- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
- Food containers are not labeled with the common name of the food (white powder). (1 penalty point)
- Single-use bowls are used for food scoops and are stored inside food containers (hot holding). (1 penalty point)
- Critical: Cooked sausage is being held at 115°F in a warmer. (6 penalty points)
- Non food-grade containers (sterilite) is being used to store white powders. Non-food grade containers (sterilite) is being used to store unwrapped single-use utensils. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- A light bulb in the ventilation hood is not functioning properly. (1 penalty point)
- Single-use items are being re-used as scoops in hot holding. (1 penalty point)
- Critical: Surfaces of the stand mixer above the bowl are dirty. (6 penalty points)
- The womens restroom lacks a covered waste receptacle. (1 penalty point)
- Floor and ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent in dry storage room. (1 penalty point)
- The toilet room doors are not self-closing. (1 penalty point)
- Floor tiles are missing under fryers. (1 penalty point)
- Shelving holding bread and other equipment is dirty. (1 penalty point)
|
11/10/2015 | Routine | 71 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- White powdered food containers are not labeled with the common name of the food. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Critical: Potentially hazardous and ready to eat foods (cooked meats) that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points)
- Unwrapped single service items for customer self service are not presented to prevent contamination of lip surfaces by customers. (1 penalty point)
Corrected on site.
- Single-use containers (pepperoni containers) are being re-used. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. Interior surfaces of the ventilation hood are unclean. (6 penalty points)
2 occurences.
- Critical: The hand sink near the ware washing area is blocked by numerous buckets. (3 penalty points)
Corrected on site.
- Insect control devices are installed above food preparation areas. (1 penalty point)
- A light bulb is missing inside the ventilation hood. (1 penalty point)
- Various walls are damaged, in the dry storage area. (1 penalty point)
- The walls are dusty near the refrigeration units. (1 penalty point)
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11/17/2014 | Routine | 77 | Advise & Educate |
- Critical: A garbage can blocks the hand sink. A package of bacon was being stored in the handsink. (3 penalty points)
Corrected on site.
2 occurences.
- The floor is damaged in various areas. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- Critical: Chemical spray bottles are not labeled with common name. (6 penalty points)
- Critical: Chemical bottles are Stored above food product. (6 penalty points)
Corrected on site.
|
10/25/2013 | Routine | 83 | Advise & Educate |
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
Corrected on site.
|
11/14/2012 | Routine | 97 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Food safety manager certification is expired. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
|
10/7/2011 | Routine | 91 | Advise & Educate |
- Critical: The hand sink is blocked. (3 penalty points)
- Employee beverages are stored among food items. (1 penalty point)
- Critical: Chemicals are stored above food. (6 penalty points)
|
1/4/2011 | Routine | 90 | Advise & Educate |
- Some employees unable to verify they have food handler cards. (1 penalty point)
- Critical: Raw shelled eggs are stored above ready-to-eat foods in the True Fridge. (6 penalty points)
- Raw meats are stored to thaw on a preparation counter in room temperature. (1 penalty point)
- The womens restroom does not have a covered trashcan. (1 penalty point)
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1/28/2010 | Routine | 91 | Advise & Educate |
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