DISCONTINUE USING ICE FOR MAINTAINING CHEESE AT PROPER TEMP AT COOK LINE. PROVIDE AN NSF APPROVED REFRIGERATED UNIT.
NO SOAP AT HANDSINK - WAIT STATION BY BACK DOOR. PROVIDE HAND SOAP AT ALL TIMES FOR HAND WASHING.
OBSERVED 2 CONTAINERS ON CHICKEN ON FLOOR OF WALK IN FREEZER. STORE ALL FOOD AT LEAST 6 INCHES ABOVE FLOORS ON APPROVED RACKS.
OBSERVED A DISHWASHER HANDLING CLEAN DISHES WITHOUT FIRST WASHING HANDS (AFTER HANDLING DIRTY DISHES). WASH HANDS TO PREVENT CONTAMINATION OF CLEAN DISHES/UTENSILS.
OBSERVED A SCOOP LAYING ON SUGAR IN BULK CONTAINER. STORE SCOOP WITH HANDLE UP OR STORE OUT OF CONTAINER ON A CLEAN SURFACE.
PROVIDE CUPS WITH LIDS AND STRAWS FOR EMPLOYEE USE IN FOOD PREP AREAS.
Full
May 21, 2009
86
DISCONTINUE USING ICE FOR MAINTAINING CHEESE AT PROPER TEMP AT COOK LINE. PROVIDE AN NSF APPROVED REFRIGERATED UNIT.
OBSERVED A DISHWASHER HANDLING CLEAN DISHES WITHOUT FIRST WASHING HANDS (AFTER HANDLING DIRTY DISHES). WASH HANDS TO PREVENT CONTAMINATION OF CLEAN DISHES/UTENSILS.
OBSERVED A SCOOP LAYING ON SUGAR IN BULK CONTAINER. STORE SCOOP WITH HANDLE UP OR STORE OUT OF CONTAINER ON A CLEAN SURFACE.
POST CERTIFIED FOOD MANAGER CERTIFICATE.
PROVIDE CUPS WITH LIDS AND STRAWS FOR EMPLOYEE USE IN FOOD PREP AREAS.
Full
May 11, 2010
87
CLEAN FINGERNAIL BRUSHES LOCATED AT DRIVE THRU HANDWASHING SINK. RUN ALL FINGERNAIL BRUSHES THROUGH DISHWASHER ON A REGULAR BASIS.
HAM AT 46F AND TURKEY AT 46F IN COLD WELL LOCATED BY FRYERS. CONTAINERS WERE FILLED TOO FULL. MAINTAIN COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW.
HANDWASHING SINK LOCATED NEAR FRYERS WAS BLOCKED WITH A FOOD CART. PROVIDE ACCESS TO HANDWASHING SINKS AT ALL TIMES.
PROVIDE TEST STRIPS FOR CHECKING QUAT SANITIZER. CORRECT CONCENTRATION IS 200 - 400 PPM.
WIPE DUST OFF HOOD AND FILTERS ABOVE CONVECTION OVENS AND MAINTAIN IN CLEAN CONDITION.
Full
May 10, 2011
91
CLEAN FINGERNAIL BRUSHES LOCATED AT DRIVE THRU HANDWASHING SINK. RUN ALL FINGERNAIL BRUSHES THROUGH DISHWASHER ON A REGULAR BASIS.
DISCONTINUE STORING PANCAKE & WAFFLE BATTER LADLES IN A BOWL ON TOP OF COLD WELL. STORE THE LADLES IN THE REFRIGERATED PRODUCT.
HAM AT 46F AND TURKEY AT 46F IN COLD WELL LOCATED BY FRYERS. CONTAINERS WERE FILLED TOO FULL. MAINTAIN COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW.
HANDWASHING SINK LOCATED NEAR FRYERS WAS BLOCKED WITH A FOOD CART. PROVIDE ACCESS TO HANDWASHING SINKS AT ALL TIMES.
OBSERVED THE FOLLOWING SOUP TEMPS IN THE HOT HOLDING UNIT: BEAN/HAM SOUP AT 117F (REHEATED TO 195F) AND HAMBURGER VEGETABLE SOUP AT 117F (REHEATED TO 197F). MAINTAIN AT 140F OR ABOVE.
OBSERVED WET WIPING CLOTHS IN KITCHEN (1) AND AT DRIVE THRU AREA (2). STORE THE WET WIPING CLOTHS IN A SANITIZER BUCKET BETWEEN USES.
PROVIDE TEST STRIPS FOR CHECKING QUAT SANITIZER. CORRECT CONCENTRATION IS 200 - 400 PPM.
THERE WAS 0 PPM CHLORINE IN SANITIZER BUCKET AT BAKING AREA. THE BUCKET WAS FILLED WITH A QUAT SANITIZER SOLUTION AT 300 PPM.
WIPE DUST OFF HOOD AND FILTERS ABOVE CONVECTION OVENS AND MAINTAIN IN CLEAN CONDITION.
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