- Preventing Contamination from Ice Used as a Coolant (46.286)
An employee was storing a water bottle for personal consumption in the ice machine. Remove this bottle and do not store anything in the ice machine.
- Food Storage Requirements & Prohibited Areas (46.321)
Boxes of frozen fish and bacon are stored on the floor of the walk in freezer. Store all food at least six inches off of the floor at all times.
- Hot Holding Potentially Hazardous Foods (46.385(a)(1))
Tomato sauce and onion soup were being kept at temperatures of 110 degrees F in hold holding unit. Rapidly reheat all food in this unit to 165 degrees F and then hot hold it at 135 degrees F. Sauce and soup were both reheated to 165 degrees F and returned to hot holding.
- Objective of Cleaning Grease & Soil Accumulations & Nonfood Contact Surfaces (46.711(b)(c))
The inside of the kitchen refrigerator and freezer are littered with food debris. The area around the fryer has a build up of grease. Clean these areas.
- Covered Waste Receptacle in Women's Toilet Room (46.882(b))
The waste can in the women's bathroom does not have a lid. A waste can with a lid must be provided for the women's bathroom.
- Handwashing Facility - Handwash Cleanser, Hand Drying, Signage, Handwash Aids or Devices Use Restriction (46.941(b)-(e))
No single use paper towels are available at hand washing sink. Single use paper towels must be available at all times at hand washing sink.
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02/28/2012 | Regular |
- Food Shall Be Safe, Unadulterated & Honestly Presented (46.201)
Particles of black dirt were observed on an open container of chicken in the walk-in cooler. Discard the chicken immediately and cover all food stored in this walk-in immediately and at all times. Chicken was discarded.
- Preventing Cross-Contamination of Packaged and Unpackaged Food by Separation, Packaging & Segregation (46.281)
Uncovered food is stored in the walk-in cooler and walk-in freezer. Cover all food stored in the walk-ins immediately and at all times.
- Objective of Cleaning Grease & Soil Accumulations & Nonfood Contact Surfaces (46.711(b)(c))
There is an accumulation of soda syrup on the soda gun and in it's holder at the bar. The soda nozzles on the soda fountian also require cleaning to remove soda syrup. Clean the soda gun, holder and nozzles.
- Repair & Cleaning Various Premises, Structures, Attachments & Fixtures (46.981(a)-(c)(g)(n))
The floor under the cooking equipment and the wall behind the cooking equipment require cleaning to remove excess grease. Clean the floor and wall.
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03/09/2011 | Regular |
| No violation noted during this evaluation. | 12/13/2010 | Follow-up |
- Duties of the Person in Charge (46.102)
The cook on duty was not aware of proper glove use, hot holding temperaturesor food protection when in storage. Proper education of employees is required. immediately
- Pesticides (46.1026)
A bottle of Raid MAx was stored on a shelf above the food prep area on the cookline. Do not store toxic clemicals above food contact surfaces. Immediately
- Preventing Contamination from Food Employees' Hands (46.261)
The line cook was handling RTE foods and making sandwiches with out wearing gloves. Glove use is required when handling RTE foods. Immediately
- Preventing Cross-Contamination of Packaged and Unpackaged Food by Separation, Packaging & Segregation (46.281)
Raw hamburger meat was stored along side of uncovered sliced cheese. Store raw foods below RTE to prevent possible cross-contamination. Corrected
- Food Storage Requirements & Prohibited Areas (46.321)
A pan of potatoes was stored on a shelf next to the garbage can. Prevent contamination of food product, properly store and cove food. corrected
- Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
A pan of cut potatoes was stored on a shelf at room temperature. Potentially hazardous food must be held below 41F. refrigerated
- Date Marking of Ready-to-Eat Potentially Hazardous Foods (46.385(b))
Sliced cheese and lunch meat were not wrapped and dated. When slicing cheese and lunchmeat date food items. immediately
- Accuracy of Temperature Measuring Devices for Ambient Air and Water (46.562)
THE THERMOMETER IS MISSING IN THE coke REFRIGERATOR ON THE SERVICE LINE REPLACE THERMOMETER IMMEDIATELY. CHECK AND RECORD THEMPERATURE DAILY
- Frequency of Cleaning Equipment Food Contact Surfaces and Utensils (46.712)
The vegetable chopper contained dried food waste. Properly clean and sanitize equipment. Immediately
- Cleaning & Storing Maintenance Tools (46.981(e)(m))
The gray painted metal shelving in the walkin cooler contains excess food waste. Clean shelving on an as needed basis I WEEK
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12/06/2010 | Regular |
- Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
THE REFRIGERATED SANDWICH PREP UNIT IN THE KITCHEN WAS HOLDING FOOD TEMPERATURES BETWEEN 47F AND 50F. POTENTIALLY HAZARDOUS FOOD MUST BE HELF 41F AND BELOW. ALL FOOD DISCARDED. REPAIR UNIT PRIOR TO USE.
- Accuracy of Temperature Measuring Devices for Ambient Air and Water (46.562)
THE THERMOMETER IS MISSING IN THE REFRIGERATOR ON THE SERVICE LINE REPLACE THERMOMETER IMMEDIATELY. CHECK AND RECORD THEMPERATURE DAILY
- Cleaning & Storing Maintenance Tools (46.981(e)(m))
THERE IS A HOLE IN THE WALL NEXT TO THE GRILL IN THE KITCHEN. REPAIR HOLE. I WEEK
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08/03/2010 | Regular |
- Hair Restraints (46.152)
a food prep employee was not wearing a hair restraint. wear a cap or net as required. 1 day
- Thawing Potentially Hazardous Food (46.383)
two large wraped pieces of meat were thawing at room temperature in the 3 compartment sink. thaw under refrigeration or running water in a sanitized container. refrigerated
- Storing Clean Items (46.774)
stainless steel pans on shelving in the kitchen were improperly stored. invert pans so the foodcontact surface faces downward. corrected
- Maintaining & Using a Handwashing Facility (46.825(a) & 46.981(h))
there were no paper towels at the hand sink in the kitchen. supply paper towels at all times. corrected
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03/09/2010 | Regular |
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