- Discarding datemarking (corrected on site)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: CHICKEN FRIES NOT DATEMARKED/TIME STAMPED. EMPLOYEE DISCARDED. CORRECTED ON SIGHT.
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER NOT AT PROPER CONCENTRATION, TESTING AT 0 PPM. MAINTAIN SANITIZER AT 50-100 PPM. CORRECTED ON SIGHT.
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: 1. HAND SINK AT BACK OF KITCHEN TESTING AT 93 DEGREES FAHRENHEIT.2. HAND SINK AT FRONT COUNTER TESTING AT 79 DEGREES FAHRENHEIT. ADJUST SINKS TO A TEMPERATURE OF AT LEAST 100 DEGREES FAHRENHEIT.
- Fruit and/or vegetable washing (corrected on site)
Fruit(s) and/or vegetable(s) not washed thoroughly.
Correction: Raw fruit(s) and/or vegetable(s) shall be thoroughly washed in water to remove soil and other contaminates before being cut, combined with other ingredients, cooked, or served.
Comments: TOMATOES BEING SLICED WITHOUT BEING WASHED. CORRECTED ON SIGHT.
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03/04/2011 | Recheck |
- Discarding datemarking (corrected on site)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: CHICKEN FRIES NOT DATEMARKED/TIME STAMPED. EMPLOYEE DISCARDED. CORRECTED ON SIGHT.
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER NOT AT PROPER CONCENTRATION, TESTING AT 0 PPM. MAINTAIN SANITIZER AT 50-100 PPM. CORRECTED ON SIGHT.
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: 1. HAND SINK AT BACK OF KITCHEN TESTING AT 93 DEGREES FAHRENHEIT.2. HAND SINK AT FRONT COUNTER TESTING AT 79 DEGREES FAHRENHEIT. ADJUST SINKS TO A TEMPERATURE OF AT LEAST 100 DEGREES FAHRENHEIT.
- Fruit and/or vegetable washing (corrected on site)
Fruit(s) and/or vegetable(s) not washed thoroughly.
Correction: Raw fruit(s) and/or vegetable(s) shall be thoroughly washed in water to remove soil and other contaminates before being cut, combined with other ingredients, cooked, or served.
Comments: TOMATOES BEING SLICED WITHOUT BEING WASHED. CORRECTED ON SIGHT.
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02/24/2011 | Routine |
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Restroom
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08/02/2010 | Routine |
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The dining room tables are soiled. Clean the tables often.
Location: Dining room
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07/09/2010 | Non-Illness Complaint |
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: EMPLOYEE WALKED AWAY FROM SANDWICH MAKE LINE AND (1) RINSED KNIFE IN SINK AND THEN CAME BACK TO MAKE LINE; (2) RETRIEVED NEW CONTAINER OF MAYONAISE FROM DRY STORAGE, OPENED AND PLACED INTO HOLDING ON SANDWICH MAKE LINE; (3) DROPPED BASKET OF FOOD ITEMS INTO FRYER; (4) SALTED SANDWICH WITH SALT SHAKER FROM FRENCH FRY HOLDING AREA. WHEN MAKE LINE EMPLOYEE INTERUPTS MAKING SANDWICHES TO PERFORM ANOTHER TASK, GLOVES SHALL BE REMOVED. HANDS SHALL THEN BE WASHED PRIOR TO PUTTING ON NEW SET OF GLOVES AND RETURNING TO SANDWICH MAKE LINE. NOTE: WITNESSED EMPLOYEE BAGGING FOOD ITEMS AT FRONT LINE (NO GLOVES NEEDED) HANDLING FRY BASKETS AND PLACING FOOD ITEMS INTO FRYERS. EMPLOYEES WITH GLOVES ON MAKING SANDWICHES HAD HANDLED FRY BASKETS WITH GLOVES ON. EQUIPMENT AND UTENSILS IN FRY AREA IS BEING HANDLED WITH GLOVES AND WITHOUT GLOVES. FRY AREA SHOULD BE DESIGNATED A "GLOVE" OR "NO GLOVE" AREA. IF A "NO GLOVE" AREA, SANDWICH MAKE LIKE EMPLOYEES SHALL REMOVE GLOVES PRIOR TO HANDLING FRY BASKETS, SALT SHAKERS, UTENSILS AND OTHER EQUIPMENT IN THE AREA. DISCUSSED WITH EMPLOYEE. INFORMED MANAGER.
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: DRINK WITH LID AND STRAW AND DRINK WITH NO LID AND STRAW SITTING ON SHELF WITH FOOD ITEMS IN DRY STORAGE. ALL EMPLOYEE DRINKS SHALL HAVE LIDS AND STRAWS AND BE PLACED IN AN AREA SEPERATE FROM FOOD STORAGE, PREPERATION AND HANDLING AREAS. INSTRUCT EMPLOYEES TO REMOVE GLOVES BEFORE CONSUMING FOOD OR DRINK, CONSUME FOOD/DRINK, AND THEN WASH HANDS BEFORE RETURNING TO KITCHEN AREA.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: LOWER SHELF IN DRY STORAGE, CLOSEST TO DOOR, HOLDING FOOD CONTACT EQUIPMENT IS HEAVILY SOILED. CLEAN/SANITIZED FOOD CONTACT EQUIPMENT IS BECOMING CONTAMINATED BY BEING PLACED ON SHELF. CLEAN SHELF, SANITIZE AND MAINTAIN. DO NOT ALLOW FOOD DEBRIS TO BUILD UP ON SHELVES THAT HOLD FOOD CONTACT EQUIPMENT/UTENSILS.
- Improper hand washing (corrected on site)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: EMPLOYEE CHANGING GLOVES ON SANDWICH MAKE LINE DID NOT WASH HANDS IN BETWEEN GLOVE CHANGES. BOTH HAND SINKS (AT FRONT COUNTER BY SHAKE MACHINE, AT BACK BY DRY STORAGE) COMPLETELY DRY AND SHOWING NO SIGNS OF RECENT HAND WASHING. HANDS MUST BE WASHED PROPERLY AND DRIED PRIOR TO PUTTING ON A NEW SET OF GLOVES. CORRECTED. DISCUSSED WITH EMPLOYEE AND HAD HIM WASH HIS HANDS AND PUT ON NEW SET OF GLOVES. INFORMED MANAGER.
- Improper sanitizing of utensil(s) and equipment (corrected on site)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: EMPLOYEE AT SANDWICH MAKE LINE WALKED KNIFE TO 3-BAY SINK, RINSED KNIFE AND RETURNED KNIFE TO MAKE LINE. ALL EQUIPMENT MUST BE WASHED, RINSED, SANITIZED AND AIR DRYED BEFORE PLACING INTO USE OR IN CONTACT WITH FOOD OR FOOD CONTACT SURFACES/EQUIPMENT. CORRECTED. DISCUSSED WITH EMPLOYEE, INFORMED MANAGER AND PLACED KNIFE IN DIRTY DISH AREA.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BOTTLES HOLDING CLEANING CHEMICALS BY 3-BAY SINK ARE HEAVILY SOILED. CLEAN EXTERIORS OF BOTTLES AND MAINTAIN. (HAND CONTAMINATION ISSUE)
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02/05/2010 | Illness Complaint Recheck |
- Glove Use (Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: EMPLOYEE WALKED AWAY FROM SANDWICH MAKE LINE AND (1) RINSED KNIFE IN SINK AND THEN CAME BACK TO MAKE LINE; (2) RETRIEVED NEW CONTAINER OF MAYONAISE FROM DRY STORAGE, OPENED AND PLACED INTO HOLDING ON SANDWICH MAKE LINE; (3) DROPPED BASKET OF FOOD ITEMS INTO FRYER; (4) SALTED SANDWICH WITH SALT SHAKER FROM FRENCH FRY HOLDING AREA. WHEN MAKE LINE EMPLOYEE INTERUPTS MAKING SANDWICHES TO PERFORM ANOTHER TASK, GLOVES SHALL BE REMOVED. HANDS SHALL THEN BE WASHED PRIOR TO PUTTING ON NEW SET OF GLOVES AND RETURNING TO SANDWICH MAKE LINE. NOTE: WITNESSED EMPLOYEE BAGGING FOOD ITEMS AT FRONT LINE (NO GLOVES NEEDED) HANDLING FRY BASKETS AND PLACING FOOD ITEMS INTO FRYERS. EMPLOYEES WITH GLOVES ON MAKING SANDWICHES HAD HANDLED FRY BASKETS WITH GLOVES ON. EQUIPMENT AND UTENSILS IN FRY AREA IS BEING HANDLED WITH GLOVES AND WITHOUT GLOVES. FRY AREA SHOULD BE DESIGNATED A "GLOVE" OR "NO GLOVE" AREA. IF A "NO GLOVE" AREA, SANDWICH MAKE LIKE EMPLOYEES SHALL REMOVE GLOVES PRIOR TO HANDLING FRY BASKETS, SALT SHAKERS, UTENSILS AND OTHER EQUIPMENT IN THE AREA. DISCUSSED WITH EMPLOYEE. INFORMED MANAGER.
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: DRINK WITH LID AND STRAW AND DRINK WITH NO LID AND STRAW SITTING ON SHELF WITH FOOD ITEMS IN DRY STORAGE. ALL EMPLOYEE DRINKS SHALL HAVE LIDS AND STRAWS AND BE PLACED IN AN AREA SEPERATE FROM FOOD STORAGE, PREPERATION AND HANDLING AREAS. INSTRUCT EMPLOYEES TO REMOVE GLOVES BEFORE CONSUMING FOOD OR DRINK, CONSUME FOOD/DRINK, AND THEN WASH HANDS BEFORE RETURNING TO KITCHEN AREA.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: LOWER SHELF IN DRY STORAGE, CLOSEST TO DOOR, HOLDING FOOD CONTACT EQUIPMENT IS HEAVILY SOILED. CLEAN/SANITIZED FOOD CONTACT EQUIPMENT IS BECOMING CONTAMINATED BY BEING PLACED ON SHELF. CLEAN SHELF, SANITIZE AND MAINTAIN. DO NOT ALLOW FOOD DEBRIS TO BUILD UP ON SHELVES THAT HOLD FOOD CONTACT EQUIPMENT/UTENSILS.
- Improper hand washing (corrected on site)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: EMPLOYEE CHANGING GLOVES ON SANDWICH MAKE LINE DID NOT WASH HANDS IN BETWEEN GLOVE CHANGES. BOTH HAND SINKS (AT FRONT COUNTER BY SHAKE MACHINE, AT BACK BY DRY STORAGE) COMPLETELY DRY AND SHOWING NO SIGNS OF RECENT HAND WASHING. HANDS MUST BE WASHED PROPERLY AND DRIED PRIOR TO PUTTING ON A NEW SET OF GLOVES. CORRECTED. DISCUSSED WITH EMPLOYEE AND HAD HIM WASH HIS HANDS AND PUT ON NEW SET OF GLOVES. INFORMED MANAGER.
- Improper sanitizing of utensil(s) and equipment (corrected on site)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: EMPLOYEE AT SANDWICH MAKE LINE WALKED KNIFE TO 3-BAY SINK, RINSED KNIFE AND RETURNED KNIFE TO MAKE LINE. ALL EQUIPMENT MUST BE WASHED, RINSED, SANITIZED AND AIR DRYED BEFORE PLACING INTO USE OR IN CONTACT WITH FOOD OR FOOD CONTACT SURFACES/EQUIPMENT. CORRECTED. DISCUSSED WITH EMPLOYEE, INFORMED MANAGER AND PLACED KNIFE IN DIRTY DISH AREA.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BOTTLES HOLDING CLEANING CHEMICALS BY 3-BAY SINK ARE HEAVILY SOILED. CLEAN EXTERIORS OF BOTTLES AND MAINTAIN. (HAND CONTAMINATION ISSUE)
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01/20/2010 | Illness Complaint |
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE RUNNING CASH REGISTER AND HANDLING MONEY/PAYMENTS DID NOT WASH HANDS BEFORE HANDLING FRY BASKETS AT FRYER OR HANDLING FRY SCOOP AT FRY STATION. AFTER HANDLING MONEY/PAYMENTS AND CHANGING TASKS, HANDS MUST BE WASHED. EMPLOYEES IN FOOD PREP AREA/FRYER AREA ARE HANDLING ALL EQUIPMENT IN AREA AND MAKING SANDWICHES WITH GLOVES ON. UNWASHED HANDS CONTAMINATE EQUIPMENT BEING HANDLED BY THESE GLOVED EMPLOYEES. DISCUSSED WITH EMPLOYEE. ASKED THAT HANDS BE WASHED WHEN STEPPING AWAY FROM REGISTER TO PERFORM OTHER TASKS.
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10/29/2009 | Recheck |
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE RUNNING CASH REGISTER AND HANDLING MONEY/PAYMENTS DID NOT WASH HANDS BEFORE HANDLING FRY BASKETS AT FRYER OR HANDLING FRY SCOOP AT FRY STATION. AFTER HANDLING MONEY/PAYMENTS AND CHANGING TASKS, HANDS MUST BE WASHED. EMPLOYEES IN FOOD PREP AREA/FRYER AREA ARE HANDLING ALL EQUIPMENT IN AREA AND MAKING SANDWICHES WITH GLOVES ON. UNWASHED HANDS CONTAMINATE EQUIPMENT BEING HANDLED BY THESE GLOVED EMPLOYEES. DISCUSSED WITH EMPLOYEE. ASKED THAT HANDS BE WASHED WHEN STEPPING AWAY FROM REGISTER TO PERFORM OTHER TASKS.
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10/13/2009 | Routine |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: LARGE CLEAR TOTE IN DRY STORAGE AREA, HOLDING PLASTIC MEAT TRAYS AND VEGETABLE TRAYS (NEXT TO SALT), IS SOILED AND NEEDS CLEANED. CLEAN, SANITIZE AND MAINTAIN.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXHAUST GRATE ABOVE THREE-BAY SINK HEAVILY SOILED. CLEAN AND MAINTAIN.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: LEAK AT MOP SINK FAUCET. REPAIR AND MAINTAIN.
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04/16/2009 | Routine |
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Slight leak/water drip in ceiling of walk-in cooler. Find source of water leak and repair.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Walls and floors in walk-in cooler and dry storage need attention ------ food debris and some soiling. Clean and maintain.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: ketchup dispenser/ bag holster soiled and needs cleaned. (no longer in use).
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10/15/2008 | Routine |
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