- 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: SPAGHETTI MEASURED 59 F ON COLD TOP. COLD TOP DOES NOT APPEAR CAPABLE OF MAINTAINING POTENTIALLY HAZARDOUS PRODUCTS (LIKE PASTA) AT 41 F OR LESS. MOVE SPAGHETTI TO LTHE DRIVE--THRU REACH--IN COOLER.
Location: Cook line
- 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 COOK--LNE FLOOR UNDER AND NEAR THE HAND SINK.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN UNDER BOTH FRYERS -- AND INSIDE THE LOWER CABINET AREAS OF EACH FRYER.
Location: Cook line
Equipment: Deep fryer
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: KEEP A TRASH CONTAINER ON LINE NEAR THE HAND SINK.
Location: Cook line
Equipment: Hand sink
|
11/03/2014 | 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: SPAGHETTI MEASURED 59 F ON COLD TOP. COLD TOP DOES NOT APPEAR CAPABLE OF MAINTAINING POTENTIALLY HAZARDOUS PRODUCTS (LIKE PASTA) AT 41 F OR LESS. MOVE SPAGHETTI TO LTHE DRIVE--THRU REACH--IN COOLER.
Location: Cook line
- 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 COOK--LNE FLOOR UNDER AND NEAR THE HAND SINK.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN UNDER BOTH FRYERS -- AND INSIDE THE LOWER CABINET AREAS OF EACH FRYER.
Location: Cook line
Equipment: Deep fryer
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: KEEP A TRASH CONTAINER ON LINE NEAR THE HAND SINK.
Location: Cook line
Equipment: Hand sink
|
10/29/2014 | 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: MAINLY IN THE NORTH AND NORTHEAST PART OF THE DINING ROOM MOP AND CLEAN ONE DRINK SPILL AND A FEW OTHER SOILED SPOTS. ALSO FOCUS ON CLEANING THE ENTRY WAY FLOOR AREA.
Location: Dining room
|
07/22/2014 | Non-Illness Complaint |
| No violation noted during this evaluation. | 04/07/2014 | Non-Illness Complaint |
- 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: 1. EMPLOYEES PUTTING ON GLOVES WITHOUT WASHING HANDS. ALWAYS WASH HANDS BEFORE PUTTING ON GLOVES. 2/13/14 1. EMPLOYEES CONTINUE TO WEAR GLOVES WITHOUT WASHING HANDS FIRST.
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. MEAT IN WALK IN COOLER WITHOUT DATEMARKING ON CONTAINERS. DATEMARK ALL POTENTIALLY HAZARDOUS FOODS. 2/13/14 1. CORRECTED ON 2/13/14.
Location: Walk-in cooler
Equipment: Walk in cooler
- Packaging integrity (corrected)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: 1. DENTED BLUEBERRY PIE FILLING CAN IN DRY GOODS STORAGE. DISCARD CANS WITH DAMAGE TO SEALS. 2/13/14 1. CORRECTED ON 2/13/14.
Location: Dry storage
Equipment: Metal shelving
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: 1. DUMPSTER LIDS LEFT OPEN. KEEP DUMPSTER LIDS CLOSED. 2/13/14 1. LIDS STLL OPEN ON 2/13/14.2/20/14 1. DUMPSTER LIDS CLOSED ON 2/20/14.
Location: Dumpster area
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. TRASH PILED UP IN DRY GOODS STORAGE AREA. TAKE TRASH TO DUMPSTER. DO NOT ALLOW IT TO ACCUMULATE. 2/13/14 1. STILL A PILE OF TRASH BY DOOR ON 2/13/14. 2/20/14 1. BACKROOM IS CLEAN AND CLEAR OF UNNECESSARY DEBRIS.
Location: Dry storage
|
02/20/2014 | 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: 1. EMPLOYEES PUTTING ON GLOVES WITHOUT WASHING HANDS. ALWAYS WASH HANDS BEFORE PUTTING ON GLOVES. 2/13/14 1. EMPLOYEES CONTINUE TO WEAR GLOVES WITHOUT WASHING HANDS FIRST.
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. MEAT IN WALK IN COOLER WITHOUT DATEMARKING ON CONTAINERS. DATEMARK ALL POTENTIALLY HAZARDOUS FOODS. 2/13/14 1. CORRECTED ON 2/13/14.
Location: Walk-in cooler
Equipment: Walk in cooler
- Packaging integrity (corrected)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: 1. DENTED BLUEBERRY PIE FILLING CAN IN DRY GOODS STORAGE. DISCARD CANS WITH DAMAGE TO SEALS. 2/13/14 1. CORRECTED ON 2/13/14.
Location: Dry storage
Equipment: Metal shelving
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: 1. DUMPSTER LIDS LEFT OPEN. KEEP DUMPSTER LIDS CLOSED. 2/13/14 1. LIDS STLL OPEN ON 2/13/14.
Location: Dumpster area
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. TRASH PILED UP IN DRY GOODS STORAGE AREA. TAKE TRASH TO DUMPSTER. DO NOT ALLOW IT TO ACCUMULATE. 2/13/14 1. STILL A PILE OF TRASH BY DOOR ON 2/13/14.
Location: Dry storage
|
02/13/2014 | 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: 1. EMPLOYEES PUTTING ON GLOVES WITHOUT WASHING HANDS. ALWAYS WASH HANDS BEFORE PUTTING ON GLOVES.
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. MEAT IN WALK IN COOLER WITHOUT DATEMARKING ON CONTAINERS. DATEMARK ALL POTENTIALLY HAZARDOUS FOODS.
Location: Walk-in cooler
Equipment: Walk in cooler
- Packaging integrity (corrected on site)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: 1. DENTED BLUEBERRY PIE FILLING CAN IN DRY GOODS STORAGE. DISCARD CANS WITH DAMAGE TO SEALS.
Location: Dry storage
Equipment: Metal shelving
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: 1. DUMPSTER LIDS LEFT OPEN. KEEP DUMPSTER LIDS CLOSED.
Location: Dumpster area
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. TRASH PILED UP IN DRY GOODS STORAGE AREA. TAKE TRASH TO DUMPSTER. DO NOT ALLOW IT TO ACCUMULATE.
Location: Dry storage
|
02/06/2014 | 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: No handwashing before putting on gloves, Must wash hands every single time before putting on new 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: Open cup x 1
Location: Kitchen
Equipment: Ice machine
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw eggs stored behind pre-cooked chicken and hot dogs
Location: Kitchen
Equipment: Prep Top Cooler
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Trash can in front of handsink
Location: Kitchen (front)
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Did not get hot
Location: Kitchen (front)
Equipment: Hand sink
- Storage of Personal Items (corrected)
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: Coat stored on same shelving with food. There is a coat rack provided
Location: Kitchen
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Location: Dumpster area
- Single Service/Equipment storage (corrected)
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: Near employee break area
Location: Dry storage
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 04/11/13:Added more soap during inspection
Location: Kitchen (back)
Equipment: Hand sink
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Chef knife stored improperly next to salad station, stored
Location: Kitchen
Equipment: Prep Top Cooler
|
04/11/2013 | Recheck |
- No hand washing (when) (corrected on site)
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: No handwashing before putting on gloves, Must wash hands every single time before putting on new gloves
- 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 cup x 1
Location: Kitchen
Equipment: Ice machine
- 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: Raw eggs stored behind pre-cooked chicken and hot dogs
Location: Kitchen
Equipment: Prep Top Cooler
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Trash can in front of handsink
Location: Kitchen (front)
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Did not get hot
Location: Kitchen (front)
Equipment: Hand sink
- 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: Coat stored on same shelving with food. There is a coat rack provided
Location: Kitchen
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Location: Dumpster area
- 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: Near employee break area
Location: Dry storage
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Chef knife stored improperly next to salad station, stored
Location: Kitchen
Equipment: Prep Top Cooler
|
04/04/2013 | 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: No handwashing before putting on gloves, was touching money prior (drive through). Must wash hands every single time before putting on gloves
- 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.
Location: Kitchen
Equipment: Can opener
|
10/24/2012 | Recheck |
- No hand washing (when) (corrected on site)
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: No handwashing before putting on gloves, was touching money prior (drive through). Must wash hands every single time before putting on gloves
- 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.
Location: Kitchen
Equipment: Can opener
|
10/17/2012 | 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.
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Location: Back room
- 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.
Location: Back room
- 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.
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.
Location: Cook line
|
03/14/2012 | Non-Illness Complaint Recheck |
- 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: Changed gloves without washing hands x 2
- 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: Low temp dishmachine not sanitizing at proper concentration, too low. Need to wash dishes at the 3-bay until repairs for the dishmachine can operate properly
Location: Dish machine area
Equipment: Dishmachine
- 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: Drinks x 2Food x 1
Location: Kitchen (back)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Bottom of meat station prep top cooler is soiled.
Location: Cook line
Equipment: Prep Top 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: 1. Ice cream/dessert bar needs to be sanitized every 4 hours2. Coffee pots needs to be sanitized every 4 hours
Location: Cook line
Equipment: Cold top
- 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: 1. Ice cream/dessert bar needs to be sanitized every 4 hours2. Coffee pots needs to be sanitized every 4 hours
Location: Kitchen
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Spoon inside hand sink
Location: Kitchen (back)
Equipment: Hand sink
- Unsafe food (Critical) (corrected)
Food is unsafe, misbranded, adulterated or contanimated.
Correction: Food that is unsafe, adulterated, misbranded, or not honestly presented as specified under section 140 of this rule shall be reconditioned according to an approved procedure or discarded.
Comments: Cracked eggs x 2
Location: Kitchen (back)
Equipment: Walk in cooler
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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.
Location: Back room
- 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.
Location: Cook line
- 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.
Location: Kitchen
- Wiping cloths / no other purpose (corrected)
Wiping cloth(s) used improperly.
Correction: Cloths used for wiping food spills shall be used for no other purpose.
Comments: Wet towel at the 2-bay
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: Meat station
Location: Cook line
Equipment: Prep Top Cooler
- 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: 1. Hashbrowns on the floor in the WIF2. Boxes on the floor, store on shelving (bathroom parts) for proper cleaning (sweeping and mopping)
Location: Kitchen
Equipment: Walk in freezer
- 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: 1. Hashbrowns on the floor in the WIF2. Boxes on the floor, store on shelving (bathroom parts) for proper cleaning (sweeping and mopping)
Location: Kitchen (back)
Equipment: ------------ Miscellaneous -----------
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Mandarin oranges open
Location: Kitchen (back)
Equipment: Prep Top Cooler
- 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: 1. Shelving in WIC soiled2. Can opener blade soiled3. Cooling element and condensate for prep top cooler has mold in the water. Cover the back of the prep top cooler to prevent contaminants from getting in the water. Recommend getting a drain.
Location: Kitchen (back)
Equipment: Walk in cooler
- 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: 1. Shelving in WIC soiled2. Can opener blade soiled3. Cooling element and condensate for prep top cooler has mold in the water. Cover the back of the prep top cooler to prevent contaminants from getting in the water. Recommend getting a drain.
Location: Kitchen (back)
Equipment: Can opener
|
03/14/2012 | Recheck |
- No hand washing (when) (corrected on site)
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: Changed gloves without washing hands x 2
- 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: Low temp dishmachine not sanitizing at proper concentration, too low. Need to wash dishes at the 3-bay until repairs for the dishmachine can operate properly
Location: Dish machine area
Equipment: Dishmachine
- 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: Drinks x 2Food x 1
Location: Kitchen (back)
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Bottom of meat station prep top cooler is soiled.
Location: Cook line
Equipment: Prep Top 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: 1. Ice cream/dessert bar needs to be sanitized every 4 hours2. Coffee pots needs to be sanitized every 4 hours
Location: Cook line
Equipment: Cold top
- 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: 1. Ice cream/dessert bar needs to be sanitized every 4 hours2. Coffee pots needs to be sanitized every 4 hours
Location: Kitchen
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Spoon inside hand sink
Location: Kitchen (back)
Equipment: Hand sink
- Unsafe food (Critical) (corrected on site)
Food is unsafe, misbranded, adulterated or contanimated.
Correction: Food that is unsafe, adulterated, misbranded, or not honestly presented as specified under section 140 of this rule shall be reconditioned according to an approved procedure or discarded.
Comments: Cracked eggs x 2
Location: Kitchen (back)
Equipment: Walk in cooler
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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.
Location: Back room
- 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.
Location: Cook line
- 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.
Location: Kitchen
- Wiping cloths / no other purpose (corrected on site)
Wiping cloth(s) used improperly.
Correction: Cloths used for wiping food spills shall be used for no other purpose.
Comments: Wet towel at the 2-bay
Location: Kitchen
- 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: Meat station
Location: Cook line
Equipment: Prep Top Cooler
- 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: 1. Hashbrowns on the floor in the WIF2. Boxes on the floor, store on shelving (bathroom parts) for proper cleaning (sweeping and mopping)
Location: Kitchen
Equipment: Walk in freezer
- 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: 1. Hashbrowns on the floor in the WIF2. Boxes on the floor, store on shelving (bathroom parts) for proper cleaning (sweeping and mopping)
Location: Kitchen (back)
Equipment: ------------ Miscellaneous -----------
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Mandarin oranges open
Location: Kitchen (back)
Equipment: Prep Top 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: 1. Shelving in WIC soiled2. Can opener blade soiled3. Cooling element and condensate for prep top cooler has mold in the water. Cover the back of the prep top cooler to prevent contaminants from getting in the water. Recommend getting a drain.
Location: Kitchen (back)
Equipment: Walk in cooler
- 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: 1. Shelving in WIC soiled2. Can opener blade soiled3. Cooling element and condensate for prep top cooler has mold in the water. Cover the back of the prep top cooler to prevent contaminants from getting in the water. Recommend getting a drain.
Location: Kitchen (back)
Equipment: Can opener
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03/07/2012 | Routine |
- No hand washing (when) (corrected on site)
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.
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Location: Back room
- 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.
Location: Back room
- 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.
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.
Location: Cook line
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03/07/2012 | Non-Illness Complaint |
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