- 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: Diced potatoes at 52.5 deg F. Please hold at 41 deg F or below. Note: disposed of one pan of diced potatoes at time of inspection.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide one employee with food borne illness prevention training. Note: Scheduled for class and test December 17, 2014.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Finish ceiling repairs over cooks line so that ceiling is smooth, non absorbent and easily cleanable.
- Walls, floors, etc/soiled
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Fan guards in walk in cooler are soiled. Please clean. CORRECTED2. Light fixture soiled in walk in cooler. Please clean. CORRECTED3. Light guard in walk in cooler soiled. Please clean.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Fan guards in walk in cooler are soiled. Please clean. CORRECTED2. Light fixture soiled in walk in cooler. Please clean. CORRECTED3. Light guard in walk in cooler soiled. Please clean.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth towel on counter in server area. Please store in approved strength sanitizer solution.
- Readable thermometer (corrected)
Thermometer not designed to be easily readable.
Correction: Provide easily readable thermometer.
Comments: Salad cooler in server area is broken. Please replace.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice forming on cooling unit in walk in freezer. Remove ice and repair. 2. Ice machine is rusting. Repair or replace.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Spill inside keg cooler. Please clean.
|
11/07/2014 | 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: Diced potatoes at 52.5 deg F. Please hold at 41 deg F or below. Note: disposed of one pan of diced potatoes at time of inspection.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide one employee with food borne illness prevention training.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Finish ceiling repairs over cooks line so that ceiling is smooth, non absorbent and easily cleanable.
- Walls, floors, etc/soiled
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Fan guards in walk in cooler are soiled. Please clean.2. Light fixture and light guards soiled in walk in cooler. Please clean.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth towel on counter in server area. Please store in approved strength sanitizer solution.
- Readable thermometer
Thermometer not designed to be easily readable.
Correction: Provide easily readable thermometer.
Comments: Salad cooler in server area is broken. Please replace.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice forming on cooling unit in walk in freezer. Remove ice and repair. 2. Ice machine is rusting. Repair or replace.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Spill inside keg cooler. Please clean.
|
10/31/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Cooked chicken in drawer cooler at end of cooks line at 46 deg F. Hold at 41 deg F or below.2. Prep top cooler to left (facing) of steam well pooling water below. Holding sausage on top at 70.8 deg F, ham on top at 51.2 deg F and cooked mushrooms at 57.3 deg F. Ham and mushrooms cooked yesterday disposed of at time of inspection. Sausage from this morning (1 and 1/2 Hour ago) put in walk in cooler for further cooling. Repair cooler to hold foods at 41 deg F or below.
- 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: No reading at in place sanitizer on cooks line. Hold bleach at 50-100 ppm.
- 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: CVS Burn spray by weber garlic herb seasoning and chicken stock. Store personal items separate from food.
- 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: Have exhaust hood cleaned and tagged on cooks line.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Repair wall over microwave on cooks line. CORRECTED2. Repair ceiling by air duct and by light fixture on cooks line.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Repair wall over microwave on cooks line. CORRECTED2. Repair ceiling by air duct and by light fixture on cooks line.
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. Please provide clearly visible thermometer in salad cooler.2. Broken thermometer in broken cooler (left of steam well). Provide new thermometer.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Prep top cooler to left (facing) of steam well pooling water below. Repair and remove pooling water. 2. Replace cracked light guard in walk in cooler.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean inside of keg cooler.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Right faucet leak on 3 bay sink. Repair.
|
05/29/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Cooked chicken in drawer cooler at end of cooks line at 46 deg F. Hold at 41 deg F or below.2. Prep top cooler to left (facing) of steam well pooling water below. Holding sausage on top at 70.8 deg F, ham on top at 51.2 deg F and cooked mushrooms at 57.3 deg F. Ham and mushrooms cooked yesterday disposed of at time of inspection. Sausage from this morning (1 and 1/2 Hour ago) put in walk in cooler for further cooling. Repair cooler to hold foods at 41 deg F or below.
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: No reading at in place sanitizer on cooks line. Hold bleach at 50-100 ppm.
- 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: CVS Burn spray by weber garlic herb seasoning and chicken stock. Store personal items separate from food.
- 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: Have exhaust hood cleaned and tagged on cooks line.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Repair wall over microwave on cooks line. 2. Repair ceiling over microwave, by air duct and by light fixture on cooks line.
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. Please provide clearly visible thermometer in salad cooler.2. Broken thermometer in broken cooler (left of steam well). Provide new thermometer.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Prep top cooler to left (facing) of steam well pooling water below. Repair and remove pooling water. 2. Replace cracked light guard in walk in cooler.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean inside of keg cooler.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Right faucet leak on 3 bay sink. Repair.
|
05/21/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Butter with cheese at room temperature at 68.5 deg F. Disposed of at time of inspection. Hold at 41 deg F or below.2. Four pans of suasage gravy at over 70 deg F since this morning. Disposed of at time of inspection.
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: 1. Chili covered cooling at 123 deg F in walk in cooler after 30 minutes. Place in shallow pans and continue cooling uncovered. Check temperature in 1 hour to ensure product is reaching 70 deg F or below. 2. Country gravies at 63-65 deg F cooling incorrectly. Place in ice bath and stir to finish cooling. 3. Pan of chili beans cooling at 82.2 deg F. Placed in ice bath to finish cooling. Make sure all foods are cooled uncovered in shallow pans or in ice bath. Cool foods to 70 deg F in 2 hours and cool from 70 deg F to 41 deg F or below in additional 4 hours. Take temperatures to ensure cooling is working.
- 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 by coffee pots. Exterminate.
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Wet cloth in hand sink in server area. Remove. Do not store anything in or on hand sinks.
- 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: Clean cutting boards on cooks line.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Repair wall/ceiling over microwave on cooks line. Note: Finish repairs2. Replace broken threshold plate at walk in cooler entrance. CORRECTED
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Repair wall/ceiling over microwave on cooks line. Note: Finish repairs2. Replace broken threshold plate at walk in cooler entrance. CORRECTED
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth on counter and in hand sink in server area. Store in approved strength sanitizer solution.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Gasket worn on 2 door freezer in stock room. Replace. Note: new door gasket ordered
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels. Provide. Note: using napkins at this time.
|
12/16/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Butter with cheese at room temperature at 68.5 deg F. Disposed of at time of inspection. Hold at 41 deg F or below.2. Four pans of suasage gravy at over 70 deg F since this morning. Disposed of at time of inspection.
- Cooling time
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: 1. Chili covered cooling at 123 deg F in walk in cooler after 30 minutes. Place in shallow pans and continue cooling uncovered. Check temperature in 1 hour to ensure product is reaching 70 deg F or below. 2. Country gravies at 63-65 deg F cooling incorrectly. Place in ice bath and stir to finish cooling. 3. Pan of chili beans cooling at 82.2 deg F. Placed in ice bath to finish cooling. Make sure all foods are cooled uncovered in shallow pans or in ice bath. Cool foods to 70 deg F in 2 hours and cool from 70 deg F to 41 deg F or below in additional 4 hours. Take temperatures to ensure cooling is working.
- 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 by coffee pots. Exterminate.
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Wet cloth in hand sink in server area. Remove. Do not store anything in or on hand sinks.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Clean cutting boards on cooks line.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Repair wall/ceiling over microwave on cooks line.2. Replace broken threshold plate at walk in cooler entrance.
- 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 and in hand sink in server area. Store in approved strength sanitizer solution.
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels. Provide. Note: using napkins at this time.
|
12/13/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Butter with cheese at room temperature at 68.5 deg F. Disposed of at time of inspection. Hold at 41 deg F or below.2. Four pans of suasage gravy at over 70 deg F since this morning. Disposed of at time of inspection.
- Cooling time
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: 1. Chili covered cooling at 123 deg F in walk in cooler after 30 minutes. Place in shallow pans and continue cooling uncovered. Check temperature in 1 hour to ensure product is reaching 70 deg F or below. 2. Country gravies at 63-65 deg F cooling incorrectly. Place in ice bath and stir to finish cooling. 3. Pan of chili beans cooling at 82.2 deg F. Placed in ice bath to finish cooling. Make sure all foods are cooled uncovered in shallow pans or in ice bath. Cool foods to 70 deg F in 2 hours and cool from 70 deg F to 41 deg F or below in additional 4 hours. Take temperatures to ensure cooling is working.
- 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 by coffee pots. Exterminate.
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Wet cloth in hand sink in server area. Remove. Do not store anything in or on hand sinks.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Clean cutting boards on cooks line.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Repair wall/ceiling over microwave on cooks line.2. Replace broken threshold plate at walk in cooler entrance.
- 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 and in hand sink in server area. Store in approved strength sanitizer solution.
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels. Provide. Note: using napkins at this time.
|
12/06/2013 | 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: Sour cream on cooks line prep top cooler is at 46 deg F. Make sure cooler is holding at 41 deg F or below.
- 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 by keg cooler. Exterminate.
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: One drink without lid and straw. Provide lids and straws for employee drinks.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Ceiling out over cooks line. .Repair leaks and rerpair ceiling. Note: Smooth out dry wall repairs on cooks line ceiling.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth on counter. Store in approved strength sanitizer solution. CORRECTED
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Provide a clearly visible thermometer for salad cooler in server area.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: One light out over 3 bay sink. Provide. Note: parts ordered
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Several lights missing light guards in back kitchen. Provide.
|
08/29/2013 | 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: Sour cream on cooks line prep top cooler is at 46 deg F. Make sure cooler is holding at 41 deg F or below.
- 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 by keg cooler. Exterminate.
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: One drink without lid and straw. Provide lids and straws for employee drinks.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Ceiling out over cooks line. .Repair leaks and rerpair ceiling.
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth on counter. Store in approved strength sanitizer solution. CORRECTED
- 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: Provide a clearly visible thermometer for salad cooler in server area.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: One light out over 3 bay sink. Provide.
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Several lights missing light guards in back kitchen. Provide.
|
08/22/2013 | 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: Luncheon meat at 47.5 deg F and cooked sausage at 52.5 deg F. Repair cooler to hold foods at 41 deg F or below. Disposed of sausage at time of inspection.
Location: Kitchen
Equipment: Prep Top Cooler
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: bare hand contact with boiled eggs. Discontinue. Use a utensil when handling ready to eat foods.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Slicer is soiled. Break down and clean.
Location: Kitchen
Equipment: Slicer
- 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: Clean, resurface or replace soiled cutting boards.
Location: Kitchen
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Provide missing cove molding in stock room.
Location: Dry storage
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Ice build up on 2 door freezer in stock room. Remove ice.
Location: Dry storage
|
03/19/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Luncheon meat at 47.5 deg F and cooked sausage at 52.5 deg F. Repair cooler to hold foods at 41 deg F or below. Disposed of sausage at time of inspection.
Location: Kitchen
Equipment: Prep Top Cooler
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: bare hand contact with boiled eggs. Discontinue. Use a utensil when handling ready to eat foods.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Slicer is soiled. Break down and clean.
Location: Kitchen
Equipment: Slicer
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Clean, resurface or replace soiled cutting boards.
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Provide missing cove molding in stock room.
Location: Dry storage
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Ice build up on 2 door freezer in stock room. Remove ice.
Location: Dry storage
|
03/12/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Egg wash in prep top cooler next to mini fryers at 61 deg F. Disposed of at time of inspection. Repair to hold foods at 41 deg F or below. 2. Shredded cheese in sandwich prep top cooler at 51.5 deg f.Cooler is at 47-50 deg F below. Disposed of at time of inspection. Repair to hold foods at 41 deg F or below. 3. Bacon at room temperature not crisp. make sure to cook crisp to remove water activity if storing at room temperature or hold in refrigeration.
Location: Kitchen
Equipment: Prep Top Cooler
- 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. Egg wash in prep top cooler next to mini fryers at 61 deg F. Disposed of at time of inspection. Repair to hold foods at 41 deg F or below. 2. Shredded cheese in sandwich prep top cooler at 51.5 deg f.Cooler is at 47-50 deg F below. Disposed of at time of inspection. Repair to hold foods at 41 deg F or below. 3. Bacon at room temperature not crisp. make sure to cook crisp to remove water activity if storing at room temperature or hold in refrigeration.
Location: Kitchen
Equipment: Prep Top Cooler
- 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. Egg wash in prep top cooler next to mini fryers at 61 deg F. Disposed of at time of inspection. Repair to hold foods at 41 deg F or below. 2. Shredded cheese in sandwich prep top cooler at 51.5 deg f.Cooler is at 47-50 deg F below. Disposed of at time of inspection. Repair to hold foods at 41 deg F or below. 3. Bacon at room temperature not crisp. make sure to cook crisp to remove water activity if storing at room temperature or hold in refrigeration.
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 in front server counter and soup area. Please exterminate.
Location: Service counter
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Dumping in front server area hand sink. Use only for hand washing. 2. Sanitizer bucket in cooks line hand sink. Discontinue. Do not store anything in or on hand sinks. CORRECTED
Location: Service counter
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Dumping in front server area hand sink. Use only for hand washing. 2. Sanitizer bucket in cooks line hand sink. Discontinue. Do not store anything in or on hand sinks. CORRECTED
Location: Kitchen
Equipment: Hand sink
- 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: 1. No reading in in-place sanitizer on cooks line. Change frequently enough to maintain bleach at 50-100ppm. CORRECTED 2. No reading at in-place sanitizer on server line. Making with dawn dish soap and bleach. Discontinue. Use sanitizer only. (Bleach at 50-100ppm) CORRECTED
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: 1. No reading in in-place sanitizer on cooks line. Change frequently enough to maintain bleach at 50-100ppm. CORRECTED 2. No reading at in-place sanitizer on server line. Making with dawn dish soap and bleach. Discontinue. Use sanitizer only. (Bleach at 50-100ppm) CORRECTED
Location: Service counter
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Clean, resurface, or replace cutting boards on cooks line.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloths on counter on cooks line. Please store in approved strength sanitizer solution.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water pooling inside sandwich prep top cooler. Repair and remove standing water. 2. Walk in freezer drain line has ice build up. remove ice and repair.
Location: Kitchen
Equipment: Prep Top Cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water pooling inside sandwich prep top cooler. Repair and remove standing water. 2. Walk in freezer drain line has ice build up. remove ice and repair.
Location: Walk-in freezer
- Equipment drainage (corrected)
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: Walk in cooler drain line is loose. Please repair. Note: part ordered to repair drain line.
Location: Walk-in cooler
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10/10/2012 | 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: 1. Egg wash in prep top cooler next to mini fryers at 61 deg F. Disposed of at time of inspection. Repair to hold foods at 41 deg F or below. 2. Shredded cheese in sandwich prep top cooler at 51.5 deg f.Cooler is at 47-50 deg F below. Disposed of at time of inspection. Repair to hold foods at 41 deg F or below. 3. Bacon at room temperature not crisp. make sure to cook crisp to remove water activity if storing at room temperature or hold in refrigeration.
Location: Kitchen
Equipment: Prep Top Cooler
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Egg wash in prep top cooler next to mini fryers at 61 deg F. Disposed of at time of inspection. Repair to hold foods at 41 deg F or below. 2. Shredded cheese in sandwich prep top cooler at 51.5 deg f.Cooler is at 47-50 deg F below. Disposed of at time of inspection. Repair to hold foods at 41 deg F or below. 3. Bacon at room temperature not crisp. make sure to cook crisp to remove water activity if storing at room temperature or hold in refrigeration.
Location: Kitchen
Equipment: Prep Top Cooler
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Egg wash in prep top cooler next to mini fryers at 61 deg F. Disposed of at time of inspection. Repair to hold foods at 41 deg F or below. 2. Shredded cheese in sandwich prep top cooler at 51.5 deg f.Cooler is at 47-50 deg F below. Disposed of at time of inspection. Repair to hold foods at 41 deg F or below. 3. Bacon at room temperature not crisp. make sure to cook crisp to remove water activity if storing at room temperature or hold in refrigeration.
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 in front server counter and soup area. Please exterminate.
Location: Service counter
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Dumping in front server area hand sink. Use only for hand washing. 2. Sanitizer bucket in cooks line hand sink. Discontinue. Do not store anything in or on hand sinks. CORRECTED
Location: Service counter
Equipment: Hand sink
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Dumping in front server area hand sink. Use only for hand washing. 2. Sanitizer bucket in cooks line hand sink. Discontinue. Do not store anything in or on hand sinks. CORRECTED
Location: Kitchen
Equipment: Hand sink
- 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: 1. No reading in in-place sanitizer on cooks line. Change frequently enough to maintain bleach at 50-100ppm. CORRECTED 2. No reading at in-place sanitizer on server line. Making with dawn dish soap and bleach. Discontinue. Use sanitizer only. (Bleach at 50-100ppm) CORRECTED
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: 1. No reading in in-place sanitizer on cooks line. Change frequently enough to maintain bleach at 50-100ppm. CORRECTED 2. No reading at in-place sanitizer on server line. Making with dawn dish soap and bleach. Discontinue. Use sanitizer only. (Bleach at 50-100ppm) CORRECTED
Location: Service counter
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Clean, resurface, or replace cutting boards on cooks line.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloths on counter on cooks line. Please store in approved strength sanitizer solution.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water pooling inside sandwich prep top cooler. Repair and remove standing water. 2. Walk in freezer drain line has ice build up. remove ice and repair.
Location: Kitchen
Equipment: Prep Top Cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water pooling inside sandwich prep top cooler. Repair and remove standing water. 2. Walk in freezer drain line has ice build up. remove ice and repair.
Location: Walk-in freezer
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: Walk in cooler drain line is loose. Please repair. Note: part ordered to repair drain line.
Location: Walk-in cooler
|
10/03/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Large container of pooled cracked eggs at room temperature at 68.5 deg F. Disposed of at time of inspection. Hold at 41 deg F or below. 2. Coleslaw in prep top cooler at 49.5 deg F, other foods at 41 deg F. Make sure coleslaw is kept in refrigeration after preparation. 3. 3 door cooler/freezer refrigeration is not working. Freezer is working. Repair cooler to hold foods at 41 deg F or below. Disposed of during inspection: - 1/3 bag of shredded cheddar Jack cheese at 56.5 deg F - 2 sheet pans of cooked pasta at 53.5 deg F and 54 deg F - 1/2 sheet pan of cooked rice at 56 deg F - 4 small bags of cheddar cheese blocks at 54 deg F -3 pieces of prime rib at 52.5 deg F - 1 small pan of ham at 51.5 deg F - 3 cups of holindase sauce at 54 deg F - 1 brick of American - Swiss cheese at 52.5 deg F - 1 small pan of turkey luncheon meat at 58 deg F - 1 medium pan of roast beef luncheon meat at 52 deg F - 1 sheet pan of cod at 55 deg F - 1 sheet pan of breaded fish at 57 deg F - 1 medium pan of pulled pork at 52 deg F
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Sanitizer bucket in cooks line hand sink. Remove. Do not store in hand sink.
Location: Kitchen
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Cove molding loose in stock room. Secure to wall.
Location: Dry storage
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Replace broken hand sink in back kitchen. Use stainless steel hand sink. Note: New sink ordered2. Repair window frame on walk in cooler dooor inside so it can be easily cleaned. CORRECTED
Location: Kitchen
Equipment: Walk in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Replace broken hand sink in back kitchen. Use stainless steel hand sink. Note: New sink ordered2. Repair window frame on walk in cooler dooor inside so it can be easily cleaned. CORRECTED
Location: Kitchen
Equipment: Hand sink
|
06/04/2012 | 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: 1. Large container of pooled cracked eggs at room temperature at 68.5 deg F. Disposed of at time of inspection. Hold at 41 deg F or below. 2. Coleslaw in prep top cooler at 49.5 deg F, other foods at 41 deg F. Make sure coleslaw is kept in refrigeration after preparation. 3. 3 door cooler/freezer refrigeration is not working. Freezer is working. Repair cooler to hold foods at 41 deg F or below. Disposed of during inspection: - 1/3 bag of shredded cheddar Jack cheese at 56.5 deg F - 2 sheet pans of cooked pasta at 53.5 deg F and 54 deg F - 1/2 sheet pan of cooked rice at 56 deg F - 4 small bags of cheddar cheese blocks at 54 deg F -3 pieces of prime rib at 52.5 deg F - 1 small pan of ham at 51.5 deg F - 3 cups of holindase sauce at 54 deg F - 1 brick of American - Swiss cheese at 52.5 deg F - 1 small pan of turkey luncheon meat at 58 deg F - 1 medium pan of roast beef luncheon meat at 52 deg F - 1 sheet pan of cod at 55 deg F - 1 sheet pan of breaded fish at 57 deg F - 1 medium pan of pulled pork at 52 deg F
Location: Kitchen
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Sanitizer bucket in cooks line hand sink. Remove. Do not store in hand sink.
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Cove molding loose in stock room. Secure to wall.
Location: Dry storage
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Replace broken hand sink in back kitchen. Use stainless steel hand sink. 2. Repair window frame on walk in cooler dooor inside so it can be easily cleaned.
Location: Kitchen
Equipment: Walk in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Replace broken hand sink in back kitchen. Use stainless steel hand sink. 2. Repair window frame on walk in cooler dooor inside so it can be easily cleaned.
Location: Kitchen
Equipment: Hand sink
|
05/25/2012 | 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: Gravy on cooks line at 126 deg F. Reheat to 165 deg F and hold at 135 deg F or above. CORRECTED
Location: Kitchen
- 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: No reading at dish machine. Make sure to sanitize dishes in 3 bay sink until dish machine is repaired.
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.
Comments: Drink without a lid or straw in front server area and kitchen. Please provide lids and straws.
Location: Kitchen
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Wet towels in hand sink in server area and in hand sink in kitchen. Discontinue. Store wet cloths in approved strength sanitizer solution. Do not place anything in or on hand sinks.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth on counter in back kitchen, Store in approved strength sanitizer solution.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Back kitchen hand sink broken (porcelain cracked and missing) Replace.Note: New hand sink ordered
Location: Kitchen (back)
- 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: Make sure to have running water for utensils in soup area.
Location: Kitchen
|
01/20/2012 | 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: Gravy on cooks line at 126 deg F. Reheat to 165 deg F and hold at 135 deg F or above. CORRECTED
Location: Kitchen
- 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: No reading at dish machine. Make sure to sanitize dishes in 3 bay sink until dish machine is repaired.
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Drink without a lid or straw in front server area and kitchen. Please provide lids and straws.
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Wet towels in hand sink in server area and in hand sink in kitchen. Discontinue. Store wet cloths in approved strength sanitizer solution. Do not place anything in or on hand sinks.
- 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 in back kitchen, Store in approved strength sanitizer solution.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Back kitchen hand sink broken (porcelain cracked and missing) Replace.
- 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: Make sure to have running water for utensils in soup area.
|
01/13/2012 | Routine |
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