- Critical: Hard boiled eggs are being held at 49°F in a reach in cooler. Corrected by use of ice bath. (6 penalty points)
Corrected on site.
- Domestic style refrigerator is not durable for commercial use. (1 penalty point)
- Gaskets are damaged on the walk-in cooler unit. A ventilation hood filter is missing. The can opener blade is dull nd producing metal shards. (1 penalty point)
3 occurences.
- Critical: Sanitizer concentration in wiping cloth container(s) is too low. (6 penalty points)
Corrected on site.
- Critical: The interior of the ice machine is unclean. The knife holder is dirty to sight and touch. (6 penalty points)
2 occurences.
- Exterior surfaces of the walk-in doors are dirty. (1 penalty point)
- Various ceiling panels in dry storage room are gapped. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
Corrected on site.
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9/24/2015 | Routine | 72 | Advise & Educate |
- Critical: Raw ground pork is stored above ready-to-eat foods in the walk-in cooler. Raw shell eggs are stored above ready-to-eat food (tortillas) in a cooler. (6 penalty points)
Corrected on site.
2 occurences.
- Critical: Potentially hazardous food (cooked bell pepper) is being cooled in covered containers. (3 penalty points)
Corrected on site.
- Clean equipment (Large pot) is stored on the floor. (1 penalty point)
Corrected on site.
- Cabinetry is not smooth, easily cleanable and non-absorbent in the front service area. (1 penalty point)
- Domestic style refrigerator is not durable for commercial use. (1 penalty point)
- A ventilation hood filter is not tight fitted. Gaskets are damaged on a refrigerator unit. A portion of the soda machine leaking in the front service area. (1 penalty point)
3 occurences.
- Single-use items are being re-used. (1 penalty point)
- Critical: Interior surfaces of the ventilation hood are unclean. Surfaces are unclean around the soda dispenser nozzles. (6 penalty points)
2 occurences.
- Fan covers in the walk-in freezer are dirty. Reach-in cooler handles are dirty. (1 penalty point)
2 occurences.
- Dumpster lids are left open. (1 penalty point)
Corrected on site.
- The floor is dirty in the walk-in freezer. (1 penalty point)
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
|
3/2/2015 | Routine | 76 | Advise & Educate |
- Food equipment is not being air dried before being nested together. (1 penalty point)
Corrected on site.
- The condenser unit in the walk-in freezer is leaking and creating ice build up. (1 penalty point)
- Critical: Sanitizer concentration in wiping cloth container(s) is too low. (6 penalty points)
Corrected on site.
- Critical: The interior of the ice bin is dirty. (6 penalty points)
|
9/24/2014 | Followup | 86 | Advise & Educate |
- Temporary food handler certificates are expired and food employees lack a current food handler permit. (1 penalty point)
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: An employee did not wash hands before putting on gloves. An employee did not wash hands between cleaning tasks and food preparation. (6 penalty points)
2 occurences.
- Critical: Severely dented cans are stored with useable food products. (3 penalty points)
Corrected on site.
- White powdered food containers are not labeled with the current common name of the food. (1 penalty point)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food is being stored on the floor in the dry storage. (1 penalty point)
Corrected on site.
- Critical: Ranch dressing is being held out of temperature control at 47°F on a counter. (6 penalty points)
Corrected on site.
- Critical: Not all potentially hazardous (hard boiled eggs and uncooked meat) and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked, in the walk-in cooler. (3 penalty points)
- Cardboard is being used as shelf liner under the preparation tables. Non-food contact surfaces of equipment are made of unsealed wood, near the front hand sink. (1 penalty point)
2 occurences.
- The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
- Single-use items are being re-used (milik containers). (1 penalty point)
- Critical: The interior of the ice machine is unclean. The meat slicer is unclean to sight and touch. The interior of the ice bin is dirty. Surfaces are unclean around the soda dispenser nozzles. (6 penalty points)
4 occurences.
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: The hand sink in the back preparation area was blocked. The front preparation hand sink is also being used as a dump sink. (3 penalty points)
Corrected on site.
2 occurences.
- There is a gap at the bottom of the exterior door. (1 penalty point)
- The floor is dirty beneath cooking equipment. The floor is dirty in the walk-in freezer. (1 penalty point)
2 occurences.
- Ceiling air vents are dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
Corrected on site.
- Critical: There are numerous live beetles throughout the facility. There are numerous flies present in the facility. (3 penalty points)
2 occurences.
|
9/17/2014 | Routine | 57 | Advise & Educate |
- Some employees do not have a valid food handler card. (1 penalty point)
- There is a box of food stored on the floor in the freezer. A container of onion ring in the fridge are uncovered. (1 penalty point)
Corrected on site.
2 occurences.
- Critical: Thune are containers that are stored unclean. The canopener is unclean to sight and touch. The interior of the ice machine is unclean. (6 penalty points)
3 occurences.
- Reach-in cooler handles and gaskets are dirty. (1 penalty point)
- An employee Cell phone keys are stored on top of a food prep table in the onion ring room. (1 penalty point)
- There are some cranked tiles in the storage room. (1 penalty point)
- The floor underneath the equipment in the onion ring room is dirty. The floor by the carbon dioxide canisters is not clean. (1 penalty point)
2 occurences.
- There is an unused stove being used for Storage (1 penalty point)
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5/31/2013 | Routine | 87 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- Critical: Cut tomatoes and cut lettuce are being held at 47 degrees F in a cooler. (6 penalty points)
Corrected on site.
- Single service items are stored on the floor. (1 penalty point)
Corrected on site.
- Critical: The interior of the ice machine is unclean. The canopener is unclean to sight and touch. (6 penalty points)
2 occurences.
- There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
- Ceiling air vents are dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- A hand sink is not maintained in a clean condition. (1 penalty point)
|
9/14/2012 | Routine | 80 | Advise & Educate |
- The ice scoop is stored with the handle in contact with culinary ice. In-use utensils are stored with handles in contact with food. (1 penalty point)
2 occurences.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Single service items are not stored to prevent contamination. (1 penalty point)
- Critical: Cooling vents in the walk-in fridge are dirty with dust accumulation. (6 penalty points)
- The exterior of various equipment is dirty. (1 penalty point)
- A light in the walk in freezer does not illuminate. (1 penalty point)
|
12/15/2011 | Routine | 89 | Advise & Educate |
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- A container of food is stored on the ground in the walk in fridge. (1 penalty point)
- Critical: Various potentially hazardous foods in the reach-in fridge are holding out of temperature at 53 degrees F. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Various shelving units are made of unsealed wood. (1 penalty point)
- Critical: Cooling vents in the walk in freezer and walk in fridge are dirty with dust accumulation. (6 penalty points)
- The 3-compartment sink faucet is leaking. (1 penalty point)
- A light bulb in the walk in fridge is burnt out. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
Corrected on site.
- Critical: Unapproved chemicals for insect control are stored in the kitchen. (6 penalty points)
|
6/9/2011 | Routine | 74 | Advise & Educate |
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
Corrected on site.
- Single use items are stored on the floor in the back storage area. (1 penalty point)
Corrected on site.
- Critical: The cut tomatoes on the make line are holding out of temperature at 50 degrees F. The raw bacon in the reach-in fridge is holding out of temperature at 48 degrees F. (6 penalty points)
Corrected on site.
2 occurences.
- Critical: The meat slicer is stored dirty. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- Various shelving units are dirty with food debris. (1 penalty point)
- Hand sinks in the back prep area lack hand washing signage. (1 penalty point)
- A light in the walk in freezer does not illuminate. (1 penalty point)
Corrected on site.
- Various walls are damaged. Various ceiling surfaces are damaged. (1 penalty point)
2 occurences.
|
12/6/2010 | Routine | 82 | Advise & Educate |
- Critical: Employee beverages are stored next to single use items in the kitchen area. (6 penalty points)
- Wiping cloths are stored on preparation counters outside of sanitizer. (1 penalty point)
- Critical: The cut tomato on the make line is holding out of temperature at 52 degrees F. The pastrami in the reach-in fridge is holding out of temperature at 47 degrees F. (12 penalty points)
2 occurences.
- Clean dishware are stored/stacked wet. (1 penalty point)
- Various containers of food in the reach-in fridge are not covered to protect from contamination. (1 penalty point)
- Critical: Some chemical bottles are not labeled. (6 penalty points)
|
3/17/2010 | Routine | 73 | Advise & Educate |
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