Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
CHEESE 54F (DISCARDED), CHEESE 48F IN COLD WELL UNIT. MAINTAIN ALL COLD POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW. DO NOT OVER-FILL FOOD CONTAINERS IN COLD WELL.
-
CLEAN THE TRAYS HOLDING BAGS USED FOR PIPING CAKE FROSTING AND MAINTAIN IN CLEAN CONDITION.
-
CONCENTRATION OF QUATERNARY AMMONIUM SANITIZER IN SANITIZER BUCKET WAS AT 100 PPM. MAINTAIN AT A CONCENTRATION BETWEEN 200 - 400 PPM. USE TEST STRIPS TO CHECK CONCENTRATION.
-
DISCONTINUE HANGING COATS ON DRY STORAGE SHELVING. STORE ALL COATS AND UNIFORMS ETC SEPARATE AND AWAY FROM FOOD AND EQUIPMENT.
-
DISCONTINUE STORING BOXES AND MISCELLANEOUS ITEMS ON FLOOR IN DRY STORAGE AREA.
-
DISCONTINUE USING MILK CRATES AS SHELVES IN THE WALKIN COOLER. PROVIDE NSF APPROVED COMMERCIAL SHELVES. 2ND NOTICE
-
HAMBURGER AND CHICKEN AT 135F IN HOT HOLDING UNIT. MAINTAIN ALL HOT POTENTIALLY HAZARDOUS FOODS AT 140F OR ABOVE. (WERE PLACING PROPERLY COOKED CHICKEN & HAMBURGER IN HOLDING PANS WITH WATER WHICH LOWERED FOOD TEMPS)
-
HAMBURGER IN HOT HOLDING UNIT AT 128F. MAINTAIN ALL HOT POTENTIALLY HAZARDOUS FOODS AT 140F OR ABOVE. ADJUST TEMPERATURE OF HOLDING UNIT.
-
NO FINGERNAIL BRUSH PROVIDED AT HANDSINK NEXT TO COOK LINE. MAINTAIN AND USE NAIL BRUSHES AT ALL HANDSINKS.
-
OBSERVED SCOOP LAYING ON ICE IN ICE BIN LOCATED AT DRIVE-THRU AREA. STORE SCOOP IN A CLEAN CONTAINER OR IN ICE WITH HANDLE UP TO PREVENT HAND CONTACT WITH ICE.
-
PROVIDE (AND USE) A NAIL BRUSH AT HANDWASHING SINK LOCATED NEAR CAKE DECORATING TABLE.
-
PROVIDE A THERMOMETER FOR MONITORING FOOD TEMPERATURES DURING RECEIVING, STORAGE AND PREPARATION.
-
PROVIDE A THERMOMETER IN WALK IN COOLER.
-
PROVIDE AND USE HAIR RESTRAINTS FOR FOOD WORKERS. 2ND NOTICE
-
PROVIDE THERMOMETERS IN BOTH FREEZERS ON COOK LINE AND COLD WELL UNIT (NONE PRESENT) AND REGULARLY MONITOR TEMPERATURES.
-
REPAIR LEAKING ICE MACHINE AND CLEAN UP WATER ON FLOOR.
-
REPAIR OR REPLACE COLD WELL LID WHICH IS HELD TOGETHER WITH DUCT TAPE.
-
SELF CLOSING DEVICE ON MENS ROOM DOOR IS BROKEN. PROVIDE A NEW SELF CLOSING DEVICE.
-
STORE ALL FOOD ITEMS AT LEAST 6" ABOVE THE FLOOR IN THE WALKIN FREEZER. 2ND NOTICE
-
WET WIPING CLOTHS WERE OBSERVED ON WORK COUNTERS. STORE IN AN APPROVED SANITIZER SOLUTION.
|
Full
|
Feb 17, 2009
|
60 |
-
CLEAN THE HOT FOOD PRESS AND MAINTAIN IN CLEAN CONDITION.
-
CLEAN THE TRAYS HOLDING BAGS USED FOR PIPING CAKE FROSTING AND MAINTAIN IN CLEAN CONDITION.
-
CLEAN UPRIGHT FREEZER DOOR GASKET, AND TOP OF FRYER (ACCUMULATION OF GREASE).
-
DISCONTINUE HANGING COATS ON DRY STORAGE SHELVING. STORE ALL COATS AND UNIFORMS ETC SEPARATE AND AWAY FROM FOOD AND EQUIPMENT.
-
DISCONTINUE STORING BOXES AND MISCELLANEOUS ITEMS ON FLOOR IN DRY STORAGE AREA.
-
DISCONTINUE STORING SINGLE SERVICE SPOONS AT FRONT COUNTER IN CARDBOARD BOXES. STORE IN NON-ABSORBANT WASHABLE CONTAINERS.
-
HAM AT 46F, TURKEY AT 47F, CHEESE AT 44F, CHICKEN AT 46F IN COLD WELL. REDUCE TEMPERATURE OF COLD WELL UNIT AND MAINTAIN ALL COLD POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW.
-
NO FINGERNAIL BRUSH PROVIDED AT HANDSINK NEXT TO COOK LINE. MAINTAIN AND USE NAIL BRUSHES AT ALL HANDSINKS.
-
OBSERVED BOXES OF CHILI, ICING, LEMONADE AND LOAVES OF BREAD ON FLOOR OF WALK IN FREEZER. STORE ALL FOOD AT LEAST 6 INCHES ABOVE FLOOR ON APPROVED RACKS.
-
OBSERVED SCOOP LAYING ON ICE IN BIN AT DRIVE THRU AREA. STORE SCOOP OUT OF ICE BIN IN A WASHABLE CONTAINER.
-
OBSERVED WET WIPING CLOTHS ON COUNTERS. STORE IN A SANITIZER BUCKET.
-
POST CERTIFIED FOOD MANAGER CERTIFICATE.
-
PROVIDE (AND USE) A NAIL BRUSH AT HANDWASHING SINK LOCATED NEAR CAKE DECORATING TABLE.
-
PROVIDE A THERMOMETER FOR MONITORING FOOD TEMPERATURES DURING RECEIVING, STORAGE AND PREPARATION.
-
PROVIDE A THERMOMETER IN WALK IN COOLER.
-
PROVIDE THERMOMETERS IN BOTH FREEZERS ON COOK LINE..
-
REPAIR LEAKING ICE MACHINE AND CLEAN UP WATER ON FLOOR.
-
REPAIR OR REPLACE COLD WELL LID WHICH IS HELD TOGETHER WITH DUCT TAPE.
-
SELF CLOSING DEVICE ON MENS ROOM DOOR IS BROKEN. PROVIDE A NEW SELF CLOSING DEVICE.
|
Full
|
Aug 17, 2010
|
69 |
-
CLEAN INTERIOR OF TOASTER UNIT AND MAINTAIN IN CLEAN CONDITION.
-
CLEAN THE HOT FOOD PRESS AND MAINTAIN IN CLEAN CONDITION.
-
CLEAN UPRIGHT FREEZER DOOR GASKET, AND TOP OF FRYER (ACCUMULATION OF GREASE).
-
DISCONTINUE HANGING COATS ON DRY STORAGE SHELVING. STORE ALL COATS AND UNIFORMS ETC SEPARATE AND AWAY FROM FOOD AND EQUIPMENT.
-
DISCONTINUE STORING BOXES AND MISCELLANEOUS ITEMS ON FLOOR IN DRY STORAGE AREA.
-
DISCONTINUE STORING SINGLE SERVICE SPOONS AT FRONT COUNTER IN CARDBOARD BOXES. STORE IN NON-ABSORBANT WASHABLE CONTAINERS.
-
HAM AT 46F, TURKEY AT 47F, CHEESE AT 44F, CHICKEN AT 46F IN COLD WELL. REDUCE TEMPERATURE OF COLD WELL UNIT AND MAINTAIN ALL COLD POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW.
-
NO FINGERNAIL BRUSH PROVIDED AT HANDSINK NEXT TO COOK LINE. MAINTAIN AND USE NAIL BRUSHES AT ALL HANDSINKS.
-
OBSERVED A WET MOP LAYING IN MOP SINK. PROVIDE HOOKS FOR HANGING WET MOPS.
-
OBSERVED BOXES OF CHILI, ICING, LEMONADE AND LOAVES OF BREAD ON FLOOR OF WALK IN FREEZER. STORE ALL FOOD AT LEAST 6 INCHES ABOVE FLOOR ON APPROVED RACKS.
-
OBSERVED SCOOP LAYING ON ICE IN BIN AT DRIVE THRU AREA. STORE SCOOP OUT OF ICE BIN IN A WASHABLE CONTAINER.
-
OBSERVED WET WIPING CLOTHS ON COUNTERS. STORE IN A SANITIZER BUCKET.
-
POST CERTIFIED FOOD MANAGER CERTIFICATE.
-
PROVIDE THERMOMETERS IN BOTH FREEZERS ON COOK LINE..
-
REMOVE CARDBOARD LINERS ON FLOOR UNDER COOK LINE.
-
REMOVE OLD EQUIPMENT STORED IN DRY STORAGE AREA.
-
REPAIR OR REPLACE COLD WELL LID WHICH IS HELD TOGETHER WITH DUCT TAPE.
|
Full
|
Feb 22, 2012
|
71 |
-
OBSERVED A WET MOP LAYING IN MOP SINK. PROVIDE HOOKS FOR HANGING WET MOPS.
|
Follow-up
|
May 3, 2012
|
99 |
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