- Non-Food Contact Surfaces (repeated violation)
Observation: Grease / food debris build-up: stove front, stove eyes, and fryer cabinets.
Correction: Clean the surface at a frequency necessary to preclude accumulation of grease and debris.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Floors need grout / repair in the kitchen prep area.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
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03/06/2015 | Follow-up | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the line reach-in units.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Equipment - Good Repair and Proper Adjustment
Observation: Dishmachine has a broken pressure gauge, the thermometer on the wash side is not working, and the data plate is missing.
Correction: Repair the dishmachine to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Non-Food Contact Surfaces
Observation: Grease / food debris build-up: stove front, stove eyes, and fryer cabinets.
Correction: Clean the surface at a frequency necessary to preclude accumulation of grease and debris.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floors need grout / repair in the kitchen prep area.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The ceiling in the kitchen has a dust build-up.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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03/02/2015 | Routine | |
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the waitstation salad prep unit.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Glass shards in the bar mug chiller.
Correction: Clean and sanitize these surfaces to prevent contamination of liquid products.
- Non-Food Contact Surfaces
Observation: Food debris / grease build-up
Correction: interior of the line prep units, stove eyes and catch pan. Ice / frost build-up in the waitstation ice cream unit.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Light Bulbs Protective Shielding
Observation: Light bulb over the char-grill was not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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02/21/2014 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food on the line.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Equipment - Cutting Surfaces
Observation: The cutting boards (2) along the line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces
Observation: Grease / food debris: stove eyes, fryer cabinets, line work table, shelving in the dry storage area, sliding glass doors of the walk-in cooler.
Correction: Clean the surface at a frequency necessary to preclude accumulation of grease and debris.
- Maintenance Tools - Storing Maintenance Tools
Observation: Mop sink has a debris / trash build-up.
Correction: Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored clean and orderly.
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09/11/2013 | Routine | |
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