- 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 CHICKEN IN COOLER DRAWER ON COOK--LINE MEASURED 46 F. KEEP 41 F OR LESS.2) COOKED PORK IN COLD-TOP UNIT AT WEST END OF COOK--LINE AT 50 F. ALSO MAINTAIN 41 F OR LESS.
Location: Cook line
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: THE WHITE PLASTIC CONTAINER (APPRX. 13 GAL. IN SIZE) IN THE WALK--IN COOLER, HOLDING THE SHREDDED CARROT AND RADISH MIX, IS NOT A FOOD -- GRADE PLASTIC APPARENTLY. DISCONTINUE USING IT -- INSTEAD USE A FOOD--GRADE CONTAINER.
Location: Walk-in cooler
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: RELABEL AT LEAST 3 BULK INGREDIENT CONTAINERS IN STORE ROOM. (FLOUR, SUGAR, ETC.)
Location: Back room
- 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: SEVERAL PIECES AND/OR BOXES OF FOOD ON WALK--IN FREEZER FLOOR --- KEEP FOODS 6" OR MORE OFF THE FLOOR.
Location: Walk-in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE STOVE TOP SURFACES.
Location: Cook line
Equipment: Stove
|
09/03/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) RAW CHICKEN IN COOLER DRAWER ON COOK--LINE MEASURED 46 F. KEEP 41 F OR LESS.2) COOKED PORK IN COLD-TOP UNIT AT WEST END OF COOK--LINE AT 50 F. ALSO MAINTAIN 41 F OR LESS.
Location: Cook line
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: THE WHITE PLASTIC CONTAINER (APPRX. 13 GAL. IN SIZE) IN THE WALK--IN COOLER, HOLDING THE SHREDDED CARROT AND RADISH MIX, IS NOT A FOOD -- GRADE PLASTIC APPARENTLY. DISCONTINUE USING IT -- INSTEAD USE A FOOD--GRADE CONTAINER.
Location: Walk-in cooler
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: RELABEL AT LEAST 3 BULK INGREDIENT CONTAINERS IN STORE ROOM. (FLOUR, SUGAR, ETC.)
Location: Back room
- 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: SEVERAL PIECES AND/OR BOXES OF FOOD ON WALK--IN FREEZER FLOOR --- KEEP FOODS 6" OR MORE OFF THE FLOOR.
Location: Walk-in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE STOVE TOP SURFACES.
Location: Cook line
Equipment: Stove
|
08/27/2014 | 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: REPLACE THERMOMETER IN REACH--IN COOLER ON EAST END OF COOK--LINE.
Location: Cook line
Equipment: Reach in cooler
- 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: SOME PLASTIC FOOD CONTAINERS (MADE BY STERILITE) MAY BE ACCEPTABLE FOR DRIED FOOD PRODUCTS BUT NOT PROPER QUALITY FOR STORAGE OF RAW MEATS, CHICKEN, ETC. OR SAUCES AND SO FORTH. CHECK WITH THE MANUFACTURER OF THE CONTAINERS REGARDING THIS.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SOME PLASTIC FILM INSIDE MICROWAVE (DOOR) ON EAST END OF COOK--LINE SHOULD BE TRIMMED OFF/CLEANED.
Location: Cook line
Equipment: Microwave oven
- 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: SEVERAL FOOD ITEMS IN WALK--IN FREEZER MUST BE MOVED FROM THE FLOOR ONTO SHELVES. KEEP BETTER ORGANIZED.
Location: Walk-in freezer
|
01/23/2014 | 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: BROWN RICE IN WARMER AT 108 DEGREES. KEEP AT OR ABOVE 135 F.
Location: Service counter
- 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: SMALL PAN OF COOKED/SHREDDED CHICKEN AND A PAN OF CHIN AT AROUND 54 F SHOULD BE HELD AT OR BELOW 41 F. 7/15 -- 2 PANS OF SLICED MEAT ON FRONT COLD--TOP HAD TO BE MOVED DOWN ON TOP OF ICE FOR BETTER TEMP. CONTROL. CORRECTED ON SITE. -- OK'D.
Location: Cook line
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: LARGE POTS OF SOUP STOCK SET WARM INTO THE WALK--IN COOLER SHOULD CHILL AT THE A RATE FROM 135 F TO 41 F IN A TOTAL OF 6 HOURS. USE FREEZE STICKS (WANDS) TO SET DOWN IN CENTER OF PRODUCT TO IMPROVE COOL--DOWN TIMES.ONE SMALLER FREEZE STICK HAS BEEN PUT TO USE -- SUGGEST GETTING ONE OR TWO OF THE MED. TO LARGE SIZE.
Location: Walk-in cooler
- 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: 3 MEATS THAWING IN AND ON 2--BAY SINK ARE BEST THAWING UNDER COOL RUNNING WATER ( IF NOT INSIDE COOLER OVERNIGHT).
Location: Kitchen
|
07/15/2013 | 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: BROWN RICE IN WARMER AT 108 DEGREES. KEEP AT OR ABOVE 135 F.
Location: Service counter
- 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: SMALL PAN OF COOKED/SHREDDED CHICKEN AND A PAN OF CHIN AT AROUND 54 F SHOULD BE HELD AT OR BELOW 41 F.
Location: Cook line
- Cooling time
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: LARGE POTS OF SOUP STOCK SET WARM INTO THE WALK--IN COOLER SHOULD CHILL AT THE A RATE FROM 135 F TO 41 F IN A TOTAL OF 6 HOURS. USE FREEZE STICKS (WANDS) TO SET DOWN IN CENTER OF PRODUCT TO IMPROVE COOL--DOWN TIMES.
Location: Walk-in cooler
- Thawing
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: 3 MEATS THAWING IN AND ON 2--BAY SINK ARE BEST THAWING UNDER COOL RUNNING WATER ( IF NOT INSIDE COOLER OVERNIGHT).
Location: Kitchen
|
07/11/2013 | 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: BROWN RICE IN WARMER AT 108 DEGREES. KEEP AT OR ABOVE 135 F.
Location: Service counter
- 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: SMALL PAN OF COOKED/SHREDDED CHICKEN AND A PAN OF CHIN AT AROUND 54 F SHOULD BE HELD AT OR BELOW 41 F.
Location: Cook line
- Cooling time
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: LARGE POTS OF SOUP STOCK SET WARM INTO THE WALK--IN COOLER SHOULD CHILL AT THE A RATE FROM 135 F TO 41 F IN A TOTAL OF 6 HOURS. USE FREEZE STICKS (WANDS) TO SET DOWN IN CENTER OF PRODUCT TO IMPROVE COOL--DOWN TIMES.
Location: Walk-in cooler
- Thawing
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: 3 MEATS THAWING IN AND ON 2--BAY SINK ARE BEST THAWING UNDER COOL RUNNING WATER ( IF NOT INSIDE COOLER OVERNIGHT).
Location: Kitchen
|
07/05/2013 | Routine |
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: THERE ARE A NUMBER OF CLEAR PLASTIC CONTAINERS (ABOUT THE SIZE OF A SHOE BOX) IN WHICH RAW MEATS ARE STORED. THE PLASTIC CONTIANERS ARE NOT OF SUITABLE QUALITY OR GRADE AND SHOULD BE REPLACED WITH AN APPROVED TYPE CONTAINER (AS WOULD BE WITH NSF APPROVED PLASTIC CONTAINERS). SUGGEST CONTACTING THE STERILITE COMP. -- THE MANUFACTURER -- TO SEE IF THESE CONTAINERS ARE SAFE FOR FOOD STORAGE.
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: ONE MOIST WIPING CLOTH SHOULD BE RETURNED TO CONTAINER OF BLEACH WATER.
Location: Cook line
- 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.REPLACE A THREMOMETER IN ONE REACH--IN COOLER ON EAST END OF COOK--LINE.
Location: Cook line
|
02/27/2013 | Recheck |
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: THERE ARE A NUMBER OF CLEAR PLASTIC CONTAINERS (ABOUT THE SIZE OF A SHOE BOX) IN WHICH RAW MEATS ARE STORED. THE PLASTIC CONTIANERS ARE NOT OF SUITABLE QUALITY OR GRADE AND SHOULD BE REPLACED WITH AN APPROVED TYPE CONTAINER (AS WOULD BE WITH NSF APPROVED PLASTIC CONTAINERS). SUGGEST CONTACTING THE STERILITE COMP. -- THE MANUFACTURER -- TO SEE IF THESE CONTAINERS ARE SAFE FOR FOOD STORAGE.
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: ONE MOIST WIPING CLOTH SHOULD BE RETURNED TO CONTAINER OF BLEACH WATER.
Location: Cook line
- 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.REPLACE A THREMOMETER IN ONE REACH--IN COOLER ON EAST END OF COOK--LINE.
Location: Cook line
|
02/20/2013 | Routine |
| No violation noted during this evaluation. | 02/20/2013 | Non-Illness Complaint |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE INSIDE OF THE MICROWAVE.
Location: Cook line
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 2 CHOPPERS BEING STORED WITH BLADES DOWN BETWEEN EQUIPMENT AT WEST END OF COOK--LINE. STORE SO BLADES ARE NOT IN CONTACT WITH ANY SOILED SURFACES.
Location: Cook line
- 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: KEEP A THERMOMETER INSIDE THE REACH--IN COOLER --- COOK--LINE -- WEST END.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) REMOVE WORN AND SOILED CARDBOARD UNDERNEATH THE COUNTER--TOP OVEN.2) CLEAN THE FRONT SURFACES OF THE COOLER DRAWERS --- FRONT LINE.
Location: Kitchen
|
10/17/2012 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE INSIDE OF THE MICROWAVE.
Location: Cook line
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: THE KITCHEN HAND SINK HAD BEEN BLOCKED --- WAS CORRECTED ON SITE -- OK.
Location: Kitchen (back)
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 2 CHOPPERS BEING STORED WITH BLADES DOWN BETWEEN EQUIPMENT AT WEST END OF COOK--LINE. STORE SO BLADES ARE NOT IN CONTACT WITH ANY SOILED SURFACES.
Location: Cook line
- 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: KEEP A THERMOMETER INSIDE THE REACH--IN COOLER --- COOK--LINE -- WEST END.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) REMOVE WORN AND SOILED CARDBOARD UNDERNEATH THE COUNTER--TOP OVEN.2) CLEAN THE FRONT SURFACES OF THE COOLER DRAWERS --- FRONT LINE.
Location: Kitchen
|
10/12/2012 | Routine |
| No violation noted during this evaluation. | 06/27/2012 | Non-Illness Complaint |
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: ONE TRAY STORED ON A SPEED RACK IN WALK--IN COOLER HAD A BAG OF RAW CHICKEN SETTING ON AND NEXT TO A BAG OF RAW BEEF. SEPERATE THESE PRODUCTS TO AVOID CROSS--CONTAMINATION.
Location: Walk-in cooler
- Food contact cleaning frequency (corrected)
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.
Comments: CLEAN AND SANITIZE THE SLICER AS NEEDED.
Location: Kitchen
- 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: SMALL REACH--IN COOLER LACKING THERMOMETER --- A NEW ONE WAS PLACED INSIDE -- CORRECTED -- OK.
Location: Service counter
- 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: A COUPLE SMALL BAGS OF FOOD ITEMS ON WALK--IN FREEZER FLOOR --- KEEP 6" OR MORE OFF FLOOR.
Location: Walk-in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 2 BULK CONTAINERS IN REAR STORE ROOM (WITH FLOUR OR CORN STARCH) SHOULD BE CLEANED -- ESPECIALLY THE LIDS.
Location: Back room
|
04/06/2012 | Recheck |
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: ONE TRAY STORED ON A SPEED RACK IN WALK--IN COOLER HAD A BAG OF RAW CHICKEN SETTING ON AND NEXT TO A BAG OF RAW BEEF. SEPERATE THESE PRODUCTS TO AVOID CROSS--CONTAMINATION.
Location: Walk-in cooler
- Food contact cleaning frequency
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.
Comments: CLEAN AND SANITIZE THE SLICER AS NEEDED.
Location: Kitchen
- 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: SMALL REACH--IN COOLER LACKING THERMOMETER --- A NEW ONE WAS PLACED INSIDE -- CORRECTED -- OK.
Location: Service counter
- 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: A COUPLE SMALL BAGS OF FOOD ITEMS ON WALK--IN FREEZER FLOOR --- KEEP 6" OR MORE OFF FLOOR.
Location: Walk-in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 2 BULK CONTAINERS IN REAR STORE ROOM (WITH FLOUR OR CORN STARCH) SHOULD BE CLEANED -- ESPECIALLY THE LIDS.
Location: Back room
|
04/02/2012 | Routine |
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