- 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: SEVERAL ROACHES WERE ACTIVE AND VISIBLE AROUND THE KITCHEN HAND SINK AND SOAP DISPENSER AREA, AS WELL AS ON AND AROUND A BAG OF CORIANDER AND CORN FLOUR (SETTING OPEN ON THE FLOOR). THESE WERE CARRIED OUTSIDE. DISCARD THESE 2 BAGS. SMALL AMOUNTS OF SUGAR AND SALT ON A PREP. TABLE ALSO WERE DISCARDED.6/4 -- PEST CONTROL WAS HERE THIS MORNING TO TREAT KITCHEN & DISHROOM. ESTABL. WILL BE FURTHER TREATED (FOGGED) IN A FEW DAYS. (MON. 6/9).6/11 -- THERE HAS BEEN A DELAY IN SCHEDULING AND NEXT TREATMENT (FOGGING) IS TO BE ON MON. 6/16.6/17 -- PEST CONTROL WAS HERE TO TREAT YESTERDAY MORNNG.
Location: Kitchen
- 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: SANITZER WAS NOT DISPENSING FOR DISHMACHINE AT THIS TIME. ADJUST MACHINE SO IT DISPENSES AT 50 TO 100PPM.6/4 -- A REPAIR TECH. HAS BEEN SCHEDULED TO WORK ON MACHINE TODAY OR TOMORROW.
Location: Dish machine area
Equipment: Dishmachine
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: A FEW BAGS OF FLOUR, CORIANDER, ETC., SETTING ON KITCHEN FLOOR HAD ROACHES ON OR AROUND THEM AND TWO BAGS WERE CARRIED OUTSIDE --- DISCARD THESE (DO NOT USE).
Location: Kitchen
- Walls finished or sealed (corrected)
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: SEVERAL HOLES IN THE WALL ABOVE KITCHEN HAND SIINK SHOULD BE FILLED IN AND SMOOTHED OVER.
Location: Kitchen
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: OPEN BAGS OF FLOUR, ETC. SHOULD BE SET IN BULK BINS WITH LIDS.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE A PLASTIC CONTANER OF FLOUR ON FLOOR UNDER THE MICROWAVE.
Location: Kitchen
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
- Improper rinsing of utensil(s) and equipment (corrected)
Washed utensil(s) and/or equipment not properly rinsed.
Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: REFILL SOAP AT KITCHEN HAND SINK. -- CORRECTED -- OK.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: REFILL PAPER TOWELS AT KITCHEN HAND SINK.
|
06/17/2014 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: SEVERAL ROACHES WERE ACTIVE AND VISIBLE AROUND THE KITCHEN HAND SINK AND SOAP DISPENSER AREA, AS WELL AS ON AND AROUND A BAG OF CORIANDER AND CORN FLOUR (SETTING OPEN ON THE FLOOR). THESE WERE CARRIED OUTSIDE. DISCARD THESE 2 BAGS. SMALL AMOUNTS OF SUGAR AND SALT ON A PREP. TABLE ALSO WERE DISCARDED.6/4 -- PEST CONTROL WAS HERE THIS MORNING TO TREAT KITCHEN & DISHROOM. ESTABL. WILL BE FURTHER TREATED (FOGGED) IN A FEW DAYS. (MON. 6/9).6/11 -- THERE HAS BEEN A DELAY IN SCHEDULING AND NEXT TREATMENT (FOGGING) IS TO BE ON MON. 6/16.
Location: Kitchen
- 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: SANITZER WAS NOT DISPENSING FOR DISHMACHINE AT THIS TIME. ADJUST MACHINE SO IT DISPENSES AT 50 TO 100PPM.6/4 -- A REPAIR TECH. HAS BEEN SCHEDULED TO WORK ON MACHINE TODAY OR TOMORROW.
Location: Dish machine area
Equipment: Dishmachine
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: A FEW BAGS OF FLOUR, CORIANDER, ETC., SETTING ON KITCHEN FLOOR HAD ROACHES ON OR AROUND THEM AND TWO BAGS WERE CARRIED OUTSIDE --- DISCARD THESE (DO NOT USE).
Location: Kitchen
- Walls finished or sealed (corrected)
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: SEVERAL HOLES IN THE WALL ABOVE KITCHEN HAND SIINK SHOULD BE FILLED IN AND SMOOTHED OVER.
Location: Kitchen
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: OPEN BAGS OF FLOUR, ETC. SHOULD BE SET IN BULK BINS WITH LIDS.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE A PLASTIC CONTANER OF FLOUR ON FLOOR UNDER THE MICROWAVE.
Location: Kitchen
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
- Improper rinsing of utensil(s) and equipment (corrected)
Washed utensil(s) and/or equipment not properly rinsed.
Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: REFILL SOAP AT KITCHEN HAND SINK. -- CORRECTED -- OK.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: REFILL PAPER TOWELS AT KITCHEN HAND SINK.
|
06/11/2014 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: SEVERAL ROACHES WERE ACTIVE AND VISIBLE AROUND THE KITCHEN HAND SINK AND SOAP DISPENSER AREA, AS WELL AS ON AND AROUND A BAG OF CORIANDER AND CORN FLOUR (SETTING OPEN ON THE FLOOR). THESE WERE CARRIED OUTSIDE. DISCARD THESE 2 BAGS. SMALL AMOUNTS OF SUGAR AND SALT ON A PREP. TABLE ALSO WERE DISCARDED.6/4 -- PEST CONTROL WAS HERE THIS MORNING TO TREAT KITCHEN & DISHROOM. ESTABL. WILL BE FURTHER TREATED (FOGGED) IN A FEW DAYS. (MON. 6/9).
Location: Kitchen
- 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: SANITZER WAS NOT DISPENSING FOR DISHMACHINE AT THIS TIME. ADJUST MACHINE SO IT DISPENSES AT 50 TO 100PPM.6/4 -- A REPAIR TECH. HAS BEEN SCHEDULED TO WORK ON MACHINE TODAY OR TOMORROW.
Location: Dish machine area
Equipment: Dishmachine
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: A FEW BAGS OF FLOUR, CORIANDER, ETC., SETTING ON KITCHEN FLOOR HAD ROACHES ON OR AROUND THEM AND TWO BAGS WERE CARRIED OUTSIDE --- DISCARD THESE (DO NOT USE).
Location: Kitchen
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: SEVERAL HOLES IN THE WALL ABOVE KITCHEN HAND SIINK SHOULD BE FILLED IN AND SMOOTHED OVER.
Location: Kitchen
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: OPEN BAGS OF FLOUR, ETC. SHOULD BE SET IN BULK BINS WITH LIDS.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE A PLASTIC CONTANER OF FLOUR ON FLOOR UNDER THE MICROWAVE.
Location: Kitchen
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
- Improper rinsing of utensil(s) and equipment
Washed utensil(s) and/or equipment not properly rinsed.
Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: REFILL SOAP AT KITCHEN HAND SINK. -- CORRECTED -- OK.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: REFILL PAPER TOWELS AT KITCHEN HAND SINK.
|
06/06/2014 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: SEVERAL ROACHES WERE ACTIVE AND VISIBLE AROUND THE KITCHEN HAND SINK AND SOAP DISPENSER AREA, AS WELL AS ON AND AROUND A BAG OF CORIANDER AND CORN FLOUR (SETTING OPEN ON THE FLOOR). THESE WERE CARRIED OUTSIDE. DISCARD THESE 2 BAGS. SMALL AMOUNTS OF SUGAR AND SALT ON A PREP. TABLE ALSO WERE DISCARDED.6/4 -- PEST CONTROL WAS HERE THIS MORNING TO TREAT KITCHEN & DISHROOM. ESTABL. WILL BE FURTHER TREATED (FOGGED) IN A FEW DAYS. (MON. 6/9).
Location: Kitchen
- 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: SANITZER WAS NOT DISPENSING FOR DISHMACHINE AT THIS TIME. ADJUST MACHINE SO IT DISPENSES AT 50 TO 100PPM.6/4 -- A REPAIR TECH. HAS BEEN SCHEDULED TO WORK ON MACHINE TODAY OR TOMORROW.
Location: Dish machine area
Equipment: Dishmachine
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: A FEW BAGS OF FLOUR, CORIANDER, ETC., SETTING ON KITCHEN FLOOR HAD ROACHES ON OR AROUND THEM AND TWO BAGS WERE CARRIED OUTSIDE --- DISCARD THESE (DO NOT USE).
Location: Kitchen
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: SEVERAL HOLES IN THE WALL ABOVE KITCHEN HAND SIINK SHOULD BE FILLED IN AND SMOOTHED OVER.
Location: Kitchen
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: OPEN BAGS OF FLOUR, ETC. SHOULD BE SET IN BULK BINS WITH LIDS.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE A PLASTIC CONTANER OF FLOUR ON FLOOR UNDER THE MICROWAVE.
Location: Kitchen
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
- Improper rinsing of utensil(s) and equipment
Washed utensil(s) and/or equipment not properly rinsed.
Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: REFILL SOAP AT KITCHEN HAND SINK. -- CORRECTED -- OK.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: REFILL PAPER TOWELS AT KITCHEN HAND SINK.
|
06/04/2014 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: SEVERAL ROACHES WERE ACTIVE AND VISIBLE AROUND THE KITCHEN HAND SINK AND SOAP DISPENSER AREA, AS WELL AS ON AND AROUND A BAG OF CORIANDER AND CORN FLOUR (SETTING OPEN ON THE FLOOR). THESE WERE CARRIED OUTSIDE. DISCARD THESE 2 BAGS. SMALL AMOUNTS OF SUGAR AND SALT ON A PREP. TABLE ALSO WERE DISCARDED.
Location: Kitchen
- 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: SANITZER WAS NOT DISPENSING FOR DISHMACHINE AT THIS TIME. ADJUST MACHINE SO IT DISPENSES AT 50 TO 100PPM.
Location: Dish machine area
Equipment: Dishmachine
- Food unsafe (Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: A FEW BAGS OF FLOUR, CORIANDER, ETC., SETTING ON KITCHEN FLOOR HAD ROACHES ON OR AROUND THEM AND TWO BAGS WERE CARRIED OUTSIDE --- DISCARD THESE (DO NOT USE).
Location: Kitchen
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: SEVERAL HOLES IN THE WALL ABOVE KITCHEN HAND SIINK SHOULD BE FILLED IN AND SMOOTHED OVER.
Location: Kitchen
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: OPEN BAGS OF FLOUR, ETC. SHOULD BE SET IN BULK BINS WITH LIDS.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE A PLASTIC CONTANER OF FLOUR ON FLOOR UNDER THE MICROWAVE.
Location: Kitchen
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
- Improper rinsing of utensil(s) and equipment
Washed utensil(s) and/or equipment not properly rinsed.
Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: REFILL SOAP AT KITCHEN HAND SINK. -- CORRECTED -- OK.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: REFILL PAPER TOWELS AT KITCHEN HAND SINK.
|
06/03/2014 | Routine |
- Chemical sanitizer concentration (corrected on site)
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: THE SANITIZER WIPING CLOTH WATER WAS ONLY SET UP AFTER THE INSPECTION BEGAN. CORRECTED ON SITE. -- OK.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE A COUPLE METAL SHELVES IN THE 2--DOOR COOLER.
Location: Dish machine area
Equipment: Reach in cooler (2 door)
|
12/20/2013 | Illness Complaint |
- 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: ONE LIVE ROACH SEEN ON KITCHEN TABLE. TREATMENT WAS DONE YESTERDAY. TREAT AS NEEDED.11/27/13 -- HAVE ANOTHER TREATMENT DONE BEFORE 12/5.
Location: Kitchen
- 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: REPAIR OR ADJUST THE DISHMACHINE SANITIZER TO 50 TO 75 PPM STRENGTH.11/27 -- CHECK FOR WASH WATER TEMP. OF MACHINE SO IT STAYS 120 F MIN.
Equipment: Dishmachine
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THE 2--DOOR REACH--IN COOLER HAS A TORN GASKET ON RIGHT SIDE AND SHELVING WHICH IS CHIPPING OFF. REPLACE RIGHT--HAND DOOR GASKET AND CLEAN AND/OR RESURFACE METAL SHELVING.
Location: Dish machine area
Equipment: Reach in cooler (2 door)
- 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: SET UP SANITIZER (BLEACH) WATER AT 1 TBSP. PER GAL. OF WATER FOR WIPING CLOTHS.
Location: Cook line
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: EMPLOYEES COOKING OR PREPARING OPEN FOODS SHOULD WEAR A HAT, HAIR NET OR OTHER KIND OF HAIR RESTRAINT.
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: OIL AND/OR GREASE RESIDUE WAS NOTICED ON AND NEAR THE STORM DRAIN (IN PAVEMENT JUST OUT FROM THE BACK DOOR. DO NOT POOR MOP WATER/WASTE WATER DOWN THIS DRAIN. USE THE MOP SINK.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR THE DROP CEILING IN THE DISHROOM AREA.
Location: Dish machine area
- 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: A POT OF COOKED RICE (PARTIALLY USED) NEAR THE COOK LINE MUST BE COOLED RIGHT AWAY IN WALK--IN COOLER DOWN TO 41 F IN LESS THAN 6 HOURS.
- 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: SOME PANS OF FOOD IN THE WALK--IN COOLER AND ONE PAN OF FOOD IN THE KITCHEN WERE NOT COVERED AND SETTING ON THE FLOOR. STORE FOODS 6" OR MORE OFF FLOOR WHEN NOT USING -- AND COVER PROPERLY.
Location: Walk-in cooler
- 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: SOME PANS OF FOOD IN THE WALK--IN COOLER AND ONE PAN OF FOOD IN THE KITCHEN WERE NOT COVERED AND SETTING ON THE FLOOR. STORE FOODS 6" OR MORE OFF FLOOR WHEN NOT USING -- AND COVER PROPERLY.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: A PLASTIC SET OF FOOD STORAGE DRAWERS IN KITCHEN SHOULD BE THOROUGHLY CLEANED.
Location: Kitchen
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
|
12/11/2013 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: ONE LIVE ROACH SEEN ON KITCHEN TABLE. TREATMENT WAS DONE YESTERDAY. TREAT AS NEEDED.11/27/13 -- HAVE ANOTHER TREATMENT DONE BEFORE 12/5.
Location: Kitchen
- 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: REPAIR OR ADJUST THE DISHMACHINE SANITIZER TO 50 TO 75 PPM STRENGTH.11/27 -- CHECK FOR WASH WATER TEMP. OF MACHINE SO IT STAYS 120 F MIN.
Equipment: Dishmachine
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THE 2--DOOR REACH--IN COOLER HAS A TORN GASKET ON RIGHT SIDE AND SHELVING WHICH IS CHIPPING OFF. REPLACE RIGHT--HAND DOOR GASKET AND CLEAN AND/OR RESURFACE METAL SHELVING.
Location: Dish machine area
Equipment: Reach in cooler (2 door)
- 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: SET UP SANITIZER (BLEACH) WATER AT 1 TBSP. PER GAL. OF WATER FOR WIPING CLOTHS.
Location: Cook line
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: EMPLOYEES COOKING OR PREPARING OPEN FOODS SHOULD WEAR A HAT, HAIR NET OR OTHER KIND OF HAIR RESTRAINT.
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: OIL AND/OR GREASE RESIDUE WAS NOTICED ON AND NEAR THE STORM DRAIN (IN PAVEMENT JUST OUT FROM THE BACK DOOR. DO NOT POOR MOP WATER/WASTE WATER DOWN THIS DRAIN. USE THE MOP SINK.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR THE DROP CEILING IN THE DISHROOM AREA.
Location: Dish machine area
- 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.
- 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: SOME PANS OF FOOD IN THE WALK--IN COOLER AND ONE PAN OF FOOD IN THE KITCHEN WERE NOT COVERED AND SETTING ON THE FLOOR. STORE FOODS 6" OR MORE OFF FLOOR WHEN NOT USING -- AND COVER PROPERLY.
Location: Walk-in cooler
- 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: SOME PANS OF FOOD IN THE WALK--IN COOLER AND ONE PAN OF FOOD IN THE KITCHEN WERE NOT COVERED AND SETTING ON THE FLOOR. STORE FOODS 6" OR MORE OFF FLOOR WHEN NOT USING -- AND COVER PROPERLY.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: A PLASTIC SET OF FOOD STORAGE DRAWERS IN KITCHEN SHOULD BE THOROUGHLY CLEANED.
Location: Kitchen
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
|
11/27/2013 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: ONE LIVE ROACH SEEN ON KITCHEN TABLE. TREATMENT WAS DONE YESTERDAY. TREAT AS NEEDED.
Location: Kitchen
- 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: REPAIR OR ADJUST THE DISHMACHINE SANITIZER TO 50 TO 75 PPM STRENGTH.
Equipment: Dishmachine
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THE 2--DOOR REACH--IN COOLER HAS A TORN GASKET ON RIGHT SIDE AND SHELVING WHICH IS CHIPPING OFF. REPLACE RIGHT--HAND DOOR GASKET AND CLEAN AND/OR RESURFACE METAL SHELVING.
Location: Dish machine area
Equipment: Reach in cooler (2 door)
- 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: SET UP SANITIZER (BLEACH) WATER AT 1 TBSP. PER GAL. OF WATER FOR WIPING CLOTHS.
Location: Cook line
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: EMPLOYEES COOKING OR PREPARING OPEN FOODS SHOULD WEAR A HAT, HAIR NET OR OTHER KIND OF HAIR RESTRAINT.
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: OIL AND/OR GREASE RESIDUE WAS NOTICED ON AND NEAR THE STORM DRAIN (IN PAVEMENT JUST OUT FROM THE BACK DOOR. DO NOT POOR MOP WATER/WASTE WATER DOWN THIS DRAIN. USE THE MOP SINK.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR THE DROP CEILING IN THE DISHROOM AREA.
Location: Dish machine area
- 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.
- 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: SOME PANS OF FOOD IN THE WALK--IN COOLER AND ONE PAN OF FOOD IN THE KITCHEN WERE NOT COVERED AND SETTING ON THE FLOOR. STORE FOODS 6" OR MORE OFF FLOOR WHEN NOT USING -- AND COVER PROPERLY.
Location: Walk-in cooler
- 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: SOME PANS OF FOOD IN THE WALK--IN COOLER AND ONE PAN OF FOOD IN THE KITCHEN WERE NOT COVERED AND SETTING ON THE FLOOR. STORE FOODS 6" OR MORE OFF FLOOR WHEN NOT USING -- AND COVER PROPERLY.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: A PLASTIC SET OF FOOD STORAGE DRAWERS IN KITCHEN SHOULD BE THOROUGHLY CLEANED.
Location: Kitchen
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
|
11/20/2013 | Recheck |
- 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: REPAIR OR ADJUST THE DISHMACHINE SANITIZER TO 50 TO 75 PPM STRENGTH.
Equipment: Dishmachine
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THE 2--DOOR REACH--IN COOLER HAS A TORN GASKET ON RIGHT SIDE AND SHELVING WHICH IS CHIPPING OFF. REPLACE RIGHT--HAND DOOR GASKET AND CLEAN AND/OR RESURFACE METAL SHELVING.
Location: Dish machine area
Equipment: Reach in cooler (2 door)
- 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: SET UP SANITIZER (BLEACH) WATER AT 1 TBSP. PER GAL. OF WATER FOR WIPING CLOTHS.
Location: Cook line
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: EMPLOYEES COOKING OR PREPARING OPEN FOODS SHOULD WEAR A HAT, HAIR NET OR OTHER KIND OF HAIR RESTRAINT.
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: OIL AND/OR GREASE RESIDUE WAS NOTICED ON AND NEAR THE STORM DRAIN (IN PAVEMENT JUST OUT FROM THE BACK DOOR. DO NOT POOR MOP WATER/WASTE WATER DOWN THIS DRAIN. USE THE MOP SINK.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR THE DROP CEILING IN THE DISHROOM AREA.
Location: Dish machine area
- 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.
- 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: SOME PANS OF FOOD IN THE WALK--IN COOLER AND ONE PAN OF FOOD IN THE KITCHEN WERE NOT COVERED AND SETTING ON THE FLOOR. STORE FOODS 6" OR MORE OFF FLOOR WHEN NOT USING -- AND COVER PROPERLY.
Location: Walk-in cooler
- 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: SOME PANS OF FOOD IN THE WALK--IN COOLER AND ONE PAN OF FOOD IN THE KITCHEN WERE NOT COVERED AND SETTING ON THE FLOOR. STORE FOODS 6" OR MORE OFF FLOOR WHEN NOT USING -- AND COVER PROPERLY.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: A PLASTIC SET OF FOOD STORAGE DRAWERS IN KITCHEN SHOULD BE THOROUGHLY CLEANED.
Location: Kitchen
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
|
11/13/2013 | 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) A GALLON CONTAINER OF MILK AND A QUART OF HEAVY CREAM HAD TO BE PUT BACK IN COOLER --- KEEP SUCH PRODUCTS BETTER CHILLED.2) THE RIGHT--HAND FRIGIDAIRE COOLER MEASURED 55 DEGREES. MAINTAIN 41 F OR LESS.
Location: Cook line
- 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: 2 OPEN CANS OF FOOD IN RIGHT--HAND FRIGIDAIRE COOLER SHOULD NOT STAY IN THE CANS MORE THAN A DAY OR TWO, BUT SHOULD BE PUT INTO OTHER FOOD STORAGE CONTAINERS.
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.
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: KEEP THE BLENDER 6" OR MORE OFF THE FLOOR.
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPLACE THE MEN'S ROOM TOILET SEAT.
Location: Mens restroom
- 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) REPAIR (FILL IN) THE MISSING FLOOR TILE IN THE WALK--IN COOLER.2) REPAIR AND PAINT OR COVER WALL AT END OF 3--BAY SINK NEXT TO DISHMACHINE WITH WATER--RESISTANT MATERIAL.
Location: Walk-in cooler
- 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) PLACE A THERMOMETER IN THE PREP. COOLER.2) ALSO KEEP ONE IN THE RIGHT--HAND FRIGIDAIRE COOLER.
Location: Cook line
Equipment: Prep Top Cooler
- 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: AN OPEN BAG OF RICE SETTING ON FLOOR. KEEP 6" OR MORE OFF FLOOR. CORRECTED ON SITE -- OK.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE BLENDER AS NEEDED.
Location: Kitchen
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: INSTALL A FAUCET ON THE 3--BAY SINK THAT WILL REACH ALL 3 COMPARTMENTS WITH HOT AND COLD WATER ( INSTEAD OF USING A HOSE).
Location: Three bay area
|
07/02/2013 | 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) A GALLON CONTAINER OF MILK AND A QUART OF HEAVY CREAM HAD TO BE PUT BACK IN COOLER --- KEEP SUCH PRODUCTS BETTER CHILLED.2) THE RIGHT--HAND FRIGIDAIRE COOLER MEASURED 55 DEGREES. MAINTAIN 41 F OR LESS.
Location: Cook line
- 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: 2 OPEN CANS OF FOOD IN RIGHT--HAND FRIGIDAIRE COOLER SHOULD NOT STAY IN THE CANS MORE THAN A DAY OR TWO, BUT SHOULD BE PUT INTO OTHER FOOD STORAGE CONTAINERS.
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.
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: KEEP THE BLENDER 6" OR MORE OFF THE FLOOR.
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPLACE THE MEN'S ROOM TOILET SEAT.
Location: Mens restroom
- 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) REPAIR (FILL IN) THE MISSING FLOOR TILE IN THE WALK--IN COOLER.2) REPAIR AND PAINT OR COVER WALL AT END OF 3--BAY SINK NEXT TO DISHMACHINE WITH WATER--RESISTANT MATERIAL.
Location: Walk-in cooler
- 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) PLACE A THERMOMETER IN THE PREP. COOLER.2) ALSO KEEP ONE IN THE RIGHT--HAND FRIGIDAIRE COOLER.
Location: Cook line
Equipment: Prep Top Cooler
- 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: AN OPEN BAG OF RICE SETTING ON FLOOR. KEEP 6" OR MORE OFF FLOOR. CORRECTED ON SITE -- OK.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE BLENDER AS NEEDED.
Location: Kitchen
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: INSTALL A FAUCET ON THE 3--BAY SINK THAT WILL REACH ALL 3 COMPARTMENTS WITH HOT AND COLD WATER ( INSTEAD OF USING A HOSE).
Location: Three bay area
|
06/26/2013 | 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) A GALLON CONTAINER OF MILK AND A QUART OF HEAVY CREAM HAD TO BE PUT BACK IN COOLER --- KEEP SUCH PRODUCTS BETTER CHILLED.2) THE RIGHT--HAND FRIGIDAIRE COOLER MEASURED 55 DEGREES. MAINTAIN 41 F OR LESS.
Location: Cook line
- 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: 2 OPEN CANS OF FOOD IN RIGHT--HAND FRIGIDAIRE COOLER SHOULD NOT STAY IN THE CANS MORE THAN A DAY OR TWO, BUT SHOULD BE PUT INTO OTHER FOOD STORAGE CONTAINERS.
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.
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: KEEP THE BLENDER 6" OR MORE OFF THE FLOOR.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPLACE THE MEN'S ROOM TOILET SEAT.
Location: Mens restroom
- 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) REPAIR (FILL IN) THE MISSING FLOOR TILE IN THE WALK--IN COOLER.2) REPAIR AND PAINT OR COVER WALL AT END OF 3--BAY SINK NEXT TO DISHMACHINE WITH WATER--RESISTANT MATERIAL.
Location: Walk-in cooler
- 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) PLACE A THERMOMETER IN THE PREP. COOLER.2) ALSO KEEP ONE IN THE RIGHT--HAND FRIGIDAIRE COOLER.
Location: Cook line
Equipment: Prep Top Cooler
- 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: AN OPEN BAG OF RICE SETTING ON FLOOR. KEEP 6" OR MORE OFF FLOOR. CORRECTED ON SITE -- OK.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE BLENDER AS NEEDED.
Location: Kitchen
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: INSTALL A FAUCET ON THE 3--BAY SINK THAT WILL REACH ALL 3 COMPARTMENTS WITH HOT AND COLD WATER ( INSTEAD OF USING A HOSE).
Location: Three bay area
|
06/20/2013 | 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) A GALLON CONTAINER OF MILK AND A QUART OF HEAVY CREAM HAD TO BE PUT BACK IN COOLER --- KEEP SUCH PRODUCTS BETTER CHILLED.2) THE RIGHT--HAND FRIGIDAIRE COOLER MEASURED 55 DEGREES. MAINTAIN 41 F OR LESS.
Location: Cook line
- 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: 2 OPEN CANS OF FOOD IN RIGHT--HAND FRIGIDAIRE COOLER SHOULD NOT STAY IN THE CANS MORE THAN A DAY OR TWO, BUT SHOULD BE PUT INTO OTHER FOOD STORAGE CONTAINERS.
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.
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: KEEP THE BLENDER 6" OR MORE OFF THE FLOOR.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPLACE THE MEN'S ROOM TOILET SEAT.
Location: Mens restroom
- 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) REPAIR (FILL IN) THE MISSING FLOOR TILE IN THE WALK--IN COOLER.2) REPAIR AND PAINT OR COVER WALL AT END OF 3--BAY SINK NEXT TO DISHMACHINE WITH WATER--RESISTANT MATERIAL.
Location: Walk-in cooler
- 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) PLACE A THERMOMETER IN THE PREP. COOLER.2) ALSO KEEP ONE IN THE RIGHT--HAND FRIGIDAIRE COOLER.
Location: Cook line
Equipment: Prep Top Cooler
- Food storage (corrected on site)
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: AN OPEN BAG OF RICE SETTING ON FLOOR. KEEP 6" OR MORE OFF FLOOR. CORRECTED ON SITE -- OK.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE BLENDER AS NEEDED.
Location: Kitchen
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: INSTALL A FAUCET ON THE 3--BAY SINK THAT WILL REACH ALL 3 COMPARTMENTS WITH HOT AND COLD WATER ( INSTEAD OF USING A HOSE).
Location: Three bay area
|
06/19/2013 | 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) A GALLON CONTAINER OF MILK AND A QUART OF HEAVY CREAM HAD TO BE PUT BACK IN COOLER --- KEEP SUCH PRODUCTS BETTER CHILLED.2) THE RIGHT--HAND FRIGIDAIRE COOLER MEASURED 55 DEGREES. MAINTAIN 41 F OR LESS.
Location: Cook line
- 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: 2 OPEN CANS OF FOOD IN RIGHT--HAND FRIGIDAIRE COOLER SHOULD NOT STAY IN THE CANS MORE THAN A DAY OR TWO, BUT SHOULD BE PUT INTO OTHER FOOD STORAGE CONTAINERS.
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.
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: KEEP THE BLENDER 6" OR MORE OFF THE FLOOR.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPLACE THE MEN'S ROOM TOILET SEAT.
Location: Mens restroom
- 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) REPAIR (FILL IN) THE MISSING FLOOR TILE IN THE WALK--IN COOLER.2) REPAIR AND PAINT OR COVER WALL AT END OF 3--BAY SINK NEXT TO DISHMACHINE WITH WATER--RESISTANT MATERIAL.
Location: Walk-in cooler
- 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) PLACE A THERMOMETER IN THE PREP. COOLER.2) ALSO KEEP ONE IN THE RIGHT--HAND FRIGIDAIRE COOLER.
Location: Cook line
Equipment: Prep Top Cooler
- Food storage (corrected on site)
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: AN OPEN BAG OF RICE SETTING ON FLOOR. KEEP 6" OR MORE OFF FLOOR. CORRECTED ON SITE -- OK.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE BLENDER AS NEEDED.
Location: Kitchen
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: INSTALL A FAUCET ON THE 3--BAY SINK THAT WILL REACH ALL 3 COMPARTMENTS WITH HOT AND COLD WATER ( INSTEAD OF USING A HOSE).
Location: Three bay area
|
06/19/2013 | 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) A GALLON CONTAINER OF MILK AND A QUART OF HEAVY CREAM HAD TO BE PUT BACK IN COOLER --- KEEP SUCH PRODUCTS BETTER CHILLED.2) THE RIGHT--HAND FRIGIDAIRE COOLER MEASURED 55 DEGREES. MAINTAIN 41 F OR LESS.
Location: Cook line
- 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: 2 OPEN CANS OF FOOD IN RIGHT--HAND FRIGIDAIRE COOLER SHOULD NOT STAY IN THE CANS MORE THAN A DAY OR TWO, BUT SHOULD BE PUT INTO OTHER FOOD STORAGE CONTAINERS.
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.
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: KEEP THE BLENDER 6" OR MORE OFF THE FLOOR.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPLACE THE MEN'S ROOM TOILET SEAT.
Location: Mens restroom
- 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) REPAIR (FILL IN) THE MISSING FLOOR TILE IN THE WALK--IN COOLER.2) REPAIR AND PAINT OR COVER WALL AT END OF 3--BAY SINK NEXT TO DISHMACHINE WITH WATER--RESISTANT MATERIAL.
Location: Walk-in cooler
- 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) PLACE A THERMOMETER IN THE PREP. COOLER.2) ALSO KEEP ONE IN THE RIGHT--HAND FRIGIDAIRE COOLER.
Location: Cook line
Equipment: Prep Top Cooler
- Food storage (corrected on site)
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: AN OPEN BAG OF RICE SETTING ON FLOOR. KEEP 6" OR MORE OFF FLOOR. CORRECTED ON SITE -- OK.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE BLENDER AS NEEDED.
Location: Kitchen
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: INSTALL A FAUCET ON THE 3--BAY SINK THAT WILL REACH ALL 3 COMPARTMENTS WITH HOT AND COLD WATER ( INSTEAD OF USING A HOSE).
Location: Three bay area
|
05/30/2013 | Routine |
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE BULBS IN ONE KITCHEN CEILING LIGHT AND IN ONE DISH ROOM CEILING LIGHT.
Location: Kitchen
- Waste handling units/capacity (corrected)
Areas for refuse, recyclables and returnables are of insufficient capacity or availability.
Correction: Provide sufficient numbers or capacity of trash receptacles in all areas.
Comments: GET TRASH AND GREASE DUMPSTERS IN PLACE AND USEABLE.
|
02/20/2013 | Pre-Licensing Recheck |
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE BULBS IN ONE KITCHEN CEILING LIGHT AND IN ONE DISH ROOM CEILING LIGHT.
Location: Kitchen
- Waste handling units/capacity
Areas for refuse, recyclables and returnables are of insufficient capacity or availability.
Correction: Provide sufficient numbers or capacity of trash receptacles in all areas.
Comments: GET TRASH AND GREASE DUMPSTERS IN PLACE AND USEABLE.
|
02/13/2013 | Pre-Licensing Recheck |
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE BULBS IN ONE KITCHEN CEILING LIGHT AND IN ONE DISH ROOM CEILING LIGHT.
Location: Kitchen
- Waste handling units/capacity
Areas for refuse, recyclables and returnables are of insufficient capacity or availability.
Correction: Provide sufficient numbers or capacity of trash receptacles in all areas.
Comments: GET TRASH AND GREASE DUMPSTERS IN PLACE AND USEABLE.
|
02/09/2013 | Pre-Licensing |
Restaurant representatives - add corrected or new information about INDIA SIZZLING II, 4150 LAFAYETTE RD, Indianapolis, IN »