- Critical: Severely dented cans are stored with useable food products. (3 penalty points)
- Critical: Raw chorizo is being stored above cooked and ready to eat ham. (6 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- Clean equipment is not covered or inverted to prevent contamination. Clean equipment is stored on the floor. (1 penalty point)
2 occurences.
- The soda dispenser is leaking and in need of repair. The ice machine compressor is missing its cover. (1 penalty point)
2 occurences.
- Critical: Sanitizer concentration in wiping cloth container(s) is too low. (6 penalty points)
Corrected on site.
- Critical: Surfaces of the stand mixer above the bowl are dirty. (6 penalty points)
- Critical: A hand sink was being used as a dump sink. (3 penalty points)
- There are lots of used cardboard boxes stored outside on the cement pad. (1 penalty point)
- The floor is dirty in various areas. (1 penalty point)
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10/5/2015 | Critical Item | 70 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
Corrected on site.
- Critical: There is standing water throughout the back storage area. (6 penalty points)
- Critical: Cooked sausage is being held at 115°F in a warmer. (6 penalty points)
Corrected on site.
- Filters in the exhaust hood are not tight fitting. (1 penalty point)
- Critical: The meat slicer is unclean to sight and touch. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- Critical: A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (6 penalty points)
- Critical: The atmospheric pressure breaker on the mop sink is no longer functionable. (6 penalty points)
- Critical: A hand sink is being used for purposes other than hand washing. (3 penalty points)
- The back door is propped open. (1 penalty point)
Corrected on site.
- The surface under a microwave is not smooth or easily cleanable. (1 penalty point)
- Light intensity in the walk in freezer is less than 10 foot candles. (1 penalty point)
- There are small holes in the wall throughout the facility. (1 penalty point)
|
7/13/2015 | Routine | 58 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
Corrected on site.
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
Corrected on site.
- Critical: Cooked sausage is being held at 98°F in a warmer. (6 penalty points)
Corrected on site.
- A filter in the stove hood is damaged. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Sanitizer concentration in wiping cloth container(s) is too low. (6 penalty points)
Corrected on site.
- The interior of the microwave is unclean. (1 penalty point)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: A tray of food was being stored at the hand sink. (3 penalty points)
Corrected on site.
- The faucet is leaking on the hand sink. (1 penalty point)
|
1/14/2015 | Routine | 75 | Advise & Educate |
- Food containers are not labeled with the common name of the food. (1 penalty point)
Corrected on site.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- The hand sink is leaking (1 penalty point)
Corrected on site.
- Light fixtures above the cook line are repaired with duct tape. (1 penalty point)
- There is a hole in the wall at the wear-washing area. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
|
8/11/2014 | Followup | 94 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Lack of knowledge on Cooking temperatures. (3 penalty points)
- Critical: Severely dented cans are stored with useable food products. (3 penalty points)
- Critical: Ground beef is being stored above whole beef. Partially cooked chicken is being stored above beef in the walk in cooler. Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
3 occurences.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Bowls are used for food scoops and are stored inside food containers. In-use utensils are stored with handles in contact with food. (1 penalty point)
2 occurences.
- A wet wiping cloth is being used to clean knives. (1 penalty point)
- A container of white powder is not protected from contamination in the dry storage area. Food is being stored on the floor in the walk in freezer. (1 penalty point)
2 occurences.
- Critical: A tray of pie crusts are being stored on a garbage can. (6 penalty points)
- Critical: Bread pudding is being held at 45°F in the pastry cabinet. (6 penalty points)
- Critical: Cooked potatoes are being held out of temperature control at 70°F on a counter. (6 penalty points)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. The 3-compartment sink is not sealed to the adjacent wall. Non-portable equipment is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
3 occurences.
- Filters in the hood are gapped. Gaskets are damaged on a refrigerator unit. (1 penalty point)
2 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (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. (6 penalty points)
3 occurences.
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: knives are being stored in hand sink. (3 penalty points)
- The faucet is leaking on the hand sink. (1 penalty point)
- Critical: There is no soap at the hand sink. (3 penalty points)
- Cardboard is being used as a floor line in the walk in freezer. (1 penalty point)
- The floor is dirty in various areas. Walls are dirty in various areas. (1 penalty point)
2 occurences.
- Ceiling air vents are dusty. (1 penalty point)
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8/6/2014 | Routine | 37 | Advise & Educate |
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- Food is being stored on the floor. Food in the storage room is not covered to prevent contamination. (1 penalty point)
2 occurences.
- Critical: Raw egg is being held at 45°F in the make table. Sliced tomato is being held at 48°F in the make table. (6 penalty points)
2 occurences.
- Critical: Food is being stored in non-reusable containers. (6 penalty points)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Surfaces of the stand mixer above the bowl are dirty. (6 penalty points)
- Critical: A spray hose hangs below the flood rim of mop sink. (6 penalty points)
- Ceiling vent is being held in place with duct tape. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
|
4/18/2014 | Routine | 66 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
Corrected on site.
- Critical: Raw meat is stored above cooked meat in a reach-in cooler and walk-in cooler. (6 penalty points)
Corrected on site.
- Flour bin is not labeled. Sugary container in the dry storage room is not labeled. (1 penalty point)
2 occurences.
- Milk crates in the walk-on cooler on stored on the floor. Food container in the dry storage room is missing a lid. (1 penalty point)
2 occurences.
- Critical: Diced ham in a reach-in cooler and ribs in the walk-in cooler are not date-marked. (3 penalty points)
- Dishwasher racks are stored on the floor. Waffle maker is stored on the floor in the dry storage room. (1 penalty point)
Corrected on site.
2 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Soda dispenser spigots are unclean. (6 penalty points)
Corrected on site.
- Critical: Handwashing sinks are used for other purposes other than hand washing. Items are stored in the hand washing sink. (3 penalty points)
Corrected on site.
2 occurences.
- Dumpster lids are left open. (1 penalty point)
- Employee drinks are stored in the dishwasher and prep area. (1 penalty point)
- The floor is dirty in various areas. There is an accumulation of debris behind the ice machine and cylinder tank. (1 penalty point)
2 occurences.
- There is an accumulation of trash in the area outside the back door. (1 penalty point)
|
12/16/2013 | Routine | 67 | Advise & Educate |
- Critical: Raw bacon is stored above tortilla in a make table. (6 penalty points)
Corrected on site.
- Squeeze bottle is not labeled. (1 penalty point)
Corrected on site.
- Critical: Meat loaf is being held at 50 °F in the make table. (6 penalty points)
Corrected on site.
- Critical: Grilled chicken is being held at 120 °F in a warmer. (6 penalty points)
Corrected on site.
- Critical: Cooked ribs held over night is not date-marked. (3 penalty points)
Corrected on site.
- Food equipment is not being air dried before being nested together. (1 penalty point)
Corrected on site.
- There is no splash guard for the hand sink next to the clean storage rack. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
Corrected on site.
- Filters are missing in the exhaust hood. (1 penalty point)
Corrected on site.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The top interior of the ice machine is unclean. (6 penalty points)
- Critical: A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (6 penalty points)
Corrected on site.
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- Dumpster lids are left open. (1 penalty point)
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7/3/2013 | Routine | 57 | Advise & Educate |
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