- Smoking distance signage (corrected on site)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: MISSING 'NO SMOKING WITH IN 8 FT OF ENTRANCE" SIGN AS REQUIRED BY STATE LAW.SIGN GIVEN TO MANAGER AND CORRECTED ON SITE.
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: QUESO IN STEAM TABLE HOLDING AT 130 DEGREEF F. MAINTAIN HOT FOODS AT 135 DEGREES F OR HIGHER.STEAM TABLE ADJUSTED AND CORRECTED ON SITE.
Location: Cook line
Equipment: Steam table
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: FOOD HANDLERS IN KITCHEN ARE NOT WEARING HAIR RESTRAINTS. PLEASE HAVE FOOD HANDLERS WEAR HAIR RESTRAINTS TO PROTECT FOOD FROM CONTAMINATION.
- Drying mop(s) (corrected on site)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: WET MOPS IN MOP SINK AND MOP BUCKET IN BACK ROOM. ALLOW MOPS GTO AIR DRY WHEN NOT IN USE.MOPS HUNG UP. CORRECTED ON SITE.
Location: Back room
- Dumpster lids / missing
Outside dumpster has no lids and/or doors.
Correction: Provide lids and/or doors.
Comments: DUMPSTER MISSING LID.PLEASE HAVE YOUR TRASH SERVICE PROVIDER BRING OUT A DUMPSTER WITH TIGHT FITTING LIDS.
Location: Dumpster area
- 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: THERMOMETER MISSING FROM FREEZER ON COOK LINE. PROVIDE THERMOMETRS FOR ALL COLD HOLDING EQUIPMENT.
Location: Cook line
Equipment: reach in freezer
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: MINOR LEAK ON SUPPLY VALVE TO TOILET IN WOMEN'S RESTROOM. REPAIR LEAK.
Location: Womens restroom
|
08/06/2014 | Routine |
| No violation noted during this evaluation. | 01/10/2014 | Routine |
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. EXCESSIVE GREASE BUILD UP UNDER DEEP FRYERS.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING TO PREVENT BUILD UP.
Location: Cook line
Equipment: Deep fryer
|
03/13/2013 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Cooked chicken at steam table held at 100 deg. F due to pan being overfilled. Hold at 135 deg. F or above,
Location: Cook line
Equipment: Steam table
- 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: 1. Pan of wraped ham, turkey, roast beef in bottom section of cold top unit not date marked. Date mark. 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.
Location: Cook line
Equipment: Cold top
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom section of cold top cooler soiled inside / water in bottom of unit. Clean and repair unit if need to remove water.
Location: Cook line
Equipment: Cold top
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Cove base molding loos from wall below dish machine work table. Repair.
Location: Dish machine area
- 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. Mold on seal for work tables for dish machine. Remove mold / clean.
Location: Dish machine area
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. " True " reach in cooler on cooks line leaking water inside of unit. Repair.
Location: Cook line
Equipment: Reach in cooler
|
08/14/2012 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Cooked chicken at steam table held at 100 deg. F due to pan being overfilled. Hold at 135 deg. F or above,
Location: Cook line
Equipment: Steam table
- 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: 1. Pan of wraped ham, turkey, roast beef in bottom section of cold top unit not date marked. Date mark. 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.
Location: Cook line
Equipment: Cold top
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom section of cold top cooler soiled inside / water in bottom of unit. Clean and repair unit if need to remove water.
Location: Cook line
Equipment: Cold top
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Cove base molding loos from wall below dish machine work table. Repair.
Location: Dish machine area
- 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. Mold on seal for work tables for dish machine. Remove mold / clean.
Location: Dish machine area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. " True " reach in cooler on cooks line leaking water inside of unit. Repair.
Location: Cook line
Equipment: Reach in cooler
|
08/07/2012 | Routine |
- 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: Sanitizer bottle stored on top of bag of onions.
Location: Kitchen (back)
- Contamination of sanitized tableware (corrected on site)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: Clean and sanitized utensils stored in soiled container. Container disposed of and utensils cleaned and sanitized.
- 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: Coat stored on food items. Please store personal items away from food.
Location: Dry storage
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: Please hang or invert mops to dry. Do not set mops in mop sink with the head down.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Soda gun & holsters will need to be cleaned more than once a week. This will help with the presence of gnats in the holsters.2. The pizza oven in the kitchen has some heavy baked on debris. Please clean more often.3. The metal shelving (mostly the Coca Cola area) in the kitchen needs to be cleaned.4. The shelving in the walk-in cooler needs to be cleaned.
Location: Bar
Equipment: Soda gun & holster
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Soda gun & holsters will need to be cleaned more than once a week. This will help with the presence of gnats in the holsters.2. The pizza oven in the kitchen has some heavy baked on debris. Please clean more often.3. The metal shelving (mostly the Coca Cola area) in the kitchen needs to be cleaned.4. The shelving in the walk-in cooler needs to be cleaned.
Location: Kitchen
Equipment: Pizza oven
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Soda gun & holsters will need to be cleaned more than once a week. This will help with the presence of gnats in the holsters.2. The pizza oven in the kitchen has some heavy baked on debris. Please clean more often.3. The metal shelving (mostly the Coca Cola area) in the kitchen needs to be cleaned.4. The shelving in the walk-in cooler needs to be cleaned.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Soda gun & holsters will need to be cleaned more than once a week. This will help with the presence of gnats in the holsters.2. The pizza oven in the kitchen has some heavy baked on debris. Please clean more often.3. The metal shelving (mostly the Coca Cola area) in the kitchen needs to be cleaned.4. The shelving in the walk-in cooler needs to be cleaned.
Location: Walk-in cooler
Equipment: Plastic shelving
|
01/03/2012 | Routine |
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