- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the poultry refrigerator.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
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03/18/2016 | Routine | |
Observations discussed for correction.
- Maintenance Tools - Storing Maintenance Tools (corrected on site)
Observation: The dirty mop bucket noted to be stored in such a way that it is contaminating bread.
Correction: Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
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12/14/2015 | Routine | |
Observations discussed with PIC. Restaurant in good sanitary condition.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
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07/17/2015 | Routine | |
Observation discussed with managers. Kitchen appears very clean
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
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03/23/2015 | Routine | |
| No violation noted during this evaluation. | 12/09/2014 | Routine | |
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The front handwash station is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
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07/29/2014 | Routine | |
| No violation noted during this evaluation. | 04/25/2014 | Routine | |
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station at the dishmachine area is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
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01/08/2014 | Routine | |
- Cooling, Heating, and Holding Capacities (corrected on site)
Observation: Ice bath is not maintaining potentially hazardous foods 41°F or below.
Correction: Repair or replace the ice bath to ensure food items are held at the proper cold holding temperature of 41°F or below . Improper food storage temperatures are a major contributing factor to foodborne illness.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: The bulk milk container tube was observed extending more than 1 inch from the chilled dispensing head.
Correction: The bulk milk container tube shall be cut on the diagonal to extend no more than 1 inch from the dispensing head to prevent contamination and to allow drainage of the tube.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: The bulk milk container tube was observed not cut on the diagonal (45 degree angle).
Correction: The bulk milk container tube shall be cut on the diagonal to extend no more than 1 inch from the dispensing head to prevent contamination and to allow drainage of the tube.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the kitchen is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
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09/10/2013 | Routine | |
Monitor single low-boy to ensure it is kept closed.
No violation noted during this evaluation. | 04/19/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Shake mix cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Single-Service and Single-Use Articles, Use Limitation
Observation: The bulk milk (shake mix) container tube was observed extending more than 1 inch from the chilled dispensing head.
Correction: The bulk milk container tube shall be cut on the diagonal to extend no more than 1 inch from the dispensing head to prevent contamination and to allow drainage of the tube.
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12/12/2012 | Routine | |
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