- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Location: Walk-in freezer
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Location: Walk-in cooler
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Re-install missing ceiling tile in kitchen.
Location: Kitchen
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06/20/2014 | Routine |
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Replace burned out light bulb in hood.
Location: Cook line
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Corrected during inspection
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Can opener
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Corrected during inspection
Location: Kitchen
Equipment: Hand sink
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12/06/2013 | Routine |
- 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: A couple of used/empty cans observed in the hand sink. Corrected during inspection
Location: Kitchen
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: Corrected during inspection
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Location: Walk-in freezer
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06/06/2013 | Routine |
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing. (Several items in the hand sink)
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Corrected during inspection
Location: Kitchen
Equipment: Hand sink
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Soiled wiping cloth observed on prep table in kitchen. Corrected during inspection
Location: Kitchen
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12/04/2012 | Routine |
- Lighting intensity
Inadequate lighting intensity. (One light out in hood)
Correction: Replace burned out light bulb..
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean dust from ceiling tiles and light guard around ceiling vents in kitchen and counter prep area.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean dust from ceiling tiles and light guard around ceiling vents in kitchen and counter prep area.
Location: Prep area
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06/06/2012 | Routine |
- Hot water/capacity (corrected)
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment. COLD WATER - OWNER SAID THAT EMPLOYEES FILLED SINKS TOO FULL. WATER CAPACITY FOR HOT WATER MUST BE SUFFICIENT TO SUPPLY ALL NEEDS AT ALL TIMES.
- 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. TOO STRONG - IN PLACE SANITIZER.
Location: Kitchen
Equipment: -
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02/02/2012 | Super Bowl Recheck |
- Hot water/capacity
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment. COLD WATER - OWNER SAID THAT EMPLOYEES FILLED SINKS TOO FULL. WATER CAPACITY FOR HOT WATER MUST BE SUFFICIENT TO SUPPLY ALL NEEDS AT ALL TIMES.
- 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. TOO STRONG - IN PLACE SANITIZER.
Location: Kitchen
Equipment: -
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01/30/2012 | Super Bowl Routine |
- Improper storage of clean equipment (corrected on site)
Clean equipment and/or utensils stored incorrectly.
Correction: Store ice scoop utensil so that handle of utensil is not in contact with drink ice in ice container. Corrected during inspection
Location: Prep area
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. Restore hot water service to hand sink....
Location: Womens restroom
Equipment: Hand sink
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12/06/2011 | Routine |
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