRINK ON PREP TABLE WHERE EMPLOYEE WAS CUTTING ONIONS.OPEN DRINK ON COUNTER WHERE WAITSTAFF HAS ACCESS TO UTENSILS AND DRINKS. ENSURE ALL DRINKS ARE COVERED AND NOT STORED WHERE FOOD, UTENSILS, EQUIPMENT, LINENS OR SINGLE USE ITEMS CAN BECOME CONTAMINATED. REPEAT VIOLATION FOR OPEN DRINKS ON PREP TABLE. MANAGER AND I ENTERED WALK IN COOLER TO CHECK IF CLEANING HAD BEEN COMPLETED AND WHEN WE EXITED, TWO OPEN DRINKS WERE PLACED ON THE PREP TABLE AND THE PREP TABLE SHELF. A WARNING TICKET IS BEING ISSUED. A CITATION WILL BE ISSUED IF THE VIOLATION IS OBSERVED AGAIN.
Location: Wait staff area
- 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: OPEN DRINK ON PREP TABLE WHERE EMPLOYEE WAS CUTTING ONIONS.OPEN DRINK ON COUNTER WHERE WAITSTAFF HAS ACCESS TO UTENSILS AND DRINKS. ENSURE ALL DRINKS ARE COVERED AND NOT STORED WHERE FOOD, UTENSILS, EQUIPMENT, LINENS OR SINGLE USE ITEMS CAN BECOME CONTAMINATED. REPEAT VIOLATION FOR OPEN DRINKS ON PREP TABLE. MANAGER AND I ENTERED WALK IN COOLER TO CHECK IF CLEANING HAD BEEN COMPLETED AND WHEN WE EXITED, TWO OPEN DRINKS WERE PLACED ON THE PREP TABLE AND THE PREP TABLE SHELF. A WARNING TICKET IS BEING ISSUED. A CITATION WILL BE ISSUED IF THE VIOLATION IS OBSERVED AGAIN.
Location: Kitchen
Equipment: Prep table
- 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: 1. CLEAN VENT OVER SHAKE FREEZERS. DUSTY.2. CLEAN WALL NEXT TO DOOR (CORRECTED) AND BEHIND SHELF IN WALK IN COOLER (NOT CORRECTED). 3. FAN GUARDS IN WALK IN COOLER ARE HEAVILY SOILED. CLEAN. CORRECT REMAINING VIOLATIONS.
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: 1. CLEAN VENT OVER SHAKE FREEZERS. DUSTY.2. CLEAN WALL NEXT TO DOOR (CORRECTED) AND BEHIND SHELF IN WALK IN COOLER (NOT CORRECTED). 3. FAN GUARDS IN WALK IN COOLER ARE HEAVILY SOILED. CLEAN. CORRECT REMAINING VIOLATIONS.
Location: Walk-in cooler
- 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: 1. CLEAN VENT OVER SHAKE FREEZERS. DUSTY.2. CLEAN WALL NEXT TO DOOR (CORRECTED) AND BEHIND SHELF IN WALK IN COOLER (NOT CORRECTED). 3. FAN GUARDS IN WALK IN COOLER ARE HEAVILY SOILED. CLEAN. CORRECT REMAINING VIOLATIONS.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN SHELVING UNITS INSIDE WALK IN COOLER. SHELF ON RIGHT IN FRONT OF WALK IN COOLER IS HEAVILY SOILED. 2. CLEAN UNDERSIDE OF METAL SHELF ON COOKSLINE, ABOVE COLD TOP COOLER. HEAVILY SOILED DUE TO SPLATTER. 3. CLEAN/DEGREASE SIDE OF REACH IN FREEZER NEXT TO FRYERS. HEAVILY SOILED WITH GREASE.
Location: Walk-in cooler
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN SHELVING UNITS INSIDE WALK IN COOLER. SHELF ON RIGHT IN FRONT OF WALK IN COOLER IS HEAVILY SOILED. 2. CLEAN UNDERSIDE OF METAL SHELF ON COOKSLINE, ABOVE COLD TOP COOLER. HEAVILY SOILED DUE TO SPLATTER. 3. CLEAN/DEGREASE SIDE OF REACH IN FREEZER NEXT TO FRYERS. HEAVILY SOILED WITH GREASE.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN SHELVING UNITS INSIDE WALK IN COOLER. SHELF ON RIGHT IN FRONT OF WALK IN COOLER IS HEAVILY SOILED. 2. CLEAN UNDERSIDE OF METAL SHELF ON COOKSLINE, ABOVE COLD TOP COOLER. HEAVILY SOILED DUE TO SPLATTER. 3. CLEAN/DEGREASE SIDE OF REACH IN FREEZER NEXT TO FRYERS. HEAVILY SOILED WITH GREASE.
Location: Kitchen
Equipment: reach in freezer
|
02/14/2014 | 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: OBSERVED GNATS IN DISHROOM, KITCHEN BY ICE MACHINE, BACK OF KITCHEN AND DINING ROOM. ENSURE ALL DRAINS ARE CLEAN. CONTACT ECOLAB FOR ADDITIONAL SERVICE.
- Eating, drinking, smoking (corrected on site)
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: OPEN DRINK ON PREP TABLE WHERE EMPLOYEE WAS CUTTING ONIONS.OPEN DRINK ON COUNTER WHERE WAITSTAFF HAS ACCESS TO UTENSILS AND DRINKS. ENSURE ALL DRINKS ARE COVERED AND NOT STORED WHERE FOOD, UTENSILS, EQUIPMENT, LINENS OR SINGLE USE ITEMS CAN BECOME CONTAMINATED.
Location: Kitchen
- Eating, drinking, smoking (corrected on site)
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: OPEN DRINK ON PREP TABLE WHERE EMPLOYEE WAS CUTTING ONIONS.OPEN DRINK ON COUNTER WHERE WAITSTAFF HAS ACCESS TO UTENSILS AND DRINKS. ENSURE ALL DRINKS ARE COVERED AND NOT STORED WHERE FOOD, UTENSILS, EQUIPMENT, LINENS OR SINGLE USE ITEMS CAN BECOME CONTAMINATED.
Location: Wait staff area
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN FREQUENTLY.
Location: Kitchen
Equipment: Can opener
- 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: 1. CLEAN VENT OVER SHAKE FREEZERS. DUSTY.2. CLEAN WALL NEXT TO DOOR AND BEHIND SHELF IN WALK IN COOLER. 3. FAN GUARDS IN WALK IN COOLER ARE HEAVILY SOILED. CLEAN.
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: 1. CLEAN VENT OVER SHAKE FREEZERS. DUSTY.2. CLEAN WALL NEXT TO DOOR AND BEHIND SHELF IN WALK IN COOLER. 3. FAN GUARDS IN WALK IN COOLER ARE HEAVILY SOILED. CLEAN.
Location: Walk-in cooler
- 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: 1. CLEAN VENT OVER SHAKE FREEZERS. DUSTY.2. CLEAN WALL NEXT TO DOOR AND BEHIND SHELF IN WALK IN COOLER. 3. FAN GUARDS IN WALK IN COOLER ARE HEAVILY SOILED. CLEAN.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN SHELVING UNITS INSIDE WALK IN COOLER. SHELF ON RIGHT IN FRONT OF WALK IN COOLER IS HEAVILY SOILED. 2. CLEAN UNDERSIDE OF METAL SHELF ON COOKSLINE, ABOVE COLD TOP COOLER. HEAVILY SOILED DUE TO SPLATTER. 3. CLEAN/DEGREASE SIDE OF REACH IN FREEZER NEXT TO FRYERS. HEAVILY SOILED WITH GREASE.
Location: Walk-in cooler
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN SHELVING UNITS INSIDE WALK IN COOLER. SHELF ON RIGHT IN FRONT OF WALK IN COOLER IS HEAVILY SOILED. 2. CLEAN UNDERSIDE OF METAL SHELF ON COOKSLINE, ABOVE COLD TOP COOLER. HEAVILY SOILED DUE TO SPLATTER. 3. CLEAN/DEGREASE SIDE OF REACH IN FREEZER NEXT TO FRYERS. HEAVILY SOILED WITH GREASE.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN SHELVING UNITS INSIDE WALK IN COOLER. SHELF ON RIGHT IN FRONT OF WALK IN COOLER IS HEAVILY SOILED. 2. CLEAN UNDERSIDE OF METAL SHELF ON COOKSLINE, ABOVE COLD TOP COOLER. HEAVILY SOILED DUE TO SPLATTER. 3. CLEAN/DEGREASE SIDE OF REACH IN FREEZER NEXT TO FRYERS. HEAVILY SOILED WITH GREASE.
Location: Kitchen
Equipment: reach in freezer
|
02/07/2014 | Routine |
- 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: SWEEP AND MOP IN WALK IN COOLER, UNDER SHELVES AND IN CORNERS.
Location: Walk-in cooler
- Thermometer, provided (corrected on site)
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: UNABLE TO LOCATE THERMOMETER IN WALK IN COOLER. CORRECTED ON SITE.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN FAN GUARDS IN WALK IN COOLER. 2. CLEAN UNDERSIDE OF SHELVES IN WALK IN COOLER. 3. CLEAN SMALL FANS ON EXTERIOR OF REFRIGERATED UNITS, ON COOKLINE. FANS ARE DUSTY. KEEP CLEAN TO ENSURE EQUIPMENT REMAINS IN PROPER WORKING ORDER.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN FAN GUARDS IN WALK IN COOLER. 2. CLEAN UNDERSIDE OF SHELVES IN WALK IN COOLER. 3. CLEAN SMALL FANS ON EXTERIOR OF REFRIGERATED UNITS, ON COOKLINE. FANS ARE DUSTY. KEEP CLEAN TO ENSURE EQUIPMENT REMAINS IN PROPER WORKING ORDER.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN FAN GUARDS IN WALK IN COOLER. 2. CLEAN UNDERSIDE OF SHELVES IN WALK IN COOLER. 3. CLEAN SMALL FANS ON EXTERIOR OF REFRIGERATED UNITS, ON COOKLINE. FANS ARE DUSTY. KEEP CLEAN TO ENSURE EQUIPMENT REMAINS IN PROPER WORKING ORDER.
Location: Cook line
|
10/02/2013 | Routine |
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
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).
Comments: DEGREASER STORED ON TOP OF ICE MACHINE.CORRECTED.
Location: Kitchen
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- 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: CLEAN VENT OVER UPRIGHT SHAKE FREEZER.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: REMOVE ICE BUILDUP IN ICE CREAM FREEZER, TOP AND BOTTOM. CLEAN.
Location: Kitchen
Equipment: Upright freezer
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
|
04/25/2013 | 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: BAKED BEANS NOT FINISHED BAKING.PLACED BACK INTO OVEN. CORRECTED ON SITE.
Location: Kitchen
Equipment: Warming drawers
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE LIGHT IN WALK IN FREEZER.
Location: Walk-in freezer
- 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: ICE SCOOP HANDLE IN ICE, IN MACHINE. PLACE ON HOLDER.
Location: Kitchen
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: CART WITH DUCT TAPE. NOT SMOOTH AND EASILY CLEANABLE. TO BE REPLACED WITH ANOTHER CART.
Location: Walk-in cooler
Equipment: Rolling cart
|
12/13/2012 | Routine |
- Mechanical equipment (corrected)
Heating, ventilation, and/or air conditioning or other mechanical equipment not installed, operated and/or maintained according to manufacturers instructions.
Correction: All mechanical equipment must be used in accordance with manufacturers instructions.
Comments: Repair air conditioning.
- 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. Raw hamburger meat on top of cooler at 46 deg F. Other foods at 41 deg F. Make sure to hold all potentially hazardous foods at 41 deg F or below. 2. Pooled eggs at 50.5 deg F. Hold at 41 deg F or below. Dispose of after breakfast service.
Location: Kitchen
- Glove Use (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: Make sure employees change gloves between task.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Make sure employees wash hands before putting on gloves.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean fan guards in walk in cooler.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean all 3 ice cream freezers.
Location: Kitchen
|
07/10/2012 | Recheck |
- Mechanical equipment
Heating, ventilation, and/or air conditioning or other mechanical equipment not installed, operated and/or maintained according to manufacturers instructions.
Correction: All mechanical equipment must be used in accordance with manufacturers instructions.
Comments: Repair air conditioning.
- 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. Raw hamburger meat on top of cooler at 46 deg F. Other foods at 41 deg F. Make sure to hold all potentially hazardous foods at 41 deg F or below. 2. Pooled eggs at 50.5 deg F. Hold at 41 deg F or below. Dispose of after breakfast service.
Location: Kitchen
- Glove Use (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: Make sure employees change gloves between task.
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Make sure employees wash hands before putting on gloves.
- Walls, floors, etc/soiled
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean fan guards in walk in cooler.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean all 3 ice cream freezers.
Location: Kitchen
|
07/02/2012 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Vegetable soup out of steamer at 84 deg F. Reheat to 165 deg F and hold at 135 deg F or above. Reheated at time of inspection.Note: on follow up inspection 5-1-2012 cooked vegetable soup and chili sauce at room temperature at 114 deg F. Reheat to 165 deg F and hold at 135 deg F or above.
Location: Kitchen (back)
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employees not washing hands before putting on gloves. Make sure all employees wash hands before putting on gloves.
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: No soap at front hand sink. Please provide. CORRECTED
Location: Kitchen (front)
Equipment: Hand sink
|
05/09/2012 | Illness Complaint Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Vegetable soup out of steamer at 84 deg F. Reheat to 165 deg F and hold at 135 deg F or above. Reheated at time of inspection.Note: on follow up inspection 5-1-2012 cooked vegetable soup and chili sauce at room temperature at 114 deg F. Reheat to 165 deg F and hold at 135 deg F or above.
Location: Kitchen (back)
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employees not washing hands before putting on gloves. Make sure all employees wash hands before putting on gloves.
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: No soap at front hand sink. Please provide. CORRECTED
Location: Kitchen (front)
Equipment: Hand sink
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05/01/2012 | Illness Complaint Recheck |
- 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: Vegetable soup out of steamer at 84 deg F. Reheat to 165 deg F and hold at 135 deg F or above. Reheated at time of inspection.
Location: Kitchen (back)
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employees not washing hands before putting on gloves. Make sure all employees wash hands before putting on gloves.
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: No soap at front hand sink. Please provide. CORRECTED
Location: Kitchen (front)
Equipment: Hand sink
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04/24/2012 | Illness Complaint |
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Clean front hand sink, server hand sink and hand sink by ice machine. Do not dump in hand sinks.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean fan guards in walk in cooler.
Location: Walk-in cooler
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth on counter. Please store in approved strength sanitizer solution.
Location: Kitchen
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Make sure to thaw luncheon meat under running cold water.
Location: Kitchen
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03/23/2012 | Recheck |
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Clean front hand sink, server hand sink and hand sink by ice machine. Do not dump in hand sinks.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean fan guards in walk in cooler.
Location: Walk-in cooler
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth on counter. Please store in approved strength sanitizer solution.
Location: Kitchen
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Make sure to thaw luncheon meat under running cold water.
Location: Kitchen
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03/16/2012 | Routine |
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employees not washing hands before putting on gloves. Make sure all employees wash hands before putting on gloves.
- 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: Two employee drinks without lids or straws. Please provide lids and straws.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean slicer.
Location: Kitchen
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Front hand sink is soiled. Please clean.
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 reading on in place sanitizer. Make sure quat holds at 200ppm or 150-400ppm depending on product. Note: buckets changed during inspection.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Sweep floor in walk in freezer.
Location: Walk-in freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice build up on compressor of 2 door Mccall freezer by fryer. Repair.2. Ice build up on bottom of 1 door freezer by soup/chili area. Remove ice. Repair
Location: Kitchen
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Kitchen hand sink is draining slowly. Repair.
Location: Kitchen
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Cup used as a scoop for cookie crumbles in freezer. Discontinue. Use scoop with handle.
Location: Walk-in freezer
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12/16/2011 | Recheck |
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employees not washing hands before putting on gloves. Make sure all employees wash hands before putting on gloves.
- 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: Two employee drinks without lids or straws. Please provide lids and straws.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean slicer.
Location: Kitchen
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Front hand sink is soiled. Please clean.
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 reading on in place sanitizer. Make sure quat holds at 200ppm or 150-400ppm depending on product. Note: buckets changed during inspection.
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: Sweep floor in walk in freezer.
Location: Walk-in freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice build up on compressor of 2 door Mccall freezer by fryer. Repair.2. Ice build up on bottom of 1 door freezer by soup/chili area. Remove ice. Repair
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Kitchen hand sink is draining slowly. Repair.
Location: Kitchen
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Cup used as a scoop for cookie crumbles in freezer. Discontinue. Use scoop with handle.
Location: Walk-in freezer
|
12/09/2011 | Recheck |
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employees not washing hands before putting on gloves. Make sure all employees wash hands before putting on gloves.
- 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: Two employee drinks without lids or straws. Please provide lids and straws.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean slicer.
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Front hand sink is soiled. Please clean.
- 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: No reading on in place sanitizer. Make sure quat holds at 200ppm or 150-400ppm depending on product. Note: buckets changed during inspection.
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: Sweep floor in walk in freezer.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice build up on compressor of 2 door Mccall freezer by fryer. Repair.2. Ice build up on bottom of 1 door freezer by soup/chili area. Remove ice. Repair
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Cup used as a scoop for cookie crumbles in freezer. Discontinue. Use scoop with handle.
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12/02/2011 | Routine |
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