Dishwasher sanitizer solution is Quat @ 300ppm.
Frozen foods frozen.
HACCP: Discussed proper labeling of pre-packaged foods.Foods that are pre-packaged in advance of retail sale shall bear the following information in English on its label: the common and/or usual name of the product
- Non-food contact surfaces clean
A.) Found spice rack located above prep area outside of steamers has an accumulation of buildup.
B.) Found underneath and at crevice of handles for both walk in cooler glass doors to be soiled.
C.) Found crevices around can opener to be soiled.
D.) Found shelving below can opener to be soiled.
Please clean non-food contact surfaces on a routine basis to prevent the accumulation of build up.
- Floors properly constructed, clean, drained
Found'floor beneath can opener to be soiled.
Please clean under can opener on a routine basis to prevent the accumulation of build up.
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11/25/2015 | Routine | 98 |
HACCP: Discussed and provided information on Dented Cans.
Hot foods hot, cold foods cold, frozen foods frozen.
Dish: 195F, Sanitizer 3 comp 300ppm
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Seal on Black milk cooler was found to be damaged. Repair/Replace.
- Non-food contact surfaces clean
Handle on FRR1 Freezer and tracks on glass Pepsi cooler were found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Paper towels were found to be missing by the dish machine hand sink. Provide to ensure proper hand washing.
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8/12/2015 | Routine | 96 |
HACCP: Discussed labeling pre packaged foods: Foods that are pre-packaged in advance of retail sale shall bear the following information in English on its label: the common and/or usual name of the product
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Seal on Black milk cooler was found to be damaged. Repair/Replace.
- Non-food contact surfaces clean
Hanldes on Walk in coolers, victory freezer, and sink located by ovens were found to be soiled. Clean and santiize on a routine basis to ensure proper food saftey.
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3/24/2015 | Routine | 98 |
HACCP: Discussed Food Handler' s Training. Hot foods hot, cold foods cold, frozen foods frozen.
No violation noted during this evaluation. | 11/26/2014 | Routine | 100 |
No drain flies observed at time of inspection. -Corrected-
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized.
No further action required.
- Critical: Presence of insects/rodents. Animals prohibited
No drain flies observed at time of inspection. -Corrected-
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized.
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10/15/2014 | Recheck | |
HACCP: Discussed hand washing. Also discussed use by dates for date marking. Supplied date marking haccp sheet
sanitizer used is Quats
All frozen food was frozen.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The small wired rack in the walk in cooler number 02096 is rusted.
Resurfaces or replace the rack so that it is smooth, easily cleanable and non-obsorbent.
- Critical: Presence of insects/rodents. Animals prohibited
Observed drain flies in the chemical/mop sink room, around the ice machine area and in the outtake kiosk area.\
Consult pest control on how to eliminate and prevent this. Suggest detailed cleaning of floors and around base boards, cleaning of floor drains and any other suspected surfaces that may contribute to breeding or feeding the pest. A recheck will be conducted on or after 10/3/14.
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized.
- Floors properly constructed, clean, drained
The following locations are where the floor is soiled: in the soda syrup closet, under the front flat grill and fryer, and under the middle work area where the spices are kept(across from the alto sham)
Clean and maintain clean floors,
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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9/19/2014 | Routine | 94 |
HACCP: Proper monitoring of cooling potentially hazardous foods. Left bulletin.
Dish Machine Heat Sanitized: 187 F, QUAT Sanitizer: 400 ppm
- Critical: Foods properly cooled
Fried chicken wings and roasted vegetables were being cooled in the walk-in freezer in the kitchen with no logging of start of process. Upon review of cooling log, temperatures were being recorded but no start time and temperature times were being recorded. Ensure recording of time at which cooling of potentially hazardous foods commences is done and at that time is also recorded when temperatures are being taken to properly monitor cooling process. Cool cooked potentially hazardous food from 135°F (60°C) to 70°F (21°C) within 2 hours
- Non-food contact surfaces clean
Cabinets under self serve coffee machines were soiled with what appeared to be coffee stains from past coffee spills. Maintain cabinets and all non food contact surfaces clean
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Floors properly constructed, clean, drained
Floors under and around fryers and under adjacent freezer had some debris build up and were soiled. Maintain all floors clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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3/31/2014 | Routine | 93 |
HACCP: Proper labeling of toxic materials such as cleaners and sanitizers.
Dish Machine Heat Sanitizer: 195 F Quat Sanitizer: 200-400 ppm
- Food contact surfaces designed, constructed, maintained, installed, located.
Slicer gasket located under slicer guard near dry storage room has been damaged and is catching food debris making it difficult to properly clean. Repair so as to provide, a smooth, easily cleanable surface. Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Top of washing machine is corroding capturing debris. Fix or replace to provide a smooth, easily cleanable surface.
Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
- Food contact surfaces of equipment and utensils clean
Interior of soda nozzle on self service soda machine has some soil accumulation. Clean and sanitize as often as needed to maintain clean.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Hand washing station behind self service beverage bar is missing waste basket. provide waste basket at all hand washing facilities.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
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11/14/2013 | Routine | 93 |
HACCP: Using time as well as temperatures for potentially hazardous foods in buffet area
Quat Sanitizing: 300-400 ppm Dish Washing Heat Sanitizing: 190 F
- Original container, properly labeled, consumer advisory
Clear plastic container with what looked to be bulk breading was not labeled. Label all bulk products when removed from original container to avoid any mistake in identification of such product. All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food. Corrected, employee labeled container.
- Food protection during storage, prepartion, display, service, transportation
1) Container of sugar in dry storage was left with lid removed. 2) Containers of cooked meats in walk-in freezer unit were not covered. 3) Containers of cooked vegetables in walk-in cooler were not covered. Cover all foods at all times to protect them from possible contamination. Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported. Corrected by education and covering of foods.
- Non-food contact surfaces clean
Exterior of ovens next to stove top under ventilation hood in kitchen were soiled. Clean as often as needed to maintain clean.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Critical: Cross-connections, back-siphonage, back-flow prevented
Spray hose in dish machine area was left on and submerged in soiled water in a soiled metal bowl. Do not submerge potable water lines in soiled water to prevent possible backflow contamination. There shall be no cross connections between the safe-water supply and any unsafe or questionable water supply, or any source of pollution through which the safe water supply might become contaminated are permitted. Non-potable water shall not contact, directly or indirectly food, potable water or equipment or utensils. Corrected, manager pulled out hose from soiled water and turned off.
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7/15/2013 | Routine | 91 |
Center salad bar cold holding tables were not cooling properly, Per Josh, they will be working by Thursday. Approved to use with ice if necessary. Ensure vent covers are in place. Clean and sanitize all food prep areas after final construction is finished. Approved to open/operate.
No violation noted during this evaluation. | 5/10/2013 | Final | |
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