- 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 THE FLOORS AND ORGANIZE BOTH WALK IN COOLERS.
|
07/08/2014 | Routine |
| No violation noted during this evaluation. | 03/28/2014 | Illness Complaint |
| No violation noted during this evaluation. | 12/06/2013 | Illness Complaint |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: RODENT FECES OBSERVED IN KITCHEN DRY STORAGE PANTRY. PLEASE CONTACT YOUR PEST CONTROL COMPANY FOR SERVICE
Location: Dry storage
- Perimeter walls and/or roof (corrected on site)
No protective barriers on exterior walls and/or roof.
Correction: Perimeter walls and roof shall effectively protect the establishment from the weather and entry of insects and rodents.
Comments: INSTALL A COVER OR SCREENING OVER THE OPEN VENT THAT GOES THROUGH THE CEILING IN THE DRY STORE ROOM IN THE COFFEE KITCHEN
|
08/23/2013 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: RODENT FECES OBSERVED IN KITCHEN DRY STORAGE PANTRY. PLEASE CONTACT YOUR PEST CONTROL COMPANY FOR SERVICE
Location: Dry storage
|
08/16/2013 | Routine |
- 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: SEVERAL ITEMS IN THE COOLER #2 AND MEAT COOLER ARFE NOT DATE MARKED.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE INSIDE OF THE BULK FOOD CONTAINERS. THEY ARE SOILED.
Location: Cook line
Equipment: Bulk food containers
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: SOME OF THE HANDSINKS ARE SOILED. CLEAN
Location: Deli area
Equipment: Hand sink
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: SOME OF THE HANDSINKS ARE SOILED. CLEAN
Location: Cook line
Equipment: Hand sink
- Glove use (Non-Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: USED GLOVES ON PREP TABLES FLOORS, ETC DISCARD GLOVES AFTER USE.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHTS ARE OUT IN THE WALK IN FREEZER.
Location: Walk-in freezer
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: HOOD ABOVE THE CHAR GRILLS IS SOILED AND DRIPPING ONTO THE FLOOR AND COUNTER AREA BEHIND THE OVENS. 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.
Comments: CLEAN THE FLOORS UNDER THE OVENS ON THE COOKS LINE AND UNDER THE SHELVING IN THE DRY STORE ROOM.CONTINUE TO DETAIL CLEAN THE FLOORS THROUGHOUT THE KITCHEN IN THE CORNERS, WALK IN COOLERS, AND ALONG THE FLOOR WALL JUNCTIONS. THERE IS ALOT OF BUILD UP.
Location: Dry storage
- 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 THE FLOORS UNDER THE OVENS ON THE COOKS LINE AND UNDER THE SHELVING IN THE DRY STORE ROOM.CONTINUE TO DETAIL CLEAN THE FLOORS THROUGHOUT THE KITCHEN IN THE CORNERS, WALK IN COOLERS, AND ALONG THE FLOOR WALL JUNCTIONS. THERE IS ALOT OF BUILD UP.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE ROLLING CART IN THE PRODUCTION COOLER 3 MORE FREQUENTLY.EXCESSIVE BUILD UP OF OLD FOOD DEBRIS ON THE BACK SIDE OF THE CHARF GRILLS. CLEAN.MOLD BUILD UP ON THE OUTSIDE OF THE BUNDLED BEER LINES IN THE BREAD COOLER. CLEAN.
Location: Chemical room
Equipment: -
|
03/26/2013 | Recheck |
- 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: SEVERAL ITEMS IN THE COOLER #2 AND MEAT COOLER ARFE NOT DATE MARKED.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE INSIDE OF THE BULK FOOD CONTAINERS. THEY ARE SOILED.
Location: Cook line
Equipment: Bulk food containers
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: SOME OF THE HANDSINKS ARE SOILED. CLEAN
Location: Deli area
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: SOME OF THE HANDSINKS ARE SOILED. CLEAN
Location: Cook line
Equipment: Hand sink
- Glove use (Non-Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: USED GLOVES ON PREP TABLES FLOORS, ETC DISCARD GLOVES AFTER USE.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHTS ARE OUT IN THE WALK IN FREEZER.
Location: Walk-in freezer
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: HOOD ABOVE THE CHAR GRILLS IS SOILED AND DRIPPING ONTO THE FLOOR AND COUNTER AREA BEHIND THE OVENS. 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.
Comments: CLEAN THE FLOORS UNDER THE OVENS ON THE COOKS LINE AND UNDER THE SHELVING IN THE DRY STORE ROOM.CONTINUE TO DETAIL CLEAN THE FLOORS THROUGHOUT THE KITCHEN IN THE CORNERS, WALK IN COOLERS, AND ALONG THE FLOOR WALL JUNCTIONS. THERE IS ALOT OF BUILD UP.
Location: Dry storage
- 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 THE FLOORS UNDER THE OVENS ON THE COOKS LINE AND UNDER THE SHELVING IN THE DRY STORE ROOM.CONTINUE TO DETAIL CLEAN THE FLOORS THROUGHOUT THE KITCHEN IN THE CORNERS, WALK IN COOLERS, AND ALONG THE FLOOR WALL JUNCTIONS. THERE IS ALOT OF BUILD UP.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE ROLLING CART IN THE PRODUCTION COOLER 3 MORE FREQUENTLY.EXCESSIVE BUILD UP OF OLD FOOD DEBRIS ON THE BACK SIDE OF THE CHARF GRILLS. CLEAN.MOLD BUILD UP ON THE OUTSIDE OF THE BUNDLED BEER LINES IN THE BREAD COOLER. CLEAN.
Location: Chemical room
Equipment: -
|
02/26/2013 | Routine |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Nats by the mop sink, in the dry store room, vegetable prep area. Treat to controll the nats.Clean the flloor drains and any other breeding areas like instructed by pest control.11/1/2012- 2 nats seen. Ensure bananas are used within 10 days to avoid eggs hatching.
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the moldy door gaskets and frame area on the ice machine in the coffe kitchen.
- Duties of Person-in-charge / Employee Knowledge (corrected)
Person-in-charge not ensuring employees follow safety guidelines as outlined in section 119 of this code.
Correction: Refer to section 119 of code to ensure duties of person-in-charge are implemented.
Comments: Provide a detailed cleaning checklist is be implementedin the facility. Cleaning checklist should be followed on a daily basis to ensure cleaning and sanitizing of floors, walls, ceilings, equipment, racks etc is taking place.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Detail clean the floors under and around all the kitchen equipment, inside walk in coolers and freezers@ the thresholds, sides of stoves, racks in walkin and rooling racks with debris build up, splash on the walls, throughout the kitchen.
|
11/01/2012 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Nats by the mop sink, in the dry store room, vegetable prep area. Treat to controll the nats.Clean the flloor drains and any other breeding areas like instructed by pest control.
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the moldy door gaskets and frame area on the ice machine in the coffe kitchen.
- Duties of Person-in-charge / Employee Knowledge
Person-in-charge not ensuring employees follow safety guidelines as outlined in section 119 of this code.
Correction: Refer to section 119 of code to ensure duties of person-in-charge are implemented.
Comments: Provide a detailed cleaning checklist is be implementedin the facility. Cleaning checklist should be followed on a daily basis to ensure cleaning and sanitizing of floors, walls, ceilings, equipment, racks etc is taking place.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Detail clean the floors under and around all the kitchen equipment, inside walk in coolers and freezers@ the thresholds, sides of stoves, racks in walkin and rooling racks with debris build up, splash on the walls, throughout the kitchen.
|
10/25/2012 | Routine |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: nats seen in the salad prep area, a few in the dry store room. clean all the floor drains with a brush throughout the kitchen. find the source of the nats and elminate.
- Date marking (corrected on site)
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: container of dip labeled as hummus dated for 4/26/12. Lid had been switched. ensure proper date marking is on product.
- Food contacting soiled utensils/equipment (corrected)
Food item(s) contacting soiled equipment or utensil(s).
Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
Comments: ice machine in the salad prep area has slime mold on the plastic sheild. Turn machine off, dispose of ice and clean and sanitize the inside of the machine.
- Floors, walls, ceilings cleanability (corrected on site)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: Clean the floors in the dry storage area and the 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: cooked meat in the walk in feezer unwrapped. ensure product is properly stored wrapped.
|
06/27/2012 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: nats seen in the salad prep area, a few in the dry store room. clean all the floor drains with a brush throughout the kitchen. find the source of the nats and elminate.
- Date marking (corrected on site)
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: container of dip labeled as hummus dated for 4/26/12. Lid had been switched. ensure proper date marking is on product.
- Food contacting soiled utensils/equipment
Food item(s) contacting soiled equipment or utensil(s).
Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
Comments: ice machine in the salad prep area has slime mold on the plastic sheild. Turn machine off, dispose of ice and clean and sanitize the inside of the machine.
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: Clean the floors in the dry storage area and the 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: cooked meat in the walk in feezer unwrapped. ensure product is properly stored wrapped.
|
06/19/2012 | Routine |
| No violation noted during this evaluation. | 04/19/2012 | Routine |
- Cooling time (corrected on site)
Comments: Pans of rice in 3inch pans at 0 to 95 degrees F in walk in cooler. Product was cooked about and hour ago. Using improper cooling methods. Get rice onto shallow pans and into the blast chiller.
- Cooling methods (corrected on site)
Comments: Chees sauce in 12inch lexans with chill sticks laying in the containers. Place product in smaller portions and utilize the cooling sticks. Record the times of cooling to ensure cooling times are met.Cooling charts are not being utilized on any food products.Macaroni was cooked yesterday and is in 12 ich lexans at 50 degrees F. Dispose of macaroni.
|
02/03/2012 | Super Bowl Routine |
- Hot holding (corrected on site)
Comments: Whole Beef Roast in walk in cooler at 85 degrees. Was cooked 3 or so hours ago. Cut roast in half and place in the blast chiller.
Location: Kitchen
Equipment: Walk in cooler
- Cooling time
Comments: Whole beef roast in walk in cooler at 85 degree F. Watch the cooling times and use proper proceedures to cool products with the time frames for effective cooling methods. UTILIZE THE BLAST CHILLER!!
Location: Kitchen
Equipment: Walk in cooler
- Improper reheating (corrected on site)
Comments: Chili was brought out to the poratable unit at an indaquate temperature and sent back to the kitchen for proper reheating. Ensure all products are properly reheated to 165 F.
Location: Kitchen (front)
Equipment: Stove
- Food contact surface(s) soiled (corrected on site)
Comments: Inside flashing o n the ice machne in the coffe kitchen is soiled.
Equipment: Ice machine
- Chemical sanitizer concentration (corrected on site)
Comments: No chemical concentration on the bucket of sanitzer at the area where boxed breakfast burritos are being made.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Comments: Clean the floor drain by the banquet service kitchen.
|
01/31/2012 | Super Bowl Routine |
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