- 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: CHEMICAL SPRAY BOTTLE STORED ON PREP TABLE
Location: Kitchen (back)
- 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: PERSONAL YOGURT FOUND IN GARDE MANGER STATION
Location: Kitchen
- 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 BEEF STORED OVER COOKED, READY TO EAT FOODS
Location: Kitchen
Equipment: Walk in cooler
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: ICE AND LEMONS FOUND INSIDE HANDSINK. DISCONTINUE DUMPING IN HANDSINK AND USE THE 4-BAY SINK
Location: Bar
Equipment: Hand sink
- 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: FORKS EATING SURFACE UP. STORE EATING UTENSILS HANDLES UP
Location: Expo line
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- 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: 1. SMALL HOMESTYLE CHEST FREEZER FOR ICE CREAM2. GARDE MANGER SMALL COOLER
Location: Kitchen
Equipment: Chest freezer
- 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: 1. SMALL HOMESTYLE CHEST FREEZER FOR ICE CREAM2. GARDE MANGER SMALL COOLER
Equipment: Prep Top 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: WIRE SHELVING IN WALK IN COOLER ARE NOT CLEANABLE ANYMORE AND RUSTING.
Location: Walk-in cooler
Equipment: Wire shelving
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bakery area
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: FAUCET LEAKS WHEN COLD WATER IS TURNED ON
Location: Kitchen (back)
Equipment: 3-bay
|
08/26/2014 | Recheck |
- Toxic material(s) separation (corrected on site)
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: CHEMICAL SPRAY BOTTLE STORED ON PREP TABLE
Location: Kitchen (back)
- 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: PERSONAL YOGURT FOUND IN GARDE MANGER STATION
Location: Kitchen
- 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: RAW BEEF STORED OVER COOKED, READY TO EAT FOODS
Location: Kitchen
Equipment: Walk in cooler
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: ICE AND LEMONS FOUND INSIDE HANDSINK. DISCONTINUE DUMPING IN HANDSINK AND USE THE 4-BAY SINK
Location: Bar
Equipment: Hand sink
- 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: FORKS EATING SURFACE UP. STORE EATING UTENSILS HANDLES UP
Location: Expo line
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- 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: 1. SMALL HOMESTYLE CHEST FREEZER FOR ICE CREAM2. GARDE MANGER SMALL COOLER
Location: Kitchen
Equipment: Chest freezer
- 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: 1. SMALL HOMESTYLE CHEST FREEZER FOR ICE CREAM2. GARDE MANGER SMALL COOLER
Equipment: Prep Top 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: WIRE SHELVING IN WALK IN COOLER ARE NOT CLEANABLE ANYMORE AND RUSTING.
Location: Walk-in cooler
Equipment: Wire shelving
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bakery area
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: FAUCET LEAKS WHEN COLD WATER IS TURNED ON
Location: Kitchen (back)
Equipment: 3-bay
|
08/19/2014 | Routine |
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Location: Kitchen
- Toxic material(s) separation (corrected on site)
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: CHEMICAL SPRAY BOTTLES STORED NEXT TO PLATES
Location: Kitchen
|
07/07/2014 | Illness Complaint |
- 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: 03/28/14:DICED HAM AND ONIONS AT 63 F. DISCARDED DURING INSPECTION
Location: Cook line
Equipment: Prep Top Cooler
- 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: 03/28.14:1. WAITSTAFF USING BAREHANDS FOR COOKIES2. OBSERVED LINE COOK BARE HAND LETTUCE FOR QUESADILLA - MADE COOK DISCARD LETTUCE, WASH HANDS, PUT NEW GLOVES ON, AND PUT NEW LETTUC ON
- 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: 03/28/14:1. GARDE MANGER STATION2. HOT LINE
- 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 EGG YOLKS STORED OVER READY TO EAT CAKES - CHEF MOVED DURING INSPECTION----------------------03/28/14:RAW PORK STORED OVER RAW FISH - S. CHEF CORRECTED DURING INSPECTION
Location: Walk-in cooler
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 03/28/14:TRAY SITTING ON TOP OF HANDSINK AT BEGINNING OF INSPECTION
Location: Cook line
Equipment: Hand sink
- Improper hand washing (corrected)
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: 03/28/14:1. OBSERVED FOOD HANDLERS DRYING HANDS WITH CLOTH TOWEL USED FOR WIPING DOWN CUTTING BOARD AND CLEANING KNIVES2. FOOD HANDLER WIPING HANDS ON CLOTH TOWELS IN BETWEEN TASKS
Location: Cook line
Equipment: Hand sink
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHTS X 3 NEED TO BE REPLACED SOUS CHEF HAS MAINTENANCE FOR REPAIRS CURRENTLY, ELECTRICAL ISSUE
Location: Cook line
- Manifold rinse (corrected)
Hot water sanitizing temperature for warewash machine at the manifold is incorrect.
Correction: The temperature of the fresh hot water as it enters the manifold may not be more that 194 degrees F or less than: 165 degrees F for a stationary rack, single temperature machine; or 180 degrees F for all other machines.
Comments: INSPECTOR THERMOMETER READS AT 203 FTEMPERATURES ABOVE 194 F - WATER EVAPORATION RATES IS STEAM AND DO NOT COME IN DIRECT SURFACE CONTACT WITH DISHWARE/PLATEWARE/UTENSILS SUFFICIENTLY FOR SANITIZING PROPERLY. OKAY TO USE DISHMACHINE, BUT NEED A BACK UP SANITIZER (QUAT SANITIZER AVAILABLE) TO SANITIZE
Location: Dish machine area
Equipment: Dishmachine
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. COOKLINE SAUTE COOLER AT 53 FLINE COOK MOVED PHF TO WALK IN COOLER DURING INSPECTION (SALMON, SCALLOPS, EGGS, ETC...)2. DISHMACHINE WAS, RINSE, SANITIZING THERMOMETERS NOT READING PROPERLY OR NOT GAUGING TEMPERATURE ACCURATELY
Location: Cook line
Equipment: Prep Top Cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. COOKLINE SAUTE COOLER AT 53 FLINE COOK MOVED PHF TO WALK IN COOLER DURING INSPECTION (SALMON, SCALLOPS, EGGS, ETC...)2. DISHMACHINE WAS, RINSE, SANITIZING THERMOMETERS NOT READING PROPERLY OR NOT GAUGING TEMPERATURE ACCURATELY
Location: Dish machine area
Equipment: Dishmachine
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: LEAKS AT FAUCET WHEN HOT OR COLD WATER IS ON
Location: Bar
Equipment: Hand sink
|
04/11/2014 | 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: 03/28/14:DICED HAM AND ONIONS AT 63 F. DISCARDED DURING INSPECTION
Location: Chemical room
Equipment: Prep Top Cooler
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: 03/28.14:1. WAITSTAFF USING BAREHANDS FOR COOKIES2. OBSERVED LINE COOK BARE HAND LETTUCE FOR QUESADILLA - MADE COOK DISCARD LETTUCE, WASH HANDS, PUT NEW GLOVES ON, AND PUT NEW LETTUC ON
- 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: 03/28/14:1. GARDE MANGER STATION2. HOT LINE
- 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: RAW EGG YOLKS STORED OVER READY TO EAT CAKES - CHEF MOVED DURING INSPECTION----------------------03/28/14:RAW PORK STORED OVER RAW FISH - S. CHEF CORRECTED DURING INSPECTION
Location: Walk-in cooler
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 03/28/14:TRAY SITTING ON TOP OF HANDSINK AT BEGINNING OF INSPECTION
Location: Cook line
Equipment: Hand sink
- 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: 03/28/14:1. OBSERVED FOOD HANDLERS DRYING HANDS WITH CLOTH TOWEL USED FOR WIPING DOWN CUTTING BOARD AND CLEANING KNIVES2. FOOD HANDLER WIPING HANDS ON CLOTH TOWELS IN BETWEEN TASKS
Location: Cook line
Equipment: Hand sink
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHTS X 3 NEED TO BE REPLACED SOUS CHEF HAS MAINTENANCE FOR REPAIRS CURRENTLY, ELECTRICAL ISSUE
Location: Cook line
- Manifold rinse
Hot water sanitizing temperature for warewash machine at the manifold is incorrect.
Correction: The temperature of the fresh hot water as it enters the manifold may not be more that 194 degrees F or less than: 165 degrees F for a stationary rack, single temperature machine; or 180 degrees F for all other machines.
Comments: INSPECTOR THERMOMETER READS AT 203 FTEMPERATURES ABOVE 194 F - WATER EVAPORATION RATES IS STEAM AND DO NOT COME IN DIRECT SURFACE CONTACT WITH DISHWARE/PLATEWARE/UTENSILS SUFFICIENTLY FOR SANITIZING PROPERLY. OKAY TO USE DISHMACHINE, BUT NEED A BACK UP SANITIZER (QUAT SANITIZER AVAILABLE) TO SANITIZE
Location: Dish machine area
Equipment: Dishmachine
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. COOKLINE SAUTE COOLER AT 53 FLINE COOK MOVED PHF TO WALK IN COOLER DURING INSPECTION (SALMON, SCALLOPS, EGGS, ETC...)2. DISHMACHINE WAS, RINSE, SANITIZING THERMOMETERS NOT READING PROPERLY OR NOT GAUGING TEMPERATURE ACCURATELY
Location: Cook line
Equipment: Prep Top Cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. COOKLINE SAUTE COOLER AT 53 FLINE COOK MOVED PHF TO WALK IN COOLER DURING INSPECTION (SALMON, SCALLOPS, EGGS, ETC...)2. DISHMACHINE WAS, RINSE, SANITIZING THERMOMETERS NOT READING PROPERLY OR NOT GAUGING TEMPERATURE ACCURATELY
Location: Dish machine area
Equipment: Dishmachine
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: LEAKS AT FAUCET WHEN HOT OR COLD WATER IS ON
Location: Bar
Equipment: Hand sink
|
03/28/2014 | Recheck |
- 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: RAW EGG YOLKS STORED OVER READY TO EAT CAKES - CHEF MOVED DURING INSPECTION
Location: Walk-in cooler
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHTS X 3 NEED TO BE REPLACED SOUS CHEF HAS MAINTENANCE FOR REPAIRS CURRENTLY, ELECTRICAL ISSUE
Location: Cook line
- Manifold rinse
Hot water sanitizing temperature for warewash machine at the manifold is incorrect.
Correction: The temperature of the fresh hot water as it enters the manifold may not be more that 194 degrees F or less than: 165 degrees F for a stationary rack, single temperature machine; or 180 degrees F for all other machines.
Comments: INSPECTOR THERMOMETER READS AT 203 FTEMPERATURES ABOVE 194 F - WATER EVAPORATION RATES IS STEAM AND DO NOT COME IN DIRECT SURFACE CONTACT WITH DISHWARE/PLATEWARE/UTENSILS SUFFICIENTLY FOR SANITIZING PROPERLY. OKAY TO USE DISHMACHINE, BUT NEED A BACK UP SANITIZER (QUAT SANITIZER AVAILABLE) TO SANITIZE
Location: Dish machine area
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. COOKLINE SAUTE COOLER AT 53 FLINE COOK MOVED PHF TO WALK IN COOLER DURING INSPECTION (SALMON, SCALLOPS, EGGS, ETC...)2. DISHMACHINE WAS, RINSE, SANITIZING THERMOMETERS NOT READING PROPERLY OR NOT GAUGING TEMPERATURE ACCURATELY
Location: Cook line
Equipment: Prep Top Cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. COOKLINE SAUTE COOLER AT 53 FLINE COOK MOVED PHF TO WALK IN COOLER DURING INSPECTION (SALMON, SCALLOPS, EGGS, ETC...)2. DISHMACHINE WAS, RINSE, SANITIZING THERMOMETERS NOT READING PROPERLY OR NOT GAUGING TEMPERATURE ACCURATELY
Location: Dish machine area
Equipment: Dishmachine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: LEAKS AT FAUCET WHEN HOT OR COLD WATER IS ON
Location: Bar
Equipment: Hand sink
|
03/21/2014 | 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: 1. 1 small hotel pan of egg noodles at 85-87 F in temperature danger zone. Discarded2. Salad dressing cooler at 52 F - dressings moved to cooler- Had recent work on cooler not cold holding properly- Work with FOH to keep lid down when not in use
Location: Kitchen
Equipment: Prep table
- 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: No handwashing after smoke break and before putting on gloves
- 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: Open cup x 1
Location: Kitchen
- 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: Prep Cooler: Raw steaks stored over ready to eat pickle spearsWalk in Cooler: Raw eggs stored over chocolates/cheeses on speed rack
Location: Cook line
Equipment: Prep Top 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: Prep Cooler: Raw steaks stored over ready to eat pickle spearsWalk in Cooler: Raw eggs stored over chocolates/cheeses on speed rack
Location: Walk-in cooler
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Dumping ice in handsink. Discontinue
Location: Bakery area
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Bar handsink cold water faucet does not run water at all. Restore
Location: Bar
Equipment: Hand sink
- 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: Ice scoop handle touching ice- Handle up- Store outside
Location: Bar
- 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: Cooked chicken from lunch buffet wrapped in plastic wrap in walk in cooler. Okay to cool foods without a cover in the walk in cooler
Location: Walk-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: Pink mold inside holster, washed in dishmachine during inspection
Location: Bar
Equipment: Soda gun & holster
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
|
06/25/2013 | Recheck |
- 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: 1. 1 small hotel pan of egg noodles at 85-87 F in temperature danger zone. Discarded2. Salad dressing cooler at 52 F - dressings moved to cooler- Had recent work on cooler not cold holding properly- Work with FOH to keep lid down when not in use
Location: Kitchen
Equipment: Prep table
- 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: No handwashing after smoke break and before putting on gloves
- 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: Open cup x 1
Location: Kitchen
- 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: Prep Cooler: Raw steaks stored over ready to eat pickle spearsWalk in Cooler: Raw eggs stored over chocolates/cheeses on speed rack
Location: Cook line
Equipment: Prep Top 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: Prep Cooler: Raw steaks stored over ready to eat pickle spearsWalk in Cooler: Raw eggs stored over chocolates/cheeses on speed rack
Location: Walk-in cooler
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Dumping ice in handsink. Discontinue
Location: Bakery area
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Bar handsink cold water faucet does not run water at all. Restore
Location: Bar
Equipment: Hand sink
- 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: Ice scoop handle touching ice- Handle up- Store outside
Location: Bar
- 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: Cooked chicken from lunch buffet wrapped in plastic wrap in walk in cooler. Okay to cool foods without a cover in the walk in cooler
Location: Walk-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: Pink mold inside holster, washed in dishmachine during inspection
Location: Bar
Equipment: Soda gun & holster
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
|
06/18/2013 | Recheck |
- 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: 1. 1 small hotel pan of egg noodles at 85-87 F in temperature danger zone. Discarded2. Salad dressing cooler at 52 F - dressings moved to cooler- Had recent work on cooler not cold holding properly- Work with FOH to keep lid down when not in use
Location: Kitchen
Equipment: Prep table
- 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: No handwashing after smoke break and before putting on gloves
- 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: Open cup x 1
Location: Kitchen
- 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: Prep Cooler: Raw steaks stored over ready to eat pickle spearsWalk in Cooler: Raw eggs stored over chocolates/cheeses on speed rack
Location: Cook line
Equipment: Prep Top 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: Prep Cooler: Raw steaks stored over ready to eat pickle spearsWalk in Cooler: Raw eggs stored over chocolates/cheeses on speed rack
Location: Walk-in cooler
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Dumping ice in handsink. Discontinue
Location: Bakery area
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Bar handsink cold water faucet does not run water at all. Restore
Location: Bar
Equipment: Hand sink
- 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: Ice scoop handle touching ice- Handle up- Store outside
Location: Bar
- 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: Cooked chicken from lunch buffet wrapped in plastic wrap in walk in cooler. Okay to cool foods without a cover in the walk in cooler
Location: Walk-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: Pink mold inside holster, washed in dishmachine during inspection
Location: Bar
Equipment: Soda gun & holster
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
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06/11/2013 | 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: 1. 1 small hotel pan of egg noodles at 85-87 F in temperature danger zone. Discarded2. Salad dressing cooler at 52 F - dressings moved to cooler- Had recent work on cooler not cold holding properly- Work with FOH to keep lid down when not in use
Location: Kitchen
Equipment: Prep 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: No handwashing after smoke break and before putting on gloves
- Eating, drinking, smoking (corrected on site)
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: Open cup x 1
Location: Kitchen
- 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: Prep Cooler: Raw steaks stored over ready to eat pickle spearsWalk in Cooler: Raw eggs stored over chocolates/cheeses on speed rack
Location: Cook line
Equipment: Prep Top 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: Prep Cooler: Raw steaks stored over ready to eat pickle spearsWalk in Cooler: Raw eggs stored over chocolates/cheeses on speed rack
Location: Walk-in cooler
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Dumping ice in handsink. Discontinue
Location: Bakery area
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Bar handsink cold water faucet does not run water at all. Restore
Location: Bar
Equipment: Hand sink
- Improper storage location (corrected on site)
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: Ice scoop handle touching ice- Handle up- Store outside
Location: Bar
- Cooling methods (corrected on site)
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: Cooked chicken from lunch buffet wrapped in plastic wrap in walk in cooler. Okay to cool foods without a cover in the walk in cooler
Location: Walk-in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
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: Pink mold inside holster, washed in dishmachine during inspection
Location: Bar
Equipment: Soda gun & holster
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
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06/04/2013 | Routine |
- Discarding datemarking (corrected on site)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: Chili sauce dated 12/19/12. Over 7 days. Discard01/18/13:1. Green beans2. Baked Potatoes3. Mashed Potatoes Dated 01/09/13. Expired 01/16/13. Discarded.
Location: Kitchen
Equipment: Walk in cooler
- Thermometer accuracy (corrected)
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: Bar 4-door reach in cooler thermometers say 50 F. Inspector thermometer says 43 F. Replace both thermometers
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Handsoap dispenser on the floor. Re-mount to make handsoap available
Location: Womens restroom
Equipment: Hand sink
- 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: Utensils stored in water/sanitizer next to handsink
Location: Cook line
Equipment: Hand sink
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01/18/2013 | Recheck |
- Discarding datemarking (corrected on site)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: Chili sauce dated 12/19/12. Over 7 days. Discard
Location: Kitchen
Equipment: Walk in cooler
- Thermometer accuracy
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: Bar 4-door reach in cooler thermometers say 50 F. Inspector thermometer says 43 F. Replace both thermometers
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Handsoap dispenser on the floor. Re-mount to make handsoap available
Location: Womens restroom
Equipment: Hand sink
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Utensils stored in water/sanitizer next to handsink
Location: Cook line
Equipment: Hand sink
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01/11/2013 | Routine |
- 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: Small salad dressing cooler
Location: Kitchen
Equipment: Prep Top Cooler
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08/01/2012 | Routine |
- Consumer advisory (corrected)
Establishment serving undercooked and/or raw animal product with no consumer advisory.
Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
Comments: "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness"
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03/30/2012 | Recheck |
- Consumer advisory (corrected on site)
Establishment serving undercooked and/or raw animal product with no consumer advisory.
Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
Comments: "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness"
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03/27/2012 | Routine |
Restaurant representatives - add corrected or new information about COUNTRY CLUB OF INDPLS, 2801 COUNTRY CLUB RD, Indianapolis, IN »