- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: Spoons displayed on a plate located on buffet. Store tableware in a conainer, wrapped, under sneeze guard etc.... to prevent contamiantion.
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03/02/2011 | Routine |
- 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: Employee cup with beverage inside stored in back kitchen area without a lid. Ensure all employee drink cups are supplied with lids and straws in food prep areas.
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: Employee preparing food in kitchen prep area without wearing a hair restraint.
- Unapproved non-food contact (corrected on site)
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: Cardboard lining shelf below prep table in back kitchen area. Remove cardboard.
Location: Kitchen
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08/02/2010 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Salad dressings on buffet holding between 48 and 54 degrees. Ensure pans are submerged in ice to maintain food at the proper cold holding temperature of 41 degrees and/or below.
Location: Buffet
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01/22/2010 | 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: Salad dressings on buffet holding between 48 and 54 degrees. Ensure pans are submerged in ice to maintain food at the proper cold holding temperature of 41 degrees and/or below.
Location: Buffet
|
01/15/2010 | Routine |
| No violation noted during this evaluation. | 07/24/2009 | Routine |
- CO2 tanks unrestrained (corrected on site)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: The dish machine sanitizer concentration is maintaining 0 ppm (no sanitizer present at the end of the cycle). Repair dish machine to sanitize dish ware at 50 ppm chlorine. Sanitize dish ware at 3-bay sink until machine has been repaired.
Location: Kitchen
Equipment: Dishmachine
- 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: A bowl of raw chicken breast was stored above ready to eat foods inside the walk in cooler. Ensure all raw foods are stored on the lowest shelf, below ready to eat foods to prevent possible cross contamination.
Location: Walk-in cooler
- 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: Ensure all prepared foods are properly date marked with a 7 day expiration date.
Location: Walk-in cooler
- 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 chemical sanitizer is present inside establishment (eg. bleach or quat). Provide a chemical sanitizer ASAP to ensure food contact surfaces, dishware, wiping cloths, etc....are properly sanitized.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Observed raw meat stored directly inside grocery bags inside reach in freezer. Ensure foods are stored directly in food safe storage bags when removed from original package. Grocery bags are not sanitary and should not be a substitute for food storage.
Location: Kitchen
Equipment: reach in 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
|
02/04/2009 | Recheck |
- CO2 tanks unrestrained (corrected on site)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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: The dish machine sanitizer concentration is maintaining 0 ppm (no sanitizer present at the end of the cycle). Repair dish machine to sanitize dish ware at 50 ppm chlorine. Sanitize dish ware at 3-bay sink until machine has been repaired.
Location: Kitchen
Equipment: Dishmachine
- 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: A bowl of raw chicken breast was stored above ready to eat foods inside the walk in cooler. Ensure all raw foods are stored on the lowest shelf, below ready to eat foods to prevent possible cross contamination.
Location: Walk-in cooler
- 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: Ensure all prepared foods are properly date marked with a 7 day expiration date.
Location: Walk-in cooler
- 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 chemical sanitizer is present inside establishment (eg. bleach or quat). Provide a chemical sanitizer ASAP to ensure food contact surfaces, dishware, wiping cloths, etc....are properly sanitized.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Observed raw stored directly inside grocery bags inside reach in freezer. Ensure foods are stored directly in food safe storage bags when removed from original package. Grocery bags are not sanitary and should not be a substitute for food storage.
Location: Kitchen
Equipment: reach in 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
|
01/28/2009 | Routine |
- 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: Dishmachine is not sanitizing dishware at the end of the cycle (0 ppm chlorine). Repair machine to sanitize dish ware at 50 ppm chlorine. Sanitize dish ware at 3-bay sink until machine has been repaired.
Location: Kitchen
Equipment: Dishmachine
- 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.
Location: Walk-in cooler
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Discontinue storing food items directly in plastic grocery bags. Provide food safe storage bags to prevent contamination of food.
Location: Kitchen
Equipment: reach in freezer
- 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: A box of cilantro was stored across the hand sink. Keep hand sink accessible at all times to allow hand washing.
Location: Kitchen
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
|
06/24/2008 | Recheck |
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