- 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: Pizza prep top cooler is not holding foods at safe temperature. Parts ordered. Repair to hold foods at 41 deg F or below. Do not use to hold potentially hazardous foods untill repairs are complete.Disposed of: 1 small pan cooked peppers at 51 deg F 1 small pan of cooked mushrooms at 52 deg F 1 large pan of cooked mushrooms at 48.5 deg F 1 large pan of cooked broccoli at 48.5 deg F 1 pan large Mozarella cheese at 49 deg (from yesterday) 1 small pan of pepperoni at 50 deg F 1 very small pan of cooked broccoli at 53 deg F on top. Mozarella on top at 44-46 deg F and cheddar cheese on bottom at 45 deg F moved to another cooler.
Location: Kitchen (front)
Equipment: Pizza make table
- 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: Hand sanitizer over food/ dishes in server area. Store hand sanitizer separate from food and equipment.
Location: Service counter
- 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: 1. Gnats in cooks line area, back kitchen and in server area. Exterminate. Gnats still in kitchen and server area. Exterminate.2. Mouse in cabinet below server drink station. Exterminate and clean dropping and shelving. CORRECTED
- Glove Use (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. Most employees wearing gloves off the cooks line into back kitchen and back onto cooks line. Discontinue. Change gloves or remove when changing jobs. 2. Employee wearing one glove on and no glove preparing salad. Discontinue. Wear gloves on both hands when wearing gloves.WEAR GLOVES OR USE UTENSIL TO HANDLE READY TO EAT FOODS. GLOVES ARE TO PROTECT CONSUMER NOT TO KEEP HANDS FROM GETTING DIRTY.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. Employees not washing hands before putting on gloves. Always wash hands before putting on gloves.
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Employee handled raw bacon and then with same gloves handled ready to eat sandwiches for customers.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean mouse droppings from cabinet below server soda station and dispose of items in cabinet.
- 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: Dumping in hand sink in back kitchen. Discontinue. Use hand sink for hand washing only.
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: Employee washed hands without using soap. Always wash hands with warm running water and soap for 20 seconds. Dry hands with paper towel.
Location: Kitchen (front)
Equipment: Hand sink
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Both prep top cutting boards up front soiled. Clean, resurface, or replace.Note: new cutting boards ordered.
- 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. Clean floor up front below and around equipment. CORRECTED2. Clean floor around and below ice machine in server area. 3. Clean floor in walk in cooler. CORRECTED
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. One light out in exhaust hood. Please provide. CORRECTED2. Secure threshold plate for walk in cooler.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. One light out in exhaust hood. Please provide. CORRECTED2. Secure threshold plate for walk in cooler.
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Clean kick plate inside and top inside of ice machine.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels at front hand sink. Provide. CORRECTED
Location: Kitchen (front)
Equipment: Hand sink
|
06/27/2014 | 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: Pizza prep top cooler is not holding foods at safe temperature. Parts ordered. Repair to hold foods at 41 deg F or below. Do not use to hold potentially hazardous foods untill repairs are complete.Disposed of: 1 small pan cooked peppers at 51 deg F 1 small pan of cooked mushrooms at 52 deg F 1 large pan of cooked mushrooms at 48.5 deg F 1 large pan of cooked broccoli at 48.5 deg F 1 pan large Mozarella cheese at 49 deg (from yesterday) 1 small pan of pepperoni at 50 deg F 1 very small pan of cooked broccoli at 53 deg F on top. Mozarella on top at 44-46 deg F and cheddar cheese on bottom at 45 deg F moved to another cooler.
Location: Kitchen (front)
Equipment: Pizza make table
- 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: Hand sanitizer over food/ dishes in server area. Store hand sanitizer separate from food and equipment.
Location: Service counter
- 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: 1. Gnats in cooks line area, back kitchen and in server area. Exterminate. Gnats still in kitchen and server area. Exterminate.2. Mouse in cabinet below server drink station. Exterminate and clean dropping and shelving. CORRECTED
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. Gnats in cooks line area, back kitchen and in server area. Exterminate. Gnats still in kitchen and server area. Exterminate.2. Mouse in cabinet below server drink station. Exterminate and clean dropping and shelving. CORRECTED
- Glove Use (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. Most employees wearing gloves off the cooks line into back kitchen and back onto cooks line. Discontinue. Change gloves or remove when changing jobs. 2. Employee wearing one glove on and no glove preparing salad. Discontinue. Wear gloves on both hands when wearing gloves.WEAR GLOVES OR USE UTENSIL TO HANDLE READY TO EAT FOODS. GLOVES ARE TO PROTECT CONSUMER NOT TO KEEP HANDS FROM GETTING DIRTY.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. Employees not washing hands before putting on gloves. Always wash hands before putting on gloves.
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Employee handled raw bacon and then with same gloves handled ready to eat sandwiches for customers.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean mouse droppings from cabinet below server soda station and dispose of items in cabinet.
- 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: Dumping in hand sink in back kitchen. Discontinue. Use hand sink for hand washing only.
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: Employee washed hands without using soap. Always wash hands with warm running water and soap for 20 seconds. Dry hands with paper towel.
Location: Kitchen (front)
Equipment: Hand sink
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Both prep top cutting boards up front soiled. Clean, resurface, or replace.
- 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. Clean floor up front below and around equipment. CORRECTED2. Clean floor around and below ice machine in server area. 3. Clean floor in walk in cooler. CORRECTED
- 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. Clean floor up front below and around equipment. CORRECTED2. Clean floor around and below ice machine in server area. 3. Clean floor in walk in cooler. CORRECTED
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. One light out in exhaust hood. Please provide. 2. Secure threshold plate for walk in cooler.
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Clean kick plate inside and top inside of ice machine.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels at front hand sink. Provide. CORRECTED
Location: Kitchen (front)
Equipment: Hand sink
|
06/25/2014 | 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: Pizza prep top cooler is not holding foods at safe temperature. Parts ordered. Repair to hold foods at 41 deg F or below. Do not use to hold potentially hazardous foods untill repairs are complete.Disposed of: 1 small pan cooked peppers at 51 deg F 1 small pan of cooked mushrooms at 52 deg F 1 large pan of cooked mushrooms at 48.5 deg F 1 large pan of cooked broccoli at 48.5 deg F 1 pan large Mozarella cheese at 49 deg (from yesterday) 1 small pan of pepperoni at 50 deg F 1 very small pan of cooked broccoli at 53 deg F on top. Mozarella on top at 44-46 deg F and cheddar cheese on bottom at 45 deg F moved to another cooler.
Location: Kitchen (front)
Equipment: Pizza make table
- 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: Hand sanitizer over food/ dishes in server area. Store hand sanitizer separate from food and equipment.
Location: Service counter
- 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: 1. Gnats in cooks line area, back kitchen and in server area. Exterminate. Gnats still in kitchen and server area. Exterminate.2. Mouse in cabinet below server drink station. Exterminate and clean dropping and shelving. CORRECTED
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. Gnats in cooks line area, back kitchen and in server area. Exterminate. Gnats still in kitchen and server area. Exterminate.2. Mouse in cabinet below server drink station. Exterminate and clean dropping and shelving. CORRECTED
- Glove Use (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. Most employees wearing gloves off the cooks line into back kitchen and back onto cooks line. Discontinue. Change gloves or remove when changing jobs. 2. Employee wearing one glove on and no glove preparing salad. Discontinue. Wear gloves on both hands when wearing gloves.WEAR GLOVES OR USE UTENSIL TO HANDLE READY TO EAT FOODS. GLOVES ARE TO PROTECT CONSUMER NOT TO KEEP HANDS FROM GETTING DIRTY.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. Employees not washing hands before putting on gloves. Always wash hands before putting on gloves.
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Employee handled raw bacon and then with same gloves handled ready to eat sandwiches for customers.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean mouse droppings from cabinet below server soda station and dispose of items in cabinet.
- 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: Dumping in hand sink in back kitchen. Discontinue. Use hand sink for hand washing only.
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: Employee washed hands without using soap. Always wash hands with warm running water and soap for 20 seconds. Dry hands with paper towel.
Location: Kitchen (front)
Equipment: Hand sink
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Both prep top cutting boards up front soiled. Clean, resurface, or replace.
- 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. Clean floor up front below and around equipment. CORRECTED2. Clean floor around and below ice machine in server area. 3. Clean floor in walk in cooler. CORRECTED
- 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. Clean floor up front below and around equipment. CORRECTED2. Clean floor around and below ice machine in server area. 3. Clean floor in walk in cooler. CORRECTED
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. One light out in exhaust hood. Please provide. 2. Secure threshold plate for walk in cooler.
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Clean kick plate inside and top inside of ice machine.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels at front hand sink. Provide. CORRECTED
Location: Kitchen (front)
Equipment: Hand sink
|
06/18/2014 | 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: Pizza prep top cooler is not holding foods at safe temperature. Parts ordered. Repair to hold foods at 41 deg F or below. Do not use to hold potentially hazardous foods untill repairs are complete.Disposed of: 1 small pan cooked peppers at 51 deg F 1 small pan of cooked mushrooms at 52 deg F 1 large pan of cooked mushrooms at 48.5 deg F 1 large pan of cooked broccoli at 48.5 deg F 1 pan large Mozarella cheese at 49 deg (from yesterday) 1 small pan of pepperoni at 50 deg F 1 very small pan of cooked broccoli at 53 deg F on top. Mozarella on top at 44-46 deg F and cheddar cheese on bottom at 45 deg F moved to another cooler.
Location: Kitchen (front)
Equipment: Pizza make table
- 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: Hand sanitizer over food/ dishes in server area. Store hand sanitizer separate from food and equipment.
Location: Service counter
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. Gnats in cooks line area, back kitchen and in server area. Exterminate2. Mouse in cabinet below server drink station. Exterminate and clean dropping and shelving.
- Glove Use (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. Most employees wearing gloves off the cooks line into back kitchen and back onto cooks line. Discontinue. Change gloves or remove when changing jobs. 2. Employee wearing one glove on and no glove preparing salad. Discontinue. Wear gloves on both hands when wearing gloves.WEAR GLOVES OR USE UTENSIL TO HANDLE READY TO EAT FOODS. GLOVES ARE TO PROTECT CONSUMER NOT TO KEEP HANDS FROM GETTING DIRTY.
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. Employees not washing hands before putting on gloves. Always wash hands before putting on gloves.
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Employee handled raw bacon and then with same gloves handled ready to eat sandwiches for customers.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean mouse droppings from cabinet below server soda station and dispose of items in cabinet.
- 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: Dumping in hand sink in back kitchen. Discontinue. Use hand sink for hand washing only.
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: Employee washed hands without using soap. Always wash hands with warm running water and soap for 20 seconds. Dry hands with paper towel.
Location: Kitchen (front)
Equipment: Hand sink
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Both prep top cutting boards up front soiled. Clean, resurface, or replace.
- 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. Clean floor up front below and around equipment.2. Clean floor around and below ice machine in server area. 3. Clean floor in walk in cooler.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. One light out in exhaust hood. Please provide. 2. Secure threshold plate for walk in cooler.
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Clean kick plate inside and top inside of ice machine.
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels at front hand sink. Provide. CORRECTED
Location: Kitchen (front)
Equipment: Hand sink
|
06/11/2014 | Routine |
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean inside cabinet of server area where soda lines are located. Note: Finish cleaning inside of cabinet.
Location: Service counter
Equipment: Metal shelving
- 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. Clean floor wall junctions in dish area, front kitchen, server area and bar where soiled.2. Clean floor in server area below and around the equipment.3. Clean bar floor below equipment by green bucket where soiled.
|
03/14/2014 | Non-Illness Complaint Recheck |
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean inside cabinet of server area where soda lines are located. Note: Finish cleaning inside of cabinet.
Location: Service counter
Equipment: Metal shelving
- 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. Clean floor wall junctions in dish area, front kitchen, server area and bar where soiled.2. Clean floor in server area below and around the equipment.3. Clean bar floor below equipment by green bucket where soiled.
|
03/07/2014 | Non-Illness Complaint Recheck |
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean inside cabinet of server area where soda lines are located.
- 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. Clean floor wall junctions in dish area, front kitchen, server area and bar where soiled.2. Clean floor in server area below and around the equipment.3. Clean bar floor below equipment by green bucket where soiled.
|
02/28/2014 | 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: Grab and go cooler at 46-47 deg F. Chicken at 44-46 deg F. Repair to hold at 41 deg F or below. Remove mats.
- 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: Chemical bottle on bar and sink and one hanging from bar hand sink. Discontinue. Store chemicals in approved areas.
- 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: Mouse droppings in cabinet below ice well at server area. Exterminate and clean mouse droppings.
- Glove Use (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: Employee wearing gloves leaving cooks line and going to dish area. Remove gloves when leaving cooks line. Wash hands before putting on fresh gloves. Use utensil when handling ready to eat foods.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employee not washing hands before putting on gloves. Always wash hands before putting on gloves.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean inside bottom of two door cooler on cooks line.
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Cooks line hand sink is soiled. Clean.
- 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: Chemical bottle on bar and sink and one hanging from bar hand sink. Discontinue. Do not store anything in or on hand sinks.
- Storage of Personal Items
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: 1. Coats and purses on fry oil. Store personal belongings separate from food and equipment. CORRECTED2. Coats and purses on soda rackl. Store personal belongings separate from food and equipment.
- 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: 1. Coats and purses on fry oil. Store personal belongings separate from food and equipment. CORRECTED2. Coats and purses on soda rackl. Store personal belongings separate from food and equipment.
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Open box of hinge lid containers on the floor. Store 6 inches off the floor.
- 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 below cabinets and by ice machine in server area where needed. Note: Finish cleaning area.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth on counter in server area. Store in approved strength sanitizer solution. CORRECTED
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Prep area hand sink missing some silicone caulk. Secure to wall with silicone caulk.
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Ice machine kick plate soiled. Clean.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Out of paper towels at dish room hand sink. Provide.
|
11/19/2013 | 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: Grab and go cooler at 46-47 deg F. Chicken at 44-46 deg F. Repair to hold at 41 deg F or below. Remove mats.
- 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: Chemical bottle on bar and sink and one hanging from bar hand sink. Discontinue. Store chemicals in approved areas.
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Mouse droppings in cabinet below ice well at server area. Exterminate and clean mouse droppings.
- Glove Use (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: Employee wearing gloves leaving cooks line and going to dish area. Remove gloves when leaving cooks line. Wash hands before putting on fresh gloves. Use utensil when handling ready to eat foods.
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employee not washing hands before putting on gloves. Always wash hands before putting on gloves.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean inside bottom of two door cooler on cooks line.
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Cooks line hand sink is soiled. Clean.
- 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: Chemical bottle on bar and sink and one hanging from bar hand sink. Discontinue. Do not store anything in or on hand sinks.
- Storage of Personal Items
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: 1. Coats and purses on fry oil. Store personal belongings separate from food and equipment.2. Coats and purses on soda rackl. Store personal belongings separate from food and equipment.
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Open box of hinge lid containers on the floor. Store 6 inches off the floor.
- 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 below cabinets, by ice machine and by soda boxes where needed.
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth on counter in server area. Store in approved strength sanitizer solution. CORRECTED
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Prep area hand sink missing some silicone caulk. Secure to wall with silicone caulk.
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Ice machine kick plate soiled. Clean.
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Out of paper towels at dish room hand sink. Provide.
|
11/11/2013 | Routine |
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Dispose of all open foods. CORRECTED
Location: Kitchen (front)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean prep tables, cutting boards, pots, pans and utensils in front area. 2. Empty and clean fryers.3. Clean sides and tops of ovens and flat tops.4. Clean utensil hanging by pizza oven and pans over exhaust hood. 5. Change and clean bread containers. May move enclosed bread to clean containers. CORRECTED6. Clean all other equipment exposed to smoke or chemical.
Location: Kitchen (front)
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Dispose of all open single service items in front kitchen area.
Location: Kitchen (front)
- 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: Have ansul system recharged.Have exhuast hood and pizza exhaust cleaned due to smoke/chemical discharge.Have alarm reset after hoods cleaned and ansul system recharged.
Location: Kitchen (front)
- 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 floors, walls and ceilings in front kitchen area.
Location: Kitchen (front)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Best kitchens called out to check pizza oven. Verify operation before use.
Location: Kitchen
Equipment: Pizza oven
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean outside of refrigerator and freezer. 2. Clean counter and front seating area and dispose of sugar, straws etc that may have gotten smoke or chemical residue.
Location: Kitchen (front)
|
07/03/2013 | Recheck |
- 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: Provide lids and straws for employee drinks.
Location: Kitchen
- 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: Raw eggs over suace packets/suffle cups and juice. Store raw eggs below ready to eat foods and drinks.
Location: Kitchen
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Have cutting boards cleaned, resurfaced, or replaced.
Location: Kitchen
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Cutting boards on floor by 3 bay sink. Store clean dishes 6 inches off the floor. Wash-Rinse- Sanitize cutting board.
Location: Dish machine area
- 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: Please have exhaust hood cleaned and tagged. Due this month.
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: 1. Grease on floor by fryer. Clean.2. Clean floor by ice machine in server area.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth on counter in server area. Store in approved strength sanitizer solution.
Location: Service counter
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Beauty ring loose below dish area hand sink. Secure to wall.
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Secure drain boards on both sides of dish machine to wall with silicone caulk. Note: Called for service
Location: Kitchen
- 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: Box of romane on floor in walk in cooler. Store 6 off the floor.
Location: Kitchen
Equipment: Walk in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean cabinet below ice well/soda unit with straws, etc it in server area. 2. Clean table below bar matting with tumblers on it at bar entrance.
Location: Service counter
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean cabinet below ice well/soda unit with straws, etc it in server area. 2. Clean table below bar matting with tumblers on it at bar entrance.
Location: Bar
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No towels at bar hand sink. Provide.
Location: Bar
- 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 left faucet of 3 bay sink. Repair. Note: Called for service
Location: Kitchen
- In use utensil storage (corrected)
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 in sanitizer water. Remove do not store knives in sanitizer water. CORRECTED
Location: Kitchen
|
05/01/2013 | Recheck |
- 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: Provide lids and straws for employee drinks.
Location: Kitchen
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw eggs over suace packets/suffle cups and juice. Store raw eggs below ready to eat foods and drinks.
Location: Kitchen
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Have cutting boards cleaned, resurfaced, or replaced.
Location: Kitchen
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Cutting boards on floor by 3 bay sink. Store clean dishes 6 inches off the floor. Wash-Rinse- Sanitize cutting board.
Location: Dish machine area
- 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: Please have exhaust hood cleaned and tagged. Due this month.
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: 1. Grease on floor by fryer. Clean.2. Clean floor by ice machine in server area.
- 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 in server area. Store in approved strength sanitizer solution.
Location: Service counter
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Beauty ring loose below dish area hand sink. Secure to wall.
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Secure drain boards on both sides of dish machine to wall with silicone caulk.
Location: Kitchen
- 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: Box of romane on floor in walk in cooler. Store 6 off the floor.
Location: Kitchen
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean cabinet below ice well/soda unit with straws, etc it in server area. 2. Clean table below bar matting with tumblers on it at bar entrance.
Location: Service counter
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean cabinet below ice well/soda unit with straws, etc it in server area. 2. Clean table below bar matting with tumblers on it at bar entrance.
Location: Bar
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No towels at bar hand sink. Provide.
Location: Bar
- 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 left faucet of 3 bay sink. Repair.
Location: Kitchen
- 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 in sanitizer water. Remove do not store knives in sanitizer water. CORRECTED
Location: Kitchen
|
04/24/2013 | 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: End prep top cooler holding remoulade sauce at 46-50 deg F and cheese at 53.5 deg F. Dispose of cheese. Repair to hold foods at 41 deg F or below. Note: on follow up inspection 9-12-2012 prep top cooler was holding cheese at 48 deg F. Repair to hold at 41 deg F or below.Note: on follow up inspection 9-20-2012 prep top cooler holding remoulade at 52.3 deg F. Repair to hold at 41 deg F or below. Sauce dispsoded of at time of inspection.Note: On follow up inspection 9-27-2012 prep top cooler holding foods at 43.5-51 deg F. Repair to hold at 41 deg f or below. Mozzarella cheese disposed of at time of inspection and other foods moves to another cooler.
Location: Kitchen (front)
Equipment: Prep Top Cooler
- 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: 1. Gnats at server station. Exterminate.2. Mouse dropping in soda cabinet. Clean and sanitize. Exterminate mice. CORRECTED
Location: Service counter
- 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: 1. Gnats at server station. Exterminate.2. Mouse dropping in soda cabinet. Clean and sanitize. Exterminate mice. CORRECTED
Location: Service counter
- Glove Use (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: One employee using cell phone while wearing gloves. Discontinue. Use gloves when handling ready to eat foods, Change gloves between tasks as needed.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employee not washing hands before putting on gloves. Wash hands before putting on gloves with warm water and soap for 20 seconds.
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Hand sanitizer over lemons and clean dishes in server area. Store pump bottle away from food and dishes/equipment. CORRECTED
Location: Service counter
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: Not washing hands with soap at front hand sink. Provide soap. repair or replace all broken soap dispensers.
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Piece of cove molding missing by server area. Provide.
Location: Sales floor
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean floor in server area by soda syrup and ice machine. 2. Please clean fan guards in walk in cooler.
Location: Service counter
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean floor in server area by soda syrup and ice machine. 2. Please clean fan guards in walk in cooler.
Location: Walk-in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light guard hanging in kitchen. Secure. CORRECTED2. Remove rubber mats from display cooler. CORRECTED3. Remove card board and tape on 2 door freezer on cooks line. Repair as needed. 4. Paper towel dispenser not working at hand sink by dish machine. Please repair. CORRECTED5. Prep top cooler at 40 deg F on top using ice as a coolant. New cooler downstairs.
Location: Kitchen (back)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light guard hanging in kitchen. Secure. CORRECTED2. Remove rubber mats from display cooler. CORRECTED3. Remove card board and tape on 2 door freezer on cooks line. Repair as needed. 4. Paper towel dispenser not working at hand sink by dish machine. Please repair. CORRECTED5. Prep top cooler at 40 deg F on top using ice as a coolant. New cooler downstairs.
Location: Sales floor
Equipment: Upright cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light guard hanging in kitchen. Secure. CORRECTED2. Remove rubber mats from display cooler. CORRECTED3. Remove card board and tape on 2 door freezer on cooks line. Repair as needed. 4. Paper towel dispenser not working at hand sink by dish machine. Please repair. CORRECTED5. Prep top cooler at 40 deg F on top using ice as a coolant. New cooler downstairs.
Location: Kitchen (front)
Equipment: Reach in freezer (2door)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light guard hanging in kitchen. Secure. CORRECTED2. Remove rubber mats from display cooler. CORRECTED3. Remove card board and tape on 2 door freezer on cooks line. Repair as needed. 4. Paper towel dispenser not working at hand sink by dish machine. Please repair. CORRECTED5. Prep top cooler at 40 deg F on top using ice as a coolant. New cooler downstairs.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light guard hanging in kitchen. Secure. CORRECTED2. Remove rubber mats from display cooler. CORRECTED3. Remove card board and tape on 2 door freezer on cooks line. Repair as needed. 4. Paper towel dispenser not working at hand sink by dish machine. Please repair. CORRECTED5. Prep top cooler at 40 deg F on top using ice as a coolant. New cooler downstairs.
Location: Kitchen (front)
Equipment: Prep Top Cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean ice machine kick plate.
Location: Service counter
Equipment: Ice machine
|
10/23/2012 | 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: End prep top cooler holding remoulade sauce at 46-50 deg F and cheese at 53.5 deg F. Dispose of cheese. Repair to hold foods at 41 deg F or below. Note: on follow up inspection 9-12-2012 prep top cooler was holding cheese at 48 deg F. Repair to hold at 41 deg F or below.Note: on follow up inspection 9-20-2012 prep top cooler holding remoulade at 52.3 deg F. Repair to hold at 41 deg F or below. Sauce dispsoded of at time of inspection.Note: On follow up inspection 9-27-2012 prep top cooler holding foods at 43.5-51 deg F. Repair to hold at 41 deg f or below. Mozzarella cheese disposed of at time of inspection and other foods moves to another cooler.
Location: Kitchen (front)
Equipment: Prep Top Cooler
- 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: 1. Gnats at server station. Exterminate.2. Mouse dropping in soda cabinet. Clean and sanitize. Exterminate mice. CORRECTED
Location: Service counter
- 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: 1. Gnats at server station. Exterminate.2. Mouse dropping in soda cabinet. Clean and sanitize. Exterminate mice. CORRECTED
Location: Service counter
- Glove Use (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: One employee using cell phone while wearing gloves. Discontinue. Use gloves when handling ready to eat foods, Change gloves between tasks as needed.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employee not washing hands before putting on gloves. Wash hands before putting on gloves with warm water and soap for 20 seconds.
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Hand sanitizer over lemons and clean dishes in server area. Store pump bottle away from food and dishes/equipment. CORRECTED
Location: Service counter
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: Not washing hands with soap at front hand sink. Provide soap. repair or replace all broken soap dispensers.
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Piece of cove molding missing by server area. Provide.
Location: Sales floor
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean floor in server area by soda syrup and ice machine. 2. Please clean fan guards in walk in cooler.
Location: Service counter
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean floor in server area by soda syrup and ice machine. 2. Please clean fan guards in walk in cooler.
Location: Walk-in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light guard hanging in kitchen. Secure. CORRECTED2. Remove rubber mats from display cooler. CORRECTED3. Remove card board and tape on 2 door freezer on cooks line. Repair as needed. 4. Paper towel dispenser not working at hand sink by dish machine. Please repair. CORRECTED5. Prep top cooler at 40 deg F on top using ice as a coolant. New cooler downstairs.
Location: Kitchen (back)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light guard hanging in kitchen. Secure. CORRECTED2. Remove rubber mats from display cooler. CORRECTED3. Remove card board and tape on 2 door freezer on cooks line. Repair as needed. 4. Paper towel dispenser not working at hand sink by dish machine. Please repair. CORRECTED5. Prep top cooler at 40 deg F on top using ice as a coolant. New cooler downstairs.
Location: Sales floor
Equipment: Upright cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light guard hanging in kitchen. Secure. CORRECTED2. Remove rubber mats from display cooler. CORRECTED3. Remove card board and tape on 2 door freezer on cooks line. Repair as needed. 4. Paper towel dispenser not working at hand sink by dish machine. Please repair. CORRECTED5. Prep top cooler at 40 deg F on top using ice as a coolant. New cooler downstairs.
Location: Kitchen (front)
Equipment: Reach in freezer (2door)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light guard hanging in kitchen. Secure. CORRECTED2. Remove rubber mats from display cooler. CORRECTED3. Remove card board and tape on 2 door freezer on cooks line. Repair as needed. 4. Paper towel dispenser not working at hand sink by dish machine. Please repair. CORRECTED5. Prep top cooler at 40 deg F on top using ice as a coolant. New cooler downstairs.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light guard hanging in kitchen. Secure. CORRECTED2. Remove rubber mats from display cooler. CORRECTED3. Remove card board and tape on 2 door freezer on cooks line. Repair as needed. 4. Paper towel dispenser not working at hand sink by dish machine. Please repair. CORRECTED5. Prep top cooler at 40 deg F on top using ice as a coolant. New cooler downstairs.
Location: Kitchen (front)
Equipment: Prep Top Cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean ice machine kick plate.
Location: Service counter
Equipment: Ice machine
|
10/09/2012 | 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: End prep top cooler holding remoulade sauce at 46-50 deg F and cheese at 53.5 deg F. Dispose of cheese. Repair to hold foods at 41 deg F or below. Note: on follow up inspection 9-12-2012 prep top cooler was holding cheese at 48 deg F. Repair to hold at 41 deg F or below.Note: on follow up inspection 9-20-2012 prep top cooler holding remoulade at 52.3 deg F. Repair to hold at 41 deg F or below. Sauce dispsoded of at time of inspection.Note: On follow up inspection 9-27-2012 prep top cooler holding foods at 43.5-51 deg F. Repair to hold at 41 deg f or below. Mozzarella cheese disposed of at time of inspection and other foods moves to another cooler.
Location: Kitchen (front)
Equipment: Prep Top Cooler
- 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: 1. Gnats at server station. Exterminate.2. Mouse dropping in soda cabinet. Clean and sanitize. Exterminate mice. CORRECTED
Location: Service counter
- 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: 1. Gnats at server station. Exterminate.2. Mouse dropping in soda cabinet. Clean and sanitize. Exterminate mice. CORRECTED
Location: Service counter
- Glove Use (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: One employee using cell phone while wearing gloves. Discontinue. Use gloves when handling ready to eat foods, Change gloves between tasks as needed.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employee not washing hands before putting on gloves. Wash hands before putting on gloves with warm water and soap for 20 seconds.
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Hand sanitizer over lemons and clean dishes in server area. Store pump bottle away from food and dishes/equipment. CORRECTED
Location: Service counter
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: Not washing hands with soap at front hand sink. Provide soap. repair or replace all broken soap dispensers.
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Piece of cove molding missing by server area. Provide.
Location: Sales floor
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean floor in server area by soda syrup and ice machine. 2. Please clean fan guards in walk in cooler.
Location: Service counter
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean floor in server area by soda syrup and ice machine. 2. Please clean fan guards in walk in cooler.
Location: Walk-in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light guard hanging in kitchen. Secure. CORRECTED2. Remove rubber mats from display cooler. CORRECTED3. Remove card board and tape on 2 door freezer on cooks line. Repair as needed. 4. Paper towel dispenser not working at hand sink by dish machine. Please repair. CORRECTED
Location: Kitchen (back)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light guard hanging in kitchen. Secure. CORRECTED2. Remove rubber mats from display cooler. CORRECTED3. Remove card board and tape on 2 door freezer on cooks line. Repair as needed. 4. Paper towel dispenser not working at hand sink by dish machine. Please repair. CORRECTED
Location: Sales floor
Equipment: Upright cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light guard hanging in kitchen. Secure. CORRECTED2. Remove rubber mats from display cooler. CORRECTED3. Remove card board and tape on 2 door freezer on cooks line. Repair as needed. 4. Paper towel dispenser not working at hand sink by dish machine. Please repair. CORRECTED
Location: Kitchen (front)
Equipment: Reach in freezer (2door)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light guard hanging in kitchen. Secure. CORRECTED2. Remove rubber mats from display cooler. CORRECTED3. Remove card board and tape on 2 door freezer on cooks line. Repair as needed. 4. Paper towel dispenser not working at hand sink by dish machine. Please repair. CORRECTED
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean ice machine kick plate.
Location: Service counter
Equipment: Ice machine
|
09/27/2012 | 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: End prep top cooler holding remoulade sauce at 46-50 deg F and cheese at 53.5 deg F. Dispose of cheese. Repair to hold foods at 41 deg F or below. Note: on follow up inspection 9-12-2012 prep top cooler was holding cheese at 48 deg F. Repair to hold at 41 deg F or below.Note: on follow up inspection 9-20-2012 prep top cooler holding remoulade at 52.3 deg F. Repair to hold at 41 deg F or below. Sauce dispsoded of at time of inspection.
Location: Kitchen (front)
Equipment: Prep Top Cooler
- 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: 1. Gnats at server station. Exterminate.2. Mouse dropping in soda cabinet. Clean and sanitize. Exterminate mice. CORRECTED
Location: Service counter
- 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: 1. Gnats at server station. Exterminate.2. Mouse dropping in soda cabinet. Clean and sanitize. Exterminate mice. CORRECTED
Location: Service counter
- Glove Use (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: One employee using cell phone while wearing gloves. Discontinue. Use gloves when handling ready to eat foods, Change gloves between tasks as needed.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employee not washing hands before putting on gloves. Wash hands before putting on gloves with warm water and soap for 20 seconds.
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Hand sanitizer over lemons and clean dishes in server area. Store pump bottle away from food and dishes/equipment. CORRECTED
Location: Service counter
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: Not washing hands with soap at front hand sink. Provide soap. repair or replace all broken soap dispensers.
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Piece of cove molding missing by server area. Provide.
Location: Sales floor
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean floor in server area by soda syrup and ice machine. 2. Please clean fan guards in walk in cooler.
Location: Service counter
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean floor in server area by soda syrup and ice machine. 2. Please clean fan guards in walk in cooler.
Location: Walk-in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light guard hanging in kitchen. Secure. CORRECTED2. Remove rubber mats from display cooler. CORRECTED3. Remove card board and tape on 2 door freezer on cooks line. Repair as needed. CORRECTED4. Paper towel dispenser not working at hand sink by dish machine. Please repair.
Location: Kitchen (back)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light guard hanging in kitchen. Secure. CORRECTED2. Remove rubber mats from display cooler. CORRECTED3. Remove card board and tape on 2 door freezer on cooks line. Repair as needed. CORRECTED4. Paper towel dispenser not working at hand sink by dish machine. Please repair.
Location: Sales floor
Equipment: Upright cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light guard hanging in kitchen. Secure. CORRECTED2. Remove rubber mats from display cooler. CORRECTED3. Remove card board and tape on 2 door freezer on cooks line. Repair as needed. CORRECTED4. Paper towel dispenser not working at hand sink by dish machine. Please repair.
Location: Kitchen (front)
Equipment: Reach in freezer (2door)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light guard hanging in kitchen. Secure. CORRECTED2. Remove rubber mats from display cooler. CORRECTED3. Remove card board and tape on 2 door freezer on cooks line. Repair as needed. CORRECTED4. Paper towel dispenser not working at hand sink by dish machine. Please repair.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean ice machine kick plate.
Location: Service counter
Equipment: Ice machine
|
09/20/2012 | 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: End prep top cooler holding remoulade sauce at 46-50 deg F and cheese at 53.5 deg F. Dispose of cheese. Repair to hold foods at 41 deg F or below. Note: on follow up inspection 9-12-2012 prep top cooler was holding cheese at 48 deg F. Repair to hold at 41 deg F or below.
Location: Kitchen (front)
Equipment: Prep Top Cooler
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. Gnats at server station. Exterminate.2. Mouse dropping in soda cabinet. Clean and sanitize. Exterminate mice. CORRECTED
Location: Service counter
- 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: 1. Gnats at server station. Exterminate.2. Mouse dropping in soda cabinet. Clean and sanitize. Exterminate mice. CORRECTED
Location: Service counter
- Glove Use (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: One employee using cell phone while wearing gloves. Discontinue. Use gloves when handling ready to eat foods, Change gloves between tasks as needed.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employee not washing hands before putting on gloves. Wash hands before putting on gloves with warm water and soap for 20 seconds.
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Hand sanitizer over lemons and clean dishes in server area. Store pump bottle away from food and dishes/equipment. CORRECTED
Location: Service counter
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: Not washing hands with soap at front hand sink. Provide soap. repair or replace all broken soap dispensers.
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Piece of cove molding missing by server area. Provide.
Location: Sales floor
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean floor in server area by soda syrup and ice machine. 2. Please clean fan guards in walk in cooler.
Location: Service counter
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean floor in server area by soda syrup and ice machine. 2. Please clean fan guards in walk in cooler.
Location: Walk-in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light guard hanging in kitchen. Secure. CORRECTED2. Remove rubber mats from display cooler. 3. Remove card board and tape on 2 door freezer on cooks line. Repair as needed.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light guard hanging in kitchen. Secure. CORRECTED2. Remove rubber mats from display cooler. 3. Remove card board and tape on 2 door freezer on cooks line. Repair as needed.
Location: Sales floor
Equipment: Upright cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light guard hanging in kitchen. Secure. CORRECTED2. Remove rubber mats from display cooler. 3. Remove card board and tape on 2 door freezer on cooks line. Repair as needed.
Location: Kitchen (front)
Equipment: Reach in freezer (2door)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean ice machine kick plate.
Location: Service counter
Equipment: Ice machine
|
09/12/2012 | 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: End prep top cooler holding remoulade sauce at 46-50 deg F and cheese at 53.5 deg F. Dispose of cheese. Repair to hold foods at 41 deg F or below.
Location: Kitchen (front)
Equipment: Prep Top Cooler
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. Gnats at server station. Exterminate.2. Mouse dropping in soda cabinet. Clean and sanitize. Exterminate mice.
Location: Service counter
- Glove Use (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: One employee using cell phone while wearing gloves. Discontinue. Use gloves when handling ready to eat foods, Change gloves between tasks as needed.
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employee not washing hands before putting on gloves. Wash hands before putting on gloves with warm water and soap for 20 seconds.
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Hand sanitizer over lemons and clean dishes in server area. Store pump bottle away from food and dishes/equipment. CORRECTED
Location: Service counter
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: Not washing hands with soap at front hand sink. Provide soap. repair or replace all broken soap dispensers.
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Piece of cove molding missing by server area. Provide.
Location: Sales floor
- Walls, floors, etc/soiled
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean floor in server area by soda syrup and ice machine. 2. Please clean fan guards in walk in cooler.
Location: Service counter
- Walls, floors, etc/soiled
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean floor in server area by soda syrup and ice machine. 2. Please clean fan guards in walk in cooler.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light guard hanging in kitchen. Secure. 2. Remove rubber mats from display cooler. 3. Remove card board and tape on 2 door freezer on cooks line. Repair as needed.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light guard hanging in kitchen. Secure. 2. Remove rubber mats from display cooler. 3. Remove card board and tape on 2 door freezer on cooks line. Repair as needed.
Location: Sales floor
Equipment: Upright cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light guard hanging in kitchen. Secure. 2. Remove rubber mats from display cooler. 3. Remove card board and tape on 2 door freezer on cooks line. Repair as needed.
Location: Kitchen (front)
Equipment: Reach in freezer (2door)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean ice machine kick plate.
Location: Service counter
Equipment: Ice machine
|
09/05/2012 | Routine |
- Minimize contact (Critical) (corrected)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: Bare hand contact when packaging sandwiches. Be sure to use a utensil when handling ready to eat foods.
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Clean server area hand sink.
Location: Service counter
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Sensor battery out in paper towel dispenser. Provide.
Location: Kitchen
|
02/23/2012 | Recheck |
- Minimize contact (Critical)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: Bare hand contact when packaging sandwiches. Be sure to use a utensil when handling ready to eat foods.
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Clean server area hand sink.
Location: Service counter
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Sensor battery out in paper towel dispenser. Provide.
Location: Kitchen
|
02/17/2012 | Routine |
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