- 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: PLEASE STORE RAW CHICKEN BELOW RAW BEEF AND EGGS
Location: Kitchen
Equipment: Reach in 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: BAG OF ONIONS ON FLOOR IN DRY STORAGE AREA. PLEASE STORE OFF FLOOR
Location: Dry storage
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07/15/2014 | Recheck |
- 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: PLEASE STORE RAW CHICKEN BELOW RAW BEEF AND EGGS
Location: Kitchen
Equipment: Reach in 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: BAG OF ONIONS ON FLOOR IN DRY STORAGE AREA. PLEASE STORE OFF FLOOR
Location: Dry storage
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07/08/2014 | Routine |
- 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: PLEASE STORE PRODUCE ABOVE RAW ANIMAL PRODUCTS
Location: Kitchen
Equipment: Upright cooler
- 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: PLEASE CLEAN KITCHEN FLOOR AROUND BACK DOOR
Location: Kitchen (back)
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
|
03/14/2014 | Recheck |
- 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: PLEASE STORE PRODUCE ABOVE RAW ANIMAL PRODUCTS
Location: Kitchen
Equipment: Upright cooler
- 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: PLEASE CLEAN KITCHEN FLOOR AROUND BACK DOOR
Location: Kitchen (back)
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
|
03/06/2014 | Routine |
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: PLEASE CLEAN HANDSINK IN KITCHEN
Location: Kitchen
Equipment: Hand sink
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Make table cooler
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Cook line
Equipment: Deep fryer
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11/08/2013 | Recheck |
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: PLEASE CLEAN HANDSINK IN KITCHEN
Location: Kitchen
Equipment: Hand sink
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Make table cooler
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Cook line
Equipment: Deep fryer
|
11/01/2013 | Routine |
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: PLEASE SEAL AROUND 2-BAY SINK PIPE
Location: Kitchen
Equipment: 2-bay
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: COVE MOLDING PEELING AWAY FROM WALL IN SEVERAL LOCATIONS (by office, behind upright cooler). PLEASE REPAIR
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: PLEASE REPLACE BROKEN AND MISSING TILES BEHIND FRYER IN KITCHEN
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.
Comments: KITCHEN FLOORS ARE IN NEED OF A VERY THOROUGH CLEANING. PAY SPECIAL ATTENTION TO THE EDGES OF THE ROOM, UNDERNEATH COOKING EQUIPMENT, AND UNDER THE ICE MACHINE. INCLUDE FLOOR DRAIN CLEANING IN YOUR CLEANING PROCEDURES.
Location: Kitchen
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09/20/2013 | Non-Illness Complaint Recheck |
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: PLEASE SEAL AROUND 2-BAY SINK PIPE
Location: Kitchen
Equipment: 2-bay
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: COVE MOLDING PEELING AWAY FROM WALL IN SEVERAL LOCATIONS (by office, behind upright cooler). PLEASE REPAIR
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: PLEASE REPLACE BROKEN AND MISSING TILES BEHIND FRYER IN KITCHEN
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.
Comments: KITCHEN FLOORS ARE IN NEED OF A VERY THOROUGH CLEANING. PAY SPECIAL ATTENTION TO THE EDGES OF THE ROOM, UNDERNEATH COOKING EQUIPMENT, AND UNDER THE ICE MACHINE. INCLUDE FLOOR DRAIN CLEANING IN YOUR CLEANING PROCEDURES.
Location: Kitchen
|
08/20/2013 | Non-Illness Complaint |
- 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: CHEESE ON COLD TOP AT 46 DEGREES F. PLEASE STORE AT 41 DEGREES F OR BELOW
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
|
07/09/2013 | 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: CHEESE ON COLD TOP AT 46 DEGREES F. PLEASE STORE AT 41 DEGREES F OR BELOW
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
|
07/03/2013 | Routine |
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: PLEASE DO NOT HANG CHEMICAL BOTTLES FROM HANDSINK
Location: Kitchen
- 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: DO NOT KEEP PERSONAL DRINKS ON TOP OF PREP TABLES
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.
Comments: PLEASE CLEAN FLOORS THROUGHOUT. FLOOR BENEATH HANDSINK IS ALSO HEAVILY SOILED.
Location: Kitchen (back)
- 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: PLEASE CLEAN FLOORS THROUGHOUT. FLOOR BENEATH HANDSINK IS ALSO HEAVILY SOILED.
Location: Kitchen (front)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN BULK FOOD STORAGE BINS
Location: Kitchen
|
03/15/2013 | Recheck |
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: PLEASE DO NOT HANG CHEMICAL BOTTLES FROM HANDSINK
Location: Kitchen
- 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: DO NOT KEEP PERSONAL DRINKS ON TOP OF PREP TABLES
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.
Comments: PLEASE CLEAN FLOORS THROUGHOUT. FLOOR BENEATH HANDSINK IS ALSO HEAVILY SOILED.
Location: Kitchen (back)
- 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: PLEASE CLEAN FLOORS THROUGHOUT. FLOOR BENEATH HANDSINK IS ALSO HEAVILY SOILED.
Location: Kitchen (front)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN BULK FOOD STORAGE BINS
Location: Kitchen
|
03/08/2013 | Routine |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: PLEASE LABEL ALL CHEMICAL BOTTLES
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: DRAINAGE HOSE IN HANDSINK. PLEASE USE HAND SINK FOR HANDWASHING ONLY
Location: Kitchen
Equipment: Hand sink
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
|
12/05/2012 | Recheck |
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: PLEASE LABEL ALL CHEMICAL BOTTLES
Location: Kitchen
- Hand sink improper usage
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: DRAINAGE HOSE IN HANDSINK. PLEASE USE HAND SINK FOR HANDWASHING ONLY
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.
|
11/27/2012 | 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: PLEASE CLEAN WALL AROUND COOK LINE EQUIPMENT
Location: Cook line
|
08/23/2012 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CAN OPENER BLADE IS SOILED. CLEAN AFTER EACH USE. DO NOT ALLOW FOOD DEBRIS TO BUILD UP.
Location: Kitchen (back)
Equipment: Prep table
- 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: SANITIZER TESTING AT 100 PPM. MAINTAIN BETWEEN 200-400 PPM.
Location: Kitchen (back)
Equipment: Prep table
- Improper storage location (corrected)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: CUTTING BOARDS STORED BEHIND FAUCETS AT 2-BAY SINK. STORE CUTTING BOARDS WITH OTHER EQUIPMENT ON SHELVES.
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SPRAYER HEAD AT DISH MACHINE IS SOILED. CLEAN AND SANITIZE. MAINTAIN.
Location: Dish machine area
|
05/09/2012 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CAN OPENER BLADE IS SOILED. CLEAN AFTER EACH USE. DO NOT ALLOW FOOD DEBRIS TO BUILD UP.
Location: Kitchen (back)
Equipment: Prep table
- 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: SANITIZER TESTING AT 100 PPM. MAINTAIN BETWEEN 200-400 PPM.
Location: Kitchen (back)
Equipment: Prep table
- Improper storage location
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: CUTTING BOARDS STORED BEHIND FAUCETS AT 2-BAY SINK. STORE CUTTING BOARDS WITH OTHER EQUIPMENT ON SHELVES.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SPRAYER HEAD AT DISH MACHINE IS SOILED. CLEAN AND SANITIZE. MAINTAIN.
Location: Dish machine area
|
04/30/2012 | 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: TOP PORTION OF GROUND BEEF IS TESTING AT 126 DEGREES FAHRENHEIT. LOWER PORTION OF GROUND BEEF TESTING AT 151 DEGREES FAHRENHEIT. STIR BEEF FREQUENTLY TO DISTRIBUTE HEAT EVENLY. MAINTAIN TEMPERATURE AT 135 DEGREES FAHRENHEIT.
- 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: RICE BEING HELD AT 53 DEGREES FAHRENHEIT. SUBMERGE CONTAINER OF RICE COMPLETELY IN ICE. CHANGE ICE FREQUENTLY. STIR RICE FREQUENTLY.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN AND SANITIZE SHELVES IN WALK-IN COOLER. 2. CLEAN AND SANITIZE INTERIOR OF COLD-TOP COOLER.
|
02/09/2012 | 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: TOP PORTION OF GROUND BEEF IS TESTING AT 126 DEGREES FAHRENHEIT. LOWER PORTION OF GROUND BEEF TESTING AT 151 DEGREES FAHRENHEIT. STIR BEEF FREQUENTLY TO DISTRIBUTE HEAT EVENLY. MAINTAIN TEMPERATURE AT 135 DEGREES FAHRENHEIT.
- 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: RICE BEING HELD AT 53 DEGREES FAHRENHEIT. SUBMERGE CONTAINER OF RICE COMPLETELY IN ICE. CHANGE ICE FREQUENTLY. STIR RICE FREQUENTLY.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN AND SANITIZE SHELVES IN WALK-IN COOLER. 2. CLEAN AND SANITIZE INTERIOR OF COLD-TOP COOLER.
|
01/20/2012 | Routine |
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