- Toxic use (corrected)
Poisonous and/or toxic materials used improperly.
Correction: Follow labels and guidelines for all poisonous and toxic materials.
Comments: In place sanitizer solution concentration is to high. Use sanitizer at thje proper concentration.
Location: Dining room
- Restricted use pesticides (corrected on site)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: Rat traps and raid in single service containers on wire shelves. Use only approved pesticides and store all pest control items away from food items and containers.
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 and flies in kitchen. Keep door closed, clean and sanitize kitchen area seek assistance from a licensed pest control operator to exterminate pests. Ensure drains are treated for pests.
Location: Kitchen
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Employee touching redy to eat roti (bread) with bare hands. Use utensils or gloves while handling ready to eat foods
- 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: Multiple cooked potentially hazardous foods in walk in cooler that are not date marked. Date mark any potentially hazardous held over 24 hours.
Location: Walk-in cooler
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Drain clogged at service counter hand sink. Repair drain to proper working order. Heavy sewage odor noted during inspection.
Location: Service counter
Equipment: 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: Employee clothes stored on top of potatoes in dry storage room. Store all personal items away from food products.
Location: Dry storage
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: Spices and bulk containers not labled. Lable all containers to prevent contamination.
Location: Kitchen
- Sponges (corrected)
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: Sponges noted in 3 bay sink. Repeat violation. Discontinue using sponges for manual ware washing.
Location: Kitchen
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: Back door open during inspection allowing pest and insects to enter kitchen. Keep door closed or use screen door to prevent pest entry.
Location: Back room
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: Dumpster lids open during inspection Keep dumpster lids closed to prevent vermin entry.
Location: Dumpster area
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Litter and debris at side of building. Keep premises clean at all times.
Location: -
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: 1.Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.2. Floor damaged in walk in cooler. Clean floor and repair floor to a sound condition.
Comments: Damaged wall in dry storage area covered with duct tape. Clean walls, remove tape and repair wall to easily cleanable condition.
Location: Dry storage
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: 1.Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.2. Floor damaged in walk in cooler. Clean floor and repair floor to a sound condition.
Comments: Damaged wall in dry storage area covered with duct tape. Clean walls, remove tape and repair wall to easily cleanable condition.
Location: Walk-in cooler
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Ceiling tiles in dining room are water damged. Repair any leaks and replace all damged tiles.
Location: Dining room
- Equipment repair (corrected)
Equipment in need of repair.
Correction: 1.Equipment shall be maintained in good repair and condition.2. Heavy ice build in chest freezer. Defrost, clean and sanitize chest freezer.3. Upright freezer has heavy ice build up. Defrost, clean and sanitize freezer.4. Ice cream freezer in dining area has heavy ice build up. Defrost, clean and sanitize freezer.
Comments: Chest freezer lid is broken with exposed insulation. Repair or replace lid to prevent food contamination.
Location: Kitchen
Equipment: Chest freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: 1.Equipment shall be maintained in good repair and condition.2. Heavy ice build in chest freezer. Defrost, clean and sanitize chest freezer.3. Upright freezer has heavy ice build up. Defrost, clean and sanitize freezer.4. Ice cream freezer in dining area has heavy ice build up. Defrost, clean and sanitize freezer.
Comments: Chest freezer lid is broken with exposed insulation. Repair or replace lid to prevent food contamination.
Location: Kitchen
Equipment: Chest freezer
- Equipment repair
Equipment in need of repair.
Correction: 1.Equipment shall be maintained in good repair and condition.2. Heavy ice build in chest freezer. Defrost, clean and sanitize chest freezer.3. Upright freezer has heavy ice build up. Defrost, clean and sanitize freezer.4. Ice cream freezer in dining area has heavy ice build up. Defrost, clean and sanitize freezer.
Comments: Chest freezer lid is broken with exposed insulation. Repair or replace lid to prevent food contamination.
Location: Kitchen
Equipment: Upright freezer
- Equipment repair
Equipment in need of repair.
Correction: 1.Equipment shall be maintained in good repair and condition.2. Heavy ice build in chest freezer. Defrost, clean and sanitize chest freezer.3. Upright freezer has heavy ice build up. Defrost, clean and sanitize freezer.4. Ice cream freezer in dining area has heavy ice build up. Defrost, clean and sanitize freezer.
Comments: Chest freezer lid is broken with exposed insulation. Repair or replace lid to prevent food contamination.
Location: Dining room
Equipment: Chest freezer
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Uncovered spices in kitchen. Provide lids for all food containers to prevent contamination.
Location: Kitchen
- Unsafe food (Non-Critical) (corrected on site)
Food is unsafe, misbranded, adulterated or contanimated.
Correction: Food that is unsafe, adulterated, misbranded, or not honestly presented as specified under section 140 of this rule shall be reconditioned according to an approved procedure or discarded.
Comments: Multiple heads of spoiled lettuce in walk in cooler. Owner discarded spoiled lettuce.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Microwave oven soiled. Clean microwave oven daily.
Location: Kitchen
Equipment: Microwave oven
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. Flourescent lights over cook line missing end caps. Install missing end caps to prevent food from being contaminated by broken glass.2. No shield or coating over light bulb in dry storage area. Provide coated bulb or light shield for light bulb.
Location: Cook line
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. Flourescent lights over cook line missing end caps. Install missing end caps to prevent food from being contaminated by broken glass.2. No shield or coating over light bulb in dry storage area. Provide coated bulb or light shield for light bulb.
Location: Dry storage
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: Men's restroom door does not close properly. Install self-closing device on restroom door.
Location: Restroom
- Toilet paper (corrected)
No toilet paper provided .
Correction: Provide toilet paper.
Comments: Toilet paper on floor in men's restroom. Store toilet paper on appropriate toilet paper holder off of floor.
Location: Restroom
|
05/12/2014 | Recheck |
- Toxic use
Poisonous and/or toxic materials used improperly.
Correction: Follow labels and guidelines for all poisonous and toxic materials.
Comments: In place sanitizer solution concentration is to high. Use sanitizer at thje proper concentration.
Location: Dining room
- Restricted use pesticides
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: Rat traps and raid in single service containers on wire shelves. Use only approved pesticides and store all pest control items away from food items and containers.
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 and flies in kitchen. Keep door closed, clean and sanitize kitchen area seek assistance from a licensed pest control operator to exterminate pests. Ensure drains are treated for pests.
Location: Kitchen
- Bare hand contact (critical)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Employee touching redy to eat roti (bread) with bare hands. Use utensils or gloves while handling ready to eat foods
- 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: Multiple cooked potentially hazardous foods in walk in cooler that are not date marked. Date mark any potentially hazardous held over 24 hours.
Location: Walk-in cooler
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Drain clogged at service counter hand sink. Repair drain to proper working order. Heavy sewage odor noted during inspection.
Location: Service counter
Equipment: 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: Employee clothes stored on top of potatoes in dry storage room. Store all personal items away from food products.
Location: Dry storage
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: Spices and bulk containers not labled. Lable all containers to prevent contamination.
Location: Kitchen
- Sponges
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: Sponges noted in 3 bay sink. Repeat violation. Discontinue using sponges for manual ware washing.
Location: Kitchen
- Open doors and windows
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: Back door open during inspection allowing pest and insects to enter kitchen. Keep door closed or use screen door to prevent pest entry.
Location: Back room
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: Dumpster lids open during inspection Keep dumpster lids closed to prevent vermin entry.
Location: Dumpster area
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Litter and debris at side of building. Keep premises clean at all times.
Location: -
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: 1.Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.2. Floor damaged in walk in cooler. Clean floor and repair floor to a sound condition.
Comments: Damaged wall in dry storage area covered with duct tape. Clean walls, remove tape and repair wall to easily cleanable condition.
Location: Dry storage
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: 1.Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.2. Floor damaged in walk in cooler. Clean floor and repair floor to a sound condition.
Comments: Damaged wall in dry storage area covered with duct tape. Clean walls, remove tape and repair wall to easily cleanable condition.
Location: Walk-in cooler
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Ceiling tiles in dining room are water damged. Repair any leaks and replace all damged tiles.
Location: Dining room
- Equipment repair
Equipment in need of repair.
Correction: 1.Equipment shall be maintained in good repair and condition.2. Heavy ice build in chest freezer. Defrost, clean and sanitize chest freezer.3. Upright freezer has heavy ice build up. Defrost, clean and sanitize freezer.4. Ice cream freezer in dining area has heavy ice build up. Defrost, clean and sanitize freezer.
Comments: Chest freezer lid is broken with exposed insulation. Repair or replace lid to prevent food contamination.
Location: Kitchen
Equipment: Chest freezer
- Equipment repair
Equipment in need of repair.
Correction: 1.Equipment shall be maintained in good repair and condition.2. Heavy ice build in chest freezer. Defrost, clean and sanitize chest freezer.3. Upright freezer has heavy ice build up. Defrost, clean and sanitize freezer.4. Ice cream freezer in dining area has heavy ice build up. Defrost, clean and sanitize freezer.
Comments: Chest freezer lid is broken with exposed insulation. Repair or replace lid to prevent food contamination.
Location: Kitchen
Equipment: Chest freezer
- Equipment repair
Equipment in need of repair.
Correction: 1.Equipment shall be maintained in good repair and condition.2. Heavy ice build in chest freezer. Defrost, clean and sanitize chest freezer.3. Upright freezer has heavy ice build up. Defrost, clean and sanitize freezer.4. Ice cream freezer in dining area has heavy ice build up. Defrost, clean and sanitize freezer.
Comments: Chest freezer lid is broken with exposed insulation. Repair or replace lid to prevent food contamination.
Location: Kitchen
Equipment: Upright freezer
- Equipment repair
Equipment in need of repair.
Correction: 1.Equipment shall be maintained in good repair and condition.2. Heavy ice build in chest freezer. Defrost, clean and sanitize chest freezer.3. Upright freezer has heavy ice build up. Defrost, clean and sanitize freezer.4. Ice cream freezer in dining area has heavy ice build up. Defrost, clean and sanitize freezer.
Comments: Chest freezer lid is broken with exposed insulation. Repair or replace lid to prevent food contamination.
Location: Dining room
Equipment: Chest freezer
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Uncovered spices in kitchen. Provide lids for all food containers to prevent contamination.
Location: Kitchen
- Unsafe food (Non-Critical) (corrected on site)
Food is unsafe, misbranded, adulterated or contanimated.
Correction: Food that is unsafe, adulterated, misbranded, or not honestly presented as specified under section 140 of this rule shall be reconditioned according to an approved procedure or discarded.
Comments: Multiple heads of spoiled lettuce in walk in cooler. Owner discarded spoiled lettuce.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Microwave oven soiled. Clean microwave oven daily.
Location: Kitchen
Equipment: Microwave oven
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. Flourescent lights over cook line missing end caps. Install missing end caps to prevent food from being contaminated by broken glass.2. No shield or coating over light bulb in dry storage area. Provide coated bulb or light shield for light bulb.
Location: Cook line
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. Flourescent lights over cook line missing end caps. Install missing end caps to prevent food from being contaminated by broken glass.2. No shield or coating over light bulb in dry storage area. Provide coated bulb or light shield for light bulb.
Location: Dry storage
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: Men's restroom door does not close properly. Install self-closing device on restroom door.
Location: Restroom
- Toilet paper
No toilet paper provided .
Correction: Provide toilet paper.
Comments: Toilet paper on floor in men's restroom. Store toilet paper on appropriate toilet paper holder off of floor.
Location: Restroom
|
05/01/2014 | Routine |
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: DISCONTINUE USING NON-FOOD GRADE CONTAINERS FOR FOOD.
Location: Kitchen
- 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: REPLACE RED CUTTING BOARD.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE LIGHTS IN HOOD
Location: Kitchen
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: DISCONTINUE USING NEWSPAPER ON PREP TABLE. CLEAN STAINLESS STEEL TABLES WHEN SOILED.
Location: Kitchen
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: SANITIZER SINK SOILED AT 3 BAY SINK. SOILED IN CORNERS AND FOOD DEBRIS IN SINK.
Location: Kitchen
|
11/20/2013 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: FILLING CONTAINING POTATOES AND CAULIFLOWER NOT HELD COLD. DO NOT STORE FOODS AT ROOM TEMPERATURE.
Location: Kitchen
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: DISCONTINUE USING NON-FOOD GRADE CONTAINERS FOR FOOD.
Location: Kitchen
- 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: REPLACE RED CUTTING BOARD.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE LIGHTS IN HOOD
Location: Kitchen
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: DISCONTINUE USING NEWSPAPER ON PREP TABLE. CLEAN STAINLESS STEEL TABLES WHEN SOILED.
Location: Kitchen
- 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: POTATOES AND ONIONS STORED ON THE FLOOR IN KITCHEN.
Location: Kitchen
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: PROVIDE SOAP FOR HAND SINK
Location: Kitchen
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: SANITIZER SINK SOILED AT 3 BAY SINK. SOILED IN CORNERS AND FOOD DEBRIS IN SINK.
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: RAW EGGS IN CONTAINER SITTING AT ROOM TEMPERATURE NEXT TO GRILL. EGGS MUST BE MAINTAINED AT 41 DEGREES FAHRENHEIT. PLACE EGGS IN COLD STORAGE AND MAINTAIN.
Location: Kitchen (front)
- 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: HANDS NOT WASHED PRIOR TO PUTTING ON GLOVES. DISCUSSED WITH EMPLOYEE. HANDS ARE TO BE WASHED PRIOR TO PUTTING ON GLOVES EACH AND EVERY TIME.
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: CONTAINERS OF POTENTIALLY HAZARDOUS FOOD ITEMS (LENTILS, CHICKEN) ARE NOT DATE MARKED. POTENTIALLY HAZARDOUS FOOD ITEMS MUST BE DATE MARKED AND DISCARDED WITHIN 7 DAYS.
Location: Walk-in cooler
- 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: SANITIZER AT 4-BAY SINK TESTING AT 0 PPM. DISCARD SOLUTION AND MAKE FRESH. USE TEST STRIPS TO VERIFY.
Location: Bar
Equipment: 4-bay
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: PICK UP ITEMS SURROUNDING DUMPSTER.
Location: Dumpster area
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: COVER FOOD CONTAINERS WHEN PLACED IN STORAGE.
Location: Walk-in cooler
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE QUATERNARY TEST STRIPS FOR BAR SINKS.
Location: Bar
Equipment: 4-bay
|
05/23/2013 | 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: RAW EGGS IN CONTAINER SITTING AT ROOM TEMPERATURE NEXT TO GRILL. EGGS MUST BE MAINTAINED AT 41 DEGREES FAHRENHEIT. PLACE EGGS IN COLD STORAGE AND MAINTAIN.
Location: Kitchen (front)
- 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: HANDS NOT WASHED PRIOR TO PUTTING ON GLOVES. DISCUSSED WITH EMPLOYEE. HANDS ARE TO BE WASHED PRIOR TO PUTTING ON GLOVES EACH AND EVERY TIME.
- Discarding datemarking
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: CONTAINERS OF POTENTIALLY HAZARDOUS FOOD ITEMS (LENTILS, CHICKEN) ARE NOT DATE MARKED. POTENTIALLY HAZARDOUS FOOD ITEMS MUST BE DATE MARKED AND DISCARDED WITHIN 7 DAYS.
Location: Walk-in cooler
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: SANITIZER AT 4-BAY SINK TESTING AT 0 PPM. DISCARD SOLUTION AND MAKE FRESH. USE TEST STRIPS TO VERIFY.
Location: Bar
Equipment: 4-bay
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: PICK UP ITEMS SURROUNDING DUMPSTER.
Location: Dumpster area
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: COVER FOOD CONTAINERS WHEN PLACED IN STORAGE.
Location: Walk-in cooler
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE QUATERNARY TEST STRIPS FOR BAR SINKS.
Location: Bar
Equipment: 4-bay
|
05/16/2013 | Routine |
| No violation noted during this evaluation. | 02/05/2013 | Non-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: OBSERVED MICE DROPPINGS IN DINER AREA CABINET. CALL FOR PEST CONTROL TREATMENT. DO NOT SELF TREAT.PROVIDE INSPECTOR WITH PEST CONTROL INVOICE AT RECHECK.
Location: Cook line
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: EGGS STORED ABOVE HAM, GYRO MEAT, BISCUITS, SAUSAGE GRAVY. STORE EGGS WITH OTHER RAW ANIMAL PRODUCTS: RAW PORK CHOPS, BACON, ETC.
Location: Cook line
Equipment: Reach in cooler (4 door)
- Storage of Personal Items (corrected on site)
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: REMOVE BLANKETS FROM DRY STORAGE.
Location: Dry storage
- Sponges (corrected on site)
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: DISCONTINUE USING SPONGES FOR WASHING DISHES.
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CLEAN HOOD FILTERS
Location: Kitchen (back)
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 1. REPLACE MISSING TILE ON WALL IN MENS RESTROOM2. REPLACE BROKEN CEILING TILE IN MENS RESTROOM.3. REPLACE WATER DAMAGED CEILING TILE ABOVE CHEST FREEZER.
Location: Mens restroom
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 1. REPLACE MISSING TILE ON WALL IN MENS RESTROOM2. REPLACE BROKEN CEILING TILE IN MENS RESTROOM.3. REPLACE WATER DAMAGED CEILING TILE ABOVE CHEST FREEZER.
Location: Mens restroom
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 1. REPLACE MISSING TILE ON WALL IN MENS RESTROOM2. REPLACE BROKEN CEILING TILE IN MENS RESTROOM.3. REPLACE WATER DAMAGED CEILING TILE ABOVE CHEST FREEZER.
Location: Kitchen (back)
- 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: THERMOMETER IN COOLER BROKEN, THERMOMETER IN OTHER COOLER IS MISSING. PROVIDE FOR BOTH COOLERS. USE THERMOMETERS TO MONITOR TEMPERATURE. ENSURE TEMPERATURE IS BELOW 41 DEGREES F.
Location: Cook line
Equipment: Reach in cooler (4 door)
- 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: THERMOMETER IN COOLER BROKEN, THERMOMETER IN OTHER COOLER IS MISSING. PROVIDE FOR BOTH COOLERS. USE THERMOMETERS TO MONITOR TEMPERATURE. ENSURE TEMPERATURE IS BELOW 41 DEGREES F.
Location: Cook line
Equipment: Reach in cooler (2 door)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. MICE DROPPINGS INSIDE CABINET IN DINER AREA.REMOVE/CLEAN SURFACE. MONITOR FOR MICE DROPPINGS. REMOVE FOOD IN AREA TO PREVENT PESTS. 2. CLEAN DOORS AND INTERIOR OF BOTH COOLERS ON COOKSLINE IN DINER AREA. SOILED.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. MICE DROPPINGS INSIDE CABINET IN DINER AREA.REMOVE/CLEAN SURFACE. MONITOR FOR MICE DROPPINGS. REMOVE FOOD IN AREA TO PREVENT PESTS. 2. CLEAN DOORS AND INTERIOR OF BOTH COOLERS ON COOKSLINE IN DINER AREA. SOILED.
Location: Cook line
- Plumbing system/ repair (Non-Critical) (corrected on site)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: NO COLD WATER PROVIDED AT HAND SINK @ COUNTER.OWNER RESTORED BY TURNING ON BENEATH. DO NOT TURN OFF COLD WATER. EMPLOYEES NEED COLD WATER TO MIX WITH HOT TO BE ABLE TO PROPERLY WASH THEIR HANDS WITHOUT BURNING THEM.
Location: Cook line
Equipment: Hand sink
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: A TRASH CAN WITH A LID MUST BE PROVIDED.
Location: Womens restroom
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: PROVIDE SELF CLOSURE DEVICE ON RESTROOM DOORS TO ALLOW DOORS TO CLOSE AUTOMATICALLY.
Location: Mens restroom
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: PROVIDE SELF CLOSURE DEVICE ON RESTROOM DOORS TO ALLOW DOORS TO CLOSE AUTOMATICALLY.
Location: Womens restroom
|
01/31/2013 | 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: OBSERVED MICE DROPPINGS IN DINER AREA CABINET. CALL FOR PEST CONTROL TREATMENT. DO NOT SELF TREAT.PROVIDE INSPECTOR WITH PEST CONTROL INVOICE AT RECHECK.
Location: Cook line
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: EGGS STORED ABOVE HAM, GYRO MEAT, BISCUITS, SAUSAGE GRAVY. STORE EGGS WITH OTHER RAW ANIMAL PRODUCTS: RAW PORK CHOPS, BACON, ETC.
Location: Cook line
Equipment: Reach in cooler (4 door)
- Storage of Personal Items (corrected on site)
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: REMOVE BLANKETS FROM DRY STORAGE.
Location: Dry storage
- Sponges (corrected on site)
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: DISCONTINUE USING SPONGES FOR WASHING DISHES.
Location: Kitchen
- 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: CLEAN HOOD FILTERS
Location: Kitchen (back)
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 1. REPLACE MISSING TILE ON WALL IN MENS RESTROOM2. REPLACE BROKEN CEILING TILE IN MENS RESTROOM.3. REPLACE WATER DAMAGED CEILING TILE ABOVE CHEST FREEZER.
Location: Mens restroom
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 1. REPLACE MISSING TILE ON WALL IN MENS RESTROOM2. REPLACE BROKEN CEILING TILE IN MENS RESTROOM.3. REPLACE WATER DAMAGED CEILING TILE ABOVE CHEST FREEZER.
Location: Mens restroom
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 1. REPLACE MISSING TILE ON WALL IN MENS RESTROOM2. REPLACE BROKEN CEILING TILE IN MENS RESTROOM.3. REPLACE WATER DAMAGED CEILING TILE ABOVE CHEST FREEZER.
Location: Kitchen (back)
- 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: THERMOMETER IN COOLER BROKEN, THERMOMETER IN OTHER COOLER IS MISSING. PROVIDE FOR BOTH COOLERS. USE THERMOMETERS TO MONITOR TEMPERATURE. ENSURE TEMPERATURE IS BELOW 41 DEGREES F.
Location: Cook line
Equipment: Reach in cooler (4 door)
- 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: THERMOMETER IN COOLER BROKEN, THERMOMETER IN OTHER COOLER IS MISSING. PROVIDE FOR BOTH COOLERS. USE THERMOMETERS TO MONITOR TEMPERATURE. ENSURE TEMPERATURE IS BELOW 41 DEGREES F.
Location: Cook line
Equipment: Reach in cooler (2 door)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. MICE DROPPINGS INSIDE CABINET IN DINER AREA.REMOVE/CLEAN SURFACE. MONITOR FOR MICE DROPPINGS. REMOVE FOOD IN AREA TO PREVENT PESTS. 2. CLEAN DOORS AND INTERIOR OF BOTH COOLERS ON COOKSLINE IN DINER AREA. SOILED.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. MICE DROPPINGS INSIDE CABINET IN DINER AREA.REMOVE/CLEAN SURFACE. MONITOR FOR MICE DROPPINGS. REMOVE FOOD IN AREA TO PREVENT PESTS. 2. CLEAN DOORS AND INTERIOR OF BOTH COOLERS ON COOKSLINE IN DINER AREA. SOILED.
Location: Cook line
- Plumbing system/ repair (Non-Critical) (corrected on site)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: NO COLD WATER PROVIDED AT HAND SINK @ COUNTER.OWNER RESTORED BY TURNING ON BENEATH. DO NOT TURN OFF COLD WATER. EMPLOYEES NEED COLD WATER TO MIX WITH HOT TO BE ABLE TO PROPERLY WASH THEIR HANDS WITHOUT BURNING THEM.
Location: Cook line
Equipment: Hand sink
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: A TRASH CAN WITH A LID MUST BE PROVIDED.
Location: Womens restroom
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: PROVIDE SELF CLOSURE DEVICE ON RESTROOM DOORS TO ALLOW DOORS TO CLOSE AUTOMATICALLY.
Location: Mens restroom
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: PROVIDE SELF CLOSURE DEVICE ON RESTROOM DOORS TO ALLOW DOORS TO CLOSE AUTOMATICALLY.
Location: Womens restroom
|
01/22/2013 | Routine |
- Non sewage liquid drainage (corrected)
Nonsewage liquids drained in an unapproved manner.
Correction: Condensate drainage and other nonsewage liquids and rainwater shall be drained from the point of discharge to disposal.
Comments: OBSERVED GREASE DISCHARGE FROM ESTABLISHMENT EXHAUST FAN ON EXTERIOR (FROM HOOD). OWNER CALLED HOOD COMPANY TO INSTALL PART. THEY ARE TO SERVICE ON MONDAY SEPTEMBER 24TH. CLEAN WALL, UNDER EXHAUST FAN, ON EXTERIOR OF BUILDING. REMOVE TOP LAYER OF SOIL BENEATH WHERE GREASE HAS BEEN LEAKING, PRIOR TO CLEANING. AVOID GROUND CONTAMINATION AS MUCH AS POSSIBLE. PLACE CONTAINER UNDER DISCHARGE POINT.
|
10/02/2012 | Non-Illness Complaint Recheck |
- Non sewage liquid drainage
Nonsewage liquids drained in an unapproved manner.
Correction: Condensate drainage and other nonsewage liquids and rainwater shall be drained from the point of discharge to disposal.
Comments: OBSERVED GREASE DISCHARGE FROM ESTABLISHMENT EXHAUST FAN ON EXTERIOR (FROM HOOD). OWNER CALLED HOOD COMPANY TO INSTALL PART. THEY ARE TO SERVICE ON MONDAY SEPTEMBER 24TH. CLEAN WALL, UNDER EXHAUST FAN, ON EXTERIOR OF BUILDING. REMOVE TOP LAYER OF SOIL BENEATH WHERE GREASE HAS BEEN LEAKING, PRIOR TO CLEANING. AVOID GROUND CONTAMINATION AS MUCH AS POSSIBLE. PLACE CONTAINER UNDER DISCHARGE POINT.
|
09/19/2012 | Non-Illness Complaint |
- Sewage removal (corrected)
Sewage being conveyed in an unapproved manner.
Correction: Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system.
Comments: NO EVIDENCE OF WASTEWATER (GRAY WATER) BEING DISPOSED OF IN GRASS UPON RECHECK.
- Food equipment classification standards.
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: PROVIDE COMMERCIAL EQUIPMENT FOR COOKING IN KITCHEN (BACK). ENSURE EXHAUST HOOD IS REPAIRED/TO CODE PRIOR TO USING COOKING EQUIPMENT. AT RECHECK OWNER PROVIDED PAPERWORK/INVOICE FROM JERRY BROWN WHO IS DUE TO COMPLETE PROPER INSTALLATION OF ANSUL SYSTEM. ENSURE FIRE MARSHALL HAS INSPECTED HOOD SYSTEM WHEN COMPLETE.
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: RESTAURANT BOOTH HAS BEEN REMOVED FROM BEHIND RESTAURANT.
|
08/31/2012 | Non-Illness Complaint Recheck |
- Sewage removal
Sewage being conveyed in an unapproved manner.
Correction: Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system.
Comments: MOP WATER DISPOSED OF IN GRASS OUTSIDE OF ESTABLISHMENT. USE EITHER MOP SINK INTERIOR OR EXTERIOR TO DISPOSE OF MOP WATER. DO NOT DISPOSE OF GREY WATER OUTSIDE!
- Food equipment classification standards.
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: PROVIDE COMMERCIAL EQUIPMENT FOR COOKING.ENSURE EXHAUST HOOD IS REPAIRED/TO CODE PRIOR TO USING COOKING EQUIPMENT.
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE RESTAURANT BOOTH FROM BEHIND ESTABLISHMENT. BOOTH EITHER NEEDS TO BE PLACED IN OR NEXT TO DUMPSTER OR REMOVED. DO NOT CREATE PLACES FOR RODENT HARBORAGE.
|
08/29/2012 | Non-Illness Complaint |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Cooler at entrance to cooks line os at 47-60 deg F. Coleslaw disposed of and Sour cream, tartar sauce and creamer moved to walk in cooler. Repair to hold at 41 deg F or below.
Location: Kitchen
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Label all chemical spray bottles with ingredient (ie: quat, windex, etc)
Location: Kitchen (front)
- 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: Make sure to date mark all ready to eat potentially hazardous foods with 7 day disposal date. (include cooked foods, yogurt, cheese, luncheon meats, etc)
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: In place sanitizer is at over 500ppm. Maintain at 200 ppm. CORRECTED DURING INSPECTION
Location: Kitchen (front)
- Ventilation soiled (corrected)
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 due to be cleaned in July. Have cleaned and tagged. Note: back exhuast hood not approved and not being used.
Location: Kitchen (front)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Chest freezer lid is separating. Repair or replace.
Location: Kitchen
- 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: Make sure to use food grade containers for all open foods.
Location: Kitchen
Equipment: Walk in cooler
|
08/14/2012 | 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: Cooler at entrance to cooks line os at 47-60 deg F. Coleslaw disposed of and Sour cream, tartar sauce and creamer moved to walk in cooler. Repair to hold at 41 deg F or below.
Location: Kitchen
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Label all chemical spray bottles with ingredient (ie: quat, windex, etc)
Location: Kitchen (front)
- 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: Make sure to date mark all ready to eat potentially hazardous foods with 7 day disposal date. (include cooked foods, yogurt, cheese, luncheon meats, etc)
Location: Kitchen
- 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: In place sanitizer is at over 500ppm. Maintain at 200 ppm. CORRECTED DURING INSPECTION
Location: Kitchen (front)
- 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 due to be cleaned in July. Have cleaned and tagged. Note: back exhuast hood not approved and not being used.
Location: Kitchen (front)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Chest freezer lid is separating. Repair or replace.
Location: Kitchen
|
08/01/2012 | Routine |
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: One employee drink without lid and straw. Please provide lids and straws. CORRECTED
Location: Kitchen
- Open doors and windows
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: Keep back door closed or keep screen door closed to prevent pest entry.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Remove old equipment from back of store,
Location: Outdoor storage
- 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. Please store in sanitizer solution
Location: Kitchen
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Provide another prep table. Do not have staff prepare food on the floor.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean bar counter.
Location: Kitchen
- 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 wood board used as shelf in back kitchen. Provide heavy plastic or metal easily cleanable shelving.
Location: Kitchen
|
03/16/2012 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises
Correction: Propane tank with stove - remove from premises and discontinue use.
Comments: Repeat issue.
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: Discontinue use of grocery bags as freezer bags.
Equipment: ---------------- Freezers ---------------
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw eggs stored above other food. Store below.
Location: Kitchen (front)
Equipment: Upright cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Ex. Potato Salad.
Location: Walk-in cooler
- 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: Chair in front of, and items inside of hand sink.
Location: Kitchen (back)
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Repair leak in hand sink that requires turning unit off.1/11 problem with pipe according to plumber. Currently has hot water.
Location: Kitchen (front)
Equipment: Hand sink
- Improper storage location (corrected)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: Clean equipment on shelving hanging over and too close to hand sink allowing splashing from hand washing. Move pans, etc..
Location: Kitchen (back)
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Roof has been repaired according to owner - replace water damaged ceiling tiles with smooth and easily cleanable tiles.
Location: Kitchen (back)
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Roof has been repaired according to owner - replace water damaged ceiling tiles with smooth and easily cleanable tiles.
Location: Kitchen (front)
- 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 the soiled floor in walk in cooler.Clean the soiled floor area under front counter.
Location: Walk-in cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean the soiled floor in walk in cooler.Clean the soiled floor area under front counter.
Location: Kitchen (front)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the soiled cooking area.
Location: Kitchen (front)
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (front)
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: Repair cold water handle of mop sink to function.
Location: Kitchen (back)
Equipment: Mop sink
|
01/25/2012 | Recheck |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises
Correction: Propane tank with stove - remove from premises and discontinue use.
Comments: Repeat issue.
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: Discontinue use of grocery bags as freezer bags.
Equipment: ---------------- Freezers ---------------
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw eggs stored above other food. Store below.
Location: Kitchen (front)
Equipment: Upright cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Ex. Potato Salad.
Location: Walk-in cooler
- 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: Chair in front of, and items inside of hand sink.
Location: Kitchen (back)
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Repair leak in hand sink that requires turning unit off.1/11 problem with pipe according to plumber. Currently has hot water.
Location: Kitchen (front)
Equipment: Hand sink
- Improper storage location (corrected)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: Clean equipment on shelving hanging over and too close to hand sink allowing splashing from hand washing. Move pans, etc..
Location: Kitchen (back)
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Roof has been repaired according to owner - replace water damaged ceiling tiles with smooth and easily cleanable tiles.
Location: Kitchen (back)
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Roof has been repaired according to owner - replace water damaged ceiling tiles with smooth and easily cleanable tiles.
Location: Kitchen (front)
- 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 the soiled floor in walk in cooler.Clean the soiled floor area under front counter.
Location: Walk-in cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean the soiled floor in walk in cooler.Clean the soiled floor area under front counter.
Location: Kitchen (front)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the soiled cooking area.
Location: Kitchen (front)
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (front)
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: Repair cold water handle of mop sink to function.
Location: Kitchen (back)
Equipment: Mop sink
|
01/11/2012 | Recheck |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises
Correction: Propane tank with stove - remove from premises and discontinue use.
Comments: Repeat issue.
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: Discontinue use of grocery bags as freezer bags.
Equipment: ---------------- Freezers ---------------
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw eggs stored above other food. Store below.
Location: Kitchen (front)
Equipment: Upright cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Ex. Potato Salad.
Location: Walk-in cooler
- 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: Chair in front of, and items inside of hand sink.
Location: Kitchen (back)
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Repair leak in hand sink that requires turning unit off.
Location: Kitchen (front)
Equipment: Hand sink
- Improper storage location (corrected)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: Clean equipment on shelving hanging over and too close to hand sink allowing splashing from hand washing. Move pans, etc..
Location: Kitchen (back)
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Roof has been repaired according to owner - replace water damaged ceiling tiles with smooth and easily cleanable tiles.
Location: Kitchen (back)
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Roof has been repaired according to owner - replace water damaged ceiling tiles with smooth and easily cleanable tiles.
Location: Kitchen (front)
- 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 the soiled floor in walk in cooler.Clean the soiled floor area under front counter.
Location: Walk-in cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean the soiled floor in walk in cooler.Clean the soiled floor area under front counter.
Location: Kitchen (front)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the soiled cooking area.
Location: Kitchen (front)
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (front)
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: Repair cold water handle of mop sink to function.
Location: Kitchen (back)
Equipment: Mop sink
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01/06/2012 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises
Correction: Propane tank with stove - remove from premises and discontinue use.
Comments: Repeat issue.
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: Discontinue use of grocery bags as freezer bags.
Equipment: ---------------- Freezers ---------------
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw eggs stored above other food. Store below.
Location: Kitchen (front)
Equipment: Upright cooler
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Ex. Potato Salad.
Location: Walk-in cooler
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Chair in front of, and items inside of hand sink.
Location: Kitchen (back)
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Repair leak in hand sink that requires turning unit off.
Location: Kitchen (front)
Equipment: Hand sink
- Improper storage location
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: Clean equipment on shelving hanging over and too close to hand sink allowing splashing from hand washing. Move pans, etc..
Location: Kitchen (back)
- 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: Hood not tagged for cleaning. provide documentation/clean.
Location: Kitchen (front)
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Roof has been repaired according to owner - replace water damaged ceiling tiles with smooth and easily cleanable tiles.
Location: Kitchen (back)
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Roof has been repaired according to owner - replace water damaged ceiling tiles with smooth and easily cleanable tiles.
Location: Kitchen (front)
- 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 the soiled floor in walk in cooler.Clean the soiled floor area under front counter.
Location: Walk-in cooler
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean the soiled floor in walk in cooler.Clean the soiled floor area under front counter.
Location: Kitchen (front)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the soiled cooking area.
Location: Kitchen (front)
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (front)
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: Repair cold water handle of mop sink to function.
Location: Kitchen (back)
Equipment: Mop sink
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12/30/2011 | Routine |
Restaurant representatives - add corrected or new information about INTERSTATE OMELETTE SHOP, 4605 S HARDING ST, Indianapolis, IN »