- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: Chain CO2 tank to wall in basement
- 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. Indian yogart at 47 degrees 2. Indian pickles 45 degreesPlease ensure foods held cold on the buffet are maintained at 41 degree. Please ensure ice maintain in the cold well.
Location: Buffet
Equipment: Cold top
- 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. Indian yogart at 47 degrees 2. Indian pickles 45 degreesPlease ensure foods held cold on the buffet are maintained at 41 degree. Please ensure ice maintain in the cold well.
Location: Buffet
Equipment: Cold top
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: 1. No sanitizer detected in dish machine. Have dish machine serviced. Please ensure dishes are being sanitizer everytime a load is washed by testing the sanitizer concentration.
Location: Kitchen
Equipment: Dishmachine
- 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: 1. Observed cut raw chicken and a pan of chicken that was just cooked stored in the 3 bay sink at the same time. Raw meat and ready to eat food shall be handles separately to prevent contamination
Location: Kitchen
Equipment: 3-bay
- 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: 1. Cooked food stored over night in the cooler must be date marked with the date the food item was made or the discard date.
Location: Kitchen
Equipment: Reach in cooler
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. Beverage box heavily soiled in basement. Please clean when contamination occurs.
Location: Basement
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1. Food contact surfaces shall be clean between uses of raw foods to ready to eat foods to prevent contamination.
Location: Kitchen
Equipment: 3-bay
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Replace light above the 3 bay sink inthe kitchen.
Location: Three bay area
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Ceiling deterioration in basement area. Need to be repaired.
Location: Kitchen
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. The detergent, rinse, and sanitizer dispensing tubes that extend from the kitchen to the basement are heavily soiled. Please clean more frequently.
Location: Basement
- 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: 1. The wooden shevling in the kitchen where the large pots and pans are stored have deteriorated and are not cleanable. Replace wooden shelving.
Location: Kitchen
Equipment: Wood shelving
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Lighting out in refrigerator in basement. Replace light in refrigerator.
Location: Basement
Equipment: Reach 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: 1. Container of potatoes was stored on the floor in the kitchen. Store 6 inches from the floor .
Location: Kitchen
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. Bulk bag of salt stored open in the basement area. Store food covered to prevent contamination.2. Plastic containers of spieces were stored in the cabinets on the prep table. Observed employee cutting chicken on the prep table an the juices from the chicken were dripping down on the cabinet. Keep spiece covered to prevent cross contamination.
Location: Basement
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. Bulk bag of salt stored open in the basement area. Store food covered to prevent contamination.2. Plastic containers of spieces were stored in the cabinets on the prep table. Observed employee cutting chicken on the prep table an the juices from the chicken were dripping down on the cabinet. Keep spiece covered to prevent cross contamination.
Location: Kitchen
Equipment: Prep Top Cooler
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Ensure lighting in kitchen area is shatter proof or provide a light sheild for h.ood light
Location: Kitchen
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Ensure lighting in kitchen area is shatter proof or provide a light sheild for h.ood light
Location: Kitchen (back)
|
08/04/2014 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: Chain CO2 tank to wall in basement
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Indian yogart at 47 degrees 2. Indian pickles 45 degreesPlease ensure foods held cold on the buffet are maintained at 41 degree. Please ensure ice maintain in the cold well.
Location: Buffet
Equipment: Cold top
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Indian yogart at 47 degrees 2. Indian pickles 45 degreesPlease ensure foods held cold on the buffet are maintained at 41 degree. Please ensure ice maintain in the cold well.
Location: Buffet
Equipment: Cold top
- Improper sanitizing of utensil(s) and equipment (corrected on site)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: 1. No sanitizer detected in dish machine. Have dish machine serviced. Please ensure dishes are being sanitizer everytime a load is washed by testing the sanitizer concentration.
Location: Kitchen
Equipment: Dishmachine
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Observed cut raw chicken and a pan of chicken that was just cooked stored in the 3 bay sink at the same time. Raw meat and ready to eat food shall be handles separately to prevent contamination
Location: Kitchen
Equipment: 3-bay
- 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: 1. Cooked food stored over night in the cooler must be date marked with the date the food item was made or the discard date.
Location: Kitchen
Equipment: Reach in cooler
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. Beverage box heavily soiled in basement. Please clean when contamination occurs.
Location: Basement
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1. Food contact surfaces shall be clean between uses of raw foods to ready to eat foods to prevent contamination.
Location: Kitchen
Equipment: 3-bay
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Replace light above the 3 bay sink inthe kitchen.
Location: Three bay area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Ceiling deterioration in basement area. Need to be repaired.
Location: Kitchen
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. The detergent, rinse, and sanitizer dispensing tubes that extend from the kitchen to the basement are heavily soiled. Please clean more frequently.
Location: Basement
- 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: 1. The wooden shevling in the kitchen where the large pots and pans are stored have deteriorated and are not cleanable. Replace wooden shelving.
Location: Kitchen
Equipment: Wood shelving
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Lighting out in refrigerator in basement. Replace light in refrigerator.
Location: Basement
Equipment: Reach 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: 1. Container of potatoes was stored on the floor in the kitchen. Store 6 inches from the floor .
Location: Kitchen
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. Bulk bag of salt stored open in the basement area. Store food covered to prevent contamination.2. Plastic containers of spieces were stored in the cabinets on the prep table. Observed employee cutting chicken on the prep table an the juices from the chicken were dripping down on the cabinet. Keep spiece covered to prevent cross contamination.
Location: Basement
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. Bulk bag of salt stored open in the basement area. Store food covered to prevent contamination.2. Plastic containers of spieces were stored in the cabinets on the prep table. Observed employee cutting chicken on the prep table an the juices from the chicken were dripping down on the cabinet. Keep spiece covered to prevent cross contamination.
Location: Kitchen
Equipment: Prep Top Cooler
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Ensure lighting in kitchen area is shatter proof or provide a light sheild for h.ood light
Location: Kitchen
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Ensure lighting in kitchen area is shatter proof or provide a light sheild for h.ood light
Location: Kitchen (back)
|
07/23/2014 | Routine |
- 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: Chemical spray bottle observed with out a label on the metal rack. Label all chemical spray bottles.
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: Dishmachine sanitizer was not at the correct concentration. Ensure that the sanitizer concentrate container has enough chemical in it to mix properly.
Location: Kitchen
Equipment: Dishmachine
- 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: Floors are soiled beneath the cook line stove and gas burners.
Location: Cook line
- 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: Plastic guard secured with duct tape on the ice machine. Permanently secure the plastic guard with a material that is smooth and easily cleanable.
Location: Back room
Equipment: Ice machine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Stove and gas burner lines observed soiled and covered with aluminum foil. Clean gas lines as often as necessary to keep free from grease and food debris.
Location: Cook line
Equipment: -
- Soap and towels at wrong sink (corrected)
Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
Comments: Soap was located at the 2-bay sink instead of the hand sink. Ensure that the soap remains at the hand sink at all times.
Location: Kitchen
Equipment: 2-bay
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Knife stored on the knife rack with a deteriorated blade and handle. Discard knives when the blades begin to chip and break.
Location: Kitchen
Equipment: Knife/utensil rack
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Bowls without handles used as scoops for prepared foods in the reach in cooler in the kitchen. Use scoops with handles for prepared and ready to eat foods.
Location: Kitchen
Equipment: Reach in cooler
|
01/03/2014 | Recheck |
- Toxic labeling (corrected on site)
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: Chemical spray bottle observed with out a label on the metal rack. Label all chemical spray bottles.
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: Dishmachine sanitizer was not at the correct concentration. Ensure that the sanitizer concentrate container has enough chemical in it to mix properly.
Location: Kitchen
Equipment: Dishmachine
- 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: Floors are soiled beneath the cook line stove and gas burners.
Location: Cook line
- 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: Plastic guard secured with duct tape on the ice machine. Permanently secure the plastic guard with a material that is smooth and easily cleanable.
Location: Back room
Equipment: Ice machine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Stove and gas burner lines observed soiled and covered with aluminum foil. Clean gas lines as often as necessary to keep free from grease and food debris.
Location: Cook line
Equipment: -
- Soap and towels at wrong sink (corrected on site)
Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
Comments: Soap was located at the 2-bay sink instead of the hand sink. Ensure that the soap remains at the hand sink at all times.
Location: Kitchen
Equipment: 2-bay
- Durability / utensils and equipment (corrected on site)
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: Knife stored on the knife rack with a deteriorated blade and handle. Discard knives when the blades begin to chip and break.
Location: Kitchen
Equipment: Knife/utensil rack
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Bowls without handles used as scoops for prepared foods in the reach in cooler in the kitchen. Use scoops with handles for prepared and ready to eat foods.
Location: Kitchen
Equipment: Reach in cooler
|
12/19/2013 | Routine |
- Warning Signs (corrected)
Warning signs not posted at each door.
Correction: Provide and post warning signs on each entrance to facility.
- 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: Spray bottles of degreaser observed without labels in the kitchen.
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: Dishmachine chemical sanitizer was not at the proper concentration. Prime the sanitizer pump regularly and use test strips to ensure sanitizer is at the proper concentration.
Location: Kitchen
Equipment: Dishmachine
- 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 chicken stored over ready to eat foods in the reach in cooler.
Location: Kitchen
Equipment: Reach in cooler
- Linens soiled (corrected)
Linen(s) are soiled.
Correction: Linens shall be free from food residues and other soiling matter.
Comments: Soiled dish towels observed on the prep table. Between uses keep dish towels in the chemical sanitizer bucket.
- Utensils - poor repair - calibration (corrected)
Utensils not maintained in good repair or calibration.
Correction: Maintain all utensils in good repair and calibration.
Comments: Broken Handle on the scoop used for sugar. Scoop was discarded.
- Single-service reuse (corrected)
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: Single use container being reused to stored vegetable balls. Container was discarded.
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Splash guards on the hand sink are not sealed and the brackets securing them in place are deteriorated. Replace brackets and reseal the splash guards.
Location: Kitchen
Equipment: Hand sink
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) Basement Reach in cooler door and bottom shelf observed soiled.2) Gas lines connected to the stove on the cook line are soiled.
Location: Basement
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) Basement Reach in cooler door and bottom shelf observed soiled.2) Gas lines connected to the stove on the cook line are soiled.
Location: Cook line
Equipment: Stove
|
08/12/2013 | Recheck |
- Warning Signs
Warning signs not posted at each door.
Correction: Provide and post warning signs on each entrance to facility.
- Toxic labeling (corrected on site)
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: Spray bottles of degreaser observed without labels in the kitchen.
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: Dishmachine chemical sanitizer was not at the proper concentration. Prime the sanitizer pump regularly and use test strips to ensure sanitizer is at the proper concentration.
Location: Kitchen
Equipment: Dishmachine
- 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 chicken stored over ready to eat foods in the reach in cooler.
Location: Kitchen
Equipment: Reach in cooler
- Linens soiled (corrected on site)
Linen(s) are soiled.
Correction: Linens shall be free from food residues and other soiling matter.
Comments: Soiled dish towels observed on the prep table. Between uses keep dish towels in the chemical sanitizer bucket.
- Utensils - poor repair - calibration (corrected on site)
Utensils not maintained in good repair or calibration.
Correction: Maintain all utensils in good repair and calibration.
Comments: Broken Handle on the scoop used for sugar. Scoop was discarded.
- Single-service reuse (corrected on site)
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: Single use container being reused to stored vegetable balls. Container was discarded.
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Splash guards on the hand sink are not sealed and the brackets securing them in place are deteriorated. Replace brackets and reseal the splash guards.
Location: Kitchen
Equipment: Hand sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) Basement Reach in cooler door and bottom shelf observed soiled.2) Gas lines connected to the stove on the cook line are soiled.
Location: Basement
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) Basement Reach in cooler door and bottom shelf observed soiled.2) Gas lines connected to the stove on the cook line are soiled.
Location: Cook line
Equipment: Stove
|
08/01/2013 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: TANDOORI CHICKEN ON THE BUFFET MEASURED 118 DEGREES F. HOT POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 135 DEGREES F OR ABOVE.
Location: Dining room
Equipment: Buffet
- 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: SEVERAL SPRAY BOTTLES OF CHEMICALS OBSERVED IN THE BACK OF THE HOUSE WITHOUT LABELS. PROPERLY LABEL ALL CHEMICALS AS TO THEIR CONTENTS.
Location: Wait staff area
- 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: SEVERAL SPRAY BOTTLES OF CHEMICALS OBSERVED IN THE BACK OF THE HOUSE WITHOUT LABELS. PROPERLY LABEL ALL CHEMICALS AS TO THEIR CONTENTS.
Location: Prep area
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: SEVERAL CHEMICAL SPRAY BOTTLES OBSERVED STORED WITH/ABOVE CLEAN DISHES, DRY FOODS, ETC. IN THE SERVER AREA AND IN THE PREP AREA. STORE ALL CHEMICALS SEPARATE, BELOW, AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Wait staff area
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: SEVERAL CHEMICAL SPRAY BOTTLES OBSERVED STORED WITH/ABOVE CLEAN DISHES, DRY FOODS, ETC. IN THE SERVER AREA AND IN THE PREP AREA. STORE ALL CHEMICALS SEPARATE, BELOW, AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Prep area
- 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 OBSERVED STORED ABOVE COOKED CHICKEN AND OTHER READY-TO-EAT FOODS IN THE UPRIGHT COOLER IN THE BACK PREP AREA. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Prep area
Equipment: Upright cooler
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: BLEACH WATER SOLUTION IN THE PREP AREA MEASURED OVER 200 PPM. MAINTAIN CHLORINE SANITIZER CONCENTRATION BETWEEN 50-100 PPM. NOTE: 1 CAPFUL OF BLEACH + 1 GALLON OF WATER = 50-100 PPM CHLORINE SANITIZER CONCENTRATION.
Location: Prep area
- 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: ALL FOOD HANDLERS MUST WEAR PROPER HAIR RESTRAINTS.
- 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: NO LABELS OBSERVED ON SEVERAL BULK FOOD PRODUCTS IN THE PREP AREA (SUGAR, SALT, LEMON JUICE, ETC.). PROPERLY LABEL ALL FOOD CONTAINERS.
Location: Prep area
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: WALL AREA ABOVE THE THREE-COMPARTMENT SINK OBSERVED DETERIORATING. REPAIR/SEAL AREA.
Location: Three bay 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.
Comments: COOKED LENTILS AND COOKED TANDOORI CHICKEN SITTING AT ROOM TEMPERATURE MEASURED BETWEEN 98-123 DEGREES F. COOL PRODUCTS IN SHALLOW PANS PLACED IN AN ICE WATER BATH TO HELP COOL PROPERLY. DISCONTINUE COOLING PRODUCTS AT ROOM TEMPERATURE FOR EXTENDED PERIODS OF TIME.
Location: Prep area
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: DOOR GASKET OF THE UPRIGHT COOLER IN THE PREP AREA OBSERVED SEVERELY TORN. REPAIR/REPLACE.
Location: Prep area
Equipment: Upright 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: CASES OF SUGAR AND SWEETENER OBSERVED STORED ON THE FLOOR UNDER THE SERVER AREA COUNTER. STORE FOOD PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Wait staff area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: METAL SHELVING HOLDING LARGE STOCK POTS OBSERVED SOILED. CLEAN AND SANITIZE.
Location: Prep area
Equipment: Metal shelving
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: BULBS INSIDE THE EXHAUST HOOD SYSTEMS OBSERVED TO BE NON SHATTER-PROOF. PROVIDE SHATTER-RESISTANT BULBS.
Location: Prep area
|
03/12/2013 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: TANDOORI CHICKEN ON THE BUFFET MEASURED 118 DEGREES F. HOT POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 135 DEGREES F OR ABOVE.
Location: Dining room
Equipment: Buffet
- Toxic labeling (corrected on site)
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: SEVERAL SPRAY BOTTLES OF CHEMICALS OBSERVED IN THE BACK OF THE HOUSE WITHOUT LABELS. PROPERLY LABEL ALL CHEMICALS AS TO THEIR CONTENTS.
Location: Wait staff area
- Toxic labeling (corrected on site)
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: SEVERAL SPRAY BOTTLES OF CHEMICALS OBSERVED IN THE BACK OF THE HOUSE WITHOUT LABELS. PROPERLY LABEL ALL CHEMICALS AS TO THEIR CONTENTS.
Location: Prep area
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: SEVERAL CHEMICAL SPRAY BOTTLES OBSERVED STORED WITH/ABOVE CLEAN DISHES, DRY FOODS, ETC. IN THE SERVER AREA AND IN THE PREP AREA. STORE ALL CHEMICALS SEPARATE, BELOW, AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Wait staff area
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: SEVERAL CHEMICAL SPRAY BOTTLES OBSERVED STORED WITH/ABOVE CLEAN DISHES, DRY FOODS, ETC. IN THE SERVER AREA AND IN THE PREP AREA. STORE ALL CHEMICALS SEPARATE, BELOW, AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Prep area
- 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 OBSERVED STORED ABOVE COOKED CHICKEN AND OTHER READY-TO-EAT FOODS IN THE UPRIGHT COOLER IN THE BACK PREP AREA. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Prep area
Equipment: Upright cooler
- 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: BLEACH WATER SOLUTION IN THE PREP AREA MEASURED OVER 200 PPM. MAINTAIN CHLORINE SANITIZER CONCENTRATION BETWEEN 50-100 PPM. NOTE: 1 CAPFUL OF BLEACH + 1 GALLON OF WATER = 50-100 PPM CHLORINE SANITIZER CONCENTRATION.
Location: Prep area
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: ALL FOOD HANDLERS MUST WEAR PROPER HAIR RESTRAINTS.
- Bulk labeling (corrected on site)
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: NO LABELS OBSERVED ON SEVERAL BULK FOOD PRODUCTS IN THE PREP AREA (SUGAR, SALT, LEMON JUICE, ETC.). PROPERLY LABEL ALL FOOD CONTAINERS.
Location: Prep area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: WALL AREA ABOVE THE THREE-COMPARTMENT SINK OBSERVED DETERIORATING. REPAIR/SEAL AREA.
Location: Three bay 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.
Comments: COOKED LENTILS AND COOKED TANDOORI CHICKEN SITTING AT ROOM TEMPERATURE MEASURED BETWEEN 98-123 DEGREES F. COOL PRODUCTS IN SHALLOW PANS PLACED IN AN ICE WATER BATH TO HELP COOL PROPERLY. DISCONTINUE COOLING PRODUCTS AT ROOM TEMPERATURE FOR EXTENDED PERIODS OF TIME.
Location: Prep area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: DOOR GASKET OF THE UPRIGHT COOLER IN THE PREP AREA OBSERVED SEVERELY TORN. REPAIR/REPLACE.
Location: Prep area
Equipment: Upright 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: CASES OF SUGAR AND SWEETENER OBSERVED STORED ON THE FLOOR UNDER THE SERVER AREA COUNTER. STORE FOOD PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Wait staff area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: METAL SHELVING HOLDING LARGE STOCK POTS OBSERVED SOILED. CLEAN AND SANITIZE.
Location: Prep area
Equipment: Metal shelving
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: BULBS INSIDE THE EXHAUST HOOD SYSTEMS OBSERVED TO BE NON SHATTER-PROOF. PROVIDE SHATTER-RESISTANT BULBS.
Location: Prep area
|
03/05/2013 | Routine |
| No violation noted during this evaluation. | 01/04/2013 | 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. COOLER MUST MAINTAIN FOOD AT 41 AND BELOW.
Location: Walk-in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination. RAW CHICKEN AND EGGS STORED ABOVE PREPARED FOODS. STORE BELOW.
Location: Cook line
Equipment: Upright cooler
- 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. ENSURE FOOD ITEMS ARE BROKEN DOWN INTO SHEET PANS/SHALLOW 2-3 INCHES FULL PANS.
Location: Walk-in cooler
- 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. WOOD BOARD BARRIER.
Location: Cook line
Equipment: 3-bay
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. REPAIR COOLER TO HOLD FOOD AT 41 DEGREES F AND BELOW AT ALL TIMES.
Location: Basement
Equipment: Walk in cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. RE-CAULK.
Equipment: 3-bay
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Location: Kitchen
Equipment: 3-bay
|
09/07/2012 | 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. COOLER MUST MAINTAIN FOOD AT 41 AND BELOW.
Location: Walk-in cooler
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination. RAW CHICKEN AND EGGS STORED ABOVE PREPARED FOODS. STORE BELOW.
Location: Cook line
Equipment: Upright cooler
- 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. ENSURE FOOD ITEMS ARE BROKEN DOWN INTO SHEET PANS/SHALLOW 2-3 INCHES FULL PANS.
Location: Walk-in cooler
- 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. WOOD BOARD BARRIER.
Location: Cook line
Equipment: 3-bay
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. REPAIR COOLER TO HOLD FOOD AT 41 DEGREES F AND BELOW AT ALL TIMES.
Location: Basement
Equipment: Walk in cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. RE-CAULK.
Equipment: 3-bay
- Hand washing (where) (corrected on site)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Location: Kitchen
Equipment: 3-bay
|
08/31/2012 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Person in charge reheated to 165 degrees F.
Location: Cook line
Equipment: Steam table
- 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: Food on buffet is discarded at the end of lunch. Ensure ice surrounds container to product level.Potatoes held without temperature control. Keep 41 degrees F and below.
Equipment: Buffet
- 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: Food on buffet is discarded at the end of lunch. Ensure ice surrounds container to product level.Potatoes held without temperature control. Keep 41 degrees F and 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.
Location: Kitchen
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented. OPEN DRINK ON STEAM TABLE. DISCONTINUE PRACTICE.
Location: Cook line
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Cook line
- Thermometer not calibrated (corrected)
Thermometer(s) are not calibrated.
Correction: Thermometer(s) shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. (23 degrees F off from calibration.
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Cook line
Equipment: Stove
- Linens food contact (corrected)
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Location: Basement
Equipment: Reach in cooler (2 door)
|
03/21/2012 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Person in charge reheated to 165 degrees F.
Location: Cook line
Equipment: Steam table
- 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: Food on buffet is discarded at the end of lunch. Ensure ice surrounds container to product level.Potatoes held without temperature control. Keep 41 degrees F and below.
Equipment: Buffet
- 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: Food on buffet is discarded at the end of lunch. Ensure ice surrounds container to product level.Potatoes held without temperature control. Keep 41 degrees F and 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.
Location: Kitchen
- 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. OPEN DRINK ON STEAM TABLE. DISCONTINUE PRACTICE.
Location: Cook line
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Cook line
- Thermometer not calibrated
Thermometer(s) are not calibrated.
Correction: Thermometer(s) shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. (23 degrees F off from calibration.
- Ventilation provided (corrected on site)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Cook line
Equipment: Stove
- Linens food contact
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Location: Basement
Equipment: Reach in cooler (2 door)
|
03/14/2012 | Routine |
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