- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON AND IMPROVE:1) SOILED FOOD STORAGE CARTS AT WALK-IN-COOLER.2ND FLOOR:1) SOILED INTERIOR AND EXTERIOR SURFACES OF FOOD/DAIRY STORAGE COOLERS (EX. DOOR GASKETS/FRAMES--MOLD BUILD-UP).2) SOILED INTERIOR AND EXTERIOR SURFACES OF SLIDING DOOR COOLERS, JUICE & DAIRY COOLERS AND BANQUET COOLERS (EX. DOOR GASKETS/FRAMES--MOLD BUILD-UP).*EX. RACKS, SIDE BY SIDE, SHELVING DOORS.3RD FLOOR:1) SOILED/MOLDY DOOR GASKETS AT BANQUET LOCATION MILK STORAGE COOLERS. UNDER COFFEE MAKER.31ST FLOOR:1) SOILED DOOR GASKETS/FRAMES OF REACH-IN-COOLERS WHERE DAIRY PRODUCTS ARE STORED.
Location: -
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON AND IMPROVE:1) SOILED FOOD STORAGE CARTS AT WALK-IN-COOLER.2ND FLOOR:1) SOILED INTERIOR AND EXTERIOR SURFACES OF FOOD/DAIRY STORAGE COOLERS (EX. DOOR GASKETS/FRAMES--MOLD BUILD-UP).2) SOILED INTERIOR AND EXTERIOR SURFACES OF SLIDING DOOR COOLERS, JUICE & DAIRY COOLERS AND BANQUET COOLERS (EX. DOOR GASKETS/FRAMES--MOLD BUILD-UP).*EX. RACKS, SIDE BY SIDE, SHELVING DOORS.3RD FLOOR:1) SOILED/MOLDY DOOR GASKETS AT BANQUET LOCATION MILK STORAGE COOLERS. UNDER COFFEE MAKER.31ST FLOOR:1) SOILED DOOR GASKETS/FRAMES OF REACH-IN-COOLERS WHERE DAIRY PRODUCTS ARE STORED.
Location: -
Equipment: Walk in cooler
- 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: EMPLOYEE BREAK ROOM:SOILED ICE DISPENSER.
Location: Employee break room
Equipment: Ice bin
|
11/07/2014 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON AND IMPROVE:1) SOILED FOOD STORAGE CARTS AT WALK-IN-COOLER.2ND FLOOR:1) SOILED INTERIOR AND EXTERIOR SURFACES OF FOOD/DAIRY STORAGE COOLERS (EX. DOOR GASKETS/FRAMES--MOLD BUILD-UP).2) SOILED INTERIOR AND EXTERIOR SURFACES OF SLIDING DOOR COOLERS, JUICE & DAIRY COOLERS AND BANQUET COOLERS (EX. DOOR GASKETS/FRAMES--MOLD BUILD-UP).*EX. RACKS, SIDE BY SIDE, SHELVING DOORS.3RD FLOOR:1) SOILED/MOLDY DOOR GASKETS AT BANQUET LOCATION MILK STORAGE COOLERS. UNDER COFFEE MAKER.31ST FLOOR:1) SOILED DOOR GASKETS/FRAMES OF REACH-IN-COOLERS WHERE DAIRY PRODUCTS ARE STORED.
Location: -
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON AND IMPROVE:1) SOILED FOOD STORAGE CARTS AT WALK-IN-COOLER.2ND FLOOR:1) SOILED INTERIOR AND EXTERIOR SURFACES OF FOOD/DAIRY STORAGE COOLERS (EX. DOOR GASKETS/FRAMES--MOLD BUILD-UP).2) SOILED INTERIOR AND EXTERIOR SURFACES OF SLIDING DOOR COOLERS, JUICE & DAIRY COOLERS AND BANQUET COOLERS (EX. DOOR GASKETS/FRAMES--MOLD BUILD-UP).*EX. RACKS, SIDE BY SIDE, SHELVING DOORS.3RD FLOOR:1) SOILED/MOLDY DOOR GASKETS AT BANQUET LOCATION MILK STORAGE COOLERS. UNDER COFFEE MAKER.31ST FLOOR:1) SOILED DOOR GASKETS/FRAMES OF REACH-IN-COOLERS WHERE DAIRY PRODUCTS ARE STORED.
Location: -
Equipment: Walk in cooler
- 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: EMPLOYEE BREAK ROOM:SOILED ICE DISPENSER.
Location: Employee break room
Equipment: Ice bin
|
10/27/2014 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) SOILED FOOD STORAGE CARTS AT WALK-IN-COOLER.2ND FLOOR:1) SOILED INTERIOR AND EXTERIOR SURFACES OF FOOD/DAIRY STORAGE COOLERS (EX. DOOR GASKETS/FRAMES--MOLD BUILD-UP).2) SOILED INTERIOR AND EXTERIOR SURFACES OF SLIDING DOOR COOLERS, JUICE & DAIRY COOLERS AND BANQUET COOLERS (EX. DOOR GASKETS/FRAMES--MOLD BUILD-UP).3RD FLOOR:1) SOILED/MOLDY DOOR GASKETS AT BANQUET LOCATION MILK STORAGE COOLERS.31ST FLOOR:1) SOILED DOOR GASKETS/FRAMES OF REACH-IN-COOLERS WHERE DAIRY PRODUCTS ARE STORED.
Location: -
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) SOILED FOOD STORAGE CARTS AT WALK-IN-COOLER.2ND FLOOR:1) SOILED INTERIOR AND EXTERIOR SURFACES OF FOOD/DAIRY STORAGE COOLERS (EX. DOOR GASKETS/FRAMES--MOLD BUILD-UP).2) SOILED INTERIOR AND EXTERIOR SURFACES OF SLIDING DOOR COOLERS, JUICE & DAIRY COOLERS AND BANQUET COOLERS (EX. DOOR GASKETS/FRAMES--MOLD BUILD-UP).3RD FLOOR:1) SOILED/MOLDY DOOR GASKETS AT BANQUET LOCATION MILK STORAGE COOLERS.31ST FLOOR:1) SOILED DOOR GASKETS/FRAMES OF REACH-IN-COOLERS WHERE DAIRY PRODUCTS ARE STORED.
Location: -
Equipment: Walk in cooler
- 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: EMPLOYEE BREAK ROOM:SOILED ICE DISPENSER.
Location: Employee break room
Equipment: Ice bin
|
10/16/2014 | Routine |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: 2ND FLOOR:UNLABELED CHEMICAL BOTTLES.
Location: -
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 2ND FLOOR:1) CHEMICAL BOTTLES HANGING ON DUMP SINK--REMOVE.2) CHEMICALS STORED NEXT TO SINGLE-SERVICE USE ITEMS--REMOVE.
Location: -
- 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: 3RD FLOOR: CONTINUE TO WORK ON.GNATS PRESENT AT DISH ROOM MOP SINK LOCATION (A COUPLE NOTED ON THE RECHECK INSPECTION).
Location: Dish machine area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL PLATE DOLLIES IN ALL LOCATIONS.3RD FLOOR:2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BANQUET LOCATION PEPSI COOLER INTERIOR AND EXTERIOR SURFACES WHERE HUMMUS IS LOCATED.
Location: -
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL PLATE DOLLIES IN ALL LOCATIONS.3RD FLOOR:2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BANQUET LOCATION PEPSI COOLER INTERIOR AND EXTERIOR SURFACES WHERE HUMMUS IS LOCATED.
Equipment: Reach in cooler
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 3RD FLOOR:PALLET OF TRAYS STORED IN FRONT OF DISHMACHINE ROOM HANDSINK--REMOVE.
Location: Dish machine area
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 3RD FLOOR:PALLET OF TRAYS STORED IN FRONT OF DISHMACHINE ROOM HANDSINK--REMOVE.
- 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: 2ND FLOOR: EMPLOYEE PERSONAL DRINKS STORED NEXT TO SINGLE-SERVICE ITEMS--DISCONTINUE THIS BEHAVIOR.
Location: -
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 3RD FLOOR:PROVIDE LIGHT WHERE OUT AT BANQUET LOCATION PEPSI COOLER INTERIOR.
Location: -
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 3RD FLOOR:DISHMACHINE AT DISHMACHINE ROOM IS NOT FUNCTIONING--REPAIRS ARE IN PROGRESS. *CORRECTIVE ACTION* TECHNICIAN ON-SITE DURING INSPECTION CONDUCTING REPAIRS.ESTABLISHMENT WILL BE USING AN ALTERNATE DISHMACHINE THAT IS FUNCTIONING PROPERLY UNTIL REPAIRS ARE COMPLETED.
Location: Dish machine area
Equipment: Dishmachine
- 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: 31ST FLOOR:1) KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES.2) KEEP ICE COVERED PROPERLY AT SELF-SERVICE COUNTERS TO PREVENT CROSS-CONTAMINATION.
Location: -
- 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: 31ST FLOOR:1) KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES.2) KEEP ICE COVERED PROPERLY AT SELF-SERVICE COUNTERS TO PREVENT CROSS-CONTAMINATION.
Location: Service counter
|
06/05/2014 | Recheck |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: 2ND FLOOR:UNLABELED CHEMICAL BOTTLES.
Location: -
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 2ND FLOOR:1) CHEMICAL BOTTLES HANGING ON DUMP SINK--REMOVE.2) CHEMICALS STORED NEXT TO SINGLE-SERVICE USE ITEMS--REMOVE.
Location: -
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 3RD FLOOR: CONTINUE TO WORK ON.GNATS PRESENT AT DISH ROOM MOP SINK LOCATION (A COUPLE NOTED ON THE RECHECK INSPECTION).
Location: Dish machine area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL PLATE DOLLIES IN ALL LOCATIONS.3RD FLOOR:2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BANQUET LOCATION PEPSI COOLER INTERIOR AND EXTERIOR SURFACES WHERE HUMMUS IS LOCATED.
Location: -
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL PLATE DOLLIES IN ALL LOCATIONS.3RD FLOOR:2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BANQUET LOCATION PEPSI COOLER INTERIOR AND EXTERIOR SURFACES WHERE HUMMUS IS LOCATED.
Equipment: Reach in cooler
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 3RD FLOOR:PALLET OF TRAYS STORED IN FRONT OF DISHMACHINE ROOM HANDSINK--REMOVE.
Location: Dish machine area
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 3RD FLOOR:PALLET OF TRAYS STORED IN FRONT OF DISHMACHINE ROOM HANDSINK--REMOVE.
- 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: 2ND FLOOR: EMPLOYEE PERSONAL DRINKS STORED NEXT TO SINGLE-SERVICE ITEMS--DISCONTINUE THIS BEHAVIOR.
Location: -
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 3RD FLOOR:PROVIDE LIGHT WHERE OUT AT BANQUET LOCATION PEPSI COOLER INTERIOR.
Location: -
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 3RD FLOOR:DISHMACHINE AT DISHMACHINE ROOM IS NOT FUNCTIONING--REPAIRS ARE IN PROGRESS. *CORRECTIVE ACTION* TECHNICIAN ON-SITE DURING INSPECTION CONDUCTING REPAIRS.ESTABLISHMENT WILL BE USING AN ALTERNATE DISHMACHINE THAT IS FUNCTIONING PROPERLY UNTIL REPAIRS ARE COMPLETED.
Location: Dish machine area
Equipment: Dishmachine
- 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: 31ST FLOOR:1) KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES.2) KEEP ICE COVERED PROPERLY AT SELF-SERVICE COUNTERS TO PREVENT CROSS-CONTAMINATION.
Location: -
- 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: 31ST FLOOR:1) KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES.2) KEEP ICE COVERED PROPERLY AT SELF-SERVICE COUNTERS TO PREVENT CROSS-CONTAMINATION.
Location: Service counter
|
05/29/2014 | Recheck |
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: 2ND FLOOR:UNLABELED CHEMICAL BOTTLES.
Location: -
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 2ND FLOOR:1) CHEMICAL BOTTLES HANGING ON DUMP SINK--REMOVE.2) CHEMICALS STORED NEXT TO SINGLE-SERVICE USE ITEMS--REMOVE.
Location: -
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 3RD FLOOR:GNATS PRESENT AT DISH ROOM MOP SINK LOCATION.
Location: Dish machine area
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL PLATE DOLLIES IN ALL LOCATIONS.3RD FLOOR:2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BANQUET LOCATION PEPSI COOLER INTERIOR AND EXTERIOR SURFACES WHERE HUMMUS IS LOCATED.
Location: -
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL PLATE DOLLIES IN ALL LOCATIONS.3RD FLOOR:2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BANQUET LOCATION PEPSI COOLER INTERIOR AND EXTERIOR SURFACES WHERE HUMMUS IS LOCATED.
Equipment: Reach in cooler
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 3RD FLOOR:PALLET OF TRAYS STORED IN FRONT OF DISHMACHINE ROOM HANDSINK--REMOVE.
Location: Dish machine area
- 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: 2ND FLOOR: EMPLOYEE PERSONAL DRINKS STORED NEXT TO SINGLE-SERVICE ITEMS--DISCONTINUE THIS BEHAVIOR.
Location: -
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 3RD FLOOR:PROVIDE LIGHT WHERE OUT AT BANQUET LOCATION PEPSI COOLER INTERIOR.
Location: -
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 3RD FLOOR:DISHMACHINE AT DISHMACHINE ROOM IS NOT FUNCTIONING--REPAIRS ARE IN PROGRESS. *CORRECTIVE ACTION* TECHNICIAN ON-SITE DURING INSPECTION CONDUCTING REPAIRS.ESTABLISHMENT WILL BE USING AN ALTERNATE DISHMACHINE THAT IS FUNCTIONING PROPERLY UNTIL REPAIRS ARE COMPLETED.
Location: Dish machine area
Equipment: Dishmachine
- 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: 31ST FLOOR:1) KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES.2) KEEP ICE COVERED PROPERLY AT SELF-SERVICE COUNTERS TO PREVENT CROSS-CONTAMINATION.
Location: -
- 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: 31ST FLOOR:1) KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES.2) KEEP ICE COVERED PROPERLY AT SELF-SERVICE COUNTERS TO PREVENT CROSS-CONTAMINATION.
Location: Service counter
|
05/20/2014 | 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.
Comments: 31ST FLOOR:LABEL AND CHANGE CREAMERS/MILK PROPERLY ON 31ST FLOOR (4 HOUR RULE).PROVIDE PROPER DOCUMENTATION/LOGS/TIMERS, ETC ON THE RECHECK INSPECTION DATE.
Location: Service counter
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 3RD FLOOR:SEVERAL CHEMICAL SPRAY BOTTLES SCATTERED THROUGHOUT DISHMACHINE ROOM.
Location: Dish machine area
- 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: 3RD FLOOR:GNATS/FLIES PRESENT AT DISHMACHINE ROOM. IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ENTIRE DISHMACHINE ROOM LOCATION.
Location: Dish machine area
- 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: FINAL RINSE FOR 2ND/3RD FLOOR DISHMACHINE AT 146 F.*CORRECTIVE ACTION* DISHMACHINE HAS BEEN SHUT DOWN UNTIL REPAIRED PROPERLY. ALTERNATE DISHMACHINES AND MANUAL WAREWASHING WITH 3-BAY SINK WILL BE USED UNTIL DISHMACHINE IS REPAIRED.
Location: Dish machine area
Equipment: Dishmachine
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 3RD FLOOR:EMPLOYEE PERSONAL DRINKS AND CUPS/WATER BOTTLES SCATTER ALL THROUGHOUT DISHMACHINE ROOM LOCATION--DISCONTINUE THIS BEHAVIOR.
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 to prevent cross contamination.
Comments: 2ND FLOOR:IMPROVE ROUTINE DETAILED CLEANINING AND SANITIZING OF TABLE-MOUNTED LEMON DICER LOCATED ON 2ND FLOOR.3RD FLOOR:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ENTIRE DISHMACHINE ROOM LOCATION.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DISHMACHINE ROOM LOCATION PLATE RACKS, ROLLING CARTS, TRAY RACKS, ETC.31ST FLOOR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ENTIRE KITCHEN.
Location: Service counter
- 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: 2ND FLOOR:IMPROVE ROUTINE DETAILED CLEANINING AND SANITIZING OF TABLE-MOUNTED LEMON DICER LOCATED ON 2ND FLOOR.3RD FLOOR:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ENTIRE DISHMACHINE ROOM LOCATION.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DISHMACHINE ROOM LOCATION PLATE RACKS, ROLLING CARTS, TRAY RACKS, ETC.31ST FLOOR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ENTIRE KITCHEN.
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 to prevent cross contamination.
Comments: 2ND FLOOR:IMPROVE ROUTINE DETAILED CLEANINING AND SANITIZING OF TABLE-MOUNTED LEMON DICER LOCATED ON 2ND FLOOR.3RD FLOOR:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ENTIRE DISHMACHINE ROOM LOCATION.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DISHMACHINE ROOM LOCATION PLATE RACKS, ROLLING CARTS, TRAY RACKS, ETC.31ST FLOOR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ENTIRE KITCHEN.
Location: Kitchen
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 3RD FLOOR DISHMACHINE ROOM
Location: Dish machine area
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 31ST FLOOR:1) REPAIR ALL DISHMACHINE LEAKS AT KITCHEN.2) REPAIR ALL LEAKS AT KITCHEN 2-BAY SINK FAUCET HEAD.
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: 31ST FLOOR:1) REPAIR ALL DISHMACHINE LEAKS AT KITCHEN.2) REPAIR ALL LEAKS AT KITCHEN 2-BAY SINK FAUCET HEAD.
Location: Kitchen
Equipment: 2-bay
- 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: 3RD FLOOR WALK-IN-BANQUET COOLER:REPAIR BUCKLED WALK-IN-COOLER FLOORS AT 3RD FLOOR WALK-IN-COOLER FLOORS (ALL FLOOR SURFACES ARE NOT SEALED DOWN PROPERLY; LIFTING UP. ALL FLOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Walk-in cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 3RD FLOOR:IMPROVE WALLS/FLOORS/CEILING CLEANING AND SANITIZING AT 3RD FLOOR DISHMACHINE ROOM AND AT 3RD FLOOR BANQUET WALK-IN-COOLER.31ST FLOOR:IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING ENTIRE KITCHEN WALLS/FLOORS/CEILING.
Location: Dish machine area
- 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: 3RD FLOOR:IMPROVE WALLS/FLOORS/CEILING CLEANING AND SANITIZING AT 3RD FLOOR DISHMACHINE ROOM AND AT 3RD FLOOR BANQUET WALK-IN-COOLER.31ST FLOOR:IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING ENTIRE KITCHEN WALLS/FLOORS/CEILING.
Location: Walk-in cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 3RD FLOOR:IMPROVE WALLS/FLOORS/CEILING CLEANING AND SANITIZING AT 3RD FLOOR DISHMACHINE ROOM AND AT 3RD FLOOR BANQUET WALK-IN-COOLER.31ST FLOOR:IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING ENTIRE KITCHEN WALLS/FLOORS/CEILING.
Location: Kitchen
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE THERMOMETER AT INTERIOR COOLER WHERE MISSING ON 31ST FLOOR.
Location: Service counter
Equipment: Reach in cooler
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 31ST FLOOR:PROPERLY CLEAN, SANITIZE AND DELIME KITCHEN DISHMACHINE.3RD FLOOR:KEEP DISHMACHINE INTERIOR AND EXTERIOR SURFACES CLEAN/SANITIZED; INCLUDING DRAINBOARDS, TABLES, SHELVING, ETC.DO NOT STORE ITEMS ON TOP OF DISHMACHINE.
Location: Kitchen
Equipment: Dishmachine
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 31ST FLOOR:PROPERLY CLEAN, SANITIZE AND DELIME KITCHEN DISHMACHINE.3RD FLOOR:KEEP DISHMACHINE INTERIOR AND EXTERIOR SURFACES CLEAN/SANITIZED; INCLUDING DRAINBOARDS, TABLES, SHELVING, ETC.DO NOT STORE ITEMS ON TOP OF DISHMACHINE.
Location: Dish machine area
Equipment: Dishmachine
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 31ST FLOOR:REPAIR ALL DAMAGED COUNTER-TOPS/EDGES, INTERIOR CABINET SHELVING ETC WHERE NEEDED THAT HAS BEEN DAMAGED BY WATER, ETC.3RD FLOOR:REPAIR DISHMACHINE ROOM MOP SINK FAUCET HEAD/HOSE--REMOVE TOWEL OFF HOSE.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 31ST FLOOR:REPAIR ALL DAMAGED COUNTER-TOPS/EDGES, INTERIOR CABINET SHELVING ETC WHERE NEEDED THAT HAS BEEN DAMAGED BY WATER, ETC.3RD FLOOR:REPAIR DISHMACHINE ROOM MOP SINK FAUCET HEAD/HOSE--REMOVE TOWEL OFF HOSE.
Location: Dish machine area
Equipment: Mop sink
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: 31ST FLOOR:1) WRAP EXPOSED APPLES PROPERLY LOCATED ON THE 31S FLOOR FOR GUEST FOOD DISPLAY.2) PROTECT EXPOSED LEMONS PROPERLY ON 31ST FLOOR. WRAP/COVER PROPERLY--CORRECTED.
Location: Service counter
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 3RD FLOOR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DISHMACHINE ROOM MOP SINK. KEEP HOSE WRAPPED UP OUT OF MOP SINK WHEN NOT IN USE. CLEAN AND SANITIZE ALL BROOMS, MOPS, DUST PANS, ETC FREQUENTLY TO ELIMINATE HABORAGE OF FLIES/GNATS, ETC.
Location: Dish machine area
Equipment: Mop sink
|
02/11/2014 | Recheck |
- Time vs. temperature
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.
Comments: 31ST FLOOR:LABEL AND CHANGE CREAMERS/MILK PROPERLY ON 31ST FLOOR (4 HOUR RULE).PROVIDE PROPER DOCUMENTATION/LOGS/TIMERS, ETC ON THE RECHECK INSPECTION DATE.
Location: Service counter
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 3RD FLOOR:SEVERAL CHEMICAL SPRAY BOTTLES SCATTERED THROUGHOUT DISHMACHINE ROOM.
Location: Dish machine area
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 3RD FLOOR:GNATS/FLIES PRESENT AT DISHMACHINE ROOM. IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ENTIRE DISHMACHINE ROOM LOCATION.
Location: Dish machine area
- 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: FINAL RINSE FOR 2ND/3RD FLOOR DISHMACHINE AT 146 F.*CORRECTIVE ACTION* DISHMACHINE HAS BEEN SHUT DOWN UNTIL REPAIRED PROPERLY. ALTERNATE DISHMACHINES AND MANUAL WAREWASHING WITH 3-BAY SINK WILL BE USED UNTIL DISHMACHINE IS REPAIRED.
Location: Dish machine area
Equipment: Dishmachine
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 3RD FLOOR:EMPLOYEE PERSONAL DRINKS AND CUPS/WATER BOTTLES SCATTER ALL THROUGHOUT DISHMACHINE ROOM LOCATION--DISCONTINUE THIS BEHAVIOR.
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: 2ND FLOOR:IMPROVE ROUTINE DETAILED CLEANINING AND SANITIZING OF TABLE-MOUNTED LEMON DICER LOCATED ON 2ND FLOOR.3RD FLOOR:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ENTIRE DISHMACHINE ROOM LOCATION.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DISHMACHINE ROOM LOCATION PLATE RACKS, ROLLING CARTS, TRAY RACKS, ETC.31ST FLOOR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ENTIRE KITCHEN.
Location: Service counter
- 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: 2ND FLOOR:IMPROVE ROUTINE DETAILED CLEANINING AND SANITIZING OF TABLE-MOUNTED LEMON DICER LOCATED ON 2ND FLOOR.3RD FLOOR:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ENTIRE DISHMACHINE ROOM LOCATION.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DISHMACHINE ROOM LOCATION PLATE RACKS, ROLLING CARTS, TRAY RACKS, ETC.31ST FLOOR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ENTIRE KITCHEN.
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: 2ND FLOOR:IMPROVE ROUTINE DETAILED CLEANINING AND SANITIZING OF TABLE-MOUNTED LEMON DICER LOCATED ON 2ND FLOOR.3RD FLOOR:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ENTIRE DISHMACHINE ROOM LOCATION.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DISHMACHINE ROOM LOCATION PLATE RACKS, ROLLING CARTS, TRAY RACKS, ETC.31ST FLOOR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ENTIRE KITCHEN.
Location: Kitchen
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 3RD FLOOR DISHMACHINE ROOM
Location: Dish machine area
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 31ST FLOOR:1) REPAIR ALL DISHMACHINE LEAKS AT KITCHEN.2) REPAIR ALL LEAKS AT KITCHEN 2-BAY SINK FAUCET HEAD.
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: 31ST FLOOR:1) REPAIR ALL DISHMACHINE LEAKS AT KITCHEN.2) REPAIR ALL LEAKS AT KITCHEN 2-BAY SINK FAUCET HEAD.
Location: Kitchen
Equipment: 2-bay
- 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: 1ST FLOOR RECEIVING/DELIVERY WALK-IN-COOLER AND 3RD FLOOR WALK-IN-BANQUET COOLER:REPAIR BUCKLED WALK-IN-COOLER FLOORS AT LOWER LEVEL PURCHASING FLOORS WHERE DELIVERYS ARE RECEIVED AND AT 3RD FLOOR WALK-IN-COOLER FLOOR (ALL FLOOR SURFACES ARE NOT SEALED DOWN PROPERLY; LIFTING UP. ALL FLOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Walk-in cooler
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 3RD FLOOR:IMPROVE WALLS/FLOORS/CEILING CLEANING AND SANITIZING AT 3RD FLOOR DISHMACHINE ROOM AND AT 3RD FLOOR BANQUET WALK-IN-COOLER.31ST FLOOR:IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING ENTIRE KITCHEN WALLS/FLOORS/CEILING.
Location: Dish machine area
- 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: 3RD FLOOR:IMPROVE WALLS/FLOORS/CEILING CLEANING AND SANITIZING AT 3RD FLOOR DISHMACHINE ROOM AND AT 3RD FLOOR BANQUET WALK-IN-COOLER.31ST FLOOR:IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING ENTIRE KITCHEN WALLS/FLOORS/CEILING.
Location: Walk-in cooler
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 3RD FLOOR:IMPROVE WALLS/FLOORS/CEILING CLEANING AND SANITIZING AT 3RD FLOOR DISHMACHINE ROOM AND AT 3RD FLOOR BANQUET WALK-IN-COOLER.31ST FLOOR:IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING ENTIRE KITCHEN WALLS/FLOORS/CEILING.
Location: Kitchen
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE THERMOMETER AT INTERIOR COOLER WHERE MISSING ON 31ST FLOOR.
Location: Service counter
Equipment: Reach in cooler
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 31ST FLOOR:PROPERLY CLEAN, SANITIZE AND DELIME KITCHEN DISHMACHINE.3RD FLOOR:KEEP DISHMACHINE INTERIOR AND EXTERIOR SURFACES CLEAN/SANITIZED; INCLUDING DRAINBOARDS, TABLES, SHELVING, ETC.DO NOT STORE ITEMS ON TOP OF DISHMACHINE.
Location: Kitchen
Equipment: Dishmachine
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 31ST FLOOR:PROPERLY CLEAN, SANITIZE AND DELIME KITCHEN DISHMACHINE.3RD FLOOR:KEEP DISHMACHINE INTERIOR AND EXTERIOR SURFACES CLEAN/SANITIZED; INCLUDING DRAINBOARDS, TABLES, SHELVING, ETC.DO NOT STORE ITEMS ON TOP OF DISHMACHINE.
Location: Dish machine area
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 31ST FLOOR:REPAIR ALL DAMAGED COUNTER-TOPS/EDGES, INTERIOR CABINET SHELVING ETC WHERE NEEDED THAT HAS BEEN DAMAGED BY WATER, ETC.3RD FLOOR:REPAIR DISHMACHINE ROOM MOP SINK FAUCET HEAD/HOSE--REMOVE TOWEL OFF HOSE.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 31ST FLOOR:REPAIR ALL DAMAGED COUNTER-TOPS/EDGES, INTERIOR CABINET SHELVING ETC WHERE NEEDED THAT HAS BEEN DAMAGED BY WATER, ETC.3RD FLOOR:REPAIR DISHMACHINE ROOM MOP SINK FAUCET HEAD/HOSE--REMOVE TOWEL OFF HOSE.
Location: Dish machine area
Equipment: Mop sink
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: 31ST FLOOR:1) WRAP EXPOSED APPLES PROPERLY LOCATED ON THE 31S FLOOR FOR GUEST FOOD DISPLAY.2) PROTECT EXPOSED LEMONS PROPERLY ON 31ST FLOOR. WRAP/COVER PROPERLY--CORRECTED.
Location: Service counter
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 3RD FLOOR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DISHMACHINE ROOM MOP SINK. KEEP HOSE WRAPPED UP OUT OF MOP SINK WHEN NOT IN USE. CLEAN AND SANITIZE ALL BROOMS, MOPS, DUST PANS, ETC FREQUENTLY TO ELIMINATE HABORAGE OF FLIES/GNATS, ETC.
Location: Dish machine area
Equipment: Mop sink
|
02/04/2014 | Recheck |
- Time vs. temperature
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.
Comments: LABEL AND CHANGE CREAMERS/MILK PROPERLY ON 31ST FLOOR (4 HOUR RULE).
Location: Service counter
- 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: FINAL RINSE FOR 2ND/3RD FLOOR DISHMACHINE AT 146 F.*CORRECTIVE ACTION* DISHMACHINE HAS BEEN SHUT DOWN UNTIL REPAIRED PROPERLY. ALTERNATE DISHMACHINES AND MANUAL WAREWASHING WITH 3-BAY SINK WILL BE USED UNTIL DISHMACHINE IS REPAIRED.
Location: Dish machine area
Equipment: Dishmachine
- 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: IMPROVE ROUTINE DETAILED CLEANINING AND SANITIZING OF TABLE-MOUNTED LEMON DICER LOCATED ON 2ND FLOOR.
Location: Service counter
- 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: REPAIR BUCKLED WALK-IN-COOLER FLOORS AT LOWER LEVEL PURCHASING FLOOR WHERE DELIVERYS ARE HELD. ALL FLOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Walk-in cooler
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE THERMOMETER AT INTERIOR COOLER WHERE MISSING ON 31ST FLOOR.
Location: Service counter
Equipment: Reach in cooler
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: 1) WRAP EXPOSED APPLES PROPERLY LOCATED ON THE 31S FLOOR FOR GUEST FOOD DISPLAY.2) PROTECT EXPOSED LEMONS PROPERLY ON 31ST FLOOR. WRAP/COVER PROPERLY.
Location: Service counter
|
01/23/2014 | Routine |
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE BOTTLED BEVERAGES WERE STORED INSIDE REACH IN COOLER WITH FOOD USED IN OPERATIONS ON THE 2ND FLOOR.ENSURE EMPLOYEE DRINKS ARE NOT STORED WITH FOOD USED IN OPERATIONS AND SHOULD BE STORED INSIDE CONTAINERS IWTH LIDS AND STRAWS.
Location: Wait staff area
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: EXPOSED APPLES STORED ON TABLE IN AREA WHERE SNACKS ARE DISPLAYED FOR GUESTS.PROVIDE PROTECTIVE COVERING FOR APPLES SUCH AS WRAPPINGS, DOME LID, OR SNEEZE GUARD.
Location: Dining room
|
07/25/2013 | Recheck |
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE BOTTLED BEVERAGES WERE STORED INSIDE REACH IN COOLER WITH FOOD USED IN OPERATIONS ON THE 2ND FLOOR.ENSURE EMPLOYEE DRINKS ARE NOT STORED WITH FOOD USED IN OPERATIONS AND SHOULD BE STORED INSIDE CONTAINERS IWTH LIDS AND STRAWS.
Location: Wait staff area
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: EXPOSED APPLES STORED ON TABLE IN AREA WHERE SNACKS ARE DISPLAYED FOR GUESTS.PROVIDE PROTECTIVE COVERING FOR APPLES SUCH AS WRAPPINGS, DOME LID, OR SNEEZE GUARD.
Location: Dining room
|
07/16/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 2ND FLOOR:REACH-IN-PEPSI COOLER AT 48 F CONTAINING JUICE, YOGURT AND MILK--ITEMS WHERE REMOVED AND DISCARDED.
Equipment: Reach in cooler
- 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: 2ND FLOOR:DICER STORED WITH FILTHY DRIED FOOD RESIDUE ON ENTIRE SURFACE AND BLADES LOCATED IN WAIT STAFF AREA.
Location: Wait staff area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 2ND FLOOR:SKIDS SOILED WHERE TEA URNS ARE STORED ON IN 2ND FLOOR WALK-IN-COOLER. IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SKIDS.
Location: Walk-in cooler
|
02/15/2013 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 2ND FLOOR:REACH-IN-PEPSI COOLER AT 48 F CONTAINING JUICE, YOGURT AND MILK--ITEMS WHERE REMOVED AND DISCARDED.
Equipment: Reach in cooler
- 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: 2ND FLOOR:DICER STORED WITH FILTHY DRIED FOOD RESIDUE ON ENTIRE SURFACE AND BLADES LOCATED IN WAIT STAFF AREA.
Location: Wait staff area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 2ND FLOOR:SKIDS SOILED WHERE TEA URNS ARE STORED ON IN 2ND FLOOR WALK-IN-COOLER. IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SKIDS.
Location: Walk-in cooler
|
02/07/2013 | 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: IN PROGRESS: CONTINUE TO WORK ON AND MONITOR (ONLY A FEW PRESENT)2ND FLOOR & 2ND FLOOR DISHMACHINE ROOM:GNATS PRESENT AT MOP SINK, OUTSIDE OF DISHROOM AND SWARMING AROUND SKIDS.
Location: Dish machine area
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: IN PROGRESS: CONTINUE TO WORK ON AND MONITOR (ONLY A FEW PRESENT)2ND FLOOR & 2ND FLOOR DISHMACHINE ROOM:GNATS PRESENT AT MOP SINK, OUTSIDE OF DISHROOM AND SWARMING AROUND SKIDS.
Location: -
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON AND MONITOR:2ND FLOOR & 2ND FLOOR DISHMACHINE ROOM:-CLEAN RACK OF GLASSWARE STORED ON SOILED/SLIMY SKIDS.-SOILED DOLLIES.-TEA CAMBRO'S STORED ON SOILED/SLIMY SKIDS--REPEAT.-ALL SKIDS SOILED IN DISHMACHINE ROOM.
Location: Dish machine area
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: 2ND FLOOR & 2ND FLOOR DISHMACHINE ROOM:
Location: Dish machine area
|
09/26/2012 | 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: 2ND FLOOR & 2ND FLOOR DISHMACHINE ROOM:GNATS PRESENT AT MOP SINK, OUTSIDE OF DISHROOM AND SWARMING AROUND SKIDS.
Location: Dish machine area
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 2ND FLOOR & 2ND FLOOR DISHMACHINE ROOM:-CLEAN RACK OF GLASSWARE STORED ON SOILED/SLIMY SKIDS.-TEA CAMBRO'S STORED ON SOILED/SLIMY SKIDS.-ALL SKIDS SOILED IN DISHMACHINE ROOM.
Location: Dish machine area
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: 2ND FLOOR & 2ND FLOOR DISHMACHINE ROOM:
Location: Dish machine area
|
09/12/2012 | Routine |
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 2ND FLOOR:EMPLOYEE DRINKS STORED ON BEVERAGE SERVERS STATIONS SHELVING--DISCONTINUE.
- Packaging integrity (corrected)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: 2ND FLOOR:DENTED TOMATO JUICE CANS STORED IN COOLER.
Equipment: ----------------- Coolers ----------------
|
06/01/2012 | Recheck |
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 2ND FLOOR:EMPLOYEE DRINKS STORED ON BEVERAGE SERVERS STATIONS SHELVING--DISCONTINUE.
- Packaging integrity
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: 2ND FLOOR:DENTED TOMATO JUICE CANS STORED IN COOLER.
Equipment: ----------------- Coolers ----------------
|
05/23/2012 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: CO2 TANKS UNRESTRAINED IN EMPLOYEE BREAK ROOM. PROVIDE AN EFFECTIVE RESTRAINT.
- 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.
Comments: DOCUMENTATION NOT AVAILABLE FOR DAIRY CREAM STORED IN THERMOS BOTTLES LOCATED AT BEVERAGE STATION ON 31ST FLOOR. PROVIDE FOUR HOUR DISCARD DATE ON ALL BOTTLES STORED WITHOUT TEMPERATURE CONTROL.
Location: Dining room
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: FOUR PINTS OF MILK STORED WITH EXPIRATION DATE OF JAN 30, 2012 INSIDE REACH IN BEVERAGE COOLER ON 31ST FLOOR. REMOVE EXPIRED MILK FROM COOLER. MANAGER DISCARDED EXPIRED MILK VOLUNTARILY.
Location: Buffet
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: HOT WATER AT A MINIMUM OF 100 DEGREES F NOT AVAILABLE FOR PROPER HAND WASHING.
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: HAND SINK FAUCET BROKE INSIDE VIP KITCHEN ON 31ST FLOOR. HOT WATER TURNED OFF . PROVIDE REPAIR
Location: Kitchen
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE JACKETS STORED ON SHELVES CONTAINING DRY GOODS. STORE JACKETS ON A COAT RACK AWAY FROM FOOD.
Location: Dry storage
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02/01/2012 | Super Bowl Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: CO2 TANKS UNRESTRAINED IN EMPLOYEE BREAK ROOM. PROVIDE AN EFFECTIVE RESTRAINT.
- Time vs. temperature
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.
Comments: DOCUMENTATION NOT AVAILABLE FOR DAIRY CREAM STORED IN THERMOS BOTTLES LOCATED AT BEVERAGE STATION ON 31ST FLOOR. PROVIDE FOUR HOUR DISCARD DATE ON ALL BOTTLES STORED WITHOUT TEMPERATURE CONTROL.
Location: Dining room
- Food unsafe (Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: FOUR PINTS OF MILK STORED WITH EXPIRATION DATE OF JAN 30, 2012 INSIDE REACH IN BEVERAGE COOLER ON 31ST FLOOR. REMOVE EXPIRED MILK FROM COOLER. MANAGER DISCARDED EXPIRED MILK VOLUNTARILY.
Location: Buffet
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: HOT WATER AT A MINIMUM OF 100 DEGREES F NOT AVAILABLE FOR PROPER HAND WASHING.
Location: Kitchen
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HAND SINK FAUCET BROKE INSIDE VIP KITCHEN ON 31ST FLOOR. HOT WATER TURNED OFF . PROVIDE REPAIR
Location: Kitchen
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE JACKETS STORED ON SHELVES CONTAINING DRY GOODS. STORE JACKETS ON A COAT RACK AWAY FROM FOOD.
Location: Dry storage
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02/01/2012 | Super Bowl Routine |
- 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: ***PROVIDE LOGS ON NEXT INSPECTION***CONTINUE TO WORK ON AND MONITOR.MANAGER STATED THAT CREAMERS ARE CHANGED OUT EVERY 2 HOURS.CONTAINER OF PRODUCT MUST BE SUBMERGED PROPERLY IN ICE BATH SO THAT ALL OF PRODUCT IS BEING COOLED PROPERLY AND NOT JUST AT THE BOTTOM OF THE CONTAINER.SKIM MILK AND DAIRY CREAMER HOLDING AT 46 DEGREES IN THERMOS BOTTLES LOCATED AT BEVERAGE STATION ON 31ST FLOOR. MAINTAIN DAIRY PRODUCTS AT 41 DEGREES OR LOWER. NOTE; TIME INSTEAD OF TEMPERATURE MAY BE UTILIZED WITH A FOUR HOUR DISCARD TIME.
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HAND SINK INOPERABLE LOCATED ON THE RIGHT END OF THE DISH MACHINE ROOM. PROVIDE REPAIR.
Location: Dish machine area
Equipment: Dishmachine
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01/20/2012 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: SKIM MILK AND DAIRY CREAMER HOLDING AT 46 DEGREES IN THERMOS BOTTLES LOCATED AT BEVERAGE STATION ON 31ST FLOOR. MAINTAIN DAIRY PRODUCTS AT 41 DEGREES OR LOWER. NOTE; TIME INSTEAD OF TEMPERATURE MAY BE UTILIZED WITH A FOUR HOUR DISCARD TIME.
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HAND SINK INOPERABLE LOCATED ON THE RIGHT END OF THE DISH MACHINE ROOM. PROVIDE REPAIR.
Location: Dish machine area
Equipment: Dishmachine
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01/11/2012 | Routine |
Restaurant representatives - add corrected or new information about JW MARRIOTT 2ND, 3RD, 31ST AND LOWER LEVELS, 10 S WEST ST, Indianapolis, IN »