|Week of ||Score ||Noted Violations|
|10/9/2012 ||83-B |
Dawson Environmental Health is not supplying comments.
|9/25/2012 ||78-C |
Comments not supplied by Dawson Environmental Health. Sorry for the inconvenience.
|3/22/2012 ||84 |
Food residue on containers stored on push cart, wire shelf, & shelving above prep sinks. Remove all food & debris when washing & rinsing utensils, sanitizing compartment of sink should have clear water. Change water to wash compartment frequently when cleaning very greasy utensils. All containers have date labels. However, some are old labels or foods have been kept over 7 days. Replace with new containers with new date labels when preparing foods, remove old labels after use & discard foods if kept past 7 days. COS - Manager discarded foods & changed labels. Ensure handle end of scoops are stored above foods in bulk containers. Use scoops that can be washed & rinsed, avoid using single service for bulk food scoops. Clean out mop sink after use, clean interiors & exteriors of coolers, clean out prep sinks after use & clean hand sink regularly. Clean accumulated residue on cans/cantainers stored below prep table at cook line. Keep bulk food containers free of accumulated debris. All surfaces in kitchen need wiped down. Remove tape below prep sink, material cannot be cleaned. Repair plumbing so faucets do not leak & drains have correct air gaps. Floor under hand sink/prep sinks needs replaced. Floors, walls, & ceiling need cleaned throughout kitchen.Maintenance for floors & walls needed throughout kitchen. Floor/wall junctures need cove base to help prevent accumulation of grease/debris. Hood vent unable to keep excess grease & smoke from collecting on walls & in air throughout establishment. Vent system needs repaired/upgraded. Repair hot water at 3 compartment sink so works at faucet, employees should not need to crawl below sink to shut on/off. Employees not using hot water to clean utensils.
|10/13/2011 ||95 |
Clean out mop sink after use, check interiors & exteriors of coolers for accumulated debris. Clean out prep sinks after use & hand sink regularly. Repair leaking faucets at prep sinks & reinstall air gap at 3 compartment sink. Original air gap has been closed off. Wall & floor at hand sink & prep sinks need repaired/replaced. Surfaces should be free from holes & easy to clean. Floor/wall junctures need cove base to help prevent accumulation of grease/debris.
|4/14/2011 ||89 |
Chicken stored uncovered in WI cooler. Boxes & containers of food left open & uncovered on shelf. COS-foods covered & closed. Food residue & film on "clean" pans, bowls,& containers. Utensils stored in standing water & grime. Check food contact surfaces for cleanliness to sight & touch before storage or reuse. Set up 3 compartment sink in order of wash, rinse, & sanitize to clean utensils. Single service cups stored in ice bin, keep stored out of foods. Clean all sinks & drainboards including under lips & ledges. Clean interiors & exteriors of coolers & freezers. Accumulation of grease on tables & fryer equipment at grill station. Keep clean. Accumulation of dust & grease on hood vent & ansul system. Needs cleaned. Bathrooms need cleaned, fixtures & floors dirty. Accumulation of grease on floors, walls & ceilings. Keep clean. Exhaust fan not able to keep up with amount of grease produced. Need adequate ventilation in kitchen/dining area.
|3/18/2011 ||71 |
Employee assembling plates with one gloved & one bare hand. Unable to plate foods without touching foods with bare hand. Maintain no bare hand contact with ready to eat foods. Employees rinsing utensils under water & putting back with clean utensils. Clean utensils in order of wash, rinse, sanitize then air dry. Food residue on pans & containers. Clean to sight & touch before storage or reuse. WI cooler unable to hold foods at 41F or less, withold from sale. Observed all potentially hazardous foods placed in trash by employees. Employee reusing same disposable glove. Taking on & off at prep table. Use gloves for one task & discard after use. Sinks & drain boards have film & debris. Clean grease under table top oven & side of equipment. Clean out food debris in RI cooler. Accumulation of grease/debris along floors, walls & ceiling. Exhaust fan not able to keep up with amount of grease produced. Need adequate ventilation in kitchen/dining area.
|1/27/2011 ||93 |
Wiping cloth stored over ledge of prep sink. Keep submerged in sanitizing solution between uses. COS - bucket prepared. Seal wood shelving in WI cooler. Much cleaning has been observed, continue to work on gaskets & corners of coolers to remove accumulated debris. Bottom of RI freezer needs cleaned. Clean interior of WI cooler. Clean underbelley of table top oven. Much grease has been cleaned up. Continue to clean accumulation of grease on wall at fryer station. Deep clean floor/wall juncture along kitchen areas. Clean behind freezer chest at WI cooler door.
|1/25/2011 ||57 |
Cabbage leaning against box of raw chicken. Onions stored beside eggs & bacon. Store ready to eat foods above raw animal foods. Food debris on pans. Clean to sight & touch before storage or reuse. Hands must be washed before donning gloves. Use soap & paper towels when washing hands. Employee handling lettuce with bare hands. Avoid bare hand contact with ready to eat foods. Cheese held in RI cooler not maintaining 41F or less. Withold from sale. Lunch meats expired January 21st-24th. Discard foods once reach manufacturers exp. sell by or use by date. Clean grease under table top oven & at grill. Clean interiors & exteriors of coolers. Accumulation of grease along walls & ceiling. Grease on wall under grill top. Debris along floor/wall juncture throughout kitchen & back room,clean under milk crates & behind equipment.
|1/4/2011 ||57 |
Raw animal foods stored above & beside ready to eat foods. Keep foods stored separate. COS - raw animal foods moved to bottom shelf in WI cooler. Employee rinsing utensils under running water & storing. Utensils must be cleaned in order of wash,rinse, then sanitize before air drying. Dried food debris on pans & tongs.Clean to sight & touch before storage or reuse. Accumulation of debris on interior of rice cooker. Foods on ice not held at 41F or less. Discard. Foods placed on back ledge of steam table & ledge of stove held below 135F for hot holding. More foods being prepared for hot holding than steam table & stove top can hold. Pans placed on back ledge not maintaining temperature. Either prepare less food or provide more hot holding space/equipment. Clean all sinks & drainboards throughout, including under ledges. Clean grease under table top oven & at grill. Dirty utensils stacked up in vegetable sink. Sink is dedicated for washing fruits & vegtables & no other purpose. COS - utensils removed. Accumulation of grease along walls & ceiling. Grease & residue along floor wall juncture & under equipment. Keep clean. Need a posted consumer advisory.
|12/7/2010 ||79 |
Raw food stored above ready to eat foods in WI cooler (repeat violation) Keep foods stored covered in WI cooler (repeat violation). Utensils not being sanitized when cleaned, clean all utensils at 3 compartment sink in order of wash, rinse, sanitize, then air dry. Food residue on stored "clean" pans & containers. Check for cleanliness to sight & touch before storage. (repeat violation). Keep coolers exteriors & interiors free from accumulated debris, especially around handles & gaskets, keep sinks & drain boards free from accumulated residue.(repeat violation). Clean walls & floor/wall junctures, clean routinely & maintain free from accumulated debris (repeat violation).
|12/3/2010 ||58 |
Wash hands before donning gloves. Avoid bare hand contact w/ready to eat foods. Store raw animal foods below ready to eat foods. Keep foods covered when stored in WI cooler. Mold/mildew on food processor. Grime in tea urn nozzle spouts. Clean utensils in order of wash, rinse,sanitize. Grime on cutting board,residue on "clean" utensils. Foods on counter top RI must maintain 41F or less. Foods placed on back ledge of steam table below 135F for hot holding. More foods being prepared than steam table can hold,pans placed on back ledge not maintaining temperature. Either prepare less food or provide more hot holding space/equipment. Calibrate food probe thermometers.Cover coffee grinds at cutomer self service area. Keep wiping cloths stored submerged in sanitizer solution,have minimum concentration requirements. Coffee stirrers must be either individually wrapped or in a dispenser at customer self service area. Remove accumulation of baked on debris on lips of baking pans. Need test strips. Clean all sinks, drain boards, shelves, coolers throughout expecially around handles & bottoms shelves. Repair leaky hot water at veggie sink, repair cold water at sink so available. Clean all walls & floors throughout kitchen.
|6/10/2010 ||77 |
Mop water being dumped on ground.Knives,spatula dirty,pans better but not completely clean. (Repeat) Freezer dirty.(Repeat) No CFSM on staff.Better housekeeping but more cleaning needed under equipment. (Repeat) Cold prep temperatures front house hold refrigeration temps out. Much improved.
|6/3/2010 ||42 |
(Repeat) Back door does not self close,has gap,front doors have gap.3 compartment sink does not have air break,shelf over 3 compartment sink-black flag,fly paper,Vitamin C tablets(3 bottles) toilet paper, vcr tapes, plates.(Repeat) Shelf partially lined with tin foil.Non food grade container above 3 compartment sink. "Washed" stainless steel pans with food residue.Greasy ladder standing in wash room.Fly spray stored next to flour.Rice warmer dirty.Light shield missing in cook oven.Dishwashing in vegetable & meat sink.(Repeat) Sinks not labeled.Out of date milk.Raw hamburger stored with cabbage.Eggs stored over open container of beets.Sour cream container with cranberry sauce inside.Dead fly on dirty lid of sliced ham.Non food grade containers.Dirty lids stored in walk in cooler.Random date marking.Metal pans with 1/2" build up of grease & food stored for future use - not wash, rinsed & sanitized.Ice chest dirty.(Repeat) Walk in cooler dirty.All equipment,floors,walls, in food prep and dishwashing dirty with heavy build up of grease, food, and dirty.Foods out of temperature.
|12/7/2009 ||86 |