Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
CLEAN AND MAINTAIN THE FLOOR SURFACES UNDER WORK TABLES AND EQUIPMENT IN KITCHEN.
-
CLEAN AND MAINTAIN THE FOOD PREP SINK AND 3 COMP SINK BETWEEN USES.
-
DATE MARK ALL FOOD ITEMS IN COOLERS SUCH AS LUNCH MEAT AND ETC
-
DE-LIME STAINLESS STEEL EQUIPMENT, CLEAN FAN INSIDE WALK-IN COOLER AND OVEN MITTS.
-
DISCONTINUE BLOCKING HAND SINK WITH BLOWER.
-
HANDS MUST BE WASHED UPON CONTAMINATION AND CHANGING WORK STATIONS.
-
LABEL ALL WORKING CONTAINERS OF FOOD/INGREDIENTS WITH THE COMMON NAME OF FOOD.
-
REPAINT THE WALL IN DISH MACHINE AREA AND WHERE PAINT IS PEELING IN KITCHEN. USE A WHITE AND LIGHT COLORED PAINT.
-
REPLACE THE UNTENSIL STORAGE DRAWERS IN STORAGE. CONTAINERS ARE NOT CLEANABLE AND MUST BE REPLACED WITH NSF APPROVED CONTAINERS.
-
STORE ALL FOOD AND FOOD RELATED ITEMS AT LEAST 6" OFF THE FLOOR ON APPROVED SHELVING. IN ADDITION, ORGANIZE STORAGE AREAS. 4TH NOTICE
-
THAW FROZEN FOOD USING AN APPROVED METHOD AS NOTED ABOVE. ALFREDO AND MEAT SETTING IN 55F WATER.
|
Full
|
Mar 25, 2009
|
81 |
-
CLEAN AND MAINTAIN THE FLOOR SURFACES UNDER WORK TABLES AND EQUIPMENT IN KITCHEN.
-
DATE MARK ALL FOOD ITEMS IN COOLERS SUCH AS LUNCH MEAT AND ETC
-
DISCONTINUE BLOCKING HAND SINK WITH BLOWER.
-
HANDS MUST BE WASHED UPON CONTAMINATION AND CHANGING WORK STATIONS.
-
LABEL ALL WORKING CONTAINERS OF FOOD/INGREDIENTS WITH THE COMMON NAME OF FOOD.
-
REPAINT THE WALL IN DISH MACHINE AREA AND WHERE PAINT IS PEELING IN KITCHEN. USE A WHITE AND LIGHT COLORED PAINT.
-
STORE ALL FOOD AND FOOD RELATED ITEMS AT LEAST 6" OFF THE FLOOR ON APPROVED SHELVING. IN ADDITION, ORGANIZE STORAGE AREAS. 4TH NOTICE
-
THAW FROZEN FOOD USING AN APPROVED METHOD AS NOTED ABOVE. ALFREDO AND MEAT SETTING IN 55F WATER.
|
Follow-up
|
May 4, 2009
|
84 |
-
CLEAN AND MAINTAIN FLOOR AREAS BENEATH DISH MACHINE AND THREE COMPARTMENT SINK.
-
CLEAN AND MAINTAIN INSIDE OF DISH MACHINE VENTILATION HOOD.
-
CLEAN AND MAINTAIN THE FOOD PREP SINK AND 3 COMP SINK BETWEEN USES.
-
DE-LIME STAINLESS STEEL EQUIPMENT, CLEAN FAN INSIDE WALK-IN COOLER AND OVEN MITTS.
-
DISCONTINUE STORING CLEAN PANS ON TOP OF BOASTER HEATER ADJACENT TO DISH MACHINE. PANS MUST BE STORED ON CLEAN NSF SHELVING UNITS.
-
FINGERNAIL BRUSH FOR CONCESSION AREA HANDWASHING SINK PROVIDED DURING INSPECTION.
-
REMOVE DOMESTIC MICROWAVE, TOASTER, AND FOOD PROCESSOR FROM ESTABLISHMENT. IF REPLACED, NSF UNITS MUST BE PROVIDED.
-
REPAIR LEAKING FAUCET FOR FOOD PREP SINK.
-
REPLACE THE UNTENSIL STORAGE DRAWERS IN STORAGE. CONTAINERS ARE NOT CLEANABLE AND MUST BE REPLACED WITH NSF APPROVED CONTAINERS.
-
SEAL ALL OPENINGS AROUND EXTERIOR DOORS TO BUILDING. OBSERVED AREAS THAT ARE NOT SEALED (LIGHT VISIBLE NEAR BOTTOM OF DOORS) ON REAR EXIT DOORS.
-
STORE ALL FOOD AND FOOD RELATED ITEMS AT LEAST 6" OFF THE FLOOR ON APPROVED SHELVING. IN ADDITION, ORGANIZE STORAGE AREAS. 3rd NOTICE
|
Full
|
Oct 29, 2009
|
89 |
-
CLEAN AND MAINTAIN CEILING THROUGHOUT KITCHEN.
-
CLEAN AND MAINTAIN FLOOR AREAS BENEATH DISH MACHINE AND THROUGHOUT KITCHEN.
-
CLEAN AND MAINTAIN INSIDE OF DISH MACHINE VENTILATION HOOD.
-
DISCONTINUE STACKING WET FOOD CONTACT CONTAINERS BENEATH CLEAN SIDE OF DISH MACHINE TABLE. CONTAINERS MUST BE AIR DRIED PRIOR TO BEING STACKED.
-
DISCONTINUE STORING CLEAN PANS ON TOP OF BOASTER HEATER ADJACENT TO DISH MACHINE. PANS MUST BE STORED ON CLEAN NSF SHELVING UNITS.
-
DISCONTINUE THAWING POTENTIALLY HAZARDOUS FOODS AT ROOM TEMPERATURE. SEE ABOVE FOR APPROVED METHODS. OBSERVED BAGS OF SOUP THAWING AT ROOM TEMP. CORRECTED ON SITE
-
OBSERVED FOOD EMPLOYEE ON PHONE WITH DISPOSABLE GLOVES, THEN HANDLE FOOD WITHOUT WASHING HANDS BETWEEN. DISCUSSED WITH FOOD EMPLOYEE. CORRECTED ON SITE
-
PROVIDE CHLORINE CONCENTRATION BETWEEN 50-200 PPM. OBSERVED CONCENTRATION OVER 200 PPM DURING INSPECTION.
-
REMOVE DOMESTIC MICROWAVE, TOASTER, AND FOOD PROCESSOR FROM ESTABLISHMENT. IF REPLACED, NSF UNITS MUST BE PROVIDED.
-
REPAIR LEAKING FAUCET FOR FOOD PREP SINK.
-
SEAL ALL OPENINGS AROUND EXTERIOR DOORS TO BUILDING. OBSERVED AREAS THAT ARE NOT SEALED (LIGHT VISIBLE NEAR BOTTOM OF DOORS) ON REAR EXIT DOORS.
|
Full
|
Sep 27, 2011
|
81 |
-
CLEAN AND MAINTAIN CEILING THROUGHOUT KITCHEN.
-
CLEAN AND MAINTAIN FLOOR AREAS BENEATH DISH MACHINE AND THROUGHOUT KITCHEN.
-
CLEAN AND MAINTAIN HOOD FILTERS OVER COOKING EQUIPMENT.
-
DISCONTINUE STACKING WET FOOD CONTACT CONTAINERS BENEATH CLEAN SIDE OF DISH MACHINE TABLE. CONTAINERS MUST BE AIR DRIED PRIOR TO BEING STACKED.
-
OBSERVED FOOD EMPLOYEE WASH DISPOSABLE GLOVES, NOT HANDS, DURING INSPECTION. DISCUSSED WITH EMPLOYEE DURING INSPECTION.
-
PROVIDE CHLORINE CONCENTRATION BETWEEN 50-200 PPM. OBSERVED CONCENTRATION OVER 200 PPM DURING INSPECTION.
-
SEAL ALL OPENINGS AROUND EXTERIOR DOORS TO BUILDING. OBSERVED AREAS THAT ARE NOT SEALED (LIGHT VISIBLE NEAR BOTTOM OF DOORS) ON REAR EXIT DOORS.
-
UTENSILS ARE CURRENTLY BEING CLEANED/SANITIZED ONCE/DAY. IN USE UTENSILS ARE BEING STORED AT ROOM TEMP AND PROCESS IS GREATER THAN FOUR HOURS. DISCUSSED WITH FOOD EMPLOYEES.
|
Full
|
Apr 24, 2012
|
80 |
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