- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 4/29/2014: STORE CHEMICALS AWAY FROM FOOD AND FOOD CONTACT ITEMS. CURRENTLY, GLASS CLEANER STORED WITH FOOD ITEMS AT DINER BAR IN DINING ROOM. PLACE IN CHEMICAL STORAGE WHEN NOT IN USE.
Location: Sales floor
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 4/29/2014: (1) DISCONTINUE REUSING PLASTIC FOOD CONTAINERS AS FOOD STORAGE CONTAINERS IN MULTIPLE AREAS TRHOUGH OUT KITCHEN. PLASTIC CONTAINERS THAT FOOD IS STORED IN DURING SHIPPING ARE NOT MEANT TO BE REUSED OR TO WITHSTAND MULTIPLE WASHING, RINSING AND SANITIZING CYCLES. USE APPROVED FOOD GRADE RIGID PLASTIC OR METAL CONTAINERS FOR FOOD STORAGE. (2) DISCARD EGG CRATES. DO NOT REUSE FOR ANY REASON.
Location: Kitchen
Equipment: Reach in cooler
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 4/29/2014: (1) DISCONTINUE REUSING PLASTIC FOOD CONTAINERS AS FOOD STORAGE CONTAINERS IN MULTIPLE AREAS TRHOUGH OUT KITCHEN. PLASTIC CONTAINERS THAT FOOD IS STORED IN DURING SHIPPING ARE NOT MEANT TO BE REUSED OR TO WITHSTAND MULTIPLE WASHING, RINSING AND SANITIZING CYCLES. USE APPROVED FOOD GRADE RIGID PLASTIC OR METAL CONTAINERS FOR FOOD STORAGE. (2) DISCARD EGG CRATES. DO NOT REUSE FOR ANY REASON.
Location: Kitchen
Equipment: Chest freezer
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 4/29/2014: (1) DISCONTINUE REUSING PLASTIC FOOD CONTAINERS AS FOOD STORAGE CONTAINERS IN MULTIPLE AREAS TRHOUGH OUT KITCHEN. PLASTIC CONTAINERS THAT FOOD IS STORED IN DURING SHIPPING ARE NOT MEANT TO BE REUSED OR TO WITHSTAND MULTIPLE WASHING, RINSING AND SANITIZING CYCLES. USE APPROVED FOOD GRADE RIGID PLASTIC OR METAL CONTAINERS FOR FOOD STORAGE. (2) DISCARD EGG CRATES. DO NOT REUSE FOR ANY REASON.
Location: Kitchen
Equipment: Reach in cooler
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 4/29/2014: (1) DO NOT STORE RAW HAMBURGER PATTIES WITH RAW BACON AND HOT DOGS. RAW HAMBURGER HAS A HIGHER HAZARD POTENTIAL THEN RAW BACON AND HOT DOGS. RAW BACON AND RAW HOT DOGS MAY NOT BE COOKED TO PROPER TEMPERATURE TO KILL ANY RAW HAMBURGER CONTAMINATES. (2) DO NOT STORE RAW SAUSAGE WITH COOKED SLICED HAM OR SAUSAGE LINKS. RAW SAUSAGE HAS A HIGHER HAZARD POTENTIAL THEN COOKED HAM AND SAUSAGE LINKS.
Location: Cook line
Equipment: Cold top
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 4/29/2014: (1) STORE SINK STRAINERS AWAY FROM SANITIZED FOOD EQUIPMENT. CURRENTLY, SINK STRAINERS ARE STORED IN CONTACT WITH FOOD CONTACT CONTAINERS ON SHELF ABOVE 2-BAY SINK, SINK STRAINERS ARE SOILED. (2) CLEAN AND SANITIZE METAL PANS HOLDING UTENSILS ON WIRE SHELVING ACROSS FROM 2-BAY SINK. (3) CLEAN AND SANITIZE PIZZA STONE AT LEAST EVERY 24 HOURS. (4) CLEAN AND SANITIZE CONTAINERS WHEN SOILED. CURRENTLY INTERIOR AND LID OF RUB SEASONING CONTAINER IS SOILED.
Location: Kitchen
Equipment: 2-bay
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 4/29/2014: (1) STORE SINK STRAINERS AWAY FROM SANITIZED FOOD EQUIPMENT. CURRENTLY, SINK STRAINERS ARE STORED IN CONTACT WITH FOOD CONTACT CONTAINERS ON SHELF ABOVE 2-BAY SINK, SINK STRAINERS ARE SOILED. (2) CLEAN AND SANITIZE METAL PANS HOLDING UTENSILS ON WIRE SHELVING ACROSS FROM 2-BAY SINK. (3) CLEAN AND SANITIZE PIZZA STONE AT LEAST EVERY 24 HOURS. (4) CLEAN AND SANITIZE CONTAINERS WHEN SOILED. CURRENTLY INTERIOR AND LID OF RUB SEASONING CONTAINER IS SOILED.
Location: Kitchen
Equipment: Wire shelving
- Packaging integrity (corrected)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: 4/29/2014: DO NOT USE FOOD ITEMS IN DENTED CANS. CURRENTLY, CAN OF CHICKEN BROTH AND TOMATO KETCHUP DENTED AT SEAMS (STORED AT DINER BAR IN DINING ROOM).
Location: Sales floor
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: 4/29/2014: DATE MARK AND LABEL FOOD CONTENTS ON ALL POTENTIALLY HAZARDOUS FOOD ITEMS IN MULTIPLE AREAS THROUGH OUT KITCHEN. FOOD STORAGE CONTAINERS HELD LONGER THAN 24 HOURS NEED TO BE DATEMARKED (EXAMPLE: SOUPS, GRAVIES, RAW MEATS, SLICED HAM, COLESLAW, SLICED RAW POTATOES, ETC.).
Location: Kitchen
Equipment: Reach in cooler
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: 4/29/2014: DATE MARK AND LABEL FOOD CONTENTS ON ALL POTENTIALLY HAZARDOUS FOOD ITEMS IN MULTIPLE AREAS THROUGH OUT KITCHEN. FOOD STORAGE CONTAINERS HELD LONGER THAN 24 HOURS NEED TO BE DATEMARKED (EXAMPLE: SOUPS, GRAVIES, RAW MEATS, SLICED HAM, COLESLAW, SLICED RAW POTATOES, ETC.).
Location: Kitchen
Equipment: Reach in cooler
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: 4/29/2014: DATE MARK AND LABEL FOOD CONTENTS ON ALL POTENTIALLY HAZARDOUS FOOD ITEMS IN MULTIPLE AREAS THROUGH OUT KITCHEN. FOOD STORAGE CONTAINERS HELD LONGER THAN 24 HOURS NEED TO BE DATEMARKED (EXAMPLE: SOUPS, GRAVIES, RAW MEATS, SLICED HAM, COLESLAW, SLICED RAW POTATOES, ETC.).
Location: Kitchen
Equipment: Reach in cooler
- 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: 4/29/2014: IN-PLACE SANITIZER TESTING AT 200+ PPM, TOO HIGH TO USE ON FOOD CONTACT SURFACES. MAINTAIN SANITIZER (SODIUM HYPOCHLORITE/BLEACH) BETWEEN 50-100 PPM. USE TEST STRIPS TO VERIFY CONCENTRATION EVERY TIME SOLUTION IS MADE.
Location: Three bay area
- Additional Requirements (corrected)
a) If necessary to protect against public health hazards or nuisances, the regulatory authority may temporarily impose specific regulations in addition to the requirements contained in this rule that are authorized by law.b) The regulatory authority shall document the conditions that necessitate the imposition of additional requirements and the underlying public health rationale. The documentation shall be provided to the retail food establishment and a copy shall be maintained in the regulatory authority's file for the retail food establishment.
Correction: Implement additional requirements as written.
Comments: 4/29/2014: REMOVE DRYER VENT EXTENSION/TUBING USED TO COVER ELECTRICAL CONDUIT ALONG EAST WALL CLOSE TO CEILING. INSTALL METAL PROTECTIVE COVER MEANT FOR COVERING CONDUIT LINES. CURRENT DRYER VENT TUBING IS NOT EASILY CLEANABLE OR MADE OF RIGID METAL. HOLE IN DRYER VENT TUBING.
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 4/29/2014: STORE ALL EQUIPMENT IN INVERTED POSITION TO PREVENT CONTAMINATION OF FOOD CONTACT SURFACE (EXAMPLE: BOWLS, PLATES, CUPS, PIZZA PANS, STORAGE CONTAINERS, ETC.). CURRENTLY, EQUIPMENT IS STORED WITH FOOD CONTACT SURFACE UP ALLOWING CONTAMINATION.
Location: Kitchen
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: 4/29/2014: HANG MOP HEADS TO DRY AFTER USE (MOP SINK AREA IN BATHROOM). EMPTY USED MOP BUCKET WATER PROMPTLY, CLEAN AND SANITIZE MOP BUCKET AFTER USE (IN KITCHEN).
Location: Kitchen
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: 4/29/2014: HANG MOP HEADS TO DRY AFTER USE (MOP SINK AREA IN BATHROOM). EMPTY USED MOP BUCKET WATER PROMPTLY, CLEAN AND SANITIZE MOP BUCKET AFTER USE (IN KITCHEN).
Location: Chemical room
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: 4/29/2014: DISCARD PLASTIC CUTTING BOARD THAT IS PARTIALLY MELTED AND HEAVILY STAINED.
Location: Kitchen
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: 4/29/2014: LABEL PLASTIC CONTAINER OF RUB SEASONING.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 4/29/2014: STORE WET CLOTHS IN IN-PLACE SANITIZER BUCKET OR PLACE IN SOILED LINEN STORAGE WHEN NOT IN USE. CURRENTLY WET CLOTHS LAYING ON FOOD PREP SURFACES AND NEAR FOOD CONTACT EQUIPMENT. WET CLOTHS LEFT OUT OF IN-PLACE SANITIZER GROW BACTERIA AND CONTAMINATE SURFACES WHEN WIPED. DISCARD HEAVILY STAINED CLOTHS.
Location: Kitchen
- Food equipment classification standards. (corrected)
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: 4/29/2014: DISCONTINUE USING RESIDENTIAL STYLE CROCK POT AND 3-POT WARMER FOR HOLDING FOOD HOT. USE COMMERCIAL EQUIPMENT APPROVED BY ANSI FOR USE IN COMMERCIAL KITCHEN FACILITIES. RESIDENTIAL STYLE EQUIPMENT IS NOT ALLOWED FOR USE IN COMMERCIAL KITCHENS.
Location: Kitchen
- Nonfood contact surface design (corrected)
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: 4/29/2014: REMOVE DUCT TAPE FROM MICROWAVE HANDLE. IF HANDLE IS BROKEN, REPLACE MICROWAVE WITH COMMERCIAL MICROWAVE MEANT FOR COMMERCIAL KITCHEN USE.
Location: Kitchen
- Wood (corrected)
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: 4/29/2014: DISCARD WOOD CUTTING BOARD. USE RIGID PLASTIC CUTTING BOARDS THAT CAN EASILY BE SANITIZED AND RESURFACED IF NEEDED.
Location: Kitchen
Equipment: Wire shelving
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 4/29/2014: (1) STORE CHEESECAKE SLICES IN SEALED PACKAGES, CONTAINERS WITH LIDS THAT SEAL OR IN PLASTIC WRAP. CURRENTLY, CHEESECAKE STORED IN STYROFOAM CARRY-OUT CONTAINER WHICH DOES NOT PREVENT CONTAMINATION. (2) STORE FOOD CONTAINERS AT LEAST 6 INCHES OFF OF FLOOR (EXAMPLE: RUB SEASONING, VEGETABLE OIL, CANS OF SODA, 2 LITERS OF SODA).
Location: Kitchen
Equipment: Chest freezer
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 4/29/2014: MOVE SOILED LINEN STORAGE BAGS AWAY FROM SANITIZED FOOD EQUIPMENT FOOD ITEMS. CURRENTLY, BAGS HANGING NEXT TO SANITIZED EQUIPMENT NEXT TO 3-BAY.
Location: Three bay area
Equipment: 3-bay
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 4/29/2014: (1) REMOVE DEFROST FROM INTERIOR OF 1-DOOR REACH-IN COOLER BY 2-BAY SINK. CURRENTLY HEAVY FROST BUILD-UP AT BACK OF UNIT. (2) CLEAN AND SANITIZE ALL SHELVES THROUGH OUT KITCHEN. CURRENTLY SHELVES AND WIRE SHELVING ARE SOILED WITH FOOD DEBRIS BUILD-UP. (3) CLEAN AND SANITIZE FAN SITTING BY COLD-TOP COOLER ON COOK LINE. CURRENTLY HEAVILY SOILED WITH FOOD DEBRIS BUILD-UP. MAINTAIN IN CLEAN AND SANITARY CONDITION AT ALL TIMES.
Location: Kitchen
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 4/29/2014: CLEAN AND SANITIZE DRAIN TRAY AT FOUNTAIN SODA MACHINE IN DINING ROOM. CLEAN AT LEAST EVERY 24 HOURS.
Location: Dining room
Equipment: Soda machine
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 4/29/2014: (1) CLEAN AND SANITIZE INTERIOR OF MICROWAVE OVEN AT LEAST EVERY 24 HOURS. (2) CLEAN AND SANITIZE TOASTERS. INTERIORS ARE HEAVILY SOILED.
Location: Kitchen
Equipment: Microwave oven
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: 4/29/2014: PROVIDE QUATERNARY (BLUE TABLETS) AND SODIUM HYPOCHLORITE (BLEACH) TEST STRIPS FOR MONITORING SANITIZER CONCENTRATIONS.
Location: Three bay area
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 4/29/2014: DISCONTINUE USING PLASTIC BEVERAGE PITCHER FOR SCOOP IN PIZZA SAUCE CONTAINER AT PIZZA MAKE TABLE. BEVERAGE PITCHER NOT DESIGNED AS A UTENSIL.
Location: Kitchen
Equipment: Pizza make table
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 4/29/2014: (1) REMOVE SCOOP UTENSIL FROM CONTAINER OF PARMENSAN CHEESE IN 1-DOOR REACH-IN COOLER BY 2-BAY SINK. DO NOT STORE UTENSIL IN FOOD PRODUCT WHILE IN STORAGE. (2) REMOVE PLASTIC BEVERAGE PITCHER FROM CONTAINER OF PIZZA SAUCE. DO NOT STORE UTENSIL IN FOOD PRODUCT WHILE IN STORAGE.
Location: Kitchen
Equipment: Reach in cooler
|
05/09/2014 | Recheck |
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 4/29/2014: STORE CHEMICALS AWAY FROM FOOD AND FOOD CONTACT ITEMS. CURRENTLY, GLASS CLEANER STORED WITH FOOD ITEMS AT DINER BAR IN DINING ROOM. PLACE IN CHEMICAL STORAGE WHEN NOT IN USE.
Location: Sales floor
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 4/29/2014: (1) DISCONTINUE REUSING PLASTIC FOOD CONTAINERS AS FOOD STORAGE CONTAINERS IN MULTIPLE AREAS TRHOUGH OUT KITCHEN. PLASTIC CONTAINERS THAT FOOD IS STORED IN DURING SHIPPING ARE NOT MEANT TO BE REUSED OR TO WITHSTAND MULTIPLE WASHING, RINSING AND SANITIZING CYCLES. USE APPROVED FOOD GRADE RIGID PLASTIC OR METAL CONTAINERS FOR FOOD STORAGE. (2) DISCARD EGG CRATES. DO NOT REUSE FOR ANY REASON.
Location: Kitchen
Equipment: Reach in cooler
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 4/29/2014: (1) DISCONTINUE REUSING PLASTIC FOOD CONTAINERS AS FOOD STORAGE CONTAINERS IN MULTIPLE AREAS TRHOUGH OUT KITCHEN. PLASTIC CONTAINERS THAT FOOD IS STORED IN DURING SHIPPING ARE NOT MEANT TO BE REUSED OR TO WITHSTAND MULTIPLE WASHING, RINSING AND SANITIZING CYCLES. USE APPROVED FOOD GRADE RIGID PLASTIC OR METAL CONTAINERS FOR FOOD STORAGE. (2) DISCARD EGG CRATES. DO NOT REUSE FOR ANY REASON.
Location: Kitchen
Equipment: Chest freezer
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 4/29/2014: (1) DISCONTINUE REUSING PLASTIC FOOD CONTAINERS AS FOOD STORAGE CONTAINERS IN MULTIPLE AREAS TRHOUGH OUT KITCHEN. PLASTIC CONTAINERS THAT FOOD IS STORED IN DURING SHIPPING ARE NOT MEANT TO BE REUSED OR TO WITHSTAND MULTIPLE WASHING, RINSING AND SANITIZING CYCLES. USE APPROVED FOOD GRADE RIGID PLASTIC OR METAL CONTAINERS FOR FOOD STORAGE. (2) DISCARD EGG CRATES. DO NOT REUSE FOR ANY REASON.
Location: Kitchen
Equipment: Reach in cooler
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 4/29/2014: (1) DO NOT STORE RAW HAMBURGER PATTIES WITH RAW BACON AND HOT DOGS. RAW HAMBURGER HAS A HIGHER HAZARD POTENTIAL THEN RAW BACON AND HOT DOGS. RAW BACON AND RAW HOT DOGS MAY NOT BE COOKED TO PROPER TEMPERATURE TO KILL ANY RAW HAMBURGER CONTAMINATES. (2) DO NOT STORE RAW SAUSAGE WITH COOKED SLICED HAM OR SAUSAGE LINKS. RAW SAUSAGE HAS A HIGHER HAZARD POTENTIAL THEN COOKED HAM AND SAUSAGE LINKS.
Location: Cook line
Equipment: Cold top
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 4/29/2014: (1) STORE SINK STRAINERS AWAY FROM SANITIZED FOOD EQUIPMENT. CURRENTLY, SINK STRAINERS ARE STORED IN CONTACT WITH FOOD CONTACT CONTAINERS ON SHELF ABOVE 2-BAY SINK, SINK STRAINERS ARE SOILED. (2) CLEAN AND SANITIZE METAL PANS HOLDING UTENSILS ON WIRE SHELVING ACROSS FROM 2-BAY SINK. (3) CLEAN AND SANITIZE PIZZA STONE AT LEAST EVERY 24 HOURS. (4) CLEAN AND SANITIZE CONTAINERS WHEN SOILED. CURRENTLY INTERIOR AND LID OF RUB SEASONING CONTAINER IS SOILED.
Location: Kitchen
Equipment: 2-bay
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 4/29/2014: (1) STORE SINK STRAINERS AWAY FROM SANITIZED FOOD EQUIPMENT. CURRENTLY, SINK STRAINERS ARE STORED IN CONTACT WITH FOOD CONTACT CONTAINERS ON SHELF ABOVE 2-BAY SINK, SINK STRAINERS ARE SOILED. (2) CLEAN AND SANITIZE METAL PANS HOLDING UTENSILS ON WIRE SHELVING ACROSS FROM 2-BAY SINK. (3) CLEAN AND SANITIZE PIZZA STONE AT LEAST EVERY 24 HOURS. (4) CLEAN AND SANITIZE CONTAINERS WHEN SOILED. CURRENTLY INTERIOR AND LID OF RUB SEASONING CONTAINER IS SOILED.
Location: Kitchen
Equipment: Wire shelving
- Packaging integrity
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: 4/29/2014: DO NOT USE FOOD ITEMS IN DENTED CANS. CURRENTLY, CAN OF CHICKEN BROTH AND TOMATO KETCHUP DENTED AT SEAMS (STORED AT DINER BAR IN DINING ROOM).
Location: Sales floor
- Discarding datemarking
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: 4/29/2014: DATE MARK AND LABEL FOOD CONTENTS ON ALL POTENTIALLY HAZARDOUS FOOD ITEMS IN MULTIPLE AREAS THROUGH OUT KITCHEN. FOOD STORAGE CONTAINERS HELD LONGER THAN 24 HOURS NEED TO BE DATEMARKED (EXAMPLE: SOUPS, GRAVIES, RAW MEATS, SLICED HAM, COLESLAW, SLICED RAW POTATOES, ETC.).
Location: Kitchen
Equipment: Reach in cooler
- Discarding datemarking
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: 4/29/2014: DATE MARK AND LABEL FOOD CONTENTS ON ALL POTENTIALLY HAZARDOUS FOOD ITEMS IN MULTIPLE AREAS THROUGH OUT KITCHEN. FOOD STORAGE CONTAINERS HELD LONGER THAN 24 HOURS NEED TO BE DATEMARKED (EXAMPLE: SOUPS, GRAVIES, RAW MEATS, SLICED HAM, COLESLAW, SLICED RAW POTATOES, ETC.).
Location: Kitchen
Equipment: Reach in cooler
- Discarding datemarking
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: 4/29/2014: DATE MARK AND LABEL FOOD CONTENTS ON ALL POTENTIALLY HAZARDOUS FOOD ITEMS IN MULTIPLE AREAS THROUGH OUT KITCHEN. FOOD STORAGE CONTAINERS HELD LONGER THAN 24 HOURS NEED TO BE DATEMARKED (EXAMPLE: SOUPS, GRAVIES, RAW MEATS, SLICED HAM, COLESLAW, SLICED RAW POTATOES, ETC.).
Location: Kitchen
Equipment: Reach in cooler
- 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: 4/29/2014: IN-PLACE SANITIZER TESTING AT 200+ PPM, TOO HIGH TO USE ON FOOD CONTACT SURFACES. MAINTAIN SANITIZER (SODIUM HYPOCHLORITE/BLEACH) BETWEEN 50-100 PPM. USE TEST STRIPS TO VERIFY CONCENTRATION EVERY TIME SOLUTION IS MADE.
Location: Three bay area
- Additional Requirements
a) If necessary to protect against public health hazards or nuisances, the regulatory authority may temporarily impose specific regulations in addition to the requirements contained in this rule that are authorized by law.b) The regulatory authority shall document the conditions that necessitate the imposition of additional requirements and the underlying public health rationale. The documentation shall be provided to the retail food establishment and a copy shall be maintained in the regulatory authority's file for the retail food establishment.
Correction: Implement additional requirements as written.
Comments: 4/29/2014: REMOVE DRYER VENT EXTENSION/TUBING USED TO COVER ELECTRICAL CONDUIT ALONG EAST WALL CLOSE TO CEILING. INSTALL METAL PROTECTIVE COVER MEANT FOR COVERING CONDUIT LINES. CURRENT DRYER VENT TUBING IS NOT EASILY CLEANABLE OR MADE OF RIGID METAL. HOLE IN DRYER VENT TUBING.
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 4/29/2014: STORE ALL EQUIPMENT IN INVERTED POSITION TO PREVENT CONTAMINATION OF FOOD CONTACT SURFACE (EXAMPLE: BOWLS, PLATES, CUPS, PIZZA PANS, STORAGE CONTAINERS, ETC.). CURRENTLY, EQUIPMENT IS STORED WITH FOOD CONTACT SURFACE UP ALLOWING CONTAMINATION.
Location: Kitchen
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: 4/29/2014: HANG MOP HEADS TO DRY AFTER USE (MOP SINK AREA IN BATHROOM). EMPTY USED MOP BUCKET WATER PROMPTLY, CLEAN AND SANITIZE MOP BUCKET AFTER USE (IN KITCHEN).
Location: Kitchen
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: 4/29/2014: HANG MOP HEADS TO DRY AFTER USE (MOP SINK AREA IN BATHROOM). EMPTY USED MOP BUCKET WATER PROMPTLY, CLEAN AND SANITIZE MOP BUCKET AFTER USE (IN KITCHEN).
Location: Chemical room
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: 4/29/2014: DISCARD PLASTIC CUTTING BOARD THAT IS PARTIALLY MELTED AND HEAVILY STAINED.
Location: Kitchen
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: 4/29/2014: LABEL PLASTIC CONTAINER OF RUB SEASONING.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 4/29/2014: STORE WET CLOTHS IN IN-PLACE SANITIZER BUCKET OR PLACE IN SOILED LINEN STORAGE WHEN NOT IN USE. CURRENTLY WET CLOTHS LAYING ON FOOD PREP SURFACES AND NEAR FOOD CONTACT EQUIPMENT. WET CLOTHS LEFT OUT OF IN-PLACE SANITIZER GROW BACTERIA AND CONTAMINATE SURFACES WHEN WIPED. DISCARD HEAVILY STAINED CLOTHS.
Location: Kitchen
- Food equipment classification standards.
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: 4/29/2014: DISCONTINUE USING RESIDENTIAL STYLE CROCK POT AND 3-POT WARMER FOR HOLDING FOOD HOT. USE COMMERCIAL EQUIPMENT APPROVED BY ANSI FOR USE IN COMMERCIAL KITCHEN FACILITIES. RESIDENTIAL STYLE EQUIPMENT IS NOT ALLOWED FOR USE IN COMMERCIAL KITCHENS.
Location: Kitchen
- Nonfood contact surface design
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: 4/29/2014: REMOVE DUCT TAPE FROM MICROWAVE HANDLE. IF HANDLE IS BROKEN, REPLACE MICROWAVE WITH COMMERCIAL MICROWAVE MEANT FOR COMMERCIAL KITCHEN USE.
Location: Kitchen
- Wood
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: 4/29/2014: DISCARD WOOD CUTTING BOARD. USE RIGID PLASTIC CUTTING BOARDS THAT CAN EASILY BE SANITIZED AND RESURFACED IF NEEDED.
Location: Kitchen
Equipment: Wire shelving
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 4/29/2014: (1) STORE CHEESECAKE SLICES IN SEALED PACKAGES, CONTAINERS WITH LIDS THAT SEAL OR IN PLASTIC WRAP. CURRENTLY, CHEESECAKE STORED IN STYROFOAM CARRY-OUT CONTAINER WHICH DOES NOT PREVENT CONTAMINATION. (2) STORE FOOD CONTAINERS AT LEAST 6 INCHES OFF OF FLOOR (EXAMPLE: RUB SEASONING, VEGETABLE OIL, CANS OF SODA, 2 LITERS OF SODA).
Location: Kitchen
Equipment: Chest freezer
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 4/29/2014: MOVE SOILED LINEN STORAGE BAGS AWAY FROM SANITIZED FOOD EQUIPMENT FOOD ITEMS. CURRENTLY, BAGS HANGING NEXT TO SANITIZED EQUIPMENT NEXT TO 3-BAY.
Location: Three bay area
Equipment: 3-bay
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 4/29/2014: (1) REMOVE DEFROST FROM INTERIOR OF 1-DOOR REACH-IN COOLER BY 2-BAY SINK. CURRENTLY HEAVY FROST BUILD-UP AT BACK OF UNIT. (2) CLEAN AND SANITIZE ALL SHELVES THROUGH OUT KITCHEN. CURRENTLY SHELVES AND WIRE SHELVING ARE SOILED WITH FOOD DEBRIS BUILD-UP. (3) CLEAN AND SANITIZE FAN SITTING BY COLD-TOP COOLER ON COOK LINE. CURRENTLY HEAVILY SOILED WITH FOOD DEBRIS BUILD-UP. MAINTAIN IN CLEAN AND SANITARY CONDITION AT ALL TIMES.
Location: Kitchen
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 4/29/2014: CLEAN AND SANITIZE DRAIN TRAY AT FOUNTAIN SODA MACHINE IN DINING ROOM. CLEAN AT LEAST EVERY 24 HOURS.
Location: Dining room
Equipment: Soda machine
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 4/29/2014: (1) CLEAN AND SANITIZE INTERIOR OF MICROWAVE OVEN AT LEAST EVERY 24 HOURS. (2) CLEAN AND SANITIZE TOASTERS. INTERIORS ARE HEAVILY SOILED.
Location: Kitchen
Equipment: Microwave oven
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: 4/29/2014: PROVIDE QUATERNARY (BLUE TABLETS) AND SODIUM HYPOCHLORITE (BLEACH) TEST STRIPS FOR MONITORING SANITIZER CONCENTRATIONS.
Location: Three bay area
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 4/29/2014: DISCONTINUE USING PLASTIC BEVERAGE PITCHER FOR SCOOP IN PIZZA SAUCE CONTAINER AT PIZZA MAKE TABLE. BEVERAGE PITCHER NOT DESIGNED AS A UTENSIL.
Location: Kitchen
Equipment: Pizza make table
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 4/29/2014: (1) REMOVE SCOOP UTENSIL FROM CONTAINER OF PARMENSAN CHEESE IN 1-DOOR REACH-IN COOLER BY 2-BAY SINK. DO NOT STORE UTENSIL IN FOOD PRODUCT WHILE IN STORAGE. (2) REMOVE PLASTIC BEVERAGE PITCHER FROM CONTAINER OF PIZZA SAUCE. DO NOT STORE UTENSIL IN FOOD PRODUCT WHILE IN STORAGE.
Location: Kitchen
Equipment: Reach in cooler
|
04/29/2014 | Routine |
- Cooling time (corrected on site)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: LARGE CONTAINER OF SAUSAGE GRAVY COVERED AND PLACED IN COOLER TESTING AT 140 DEGREES FAHRENHEIT. FOLLOW PROPER PROCEDURES FOR COOLING FOODS AND WITHIN TIME FRAMES.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE CUTTING BOARD AT COLD-TOP COOLER. REMOVE CLUTTER AND ORGANIZE AREA.
Location: Kitchen
Equipment: Cold top
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK IN KITCHEN IS SOILED. CLEAN, SANITIZE AND MAINTAIN CLEAN AT ALL TIMES.
Location: Kitchen
Equipment: Hand sink
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN AND SANITIZE WALL BEHIND AND UNDER 3-BAY SINK.2. CLEAN AND SANITIZE WALL BEHIND GRILL AND FRYERS.3. CLEAN AND SANITIZE FLOOR THROUGHOUT KITCHEN AND UNDERNEATH EQUIPMENT.
Location: Kitchen
- Food equipment classification standards. (corrected)
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: 3 COMPARTMENT CROCK-POT FOOD WARMER DOES NOT MEET CLASSIFICATION STANDARDS FOR EQUIPMENT. DISCONTINUE USING AND REPLACE WITH APPROVED COMMERCIAL EQUIPMENT.
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: PACKAGES OF PIZZA TOPPINGS OPENED AND STORED UNCOVERED OR SEALED (CHEESE, PEPPERONI, SAUSAGE). SEAL AND CLOSE PACKAGES OR PLACE IN CONTAINER WITH LID.
Location: Kitchen
Equipment: Pizza make table
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE INTERIOR AND EXTERIOR OF ALL COOLERS AND FREEZERS IN KITCHEN.
Location: Kitchen (back)
Equipment: Reach in cooler (2 door)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE INTERIOR AND EXTERIOR OF ALL COOLERS AND FREEZERS IN KITCHEN.
Equipment: Cold top
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE INTERIOR AND EXTERIOR OF ALL COOLERS AND FREEZERS IN KITCHEN.
Equipment: Chest freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE INTERIOR AND EXTERIOR OF ALL COOLERS AND FREEZERS IN KITCHEN.
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE INTERIOR AND EXTERIOR OF ALL COOLERS AND FREEZERS IN KITCHEN.
Equipment: Reach in cooler
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS FOR DRYING HANDS AT HAND SINK. MAINTAIN TOWEL SUPPLY.
Location: Kitchen
Equipment: Hand sink
|
11/06/2013 | Recheck |
- Cooling time (corrected on site)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: LARGE CONTAINER OF SAUSAGE GRAVY COVERED AND PLACED IN COOLER TESTING AT 140 DEGREES FAHRENHEIT. FOLLOW PROPER PROCEDURES FOR COOLING FOODS AND WITHIN TIME FRAMES.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE CUTTING BOARD AT COLD-TOP COOLER. REMOVE CLUTTER AND ORGANIZE AREA.
Location: Kitchen
Equipment: Cold top
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK IN KITCHEN IS SOILED. CLEAN, SANITIZE AND MAINTAIN CLEAN AT ALL TIMES.
Location: Kitchen
Equipment: Hand sink
- 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: 1. CLEAN AND SANITIZE WALL BEHIND AND UNDER 3-BAY SINK.2. CLEAN AND SANITIZE WALL BEHIND GRILL AND FRYERS.3. CLEAN AND SANITIZE FLOOR THROUGHOUT KITCHEN AND UNDERNEATH EQUIPMENT.
Location: Kitchen
- Food equipment classification standards.
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: 3 COMPARTMENT CROCK-POT FOOD WARMER DOES NOT MEET CLASSIFICATION STANDARDS FOR EQUIPMENT. DISCONTINUE USING AND REPLACE WITH APPROVED COMMERCIAL EQUIPMENT.
Location: Kitchen
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: PACKAGES OF PIZZA TOPPINGS OPENED AND STORED UNCOVERED OR SEALED (CHEESE, PEPPERONI, SAUSAGE). SEAL AND CLOSE PACKAGES OR PLACE IN CONTAINER WITH LID.
Location: Kitchen
Equipment: Pizza make table
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE INTERIOR AND EXTERIOR OF ALL COOLERS AND FREEZERS IN KITCHEN.
Location: Kitchen (back)
Equipment: Reach in cooler (2 door)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE INTERIOR AND EXTERIOR OF ALL COOLERS AND FREEZERS IN KITCHEN.
Equipment: Cold top
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE INTERIOR AND EXTERIOR OF ALL COOLERS AND FREEZERS IN KITCHEN.
Equipment: Chest freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE INTERIOR AND EXTERIOR OF ALL COOLERS AND FREEZERS IN KITCHEN.
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE INTERIOR AND EXTERIOR OF ALL COOLERS AND FREEZERS IN KITCHEN.
Equipment: Reach in cooler
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS FOR DRYING HANDS AT HAND SINK. MAINTAIN TOWEL SUPPLY.
Location: Kitchen
Equipment: Hand sink
|
10/25/2013 | Routine |
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: SANDWICH BREAD BEING HANDLED WITH BARE HANDS. WEAR GLOVES OR USE UTENSILS TO HANDLE BREAD. WASH HANDS PRIOR TO PUTTING ON GLOVES.
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: USE FOOD GRADE RIGID PLASTIC CONTAINERS FOUND IN THE FOOD STORAGE AREA AT STORES. DO NOT USE PLASTIC CONTAINERS MEANT TO HOLD HOUSEHOLD ITEMS LIKE SHOES.
Location: Kitchen
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: CONTAINER OF CHILI NOT DATE MARKED. DATE MARK ALL POTENTIALLY HAZARDOUS FOOD ITEMS. DISCARD WITHIN 7 DAYS OF PREPERATION.
Location: Kitchen
Equipment: Reach in cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: FLOOR AND WALLS SOILED IN KITCHEN. CLEAN, SANITIZE AND MAINTAIN.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EQUIPMENT SOILED THROUGH OUT KITCHEN. CLEAN, SANITIZE AND MAINTAIN.
Location: Kitchen
|
06/18/2013 | Recheck |
- Bare hand contact (critical)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: SANDWICH BREAD BEING HANDLED WITH BARE HANDS. WEAR GLOVES OR USE UTENSILS TO HANDLE BREAD. WASH HANDS PRIOR TO PUTTING ON GLOVES.
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: USE FOOD GRADE RIGID PLASTIC CONTAINERS FOUND IN THE FOOD STORAGE AREA AT STORES. DO NOT USE PLASTIC CONTAINERS MEANT TO HOLD HOUSEHOLD ITEMS LIKE SHOES.
Location: Kitchen
- Discarding datemarking
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: CONTAINER OF CHILI NOT DATE MARKED. DATE MARK ALL POTENTIALLY HAZARDOUS FOOD ITEMS. DISCARD WITHIN 7 DAYS OF PREPERATION.
Location: Kitchen
Equipment: Reach in cooler
- 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: FLOOR AND WALLS SOILED IN KITCHEN. CLEAN, SANITIZE AND MAINTAIN.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EQUIPMENT SOILED THROUGH OUT KITCHEN. CLEAN, SANITIZE AND MAINTAIN.
Location: Kitchen
|
06/11/2013 | Routine |
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE EXTRA AND UNNECESSARY ITEMS FROM THE KITCHEN.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: WALLS SOILED BEHIND 3-BAY SINK, PIZZA MAKE TABLE AND GRILL. CLEAN, SANITIZE AND MAINTAIN.
Location: Three bay area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: INTERIORS OF COOLERS HEAVILY SOILED. CLEAN, SANITIZE AND MAINTAIN.
Location: Kitchen
Equipment: Cold top
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: INTERIORS OF COOLERS HEAVILY SOILED. CLEAN, SANITIZE AND MAINTAIN.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: INTERIORS OF COOLERS HEAVILY SOILED. CLEAN, SANITIZE AND MAINTAIN.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: INTERIORS OF COOLERS HEAVILY SOILED. CLEAN, SANITIZE AND MAINTAIN.
Location: Kitchen
Equipment: Pizza make table
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE TEST STRIPS FOR TESTING BLEACH WATER.
|
02/20/2013 | Recheck |
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE EXTRA AND UNNECESSARY ITEMS FROM THE KITCHEN.
Location: Kitchen
- 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 SOILED BEHIND 3-BAY SINK, PIZZA MAKE TABLE AND GRILL. CLEAN, SANITIZE AND MAINTAIN.
Location: Three bay area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: INTERIORS OF COOLERS HEAVILY SOILED. CLEAN, SANITIZE AND MAINTAIN.
Location: Kitchen
Equipment: Cold top
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: INTERIORS OF COOLERS HEAVILY SOILED. CLEAN, SANITIZE AND MAINTAIN.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: INTERIORS OF COOLERS HEAVILY SOILED. CLEAN, SANITIZE AND MAINTAIN.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: INTERIORS OF COOLERS HEAVILY SOILED. CLEAN, SANITIZE AND MAINTAIN.
Location: Kitchen
Equipment: Pizza make table
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE TEST STRIPS FOR TESTING BLEACH WATER.
|
02/13/2013 | Routine |
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: SPRAY CLEANER SITTING ON PREP TABLE. STORE CHEMICALS IN SEPERATE PLACE AWAY FROM FOOD STORAGE AND PREPERATION AREAS.
Location: Kitchen
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Kitchen
Equipment: Pizza make table
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Equipment: Reach in cooler (2 door)
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: HOOD EXHAUST SYSTEM HAS NOT BEEN APPROVED BY THE BEECH GROVE FIRE MARSHALL. HAVE SYSTEM INSPECTED AND TAGGED.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN AND SANITIZE INTERIORS OF ALL COOLERS.2. CLEAN AND SANITIZE ALL LOWER SHELVES OF PREP TABLES.
Location: Kitchen
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: LEAK IN PLUMBING UNDERNEATH 3-BAY SINK. REPAIR AND MAINTAIN.
Location: Three bay area
Equipment: 3-bay
|
10/15/2012 | Recheck |
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: SPRAY CLEANER SITTING ON PREP TABLE. STORE CHEMICALS IN SEPERATE PLACE AWAY FROM FOOD STORAGE AND PREPERATION AREAS.
Location: Kitchen
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Kitchen
Equipment: Pizza make table
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Equipment: Reach in cooler (2 door)
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: HOOD EXHAUST SYSTEM HAS NOT BEEN APPROVED BY THE BEECH GROVE FIRE MARSHALL. HAVE SYSTEM INSPECTED AND TAGGED.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN AND SANITIZE INTERIORS OF ALL COOLERS.2. CLEAN AND SANITIZE ALL LOWER SHELVES OF PREP TABLES.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: LEAK IN PLUMBING UNDERNEATH 3-BAY SINK. REPAIR AND MAINTAIN.
Location: Three bay area
Equipment: 3-bay
|
10/05/2012 | Routine |
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: REMOVE CARDBOARD FROM LOWER AREA OF SMALL PREP TABLE THAT IS IN FRONT OF THE PREP SINK.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING EQUIPMENT:BOTTOM OF TRUE 2-DOOR REFRIGERATORBOTTOM OF SMALL COOLER BY PREP SINKWALL BEHIND 3-BAYWALL BEHIND GRILL, FRYER, AND COLD-TOP COOLERWALL BEHIND HAND SINK
Location: Kitchen
|
07/09/2012 | Routine |
- Electrical service
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: POWER STRIPS ARE BEING USED TO MEET ELECTRICAL OUTLET NEEDS. DISCONTINUE USING POWER STRIP OUTLETS AND HAVE ELECTRICAL OUTLETS INSTALLED BY AN ELECTRICIAN AS NEEDED.
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: CHILI PLACED IN COOLER WITH LID ON CONTAINER. CHILI TESTING AT 90 DEGREES FAHRENHEIT. EMPLOYEE STATED IT WAS PUT IN COOLER AT LUNCH TIME. COCA-COLA COOLER. FOLLOW THE COOLING TIMES AND TEMPERATURES AS LISTED ABOVE.
Location: Kitchen
Equipment: Reach in cooler
- 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 HAMBURGER STORED WITH COOKED HAM. RAW CHICKEN STORED ABOVE BAKED BEANS, POTATO SALAD AND APPLESAUCE. STORE ALL RAW PRODUCTS IN PROPER ORDER WITH COOKED PRODUCTS AND SALADS.
Location: Kitchen
Equipment: Reach in cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: LUNCH MEAT, COOKED MEATS AND POULTRY, POTATO SALAD, COLESLAW, SOUR CREAM IS NOT DATEMARKED. DATEMARK ALL FOOD ITEMS HELD LONGER THAN 24 HOURS.
Location: Kitchen
Equipment: Pizza make table
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: LUNCH MEAT, COOKED MEATS AND POULTRY, POTATO SALAD, COLESLAW, SOUR CREAM IS NOT DATEMARKED. DATEMARK ALL FOOD ITEMS HELD LONGER THAN 24 HOURS.
Location: Kitchen
Equipment: Reach in cooler
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: CHILI PLACED IN COOLER WITH LID ON CONTAINER. CHILI TESTING AT 90 DEGREES FAHRENHEIT. EMPLOYEE STATED IT WAS PUT IN COOLER AT LUNCH TIME. COCA-COLA COOLER. USE ONE OF THE ABOVE METHODS TO COOL FOOD ITEMS.
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE HANDLE ON STAND UP FREEZER.
Location: Kitchen (back)
Equipment: reach in freezer
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04/03/2012 | Recheck |
- Electrical service
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: POWER STRIPS ARE BEING USED TO MEET ELECTRICAL OUTLET NEEDS. DISCONTINUE USING POWER STRIP OUTLETS AND HAVE ELECTRICAL OUTLETS INSTALLED BY AN ELECTRICIAN AS NEEDED.
- Cooling time
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: CHILI PLACED IN COOLER WITH LID ON CONTAINER. CHILI TESTING AT 90 DEGREES FAHRENHEIT. EMPLOYEE STATED IT WAS PUT IN COOLER AT LUNCH TIME. COCA-COLA COOLER. FOLLOW THE COOLING TIMES AND TEMPERATURES AS LISTED ABOVE.
Location: Kitchen
Equipment: Reach in cooler
- 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: RAW HAMBURGER STORED WITH COOKED HAM. RAW CHICKEN STORED ABOVE BAKED BEANS, POTATO SALAD AND APPLESAUCE. STORE ALL RAW PRODUCTS IN PROPER ORDER WITH COOKED PRODUCTS AND SALADS.
Location: Kitchen
Equipment: Reach in cooler
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: LUNCH MEAT, COOKED MEATS AND POULTRY, POTATO SALAD, COLESLAW, SOUR CREAM IS NOT DATEMARKED. DATEMARK ALL FOOD ITEMS HELD LONGER THAN 24 HOURS.
Location: Kitchen
Equipment: Pizza make table
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: LUNCH MEAT, COOKED MEATS AND POULTRY, POTATO SALAD, COLESLAW, SOUR CREAM IS NOT DATEMARKED. DATEMARK ALL FOOD ITEMS HELD LONGER THAN 24 HOURS.
Location: Kitchen
Equipment: Reach in cooler
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: CHILI PLACED IN COOLER WITH LID ON CONTAINER. CHILI TESTING AT 90 DEGREES FAHRENHEIT. EMPLOYEE STATED IT WAS PUT IN COOLER AT LUNCH TIME. COCA-COLA COOLER. USE ONE OF THE ABOVE METHODS TO COOL FOOD ITEMS.
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE HANDLE ON STAND UP FREEZER.
Location: Kitchen (back)
Equipment: reach in freezer
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03/23/2012 | Routine |
Restaurant representatives - add corrected or new information about BALL PARK PIZZA, 607 MAIN ST, Beech Grove, IN »