| No violation noted during this evaluation. | 10/29/2014 | Routine |
| No violation noted during this evaluation. | 04/29/2014 | Routine |
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. HAND SINK NEXT TO THREE BAY SINK IS DRAINING VERY SLOWLY.REMOVE CLOG/REPAIR. SINK SHOULD DRAIN NORMALLY TO AVOID STANDING WATER.
Location: Three bay area
Equipment: Hand sink
|
08/30/2013 | 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: 1. SLICED CHEESE IN COLD TOP ACROSS FROM COOK LINE/FRY STATION IN PREP AREA MEASURED 58 DEGREES F. 2. SLICED CHEESE IN COLD TOP ACROSS FROM ICE MACHINE IN PREP AREA MEASURED 57 DEGREES F.3. SHREDDED CHEESE IN COLD TOP NEXT TO CHILI STATION ACROSS FROM SERVICE COUNTER AT 46 DEGREES F.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS FOODS THAT ARE BEING HELD COLD ARE AT 41 DEGREES F OR LOWER.
Location: Prep area
Equipment: Cold top
- 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: 1. SLICED CHEESE IN COLD TOP ACROSS FROM COOK LINE/FRY STATION IN PREP AREA MEASURED 58 DEGREES F. 2. SLICED CHEESE IN COLD TOP ACROSS FROM ICE MACHINE IN PREP AREA MEASURED 57 DEGREES F.3. SHREDDED CHEESE IN COLD TOP NEXT TO CHILI STATION ACROSS FROM SERVICE COUNTER AT 46 DEGREES F.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS FOODS THAT ARE BEING HELD COLD ARE AT 41 DEGREES F OR LOWER.
Location: Prep area
Equipment: Cold top
- 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: TWO BOTTLES OF DISINFECTANT LOCATED ABOVE HALF BOX SANDWHICH CARTONS AND PLASTIC SALAD TRAYS ON SHELVING RACK IN DRY STORAGE.PLEASE STORE ALL CHEMICALS IN AN AREA AWAY OR BELOW FOOD AND FOOD CONTACT SURFACES TO PREVENT CONTAMINATION.
Location: Dry storage
|
01/18/2013 | 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: 1. SLICED CHEESE IN COLD TOP ACROSS FROM COOK LINE/FRY STATION IN PREP AREA MEASURED 58 DEGREES F. 2. SLICED CHEESE IN COLD TOP ACROSS FROM ICE MACHINE IN PREP AREA MEASURED 57 DEGREES F.3. SHREDDED CHEESE IN COLD TOP NEXT TO CHILI STATION ACROSS FROM SERVICE COUNTER AT 46 DEGREES F.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS FOODS THAT ARE BEING HELD COLD ARE AT 41 DEGREES F OR LOWER.
Location: Prep area
Equipment: Cold top
- 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: 1. SLICED CHEESE IN COLD TOP ACROSS FROM COOK LINE/FRY STATION IN PREP AREA MEASURED 58 DEGREES F. 2. SLICED CHEESE IN COLD TOP ACROSS FROM ICE MACHINE IN PREP AREA MEASURED 57 DEGREES F.3. SHREDDED CHEESE IN COLD TOP NEXT TO CHILI STATION ACROSS FROM SERVICE COUNTER AT 46 DEGREES F.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS FOODS THAT ARE BEING HELD COLD ARE AT 41 DEGREES F OR LOWER.
Location: Prep area
Equipment: Cold top
- Toxic material(s) separation
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: TWO BOTTLES OF DISINFECTANT LOCATED ABOVE HALF BOX SANDWHICH CARTONS AND PLASTIC SALAD TRAYS ON SHELVING RACK IN DRY STORAGE.PLEASE STORE ALL CHEMICALS IN AN AREA AWAY OR BELOW FOOD AND FOOD CONTACT SURFACES TO PREVENT CONTAMINATION.
Location: Dry storage
|
01/10/2013 | 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: 1. Cold top unit holding cold food items at 58 deg. F on top of unit and 54 deg. F in bottom section. Repair unit so as to hold all cold food items at 41 deg. F or below.
Location: Kitchen (front)
Equipment: Prep Top Cooler
- 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: 1. Food handler put on gloves to handle ready to eat foods with washing hands. Wash hands at approved hand sink with soap and water before using gloves to handle ready to eat food items.
- 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: 1. Floor soiled below two bay prep sink. Clean floor.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water leaking in bottom section of main prep top cooler on cooks line. Repair unit to a soiund working condition.
Location: Cook line
Equipment: Prep Top Cooler
|
06/20/2012 | 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: 1. Cold top unit holding cold food items at 58 deg. F on top of unit and 54 deg. F in bottom section. Repair unit so as to hold all cold food items at 41 deg. F or below.
Location: Kitchen (front)
Equipment: Prep Top Cooler
- 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: 1. Food handler put on gloves to handle ready to eat foods with washing hands. Wash hands at approved hand sink with soap and water before using gloves to handle ready to eat food items.
- 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: 1. Floor soiled below two bay prep sink. Clean floor.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water leaking in bottom section of main prep top cooler on cooks line. Repair unit to a soiund working condition.
Location: Cook line
Equipment: Prep Top Cooler
|
06/13/2012 | Routine |
- 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: 1. Thermometer missing from reach in cooler on front serviice line area. Provide.
|
12/16/2011 | Routine |
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