- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employee put on gloves without washing hands. Always wash hands before putting on gloves.
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Knife in the in place sanitizer container. Discontinue. If soiled wash-rinse-sanitize utensils.
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Exhaust hood tagged as uncleanable. Please make sure hood has been cleaned. Note: scheduled to clean hood next week.
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Provide cove molding where missing in stock room.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. One ceiling tile 1/2 out by dish machine. Replace. CORRECTED2. Repair walls in stock room to be smooth, non absorbent and easily cleanable. Note: Did dry wall patch just need to paint walls.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. One ceiling tile 1/2 out by dish machine. Replace. CORRECTED2. Repair walls in stock room to be smooth, non absorbent and easily cleanable. Note: Did dry wall patch just need to paint walls.
- 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 floor below dish machine.
- 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: Provide clearly visible thermometer for two door cooler below pizza oven. CORRECTED
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Nesting in two door cooler below pizza oven. Discontinue, Use firm lid between products.
- 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: Knife in the in place sanitizer container. Discontinue.
|
06/06/2014 | Recheck |
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employee put on gloves without washing hands. Always wash hands before putting on gloves.
- Chemical sanitizing exposure time and concentration (corrected on site)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Knife in the in place sanitizer container. Discontinue. If soiled wash-rinse-sanitize utensils.
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Exhaust hood tagged as uncleanable. Please make sure hood has been cleaned.
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Provide cove molding where missing in stock room.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. One ceiling tile 1/2 out by dish machine. Replace.2. Repair walls in stock room to be smooth, non absorbent and easily cleanable.
- 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 floor below dish machine.
- Thermometer, provided (corrected on site)
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: Provide clearly visible thermometer for two door cooler below pizza oven. CORRECTED
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Nesting in two door cooler below pizza oven. Discontinue, Use firm lid between products.
- 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: Knife in the in place sanitizer container. Discontinue.
|
05/30/2014 | 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: Victory one door reach in cooler is at 50 deg. One pan of luncheon meat and one container of cooked mushroom disposed of at time of inspection. Repair to hold foods at 41 deg F or below.
Location: Kitchen
Equipment: Reach in cooler
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: No time sheet filled out. Make sure to keep log as soon as food items go at room temperature. Add real butter to list.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employee did not wash hands before putting on gloves. Please wash hands before putting on gloves. CORRECTED.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Cutting board on the floor. Clean and sanitize and store on shelf.2. Clean bottom inside of victory one door cooler on cooks line.
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Do not store broom in front of hand sink.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Jacket with clean dishes. Store personal items separate from food and equipment.
- 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: Victory 2 door cooler has an inaccurate thermometer. Calibrate or replace.
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Wrap apples out for customers.
- 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: Clean inside of ice machine.
|
10/15/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Victory one door reach in cooler is at 50 deg. One pan of luncheon meat and one container of cooked mushroom disposed of at time of inspection. Repair to hold foods at 41 deg F or below.
Location: Kitchen
Equipment: Reach in cooler
- Time vs. temperature
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: No time sheet filled out. Make sure to keep log as soon as food items go at room temperature. Add real butter to list.
- 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: Employee did not wash hands before putting on gloves. Please wash hands before putting on gloves. CORRECTED.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Cutting board on the floor. Clean and sanitize and store on shelf.2. Clean bottom inside of victory one door cooler on cooks line.
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Do not store broom in front of hand sink.
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Jacket with clean dishes. Store personal items separate from food and equipment.
- 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: Victory 2 door cooler has an inaccurate thermometer. Calibrate or replace.
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Wrap apples out for customers.
- 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: Clean inside of ice machine.
|
10/08/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Container of cream cheese at room temperature at 70 deg F, one container of butter at room temperature at 68 deg F. Dispose of after breakfast servcie. Hold all potentially hazardous foods at 41 deg F or below. 2. Pans of cheese in prep top cooler on top of other pans at 45 deg F and 48 deg F. Hold at 41 deg F or below.
Location: Sales floor
- 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 bottle on wire rack with clean dishes. Please remove. Store chemicals separately from clean dishes and food.
Location: Kitchen
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats at bar. Exterminate.
Location: Bar
- 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 hand washing in kitchen. Employees wearing gloves. Please always wash hands 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: Employee drink without lid or straw in kitchen by one bay prep sink. (Orange juice) Please provide lids and straws for all drinks.
Location: Kitchen
- 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: Chemical bottle on bar hand sink. Remove. Do not store anything in or on hand sinks.
Location: Bar
Equipment: Hand sink
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide one employee with food borne illness prevention training. Note: scheduled for class March 5, 2013.Note: can fax certification to 317-221-3070. Must include name and address of facility on fax.
- 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: Cutting boards in kitchen are soiled. Please clean, resurface or replace.
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: 1. Clean floor drain by hand sink at bar.2. One light guard in kitchen soiled. Please clean and ceiling around light guard. 3. Clean wall below one bay prep sink in kitchen.4. Clean floor drain by one bay prep sink in kitchen.
Location: Bar
- 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 floor drain by hand sink at bar.2. One light guard in kitchen soiled. Please clean and ceiling around light guard. 3. Clean wall below one bay prep sink in kitchen.4. Clean floor drain by one bay prep sink in kitchen.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Cloth towel in floor drain at bar. Remove and place in soiled linen container. CORRECTED
Location: Bar
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Seal 3 bay sink to wall with silicone caulk.2. Remove soiled caulk from drain board on dirty side of dish machine and replace with new silicone caulk.
Location: Kitchen
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: Fruit (berries) not below sneeze guard. Place below sneeze guards or provide lids/covers. CORRECTED
Location: Sales floor
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: No soap at bar hand sink. Please provide.
Location: Bar
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: Ice scoops handle down in the ice at the bar. Please store so scoop handle is not in the ice. CORRECTED
Location: Bar
|
03/22/2013 | 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. Container of cream cheese at room temperature at 70 deg F, one container of butter at room temperature at 68 deg F. Dispose of after breakfast servcie. Hold all potentially hazardous foods at 41 deg F or below. 2. Pans of cheese in prep top cooler on top of other pans at 45 deg F and 48 deg F. Hold at 41 deg F or below.
Location: Sales floor
- 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 bottle on wire rack with clean dishes. Please remove. Store chemicals separately from clean dishes and food.
Location: Kitchen
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats at bar. Exterminate.
Location: Bar
- 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 hand washing in kitchen. Employees wearing gloves. Please always wash hands 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: Employee drink without lid or straw in kitchen by one bay prep sink. (Orange juice) Please provide lids and straws for all drinks.
Location: Kitchen
- 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: Chemical bottle on bar hand sink. Remove. Do not store anything in or on hand sinks.
Location: Bar
Equipment: Hand sink
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide one employee with food borne illness prevention training. Note: scheduled for class March 5, 2013.Note: can fax certification to 317-221-3070. Must include name and address of facility on fax.
- 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: Cutting boards in kitchen are soiled. Please clean, resurface or replace.
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: 1. Clean floor drain by hand sink at bar.2. One light guard in kitchen soiled. Please clean and ceiling around light guard. 3. Clean wall below one bay prep sink in kitchen.4. Clean floor drain by one bay prep sink in kitchen.
Location: Bar
- 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 floor drain by hand sink at bar.2. One light guard in kitchen soiled. Please clean and ceiling around light guard. 3. Clean wall below one bay prep sink in kitchen.4. Clean floor drain by one bay prep sink in kitchen.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Cloth towel in floor drain at bar. Remove and place in soiled linen container. CORRECTED
Location: Bar
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Seal 3 bay sink to wall with silicone caulk.2. Remove soiled caulk from drain board on dirty side of dish machine and replace with new silicone caulk.
Location: Kitchen
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: Fruit (berries) not below sneeze guard. Place below sneeze guards or provide lids/covers. CORRECTED
Location: Sales floor
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: No soap at bar hand sink. Please provide.
Location: Bar
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: Ice scoops handle down in the ice at the bar. Please store so scoop handle is not in the ice. CORRECTED
Location: Bar
|
03/06/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Container of cream cheese at room temperature at 70 deg F, one container of butter at room temperature at 68 deg F. Dispose of after breakfast servcie. Hold all potentially hazardous foods at 41 deg F or below. 2. Pans of cheese in prep top cooler on top of other pans at 45 deg F and 48 deg F. Hold at 41 deg F or below.
Location: Sales floor
- 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: Chemical bottle on wire rack with clean dishes. Please remove. Store chemicals separately from clean dishes and food.
Location: Kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats at bar. Exterminate.
Location: Bar
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: No hand washing in kitchen. Employees wearing gloves. Please always wash hands before putting on gloves.
- 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: Employee drink without lid or straw in kitchen by one bay prep sink. (Orange juice) Please provide lids and straws for all drinks.
Location: Kitchen
- 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: Chemical bottle on bar hand sink. Remove. Do not store anything in or on hand sinks.
Location: Bar
Equipment: Hand sink
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide one employee with food borne illness prevention training. Note: scheduled for class March 5, 2013.
- 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: Cutting boards in kitchen are soiled. Please clean, resurface or replace.
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: 1. Clean floor drain by hand sink at bar.2. One light guard in kitchen soiled. Please clean and ceiling around light guard. 3. Clean wall below one bay prep sink in kitchen.4. Clean floor drain by one bay prep sink in kitchen.
Location: Bar
- 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 floor drain by hand sink at bar.2. One light guard in kitchen soiled. Please clean and ceiling around light guard. 3. Clean wall below one bay prep sink in kitchen.4. Clean floor drain by one bay prep sink in kitchen.
Location: Kitchen
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Cloth towel in floor drain at bar. Remove and place in soiled linen container. CORRECTED
Location: Bar
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Seal 3 bay sink to wall with silicone caulk.2. Remove soiled caulk from drain board on dirty side of dish machine and replace with new silicone caulk.
Location: Kitchen
- Food on display (corrected on site)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: Fruit (berries) not below sneeze guard. Place below sneeze guards or provide lids/covers. CORRECTED
Location: Sales floor
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: No soap at bar hand sink. Please provide.
Location: Bar
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: Ice scoops handle down in the ice at the bar. Please store so scoop handle is not in the ice. CORRECTED
Location: Bar
|
02/27/2013 | Routine |
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: If using time to control bacterial growth: Need to write a standard operating procedure for breakfast items or other foods being held at room temperature. Dispose of foods after 4 hours at room temperature, do not re-use. Label to indicate 4 hour period of time. (Milk at 50.5 deg F, yogurt at 47.5 deg F, cut melon, potentially hazardous juices).
Location: Buffet
- 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: Clean, resurface, or replace kitchen cutting board. Note: new cutting board ordered.
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: Clean floor below/behind ice machine.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloths on 3 bay sink. Please store in approved strength sanitizer solution.
Location: Kitchen
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Raise mounted blue scoop on ice machine.
Location: Kitchen
Equipment: Ice machine
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Provide soap for bar hand sink.
Location: Bar
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: Front kitchen hand sink is leaking. Repair. Note: work order placed.***Finish replacing front kitchen hand sink faucet.
Location: Kitchen
Equipment: Hand sink
- 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: Remove card board from 3 door reach in cooler at bar.
Location: Bar
Equipment: Reach in cooler (3 door)
|
08/31/2012 | Recheck |
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: If using time to control bacterial growth: Need to write a standard operating procedure for breakfast items or other foods being held at room temperature. Dispose of foods after 4 hours at room temperature, do not re-use. Label to indicate 4 hour period of time. (Milk at 50.5 deg F, yogurt at 47.5 deg F, cut melon, potentially hazardous juices).
Location: Buffet
- 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: Clean, resurface, or replace kitchen cutting board.
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: Clean floor below/behind ice machine.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloths on 3 bay sink. Please store in approved strength sanitizer solution.
Location: Kitchen
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Raise mounted blue scoop on ice machine.
Location: Kitchen
Equipment: Ice machine
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Provide soap for bar hand sink.
Location: Bar
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: Front kitchen hand sink is leaking. Repair. Note: work order placed.***Finish replacing front kitchen hand sink faucet.
Location: Kitchen
Equipment: Hand sink
- 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: Remove card board from 3 door reach in cooler at bar.
Location: Bar
Equipment: Reach in cooler (3 door)
|
08/24/2012 | Recheck |
- Time vs. temperature
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: If using time to control bacterial growth: Need to write a standard operating procedure for breakfast items or other foods being held at room temperature. Dispose of foods after 4 hours at room temperature, do not re-use. Label to indicate 4 hour period of time. (Milk at 50.5 deg F, yogurt at 47.5 deg F, cut melon, potentially hazardous juices).
Location: Buffet
- 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: Clean, resurface, or replace kitchen cutting board.
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: Clean floor below/behind ice machine.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloths on 3 bay sink. Please store in approved strength sanitizer solution.
Location: Kitchen
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Raise mounted blue scoop on ice machine.
Location: Kitchen
Equipment: Ice machine
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Provide soap for bar hand sink.
Location: Bar
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: Front kitchen hand sink is leaking. Repair. Note: work order placed.
Location: Kitchen
Equipment: Hand sink
- 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: Remove card board from 3 door reach in cooler at bar.
Location: Bar
Equipment: Reach in cooler (3 door)
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08/17/2012 | Routine |
- 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: Half eaten cookie, danishes, and drinks without lid and straw in kitchen. Please eat in approved areas only. Provide lids and straws for drinks in kitchen or bar.
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.
Comments: Sandwiches in cooler not date marked. Please date mark for 7 day disposal date.
Location: Kitchen
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Bar handsink not accessible. Wood board over sink. Discontinue. Make sure hand sink is accessible at all times.
Location: Bar
- 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 in front kitchen hand sink. Discontinue. Use sink for hand washing only.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth on counter at bar. Please store in approved strength sanitizer solution. If using spray bottle sanitizer please use paper towels not cloth towels.
Location: Bar
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Provide permenant shelving for coke crate under cabinets.
Location: Buffet
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02/15/2012 | Recheck |
- 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: Half eaten cookie, danishes, and drinks without lid and straw in kitchen. Please eat in approved areas only. Provide lids and straws for drinks in kitchen or bar.
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.
Comments: Sandwiches in cooler not date marked. Please date mark for 7 day disposal date.
Location: Kitchen
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Bar handsink not accessible. Wood board over sink. Discontinue. Make sure hand sink is accessible at all times.
Location: Bar
- 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: Dumping in front kitchen hand sink. Discontinue. Use sink for hand washing only.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth on counter at bar. Please store in approved strength sanitizer solution. If using spray bottle sanitizer please use paper towels not cloth towels.
Location: Bar
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Provide permenant shelving for coke crate under cabinets.
Location: Buffet
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02/06/2012 | Routine |
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