- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 8/26/2014: MAINTAIN HOT FOODS AT 135 DEGREES FAHRENHEIT HOLDING TEMPERATURE. HEAT FOODS TO 165 DEGREES FAHRENHEIT BEFORE PLACING IN HOT HOLDING AT 135 DEGREES FAHRENHEIT. BLACK BEANS AND SHREDDED CHICKEN TESTING AT 118-121 DEGREES FAHRENHEIT.
Location: Cook line
Equipment: Steam table
- No hand washing (when) (corrected on site)
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: 8/26/2014: (1) EMPLOYEES ARE TO WASH HANDS EVERY TIME BEFORE PUTTING ON GLOVES, EVEN IF HANDS WERE JUST WASHED. (2) EMPLOYEES ARE TO WASH HANDS WHEN ENTERING THE KITCHEN, EACH AND EVERY TIME EVEN IF HANDS WERE JUST WASHED. TRAIN EMPLOYEES ON WHEN TO WASH HANDS.
- Chemical sanitizer concentration (corrected)
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: 8/26/2014: TEST DISH MACHINE DAILY FOR SANITIZER CONCENTRATION. MAINTAIN SANITIZER AT 50-100 PPM. CONTACT CONTRACTOR FOR SERVICE. USE 3-BAY SINK (WASH, RINSE, SANITIZE) UNTIL MACHINE AT PROPER CONCENTRATION OF SANITIZER. RECHECK 8/27/2014.
Location: Three bay area
Equipment: Dishmachine
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: 3-bay
- Hand washing (where) (corrected on site)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: 8/26/2014: WASH HANDS AT DESIGNATED HAND SINK ONLY. NEVER USE PREP OR WASH SINKS FOR HAND WASHING.
Location: Kitchen
Equipment: 3-bay
|
09/03/2014 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 8/26/2014: MAINTAIN HOT FOODS AT 135 DEGREES FAHRENHEIT HOLDING TEMPERATURE. HEAT FOODS TO 165 DEGREES FAHRENHEIT BEFORE PLACING IN HOT HOLDING AT 135 DEGREES FAHRENHEIT. BLACK BEANS AND SHREDDED CHICKEN TESTING AT 118-121 DEGREES FAHRENHEIT.
Location: Cook line
Equipment: Steam table
- No hand washing (when) (corrected on site)
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: 8/26/2014: (1) EMPLOYEES ARE TO WASH HANDS EVERY TIME BEFORE PUTTING ON GLOVES, EVEN IF HANDS WERE JUST WASHED. (2) EMPLOYEES ARE TO WASH HANDS WHEN ENTERING THE KITCHEN, EACH AND EVERY TIME EVEN IF HANDS WERE JUST WASHED. TRAIN EMPLOYEES ON WHEN TO WASH HANDS.
- Chemical sanitizer concentration (corrected)
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: 8/26/2014: TEST DISH MACHINE DAILY FOR SANITIZER CONCENTRATION. MAINTAIN SANITIZER AT 50-100 PPM. CONTACT CONTRACTOR FOR SERVICE. USE 3-BAY SINK (WASH, RINSE, SANITIZE) UNTIL MACHINE AT PROPER CONCENTRATION OF SANITIZER. RECHECK 8/27/2014.
Location: Three bay area
Equipment: Dishmachine
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: 3-bay
- Hand washing (where) (corrected on site)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: 8/26/2014: WASH HANDS AT DESIGNATED HAND SINK ONLY. NEVER USE PREP OR WASH SINKS FOR HAND WASHING.
Location: Kitchen
Equipment: 3-bay
|
08/27/2014 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 8/26/2014: MAINTAIN HOT FOODS AT 135 DEGREES FAHRENHEIT HOLDING TEMPERATURE. HEAT FOODS TO 165 DEGREES FAHRENHEIT BEFORE PLACING IN HOT HOLDING AT 135 DEGREES FAHRENHEIT. BLACK BEANS AND SHREDDED CHICKEN TESTING AT 118-121 DEGREES FAHRENHEIT.
Location: Cook line
Equipment: Steam table
- No hand washing (when) (corrected on site)
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: 8/26/2014: (1) EMPLOYEES ARE TO WASH HANDS EVERY TIME BEFORE PUTTING ON GLOVES, EVEN IF HANDS WERE JUST WASHED. (2) EMPLOYEES ARE TO WASH HANDS WHEN ENTERING THE KITCHEN, EACH AND EVERY TIME EVEN IF HANDS WERE JUST WASHED. TRAIN EMPLOYEES ON WHEN TO WASH HANDS.
- Chemical sanitizer concentration
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: 8/26/2014: TEST DISH MACHINE DAILY FOR SANITIZER CONCENTRATION. MAINTAIN SANITIZER AT 50-100 PPM. CONTACT CONTRACTOR FOR SERVICE. USE 3-BAY SINK (WASH, RINSE, SANITIZE) UNTIL MACHINE AT PROPER CONCENTRATION OF SANITIZER. RECHECK 8/27/2014.
Location: Three bay area
Equipment: Dishmachine
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: 3-bay
- Hand washing (where) (corrected on site)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: 8/26/2014: WASH HANDS AT DESIGNATED HAND SINK ONLY. NEVER USE PREP OR WASH SINKS FOR HAND WASHING.
Location: Kitchen
Equipment: 3-bay
|
08/26/2014 | Routine |
| No violation noted during this evaluation. | 10/23/2013 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: CORRECTED ON SIGHT. CO2 TANKS UNRESTRAINED IN BAR. SECURE WITH CHAIN OR PLACE IN CABINET.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: CHIPOTLE MAYO AND GREEN ONION MAYO TESTING AT 48 - 49 DEGREES FAHRENHEIT. LUNCH RUSH JUST FINISHED. KEEP COLD-TOP LID CLOSED.. DO NOT FILL CONTAINERS MORE THAN HALF FULL. HAVE SYSTEM SERVICED IF UNABLE TO MAINTAIN FOOD TEMPERATURES AT 41 DEGREES OR BELOW.
Location: Deli area
Equipment: Cold top
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: CORRECTED ON SIGHT. RAW EGG CARTON STORED ON TOP OF BOX OF MUSHROOMS. KEEP RAW EGGS SEPERATED FROM PRODUCE.
Location: Prep area
Equipment: Reach in cooler (3 door)
- Improper storage location (corrected)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: CORRECTED ON SIGHT. CUTTING BOARDS STORED BEHIND FAUCET AT 3-BAY SINK. CUTTING BOARDS MOVED TO PROPER STORAGE.
Location: Three bay area
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: CORRECTED ON SIGHT. THERMOMETER PLACED IN COOLER.
Location: Kitchen
Equipment: Cooler/freezer combo
|
05/07/2013 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: CORRECTED ON SIGHT. CO2 TANKS UNRESTRAINED IN BAR. SECURE WITH CHAIN OR PLACE IN CABINET.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: CHIPOTLE MAYO AND GREEN ONION MAYO TESTING AT 48 - 49 DEGREES FAHRENHEIT. LUNCH RUSH JUST FINISHED. KEEP COLD-TOP LID CLOSED.. DO NOT FILL CONTAINERS MORE THAN HALF FULL. HAVE SYSTEM SERVICED IF UNABLE TO MAINTAIN FOOD TEMPERATURES AT 41 DEGREES OR BELOW.
Location: Deli area
Equipment: Cold top
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: CORRECTED ON SIGHT. RAW EGG CARTON STORED ON TOP OF BOX OF MUSHROOMS. KEEP RAW EGGS SEPERATED FROM PRODUCE.
Location: Prep area
Equipment: Reach in cooler (3 door)
- Improper storage location
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: CORRECTED ON SIGHT. CUTTING BOARDS STORED BEHIND FAUCET AT 3-BAY SINK. CUTTING BOARDS MOVED TO PROPER STORAGE.
Location: Three bay area
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: CORRECTED ON SIGHT. THERMOMETER PLACED IN COOLER.
Location: Kitchen
Equipment: Cooler/freezer combo
|
04/30/2013 | Routine |
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW EGGS STORED ABOVE LESS POTENTIALLY HAZARDOUS FOOD ITEMS. MOVE RAW EGGS TO LOWEST SHELF, BENEATH LESS POTENTIALLY HAZARDOUS ITEMS.
Location: Kitchen
Equipment: Reach in cooler (2 door)
|
02/25/2013 | Recheck |
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW EGGS STORED ABOVE LESS POTENTIALLY HAZARDOUS FOOD ITEMS. MOVE RAW EGGS TO LOWEST SHELF, BENEATH LESS POTENTIALLY HAZARDOUS ITEMS.
Location: Kitchen
Equipment: Reach in cooler (2 door)
|
02/18/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: CHEESE AND SAUCES ON THE COLD-TOP OF THE SANDWICH MAKE TABLE IS TESTING AT 43-44 DEGREES FAHRENHEIT. INTERIOR TEMPERATURE IS AT 41 DEGREES FAHRENHEIT. COOLER TEMPERATURE MAY NEED ADJUSTED TO ACCOMODATE THE COLD-TOP LID BEING OPEN DURING BUSY PERIODS. HAVE COOLER SERVICED, FAN AND COILS MAY NEED CLEANED.
Location: Service counter
Equipment: Cold top
|
09/17/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: CHEESE AND SAUCES ON THE COLD-TOP OF THE SANDWICH MAKE TABLE IS TESTING AT 43-44 DEGREES FAHRENHEIT. INTERIOR TEMPERATURE IS AT 41 DEGREES FAHRENHEIT. COOLER TEMPERATURE MAY NEED ADJUSTED TO ACCOMODATE THE COLD-TOP LID BEING OPEN DURING BUSY PERIODS. HAVE COOLER SERVICED, FAN AND COILS MAY NEED CLEANED.
Location: Service counter
Equipment: Cold top
|
09/07/2012 | Routine |
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO HAND TOWELS AT HAND SINK BY THE SERVICE COUNTER. CORRECTED ON SIGHT.
Location: Service counter
Equipment: Hand sink
|
03/20/2012 | Routine |
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