- Not all food employees have a current food handler card. (Proof of training for all employees must be submitted to the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: Raw shelled eggs are being stored on top of pasteurized liquid eggs in Continental brand reach-in refrigerator. Raw shelled eggs are being stored above ready to eat deli meat in a reach-in refrigerator. (6 penalty points)
Corrected on site.
2 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Food is being stored on the floor. (1 penalty point)
Corrected on site.
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
Corrected on site.
- Critical: Cut tomato is being held at 51°F in the make table. (6 penalty points)
- Domestic style freezers are not durable for commercial use. (1 penalty point)
- Shelving in reach-in refrigerator is rusted and is no longer an easily cleanable surface. Cover panel is missing from a reach-in 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. (6 penalty points)
- The faucet is leaking on the food preparation sink. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
|
5/4/2015 | Routine | 73 | Advise & Educate |
- A few employees have expired food handler cards (1 penalty point)
- Critical: Food in the top of the make table is holding temperature of 47 degrees F. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Unwrapped single service items for customer self service are not presented to prevent contamination of lip surfaces by customers. (1 penalty point)
- 'There are no ambient air thermometers in the cold holding equipment. (1 penalty point)
- The soda equipment counter is not sealed to the wall. (1 penalty point)
- The large freezer is in poor repair and has exposed insulation. The gasket on the make table is in poor repair. (1 penalty point)
2 occurences.
- The floor is not clean under the equipment on the cookline. (1 penalty point)
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10/7/2014 | Routine | 87 | Advise & Educate |
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Critical: Cooked ham is being held at 53°F in the make table. (6 penalty points)
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (sliced ham and cooked chicken) (3 penalty points)
- Multiple white freezers are not commercial grade, nor NSF approved. (1 penalty point)
- The interior of the Hotpoint freezer is damaged. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
- An acoustic ceiling tile above the meat slicer is not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
- Employee personal items are not stored separately from food and equipment. (hooded jackets and a purse) (1 penalty point)
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5/15/2013 | Routine | 77 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: Employees are eating in food preparation areas. (3 penalty points)
- Critical: Raw meat is stored above ready-to-eat foods in the walk-in cooler. Raw chicken is stored above ready to eat foods in the walk-in cooler. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Cut tomatoes being held at 46 °F in the make table. (6 penalty points)
- Critical: Cooked tomatoes are being held out of temperature control at 110 °F on a counter. (6 penalty points)
- Employee personal items are stored above and next to food items. (1 penalty point)
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3/22/2012 | Routine | 74 | Advise & Educate |
- Critical: Raw eggs are stored above other foods. (6 penalty points)
- Some food containers are not labeled. (1 penalty point)
- Some kitchen equipment is stored unprotected from contamination. (1 penalty point)
|
4/9/2010 | Routine | 92 | Advise & Educate |
- Critical: Employee drink is stored on shelf next to other foods. (6 penalty points)
Corrected on site.
- Single service items and plates are stored unprotected from contamination. (1 penalty point)
Corrected on site.
- Critical: The interior surface of the ice machine is unclean. (6 penalty points)
Corrected on site.
- Critical: A chemical container is not labeled. (6 penalty points)
Corrected on site.
- Critical: A chemical container is stored next to single use items. (6 penalty points)
Corrected on site.
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2/11/2009 | Routine | 75 | Advise & Educate |
- Critical: An employee drink is being stored on top of a prep area. (6 penalty points)
- Improper thawing method for hanburger meat was observed. (1 penalty point)
- Plates are stored unprotected from contamination. (1 penalty point)
- Critical: The interior surface of ice machine is unclean (lid and splash guard). (6 penalty points)
- A section fo the ceiling above the meat slicer is not smooth or easily cleanable. (1 penalty point)
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5/8/2008 | Routine | 85 | |
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