Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
CLEAN AND MAINTAIN THE BAKERY HAND SINK, COOLER HANDLES IN BAKERY AND SERVER AREA, SHELVING AND COOLER IN BAKERY AREA
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CLEAN AND MAINTAIN THE COOLERS, COOLER HANDLES,
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CLEAN AND MAINTAIN THE FLOOR AND WALL SURFACES IN DISH ROOM AND CEILING TILES THROUGHOUT THE KITCHEN.
-
CLEAN KITCHEN HAND SINKS, TOWELS DISPENSERS AND AREAS SURROUNDING THE HAND SINK. 2nd notice HAND SINK AREA MUST BE CLEAN AND MAINTAINED.
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DISCONTINUE STORING PERSONAL ITEMS(EMPLOYEE BOX) ON FOOD PREP TABLE. STORE IN DESIGNATED AREAS.
-
MAKE PROPER REPAIRS TO BASE COVING FLOOR/WALL JUNCTURES AND REMOVE EPOXY AS DISCUSSED DURING REMODEL.
-
PROVIDE ADEQUATE SANITIZER(CHLORINE) IN DISH MACHINE. 0PPM DETECTED DURING INSPECTION.
-
PROVIDE NEW AND CLEAN FINGERNAIL BRUSHES AT EACH HAND SINK.
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PROVIDE SINGLE USE TOWELS AT HAND SINK IN BAKERS AREA.
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STORE OPEN BAGS OF BAKERS INGREDIENTS IN CLEAN AND LABELED CONTAINERS WITH LIDS.
-
TEMPERATURE VIOLATIONS NOTED IN SALAD COOLER ON COOK LINE. TAKE PROPER CONTROL MEASURES.
-
WHEN USING TIME AS A PUBLIC HEALTH CONTROL, MARK CONTAINERS OF WAFFLE, PANCAKE AND FRENCH TOAST BATTER STORED AT ROOM TEMPERATURE DAILY.
|
Full
|
Mar 31, 2009
|
76 |
-
CLEAN AND MAINTAIN EQUIPMENT COOLER HANDLES THAT KITCHEN EMPLOYEES TOUCH REGULARLY.
-
CLEAN AND MAINTAIN THE BAKERY HAND SINK, COOLER HANDLES IN BAKERY AND SERVER AREA, SHELVING AND COOLER IN BAKERY AREA
-
DISCONTINUE STORING PERSONAL ITEMS(EMPLOYEE BOX) ON FOOD PREP TABLE. STORE IN DESIGNATED AREAS.
-
MAKE PROPER REPAIRS TO BASE COVING FLOOR/WALL JUNCTURES AND REMOVE EPOXY AS DISCUSSED DURING REMODEL.
-
REPAIR DIPPERWELL IN FRONT SERVICE AREA.
-
REPLACE THE LAMINANT SHELF IN FRONT SERVICE AREA THAT IS DAMAGED AND IN DISREPAIR.
-
STORE OPEN BAGS OF BAKERS INGREDIENTS IN CLEAN AND LABELED CONTAINERS WITH LIDS.
-
WALK-IN COOLER AMBIENT TEMP AT 45F DURING INSPECTION. NUMEROUS FOOD ITEMS IN THIS RANGE BECAUSE OF HIGH WALK-IN COOLER TEMP. SERVICE COOLER TO ENSURE PROPER TEMP IS MAINTAINED.
-
WHEN USING TIME AS A PUBLIC HEALTH CONTROL, MARK CONTAINERS OF WAFFLE, PANCAKE AND FRENCH TOAST BATTER STORED AT ROOM TEMPERATURE DAILY. 2ND NOTICE
|
Full
|
Mar 15, 2010
|
83 |
-
CEILING NEEDS CLEANING NEAR PEPSI COOLERS, OVEN, TALL UPRIGHT REF, ETC.
-
CERTAIN COOLERS HAD INACCURATE OR MISSING THERMOMETERS. PUT YOUR NEW ONES IN WHERE NEEDED AND BE SURE ALL MATCH, FOR ACCURACY.
-
CLEAN AND MAINTAIN EQUIPMENT COOLER HANDLES THAT KITCHEN EMPLOYEES TOUCH REGULARLY.
-
POST THE SHEET I LEFT, OR EQUIVALENT, ABOUT FIRST AID FOR CHOKING. COS
-
REPAIR DIPPERWELL IN FRONT SERVICE AREA.
-
REPLACE CORRODE/RUSTY SHELVES AS NEEDED ON BUS PAN CART.
REPLACE DAMAGED/LOOSE DOOR SEALS ON REFRIG. DRAWERS IN COOKING AREA.
-
REPLACE THE LAMINANT SHELF IN FRONT SERVICE AREA THAT IS DAMAGED AND IN DISREPAIR.
-
SALAD COOLER SAUSAGE AND W. RICE WERE 43-44F IN TOP PANS. DRAWER BELOW WAS 46F-SAUSAGE. MIDDLE COOLER WAS 47F, HAM, AND 44F, SAUSAGE, (AIR48F). 2 DR SUPERIOR U/CTR REF=45F (COS). LOWER TEMPS AS REQUIRED TO 41F MAX.
-
THE FOLLOWING NEED SPECIAL CLEANING: 1)-MANY CASTERS AND LOWER LEGS OF EQUIPMENT. 2)-MILDEWED CAULK IN DISHWASHER AREA; 3)MOST SHELVES IN WALK-IN COOLER(WHITE SPOTS); 4)-FAN GUARDS IN WALK-IN FREEZER AND LOW SALAD REACH-IN (DEFROST ICE CHUNK TOO)
-
WALK-IN COOLER AMBIENT TEMP AT 45F DURING INSPECTION. NUMEROUS FOOD ITEMS IN THIS RANGE BECAUSE OF HIGH WALK-IN COOLER TEMP. SERVICE COOLER TO ENSURE PROPER TEMP IS MAINTAINED.
-
WHEN USING TIME AS A PUBLIC HEALTH CONTROL, MARK CONTAINERS OF WAFFLE, PANCAKE AND FRENCH TOAST BATTER STORED AT ROOM TEMPERATURE DAILY. 2ND NOTICE
|
Full
|
Mar 14, 2011
|
77 |
-
CEILING NEEDS CLEANING NEAR PEPSI COOLERS, OVEN, TALL UPRIGHT REF, ETC.
-
CERTAIN COOLERS HAD INACCURATE OR MISSING THERMOMETERS. PUT YOUR NEW ONES IN WHERE NEEDED AND BE SURE ALL MATCH, FOR ACCURACY.
-
KITCHEN EMPLOYEES AND SERVERS MAY NOT HAVE DIRECT HAND CONTACT WITH FOOD. USE A BARRIER BETWEEN THE BARE HAND AND FOOD ITEM. GLOVE USE DOES NOT REPLACE HAND WASHING.
-
PROVIDE 4" LEGS ON BEVERAGE COOLER IN FRONT SERVICE AREA TO FACILITATE CLEANING PURPOSES.
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PROVIDE PROCEDURE IN WRITING FOR BATTERS AND EGG WASH STORED AT ROOM TEMP(ON ICE) ON COOK LINE.
-
REPLACE CORRODE/RUSTY SHELVES AS NEEDED ON BUS PAN CART.
REPLACE DAMAGED/LOOSE DOOR SEALS ON REFRIG. DRAWERS IN COOKING AREA.
-
REPLACE THE LAMINANT SHELF IN FRONT SERVICE AREA THAT IS DAMAGED AND IN DISREPAIR.
-
SALAD COOLER SAUSAGE AND W. RICE WERE 43-44F IN TOP PANS. DRAWER BELOW WAS 46F-SAUSAGE. MIDDLE COOLER WAS 47F, HAM, AND 44F, SAUSAGE, (AIR48F). 2 DR SUPERIOR U/CTR REF=45F (COS). LOWER TEMPS AS REQUIRED TO 41F MAX.
-
TEMP VIOLATIONS NOTED IN WALK-IN COOLER. AMBIENT AIR TEMP OF WALK-IN COOLER FLUCTUATED DURING INSPECTION BETWEEN 41F-48F. MAKE PROPER REPAIRS TO COOLER. FOOD TEMPERATURES NOTED AT 45F WITH THE EXCEPTION OF THOSE FOOD ITEMS PREPARED RECENTLY.
-
THE FOLLOWING NEED SPECIAL CLEANING: 1)-MANY CASTERS AND LOWER LEGS OF EQUIPMENT. 2)-MILDEWED CAULK IN DISHWASHER AREA; 3)MOST SHELVES IN WALK-IN COOLER(WHITE SPOTS); 4)-FAN GUARDS IN WALK-IN FREEZER AND LOW SALAD REACH-IN (DEFROST ICE CHUNK TOO)
-
USE APPROVED METHOD FOR COOLING HOT FOODS. USE LOGS.
|
Full
|
Apr 4, 2012
|
73 |
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