- Food equipment is not being air dried before being nested together. (1 penalty point)
Corrected on site.
- A cutting board is scored. (1 penalty point)
Corrected on site.
- Critical: Sanitizer concentration in wiping cloth container(s) is too low. (6 penalty points)
Corrected on site.
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
Corrected on site.
- Fan covers in the back walk-in cooler are dirty. (1 penalty point)
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
|
10/19/2015 | Routine | 84 | Advise & Educate |
- 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)
Corrected on site.
- Gaskets are damaged on a refrigerator unit. (1 penalty point)
- 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)
Corrected on site.
- There is a shutoff valve installed downfield of the backflow prevention device at the mop sink. (1 penalty point)
Corrected on site.
- Various floor surfaces in the walk-in cooler are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- The floor is dirty beneath cooking equipment. The floor is dirty in the walk-in cooler. (1 penalty point)
Corrected on site.
2 occurences.
- Ceiling air vents are dusty. (1 penalty point)
|
5/12/2015 | Routine | 86 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Severely dented cans are stored with useable food products. (3 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Food equipment is not being air dried before being nested together. (1 penalty point)
Corrected on site.
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- The eastern reach-in freezer is in disrepair, with accumulation of rust. (1 penalty point)
- Critical: Shelving used to hold clean knives are dirty to sight and touch. The meat slicer is unclean to sight and touch. (6 penalty points)
2 occurences.
- Reach-in cooler gaskets are dirty. Non-food contact surfaces of the wok area are dirty to sight and touch. The meat and cheese cases are dirty to sight and touch. (1 penalty point)
3 occurences.
- Critical: A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (6 penalty points)
- Critical: The water heater does not have sufficient capacity to provide hot water during peak demand, at the hand sink in the ware washing area. (3 penalty points)
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent (exposed concrete). (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
- Critical: There is no hand drying provision at a hand sink in the cheese island. (3 penalty points)
Corrected on site.
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- There are various holes in the walls near the ware washing area. (1 penalty point)
|
1/13/2015 | Routine | 67 | Advise & Educate |
| No violation noted during this evaluation. | 9/26/2014 | Critical Item | 100 | Advise & Educate |
- Not all food employees have a current food handler card on site. (1 penalty point)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. The food preparation table is not sealed to the wall. (1 penalty point)
2 occurences.
- Food storage containers are cracked in the reach-in cooler. Gaskets are damaged on a refrigerator unit. Gaskets are damaged on the walk-in door. (1 penalty point)
3 occurences.
- 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. The canopener is unclean to sight and touch, with metal shavings on the blade. (6 penalty points)
Corrected on site.
2 occurences.
- The floor drain under the 3 compartment sink is clogged or backed-up with water. (1 penalty point)
- Walls are dirty in various areas near the ware washing area. The equipment storage shelving in the food preparation area is unclean with food debris. The bottom shelving in the meat slicing area are unclean, in two separate instances. (1 penalty point)
4 occurences.
- Ceiling air vents are dusty. (1 penalty point)
- Critical: Spray bottles of sanitizer are stored above food equipment in the food preparation area. (3 penalty points)
|
7/30/2014 | Routine | 83 | |
- A box of raw chicken is not covered in the walk in (1 penalty point)
- Caulking on the warewashing machine and 3 compartment sink needs to be replaced (1 penalty point)
- Some vent covers are dusty in the ventilation hood. Fan covers in the walk in are dirty. (1 penalty point)
2 occurences.
- Various areas of the floor are chipped. (1 penalty point)
- The floor is dirty in various areas. (1 penalty point)
- A vent cover is dirty (1 penalty point)
|
2/24/2014 | Routine | 94 | Advise & Educate |
- Critical: Employee drink stored next to Single services items and food containers and does not have lid with a straw. (3 penalty points)
Corrected on site.
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- Critical: Wire shelves in the dishwashing ore are dirty to sight and touch. (6 penalty points)
- The extinguisher equipment in the hood is dirty. Fan covers in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- Employee jacket is stored on top of a food box. (1 penalty point)
Corrected on site.
- Floor is damaged in various areas. (1 penalty point)
|
10/10/2013 | Routine | 87 | Advise & Educate |
- Critical: There are sponges in the handsink. (3 penalty points)
Corrected on site.
- The warewashing handsink does not have a handwashing sign. (1 penalty point)
- There are some exposed holes in the ceiling. The floor is chipped in various areas throughout the kitchen. (1 penalty point)
2 occurences.
|
5/16/2013 | Routine | 95 | Advise & Educate |
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: A spray hose hangs below the flood rim of the 3 compartment sink. (6 penalty points)
- Various floor surfaces are damaged. (1 penalty point)
- The ceiling is dirty in various areas. (1 penalty point)
|
1/7/2013 | Routine | 89 | Advise & Educate |
- Critical: The yogurt and ranch dressing are being held at 45 F. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Areas of the floor are not smooth, non-absorbant, and easily cleanable. (1 penalty point)
|
5/30/2012 | Routine | 92 | Advise & Educate |
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