- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Floor infront of service line is in disrepair. Repair to be smooth, non absorbent and easily cleanable.
- 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: Provide clearly visible thermometer for display cooler with food.
- 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: Knife stored in sanitizer solution. Discontinue. Store on cleaned and sanitized surface. May clean with a clean dry towel between uses until 4 hour time then Wash-rinse-sanitize and air dry every 4 hours while in continuous use. CORRECTED
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11/03/2014 | 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: Drawer cooler holding sliced cheese at 49.4 deg F. Air temperature at 50.7 deg F. Gauge reading 48 deg F. Repair to hold foods at 41 deg F or below. Note: cheese moved at time of inspection.
- 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: One employee drink without lid or straw. Provide lids and straws.
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: When using two bay sink to thaw foods plumbing occassionally backs up into cooks line hand sink. Repair plumbing so no more backing up occurs in any of the sinks. Note: new sink and plumbing orderedNote: work order states Steve Benton and Mike White will be out to finish repairs after getting parts today 4-23-2014, will attach copy of work order to report.
Location: Cook line
Equipment: Hand sink
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Holes in floor areas. Repair to smooth, non absorbent easily cleanable state. Note: work order placed for repairs.
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Oatmeal in prep top cooler covered at 110 deg F. Make sure to cool uncovered in walk in cooler or in ice bath before covering foods.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Deli cooler broken. Repair. Not being used for food at time of inspection. Note: work order placed for repair. CORRECTED2. Two lights out in exhaust hood. Provide. 3. Drawer cooler broken. Repair. No food in units at this time. Note: parts ordered to repair unit
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Remove soiled caulk around 3 bay sink and replace.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Leak at cooks line hand sink faucet. Repair. Note: work order placed and parts ordered to replace faucet/sink. Note: new sink ordered2. Repair hot water knob on one bay prep sink. Note: Parts ordered
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04/30/2014 | Recheck |
- 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: Drawer cooler holding sliced cheese at 49.4 deg F. Air temperature at 50.7 deg F. Gauge reading 48 deg F. Repair to hold foods at 41 deg F or below. Note: cheese moved at time of inspection.
- 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: One employee drink without lid or straw. Provide lids and straws.
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: When using two bay sink to thaw foods plumbing occassionally backs up into cooks line hand sink. Repair plumbing so no more backing up occurs in any of the sinks. Note: new sink and plumbing orderedNote: work order states Steve Benton and Mike White will be out to finish repairs after getting parts today 4-23-2014, will attach copy of work order to report.
Location: Cook line
Equipment: Hand sink
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Holes in floor areas. Repair to smooth, non absorbent easily cleanable state. Note: work order placed for repairs.
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Oatmeal in prep top cooler covered at 110 deg F. Make sure to cool uncovered in walk in cooler or in ice bath before covering foods.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Deli cooler broken. Repair. Not being used for food at time of inspection. Note: work order placed for repair. CORRECTED2. Two lights out in exhaust hood. Provide. 3. Drawer cooler broken. Repair. No food in units at this time. Note: parts ordered to repair unit
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Deli cooler broken. Repair. Not being used for food at time of inspection. Note: work order placed for repair. CORRECTED2. Two lights out in exhaust hood. Provide. 3. Drawer cooler broken. Repair. No food in units at this time. Note: parts ordered to repair unit
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Remove soiled caulk around 3 bay sink and replace.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Leak at cooks line hand sink faucet. Repair. Note: work order placed and parts ordered to replace faucet/sink. Note: new sink ordered2. Repair hot water knob on one bay prep sink. Note: Parts ordered
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04/23/2014 | Recheck |
- 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: Drawer cooler holding sliced cheese at 49.4 deg F. Air temperature at 50.7 deg F. Gauge reading 48 deg F. Repair to hold foods at 41 deg F or below. Note: cheese moved at time of inspection.
- 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: One employee drink without lid or straw. Provide lids and straws.
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: When using two bay sink to thaw foods plumbing occassionally backs up into cooks line hand sink. Repair plumbing so no more backing up occurs in any of the sinks. Note: new sink and plumbing ordered
Location: Cook line
Equipment: Hand sink
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Holes in floor areas. Repair to smooth, non absorbent easily cleanable state. Note: work order placed for repairs.
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Oatmeal in prep top cooler covered at 110 deg F. Make sure to cool uncovered in walk in cooler or in ice bath before covering foods.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Deli cooler broken. Repair. Not being used for food at time of inspection. Note: work order placed for repair. 2. Two lights out in exhaust hood. Provide. 3. Drawer cooler broken. Repair. No food in units at this time.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Remove soiled caulk around 3 bay sink and replace.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Leak at cooks line hand sink faucet. Repair. Note: work order placed and parts ordered to replace faucet/sink. Note: new sink ordered2. Repair hot water knob on one bay prep sink. Note: Parts ordered
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04/09/2014 | 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: Drawer cooler holding sliced cheese at 49.4 deg F. Air temperature at 50.7 deg F. Gauge reading 48 deg F. Repair to hold foods at 41 deg F or below. Note: cheese moved at time of inspection.
- 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: One employee drink without lid or straw. Provide lids and straws.
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: When using two bay sink to thaw foods plumbing occassionally backs up into cooks line hand sink. Repair plumbing so no more backing up occurs in any of the sinks.
Location: Cook line
Equipment: Hand sink
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Hole in floor in kitchen. Repair to smooth, non absorbent easily cleanable state. Note: work order placed for repairs.
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Oatmeal in prep top cooler covered at 110 deg F. Make sure to cool uncovered in walk in cooler or in ice bath before covering foods.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Deli cooler broken. Repair. Not being used for food at time of inspection. Note: work order placed for repair. 2. One light out in exhaust hood. Provide.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Remove soiled caulk around 3 bay sink and replace.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak at cooks line hand sink faucet. Repair. Note: work order placed and parts ordered to replace faucet/sink.
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04/02/2014 | Routine |
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Hot water knob on cooks line hand sink is turning hard. Repair to turn easily.
Location: Cook line
Equipment: Hand sink
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08/27/2013 | Routine |
- 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
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Clean aerator on hand sink by ice machine.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean stand fan
Location: Kitchen
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02/13/2013 | Routine |
| No violation noted during this evaluation. | 07/30/2012 | 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: Clean floor-wall junctions.Clean floor below equipment.Note Scheduled for deep cleaning of floors.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean panini presses.
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01/11/2012 | Routine |
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