Sep 30, 2013 (Follow-up)

Sep 24, 2013 (Follow-up)

• Food-contact surfaces: cleaned & sanitized
  Can opener needs cleaning.

Sep 16, 2013 (Routine)

• Hands clean and properly washed
  HAND SINK WAS BLOCKED AT VISIT. HAND MUST BE ACCESSIBLE TO EMPLOYEES AT ALL TIMES IN ORDER TO ENSURE PROPER HAND WASHING. (Corrected On Site)
• Food separated and protected
  ALL OPENED FOOD PRODUCTS MUST BE STORED IN A SEALED TIGHT CONTAINER IN ORDER TO PREVENT CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  THE FOLLOWING FOOD CONTACT SURFACES WERE NOT IN COMPLIANCE AT VISIT. 1) CUTTING BOARDS WERE IN POOR REPAIR. CUTTING BOARDS MUST HAVE A SMOOTH SURFACE AND BE FREE OF STAINS AND CREVICES IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION. 2) ICE WAS NOT PROPERLY STORED. ICE USED FOR CUSTOMER SERVICE MUST NOT BE STORED IN THE THREE COMPARTMENT SINK. NO BOTTLES MAY BE STORED IN THE ICE USED FOR CUSTOMER SERVICE.IN ORDER TO PREVENT CONTAMINATION. 3)INTERIOR OF SEVERAL REACH IN UNITS CONTAINED SPILLAGE, FOOD PARTICLES AND DEBRIS. 4) INTERIOR OF ICE MACHINE BEHIND THE DRIP PANEL CONTAINED SLIGHT MOLD. 5) CAN OPENER AND BASE CONTAINED FOOD PARTICLES AND DEBRIS. 6) SODA GUN AND HOLDER AT THE BAR CONTAINED HEAVY SYRUP BUILD-UP.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  ALL ITEMS ON THE SALAD BAR MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. SEVERAL ITEMS WERE NOT IN COMPLIANCE AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  ALL ITEMS STORED IN THE WALK IN AND REACH IN UNITS MUST BE DATED AND LABELED AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Approved thawing methods used
  FOOD MUST NOT BE THAWED IN STANDING WATER. THE PROPER THAWING METHODS ARE AS FOLLOWS: 1) BY COOKING 2) UNDER COLD RUNNING WATER 3) IN THE REFRIGERATOR 4) IN THE MICROWAVE(CORRECT VIOLATION WIINTH 45 CALENDAR DAYS)
• Wiping cloths: properly used & stored
  LINENS WERE NOT STORED PROPERLY AT VISIT. ALL LINENS USED TO WIPE FOOD CONTACT SURFACES MUST BE STORED IN A SANITIZING SOLUTION IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  DISH MACHINE DID NOT PASS THE STRIP TEST AT VISIT. ESTABLISHMENT MUST USE ALTERNATE METHOD TO SANITIZE ALL ITEMS UNTIL MACHINE IS ADJUSTED OR REPAIRED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  THE FOLLOWING NON-FOOD CONTACT SURFACES WERE UNCLEAN. 1) ALL STAINLESS STEEL STORAGE AREAS THESE AREAS CONTAINED FOOD PARTICLES, DEBRIS AND CLUTTER. ALL CLUTTER MUST BE REMOVED IN ORDER TO PREVENT ATTRACTION OF PEST. 2) EXTERIOR OF ALL EQUIPMENT, EXTERIOR OF EQUIPMENT CONTAINED DIRT, DEBRIS AND GREASE BUILD-UP.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  CEILING HAD PEELING PAINT AT VISIT. ALL FLOORS AND DRAINS MUST BE KEPT CLEAN AT ALL TIMES FREE OF DIRT, DEBRIS, GREASE BUILD-UP AND FOOD PARTICLES IN ORDER TO PREVENT ATTRACTION OF PEST. PAY ATTENTION TO AREA UNDER AND BEHIND ALL EQUIPMENT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Mar 21, 2013 (Complaint)

• Correct response to questions
  NO CFPM ON DUTY(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food properly labeled; original container
  ALL FOOD CONTAINERS NOT LABELED AS TO THIER CONTENT. (Corrected On Site)
• Wiping cloths: properly used & stored
  MULTI PURPOSE USE OF WIPING CLOTHS WITCH NO SANITIZING SOLUTION (Corrected On Site)