- Critical: Raw chicken potstickers are stored above ready to eat foods in the walk-in cooler. Raw ground beef is stored above other raw meats with lower required cooking temperatures. (6 penalty points)
2 occurences.
- Food containers (white powders) are not labeled with the common name of the food. (1 penalty point)
Corrected on site.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Single service items are stored on the floor. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
Corrected on site.
- Critical: The underside of the shelf above a preparation table is unclean. Surfaces are unclean around the soda dispenser nozzles. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Hot water valve on warewashing 3 compartment sink is leaking. The drain pipe is leaking beneath the 3-compartment sink. (1 penalty point)
2 occurences.
- Two tiles behind the cook lines are damaged. (1 penalty point)
- Critical: Chemical sanitizer is stored above clean dishes in warewashing room. (6 penalty points)
|
10/21/2015 | Routine | 75 | Advise & Educate |
- Critical: Raw beef patty is stored above raw steak in a reach-in cooler. (6 penalty points)
Corrected on site.
- Food container is not labeled with the common name of the food. (1 penalty point)
Corrected on site.
- Critical: Brown rice is being held at 110°F in a warmer. (6 penalty points)
Corrected on site.
- Top area in the pass thru window is unclean. (1 penalty point)
|
1/15/2015 | Routine | 86 | Advise & Educate |
- Tater tots in the freezer are not covered. (1 penalty point)
- Critical: Tomato sauce cooling in the walk-in is measuring 117 degrees. Cooked carrots cooling in the walk-in are measuirng 105 degrees. (6 penalty points)
2 occurences.
- Critical: Cooked garlic in the cold drawer is measuring 45 degrees. Grilled onions in the cold drawer are measuirng 47 degrees. (6 penalty points)
Corrected on site.
2 occurences.
- The ambient air thermometer in the walk-in is broken. (1 penalty point)
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
- Critical: The empooyee on the line did not have a probe thermometer available with range of 0 - 220°F to check the temperature of chicken. (3 penalty points)
Corrected on site.
- Various plastic containers are in disrepair. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The continer holding the ice scoop is dirty. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- Exterior surfaces of food containers are dirty. The white plastic bins. The lights above the cook line are dirty. (1 penalty point)
2 occurences.
- There are soap and paper towels stored at a food preparation sink. (1 penalty point)
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4/1/2014 | Critical Item | 72 | Advise & Educate |
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- Critical: An employee drink is stored in culinary ice. (6 penalty points)
- A faucet is loose. (1 penalty point)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
|
1/3/2014 | Routine | 83 | Advise & Educate |
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
- Critical: .An employee used an in use utensil to grab a bag on a shelf and went on using it to cook. (6 penalty points)
- Critical: Chicken wings and salsa is being held at 46 °F in the walk in cooler. (6 penalty points)
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
- Critical: There is no measurable sanitizer in the final rinse of the bar dish machine. (6 penalty points)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
|
8/9/2013 | Routine | 74 | Advise & Educate |
- Not all food employees have a valid food handler card. (1 penalty point)
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- Food in the kitchen is not covered to prevent contamination. (1 penalty point)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- A light shield is damaged. (1 penalty point)
- The floor is dirty in the walk-in cooler. (1 penalty point)
|
1/15/2013 | Routine | 88 | Advise & Educate |
- Not all food employees have a current valid food handler card. (1 penalty point)
- Critical: A food employee rinsed hands but did not use soap during a hand wash. (6 penalty points)
- Critical: An employee washed hands at the dump sink. (3 penalty points)
- Critical: Severely dented cans are stored with useable food products. (3 penalty points)
Corrected on site.
- Critical: Raw chicken is stored above other raw meats with lower required cooking temperatures. (6 penalty points)
Corrected on site.
- Critical: There is no sanitizer test kit available. (3 penalty points)
- Critical: Hand sink water temperature does not reach 100°F within 30 seconds. (3 penalty points)
- Hand sinks in the kitchen and bar lack hand washing signage. (1 penalty point)
2 occurences.
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7/3/2012 | Routine | 74 | Advise & Educate |
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