- Critical: Employees personal beverages are not separated from food preparation areas and missing lids. (3 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Scoop handle is in contact with salt or sugar. (1 penalty point)
- Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
- Equipment is stored on the floor in the corner. (1 penalty point)
- Critical: The interior ceiling of the ice machine is unclean. (6 penalty points)
- Critical: A spray hose hangs below the flood rim of the rinse table. (6 penalty points)
- The ceiling tiles by air vents are dusty. (1 penalty point)
|
9/9/2015 | Routine | 80 | Advise & Educate |
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
Corrected on site.
- Critical: Employees personal beverage is not separated from food preparation area. (3 penalty points)
Corrected on site.
- Food employee is not using hair restraint. (1 penalty point)
- Critical: A food handler touched ready-to-eat food with bare hands. Servers are placing lemon wedges on drinks with bare hands. (6 penalty points)
Corrected on site.
2 occurences.
- Single service items are stored in a mechanical room. (1 penalty point)
- Preset tableware is not wrapped, covered, or inverted and is not being removed when a consumer is seated. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: There is no sanitizer test kit available for the dishmachine. (3 penalty points)
- Critical: The interior ceiling of the ice machine is unclean. (6 penalty points)
|
1/13/2015 | Routine | 72 | Advise & Educate |
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- Critical: fresh salsa is being held at 48 °F in the make table. (6 penalty points)
|
2/11/2014 | Routine | 87 | Advise & Educate |
- Not all food employees have a current food valid handler card. (1 penalty point)
- Critical: Employees are eating in food preparation areas. (3 penalty points)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- The cold water knob is broken at a hnd sink. (1 penalty point)
|
8/13/2013 | Routine | 88 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: Raw beef is stored above other raw meats with lower required cooking temperatures. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- The prep sink is not sealed to the adjacent wall. (1 penalty point)
- There is no soap at the cheese and coffee area hand sink. (3 penalty points)
- There is no hand drying provision at the cheese and coffee area hand sink. (3 penalty points)
- Hand sinks in the cheese and coffee area lack hand washing signage. (1 penalty point)
- A fire sprinkler is dusty. (1 penalty point)
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1/31/2013 | Routine | 78 | Advise & Educate |
- Not all food employees have a valid\current food handler card. (1 penalty point)
- Critical: Raw chicken is stored above seafood that require a lower cooking temperture in the walk-in cooler. (6 penalty points)
- A container of food is being stored on the floor. (1 penalty point)
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points)
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- There is an accumulation of dust and grease on the hood. (1 penalty point)
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7/9/2012 | Routine | 81 | Advise & Educate |
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
- Critical: The precooked polenta in the prep table measured 50°F. The duck measured 48° in the walk in cooler. (6 penalty points)
2 occurences.
- Critical: The menu lacks asterisks to denote animal foods that may be served undercooked. (6 penalty points)
- A dirty pan is left to soak on the ground. (1 penalty point)
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11/28/2011 | Routine | 86 | Advise & Educate |
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