- 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: A PAN OF COOKED CHICKEN WAS SETTING OUT TOO LONG --- WAS MOVED INTO COOLER. -- CORRECTED -- OK.
Location: Kitchen
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: REPAIR OR ADJUST THE SANITIZER DISPENSER AS DISCUSSED.6/17 -- DISHMACHINE IS NOT GOING TO BE USED ANYMORE APPARENTLY. USE 3--BAY SINK AS DISCUSSED.
Location: Kitchen
Equipment: Dishmachine
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR THE HOT WATER FAUCET AT 3--BAY SINK HOT FAUCET.
Location: Kitchen
Equipment: 3-bay
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CERTIFICATE EXPIRED 6/1/14. CALL INSPECTOR WHEN YOU GET DATE OF CLASS.8/19 -- OWNER'S WIFE TOOK EXAM --AWAITING RESULTS.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: DISHMACHINE HAS BEEN OUT OF SERVICE DUE MAINLY TO FAULTY SANITIZER DISPENSER. MACHINE SHOULD BE REMOVED SINCE YOU ARE WASHING & SANITIZING UTENSILS IN 3--BAY SINK.
Location: Kitchen
Equipment: Dishmachine
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: REFILL MEN'S ROOM HAND SOAP.
Location: Mens restroom
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAR THE COLD FAUCET OF HAND SINK.
Location: Kitchen
Equipment: Hand sink
|
10/31/2014 | Recheck |
- 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: 1. COOKED CHICKEN IN CAMBRIO AT 118 DEGREES F. MAINTAIN HOT FOODS AT 135 DEGREES F OR HIGHER. CHICKEN DISCARDED CORRECTED ON SITE.2. COOKED RICE ON TOP OF CHEST FREEZER WITH NO TEMPERATURE CONTROL. MAINTAIN HOT FOODS AT 135 DEGREES F OR HIGHER.COOL FOODS PROPERLY. DO NOT LEAVE POTENTIALLY HAZARDOUS FOODS OUT AT ROOM TEMPERATURE.
Location: Kitchen
Equipment: Warming drawers
- 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: 1. COOKED CHICKEN IN CAMBRIO AT 118 DEGREES F. MAINTAIN HOT FOODS AT 135 DEGREES F OR HIGHER. CHICKEN DISCARDED CORRECTED ON SITE.2. COOKED RICE ON TOP OF CHEST FREEZER WITH NO TEMPERATURE CONTROL. MAINTAIN HOT FOODS AT 135 DEGREES F OR HIGHER.COOL FOODS PROPERLY. DO NOT LEAVE POTENTIALLY HAZARDOUS FOODS OUT AT ROOM TEMPERATURE.
Location: Kitchen
Equipment: Chest freezer
- 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: LARGE TUB OF CHICKEN MARINATING AT ROOM TEMPERATURE ON KITCHEN FLOOR.MAINTAIN COLD FOODS AT 41 DEGREES F OR BELOW. RETURNED TO WALK IN COOLER CORRECTED ON SITE.
Location: Kitchen
- 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 BEEF AND FISH OVER JUICE AND VEGETABLES. STORE RAW ANIMAL FOOD BELOW READY TO EAT FOODS..
Location: Walk-in cooler
- 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: NO DRAIN STOPS FOR 3 BAY SINK TO WASH, RINSE AND SANITIZE PROPERLY. OWNER BROUGHT DRAIN STOPS OUT DURING INSPECTION AND SET UP 3 BAY.BLEACH ON SITE FOR SANITIZATION
Location: Kitchen
Equipment: 3-bay
- 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: UNLABELED BULK CONTAINERS. LABEL ALL CONTAINERS WITH COMMON NAME OF PRODUCT.
Location: Kitchen
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: SIDE DUMPSTER LID OPEN. KEEP LID CLOSED TO PREVENT PEST ENTRY.
Location: Dumpster area
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: LOOSE TRASH AND GREASE ON PAVEMENT AROUND DUMPSTER. CLEAN ALL TRASH AND CLEAN PAVEMENT THAT IS SOILED WITH GREASE.
Location: Dumpster area
- Hood system design and/or installation (corrected)
Heating air conditioning and/or ventilating systems improperly designed or installed.
Correction: Heating, ventilating, and air conditioning systems shall be properly designed and installed.
Comments: FILTERS DAMAGED ON VENT HOOD. REPLACE DAMAGED FILTERS.
Location: Cook line
- 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: VENT HOOD SOILED. CLEAN, SERVICE AND RE-TAG HOOD.
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: KITCHEN FLOOR TILES DAMAGED. REPLACE DAMAGED TILES.
Location: Kitchen
- 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: CEILINGS, WALLS AND FLOORS ARE SOILED. CLEAN ENTIRE KITCHEN.
Location: Kitchen
- 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: THERMOMETERS MISSING FROM ALL FREEZERS. PROVIDE THERMOMETERS FOR ALL FREEZERS.
Location: Kitchen
Equipment: Chest freezer
- 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: THERMOMETERS MISSING FROM ALL FREEZERS. PROVIDE THERMOMETERS FOR ALL FREEZERS.
Location: Dining room
Equipment: Upright freezer
- 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: THERMOMETERS MISSING FROM ALL FREEZERS. PROVIDE THERMOMETERS FOR ALL FREEZERS.
Location: Back room
Equipment: Upright freezer
- 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.COOKED RICE ON FLOOR IN BUS TUBS ON THE FLOOR. KEEP FOOD AT LEAST 6 INCHES OFF OF THE FLOOR. CORRECTED ON SITE MOVED OFF OF FLOOR.2. ONIONS AND FOOD ON FLOOR IN WALK IN COOLER. STORE ALL FOOD AT LEAST 6 INCHES OFF FOF THE FLOOR.
Location: Kitchen
- 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.COOKED RICE ON FLOOR IN BUS TUBS ON THE FLOOR. KEEP FOOD AT LEAST 6 INCHES OFF OF THE FLOOR. CORRECTED ON SITE MOVED OFF OF FLOOR.2. ONIONS AND FOOD ON FLOOR IN WALK IN COOLER. STORE ALL FOOD AT LEAST 6 INCHES OFF FOF THE FLOOR.
Location: Walk-in cooler
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: STOVE SOILED. CLEAN
Location: Cook line
Equipment: Stove
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HOT WATER HANDLE BROKE OFF 3 BAY SINK FAUCET. REPLACE HANDLE.ESTABLISHMENT IS USING PLIERS TO TURN ON HOT WATER.
Location: Kitchen
Equipment: 3-bay
|
10/30/2014 | 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: 1. COOKED CHICKEN IN CAMBRIO AT 118 DEGREES F. MAINTAIN HOT FOODS AT 135 DEGREES F OR HIGHER. CHICKEN DISCARDED CORRECTED ON SITE.2. COOKED RICE ON TOP OF CHEST FREEZER WITH NO TEMPERATURE CONTROL. MAINTAIN HOT FOODS AT 135 DEGREES F OR HIGHER.COOL FOODS PROPERLY. DO NOT LEAVE POTENTIALLY HAZARDOUS FOODS OUT AT ROOM TEMPERATURE.
Location: Kitchen
Equipment: Warming drawers
- 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: 1. COOKED CHICKEN IN CAMBRIO AT 118 DEGREES F. MAINTAIN HOT FOODS AT 135 DEGREES F OR HIGHER. CHICKEN DISCARDED CORRECTED ON SITE.2. COOKED RICE ON TOP OF CHEST FREEZER WITH NO TEMPERATURE CONTROL. MAINTAIN HOT FOODS AT 135 DEGREES F OR HIGHER.COOL FOODS PROPERLY. DO NOT LEAVE POTENTIALLY HAZARDOUS FOODS OUT AT ROOM TEMPERATURE.
Location: Kitchen
Equipment: Chest freezer
- 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: LARGE TUB OF CHICKEN MARINATING AT ROOM TEMPERATURE ON KITCHEN FLOOR.MAINTAIN COLD FOODS AT 41 DEGREES F OR BELOW. RETURNED TO WALK IN COOLER CORRECTED ON SITE.
Location: Kitchen
- 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: RAW BEEF AND FISH OVER JUICE AND VEGETABLES. STORE RAW ANIMAL FOOD BELOW READY TO EAT FOODS..
Location: Walk-in cooler
- 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: NO DRAIN STOPS FOR 3 BAY SINK TO WASH, RINSE AND SANITIZE PROPERLY. OWNER BROUGHT DRAIN STOPS OUT DURING INSPECTION AND SET UP 3 BAY.BLEACH ON SITE FOR SANITIZATION
Location: Kitchen
Equipment: 3-bay
- 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: UNLABELED BULK CONTAINERS. LABEL ALL CONTAINERS WITH COMMON NAME OF PRODUCT.
Location: Kitchen
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: SIDE DUMPSTER LID OPEN. KEEP LID CLOSED TO PREVENT PEST ENTRY.
Location: Dumpster area
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: LOOSE TRASH AND GREASE ON PAVEMENT AROUND DUMPSTER. CLEAN ALL TRASH AND CLEAN PAVEMENT THAT IS SOILED WITH GREASE.
Location: Dumpster area
- Hood system design and/or installation
Heating air conditioning and/or ventilating systems improperly designed or installed.
Correction: Heating, ventilating, and air conditioning systems shall be properly designed and installed.
Comments: FILTERS DAMAGED ON VENT HOOD. REPLACE DAMAGED FILTERS.
Location: Cook line
- 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: VENT HOOD SOILED. CLEAN, SERVICE AND RE-TAG HOOD.
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: KITCHEN FLOOR TILES DAMAGED. REPLACE DAMAGED TILES.
Location: Kitchen
- 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: CEILINGS, WALLS AND FLOORS ARE SOILED. CLEAN ENTIRE KITCHEN.
Location: Kitchen
- 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: THERMOMETERS MISSING FROM ALL FREEZERS. PROVIDE THERMOMETERS FOR ALL FREEZERS.
Location: Kitchen
Equipment: Chest freezer
- 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: THERMOMETERS MISSING FROM ALL FREEZERS. PROVIDE THERMOMETERS FOR ALL FREEZERS.
Location: Dining room
Equipment: Upright freezer
- 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: THERMOMETERS MISSING FROM ALL FREEZERS. PROVIDE THERMOMETERS FOR ALL FREEZERS.
Location: Back room
Equipment: Upright freezer
- 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: 1.COOKED RICE ON FLOOR IN BUS TUBS ON THE FLOOR. KEEP FOOD AT LEAST 6 INCHES OFF OF THE FLOOR. CORRECTED ON SITE MOVED OFF OF FLOOR.2. ONIONS AND FOOD ON FLOOR IN WALK IN COOLER. STORE ALL FOOD AT LEAST 6 INCHES OFF FOF THE FLOOR.
Location: Kitchen
- 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.COOKED RICE ON FLOOR IN BUS TUBS ON THE FLOOR. KEEP FOOD AT LEAST 6 INCHES OFF OF THE FLOOR. CORRECTED ON SITE MOVED OFF OF FLOOR.2. ONIONS AND FOOD ON FLOOR IN WALK IN COOLER. STORE ALL FOOD AT LEAST 6 INCHES OFF FOF THE FLOOR.
Location: Walk-in cooler
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: STOVE SOILED. CLEAN
Location: Cook line
Equipment: Stove
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HOT WATER HANDLE BROKE OFF 3 BAY SINK FAUCET. REPLACE HANDLE.ESTABLISHMENT IS USING PLIERS TO TURN ON HOT WATER.
Location: Kitchen
Equipment: 3-bay
|
10/22/2014 | Routine |
- 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: A PAN OF COOKED CHICKEN WAS SETTING OUT TOO LONG --- WAS MOVED INTO COOLER. -- CORRECTED -- OK.
Location: Kitchen
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: REPAIR OR ADJUST THE SANITIZER DISPENSER AS DISCUSSED.6/17 -- DISHMACHINE IS NOT GOING TO BE USED ANYMORE APPARENTLY. USE 3--BAY SINK AS DISCUSSED.
Location: Kitchen
Equipment: Dishmachine
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR THE HOT WATER FAUCET AT 3--BAY SINK HOT FAUCET.
Location: Kitchen
Equipment: 3-bay
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CERTIFICATE EXPIRED 6/1/14. CALL INSPECTOR WHEN YOU GET DATE OF CLASS.8/19 -- OWNER'S WIFE TOOK EXAM --AWAITING RESULTS.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: DISHMACHINE HAS BEEN OUT OF SERVICE DUE MAINLY TO FAULTY SANITIZER DISPENSER. MACHINE SHOULD BE REMOVED SINCE YOU ARE WASHING & SANITIZING UTENSILS IN 3--BAY SINK.
Location: Kitchen
Equipment: Dishmachine
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: REFILL MEN'S ROOM HAND SOAP.
Location: Mens restroom
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAR THE COLD FAUCET OF HAND SINK.
Location: Kitchen
Equipment: Hand sink
|
10/15/2014 | Recheck |
- 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: A PAN OF COOKED CHICKEN WAS SETTING OUT TOO LONG --- WAS MOVED INTO COOLER. -- CORRECTED -- OK.
Location: Kitchen
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: REPAIR OR ADJUST THE SANITIZER DISPENSER AS DISCUSSED.6/17 -- DISHMACHINE IS NOT GOING TO BE USED ANYMORE APPARENTLY. USE 3--BAY SINK AS DISCUSSED.
Location: Kitchen
Equipment: Dishmachine
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR THE HOT WATER FAUCET AT 3--BAY SINK HOT FAUCET.
Location: Kitchen
Equipment: 3-bay
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CERTIFICATE EXPIRED 6/1/14. CALL INSPECTOR WHEN YOU GET DATE OF CLASS.8/19 -- OWNER'S WIFE TOOK EXAM --AWAITING RESULTS.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: DISHMACHINE HAS BEEN OUT OF SERVICE DUE MAINLY TO FAULTY SANITIZER DISPENSER. MACHINE SHOULD BE REMOVED SINCE YOU ARE WASHING & SANITIZING UTENSILS IN 3--BAY SINK.
Location: Kitchen
Equipment: Dishmachine
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: REFILL MEN'S ROOM HAND SOAP.
Location: Mens restroom
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAR THE COLD FAUCET OF HAND SINK.
Location: Kitchen
Equipment: Hand sink
|
10/01/2014 | Recheck |
- 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: A PAN OF COOKED CHICKEN WAS SETTING OUT TOO LONG --- WAS MOVED INTO COOLER. -- CORRECTED -- OK.
Location: Kitchen
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: REPAIR OR ADJUST THE SANITIZER DISPENSER AS DISCUSSED.6/17 -- DISHMACHINE IS NOT GOING TO BE USED ANYMORE APPARENTLY. USE 3--BAY SINK AS DISCUSSED.
Location: Kitchen
Equipment: Dishmachine
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR THE HOT WATER FAUCET AT 3--BAY SINK HOT FAUCET.
Location: Kitchen
Equipment: 3-bay
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CERTIFICATE EXPIRED 6/1/14. CALL INSPECTOR WHEN YOU GET DATE OF CLASS.8/19 -- OWNER'S WIFE TOOK EXAM --AWAITING RESULTS.
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: REFILL MEN'S ROOM HAND SOAP.
Location: Mens restroom
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAR THE COLD FAUCET OF HAND SINK.
Location: Kitchen
Equipment: Hand sink
|
09/19/2014 | Recheck |
- Cooling time (corrected on site)
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: A PAN OF COOKED CHICKEN WAS SETTING OUT TOO LONG --- WAS MOVED INTO COOLER. -- CORRECTED -- OK.
Location: Kitchen
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: REPAIR OR ADJUST THE SANITIZER DISPENSER AS DISCUSSED.6/17 -- DISHMACHINE IS NOT GOING TO BE USED ANYMORE APPARENTLY. USE 3--BAY SINK AS DISCUSSED.
Location: Kitchen
Equipment: Dishmachine
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR THE HOT WATER FAUCET AT 3--BAY SINK HOT FAUCET.
Location: Kitchen
Equipment: 3-bay
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CERTIFICATE EXPIRED 6/1/14. CALL INSPECTOR WHEN YOU GET DATE OF CLASS.8/19 -- OWNER'S WIFE TOOK EXAM --AWAITING RESULTS.
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: REFILL MEN'S ROOM HAND SOAP.
Location: Mens restroom
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAR THE COLD FAUCET OF HAND SINK.
Location: Kitchen
Equipment: Hand sink
|
09/05/2014 | Recheck |
- Cooling time (corrected on site)
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: A PAN OF COOKED CHICKEN WAS SETTING OUT TOO LONG --- WAS MOVED INTO COOLER. -- CORRECTED -- OK.
Location: Kitchen
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: REPAIR OR ADJUST THE SANITIZER DISPENSER AS DISCUSSED.6/17 -- DISHMACHINE IS NOT GOING TO BE USED ANYMORE APPARENTLY. USE 3--BAY SINK AS DISCUSSED.
Location: Kitchen
Equipment: Dishmachine
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR THE HOT WATER FAUCET AT 3--BAY SINK HOT FAUCET.
Location: Kitchen
Equipment: 3-bay
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CERTIFICATE EXPIRED 6/1/14. CALL INSPECTOR WHEN YOU GET DATE OF CLASS.8/19 -- OWNER'S WIFE TOOK EXAM --AWAITING RESULTS.
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: REFILL MEN'S ROOM HAND SOAP.
Location: Mens restroom
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAR THE COLD FAUCET OF HAND SINK.
Location: Kitchen
Equipment: Hand sink
|
08/19/2014 | Recheck |
- Cooling time (corrected on site)
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: A PAN OF COOKED CHICKEN WAS SETTING OUT TOO LONG --- WAS MOVED INTO COOLER. -- CORRECTED -- OK.
Location: Kitchen
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: REPAIR OR ADJUST THE SANITIZER DISPENSER AS DISCUSSED.6/17 -- DISHMACHINE IS NOT GOING TO BE USED ANYMORE APPARENTLY. USE 3--BAY SINK AS DISCUSSED.
Location: Kitchen
Equipment: Dishmachine
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR THE HOT WATER FAUCET AT 3--BAY SINK HOT FAUCET.
Location: Kitchen
Equipment: 3-bay
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CERTIFICATE EXPIRED 6/1/14. CALL INSPECTOR WHEN YOU GET DATE OF CLASS.
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: REFILL MEN'S ROOM HAND SOAP.
Location: Mens restroom
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAR THE COLD FAUCET OF HAND SINK.
Location: Kitchen
Equipment: Hand sink
|
08/19/2014 | Recheck |
- Cooling time (corrected on site)
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: A PAN OF COOKED CHICKEN WAS SETTING OUT TOO LONG --- WAS MOVED INTO COOLER. -- CORRECTED -- OK.
Location: Kitchen
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: REPAIR OR ADJUST THE SANITIZER DISPENSER AS DISCUSSED.6/17 -- DISHMACHINE IS NOT GOING TO BE USED ANYMORE APPARENTLY. USE 3--BAY SINK AS DISCUSSED.
Location: Kitchen
Equipment: Dishmachine
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR THE HOT WATER FAUCET AT 3--BAY SINK HOT FAUCET.
Location: Kitchen
Equipment: 3-bay
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CERTIFICATE EXPIRED 6/1/14. CALL INSPECTOR WHEN YOU GET DATE OF CLASS.
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: REFILL MEN'S ROOM HAND SOAP.
Location: Mens restroom
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAR THE COLD FAUCET OF HAND SINK.
Location: Kitchen
Equipment: Hand sink
|
08/08/2014 | Recheck |
- Cooling time (corrected on site)
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: A PAN OF COOKED CHICKEN WAS SETTING OUT TOO LONG --- WAS MOVED INTO COOLER. -- CORRECTED -- OK.
Location: Kitchen
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: REPAIR OR ADJUST THE SANITIZER DISPENSER AS DISCUSSED.6/17 -- DISHMACHINE IS NOT GOING TO BE USED ANYMORE APPARENTLY. USE 3--BAY SINK AS DISCUSSED.
Location: Kitchen
Equipment: Dishmachine
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR THE HOT WATER FAUCET AT 3--BAY SINK HOT FAUCET.
Location: Kitchen
Equipment: 3-bay
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CERTIFICATE EXPIRED 6/1/14. CALL INSPECTOR WHEN YOU GET DATE OF CLASS.
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: REFILL MEN'S ROOM HAND SOAP.
Location: Mens restroom
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAR THE COLD FAUCET OF HAND SINK.
Location: Kitchen
Equipment: Hand sink
|
07/09/2014 | Recheck |
- Cooling time (corrected on site)
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: A PAN OF COOKED CHICKEN WAS SETTING OUT TOO LONG --- WAS MOVED INTO COOLER. -- CORRECTED -- OK.
Location: Kitchen
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: REPAIR OR ADJUST THE SANITIZER DISPENSER AS DISCUSSED.6/17 -- DISHMACHINE IS NOT GOING TO BE USED ANYMORE APPARENTLY. USE 3--BAY SINK AS NEEDED.
Location: Kitchen
Equipment: Dishmachine
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR THE HOT WATER FAUCET AT 3--BAY SINK HOT FAUCET.
Location: Kitchen
Equipment: 3-bay
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: REFILL MEN'S ROOM HAND SOAP.
Location: Mens restroom
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAR THE COLD FAUCET OF 3--BAY SINK.
Location: Kitchen
Equipment: Hand sink
|
06/20/2014 | Recheck |
- Cooling time (corrected on site)
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: A PAN OF COOKED CHICKEN WAS SETTING OUT TOO LONG --- WAS MOVED INTO COOLER. -- CORRECTED -- OK.
Location: Kitchen
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: REPAIR OR ADJUST THE SANITIZER DISPENSER AS DISCUSSED.6/17 -- DISHMACHINE IS NOT GOING TO BE USED ANYMORE APPARENTLY. USE 3--BAY SINK AS NEEDED.
Location: Kitchen
Equipment: Dishmachine
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR THE HOT WATER FAUCET AT 3--BAY SINK HOT FAUCET.
Location: Kitchen
Equipment: 3-bay
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: REFILL MEN'S ROOM HAND SOAP.
Location: Mens restroom
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAR THE COLD FAUCET OF 3--BAY SINK.
Location: Kitchen
Equipment: Hand sink
|
06/17/2014 | Recheck |
- Dumpster lids / missing
Outside dumpster has no lids and/or doors.
Correction: Provide lids and/or doors.
Comments: TRASH BAGS AND OTHER ITEMS OF TRASH HAVE BEEN PUT INTO THE GREASE DUMPSTER -- WITH GREASE/OIL ALSO INSIDE AND THE LID IS OFF COMPLETELY. ALL TRASH MUST BE REMOVED FROM GREASE DUMPSTER AND PLACED IN THE TRASH DUMPSTER. CLOSE LIDS BETWEEN USE.ONLY COOKING OILS SHOULD BE POURED INTO GREASE DUMPSTER.
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
|
06/17/2014 | Non-Illness Complaint |
- Cooling time (corrected on site)
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: A PAN OF COOKED CHICKEN WAS SETTING OUT TOO LONG --- WAS MOVED INTO COOLER. -- CORRECTED -- OK.
Location: Kitchen
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: REPAIR OR ADJUST THE SANITIZER DISPENSER AS DISCUSSED.
Location: Kitchen
Equipment: Dishmachine
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR THE HOT WATER FAUCET AT 3--BAY SINK HOT FAUCET.
Location: Kitchen
Equipment: 3-bay
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: REFILL MEN'S ROOM HAND SOAP.
Location: Mens restroom
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAR THE COLD FAUCET OF 3--BAY SINK.
Location: Kitchen
Equipment: Hand sink
|
06/12/2014 | Routine |
- 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: 1) QUITE A FEW MOUSE DROPPINGS WERE SEEN ON TOP OF DISH MACHINE, SOME IN THE HALLWAY AND SOME NOTICED ON THE FLOOR IN THE BAR AREA. TREAT FOR MICE AS NEEDED.2) A NUMBER OF FRUIT FLIES NOTICEABLE IN PARTS OF THE KITCHEN. ALSO TREAT FOR THESE. DISCUSS THE ABOVE WITH YOUR PEST CONTROL TECH. -- 11/21 -- SITUATION HAS IMPROVED.
- 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: DEFROST/CLEAN THE REACH--IN FREEZER IN KITCHEN.
Location: Kitchen
Equipment: reach in freezer
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: REPAIR OR ADJUST SANITIZER FOR DISH MACHINE ( TO 50 TO 75 PPM STRENGTH ). 11/21 -- SANITIZER COMING OUT VERY LIGHT (HALF WHAT IT SHOULD BE).11/25 -- CONTINUE TO ADJUST MACHINE AS SANIT. TESTED VERY LIGHT (AROUND 25 PPM --- MUST BE 50 TO 75 PPM).
Location: Kitchen
Equipment: Dishmachine
|
12/02/2013 | Recheck |
- 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: 1) QUITE A FEW MOUSE DROPPINGS WERE SEEN ON TOP OF DISH MACHINE, SOME IN THE HALLWAY AND SOME NOTICED ON THE FLOOR IN THE BAR AREA. TREAT FOR MICE AS NEEDED.2) A NUMBER OF FRUIT FLIES NOTICEABLE IN PARTS OF THE KITCHEN. ALSO TREAT FOR THESE. DISCUSS THE ABOVE WITH YOUR PEST CONTROL TECH. -- 11/21 -- SITUATION HAS IMPROVED.
- 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: DEFROST/CLEAN THE REACH--IN FREEZER IN KITCHEN.
Location: Kitchen
Equipment: reach in freezer
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: REPAIR OR ADJUST SANITIZER FOR DISH MACHINE ( TO 50 TO 75 PPM STRENGTH ). 11/21 -- SANITIZER COMING OUT VERY LIGHT (HALF WHAT IT SHOULD BE).11/25 -- CONTINUE TO ADJUST MACHINE AS SANIT. TESTED VERY LIGHT (AROUND 25 PPM --- MUST BE 50 TO 75 PPM).
Location: Kitchen
Equipment: Dishmachine
|
11/25/2013 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1) QUITE A FEW MOUSE DROPPINGS WERE SEEN ON TOP OF DISH MACHINE, SOME IN THE HALLWAY AND SOME NOTICED ON THE FLOOR IN THE BAR AREA. TREAT FOR MICE AS NEEDED.2) A NUMBER OF FRUIT FLIES NOTICEABLE IN PARTS OF THE KITCHEN. ALSO TREAT FOR THESE. DISCUSS THE ABOVE WITH YOUR PEST CONTROL TECH. -- 11/21 -- SITUATION HAS IMPROVED.
- Food contact cleaning frequency
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: DEFROST/CLEAN THE REACH--IN FREEZER IN KITCHEN.
Location: Kitchen
Equipment: reach in freezer
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: REPAIR OR ADJUST SANITIZER FOR DISH MACHINE ( TO 50 TO 75 PPM STRENGTH ). 11/21 -- SANITIZER COMING OUT VERY LIGHT (HALF WHAT IT SHOULD BE).
Location: Kitchen
Equipment: Dishmachine
|
11/21/2013 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1) QUITE A FEW MOUSE DROPPINGS WERE SEEN ON TOP OF DISH MACHINE, SOME IN THE HALLWAY AND SOME NOTICED ON THE FLOOR IN THE BAR AREA. TREAT FOR MICE AS NEEDED.2) A NUMBER OF FRUIT FLIES NOTICEABLE IN PARTS OF THE KITCHEN. ALSO TREAT FOR THESE. DISCUSS THE ABOVE WITH YOUR PEST CONTROL TECH.
- Food contact cleaning frequency
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: DEFROST/CLEAN THE REACH--IN FREEZER IN KITCHEN.
Location: Kitchen
Equipment: reach in freezer
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: REPAIR OR ADJUST SANITIZER FOR DISH MACHINE ( TO 50 TO 75 PPM STRENGTH ).
Location: Kitchen
Equipment: Dishmachine
|
11/15/2013 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1) QUITE A FEW MOUSE DROPPINGS WERE SEEN ON TOP OF DISH MACHINE, SOME IN THE HALLWAY AND SOME NOTICED ON THE FLOOR IN THE BAR AREA. TREAT FOR MICE AS NEEDED.2) A NUMBER OF FRUIT FLIES NOTICEABLE IN PARTS OF THE KITCHEN. ALSO TREAT FOR THESE. DISCUSS THE ABOVE WITH YOUR PEST CONTROL TECH.
- Food contact cleaning frequency
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: DEFROST/CLEAN THE REACH--IN FREEZER IN KITCHEN.
Location: Kitchen
Equipment: reach in freezer
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: REPAIR OR ADJUST SANITIZER FOR DISH MACHINE ( TO 50 TO 75 PPM STRENGTH ).
Location: Kitchen
Equipment: reach in freezer
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: REFILL PAPER TOWELS AT KITCHEN AND MEN'S ROOM HAND SINKS.
Location: Mens restroom
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: REFILL PAPER TOWELS AT KITCHEN AND MEN'S ROOM HAND SINKS.
Location: Kitchen
|
11/11/2013 | Routine |
- 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: 1) EMPLOYEE PURSE ON FOOD UTENSIL SHELF.2) APRON SETTING IN BOX OF CABBAGE.3) BOTTLE OF MOTRIN ON SHELF ABOVE PREP. TABLE.STORE THESE ITEMS SEPERATE FROM FOOD AND/OR UTENSIL AREAS.
Location: Kitchen
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: BACK DOOR WAS OPEN FOR AWHILE. WAS CLOSED -- OK'D.
Location: Back room
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR DISHMACHINE AS IT WILL NOT FILL PROPERLY.6/26 -- MACHINE STILL NOT OPERATING WITH PROPER WATER LEVEL -- SANITIZER DID NOT TEST PROPERLY.7/10 -- REPAIR WAS ATTEMPTED BUT WATER PRESSURE IS AN ISSUE ACCORDING TO TECH.
Location: Kitchen
Equipment: Dishmachine
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Mens restroom
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: INCREASE WATER PRESSURE TO THE DISHMACHINE AS DIRECTED BY REPAIR TECH. ON 7/10.
Location: Dish machine area
Equipment: Dishmachine
|
08/05/2013 | Recheck |
- 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: 1) EMPLOYEE PURSE ON FOOD UTENSIL SHELF.2) APRON SETTING IN BOX OF CABBAGE.3) BOTTLE OF MOTRIN ON SHELF ABOVE PREP. TABLE.STORE THESE ITEMS SEPERATE FROM FOOD AND/OR UTENSIL AREAS.
Location: Kitchen
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: BACK DOOR WAS OPEN FOR AWHILE. WAS CLOSED -- OK'D.
Location: Back room
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR DISHMACHINE AS IT WILL NOT FILL PROPERLY.6/26 -- MACHINE STILL NOT OPERATING WITH PROPER WATER LEVEL -- SANITIZER DID NOT TEST PROPERLY.7/10 -- REPAIR WAS ATTEMPTED BUT WATER PRESSURE IS AN ISSUE ACCORDING TO TECH.
Location: Kitchen
Equipment: Dishmachine
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Mens restroom
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: INCREASE WATER PRESSURE TO THE DISHMACHINE AS DIRECTED BY REPAIR TECH. ON 7/10.
Location: Dish machine area
Equipment: Dishmachine
|
07/22/2013 | Recheck |
- 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: 1) EMPLOYEE PURSE ON FOOD UTENSIL SHELF.2) APRON SETTING IN BOX OF CABBAGE.3) BOTTLE OF MOTRIN ON SHELF ABOVE PREP. TABLE.STORE THESE ITEMS SEPERATE FROM FOOD AND/OR UTENSIL AREAS.
Location: Kitchen
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: BACK DOOR WAS OPEN FOR AWHILE. WAS CLOSED -- OK'D.
Location: Back room
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR DISHMACHINE AS IT WILL NOT FILL PROPERLY.6/26 -- MACHINE STILL NOT OPERATING WITH PROPER WATER LEVEL -- SANITIZER DID NOT TEST PROPERLY.7/10 -- REPAIR WAS ATTEMPTED BUT WATER PRESSURE IS AN ISSUE ACCORDING TO TECH.
Location: Kitchen
Equipment: Dishmachine
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Mens restroom
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: INCREASE WATER PRESSURE TO THE DISHMACHINE AS DIRECTED BY REPAIR TECH. ON 7/10.
Location: Dish machine area
Equipment: Dishmachine
|
07/18/2013 | Recheck |
- 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: 1) EMPLOYEE PURSE ON FOOD UTENSIL SHELF.2) APRON SETTING IN BOX OF CABBAGE.3) BOTTLE OF MOTRIN ON SHELF ABOVE PREP. TABLE.STORE THESE ITEMS SEPERATE FROM FOOD AND/OR UTENSIL AREAS.
Location: Kitchen
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: BACK DOOR WAS OPEN FOR AWHILE. WAS CLOSED -- OK'D.
Location: Back room
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR DISHMACHINE AS IT WILL NOT FILL PROPERLY.6/26 -- MACHINE STILL NOT OPERATING WITH PROPER WATER LEVEL -- SANITIZER DID NOT TEST PROPERLY.7/10 -- REPAIR WAS ATTEMPTED BUT WATER PRESSURE IS AN ISSUE ACCORDING TO TECH.
Location: Kitchen
Equipment: Dishmachine
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Mens restroom
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: INCREASE WATER PRESSURE TO THE DISHMACHINE AS DIRECTED BY REPAIR TECH. ON 7/10.
Location: Dish machine area
Equipment: Dishmachine
|
07/11/2013 | Recheck |
- 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: 1) EMPLOYEE PURSE ON FOOD UTENSIL SHELF.2) APRON SETTING IN BOX OF CABBAGE.3) BOTTLE OF MOTRIN ON SHELF ABOVE PREP. TABLE.STORE THESE ITEMS SEPERATE FROM FOOD AND/OR UTENSIL AREAS.
Location: Kitchen
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: BACK DOOR WAS OPEN FOR AWHILE. WAS CLOSED -- OK'D.
Location: Back room
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR DISHMACHINE AS IT WILL NOT FILL PROPERLY.6/26 -- MACHINE STILL NOT OPERATING WITH PROPER WATER LEVEL -- SANITIZER DID NOT TEST PROPERLY.7/10 -- REPAIR WAS ATTEMPTED BUT WATER PRESSURE IS AN ISSUE ACCORDING TO TECH.
Location: Kitchen
Equipment: Dishmachine
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Mens restroom
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
|
07/10/2013 | Recheck |
- 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: 1) EMPLOYEE PURSE ON FOOD UTENSIL SHELF.2) APRON SETTING IN BOX OF CABBAGE.3) BOTTLE OF MOTRIN ON SHELF ABOVE PREP. TABLE.STORE THESE ITEMS SEPERATE FROM FOOD AND/OR UTENSIL AREAS.
Location: Kitchen
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: BACK DOOR WAS OPEN FOR AWHILE. WAS CLOSED -- OK'D.
Location: Back room
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR DISHMACHINE AS IT WILL NOT FILL PROPERLY.6/26 -- MACHINE STILL NOT OPERATING WITH PROPER WATER LEVEL -- SANITIZER DID NOT TEST PROPERLY.
Location: Kitchen
Equipment: Dishmachine
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Mens restroom
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
|
07/08/2013 | Recheck |
- 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: 1) EMPLOYEE PURSE ON FOOD UTENSIL SHELF.2) APRON SETTING IN BOX OF CABBAGE.3) BOTTLE OF MOTRIN ON SHELF ABOVE PREP. TABLE.STORE THESE ITEMS SEPERATE FROM FOOD AND/OR UTENSIL AREAS.
Location: Kitchen
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: BACK DOOR WAS OPEN FOR AWHILE. WAS CLOSED -- OK'D.
Location: Back room
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR DISHMACHINE AS IT WILL NOT FILL PROPERLY.6/26 -- MACHINE STILL NOT OPERATING WITH PROPER WATER LEVEL -- SANITIZER DID NOT TEST PROPERLY.
Location: Kitchen
Equipment: Dishmachine
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Mens restroom
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
|
07/02/2013 | Recheck |
- 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: 1) EMPLOYEE PURSE ON FOOD UTENSIL SHELF.2) APRON SETTING IN BOX OF CABBAGE.3) BOTTLE OF MOTRIN ON SHELF ABOVE PREP. TABLE.STORE THESE ITEMS SEPERATE FROM FOOD AND/OR UTENSIL AREAS.
Location: Kitchen
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: BACK DOOR WAS OPEN FOR AWHILE. WAS CLOSED -- OK'D.
Location: Back room
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR DISHMACHINE AS IT WILL NOT FILL PROPERLY.6/26 -- MACHINE STILL NOT OPERATING WITH PROPER WATER LEVEL -- SANITIZER DID NOT TEST PROPERLY.
Location: Kitchen
Equipment: Dishmachine
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Mens restroom
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
|
06/26/2013 | Recheck |
- 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: 1) EMPLOYEE PURSE ON FOOD UTENSIL SHELF.2) APRON SETTING IN BOX OF CABBAGE.3) BOTTLE OF MOTRIN ON SHELF ABOVE PREP. TABLE.STORE THESE ITEMS SEPERATE FROM FOOD AND/OR UTENSIL AREAS.
Location: Kitchen
- Open doors and windows (corrected on site)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: BACK DOOR WAS OPEN FOR AWHILE. WAS CLOSED -- OK'D.
Location: Back room
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR DISHMACHINE AS IT WILL NOT FILL PROPERLY.
Location: Kitchen
Equipment: Dishmachine
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Mens restroom
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
|
06/21/2013 | Routine |
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) KITCHEN HAND SINK AND 2--BAY ARE DRAINING SLOWLY. CLEAN DRAIN LINES AS NEEDED.2) WATER HEATER CIRCUIT BREAKER TRIPPED OFF --- WAS RESET -- CORRECTED -- OK.
Location: Kitchen
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.SEVERAL CLEAN POTS ON FLOOR --- CORRECTE -- OK.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Location: Back room
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: REFILL SOAP AT MEN'S ROOM HAND SINK.
Location: Mens restroom
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: INSTALL GUARDS (TUBES) OVER 2 CEILING LIGHT BULBS IN KITCHEN.
Location: Kitchen
|
01/18/2013 | Recheck |
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) KITCHEN HAND SINK AND 2--BAY ARE DRAINING SLOWLY. CLEAN DRAIN LINES AS NEEDED.2) WATER HEATER CIRCUIT BREAKER TRIPPED OFF --- WAS RESET -- CORRECTED -- OK.
Location: Kitchen
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.SEVERAL CLEAN POTS ON FLOOR --- CORRECTE -- OK.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Location: Back room
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: REFILL SOAP AT MEN'S ROOM HAND SINK.
Location: Mens restroom
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: INSTALL GUARDS (TUBES) OVER 2 CEILING LIGHT BULBS IN KITCHEN.
Location: Kitchen
|
01/14/2013 | Recheck |
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) KITCHEN HAND SINK AND 2--BAY ARE DRAINING SLOWLY. CLEAN DRAIN LINES AS NEEDED.2) WATER HEATER CIRCUIT BREAKER TRIPPED OFF --- WAS RESET -- CORRECTED -- OK.
Location: Kitchen
- Improper storage of clean equipment (corrected on site)
Clean equipment and/or utensils stored incorrectly.SEVERAL CLEAN POTS ON FLOOR --- CORRECTE -- OK.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Location: Back room
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: REFILL SOAP AT MEN'S ROOM HAND SINK.
Location: Mens restroom
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: INSTALL GUARDS (TUBES) OVER 2 CEILING LIGHT BULBS IN KITCHEN.
Location: Kitchen
|
01/11/2013 | Recheck |
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) KITCHEN HAND SINK AND 2--BAY ARE DRAINING SLOWLY. CLEAN DRAIN LINES AS NEEDED.2) WATER HEATER CIRCUIT BREAKER TRIPPED OFF --- WAS RESET -- CORRECTED -- OK.
Location: Kitchen
- Improper storage of clean equipment (corrected on site)
Clean equipment and/or utensils stored incorrectly.SEVERAL CLEAN POTS ON FLOOR --- CORRECTE -- OK.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Location: Back room
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: REFILL SOAP AT MEN'S ROOM HAND SINK.
Location: Mens restroom
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: INSTALL GUARDS (TUBES) OVER 2 CEILING LIGHT BULBS IN KITCHEN.
Location: Kitchen
|
01/07/2013 | Routine |
- 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: REDUCE STRENTH OF SANITIZER IN DISHMACHINE.
Location: Dish machine area
- 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 toFREE prevent cross contamination.
Comments: DEFROST THE FREEZER IN THE BACK AREA -- (CLOSEST TO THE HAND SINK). 7/13/12 -- IS BEING WORKED ON AT THIS TIME.7/18 -- FREEZER WAS DEFROSTED BUT MUST NOW BE CLEANED AND SANITIZED.
Location: Kitchen
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR HOT WATER FAUCET AT 3--BAY SINK.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CLEAN THE FLOOR OF THE RETARDER (MAINLY LEFT SIDE).
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: AS YOU THAW FISH --- USE COOL, RUNNING WATER AND YET DON'T LET TEMP. OF FISH TO GET TOO HIGH BEFORE COOKING THEM OR PLACING THEM BACK INTO THE COOLER.
Location: Kitchen
- 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: A BAG OF ONIONS UNDER 2--BAY SINK SHOULD BE STORED 6" OR MORE OFF THE FLOOR.
Location: Kitchen
|
07/24/2012 | Recheck |
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: REDUCE STRENTH OF SANITIZER IN DISHMACHINE.
Location: Dish machine area
- Food contact cleaning frequency
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 toFREE prevent cross contamination.
Comments: DEFROST THE FREEZER IN THE BACK AREA -- (CLOSEST TO THE HAND SINK). 7/13/12 -- IS BEING WORKED ON AT THIS TIME.7/18 -- FREEZER WAS DEFROSTED BUT MUST NOW BE CLEANED AND SANITIZED.
Location: Kitchen
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR HOT WATER FAUCET AT 3--BAY SINK.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CLEAN THE FLOOR OF THE RETARDER (MAINLY LEFT SIDE).
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: AS YOU THAW FISH --- USE COOL, RUNNING WATER AND YET DON'T LET TEMP. OF FISH TO GET TOO HIGH BEFORE COOKING THEM OR PLACING THEM BACK INTO THE COOLER.
Location: Kitchen
- 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: A BAG OF ONIONS UNDER 2--BAY SINK SHOULD BE STORED 6" OR MORE OFF THE FLOOR.
Location: Kitchen
|
07/18/2012 | Recheck |
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: REDUCE STRENTH OF SANITIZER IN DISHMACHINE.
Location: Dish machine area
- Food contact cleaning frequency
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: DEFROST THE FREEZER IN THE BACK AREA -- (CLOSEST TO THE HAND SINK). 7/13/12 -- IS BEING WORKED ON AT THIS TIME.
Location: Kitchen
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR HOT WATER FAUCET AT 3--BAY SINK.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CLEAN THE FLOOR OF THE RETARDER (MAINLY LEFT SIDE).
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: AS YOU THAW FISH --- USE COOL, RUNNING WATER AND YET DON'T LET TEMP. OF FISH TO GET TOO HIGH BEFORE COOKING THEM OR PLACING THEM BACK INTO THE COOLER.
Location: Kitchen
- 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: A BAG OF ONIONS UNDER 2--BAY SINK SHOULD BE STORED 6" OR MORE OFF THE FLOOR.
Location: Kitchen
|
07/13/2012 | Recheck |
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: REDUCE STRENTH OF SANITIZER IN DISHMACHINE.
Location: Dish machine area
- Food contact cleaning frequency
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: DEFROST THE FREEZER IN THE BACK AREA -- (CLOSEST TO THE HAND SINK).
Location: Kitchen
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR HOT WATER IN KITCHEN THAT IS AFFECTING 3--BAY AND HAND SINK.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CLEAN THE FLOOR OF THE RETARDER (MAINLY LEFT SIDE).
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: AS YOU THAW FISH --- USE COOL, RUNNING WATER AND YET DON'T LET TEMP. OF FISH TO GET TOO HIGH BEFORE COOKING THEM OR PLACING THEM BACK INTO THE COOLER.
Location: Kitchen
- 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: A BAG OF ONIONS UNDER 2--BAY SINK SHOULD BE STORED 6" OR MORE OFF THE FLOOR.
Location: Kitchen
|
07/10/2012 | Routine |
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: rREPLACE BULB OR REPAIIR LIGHT FIXTURE IN THE REAR HALLWAY STORAGE AREA.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPLACE THE MISSING CEILING AIR VENT GRATE ABOVE 3--BAY SINK AREA.
Location: Kitchen
|
01/27/2012 | Routine |
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