- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. Observed employee's removing their gloves and not washing their hands be for getting a new pair. When glove are remove hand washing must be done before getting a new pair of glove from the container. Please ensure all employee are aware of the corrective action.
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Observed bottles of water and bear stored in 3 to 4 inches of standing water in the cooler at the bar. Please have equipment repaired and do not store food in the cooler until repaired and working properly.
Location: Bar
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Observed bottles of water and bear stored in 3 to 4 inches of standing water in the cooler at the bar. Please have equipment repaired and do not store food in the cooler until repaired and working properly.
Location: Bar
- 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: Observed serveral reach in coolers with raw food stored over cooked food.Raw fish stored over a container of gravy.Please ensure food is stored properly in the reach in cooler to prevent contamination.
Location: Kitchen
Equipment: Reach 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.
Comments: Observed serveral reach in coolers with raw food stored over cooked food.Raw fish stored over a container of gravy.Please ensure food is stored properly in the reach in cooler to prevent contamination.
Location: Kitchen
Equipment: Reach in cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Several container of ready to eat foods were not dated.
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Observed 3 to 4 inches of standing water in the 2 cooler at the bar. Please have equipment repaired and do not store food in the cooler until repaired and working properly.
Location: Bar
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Observed 3 to 4 inches of standing water in the 2 cooler at the bar. Please have equipment repaired and do not store food in the cooler until repaired and working properly.
Location: Bar
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Moldy seal at wall in the corner near the dish machine area. Remove moldy seal and recaulk.
Location: Dish machine area
- 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: Bag of Carrots stored on the floor. cos
Location: Kitchen
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. Observed food stored in the upright freezer uncovered. 2. Open food in chest freezer.Store food covered.
Location: Basement
Equipment: Upright freezer
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. Observed food stored in the upright freezer uncovered. 2. Open food in chest freezer.Store food covered.
Location: Kitchen
Equipment: Chest freezer
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Drain compartment on the dish machine is soiled along the interior. Please clean more frequently.
Location: Dish machine area
Equipment: Dishmachine
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: No sanitizer testing strips. Please ensure sanitizer test strips are avalible for use at all time to ensure sanitizer is at the proper concentration.
Location: Kitchen
|
07/30/2014 | Recheck |
- Glove Use (Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. Observed employee's removing their gloves and not washing their hands be for getting a new pair. When glove are remove hand washing must be done before getting a new pair of glove from the container. Please ensure all employee are aware of the corrective action.
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Observed bottles of water and bear stored in 3 to 4 inches of standing water in the cooler at the bar. Please have equipment repaired and do not store food in the cooler until repaired and working properly.
Location: Bar
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Observed bottles of water and bear stored in 3 to 4 inches of standing water in the cooler at the bar. Please have equipment repaired and do not store food in the cooler until repaired and working properly.
Location: Bar
- 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: Observed serveral reach in coolers with raw food stored over cooked food.Raw fish stored over a container of gravy.Please ensure food is stored properly in the reach in cooler to prevent contamination.
Location: Kitchen
Equipment: Reach in cooler
- 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: Observed serveral reach in coolers with raw food stored over cooked food.Raw fish stored over a container of gravy.Please ensure food is stored properly in the reach in cooler to prevent contamination.
Location: Kitchen
Equipment: Reach in cooler
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Several container of ready to eat foods were not dated.
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Observed 3 to 4 inches of standing water in the 2 cooler at the bar. Please have equipment repaired and do not store food in the cooler until repaired and working properly.
Location: Bar
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Observed 3 to 4 inches of standing water in the 2 cooler at the bar. Please have equipment repaired and do not store food in the cooler until repaired and working properly.
Location: Bar
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Moldy seal at wall in the corner near the dish machine area. Remove moldy seal and recaulk.
Location: Dish machine area
- 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: Bag of Carrots stored on the floor. cos
Location: Kitchen
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. Observed food stored in the upright freezer uncovered. 2. Open food in chest freezer.Store food covered.
Location: Basement
Equipment: Upright freezer
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. Observed food stored in the upright freezer uncovered. 2. Open food in chest freezer.Store food covered.
Location: Kitchen
Equipment: Chest freezer
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Drain compartment on the dish machine is soiled along the interior. Please clean more frequently.
Location: Dish machine area
Equipment: Dishmachine
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: No sanitizer testing strips. Please ensure sanitizer test strips are avalible for use at all time to ensure sanitizer is at the proper concentration.
Location: Kitchen
|
07/22/2014 | Routine |
- 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) Raw fish stored above pasta and dressing in the cold top cooler.2) Raw meats stored above salad dressigs in the reach in cooler. Do not store raw meat above ready to eat foods.
Location: Kitchen
Equipment: Cold top
- 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) Raw fish stored above pasta and dressing in the cold top cooler.2) Raw meats stored above salad dressigs in the reach in cooler. Do not store raw meat above ready to eat foods.
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Door seal on the 6 door hobart reach in cooler is detached. Repair or replace cooler door seal to good working condition.
Location: Kitchen (front)
Equipment: Reach in cooler
|
12/16/2013 | Recheck |
- 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: 1) Raw fish stored above pasta and dressing in the cold top cooler.2) Raw meats stored above salad dressigs in the reach in cooler. Do not store raw meat above ready to eat foods.
Location: Kitchen
Equipment: Cold top
- 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: 1) Raw fish stored above pasta and dressing in the cold top cooler.2) Raw meats stored above salad dressigs in the reach in cooler. Do not store raw meat above ready to eat foods.
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Door seal on the 6 door hobart reach in cooler is detached. Repair or replace cooler door seal to good working condition.
Location: Kitchen (front)
Equipment: Reach in cooler
|
12/09/2013 | Routine |
- 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) Raw fish stored over pasta in the cold top cooler. 2) Raw fish stored over corn in the reach in cooler. Store raw meat below all ready to eat foods and store raw meat in the following order: fish over whole muscle beef over ground beef over poultry.
Location: Kitchen
Equipment: Cold top
- 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) Raw fish stored over pasta in the cold top cooler. 2) Raw fish stored over corn in the reach in cooler. Store raw meat below all ready to eat foods and store raw meat in the following order: fish over whole muscle beef over ground beef over poultry.
Location: Kitchen
Equipment: Reach in cooler
- Utensils - poor repair - calibration (corrected)
Utensils not maintained in good repair or calibration.
Correction: Maintain all utensils in good repair and calibration.
Comments: Ice scoop observed cracked. Replace ice scoop.
- 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: Blue bulk containers of flour observed without labels.
Location: Kitchen
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: Section of floor tiles missing near the pizza kitchen. Repair and replace missing tiles.
Location: Kitchen (back)
- Mats and duckboard (corrected)
Mats and duckboard not removable or easily cleanable.
Correction: Mats and duckboard shall be designed to be removable and easily cleanable.
Comments: Cardboard being used as a floor mat near the dish machine.
Location: Kitchen (back)
- 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) Bare wood board being used as a platform for the microwave.2) Bare wood 2x4's being used to stabilize the char-grill. Paint, seal or remove wood for easy cleaning. 3) Aluminum foil lining the wall behind the grills. Remove foil to restore surface to a smooth and easily cleanable state.
Location: Kitchen
Equipment: Microwave oven
- 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) Bare wood board being used as a platform for the microwave.2) Bare wood 2x4's being used to stabilize the char-grill. Paint, seal or remove wood for easy cleaning. 3) Aluminum foil lining the wall behind the grills. Remove foil to restore surface to a smooth and easily cleanable state.
Location: Kitchen
Equipment: Char-grill
- 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) Bare wood board being used as a platform for the microwave.2) Bare wood 2x4's being used to stabilize the char-grill. Paint, seal or remove wood for easy cleaning. 3) Aluminum foil lining the wall behind the grills. Remove foil to restore surface to a smooth and easily cleanable state.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Door gasket is deteriorated on the Hobart reach in cooler. Repair or replace door gasket to good working condition.
Location: Dry storage
Equipment: Hobart cooler
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Ice scoop stored on top of the ice machine. Store ice scoop in a cleanable container or rack.
Location: Dry storage
Equipment: Ice machine
|
07/23/2013 | Recheck |
- 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: 1) Raw fish stored over pasta in the cold top cooler. 2) Raw fish stored over corn in the reach in cooler. Store raw meat below all ready to eat foods and store raw meat in the following order: fish over whole muscle beef over ground beef over poultry.
Location: Kitchen
Equipment: Cold top
- 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) Raw fish stored over pasta in the cold top cooler. 2) Raw fish stored over corn in the reach in cooler. Store raw meat below all ready to eat foods and store raw meat in the following order: fish over whole muscle beef over ground beef over poultry.
Location: Kitchen
Equipment: Reach in cooler
- Utensils - poor repair - calibration
Utensils not maintained in good repair or calibration.
Correction: Maintain all utensils in good repair and calibration.
Comments: Ice scoop observed cracked. Replace ice scoop.
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: Blue bulk containers of flour observed without labels.
Location: Kitchen
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: Section of floor tiles missing near the pizza kitchen. Repair and replace missing tiles.
Location: Kitchen (back)
- Mats and duckboard (corrected)
Mats and duckboard not removable or easily cleanable.
Correction: Mats and duckboard shall be designed to be removable and easily cleanable.
Comments: Cardboard being used as a floor mat near the dish machine.
Location: Kitchen (back)
- 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) Bare wood board being used as a platform for the microwave.2) Bare wood 2x4's being used to stabilize the char-grill. Paint, seal or remove wood for easy cleaning. 3) Aluminum foil lining the wall behind the grills. Remove foil to restore surface to a smooth and easily cleanable state.
Location: Kitchen
Equipment: Microwave oven
- 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) Bare wood board being used as a platform for the microwave.2) Bare wood 2x4's being used to stabilize the char-grill. Paint, seal or remove wood for easy cleaning. 3) Aluminum foil lining the wall behind the grills. Remove foil to restore surface to a smooth and easily cleanable state.
Location: Kitchen
Equipment: Char-grill
- 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) Bare wood board being used as a platform for the microwave.2) Bare wood 2x4's being used to stabilize the char-grill. Paint, seal or remove wood for easy cleaning. 3) Aluminum foil lining the wall behind the grills. Remove foil to restore surface to a smooth and easily cleanable state.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Door gasket is deteriorated on the Hobart reach in cooler. Repair or replace door gasket to good working condition.
Location: Dry storage
Equipment: Hobart cooler
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Ice scoop stored on top of the ice machine. Store ice scoop in a cleanable container or rack.
Location: Dry storage
Equipment: Ice machine
|
07/16/2013 | Recheck |
- 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: 1) Raw fish stored over pasta in the cold top cooler. 2) Raw fish stored over corn in the reach in cooler. Store raw meat below all ready to eat foods and store raw meat in the following order: fish over whole muscle beef over ground beef over poultry.
Location: Kitchen
Equipment: Cold top
- 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: 1) Raw fish stored over pasta in the cold top cooler. 2) Raw fish stored over corn in the reach in cooler. Store raw meat below all ready to eat foods and store raw meat in the following order: fish over whole muscle beef over ground beef over poultry.
Location: Kitchen
Equipment: Reach in cooler
- Utensils - poor repair - calibration
Utensils not maintained in good repair or calibration.
Correction: Maintain all utensils in good repair and calibration.
Comments: Ice scoop observed cracked. Replace ice scoop.
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: Blue bulk containers of flour observed without labels.
Location: Kitchen
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: Section of floor tiles missing near the pizza kitchen. Repair and replace missing tiles.
Location: Kitchen (back)
- Mats and duckboard (corrected on site)
Mats and duckboard not removable or easily cleanable.
Correction: Mats and duckboard shall be designed to be removable and easily cleanable.
Comments: Cardboard being used as a floor mat near the dish machine.
Location: Kitchen (back)
- 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) Bare wood board being used as a platform for the microwave.2) Bare wood 2x4's being used to stabilize the char-grill. Paint, seal or remove wood for easy cleaning. 3) Aluminum foil lining the wall behind the grills. Remove foil to restore surface to a smooth and easily cleanable state.
Location: Kitchen
Equipment: Microwave oven
- 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) Bare wood board being used as a platform for the microwave.2) Bare wood 2x4's being used to stabilize the char-grill. Paint, seal or remove wood for easy cleaning. 3) Aluminum foil lining the wall behind the grills. Remove foil to restore surface to a smooth and easily cleanable state.
Location: Kitchen
Equipment: Char-grill
- 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) Bare wood board being used as a platform for the microwave.2) Bare wood 2x4's being used to stabilize the char-grill. Paint, seal or remove wood for easy cleaning. 3) Aluminum foil lining the wall behind the grills. Remove foil to restore surface to a smooth and easily cleanable state.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Door gasket is deteriorated on the Hobart reach in cooler. Repair or replace door gasket to good working condition.
Location: Dry storage
Equipment: Hobart cooler
- 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: Ice scoop stored on top of the ice machine. Store ice scoop in a cleanable container or rack.
Location: Dry storage
Equipment: Ice machine
|
07/09/2013 | Routine |
- Pests/rodents (corrected on site)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions. RODENT DROPPINGS ON SHELVING. 2/6 PLEASE CLEAN REMAINING SHELVING.
Location: Basement
- 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. KITCHEN AND BASEMENT.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting. LIGHTS OUT X2.
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Emp restroom
Equipment: Hand sink
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used. WILL PICK UP TODAY PER OWNER.
Location: Dish machine area
Equipment: 3-bay
|
02/06/2013 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions. RODENT DROPPINGS ON SHELVING. PLEASE CLEAN SHELVING AND ASSESS.
Location: Basement
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item. KITCHEN AND BASEMENT.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting. LIGHTS OUT X2.
Location: Kitchen
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Emp restroom
Equipment: Hand sink
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Location: Dish machine area
Equipment: 3-bay
|
01/30/2013 | Routine |
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained. CHEESE IN PIZZA AREA.
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not at proper concentration for machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions. USE 3-BAY SINK TO SANITIZE UNTIL REPAIRED.
Location: Kitchen
Equipment: Dishmachine
- Non sewage liquid drainage
Nonsewage liquids drained in an unapproved manner.
Correction: Condensate drainage and other nonsewage liquids and rainwater shall be drained from the point of discharge to disposal. PROVIDE DRAIN LINE FOR SODA GUN HOLDER IN BAR.
- 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. ORDERED.
Location: Kitchen
|
03/28/2012 | Recheck |
- Time vs. temperature (corrected on site)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained. CHEESE IN PIZZA AREA.
- Chemical sanitizer concentration
Chemical sanitizer not at proper concentration for machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions. USE 3-BAY SINK TO SANITIZE UNTIL REPAIRED.
Location: Kitchen
Equipment: Dishmachine
- Non sewage liquid drainage
Nonsewage liquids drained in an unapproved manner.
Correction: Condensate drainage and other nonsewage liquids and rainwater shall be drained from the point of discharge to disposal. PROVIDE DRAIN LINE FOR SODA GUN HOLDER IN BAR.
- 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.
Location: Kitchen
|
03/21/2012 | Routine |
Restaurant representatives - add corrected or new information about JAZZ KITCHEN, 5377 N COLLEGE AVE, Indianapolis, IN »