JW MARRIOTT HIGH VELOCITY, 10 S WEST ST, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: JW MARRIOTT HIGH VELOCITY
Type: Restaurant
Address: 10 S WEST ST, Indianapolis, IN 46204
County: Marion
License #: 203164
Smoking: Smoke Free
Total inspections: 23
Last inspection: 11/07/2014
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Inspection findings

Inspection Date

Type
  • 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: HIGH VELOCITY KITCHEN:FOUR LARGE DATED SEALED CONTAINERS OF BEER CHEESE RANGING AT TEMPERATURES IN 50'S F WAS DISCARDED AT KITCHEN WALK-IN-COOLER.*PLEASE EDUCATE ALL FOOD HANDLERS ON PROPER COOLING PROCEDURES AND STORAGE DURING COOLING.
    Location: Kitchen
    Equipment: Walk in cooler
  • 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: HIGH VELOCITY BAR:ENSURE THAT ALL CHEMICAL SPRAY BOTTLES ARE LABELED PROPERLY.
    Location: Main bar
  • 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: HIGH VELOCITY BAR:ENSURE THAT ALL CHEMICAL SPRAY BOTTLES ARE LABELED PROPERLY.
    Location: Bar
  • 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: HIGH VELOCITY MAIN BAR:MINOR FLY/GNAT ACTIVITY AT MAIN BAR LOCATION BEER TAPS. KEEP THIS LOCATION CLEAN AND SANITIZED AND CONSULT YOUR PROFESSIONAL PEST CONTROL PROVIDER. PROVIDE DOCUMENTATION ON THE RECHECK INSPECTION DATE.
    Location: Main bar
  • Sanitizer criteria (corrected)
    Sanitizer does not meet the requirements in 21 CFR 178.1010 including maximum concentration levels.
    Correction: Provide only approved chemical sanitizer(s).
    Comments: MAIN KITCHEN: CONTINUE TO MONITOR AND WORK ON.IN-PLACE SANITIZER BUCKET FOR QUAT BELOW 200 PPM AT FOOD HANDLER PREP STATION; MAINTAIN ALL IN-PLACE SANITIZER BUCKETS AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
  • 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: HIGH VELOCITY KITCHEN:
    Location: Kitchen
    Equipment: Knife/utensil rack
  • 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: HIGH VELOCITY KITCHEN:
    Location: Kitchen
    Equipment: Microwave oven
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: HIGH VELOCITY KITCHEN & MAIN KITCHEN:PLEASE ENSURE THAT ALL HANDSINKS/HANDWASHING STATIONS INCLUDING PAPERTOWEL AND SOAP DISPENSERS ARE CLEANED AND SANITIZED FREQUENTLY TO PREVENT CROSS-CONTAMINATION.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: HIGH VELOCITY KITCHEN & MAIN KITCHEN:PLEASE ENSURE THAT ALL HANDSINKS/HANDWASHING STATIONS INCLUDING PAPERTOWEL AND SOAP DISPENSERS ARE CLEANED AND SANITIZED FREQUENTLY TO PREVENT CROSS-CONTAMINATION.
    Location: Main kitchen
    Equipment: Hand sink
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: HIGH VELOCITY KITCHEN:PROVIDE LIGHT WHERE OUT AT INTERIOR OF COOK-LINE HOOD SYSTEM.
    Location: Kitchen
  • Wash temperature (corrected)
    Dishmachine wash temperature too low.
    Correction: Provide a wash solution temperature in accordance with data plate specifications.
    Comments: HIGH VELOCITY KITCHEN:DISH MACHINE WASH TEMPERATURE IS AT 148 F. REPAIR PROPERLY TO ENSURE WASH TEMPERATURE IS MAINTAINED ACCORDING TO DATE PLATE SPECIFICATIONS.
    Location: Kitchen
    Equipment: Dishmachine
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: HIGH VELOCITY KITCHEN:FOUR LARGE DATED SEALED CONTAINERS OF BEER CHEESE RANGING AT TEMPERATURES IN 50'S F WAS DISCARDED AT KITCHEN WALK-IN-COOLER.*PLEASE EDUCATE ALL FOOD HANDLERS ON PROPER COOLING PROCEDURES AND STORAGE DURING COOLING.
    Location: Kitchen
    Equipment: Walk in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: HIGH VELOCITY KITCHEN: CONTINUE TO MONITOR RUSTED SHELVING AT INTERIOR OF REACH-IN-COOLERS/FREEZERS.REPLACE OR RESURFACE ANY RUSTED SHELVING WHERE NEEDED AT INTERIOR OF KITCHEN REACH-IN-COOLERS.HIGH VELOCITY KITCHEN & MAIN KITCHEN:ENSURE THAT ALL PAPERTOWEL DISPENSERS AT HANDWASHING STATIONS ARE WORKING PROPERLY (EX. BATTERIES).
    Location: Kitchen
    Equipment: Reach in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: HIGH VELOCITY KITCHEN: CONTINUE TO MONITOR RUSTED SHELVING AT INTERIOR OF REACH-IN-COOLERS/FREEZERS.REPLACE OR RESURFACE ANY RUSTED SHELVING WHERE NEEDED AT INTERIOR OF KITCHEN REACH-IN-COOLERS.HIGH VELOCITY KITCHEN & MAIN KITCHEN:ENSURE THAT ALL PAPERTOWEL DISPENSERS AT HANDWASHING STATIONS ARE WORKING PROPERLY (EX. BATTERIES).
    Location: Kitchen
    Equipment: Hand sink
  • 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: HIGH VELOCITY KITCHEN:KEEP TEA URNS COVERED PROPERLY WHEN TEA IS INSIDE.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: HIGH VELOCITY MAIN BAR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR FANGUARD UNITS AT REACH-IN-COOLER UNITS AT MAIN BAR.
    Location: Main bar
    Equipment: Reach 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: HIGH VELOCITY KITCHEN:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR SURFACE OF KITCHEN ICE MACHINE.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN SODA MACHINE NOZZELS.
    Location: Kitchen
    Equipment: Ice machine
  • 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: HIGH VELOCITY KITCHEN:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR SURFACE OF KITCHEN ICE MACHINE.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN SODA MACHINE NOZZELS.
    Location: Kitchen
    Equipment: Soda machine
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: HIGH VELOCITY:ENSURE THAT PAPERTOWELS ARE STOCKED AT PAPERTOWEL DISPENSERS AT ALL TIMES AT ALL BAR LOCATION HANDSINKS.HIGH VELOCITY KITCHEN & MAIN KITCHEN:SEVERAL HANDWASHING STATIONS NOT STOCKED WITH PAPERTOWELS. ENSURE THAT PAPERTOWELS ARE STOCKED AT PAPERTOWEL DISPENSERS AT ALL TIMES AT ALL KITCHEN LOCATION HANDSINKS.
    Location: Main bar
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: HIGH VELOCITY:ENSURE THAT PAPERTOWELS ARE STOCKED AT PAPERTOWEL DISPENSERS AT ALL TIMES AT ALL BAR LOCATION HANDSINKS.HIGH VELOCITY KITCHEN & MAIN KITCHEN:SEVERAL HANDWASHING STATIONS NOT STOCKED WITH PAPERTOWELS. ENSURE THAT PAPERTOWELS ARE STOCKED AT PAPERTOWEL DISPENSERS AT ALL TIMES AT ALL KITCHEN LOCATION HANDSINKS.
    Location: Bar
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: HIGH VELOCITY:ENSURE THAT PAPERTOWELS ARE STOCKED AT PAPERTOWEL DISPENSERS AT ALL TIMES AT ALL BAR LOCATION HANDSINKS.HIGH VELOCITY KITCHEN & MAIN KITCHEN:SEVERAL HANDWASHING STATIONS NOT STOCKED WITH PAPERTOWELS. ENSURE THAT PAPERTOWELS ARE STOCKED AT PAPERTOWEL DISPENSERS AT ALL TIMES AT ALL KITCHEN LOCATION HANDSINKS.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: HIGH VELOCITY:ENSURE THAT PAPERTOWELS ARE STOCKED AT PAPERTOWEL DISPENSERS AT ALL TIMES AT ALL BAR LOCATION HANDSINKS.HIGH VELOCITY KITCHEN & MAIN KITCHEN:SEVERAL HANDWASHING STATIONS NOT STOCKED WITH PAPERTOWELS. ENSURE THAT PAPERTOWELS ARE STOCKED AT PAPERTOWEL DISPENSERS AT ALL TIMES AT ALL KITCHEN LOCATION HANDSINKS.
    Location: Main kitchen
    Equipment: Hand sink
  • Hand sink/trash can (corrected)
    No waste receptacle at hand sink.
    Correction: Provide waste receptacle.
    Comments: HIGH VELOCITY KITCHEN & MAIN KITCHEN: CONTINUE TO WORK ON.PLEASE ENSURE THAT ALL HANDWASHING STATIONS HAVE A WASTE TRASH CAN/BIN.
    Location: Kitchen
    Equipment: Hand sink
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: HIGH VELOCITY KITCHEN:DO NOT STORE UTENSILS IN STAGNAT WATER OR SOLUTIONS.STORE IN FREE-FLOWING DIP WELL, HOT WATER MAINTAINING AT 135 F OR ABOVE OR IN CLEAN/SANITARY DRY SURFACE OR CONTAINER.
    Location: Kitchen
 11/07/2014Recheck
  • 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: HIGH VELOCITY KITCHEN:FOUR LARGE DATED SEALED CONTAINERS OF BEER CHEESE RANGING AT TEMPERATURES IN 50'S F WAS DISCARDED AT KITCHEN WALK-IN-COOLER.*PLEASE EDUCATE ALL FOOD HANDLERS ON PROPER COOLING PROCEDURES AND STORAGE DURING COOLING.
    Location: Kitchen
    Equipment: Walk in cooler
  • 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: HIGH VELOCITY BAR:ENSURE THAT ALL CHEMICAL SPRAY BOTTLES ARE LABELED PROPERLY.
    Location: Main bar
  • 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: HIGH VELOCITY BAR:ENSURE THAT ALL CHEMICAL SPRAY BOTTLES ARE LABELED PROPERLY.
    Location: Bar
  • 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: HIGH VELOCITY MAIN BAR:MINOR FLY/GNAT ACTIVITY AT MAIN BAR LOCATION BEER TAPS. KEEP THIS LOCATION CLEAN AND SANITIZED AND CONSULT YOUR PROFESSIONAL PEST CONTROL PROVIDER. PROVIDE DOCUMENTATION ON THE RECHECK INSPECTION DATE.
    Location: Main bar
  • Sanitizer criteria (corrected on site)
    Sanitizer does not meet the requirements in 21 CFR 178.1010 including maximum concentration levels.
    Correction: Provide only approved chemical sanitizer(s).
    Comments: MAIN KITCHEN: CONTINUE TO MONITOR AND WORK ON.IN-PLACE SANITIZER BUCKET FOR QUAT BELOW 200 PPM AT FOOD HANDLER PREP STATION; MAINTAIN ALL IN-PLACE SANITIZER BUCKETS AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
  • 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: HIGH VELOCITY KITCHEN:
    Location: Kitchen
    Equipment: Knife/utensil rack
  • 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: HIGH VELOCITY KITCHEN:
    Location: Kitchen
    Equipment: Microwave oven
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: HIGH VELOCITY KITCHEN & MAIN KITCHEN:PLEASE ENSURE THAT ALL HANDSINKS/HANDWASHING STATIONS INCLUDING PAPERTOWEL AND SOAP DISPENSERS ARE CLEANED AND SANITIZED FREQUENTLY TO PREVENT CROSS-CONTAMINATION.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: HIGH VELOCITY KITCHEN & MAIN KITCHEN:PLEASE ENSURE THAT ALL HANDSINKS/HANDWASHING STATIONS INCLUDING PAPERTOWEL AND SOAP DISPENSERS ARE CLEANED AND SANITIZED FREQUENTLY TO PREVENT CROSS-CONTAMINATION.
    Location: Main kitchen
    Equipment: Hand sink
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: HIGH VELOCITY KITCHEN:PROVIDE LIGHT WHERE OUT AT INTERIOR OF COOK-LINE HOOD SYSTEM.
    Location: Kitchen
  • Wash temperature
    Dishmachine wash temperature too low.
    Correction: Provide a wash solution temperature in accordance with data plate specifications.
    Comments: HIGH VELOCITY KITCHEN:DISH MACHINE WASH TEMPERATURE IS AT 148 F. REPAIR PROPERLY TO ENSURE WASH TEMPERATURE IS MAINTAINED ACCORDING TO DATE PLATE SPECIFICATIONS.
    Location: Kitchen
    Equipment: Dishmachine
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: HIGH VELOCITY KITCHEN:FOUR LARGE DATED SEALED CONTAINERS OF BEER CHEESE RANGING AT TEMPERATURES IN 50'S F WAS DISCARDED AT KITCHEN WALK-IN-COOLER.*PLEASE EDUCATE ALL FOOD HANDLERS ON PROPER COOLING PROCEDURES AND STORAGE DURING COOLING.
    Location: Kitchen
    Equipment: Walk in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: HIGH VELOCITY KITCHEN: CONTINUE TO MONITOR RUSTED SHELVING AT INTERIOR OF REACH-IN-COOLERS/FREEZERS.REPLACE OR RESURFACE ANY RUSTED SHELVING WHERE NEEDED AT INTERIOR OF KITCHEN REACH-IN-COOLERS.HIGH VELOCITY KITCHEN & MAIN KITCHEN:ENSURE THAT ALL PAPERTOWEL DISPENSERS AT HANDWASHING STATIONS ARE WORKING PROPERLY (EX. BATTERIES).
    Location: Kitchen
    Equipment: Reach in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: HIGH VELOCITY KITCHEN: CONTINUE TO MONITOR RUSTED SHELVING AT INTERIOR OF REACH-IN-COOLERS/FREEZERS.REPLACE OR RESURFACE ANY RUSTED SHELVING WHERE NEEDED AT INTERIOR OF KITCHEN REACH-IN-COOLERS.HIGH VELOCITY KITCHEN & MAIN KITCHEN:ENSURE THAT ALL PAPERTOWEL DISPENSERS AT HANDWASHING STATIONS ARE WORKING PROPERLY (EX. BATTERIES).
    Location: Kitchen
    Equipment: Hand sink
  • 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: HIGH VELOCITY KITCHEN:KEEP TEA URNS COVERED PROPERLY WHEN TEA IS INSIDE.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected on site)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: HIGH VELOCITY MAIN BAR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR FANGUARD UNITS AT REACH-IN-COOLER UNITS AT MAIN BAR.
    Location: Main bar
    Equipment: Reach 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: HIGH VELOCITY KITCHEN:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR SURFACE OF KITCHEN ICE MACHINE.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN SODA MACHINE NOZZELS.
    Location: Kitchen
    Equipment: Ice machine
  • 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: HIGH VELOCITY KITCHEN:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR SURFACE OF KITCHEN ICE MACHINE.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN SODA MACHINE NOZZELS.
    Location: Kitchen
    Equipment: Soda machine
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: HIGH VELOCITY:ENSURE THAT PAPERTOWELS ARE STOCKED AT PAPERTOWEL DISPENSERS AT ALL TIMES AT ALL BAR LOCATION HANDSINKS.HIGH VELOCITY KITCHEN & MAIN KITCHEN:SEVERAL HANDWASHING STATIONS NOT STOCKED WITH PAPERTOWELS. ENSURE THAT PAPERTOWELS ARE STOCKED AT PAPERTOWEL DISPENSERS AT ALL TIMES AT ALL KITCHEN LOCATION HANDSINKS.
    Location: Main bar
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: HIGH VELOCITY:ENSURE THAT PAPERTOWELS ARE STOCKED AT PAPERTOWEL DISPENSERS AT ALL TIMES AT ALL BAR LOCATION HANDSINKS.HIGH VELOCITY KITCHEN & MAIN KITCHEN:SEVERAL HANDWASHING STATIONS NOT STOCKED WITH PAPERTOWELS. ENSURE THAT PAPERTOWELS ARE STOCKED AT PAPERTOWEL DISPENSERS AT ALL TIMES AT ALL KITCHEN LOCATION HANDSINKS.
    Location: Bar
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: HIGH VELOCITY:ENSURE THAT PAPERTOWELS ARE STOCKED AT PAPERTOWEL DISPENSERS AT ALL TIMES AT ALL BAR LOCATION HANDSINKS.HIGH VELOCITY KITCHEN & MAIN KITCHEN:SEVERAL HANDWASHING STATIONS NOT STOCKED WITH PAPERTOWELS. ENSURE THAT PAPERTOWELS ARE STOCKED AT PAPERTOWEL DISPENSERS AT ALL TIMES AT ALL KITCHEN LOCATION HANDSINKS.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: HIGH VELOCITY:ENSURE THAT PAPERTOWELS ARE STOCKED AT PAPERTOWEL DISPENSERS AT ALL TIMES AT ALL BAR LOCATION HANDSINKS.HIGH VELOCITY KITCHEN & MAIN KITCHEN:SEVERAL HANDWASHING STATIONS NOT STOCKED WITH PAPERTOWELS. ENSURE THAT PAPERTOWELS ARE STOCKED AT PAPERTOWEL DISPENSERS AT ALL TIMES AT ALL KITCHEN LOCATION HANDSINKS.
    Location: Main kitchen
    Equipment: Hand sink
  • Hand sink/trash can
    No waste receptacle at hand sink.
    Correction: Provide waste receptacle.
    Comments: HIGH VELOCITY KITCHEN & MAIN KITCHEN: CONTINUE TO WORK ON.PLEASE ENSURE THAT ALL HANDWASHING STATIONS HAVE A WASTE TRASH CAN/BIN.
    Location: Kitchen
    Equipment: Hand sink
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: HIGH VELOCITY KITCHEN:DO NOT STORE UTENSILS IN STAGNAT WATER OR SOLUTIONS.STORE IN FREE-FLOWING DIP WELL, HOT WATER MAINTAINING AT 135 F OR ABOVE OR IN CLEAN/SANITARY DRY SURFACE OR CONTAINER.
    Location: Kitchen
 10/27/2014Recheck
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: HIGH VELOCITY KITCHEN:FOUR LARGE DATED SEALED CONTAINERS OF BEER CHEESE RANGING AT TEMPERATURES IN 50'S F WAS DISCARDED AT KITCHEN WALK-IN-COOLER.*PLEASE EDUCATE ALL FOOD HANDLERS ON PROPER COOLING PROCEDURES AND STORAGE DURING COOLING.
    Location: Kitchen
    Equipment: Walk in cooler
  • 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: HIGH VELOCITY BAR:ENSURE THAT ALL CHEMICAL SPRAY BOTTLES ARE LABELED PROPERLY.
    Location: Main bar
  • 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: HIGH VELOCITY BAR:ENSURE THAT ALL CHEMICAL SPRAY BOTTLES ARE LABELED PROPERLY.
    Location: Bar
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: HIGH VELOCITY MAIN BAR:MINOR FLY/GNAT ACTIVITY AT MAIN BAR LOCATION BEER TAPS. KEEP THIS LOCATION CLEAN AND SANITIZED AND CONSULT YOUR PROFESSIONAL PEST CONTROL PROVIDER. PROVIDE DOCUMENTATION ON THE RECHECK INSPECTION DATE.
    Location: Main bar
  • Sanitizer criteria (corrected on site)
    Sanitizer does not meet the requirements in 21 CFR 178.1010 including maximum concentration levels.
    Correction: Provide only approved chemical sanitizer(s).
    Comments: MAIN KITCHEN:IN-PLACE SANITIZER BUCKET FOR QUAT BELOW 200 PPM AT FOOD HANDLER PREP STATION; MAINTAIN ALL IN-PLACE SANITIZER BUCKETS AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
  • 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: HIGH VELOCITY KITCHEN:
    Location: Kitchen
    Equipment: Knife/utensil rack
  • 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: HIGH VELOCITY KITCHEN:
    Location: Kitchen
    Equipment: Microwave oven
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: HIGH VELOCITY KITCHEN & MAIN KITCHEN:PLEASE ENSURE THAT ALL HANDSINKS/HANDWASHING STATIONS INCLUDING PAPERTOWEL AND SOAP DISPENSERS ARE CLEANED AND SANITIZED FREQUENTLY TO PREVENT CROSS-CONTAMINATION.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: HIGH VELOCITY KITCHEN & MAIN KITCHEN:PLEASE ENSURE THAT ALL HANDSINKS/HANDWASHING STATIONS INCLUDING PAPERTOWEL AND SOAP DISPENSERS ARE CLEANED AND SANITIZED FREQUENTLY TO PREVENT CROSS-CONTAMINATION.
    Location: Main kitchen
    Equipment: Hand sink
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: HIGH VELOCITY KITCHEN:PROVIDE LIGHT WHERE OUT AT INTERIOR OF COOK-LINE HOOD SYSTEM.
    Location: Kitchen
  • Wash temperature
    Dishmachine wash temperature too low.
    Correction: Provide a wash solution temperature in accordance with data plate specifications.
    Comments: HIGH VELOCITY KITCHEN:DISH MACHINE WASH TEMPERATURE IS AT 130 F. REPAIR PROPERLY TO ENSURE WASH TEMPERATURE IS MAINTAINED ACCORDING TO DATE PLATE SPECIFICATIONS.
    Location: Kitchen
    Equipment: Dishmachine
  • Cooling methods
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: HIGH VELOCITY KITCHEN:FOUR LARGE DATED SEALED CONTAINERS OF BEER CHEESE RANGING AT TEMPERATURES IN 50'S F WAS DISCARDED AT KITCHEN WALK-IN-COOLER.*PLEASE EDUCATE ALL FOOD HANDLERS ON PROPER COOLING PROCEDURES AND STORAGE DURING COOLING.
    Location: Kitchen
    Equipment: Walk in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: HIGH VELOCITY KITCHEN:REPLACE OR RESURFACE ANY RUSTED SHELVING WHERE NEEDED AT INTERIOR OF KITCHEN REACH-IN-COOLERS.HIGH VELOCITY KITCHEN & MAIN KITCHEN:ENSURE THAT ALL PAPERTOWEL DISPENSERS AT HANDWASHING STATIONS ARE WORKING PROPERLY (EX. BATTERIES).
    Location: Kitchen
    Equipment: Reach in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: HIGH VELOCITY KITCHEN:REPLACE OR RESURFACE ANY RUSTED SHELVING WHERE NEEDED AT INTERIOR OF KITCHEN REACH-IN-COOLERS.HIGH VELOCITY KITCHEN & MAIN KITCHEN:ENSURE THAT ALL PAPERTOWEL DISPENSERS AT HANDWASHING STATIONS ARE WORKING PROPERLY (EX. BATTERIES).
    Location: Kitchen
    Equipment: Hand sink
  • 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: HIGH VELOCITY KITCHEN:KEEP TEA URNS COVERED PROPERLY WHEN TEA IS INSIDE.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: HIGH VELOCITY MAIN BAR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR FANGUARD UNITS AT REACH-IN-COOLER UNITS AT MAIN BAR.
    Location: Main bar
    Equipment: Reach 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: HIGH VELOCITY KITCHEN:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR SURFACE OF KITCHEN ICE MACHINE.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN SODA MACHINE NOZZELS.
    Location: Kitchen
    Equipment: Ice machine
  • 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: HIGH VELOCITY KITCHEN:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR SURFACE OF KITCHEN ICE MACHINE.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN SODA MACHINE NOZZELS.
    Location: Kitchen
    Equipment: Soda machine
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: HIGH VELOCITY:ENSURE THAT PAPERTOWELS ARE STOCKED AT PAPERTOWEL DISPENSERS AT ALL TIMES AT ALL BAR LOCATION HANDSINKS.HIGH VELOCITY KITCHEN & MAIN KITCHEN:SEVERAL HANDWASHING STATIONS NOT STOCKED WITH PAPERTOWELS. ENSURE THAT PAPERTOWELS ARE STOCKED AT PAPERTOWEL DISPENSERS AT ALL TIMES AT ALL KITCHEN LOCATION HANDSINKS.
    Location: Main bar
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: HIGH VELOCITY:ENSURE THAT PAPERTOWELS ARE STOCKED AT PAPERTOWEL DISPENSERS AT ALL TIMES AT ALL BAR LOCATION HANDSINKS.HIGH VELOCITY KITCHEN & MAIN KITCHEN:SEVERAL HANDWASHING STATIONS NOT STOCKED WITH PAPERTOWELS. ENSURE THAT PAPERTOWELS ARE STOCKED AT PAPERTOWEL DISPENSERS AT ALL TIMES AT ALL KITCHEN LOCATION HANDSINKS.
    Location: Bar
    Equipment: Hand sink
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: HIGH VELOCITY:ENSURE THAT PAPERTOWELS ARE STOCKED AT PAPERTOWEL DISPENSERS AT ALL TIMES AT ALL BAR LOCATION HANDSINKS.HIGH VELOCITY KITCHEN & MAIN KITCHEN:SEVERAL HANDWASHING STATIONS NOT STOCKED WITH PAPERTOWELS. ENSURE THAT PAPERTOWELS ARE STOCKED AT PAPERTOWEL DISPENSERS AT ALL TIMES AT ALL KITCHEN LOCATION HANDSINKS.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: HIGH VELOCITY:ENSURE THAT PAPERTOWELS ARE STOCKED AT PAPERTOWEL DISPENSERS AT ALL TIMES AT ALL BAR LOCATION HANDSINKS.HIGH VELOCITY KITCHEN & MAIN KITCHEN:SEVERAL HANDWASHING STATIONS NOT STOCKED WITH PAPERTOWELS. ENSURE THAT PAPERTOWELS ARE STOCKED AT PAPERTOWEL DISPENSERS AT ALL TIMES AT ALL KITCHEN LOCATION HANDSINKS.
    Location: Main kitchen
    Equipment: Hand sink
  • Hand sink/trash can
    No waste receptacle at hand sink.
    Correction: Provide waste receptacle.
    Comments: HIGH VELOCITY KITCHEN & MAIN KITCHEN:PLEASE ENSURE THAT ALL HANDWASHING STATIONS HAVE A WASTE TRASH CAN/BIN.
    Location: Kitchen
    Equipment: Hand sink
  • In use utensil storage (corrected on site)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: HIGH VELOCITY KITCHEN:DO NOT STORE UTENSILS IN STAGNAT WATER OR SOLUTIONS.STORE IN FREE-FLOWING DIP WELL, HOT WATER MAINTAINING AT 135 F OR ABOVE OR IN CLEAN/SANITARY DRY SURFACE OR CONTAINER.
    Location: Kitchen
 10/16/2014Routine
  • 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: HIGH VELOCITY KITCHEN:COLD-TOP UNIT AT 44 F--FOOD WAS DISCARED.
    Location: Kitchen
    Equipment: Cold top
  • Bare hand contact (critical) (corrected)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: BARE-HAND CONTACT WITH READY-TO-EAT FOODS OBSERVED ON COOK-LINE BY A FOOD HANDLER--DISCONTINUE THIS BEHAVIOR.ENSURE PROPER HANDWASHING BEFORE APPLYING NEW SETS OF GLOVES.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF PLATE DOLLIES AT ALL LOCATIONS.
    Location: -
  • 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: KITCHEN
    Location: Main kitchen
    Equipment: Mixer
  • Jewelry prohibition (corrected)
    Employee wearing excessive jewelry.
    Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
    Comments: KITCHEN:EMPLOYEES WEARING WATCHES AND BRACELETS--REMOVE.
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: FOOD HANDLER ON COOK-LINE NOT WEARING HAIR RESTRAINT--DISCONTINUE THIS BEHAVIOR.
  • Wash temperature (corrected)
    Dishmachine wash temperature too low.
    Correction: Provide a wash solution temperature in accordance with data plate specifications.
    Comments: REPAIR TO ENSURE THAT KITCHEN DISHMACINE WASH TEMPERATURE IS MAINTAINED AT 140 F ACCORDING TO THE DATA PLATE.*CORRECTIVE ACTION* DISHMACHINE HAS BEEN SHUT DOWN UNTIL REPAIRS ARE COMPLETED. ESTABLISHMENT WILL USE ALTERNATE DISHMACHINES AND 3-BAY SINK WASH/RINSE/SANITIZE METHODS.
    Location: Kitchen
    Equipment: Dishmachine
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN-COOLER BOTTOM SHELVING SURFACES WHERE NEEDED.
    Location: Bar
    Equipment: Reach in cooler
 06/05/2014Recheck
  • 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: HIGH VELOCITY KITCHEN:COLD-TOP UNIT AT 44 F--FOOD WAS DISCARED.
    Location: Kitchen
    Equipment: Cold top
  • Bare hand contact (critical) (corrected on site)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: BARE-HAND CONTACT WITH READY-TO-EAT FOODS OBSERVED ON COOK-LINE BY A FOOD HANDLER--DISCONTINUE THIS BEHAVIOR.ENSURE PROPER HANDWASHING BEFORE APPLYING NEW SETS OF GLOVES.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF PLATE DOLLIES AT ALL LOCATIONS.
    Location: -
  • 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: KITCHEN
    Location: Main kitchen
    Equipment: Mixer
  • Jewelry prohibition (corrected)
    Employee wearing excessive jewelry.
    Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
    Comments: KITCHEN:EMPLOYEES WEARING WATCHES AND BRACELETS--REMOVE.
  • Hair restraints (corrected on site)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: FOOD HANDLER ON COOK-LINE NOT WEARING HAIR RESTRAINT--DISCONTINUE THIS BEHAVIOR.
  • Wash temperature (corrected)
    Dishmachine wash temperature too low.
    Correction: Provide a wash solution temperature in accordance with data plate specifications.
    Comments: REPAIR TO ENSURE THAT KITCHEN DISHMACINE WASH TEMPERATURE IS MAINTAINED AT 140 F ACCORDING TO THE DATA PLATE.*CORRECTIVE ACTION* DISHMACHINE HAS BEEN SHUT DOWN UNTIL REPAIRS ARE COMPLETED. ESTABLISHMENT WILL USE ALTERNATE DISHMACHINES AND 3-BAY SINK WASH/RINSE/SANITIZE METHODS.
    Location: Kitchen
    Equipment: Dishmachine
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN-COOLER BOTTOM SHELVING SURFACES WHERE NEEDED.
    Location: Bar
    Equipment: Reach in cooler
 05/29/2014Recheck
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: HIGH VELOCITY KITCHEN:COLD-TOP UNIT AT 44 F--FOOD WAS DISCARED.
    Location: Kitchen
    Equipment: Cold top
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF PLATE DOLLIES AT ALL LOCATIONS.
    Location: -
  • Food contact cleaning frequency (corrected on site)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: KITCHEN
    Location: Main kitchen
    Equipment: Mixer
  • Jewelry prohibition (corrected on site)
    Employee wearing excessive jewelry.
    Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
    Comments: KITCHEN:EMPLOYEES WEARING WATCHES AND BRACELETS--REMOVE.
  • Wash temperature
    Dishmachine wash temperature too low.
    Correction: Provide a wash solution temperature in accordance with data plate specifications.
    Comments: REPAIR TO ENSURE THAT KITCHEN DISHMACINE WASH TEMPERATURE IS MAINTAINED AT 140 F ACCORDING TO THE DATA PLATE.*CORRECTIVE ACTION* DISHMACHINE HAS BEEN SHUT DOWN UNTIL REPAIRS ARE COMPLETED. ESTABLISHMENT WILL USE ALTERNATE DISHMACHINES AND 3-BAY SINK WASH/RINSE/SANITIZE METHODS.
    Location: Kitchen
    Equipment: Dishmachine
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN-COOLER BOTTOM SHELVING SURFACES WHERE NEEDED.
    Location: Bar
    Equipment: Reach in cooler
 05/20/2014Routine
  • 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: HIGH VELOCITY KITCHEN:REFRIGERATED COOLER DRAWERS ON COOK-LINE AT 41 F - 44 F. ICE BUILD-UP HAS FORMED AGAIN AT BACK OF UNIT.*CORRECTIVE ACTION* ENGINEERING DEPARTMENT CALLED ON-SITE TO REPAIR.COOLER DRAWERS WERE SHUT DOWN AND WILL NOT BE IN USE UNTIL REPAIRED (NEW COOLER DRAWERS ARE IN PROCESS OF BEING PURCHASED). FOOD HAS BEEN PUT IN ALTERNATE REFRIGERATION UNIT THAT IS MAINTAINED AT 41 F OR BELOW.
    Location: Kitchen
    Equipment: Cooler drawers
  • 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: HIGH VELOCITY KITCHEN:REFRIGERATED COOLER DRAWERS ON COOK-LINE AT 41 F - 44 F. ICE BUILD-UP HAS FORMED AGAIN AT BACK OF UNIT.*CORRECTIVE ACTION* ENGINEERING DEPARTMENT CALLED ON-SITE TO REPAIR.COOLER DRAWERS WERE SHUT DOWN AND WILL NOT BE IN USE UNTIL REPAIRED (NEW COOLER DRAWERS ARE IN PROCESS OF BEING PURCHASED). FOOD HAS BEEN PUT IN ALTERNATE REFRIGERATION UNIT THAT IS MAINTAINED AT 41 F OR BELOW.
    Location: Cook line
  • 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: HIGH VELOCITY KITCHEN:LABEL CHEMICAL SPRAY BOTTLES PROPERLY--DISCARDED.
    Location: Kitchen
  • Glove Use (Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: OBSERVED FOOD HANDLER AT SERVICE HALLWAY LOCATED OUTSIDE OF MAIN KITCHEN TOSSING HEAD BACK AND PUTTING ESTABLISHMENT FOOD IN MOUTH THAT WAS GOING OUT FOR SERVICE WITH GLOVED HAND CONTACT--DISCONTINUE THIS BEHAVIOR.***CORRECTIVE ACTION*** MANAGEMENT INFORMED EMPLOYEE, EMPLOYEE REMOVED GLOVES AND WASHED HANDS PROPERLY.--DISCARD FOOD THAT EMPLOYEE WAS EATING FROM.
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: MAIN KITCHEN:1) OBSERVED FOOD HANDLER AT SERVICE HALLWAY LOCATED OUTSIDE OF MAIN KITCHEN TOSSING HEAD BACK AND PUTTING ESTABLISHMENT FOOD IN MOUTH THAT WAS GOING OUT FOR SERVICE WITH BARE-HAND CONTACT--DISCONTINUE THIS BEHAVIOR.***CORRECTIVE ACTION*** MANAGEMENT INFORMED EMPLOYEE, EMPLOYEE REMOVED GLOVES AND WASHED HANDS PROPERLY.--DISCARD FOOD THAT EMPLOYEE WAS EATING FROM.2) OBSERVED FOOD HANDLER AT MAIN KITCHEN PREP STATION CHANGING GLOVES WITHOUT WASHING HANDS FOR AT LEAST 20 SECONDS.ENSURE THAT ALL EMPLOYEES WASH HANDS PROPERLY BEFORE APPLYING NEW SETS OF GLOVES--CORRECTED.
  • Soiled hands and arms (corrected)
    Employee has soiled hand(s) and or arm(s).
    Correction: Food employee(s) shall keep their hands and exposed portions of their arms clean.
    Comments: MAIN KITCHEN:FOOD HANDLER OBSERVED WIPING BAR HANDS ON SOILED LINEN TOWEL HANGING OFF PANTS/APRON--DISCONTINUE THIS BEHAVIOR AND ENSURE THAT ALL EMPLOYEES ARE PRACTICING PROPERLY HANDWASHING AND GLOVE USAGE.
  • 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: MAIN KITCHEN:1) EMPLOYEE DRINKS AND OPEN EMPLOYEE DRINKS LOCATED AT BACK KITCHEN 3-BAY SINK AND IN BREAKFAST REFRIGERATION UNIT LOCATED NEXT TO MAIN WALK-IN-COOLER NEAR 3-BAY SINK WAREWASHING LOCATION--DISCONTINUE THIS BEHAVIOR.2) OBSERVED FOOD HANDLER AT SERVICE HALLWAY LOCATED OUTSIDE OF MAIN KITCHEN TOSSING HEAD BACK AND PUTTING ESTABLISHMENT FOOD IN MOUTH THAT WAS GOING OUT FOR SERVICE WITH GLOVED HAND CONTACT--DISCONTINUE THIS BEHAVIOR.***CORRECTIVE ACTION*** MANAGEMENT INFORMED EMPLOYEE, EMPLOYEE REMOVED GLOVES AND WASHED HANDS PROPERLY.--DISCARD FOOD THAT EMPLOYEE WAS EATING FROM.
    Location: Main kitchen
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: MAIN KITCHEN:1) EMPLOYEE DRINKS AND OPEN EMPLOYEE DRINKS LOCATED AT BACK KITCHEN 3-BAY SINK AND IN BREAKFAST REFRIGERATION UNIT LOCATED NEXT TO MAIN WALK-IN-COOLER NEAR 3-BAY SINK WAREWASHING LOCATION--DISCONTINUE THIS BEHAVIOR.2) OBSERVED FOOD HANDLER AT SERVICE HALLWAY LOCATED OUTSIDE OF MAIN KITCHEN TOSSING HEAD BACK AND PUTTING ESTABLISHMENT FOOD IN MOUTH THAT WAS GOING OUT FOR SERVICE WITH GLOVED HAND CONTACT--DISCONTINUE THIS BEHAVIOR.***CORRECTIVE ACTION*** MANAGEMENT INFORMED EMPLOYEE, EMPLOYEE REMOVED GLOVES AND WASHED HANDS PROPERLY.--DISCARD FOOD THAT EMPLOYEE WAS EATING FROM.
    Location: Dish machine area
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: MAIN KITCHEN:CONTAINER OF PASTA STORED AT MAIN KITCHEN WALK-IN-COOLER NOT DATE-MARKED--DISCONTINUE THIS BEHAVIOR.
    Location: Main kitchen
    Equipment: Walk in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: HIGH VELOCITY KITCHEN:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DELI LOCATION REACH-IN FREEZER INTERIOR SURFACES/SHELVING WHERE ICE CREAM IS STORED.
    Location: Deli area
    Equipment: reach in freezer
  • 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: MAIN KITCHEN:1) CLEAN/SANITIZE AND ORGANIZE MAIN KITCHEN PREP STATIONS/TABLES/INTERIOR CABINETS IN BETWEEN USE AND AFTER EACH USE; INCLUDING ALL UTENSILS AND EQUIPMENT SUCH AS HAND HOBART MIXER, SLICER. SHELVING, PREP TABLES, ETC--IMPROVEMENTS ON SLICER CLEANING NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN KITCHEN DRY STORAGE ROOM SHELVING--CORRECTED.
    Location: Main kitchen
    Equipment: Prep table
  • 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: MAIN KITCHEN:1) CLEAN/SANITIZE AND ORGANIZE MAIN KITCHEN PREP STATIONS/TABLES/INTERIOR CABINETS IN BETWEEN USE AND AFTER EACH USE; INCLUDING ALL UTENSILS AND EQUIPMENT SUCH AS HAND HOBART MIXER, SLICER. SHELVING, PREP TABLES, ETC--IMPROVEMENTS ON SLICER CLEANING NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN KITCHEN DRY STORAGE ROOM SHELVING--CORRECTED.
    Location: Prep 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: MAIN KITCHEN:1) CLEAN/SANITIZE AND ORGANIZE MAIN KITCHEN PREP STATIONS/TABLES/INTERIOR CABINETS IN BETWEEN USE AND AFTER EACH USE; INCLUDING ALL UTENSILS AND EQUIPMENT SUCH AS HAND HOBART MIXER, SLICER. SHELVING, PREP TABLES, ETC--IMPROVEMENTS ON SLICER CLEANING NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN KITCHEN DRY STORAGE ROOM SHELVING--CORRECTED.
    Location: Main kitchen
    Equipment: Mixer
  • Food contact cleaning frequency (corrected on site)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: MAIN KITCHEN:1) CLEAN/SANITIZE AND ORGANIZE MAIN KITCHEN PREP STATIONS/TABLES/INTERIOR CABINETS IN BETWEEN USE AND AFTER EACH USE; INCLUDING ALL UTENSILS AND EQUIPMENT SUCH AS HAND HOBART MIXER, SLICER. SHELVING, PREP TABLES, ETC--IMPROVEMENTS ON SLICER CLEANING NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN KITCHEN DRY STORAGE ROOM SHELVING--CORRECTED.
    Location: Main kitchen
    Equipment: Slicer
  • 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: MAIN KITCHEN:1) CLEAN/SANITIZE AND ORGANIZE MAIN KITCHEN PREP STATIONS/TABLES/INTERIOR CABINETS IN BETWEEN USE AND AFTER EACH USE; INCLUDING ALL UTENSILS AND EQUIPMENT SUCH AS HAND HOBART MIXER, SLICER. SHELVING, PREP TABLES, ETC--IMPROVEMENTS ON SLICER CLEANING NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN KITCHEN DRY STORAGE ROOM SHELVING--CORRECTED.
    Location: Dry storage
    Equipment: Metal shelving
  • 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: MAIN KITCHEN:1) CLEAN/SANITIZE AND ORGANIZE MAIN KITCHEN PREP STATIONS/TABLES/INTERIOR CABINETS IN BETWEEN USE AND AFTER EACH USE; INCLUDING ALL UTENSILS AND EQUIPMENT SUCH AS HAND HOBART MIXER, SLICER. SHELVING, PREP TABLES, ETC--IMPROVEMENTS ON SLICER CLEANING NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN KITCHEN DRY STORAGE ROOM SHELVING--CORRECTED.
    Location: Main kitchen
    Equipment: Metal shelving
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: MAIN KITCHEN
    Location: Main kitchen
    Equipment: Hand sink
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: MAIN KITCHEN:IN-PLACE SANITIZER BUCKETS AT MAIN KITCHEN PREP STATION LOCATIONS BELOW 200 PPM FOR QUAT; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
    Location: Main 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: MAIN KITCHEN:IN-PLACE SANITIZER BUCKETS AT MAIN KITCHEN PREP STATION LOCATIONS BELOW 200 PPM FOR QUAT; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
    Location: Prep area
  • Jewelry prohibition (corrected)
    Employee wearing excessive jewelry.
    Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
    Comments: FOOD HANDLER WEARING BIG BRACELET WHILE PREPPING FOOD--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: MAIN KITCHEN:EX. CELL PHONES ON PREP TABLE WHILE FOOD HANDLERS ARE PREPPING FOOD, EMPLOYEE DRINKS STORED IN BREAKFAST REFRIGERATION UNIT, AND EMPLOYEE JACKET/PURSE STORED AT CHEMICAL STORAGE ROOM--REMOVE AND DISCONTINUE THIS BEHAVIOR.
    Location: Main 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: MAIN KITCHEN:EX. CELL PHONES ON PREP TABLE WHILE FOOD HANDLERS ARE PREPPING FOOD, EMPLOYEE DRINKS STORED IN BREAKFAST REFRIGERATION UNIT, AND EMPLOYEE JACKET/PURSE STORED AT CHEMICAL STORAGE ROOM--REMOVE AND DISCONTINUE THIS BEHAVIOR.
    Location: Prep area
  • 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: MAIN KITCHEN:EX. CELL PHONES ON PREP TABLE WHILE FOOD HANDLERS ARE PREPPING FOOD, EMPLOYEE DRINKS STORED IN BREAKFAST REFRIGERATION UNIT, AND EMPLOYEE JACKET/PURSE STORED AT CHEMICAL STORAGE ROOM--REMOVE AND DISCONTINUE THIS BEHAVIOR.
    Location: Chemical room
  • 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: MAIN KITCHEN:EX. CELL PHONES ON PREP TABLE WHILE FOOD HANDLERS ARE PREPPING FOOD, EMPLOYEE DRINKS STORED IN BREAKFAST REFRIGERATION UNIT, AND EMPLOYEE JACKET/PURSE STORED AT CHEMICAL STORAGE ROOM--REMOVE AND DISCONTINUE THIS BEHAVIOR.
    Location: Dish machine area
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: HIGH VELOCITY BAR:REPLACE AND/OR RESURFACE ANY RUSTED INTERIOR SHELVING AT MAIN BAR AND 2ND BAR REACH-IN-COOLERS WHERE NEEDED--ON ORDER.HIGH VELOCITY KITCHEN & MAIN KITCHEN:ENSURE THAT ALL AUTOMATIC PAPERTOWEL DISPENSERS ARE ALL WORKING PROPERLY AT ALL HANDWASHING STATIONS AT HIGH VELOCITY KITCHEN AND MAIN KITCHEN--CORRECTED.MAIN KITCHEN: PROVIDE PROPER SPRAYER HEAD BOTTOM CATCH HOLDER AT MAIN KITCHEN PREP STATION LOCATION (CURRENTLY A HOLD DIRECTLY BELOW SPRAY HEAD--REPAIR)--IN PROGRESS. WILL BE SHUT DOWN AND OPEN TO BE SEALED (WELDING).
    Location: Main bar
    Equipment: Reach in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: HIGH VELOCITY BAR:REPLACE AND/OR RESURFACE ANY RUSTED INTERIOR SHELVING AT MAIN BAR AND 2ND BAR REACH-IN-COOLERS WHERE NEEDED--ON ORDER.HIGH VELOCITY KITCHEN & MAIN KITCHEN:ENSURE THAT ALL AUTOMATIC PAPERTOWEL DISPENSERS ARE ALL WORKING PROPERLY AT ALL HANDWASHING STATIONS AT HIGH VELOCITY KITCHEN AND MAIN KITCHEN--CORRECTED.MAIN KITCHEN: PROVIDE PROPER SPRAYER HEAD BOTTOM CATCH HOLDER AT MAIN KITCHEN PREP STATION LOCATION (CURRENTLY A HOLD DIRECTLY BELOW SPRAY HEAD--REPAIR)--IN PROGRESS. WILL BE SHUT DOWN AND OPEN TO BE SEALED (WELDING).
    Location: 2nd bar
    Equipment: Reach in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: HIGH VELOCITY BAR:REPLACE AND/OR RESURFACE ANY RUSTED INTERIOR SHELVING AT MAIN BAR AND 2ND BAR REACH-IN-COOLERS WHERE NEEDED--ON ORDER.HIGH VELOCITY KITCHEN & MAIN KITCHEN:ENSURE THAT ALL AUTOMATIC PAPERTOWEL DISPENSERS ARE ALL WORKING PROPERLY AT ALL HANDWASHING STATIONS AT HIGH VELOCITY KITCHEN AND MAIN KITCHEN--CORRECTED.MAIN KITCHEN: PROVIDE PROPER SPRAYER HEAD BOTTOM CATCH HOLDER AT MAIN KITCHEN PREP STATION LOCATION (CURRENTLY A HOLD DIRECTLY BELOW SPRAY HEAD--REPAIR)--IN PROGRESS. WILL BE SHUT DOWN AND OPEN TO BE SEALED (WELDING).
    Location: Kitchen
    Equipment: Hand sink
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: HIGH VELOCITY BAR:REPLACE AND/OR RESURFACE ANY RUSTED INTERIOR SHELVING AT MAIN BAR AND 2ND BAR REACH-IN-COOLERS WHERE NEEDED--ON ORDER.HIGH VELOCITY KITCHEN & MAIN KITCHEN:ENSURE THAT ALL AUTOMATIC PAPERTOWEL DISPENSERS ARE ALL WORKING PROPERLY AT ALL HANDWASHING STATIONS AT HIGH VELOCITY KITCHEN AND MAIN KITCHEN--CORRECTED.MAIN KITCHEN: PROVIDE PROPER SPRAYER HEAD BOTTOM CATCH HOLDER AT MAIN KITCHEN PREP STATION LOCATION (CURRENTLY A HOLD DIRECTLY BELOW SPRAY HEAD--REPAIR)--IN PROGRESS. WILL BE SHUT DOWN AND OPEN TO BE SEALED (WELDING).
    Location: Main kitchen
    Equipment: Hand sink
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: HIGH VELOCITY BAR:REPLACE AND/OR RESURFACE ANY RUSTED INTERIOR SHELVING AT MAIN BAR AND 2ND BAR REACH-IN-COOLERS WHERE NEEDED--ON ORDER.HIGH VELOCITY KITCHEN & MAIN KITCHEN:ENSURE THAT ALL AUTOMATIC PAPERTOWEL DISPENSERS ARE ALL WORKING PROPERLY AT ALL HANDWASHING STATIONS AT HIGH VELOCITY KITCHEN AND MAIN KITCHEN--CORRECTED.MAIN KITCHEN: PROVIDE PROPER SPRAYER HEAD BOTTOM CATCH HOLDER AT MAIN KITCHEN PREP STATION LOCATION (CURRENTLY A HOLD DIRECTLY BELOW SPRAY HEAD--REPAIR)--IN PROGRESS. WILL BE SHUT DOWN AND OPEN TO BE SEALED (WELDING).
    Location: Main kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: HIGH VELOCITY BAR:REPLACE AND/OR RESURFACE ANY RUSTED INTERIOR SHELVING AT MAIN BAR AND 2ND BAR REACH-IN-COOLERS WHERE NEEDED--ON ORDER.HIGH VELOCITY KITCHEN & MAIN KITCHEN:ENSURE THAT ALL AUTOMATIC PAPERTOWEL DISPENSERS ARE ALL WORKING PROPERLY AT ALL HANDWASHING STATIONS AT HIGH VELOCITY KITCHEN AND MAIN KITCHEN--CORRECTED.MAIN KITCHEN: PROVIDE PROPER SPRAYER HEAD BOTTOM CATCH HOLDER AT MAIN KITCHEN PREP STATION LOCATION (CURRENTLY A HOLD DIRECTLY BELOW SPRAY HEAD--REPAIR)--IN PROGRESS. WILL BE SHUT DOWN AND OPEN TO BE SEALED (WELDING).
    Location: Prep area
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: HIGH VELOCITY BAR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF BAR REACH-IN-COOLERS WHERE NEEDED--COS.MAIN KITCHEN:1) CLEAN/SANITIZE AND ORGANIZE MAIN KITCHEN CHEMICAL STORAGE ROOM--CORRECTED.2) CLEAN/SANITIZE AND ORGANIZE MAIN KITCHEN PREP STATIONS/TABLES/INTERIOR CABINETS IN BETWEEN USE AND AFTER USE--CORRECTED.
    Location: Main bar
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: HIGH VELOCITY BAR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF BAR REACH-IN-COOLERS WHERE NEEDED--COS.MAIN KITCHEN:1) CLEAN/SANITIZE AND ORGANIZE MAIN KITCHEN CHEMICAL STORAGE ROOM--CORRECTED.2) CLEAN/SANITIZE AND ORGANIZE MAIN KITCHEN PREP STATIONS/TABLES/INTERIOR CABINETS IN BETWEEN USE AND AFTER USE--CORRECTED.
    Location: 2nd bar
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: HIGH VELOCITY BAR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF BAR REACH-IN-COOLERS WHERE NEEDED--COS.MAIN KITCHEN:1) CLEAN/SANITIZE AND ORGANIZE MAIN KITCHEN CHEMICAL STORAGE ROOM--CORRECTED.2) CLEAN/SANITIZE AND ORGANIZE MAIN KITCHEN PREP STATIONS/TABLES/INTERIOR CABINETS IN BETWEEN USE AND AFTER USE--CORRECTED.
    Location: Main kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: HIGH VELOCITY BAR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF BAR REACH-IN-COOLERS WHERE NEEDED--COS.MAIN KITCHEN:1) CLEAN/SANITIZE AND ORGANIZE MAIN KITCHEN CHEMICAL STORAGE ROOM--CORRECTED.2) CLEAN/SANITIZE AND ORGANIZE MAIN KITCHEN PREP STATIONS/TABLES/INTERIOR CABINETS IN BETWEEN USE AND AFTER USE--CORRECTED.
    Location: Chemical room
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: HIGH VELOCITY BAR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF BAR REACH-IN-COOLERS WHERE NEEDED--COS.MAIN KITCHEN:1) CLEAN/SANITIZE AND ORGANIZE MAIN KITCHEN CHEMICAL STORAGE ROOM--CORRECTED.2) CLEAN/SANITIZE AND ORGANIZE MAIN KITCHEN PREP STATIONS/TABLES/INTERIOR CABINETS IN BETWEEN USE AND AFTER USE--CORRECTED.
    Location: Main kitchen
    Equipment: Prep table
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: HIGH VELOCITY BAR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF BAR REACH-IN-COOLERS WHERE NEEDED--COS.MAIN KITCHEN:1) CLEAN/SANITIZE AND ORGANIZE MAIN KITCHEN CHEMICAL STORAGE ROOM--CORRECTED.2) CLEAN/SANITIZE AND ORGANIZE MAIN KITCHEN PREP STATIONS/TABLES/INTERIOR CABINETS IN BETWEEN USE AND AFTER USE--CORRECTED.
    Location: Prep area
    Equipment: Prep table
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: MAIN KITCHEN:PROVIDE PAPER TOWELS AT MAIN KITCHEN PREP STATION LOCATION HANDSINK.
    Location: Main kitchen
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: MAIN KITCHEN:PROVIDE PAPER TOWELS AT MAIN KITCHEN PREP STATION LOCATION HANDSINK.
    Location: Prep area
 02/11/2014Recheck
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: HIGH VELOCITY KITCHEN:REFRIGERATED COOLER DRAWERS ON COOK-LINE AT 41 F - 44 F. ICE BUILD-UP HAS FORMED AGAIN AT BACK OF UNIT.*CORRECTIVE ACTION* ENGINEERING DEPARTMENT CALLED ON-SITE TO REPAIR.COOLER DRAWERS WERE SHUT DOWN AND WILL NOT BE IN USE UNTIL REPAIRED (NEW COOLER DRAWERS ARE IN PROCESS OF BEING PURCHASED). FOOD HAS BEEN PUT IN ALTERNATE REFRIGERATION UNIT THAT IS MAINTAINED AT 41 F OR BELOW.
    Location: Kitchen
    Equipment: Cooler drawers
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: HIGH VELOCITY KITCHEN:REFRIGERATED COOLER DRAWERS ON COOK-LINE AT 41 F - 44 F. ICE BUILD-UP HAS FORMED AGAIN AT BACK OF UNIT.*CORRECTIVE ACTION* ENGINEERING DEPARTMENT CALLED ON-SITE TO REPAIR.COOLER DRAWERS WERE SHUT DOWN AND WILL NOT BE IN USE UNTIL REPAIRED (NEW COOLER DRAWERS ARE IN PROCESS OF BEING PURCHASED). FOOD HAS BEEN PUT IN ALTERNATE REFRIGERATION UNIT THAT IS MAINTAINED AT 41 F OR BELOW.
    Location: Cook line
  • 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: HIGH VELOCITY KITCHEN:LABEL CHEMICAL SPRAY BOTTLES PROPERLY--DISCARDED.
    Location: Kitchen
  • Glove Use (Critical) (corrected on site)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: OBSERVED FOOD HANDLER AT SERVICE HALLWAY LOCATED OUTSIDE OF MAIN KITCHEN TOSSING HEAD BACK AND PUTTING ESTABLISHMENT FOOD IN MOUTH THAT WAS GOING OUT FOR SERVICE WITH GLOVED HAND CONTACT--DISCONTINUE THIS BEHAVIOR.***CORRECTIVE ACTION*** MANAGEMENT INFORMED EMPLOYEE, EMPLOYEE REMOVED GLOVES AND WASHED HANDS PROPERLY.--DISCARD FOOD THAT EMPLOYEE WAS EATING FROM.
  • No hand washing (when) (corrected on site)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: MAIN KITCHEN:1) OBSERVED FOOD HANDLER AT SERVICE HALLWAY LOCATED OUTSIDE OF MAIN KITCHEN TOSSING HEAD BACK AND PUTTING ESTABLISHMENT FOOD IN MOUTH THAT WAS GOING OUT FOR SERVICE WITH BARE-HAND CONTACT--DISCONTINUE THIS BEHAVIOR.***CORRECTIVE ACTION*** MANAGEMENT INFORMED EMPLOYEE, EMPLOYEE REMOVED GLOVES AND WASHED HANDS PROPERLY.--DISCARD FOOD THAT EMPLOYEE WAS EATING FROM.2) OBSERVED FOOD HANDLER AT MAIN KITCHEN PREP STATION CHANGING GLOVES WITHOUT WASHING HANDS FOR AT LEAST 20 SECONDS.ENSURE THAT ALL EMPLOYEES WASH HANDS PROPERLY BEFORE APPLYING NEW SETS OF GLOVES--CORRECTED.
  • Soiled hands and arms (corrected)
    Employee has soiled hand(s) and or arm(s).
    Correction: Food employee(s) shall keep their hands and exposed portions of their arms clean.
    Comments: MAIN KITCHEN:FOOD HANDLER OBSERVED WIPING BAR HANDS ON SOILED LINEN TOWEL HANGING OFF PANTS/APRON--DISCONTINUE THIS BEHAVIOR AND ENSURE THAT ALL EMPLOYEES ARE PRACTICING PROPERLY HANDWASHING AND GLOVE USAGE.
  • 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: MAIN KITCHEN:1) EMPLOYEE DRINKS AND OPEN EMPLOYEE DRINKS LOCATED AT BACK KITCHEN 3-BAY SINK AND IN BREAKFAST REFRIGERATION UNIT LOCATED NEXT TO MAIN WALK-IN-COOLER NEAR 3-BAY SINK WAREWASHING LOCATION--DISCONTINUE THIS BEHAVIOR.2) OBSERVED FOOD HANDLER AT SERVICE HALLWAY LOCATED OUTSIDE OF MAIN KITCHEN TOSSING HEAD BACK AND PUTTING ESTABLISHMENT FOOD IN MOUTH THAT WAS GOING OUT FOR SERVICE WITH GLOVED HAND CONTACT--DISCONTINUE THIS BEHAVIOR.***CORRECTIVE ACTION*** MANAGEMENT INFORMED EMPLOYEE, EMPLOYEE REMOVED GLOVES AND WASHED HANDS PROPERLY.--DISCARD FOOD THAT EMPLOYEE WAS EATING FROM.
    Location: Main kitchen
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: MAIN KITCHEN:1) EMPLOYEE DRINKS AND OPEN EMPLOYEE DRINKS LOCATED AT BACK KITCHEN 3-BAY SINK AND IN BREAKFAST REFRIGERATION UNIT LOCATED NEXT TO MAIN WALK-IN-COOLER NEAR 3-BAY SINK WAREWASHING LOCATION--DISCONTINUE THIS BEHAVIOR.2) OBSERVED FOOD HANDLER AT SERVICE HALLWAY LOCATED OUTSIDE OF MAIN KITCHEN TOSSING HEAD BACK AND PUTTING ESTABLISHMENT FOOD IN MOUTH THAT WAS GOING OUT FOR SERVICE WITH GLOVED HAND CONTACT--DISCONTINUE THIS BEHAVIOR.***CORRECTIVE ACTION*** MANAGEMENT INFORMED EMPLOYEE, EMPLOYEE REMOVED GLOVES AND WASHED HANDS PROPERLY.--DISCARD FOOD THAT EMPLOYEE WAS EATING FROM.
    Location: Dish machine area
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: MAIN KITCHEN:CONTAINER OF PASTA STORED AT MAIN KITCHEN WALK-IN-COOLER NOT DATE-MARKED--DISCONTINUE THIS BEHAVIOR.
    Location: Main kitchen
    Equipment: Walk in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: HIGH VELOCITY KITCHEN:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DELI LOCATION REACH-IN FREEZER INTERIOR SURFACES/SHELVING WHERE ICE CREAM IS STORED.
    Location: Deli area
    Equipment: reach in freezer
  • 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: MAIN KITCHEN:1) CLEAN/SANITIZE AND ORGANIZE MAIN KITCHEN PREP STATIONS/TABLES/INTERIOR CABINETS IN BETWEEN USE AND AFTER EACH USE; INCLUDING ALL UTENSILS AND EQUIPMENT SUCH AS HAND HOBART MIXER, SLICER. SHELVING, PREP TABLES, ETC--IMPROVEMENTS ON SLICER CLEANING NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN KITCHEN DRY STORAGE ROOM SHELVING--CORRECTED.
    Location: Main kitchen
    Equipment: Prep table
  • 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: MAIN KITCHEN:1) CLEAN/SANITIZE AND ORGANIZE MAIN KITCHEN PREP STATIONS/TABLES/INTERIOR CABINETS IN BETWEEN USE AND AFTER EACH USE; INCLUDING ALL UTENSILS AND EQUIPMENT SUCH AS HAND HOBART MIXER, SLICER. SHELVING, PREP TABLES, ETC--IMPROVEMENTS ON SLICER CLEANING NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN KITCHEN DRY STORAGE ROOM SHELVING--CORRECTED.
    Location: Prep 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: MAIN KITCHEN:1) CLEAN/SANITIZE AND ORGANIZE MAIN KITCHEN PREP STATIONS/TABLES/INTERIOR CABINETS IN BETWEEN USE AND AFTER EACH USE; INCLUDING ALL UTENSILS AND EQUIPMENT SUCH AS HAND HOBART MIXER, SLICER. SHELVING, PREP TABLES, ETC--IMPROVEMENTS ON SLICER CLEANING NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN KITCHEN DRY STORAGE ROOM SHELVING--CORRECTED.
    Location: Main kitchen
    Equipment: Mixer
  • Food contact cleaning frequency (corrected on site)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: MAIN KITCHEN:1) CLEAN/SANITIZE AND ORGANIZE MAIN KITCHEN PREP STATIONS/TABLES/INTERIOR CABINETS IN BETWEEN USE AND AFTER EACH USE; INCLUDING ALL UTENSILS AND EQUIPMENT SUCH AS HAND HOBART MIXER, SLICER. SHELVING, PREP TABLES, ETC--IMPROVEMENTS ON SLICER CLEANING NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN KITCHEN DRY STORAGE ROOM SHELVING--CORRECTED.
    Location: Main kitchen
    Equipment: Slicer
  • 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: MAIN KITCHEN:1) CLEAN/SANITIZE AND ORGANIZE MAIN KITCHEN PREP STATIONS/TABLES/INTERIOR CABINETS IN BETWEEN USE AND AFTER EACH USE; INCLUDING ALL UTENSILS AND EQUIPMENT SUCH AS HAND HOBART MIXER, SLICER. SHELVING, PREP TABLES, ETC--IMPROVEMENTS ON SLICER CLEANING NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN KITCHEN DRY STORAGE ROOM SHELVING--CORRECTED.
    Location: Dry storage
    Equipment: Metal shelving
  • 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: MAIN KITCHEN:1) CLEAN/SANITIZE AND ORGANIZE MAIN KITCHEN PREP STATIONS/TABLES/INTERIOR CABINETS IN BETWEEN USE AND AFTER EACH USE; INCLUDING ALL UTENSILS AND EQUIPMENT SUCH AS HAND HOBART MIXER, SLICER. SHELVING, PREP TABLES, ETC--IMPROVEMENTS ON SLICER CLEANING NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN KITCHEN DRY STORAGE ROOM SHELVING--CORRECTED.
    Location: Main kitchen
    Equipment: Metal shelving
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: MAIN KITCHEN
    Location: Main kitchen
    Equipment: Hand sink
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: MAIN KITCHEN:IN-PLACE SANITIZER BUCKETS AT MAIN KITCHEN PREP STATION LOCATIONS BELOW 200 PPM FOR QUAT; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
    Location: Main 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: MAIN KITCHEN:IN-PLACE SANITIZER BUCKETS AT MAIN KITCHEN PREP STATION LOCATIONS BELOW 200 PPM FOR QUAT; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
    Location: Prep area
  • Jewelry prohibition (corrected on site)
    Employee wearing excessive jewelry.
    Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
    Comments: FOOD HANDLER WEARING BIG BRACELET WHILE PREPPING FOOD--REMOVE.
  • Storage of Personal Items (corrected on site)
    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: MAIN KITCHEN:EX. CELL PHONES ON PREP TABLE WHILE FOOD HANDLERS ARE PREPPING FOOD, EMPLOYEE DRINKS STORED IN BREAKFAST REFRIGERATION UNIT, AND EMPLOYEE JACKET/PURSE STORED AT CHEMICAL STORAGE ROOM--REMOVE AND DISCONTINUE THIS BEHAVIOR.
    Location: Main kitchen
  • Storage of Personal Items (corrected on site)
    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: MAIN KITCHEN:EX. CELL PHONES ON PREP TABLE WHILE FOOD HANDLERS ARE PREPPING FOOD, EMPLOYEE DRINKS STORED IN BREAKFAST REFRIGERATION UNIT, AND EMPLOYEE JACKET/PURSE STORED AT CHEMICAL STORAGE ROOM--REMOVE AND DISCONTINUE THIS BEHAVIOR.
    Location: Prep area
  • Storage of Personal Items (corrected on site)
    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: MAIN KITCHEN:EX. CELL PHONES ON PREP TABLE WHILE FOOD HANDLERS ARE PREPPING FOOD, EMPLOYEE DRINKS STORED IN BREAKFAST REFRIGERATION UNIT, AND EMPLOYEE JACKET/PURSE STORED AT CHEMICAL STORAGE ROOM--REMOVE AND DISCONTINUE THIS BEHAVIOR.
    Location: Chemical room
  • Storage of Personal Items (corrected on site)
    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: MAIN KITCHEN:EX. CELL PHONES ON PREP TABLE WHILE FOOD HANDLERS ARE PREPPING FOOD, EMPLOYEE DRINKS STORED IN BREAKFAST REFRIGERATION UNIT, AND EMPLOYEE JACKET/PURSE STORED AT CHEMICAL STORAGE ROOM--REMOVE AND DISCONTINUE THIS BEHAVIOR.
    Location: Dish machine area
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: HIGH VELOCITY BAR:REPLACE AND/OR RESURFACE ANY RUSTED INTERIOR SHELVING AT MAIN BAR AND 2ND BAR REACH-IN-COOLERS WHERE NEEDED--ON ORDER.HIGH VELOCITY KITCHEN & MAIN KITCHEN:ENSURE THAT ALL AUTOMATIC PAPERTOWEL DISPENSERS ARE ALL WORKING PROPERLY AT ALL HANDWASHING STATIONS AT HIGH VELOCITY KITCHEN AND MAIN KITCHEN--CORRECTED.MAIN KITCHEN: PROVIDE PROPER SPRAYER HEAD BOTTOM CATCH HOLDER AT MAIN KITCHEN PREP STATION LOCATION (CURRENTLY A HOLD DIRECTLY BELOW SPRAY HEAD--REPAIR)--ON ORDER.
    Location: Main bar
    Equipment: Reach in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: HIGH VELOCITY BAR:REPLACE AND/OR RESURFACE ANY RUSTED INTERIOR SHELVING AT MAIN BAR AND 2ND BAR REACH-IN-COOLERS WHERE NEEDED--ON ORDER.HIGH VELOCITY KITCHEN & MAIN KITCHEN:ENSURE THAT ALL AUTOMATIC PAPERTOWEL DISPENSERS ARE ALL WORKING PROPERLY AT ALL HANDWASHING STATIONS AT HIGH VELOCITY KITCHEN AND MAIN KITCHEN--CORRECTED.MAIN KITCHEN: PROVIDE PROPER SPRAYER HEAD BOTTOM CATCH HOLDER AT MAIN KITCHEN PREP STATION LOCATION (CURRENTLY A HOLD DIRECTLY BELOW SPRAY HEAD--REPAIR)--ON ORDER.
    Location: 2nd bar
    Equipment: Reach in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: HIGH VELOCITY BAR:REPLACE AND/OR RESURFACE ANY RUSTED INTERIOR SHELVING AT MAIN BAR AND 2ND BAR REACH-IN-COOLERS WHERE NEEDED--ON ORDER.HIGH VELOCITY KITCHEN & MAIN KITCHEN:ENSURE THAT ALL AUTOMATIC PAPERTOWEL DISPENSERS ARE ALL WORKING PROPERLY AT ALL HANDWASHING STATIONS AT HIGH VELOCITY KITCHEN AND MAIN KITCHEN--CORRECTED.MAIN KITCHEN: PROVIDE PROPER SPRAYER HEAD BOTTOM CATCH HOLDER AT MAIN KITCHEN PREP STATION LOCATION (CURRENTLY A HOLD DIRECTLY BELOW SPRAY HEAD--REPAIR)--ON ORDER.
    Location: Kitchen
    Equipment: Hand sink
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: HIGH VELOCITY BAR:REPLACE AND/OR RESURFACE ANY RUSTED INTERIOR SHELVING AT MAIN BAR AND 2ND BAR REACH-IN-COOLERS WHERE NEEDED--ON ORDER.HIGH VELOCITY KITCHEN & MAIN KITCHEN:ENSURE THAT ALL AUTOMATIC PAPERTOWEL DISPENSERS ARE ALL WORKING PROPERLY AT ALL HANDWASHING STATIONS AT HIGH VELOCITY KITCHEN AND MAIN KITCHEN--CORRECTED.MAIN KITCHEN: PROVIDE PROPER SPRAYER HEAD BOTTOM CATCH HOLDER AT MAIN KITCHEN PREP STATION LOCATION (CURRENTLY A HOLD DIRECTLY BELOW SPRAY HEAD--REPAIR)--ON ORDER.
    Location: Main kitchen
    Equipment: Hand sink
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: HIGH VELOCITY BAR:REPLACE AND/OR RESURFACE ANY RUSTED INTERIOR SHELVING AT MAIN BAR AND 2ND BAR REACH-IN-COOLERS WHERE NEEDED--ON ORDER.HIGH VELOCITY KITCHEN & MAIN KITCHEN:ENSURE THAT ALL AUTOMATIC PAPERTOWEL DISPENSERS ARE ALL WORKING PROPERLY AT ALL HANDWASHING STATIONS AT HIGH VELOCITY KITCHEN AND MAIN KITCHEN--CORRECTED.MAIN KITCHEN: PROVIDE PROPER SPRAYER HEAD BOTTOM CATCH HOLDER AT MAIN KITCHEN PREP STATION LOCATION (CURRENTLY A HOLD DIRECTLY BELOW SPRAY HEAD--REPAIR)--ON ORDER.
    Location: Main kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: HIGH VELOCITY BAR:REPLACE AND/OR RESURFACE ANY RUSTED INTERIOR SHELVING AT MAIN BAR AND 2ND BAR REACH-IN-COOLERS WHERE NEEDED--ON ORDER.HIGH VELOCITY KITCHEN & MAIN KITCHEN:ENSURE THAT ALL AUTOMATIC PAPERTOWEL DISPENSERS ARE ALL WORKING PROPERLY AT ALL HANDWASHING STATIONS AT HIGH VELOCITY KITCHEN AND MAIN KITCHEN--CORRECTED.MAIN KITCHEN: PROVIDE PROPER SPRAYER HEAD BOTTOM CATCH HOLDER AT MAIN KITCHEN PREP STATION LOCATION (CURRENTLY A HOLD DIRECTLY BELOW SPRAY HEAD--REPAIR)--ON ORDER.
    Location: Prep area
  • Non food contact surface cleaning frequency (corrected on site)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: HIGH VELOCITY BAR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF BAR REACH-IN-COOLERS WHERE NEEDED--COS.MAIN KITCHEN:1) CLEAN/SANITIZE AND ORGANIZE MAIN KITCHEN CHEMICAL STORAGE ROOM--CORRECTED.2) CLEAN/SANITIZE AND ORGANIZE MAIN KITCHEN PREP STATIONS/TABLES/INTERIOR CABINETS IN BETWEEN USE AND AFTER USE--CORRECTED.
    Location: Main bar
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency (corrected on site)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: HIGH VELOCITY BAR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF BAR REACH-IN-COOLERS WHERE NEEDED--COS.MAIN KITCHEN:1) CLEAN/SANITIZE AND ORGANIZE MAIN KITCHEN CHEMICAL STORAGE ROOM--CORRECTED.2) CLEAN/SANITIZE AND ORGANIZE MAIN KITCHEN PREP STATIONS/TABLES/INTERIOR CABINETS IN BETWEEN USE AND AFTER USE--CORRECTED.
    Location: 2nd bar
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: HIGH VELOCITY BAR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF BAR REACH-IN-COOLERS WHERE NEEDED--COS.MAIN KITCHEN:1) CLEAN/SANITIZE AND ORGANIZE MAIN KITCHEN CHEMICAL STORAGE ROOM--CORRECTED.2) CLEAN/SANITIZE AND ORGANIZE MAIN KITCHEN PREP STATIONS/TABLES/INTERIOR CABINETS IN BETWEEN USE AND AFTER USE--CORRECTED.
    Location: Main kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: HIGH VELOCITY BAR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF BAR REACH-IN-COOLERS WHERE NEEDED--COS.MAIN KITCHEN:1) CLEAN/SANITIZE AND ORGANIZE MAIN KITCHEN CHEMICAL STORAGE ROOM--CORRECTED.2) CLEAN/SANITIZE AND ORGANIZE MAIN KITCHEN PREP STATIONS/TABLES/INTERIOR CABINETS IN BETWEEN USE AND AFTER USE--CORRECTED.
    Location: Chemical room
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: HIGH VELOCITY BAR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF BAR REACH-IN-COOLERS WHERE NEEDED--COS.MAIN KITCHEN:1) CLEAN/SANITIZE AND ORGANIZE MAIN KITCHEN CHEMICAL STORAGE ROOM--CORRECTED.2) CLEAN/SANITIZE AND ORGANIZE MAIN KITCHEN PREP STATIONS/TABLES/INTERIOR CABINETS IN BETWEEN USE AND AFTER USE--CORRECTED.
    Location: Main kitchen
    Equipment: Prep table
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: HIGH VELOCITY BAR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF BAR REACH-IN-COOLERS WHERE NEEDED--COS.MAIN KITCHEN:1) CLEAN/SANITIZE AND ORGANIZE MAIN KITCHEN CHEMICAL STORAGE ROOM--CORRECTED.2) CLEAN/SANITIZE AND ORGANIZE MAIN KITCHEN PREP STATIONS/TABLES/INTERIOR CABINETS IN BETWEEN USE AND AFTER USE--CORRECTED.
    Location: Prep area
    Equipment: Prep table
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: MAIN KITCHEN:PROVIDE PAPER TOWELS AT MAIN KITCHEN PREP STATION LOCATION HANDSINK.
    Location: Main kitchen
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: MAIN KITCHEN:PROVIDE PAPER TOWELS AT MAIN KITCHEN PREP STATION LOCATION HANDSINK.
    Location: Prep area
 02/04/2014Recheck
  • 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: HIGH VELOCITY KITCHEN:COOLER DRAWERS ON COOK-LINE NOT CLOSING PROPERLY (HEAVY ICE BUILD-UP BEHIND COOLER DRAWERS WHICH CAUSED COOLER DRAWERS AND FRAMES TO COME OUT OF ALIGNMENT AND NOT CLOSE PROPERLY) *CORRECTIVE ACTION* ENGINEERING DEPARTMENT CALLED ON-SITE TO REPAIR.PASTA AT 58 F.CHICKEN AT 47 F.
    Location: Kitchen
    Equipment: Cooler drawers
  • Toxic labeling (corrected on site)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: HIGH VELOCITY KITCHEN:LABEL CHEMICAL SPRAY BOTTLES PROPERLY--DISCARDED.
    Location: Kitchen
  • No hand washing (when) (corrected on site)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: MAIN KITCHEN:OBSERVED FOOD HANDLER AT MAIN KITCHEN PREP STATION CHANGING GLOVES WITHOUT WASHING HANDS FOR AT LEAST 20 SECONDS.ENSURE THAT ALL EMPLOYEES WASH HANDS PROPERLY BEFORE APPLYING NEW SETS OF GLOVES.
  • Date marking (corrected on site)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: MAIN KITCHEN:CONTAINER OF PASTA STORED AT MAIN KITCHEN WALK-IN-COOLER NOT DATE-MARKED--DISCONTINUE THIS BEHAVIOR.
    Location: Main kitchen
    Equipment: Walk in cooler
  • Food contact surface(s) soiled (corrected on site)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: HIGH VELOCITY KITCHEN:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DELI LOCATION REACH-IN FREEZER INTERIOR SURFACES/SHELVING WHERE ICE CREAM IS STORED.
    Location: Deli area
    Equipment: reach in freezer
  • Food contact cleaning frequency (corrected on site)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: MAIN KITCHEN:1) CLEAN/SANITIZE AND ORGANIZE MAIN KITCHEN PREP STATIONS/TABLES/INTERIOR CABINETS IN BETWEEN USE AND AFTER EACH USE; INCLUDING ALL UTENSILS AND EQUIPMENT SUCH AS HAND HOBART MIXER, SLICER. SHELVING, PREP TABLES, ETC.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN KITCHEN DRY STORAGE ROOM SHELVING.
    Location: Main kitchen
    Equipment: Prep table
  • Food contact cleaning frequency (corrected on site)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: MAIN KITCHEN:1) CLEAN/SANITIZE AND ORGANIZE MAIN KITCHEN PREP STATIONS/TABLES/INTERIOR CABINETS IN BETWEEN USE AND AFTER EACH USE; INCLUDING ALL UTENSILS AND EQUIPMENT SUCH AS HAND HOBART MIXER, SLICER. SHELVING, PREP TABLES, ETC.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN KITCHEN DRY STORAGE ROOM SHELVING.
    Location: Prep area
  • Food contact cleaning frequency (corrected on site)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: MAIN KITCHEN:1) CLEAN/SANITIZE AND ORGANIZE MAIN KITCHEN PREP STATIONS/TABLES/INTERIOR CABINETS IN BETWEEN USE AND AFTER EACH USE; INCLUDING ALL UTENSILS AND EQUIPMENT SUCH AS HAND HOBART MIXER, SLICER. SHELVING, PREP TABLES, ETC.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN KITCHEN DRY STORAGE ROOM SHELVING.
    Location: Main kitchen
    Equipment: Mixer
  • Food contact cleaning frequency (corrected on site)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: MAIN KITCHEN:1) CLEAN/SANITIZE AND ORGANIZE MAIN KITCHEN PREP STATIONS/TABLES/INTERIOR CABINETS IN BETWEEN USE AND AFTER EACH USE; INCLUDING ALL UTENSILS AND EQUIPMENT SUCH AS HAND HOBART MIXER, SLICER. SHELVING, PREP TABLES, ETC.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN KITCHEN DRY STORAGE ROOM SHELVING.
    Location: Main kitchen
    Equipment: Slicer
  • 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: MAIN KITCHEN:1) CLEAN/SANITIZE AND ORGANIZE MAIN KITCHEN PREP STATIONS/TABLES/INTERIOR CABINETS IN BETWEEN USE AND AFTER EACH USE; INCLUDING ALL UTENSILS AND EQUIPMENT SUCH AS HAND HOBART MIXER, SLICER. SHELVING, PREP TABLES, ETC.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN KITCHEN DRY STORAGE ROOM SHELVING.
    Location: Dry storage
    Equipment: Metal shelving
  • 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: MAIN KITCHEN:1) CLEAN/SANITIZE AND ORGANIZE MAIN KITCHEN PREP STATIONS/TABLES/INTERIOR CABINETS IN BETWEEN USE AND AFTER EACH USE; INCLUDING ALL UTENSILS AND EQUIPMENT SUCH AS HAND HOBART MIXER, SLICER. SHELVING, PREP TABLES, ETC.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN KITCHEN DRY STORAGE ROOM SHELVING.
    Location: Main kitchen
    Equipment: Metal shelving
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: MAIN KITCHEN
    Location: Main kitchen
    Equipment: Hand sink
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: MAIN KITCHEN:IN-PLACE SANITIZER BUCKETS AT MAIN KITCHEN PREP STATION LOCATIONS BELOW 200 PPM FOR QUAT; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
    Location: Main kitchen
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: MAIN KITCHEN:IN-PLACE SANITIZER BUCKETS AT MAIN KITCHEN PREP STATION LOCATIONS BELOW 200 PPM FOR QUAT; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
    Location: Prep area
  • Storage of Personal Items (corrected on site)
    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: MAIN KITCHEN
    Location: Main kitchen
  • Storage of Personal Items (corrected on site)
    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: MAIN KITCHEN
    Location: Prep area
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: HIGH VELOCITY BAR:REPLACE AND/OR RESURFACE ANY RUSTED INTERIOR SHELVING AT MAIN BAR AND 2ND BAR REACH-IN-COOLERS WHERE NEEDED.HIGH VELOCITY KITCHEN & MAIN KITCHEN:ENSURE THAT ALL AUTOMATIC PAPERTOWEL DISPENSERS ARE ALL WORKING PROPERLY AT ALL HANDWASHING STATIONS AT HIGH VELOCITY KITCHEN AND MAIN KITCHEN.MAIN KITCHEN: PROVIDE PROPER SPRAYER HEAD BOTTOM CATCH HOLDER AT MAIN KITCHEN PREP STATION LOCATION (CURRENTLY A HOLD DIRECTLY BELOW SPRAY HEAD--REPAIR).
    Location: Main bar
    Equipment: Reach in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: HIGH VELOCITY BAR:REPLACE AND/OR RESURFACE ANY RUSTED INTERIOR SHELVING AT MAIN BAR AND 2ND BAR REACH-IN-COOLERS WHERE NEEDED.HIGH VELOCITY KITCHEN & MAIN KITCHEN:ENSURE THAT ALL AUTOMATIC PAPERTOWEL DISPENSERS ARE ALL WORKING PROPERLY AT ALL HANDWASHING STATIONS AT HIGH VELOCITY KITCHEN AND MAIN KITCHEN.MAIN KITCHEN: PROVIDE PROPER SPRAYER HEAD BOTTOM CATCH HOLDER AT MAIN KITCHEN PREP STATION LOCATION (CURRENTLY A HOLD DIRECTLY BELOW SPRAY HEAD--REPAIR).
    Location: 2nd bar
    Equipment: Reach in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: HIGH VELOCITY BAR:REPLACE AND/OR RESURFACE ANY RUSTED INTERIOR SHELVING AT MAIN BAR AND 2ND BAR REACH-IN-COOLERS WHERE NEEDED.HIGH VELOCITY KITCHEN & MAIN KITCHEN:ENSURE THAT ALL AUTOMATIC PAPERTOWEL DISPENSERS ARE ALL WORKING PROPERLY AT ALL HANDWASHING STATIONS AT HIGH VELOCITY KITCHEN AND MAIN KITCHEN.MAIN KITCHEN: PROVIDE PROPER SPRAYER HEAD BOTTOM CATCH HOLDER AT MAIN KITCHEN PREP STATION LOCATION (CURRENTLY A HOLD DIRECTLY BELOW SPRAY HEAD--REPAIR).
    Location: Kitchen
    Equipment: Hand sink
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: HIGH VELOCITY BAR:REPLACE AND/OR RESURFACE ANY RUSTED INTERIOR SHELVING AT MAIN BAR AND 2ND BAR REACH-IN-COOLERS WHERE NEEDED.HIGH VELOCITY KITCHEN & MAIN KITCHEN:ENSURE THAT ALL AUTOMATIC PAPERTOWEL DISPENSERS ARE ALL WORKING PROPERLY AT ALL HANDWASHING STATIONS AT HIGH VELOCITY KITCHEN AND MAIN KITCHEN.MAIN KITCHEN: PROVIDE PROPER SPRAYER HEAD BOTTOM CATCH HOLDER AT MAIN KITCHEN PREP STATION LOCATION (CURRENTLY A HOLD DIRECTLY BELOW SPRAY HEAD--REPAIR).
    Location: Main kitchen
    Equipment: Hand sink
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: HIGH VELOCITY BAR:REPLACE AND/OR RESURFACE ANY RUSTED INTERIOR SHELVING AT MAIN BAR AND 2ND BAR REACH-IN-COOLERS WHERE NEEDED.HIGH VELOCITY KITCHEN & MAIN KITCHEN:ENSURE THAT ALL AUTOMATIC PAPERTOWEL DISPENSERS ARE ALL WORKING PROPERLY AT ALL HANDWASHING STATIONS AT HIGH VELOCITY KITCHEN AND MAIN KITCHEN.MAIN KITCHEN: PROVIDE PROPER SPRAYER HEAD BOTTOM CATCH HOLDER AT MAIN KITCHEN PREP STATION LOCATION (CURRENTLY A HOLD DIRECTLY BELOW SPRAY HEAD--REPAIR).
    Location: Main kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: HIGH VELOCITY BAR:REPLACE AND/OR RESURFACE ANY RUSTED INTERIOR SHELVING AT MAIN BAR AND 2ND BAR REACH-IN-COOLERS WHERE NEEDED.HIGH VELOCITY KITCHEN & MAIN KITCHEN:ENSURE THAT ALL AUTOMATIC PAPERTOWEL DISPENSERS ARE ALL WORKING PROPERLY AT ALL HANDWASHING STATIONS AT HIGH VELOCITY KITCHEN AND MAIN KITCHEN.MAIN KITCHEN: PROVIDE PROPER SPRAYER HEAD BOTTOM CATCH HOLDER AT MAIN KITCHEN PREP STATION LOCATION (CURRENTLY A HOLD DIRECTLY BELOW SPRAY HEAD--REPAIR).
    Location: Prep area
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: HIGH VELOCITY BAR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF BAR REACH-IN-COOLERS WHERE NEEDED.MAIN KITCHEN:1) CLEAN/SANITIZE AND ORGANIZE MAIN KITCHEN CHEMICAL STORAGE ROOM.2) CLEAN/SANITIZE AND ORGANIZE MAIN KITCHEN PREP STATIONS/TABLES/INTERIOR CABINETS IN BETWEEN USE AND AFTER USE.
    Location: Main bar
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: HIGH VELOCITY BAR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF BAR REACH-IN-COOLERS WHERE NEEDED.MAIN KITCHEN:1) CLEAN/SANITIZE AND ORGANIZE MAIN KITCHEN CHEMICAL STORAGE ROOM.2) CLEAN/SANITIZE AND ORGANIZE MAIN KITCHEN PREP STATIONS/TABLES/INTERIOR CABINETS IN BETWEEN USE AND AFTER USE.
    Location: 2nd bar
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: HIGH VELOCITY BAR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF BAR REACH-IN-COOLERS WHERE NEEDED.MAIN KITCHEN:1) CLEAN/SANITIZE AND ORGANIZE MAIN KITCHEN CHEMICAL STORAGE ROOM.2) CLEAN/SANITIZE AND ORGANIZE MAIN KITCHEN PREP STATIONS/TABLES/INTERIOR CABINETS IN BETWEEN USE AND AFTER USE.
    Location: Main kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: HIGH VELOCITY BAR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF BAR REACH-IN-COOLERS WHERE NEEDED.MAIN KITCHEN:1) CLEAN/SANITIZE AND ORGANIZE MAIN KITCHEN CHEMICAL STORAGE ROOM.2) CLEAN/SANITIZE AND ORGANIZE MAIN KITCHEN PREP STATIONS/TABLES/INTERIOR CABINETS IN BETWEEN USE AND AFTER USE.
    Location: Chemical room
  • Non food contact surface cleaning frequency (corrected on site)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: HIGH VELOCITY BAR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF BAR REACH-IN-COOLERS WHERE NEEDED.MAIN KITCHEN:1) CLEAN/SANITIZE AND ORGANIZE MAIN KITCHEN CHEMICAL STORAGE ROOM.2) CLEAN/SANITIZE AND ORGANIZE MAIN KITCHEN PREP STATIONS/TABLES/INTERIOR CABINETS IN BETWEEN USE AND AFTER USE.
    Location: Main kitchen
    Equipment: Prep table
  • Non food contact surface cleaning frequency (corrected on site)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: HIGH VELOCITY BAR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF BAR REACH-IN-COOLERS WHERE NEEDED.MAIN KITCHEN:1) CLEAN/SANITIZE AND ORGANIZE MAIN KITCHEN CHEMICAL STORAGE ROOM.2) CLEAN/SANITIZE AND ORGANIZE MAIN KITCHEN PREP STATIONS/TABLES/INTERIOR CABINETS IN BETWEEN USE AND AFTER USE.
    Location: Prep area
    Equipment: Prep table
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: MAIN KITCHEN:PROVIDE PAPER TOWELS AT MAIN KITCHEN PREP STATION LOCATION HANDSINK.
    Location: Main kitchen
    Equipment: Hand sink
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: MAIN KITCHEN:PROVIDE PAPER TOWELS AT MAIN KITCHEN PREP STATION LOCATION HANDSINK.
    Location: Prep area
 01/23/2014Routine
  • 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: HIGH VELOCITY KITCHEN:-GRILL CHICKEN INTERNAL TEMPERATURE AT 157 F - 161 F--***CORRECTED ON SITE--CHICKEN PLACED BACK ON GRILL.
    Location: Cook line
    Equipment: Char-grill
  • 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: HIGH VELOCITY KITCHEN:-COOLER DRAWERS ON COOK-LINE HAS LADEL STORED IN UNIT THAT PREVENT COOLER DRAWER FROM CLOSING PROPERLY; CONSEQUENTLY, COOLER DRAWER IS NOT MAINTAINING TEMPERATURE OF 41 F OR BELOW. ***CORRECTIVE ACTION--LADEL WAS REMOVE AND COOLER DRAWER TEMPERATURE DECREASED TO 40 F AT END OF INSPECTION. DO NOT STORE LADEL OR ANY UTENSIL IN COOLER DRAWERS.-ICE BATH LOCATED ON CART NEAR COOK-LINE (MELTED ICE BATH) AT 45 F. ***CORRECTIVE ACTION--NEW ICE BATH.-SALAD PREP COLD TOP COOLER AT 45 F -F 43 F.--REPAIR.
    Location: Cook line
    Equipment: Cooler drawers
  • 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: HIGH VELOCITY KITCHEN:-COOLER DRAWERS ON COOK-LINE HAS LADEL STORED IN UNIT THAT PREVENT COOLER DRAWER FROM CLOSING PROPERLY; CONSEQUENTLY, COOLER DRAWER IS NOT MAINTAINING TEMPERATURE OF 41 F OR BELOW. ***CORRECTIVE ACTION--LADEL WAS REMOVE AND COOLER DRAWER TEMPERATURE DECREASED TO 40 F AT END OF INSPECTION. DO NOT STORE LADEL OR ANY UTENSIL IN COOLER DRAWERS.-ICE BATH LOCATED ON CART NEAR COOK-LINE (MELTED ICE BATH) AT 45 F. ***CORRECTIVE ACTION--NEW ICE BATH.-SALAD PREP COLD TOP COOLER AT 45 F -F 43 F.--REPAIR.
    Location: Kitchen
  • 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: HIGH VELOCITY KITCHEN:-COOLER DRAWERS ON COOK-LINE HAS LADEL STORED IN UNIT THAT PREVENT COOLER DRAWER FROM CLOSING PROPERLY; CONSEQUENTLY, COOLER DRAWER IS NOT MAINTAINING TEMPERATURE OF 41 F OR BELOW. ***CORRECTIVE ACTION--LADEL WAS REMOVE AND COOLER DRAWER TEMPERATURE DECREASED TO 40 F AT END OF INSPECTION. DO NOT STORE LADEL OR ANY UTENSIL IN COOLER DRAWERS.-ICE BATH LOCATED ON CART NEAR COOK-LINE (MELTED ICE BATH) AT 45 F. ***CORRECTIVE ACTION--NEW ICE BATH.-SALAD PREP COLD TOP COOLER AT 45 F -F 43 F.--REPAIR.
    Location: Kitchen
    Equipment: Cold top
  • 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: HIGH VELOCITY KITCHEN:LABEL CHEMICAL SPRAY BOTTLE (LOCATED AT BEVERAGE SERVERS LOCATION WHERE SILVERWARE IS WRAPPED).
    Location: Service counter
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:MAIN KITCHEN:-SOILED INTERIOR FLOOR SURFACES OF BREAKFAST COOLER FLOORS.
    Location: Main kitchen
    Equipment: ----------------- Coolers ----------------
  • 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: HIGH VELOCITY KITCHEN:EMPLOYEE OBSERVED USING BLACK DRY LINEN NAPKIN TO WIPE DOWN PREP TABLE SURFACES AT KITCHEN BEVERAGE SERVERS STATION--DISCONTINUE THIS BEHAVIOR AND ENSURE PROPER WIPE DOWN WITH IN-PLACE SANITIZER AND WIPING CLOTHS.MAIN KITCHEN:ALSO IMPROVE INTERIOR CLEANING AND SANITIZING OF SALAD SPINNERS.
    Location: Main kitchen
    Equipment: Slicer
  • 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: HIGH VELOCITY KITCHEN:EMPLOYEE OBSERVED USING BLACK DRY LINEN NAPKIN TO WIPE DOWN PREP TABLE SURFACES AT KITCHEN BEVERAGE SERVERS STATION--DISCONTINUE THIS BEHAVIOR AND ENSURE PROPER WIPE DOWN WITH IN-PLACE SANITIZER AND WIPING CLOTHS.MAIN KITCHEN:ALSO IMPROVE INTERIOR CLEANING AND SANITIZING OF SALAD SPINNERS.
    Location: Main kitchen
    Equipment: Mixer
  • 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: HIGH VELOCITY KITCHEN:EMPLOYEE OBSERVED USING BLACK DRY LINEN NAPKIN TO WIPE DOWN PREP TABLE SURFACES AT KITCHEN BEVERAGE SERVERS STATION--DISCONTINUE THIS BEHAVIOR AND ENSURE PROPER WIPE DOWN WITH IN-PLACE SANITIZER AND WIPING CLOTHS.MAIN KITCHEN:ALSO IMPROVE INTERIOR CLEANING AND SANITIZING OF SALAD SPINNERS.
    Location: Main kitchen
  • 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: HIGH VELOCITY KITCHEN:EMPLOYEE OBSERVED USING BLACK DRY LINEN NAPKIN TO WIPE DOWN PREP TABLE SURFACES AT KITCHEN BEVERAGE SERVERS STATION--DISCONTINUE THIS BEHAVIOR AND ENSURE PROPER WIPE DOWN WITH IN-PLACE SANITIZER AND WIPING CLOTHS.MAIN KITCHEN:ALSO IMPROVE INTERIOR CLEANING AND SANITIZING OF SALAD SPINNERS.
    Location: Kitchen
    Equipment: Prep table
  • 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: IN PROGRESS/CONTINUE TO WORK ON:MAIN KITCHEN:SANITIZER TEMPERATURE AT 3-BAY SINK LOCATION EXCEEDING 75 F; MAINTAIN TEMPERATURE AT 75 F OR BELOW.
    Location: Main kitchen
    Equipment: 3-bay
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: CONTINUE TO WORK ON AND MONITOR:HIGH VELOCITY KITCHEN:IN-PLACE SANITIZER BUCKET AT 0 PPM FOR QUAT AT SERVERS BEVERAGE STATION; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.MAIN KITCHEN:SEVERAL IN-PLACE SANITIZER BUCKETS BELOW 200 PPM FOR QUAT AT PREP STATIONS; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.
    Location: Service counter
  • 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: CONTINUE TO WORK ON AND MONITOR:HIGH VELOCITY KITCHEN:IN-PLACE SANITIZER BUCKET AT 0 PPM FOR QUAT AT SERVERS BEVERAGE STATION; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.MAIN KITCHEN:SEVERAL IN-PLACE SANITIZER BUCKETS BELOW 200 PPM FOR QUAT AT PREP STATIONS; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.
    Location: Main 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: CONTINUE TO WORK ON AND MONITOR:HIGH VELOCITY KITCHEN:IN-PLACE SANITIZER BUCKET AT 0 PPM FOR QUAT AT SERVERS BEVERAGE STATION; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.MAIN KITCHEN:SEVERAL IN-PLACE SANITIZER BUCKETS BELOW 200 PPM FOR QUAT AT PREP STATIONS; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.
    Location: Prep area
  • 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: HIGH VELOCITY KITCHEN:EMPLOYEE PERSONAL FOOD/BEVERAGE (GREEK YOGURT & RED BULL) STORED AT SALAD/SANDWICH PREP LOCATION REACH-IN COLD-TOP COOLER--DISCONTINUE THIS BEHAVIOR.
    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: HIGH VELOCITY KITCHEN:EMPLOYEE PERSONAL FOOD/BEVERAGE (GREEK YOGURT & RED BULL) STORED AT SALAD/SANDWICH PREP LOCATION REACH-IN COLD-TOP COOLER--DISCONTINUE THIS BEHAVIOR.
    Location: Prep area
  • Improper storage location (corrected)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: MAIN KITCHEN:-COOKING TRAYS STORED ON TOP OF TRASH BINS--DISCONTINUE THIS BEHAVIOR TO PREVENT CROSS-CONTAMINATION.
    Location: Main 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: HIGH VELOCITY 2ND BAR:PROVIDE INTERIOR THERMOMETERS WHERE MISSING AT REACH-IN-COOLERS.
    Location: 2nd bar
    Equipment: Reach in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS: ENGINEERING HAS ORDERED A NEW SPRAY HEAD AND HOSE SCHEDULED TO ARRIVE 7/29/13. CURRENT SPRAYER HAS BEEN TEMPORARILY REPAIRED UNTIL NEW HOSE SPRAYER ARRIVES.HIGH VELOCITY KITCHEN:REPAIR DISHMACHIN LOCATION SPRAY HEAD LEAKS AND HOSE.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS: ENGINEERING HAS ORDERED A NEW SPRAY HEAD AND HOSE SCHEDULED TO ARRIVE 7/29/13. CURRENT SPRAYER HAS BEEN TEMPORARILY REPAIRED UNTIL NEW HOSE SPRAYER ARRIVES.HIGH VELOCITY KITCHEN:REPAIR DISHMACHIN LOCATION SPRAY HEAD LEAKS AND HOSE.
    Location: Dish machine area
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: MAIN KITCHEN:ICE CREAM STORED ON FLOOR AT WALK-IN-FREEZER--STORE OFF FLOOR AT LEAST 6 INCHES.
    Location: Main kitchen
    Equipment: Walk in freezer
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:HIGH VELOCITY 2ND BAR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN GLASS CHILLERS.MAIN KITCHEN:-SOILED DRY FOOD STORAGE SHELVING LOCATED BY WALK-IN-BEER COOLER.
    Location: 2nd bar
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:HIGH VELOCITY 2ND BAR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN GLASS CHILLERS.MAIN KITCHEN:-SOILED DRY FOOD STORAGE SHELVING LOCATED BY WALK-IN-BEER COOLER.
    Location: Main kitchen
    Equipment: Metal shelving
 07/25/2013Recheck
  • 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: HIGH VELOCITY KITCHEN:-GRILL CHICKEN INTERNAL TEMPERATURE AT 157 F - 161 F--***CORRECTED ON SITE--CHICKEN PLACED BACK ON GRILL.
    Location: Cook line
    Equipment: Char-grill
  • 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: HIGH VELOCITY KITCHEN:-COOLER DRAWERS ON COOK-LINE HAS LADEL STORED IN UNIT THAT PREVENT COOLER DRAWER FROM CLOSING PROPERLY; CONSEQUENTLY, COOLER DRAWER IS NOT MAINTAINING TEMPERATURE OF 41 F OR BELOW. ***CORRECTIVE ACTION--LADEL WAS REMOVE AND COOLER DRAWER TEMPERATURE DECREASED TO 40 F AT END OF INSPECTION. DO NOT STORE LADEL OR ANY UTENSIL IN COOLER DRAWERS.-ICE BATH LOCATED ON CART NEAR COOK-LINE (MELTED ICE BATH) AT 45 F. ***CORRECTIVE ACTION--NEW ICE BATH.-SALAD PREP COLD TOP COOLER AT 45 F -F 43 F.--REPAIR.
    Location: Cook line
    Equipment: Cooler drawers
  • 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: HIGH VELOCITY KITCHEN:-COOLER DRAWERS ON COOK-LINE HAS LADEL STORED IN UNIT THAT PREVENT COOLER DRAWER FROM CLOSING PROPERLY; CONSEQUENTLY, COOLER DRAWER IS NOT MAINTAINING TEMPERATURE OF 41 F OR BELOW. ***CORRECTIVE ACTION--LADEL WAS REMOVE AND COOLER DRAWER TEMPERATURE DECREASED TO 40 F AT END OF INSPECTION. DO NOT STORE LADEL OR ANY UTENSIL IN COOLER DRAWERS.-ICE BATH LOCATED ON CART NEAR COOK-LINE (MELTED ICE BATH) AT 45 F. ***CORRECTIVE ACTION--NEW ICE BATH.-SALAD PREP COLD TOP COOLER AT 45 F -F 43 F.--REPAIR.
    Location: Kitchen
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: HIGH VELOCITY KITCHEN:-COOLER DRAWERS ON COOK-LINE HAS LADEL STORED IN UNIT THAT PREVENT COOLER DRAWER FROM CLOSING PROPERLY; CONSEQUENTLY, COOLER DRAWER IS NOT MAINTAINING TEMPERATURE OF 41 F OR BELOW. ***CORRECTIVE ACTION--LADEL WAS REMOVE AND COOLER DRAWER TEMPERATURE DECREASED TO 40 F AT END OF INSPECTION. DO NOT STORE LADEL OR ANY UTENSIL IN COOLER DRAWERS.-ICE BATH LOCATED ON CART NEAR COOK-LINE (MELTED ICE BATH) AT 45 F. ***CORRECTIVE ACTION--NEW ICE BATH.-SALAD PREP COLD TOP COOLER AT 45 F -F 43 F.--REPAIR.
    Location: Kitchen
    Equipment: Cold top
  • 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: HIGH VELOCITY KITCHEN:LABEL CHEMICAL SPRAY BOTTLE (LOCATED AT BEVERAGE SERVERS LOCATION WHERE SILVERWARE IS WRAPPED).
    Location: Service counter
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:MAIN KITCHEN:-SOILED INTERIOR FLOOR SURFACES OF BREAKFAST COOLER FLOORS.
    Location: Main kitchen
    Equipment: ----------------- Coolers ----------------
  • 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: HIGH VELOCITY KITCHEN:EMPLOYEE OBSERVED USING BLACK DRY LINEN NAPKIN TO WIPE DOWN PREP TABLE SURFACES AT KITCHEN BEVERAGE SERVERS STATION--DISCONTINUE THIS BEHAVIOR AND ENSURE PROPER WIPE DOWN WITH IN-PLACE SANITIZER AND WIPING CLOTHS.MAIN KITCHEN:ALSO IMPROVE INTERIOR CLEANING AND SANITIZING OF SALAD SPINNERS.
    Location: Main kitchen
    Equipment: Slicer
  • 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: HIGH VELOCITY KITCHEN:EMPLOYEE OBSERVED USING BLACK DRY LINEN NAPKIN TO WIPE DOWN PREP TABLE SURFACES AT KITCHEN BEVERAGE SERVERS STATION--DISCONTINUE THIS BEHAVIOR AND ENSURE PROPER WIPE DOWN WITH IN-PLACE SANITIZER AND WIPING CLOTHS.MAIN KITCHEN:ALSO IMPROVE INTERIOR CLEANING AND SANITIZING OF SALAD SPINNERS.
    Location: Main kitchen
    Equipment: Mixer
  • 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: HIGH VELOCITY KITCHEN:EMPLOYEE OBSERVED USING BLACK DRY LINEN NAPKIN TO WIPE DOWN PREP TABLE SURFACES AT KITCHEN BEVERAGE SERVERS STATION--DISCONTINUE THIS BEHAVIOR AND ENSURE PROPER WIPE DOWN WITH IN-PLACE SANITIZER AND WIPING CLOTHS.MAIN KITCHEN:ALSO IMPROVE INTERIOR CLEANING AND SANITIZING OF SALAD SPINNERS.
    Location: Main kitchen
  • 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: HIGH VELOCITY KITCHEN:EMPLOYEE OBSERVED USING BLACK DRY LINEN NAPKIN TO WIPE DOWN PREP TABLE SURFACES AT KITCHEN BEVERAGE SERVERS STATION--DISCONTINUE THIS BEHAVIOR AND ENSURE PROPER WIPE DOWN WITH IN-PLACE SANITIZER AND WIPING CLOTHS.MAIN KITCHEN:ALSO IMPROVE INTERIOR CLEANING AND SANITIZING OF SALAD SPINNERS.
    Location: Kitchen
    Equipment: Prep table
  • 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: MAIN KITCHEN:SANITIZER TEMPERATURE AT 3-BAY SINK LOCATION EXCEEDING 75 F; MAINTAIN TEMPERATURE AT 75 F OR BELOW.
    Location: Main kitchen
    Equipment: 3-bay
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: HIGH VELOCITY KITCHEN:IN-PLACE SANITIZER BUCKET AT 0 PPM FOR QUAT AT SERVERS BEVERAGE STATION; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.MAIN KITCHEN:SEVERAL IN-PLACE SANITIZER BUCKETS BELOW 200 PPM FOR QUAT AT PREP STATIONS; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.
    Location: Service counter
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: HIGH VELOCITY KITCHEN:IN-PLACE SANITIZER BUCKET AT 0 PPM FOR QUAT AT SERVERS BEVERAGE STATION; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.MAIN KITCHEN:SEVERAL IN-PLACE SANITIZER BUCKETS BELOW 200 PPM FOR QUAT AT PREP STATIONS; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.
    Location: Main kitchen
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: HIGH VELOCITY KITCHEN:IN-PLACE SANITIZER BUCKET AT 0 PPM FOR QUAT AT SERVERS BEVERAGE STATION; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.MAIN KITCHEN:SEVERAL IN-PLACE SANITIZER BUCKETS BELOW 200 PPM FOR QUAT AT PREP STATIONS; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.
    Location: Prep area
  • Storage of Personal Items (corrected on site)
    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: HIGH VELOCITY KITCHEN:EMPLOYEE PERSONAL FOOD/BEVERAGE (GREEK YOGURT & RED BULL) STORED AT SALAD/SANDWICH PREP LOCATION REACH-IN COLD-TOP COOLER--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
  • Storage of Personal Items (corrected on site)
    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: HIGH VELOCITY KITCHEN:EMPLOYEE PERSONAL FOOD/BEVERAGE (GREEK YOGURT & RED BULL) STORED AT SALAD/SANDWICH PREP LOCATION REACH-IN COLD-TOP COOLER--DISCONTINUE THIS BEHAVIOR.
    Location: Prep area
  • Improper storage location (corrected on site)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: MAIN KITCHEN:-COOKING TRAYS STORED ON TOP OF TRASH BINS--DISCONTINUE THIS BEHAVIOR TO PREVENT CROSS-CONTAMINATION.
    Location: Main kitchen
  • Thermometer, provided (corrected on site)
    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: HIGH VELOCITY 2ND BAR:PROVIDE INTERIOR THERMOMETERS WHERE MISSING AT REACH-IN-COOLERS.
    Location: 2nd bar
    Equipment: Reach in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: HIGH VELOCITY KITCHEN:REPAIR DISHMACHIN LOCATION SPRAY HEAD LEAKS AND HOSE.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: HIGH VELOCITY KITCHEN:REPAIR DISHMACHIN LOCATION SPRAY HEAD LEAKS AND HOSE.
    Location: Dish machine area
  • Food storage (corrected on site)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: MAIN KITCHEN:ICE CREAM STORED ON FLOOR AT WALK-IN-FREEZER--STORE OFF FLOOR AT LEAST 6 INCHES.
    Location: Main kitchen
    Equipment: Walk in freezer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:HIGH VELOCITY 2ND BAR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN GLASS CHILLERS.MAIN KITCHEN:-SOILED DRY FOOD STORAGE SHELVING LOCATED BY WALK-IN-BEER COOLER.
    Location: 2nd bar
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:HIGH VELOCITY 2ND BAR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN GLASS CHILLERS.MAIN KITCHEN:-SOILED DRY FOOD STORAGE SHELVING LOCATED BY WALK-IN-BEER COOLER.
    Location: Main kitchen
    Equipment: Metal shelving
 07/16/2013Routine
  • 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: HIGH VELOCITY BAR:KEEP CUT FRUIT STORED IN CONTAINERS ON COUNTER-TOP ON ICE OR STORE UNDER REFRIGERATION OF 41 F OR BELOW.HIGH VELOCITY KITCHEN:SALAD STATION PREP COLD-TOP COOLER AND WRAP PREP STATION COLD-TOP COOLER AT 44 F--REPAIR TO ENSURE THAT UNITS ARE MAINTAINED AT 41 F OR BELOW. ***CORRECTIVE ACTION*** ENGINEERING DEPARTMENT WAS CONTACTED ON-SITE AND COLD-TOP ITEMS WHERE REMOVED/DISCARDED AND NEW FOOD ITEMS WERE PUT ON ICE BATH.
    Location: Bar
  • 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: HIGH VELOCITY BAR:KEEP CUT FRUIT STORED IN CONTAINERS ON COUNTER-TOP ON ICE OR STORE UNDER REFRIGERATION OF 41 F OR BELOW.HIGH VELOCITY KITCHEN:SALAD STATION PREP COLD-TOP COOLER AND WRAP PREP STATION COLD-TOP COOLER AT 44 F--REPAIR TO ENSURE THAT UNITS ARE MAINTAINED AT 41 F OR BELOW. ***CORRECTIVE ACTION*** ENGINEERING DEPARTMENT WAS CONTACTED ON-SITE AND COLD-TOP ITEMS WHERE REMOVED/DISCARDED AND NEW FOOD ITEMS WERE PUT ON ICE BATH.
    Location: Main kitchen
    Equipment: Cold top
  • 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: MAIN KITCHEN:IN-PLACE SANITIZER BUCKET FOR QUAT BELOW 200 PPM AT ASPARAGUS PREP TABLE; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
    Location: Main kitchen
    Equipment: Prep table
  • 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: MAIN KITCHEN:IN-PLACE SANITIZER BUCKET FOR QUAT BELOW 200 PPM AT ASPARAGUS PREP TABLE; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
    Location: Prep area
  • 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: MAIN KITCHEN:EMPLOYEE PERSONAL FOOD AND DRINKS STORED AT PASTA PREP LOCATION AT INTERIOR CABINETS AND SHELVING--DISCONTINUE THIS BEHAVIOR.
    Location: Main 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: MAIN KITCHEN:EMPLOYEE PERSONAL FOOD AND DRINKS STORED AT PASTA PREP LOCATION AT INTERIOR CABINETS AND SHELVING--DISCONTINUE THIS BEHAVIOR.
    Location: Prep 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: MAIN KITCHEN
    Location: Main kitchen
  • 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: MAIN KITCHEN
    Location: Chemical room
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: HIGH VELOCITY BARS:REPLACE OR RESURFACE ANY RUSTED SHELVING AT BOTH BAR REACH-IN-COOLERS AT HIGH VELOCITY WHERE NEEDED.
    Location: Main bar
    Equipment: Reach in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: HIGH VELOCITY BARS:REPLACE OR RESURFACE ANY RUSTED SHELVING AT BOTH BAR REACH-IN-COOLERS AT HIGH VELOCITY WHERE NEEDED.
    Location: 2nd bar
    Equipment: Reach in cooler
 02/15/2013Recheck
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: HIGH VELOCITY BAR:KEEP CUT FRUIT STORED IN CONTAINERS ON COUNTER-TOP ON ICE OR STORE UNDER REFRIGERATION OF 41 F OR BELOW.HIGH VELOCITY KITCHEN:SALAD STATION PREP COLD-TOP COOLER AND WRAP PREP STATION COLD-TOP COOLER AT 44 F--REPAIR TO ENSURE THAT UNITS ARE MAINTAINED AT 41 F OR BELOW. ***CORRECTIVE ACTION*** ENGINEERING DEPARTMENT WAS CONTACTED ON-SITE AND COLD-TOP ITEMS WHERE REMOVED/DISCARDED AND NEW FOOD ITEMS WERE PUT ON ICE BATH.
    Location: Bar
  • 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: HIGH VELOCITY BAR:KEEP CUT FRUIT STORED IN CONTAINERS ON COUNTER-TOP ON ICE OR STORE UNDER REFRIGERATION OF 41 F OR BELOW.HIGH VELOCITY KITCHEN:SALAD STATION PREP COLD-TOP COOLER AND WRAP PREP STATION COLD-TOP COOLER AT 44 F--REPAIR TO ENSURE THAT UNITS ARE MAINTAINED AT 41 F OR BELOW. ***CORRECTIVE ACTION*** ENGINEERING DEPARTMENT WAS CONTACTED ON-SITE AND COLD-TOP ITEMS WHERE REMOVED/DISCARDED AND NEW FOOD ITEMS WERE PUT ON ICE BATH.
    Location: Main kitchen
    Equipment: Cold top
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: MAIN KITCHEN:IN-PLACE SANITIZER BUCKET FOR QUAT BELOW 200 PPM AT ASPARAGUS PREP TABLE; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
    Location: Main kitchen
    Equipment: Prep table
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: MAIN KITCHEN:IN-PLACE SANITIZER BUCKET FOR QUAT BELOW 200 PPM AT ASPARAGUS PREP TABLE; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
    Location: Prep area
  • Storage of Personal Items (corrected on site)
    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: MAIN KITCHEN:EMPLOYEE PERSONAL FOOD AND DRINKS STORED AT PASTA PREP LOCATION AT INTERIOR CABINETS AND SHELVING--DISCONTINUE THIS BEHAVIOR.
    Location: Main kitchen
  • Storage of Personal Items (corrected on site)
    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: MAIN KITCHEN:EMPLOYEE PERSONAL FOOD AND DRINKS STORED AT PASTA PREP LOCATION AT INTERIOR CABINETS AND SHELVING--DISCONTINUE THIS BEHAVIOR.
    Location: Prep area
  • Drying mop(s) (corrected on site)
    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: MAIN KITCHEN
    Location: Main kitchen
  • Drying mop(s) (corrected on site)
    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: MAIN KITCHEN
    Location: Chemical room
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: HIGH VELOCITY BARS:REPLACE OR RESURFACE ANY RUSTED SHELVING AT BOTH BAR REACH-IN-COOLERS AT HIGH VELOCITY WHERE NEEDED.
    Location: Main bar
    Equipment: Reach in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: HIGH VELOCITY BARS:REPLACE OR RESURFACE ANY RUSTED SHELVING AT BOTH BAR REACH-IN-COOLERS AT HIGH VELOCITY WHERE NEEDED.
    Location: 2nd bar
    Equipment: Reach in cooler
 02/07/2013Routine
  • 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: HIGH VELOCITY KITCHEN:COLD-TOP COOLER AT SANDWICH/SALAD PREP LOCATION WHERE SALAD DRESSINGS ARE STORED AT 43 F - 42 F; REPAIR AND/OR ADJUST SO THAT REFRIGERATION UNIT IS MAINTAINED AT 41 F OR BELOW.***CORRECTIVE ACTION*** ON-SITE ENGINEER ADJUSTED COLD-TOP UNIT DURING ROUTINE INSPECTION.MAIN KITCHEN:#A3 WALK-IN-COOLER AT 52 F; REPAIR AND/OR ADJUST SO THAT REFRIGERATION UNIT IS MAINTAINED AT 41 F OR BELOW.(FOOD HANDLERS WERE IN AND OUT OF COOLER FREQUENTLY DURING ROUTINE INSPECTION BECAUSE OF MASSIVE FOOD PREP DURING INSPECTION; WALK-IN-COOLER CAME DOWN TO 45 F AT THE CONCLUSION OF INSPECTION)
    Location: Kitchen
    Equipment: Cold top
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: HIGH VELOCITY KITCHEN:COLD-TOP COOLER AT SANDWICH/SALAD PREP LOCATION WHERE SALAD DRESSINGS ARE STORED AT 43 F - 42 F; REPAIR AND/OR ADJUST SO THAT REFRIGERATION UNIT IS MAINTAINED AT 41 F OR BELOW.***CORRECTIVE ACTION*** ON-SITE ENGINEER ADJUSTED COLD-TOP UNIT DURING ROUTINE INSPECTION.MAIN KITCHEN:#A3 WALK-IN-COOLER AT 52 F; REPAIR AND/OR ADJUST SO THAT REFRIGERATION UNIT IS MAINTAINED AT 41 F OR BELOW.(FOOD HANDLERS WERE IN AND OUT OF COOLER FREQUENTLY DURING ROUTINE INSPECTION BECAUSE OF MASSIVE FOOD PREP DURING INSPECTION; WALK-IN-COOLER CAME DOWN TO 45 F AT THE CONCLUSION OF INSPECTION)
    Location: Main kitchen
    Equipment: Walk in cooler
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: MAIN KITCHEN:SPINACH DIP NOT LABELED AT WALK-IN-COOLER.
    Location: Main kitchen
    Equipment: Walk 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: MAIN KITCHEN
    Location: Main kitchen
    Equipment: Slicer
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: HIGH VELOCITY 2ND BAR:KEEP REACH-IN-COOLER SHELVING/RACKS STORED OFF FLOOR AT LEAST 6 INCHES AT 2ND BAR.
    Location: 2nd bar
  • Wiping cloths / storage (corrected on site)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: CONTINUE TO WORK ON AND MONITOR:HIGH VELOCITY DINING ROOM & KITCHEN:KEEP WIPING TOWELS STORED IN SANITIZER BUCKETS WHEN NOT IN USE AT DINING ROOM LOCATION SERVER STATIONS.
    Location: Dining room
  • Wiping cloths / storage (corrected on site)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: CONTINUE TO WORK ON AND MONITOR:HIGH VELOCITY DINING ROOM & KITCHEN:KEEP WIPING TOWELS STORED IN SANITIZER BUCKETS WHEN NOT IN USE AT DINING ROOM LOCATION SERVER STATIONS.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: MAIN KITCHEN:REPAIR WALK-IN-COOLER #A3 DOOR CLOSURE DEVICE SO THAT WALK-IN-COOLER DOOR CLOSES UP COMPLETELY PROPERLY WHEN ENTERING AND LEAVING WALK-IN-COOLER UNIT.
    Location: Main kitchen
    Equipment: Walk in cooler
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: IN PROGRESS: PART ON ORDERHIGH VELOCITY KITCHEN:SEAL HANDSINK FAUCET HEAD AT HIGH VELOCITY SANDWICH/SALAD PREP LOCATION SO THAT IT IS NOT MOVABLE.
    Location: Kitchen
    Equipment: Hand sink
  • Fixed equipment spacing/sealing (corrected on site)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: IN PROGRESS: PART ON ORDERHIGH VELOCITY KITCHEN:SEAL HANDSINK FAUCET HEAD AT HIGH VELOCITY SANDWICH/SALAD PREP LOCATION SO THAT IT IS NOT MOVABLE.
    Location: Prep area
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: HIGH VELOCITY 2ND BAR:IMPROVE ROUTINE CLEANING AND SANITIZING OF 2ND BAR REACH-IN-COOLER INTERIOR SURFACES AND SHELVING, ETC.
    Location: 2nd bar
    Equipment: Reach 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: HIGH VELOCITY:IMPROVE ROUTINE CLEANING AND SANITIZING OR SODA MACHINE NOZZELS AT SODA MACHINE NEAR HIGH VELOCITY KITCHEN ICE MACHINE AND AT EXPO-LINE LOCATION.
    Location: Kitchen
    Equipment: Soda machine
 09/26/2012Recheck
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: HIGH VELOCITY KITCHEN:COLD-TOP COOLER AT SANDWICH/SALAD PREP LOCATION WHERE SALAD DRESSINGS ARE STORED AT 43 F - 42 F; REPAIR AND/OR ADJUST SO THAT REFRIGERATION UNIT IS MAINTAINED AT 41 F OR BELOW.***CORRECTIVE ACTION*** ON-SITE ENGINEER ADJUSTED COLD-TOP UNIT DURING ROUTINE INSPECTION.MAIN KITCHEN:#A3 WALK-IN-COOLER AT 52 F; REPAIR AND/OR ADJUST SO THAT REFRIGERATION UNIT IS MAINTAINED AT 41 F OR BELOW.(FOOD HANDLERS WERE IN AND OUT OF COOLER FREQUENTLY DURING ROUTINE INSPECTION BECAUSE OF MASSIVE FOOD PREP DURING INSPECTION; WALK-IN-COOLER CAME DOWN TO 45 F AT THE CONCLUSION OF INSPECTION)
    Location: Kitchen
    Equipment: Cold top
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: HIGH VELOCITY KITCHEN:COLD-TOP COOLER AT SANDWICH/SALAD PREP LOCATION WHERE SALAD DRESSINGS ARE STORED AT 43 F - 42 F; REPAIR AND/OR ADJUST SO THAT REFRIGERATION UNIT IS MAINTAINED AT 41 F OR BELOW.***CORRECTIVE ACTION*** ON-SITE ENGINEER ADJUSTED COLD-TOP UNIT DURING ROUTINE INSPECTION.MAIN KITCHEN:#A3 WALK-IN-COOLER AT 52 F; REPAIR AND/OR ADJUST SO THAT REFRIGERATION UNIT IS MAINTAINED AT 41 F OR BELOW.(FOOD HANDLERS WERE IN AND OUT OF COOLER FREQUENTLY DURING ROUTINE INSPECTION BECAUSE OF MASSIVE FOOD PREP DURING INSPECTION; WALK-IN-COOLER CAME DOWN TO 45 F AT THE CONCLUSION OF INSPECTION)
    Location: Main kitchen
    Equipment: Walk in cooler
  • Date marking
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: MAIN KITCHEN:SPINACH DIP NOT LABELED AT WALK-IN-COOLER.
    Location: Main kitchen
    Equipment: Walk in cooler
  • Food contact cleaning frequency (corrected on site)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: MAIN KITCHEN
    Location: Main kitchen
    Equipment: Slicer
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: HIGH VELOCITY 2ND BAR:KEEP REACH-IN-COOLER SHELVING/RACKS STORED OFF FLOOR AT LEAST 6 INCHES AT 2ND BAR.
    Location: 2nd bar
  • Wiping cloths / storage (corrected on site)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: HIGH VELOCITY DINING ROOM:KEEP WIPING TOWELS STORED IN SANITIZER BUCKETS WHEN NOT IN USE AT DINING ROOM LOCATION SERVER STATIONS.
    Location: Dining room
  • Equipment repair (corrected on site)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: MAIN KITCHEN:REPAIR WALK-IN-COOLER #A3 DOOR CLOSURE DEVICE SO THAT WALK-IN-COOLER DOOR CLOSES UP COMPLETELY PROPERLY WHEN ENTERING AND LEAVING WALK-IN-COOLER UNIT.
    Location: Main kitchen
    Equipment: Walk in cooler
  • Fixed equipment spacing/sealing (corrected on site)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: HIGH VELOCITY KITCHEN:SEAL HANDSINK FAUCET HEAD AT HIGH VELOCITY SANDWICH/SALAD PREP LOCATION SO THAT IT IS NOT MOVABLE.
    Location: Kitchen
    Equipment: Hand sink
  • Fixed equipment spacing/sealing (corrected on site)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: HIGH VELOCITY KITCHEN:SEAL HANDSINK FAUCET HEAD AT HIGH VELOCITY SANDWICH/SALAD PREP LOCATION SO THAT IT IS NOT MOVABLE.
    Location: Prep area
  • Non food contact surface cleaning frequency (corrected on site)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: HIGH VELOCITY 2ND BAR:IMPROVE ROUTINE CLEANING AND SANITIZING OF 2ND BAR REACH-IN-COOLER INTERIOR SURFACES AND SHELVING, ETC.
    Location: 2nd bar
    Equipment: Reach 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: HIGH VELOCITY:IMPROVE ROUTINE CLEANING AND SANITIZING OR SODA MACHINE NOZZELS AT SODA MACHINE NEAR HIGH VELOCITY KITCHEN ICE MACHINE AND AT EXPO-LINE LOCATION.
    Location: Kitchen
    Equipment: Soda machine
 09/12/2012Routine
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: CONTINUE TO MONITOR:MAIN KITCHEN:DISCONTINUE THE USE OF THE RUSTED MINI CAST IRON SKILLETS; REPLACE RUSTED SKILLETS.
    Location: Main kitchen
  • 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: MAIN KITCHEN:DENTED 6 LB. TOMATO SAUCE CANS.
    Location: Main kitchen
  • 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: HIGH VELOCITY BAR:BOX OF LEMONS STORED ON BAR HANDSINK--REMOVE.
    Location: Bar
    Equipment: Hand sink
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: HIGH VELOCITY BAR:CLEAN GLASSWARE STORED NEAR BAR HANDSINKS--REMOVE OR PROVIDE PROPER SPLASH GUARD SHIELDS FOR BAR HANDSINKS.
    Location: Bar
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: MAIN KITCHEN
    Location: Main kitchen
  • Three bay wash temperature (corrected)
    Wash solution temperature of manual warewashing sink is less than 110 degrees F.
    Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
    Comments: CONTINUE TO MONITOR. ESTABLISHMENT HAS ORDERED EXTERIOR TEMPERATURE GAUGES SO THAT EMPLOYEES CAN MONITOR WASH WATER TEMPERATURE.MAIN KITCHEN
    Location: Main kitchen
    Equipment: 3-bay
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS: TEMPORARY PLASTIC SINK SPLASH GUARD SHIELDS ARE INSTALLED AT THE BAR HANDSINKS. STAINLESS-STEEL SPLASH GUARDS ARE ON ORDER.HIGH VELOCITY BAR:PROVIDE SPLASH GUARD SHIELD AT BAR HANDSINKS TO PREVENT ANY POTENTIAL CROSS-CONTAMINATION OF FOOD AND/OR UTENSILS (EX. GLASSWARE).
    Location: Bar
    Equipment: Hand sink
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: HIGH VELOCITY BAR:ICE SCOOPS STORED ON LIQUOR BOTTLES AT BAR--DISCONTINUE THIS BEHAVIOR.
    Location: Bar
 06/01/2012Recheck
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: MAIN KITCHEN:DISCONTINUE THE USE OF THE RUSTED MINI CAST IRON SKILLETS; REPLACE RUSTED SKILLETS.
    Location: Main kitchen
  • 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: MAIN KITCHEN:DENTED 6 LB. TOMATO SAUCE CANS.
    Location: Main kitchen
  • 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: HIGH VELOCITY BAR:BOX OF LEMONS STORED ON BAR HANDSINK--REMOVE.
    Location: Bar
    Equipment: Hand sink
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: HIGH VELOCITY BAR:CLEAN GLASSWARE STORED NEAR BAR HANDSINKS--REMOVE OR PROVIDE PROPER SPLASH GUARD SHIELDS FOR BAR HANDSINKS.
    Location: Bar
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: MAIN KITCHEN
    Location: Main kitchen
  • Three bay wash temperature
    Wash solution temperature of manual warewashing sink is less than 110 degrees F.
    Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
    Comments: MAIN KITCHEN
    Location: Main kitchen
    Equipment: 3-bay
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: HIGH VELOCITY BAR:PROVIDE SPLASH GUARD SHIELD AT BAR HANDSINKS TO PREVENT ANY POTENTIAL CROSS-CONTAMINATION OF FOOD AND/OR UTENSILS (EX. GLASSWARE).
    Location: Bar
    Equipment: Hand sink
  • In use utensil storage
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: HIGH VELOCITY BAR:ICE SCOOPS STORED ON LIQUOR BOTTLES AT BAR--DISCONTINUE THIS BEHAVIOR.
    Location: Bar
 05/23/2012Routine
  • Bare hand contact (critical) (corrected)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: FOOD HANDLERS OBSERVED PLATING AND PREPARING SANDWICHES AT SALAD PREP LOCATION WITH BARE-HAND CONTACT WITH READY-TO-EAT FOODS.
  • 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: BAR AND MAIN KITCHEN BANQUET PREP LOCATION SANITIZER BUCKETS TOO LOW FOR QUAT (BELOW 200 PPM).MAINTAIN IN-PLACE SANITIZER BUCKETS FOR QUAT AT 200 PPM.
    Location: Bar
  • 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: BAR AND MAIN KITCHEN BANQUET PREP LOCATION SANITIZER BUCKETS TOO LOW FOR QUAT (BELOW 200 PPM).MAINTAIN IN-PLACE SANITIZER BUCKETS FOR QUAT AT 200 PPM.
    Location: Main bar
 02/04/2012Illness Complaint 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: HAMBURGERS HOLDING AT 122 F AT HIGH VELOCITY KITCHEN COOK-LINE.
    Location: Cook line
  • 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: SPAGHETTI STORED AT MAIN KITCHEN WALK-IN-COOLER AT 44 F - 47 F--FOOD WAS DISCARDED (DATED 1/31/12).
    Location: Main kitchen
    Equipment: Walk in cooler
  • Improper reheating (corrected)
    Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
    Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
    Comments: HAMBURGER PATTIES AT HIGH VELOCITY KITCHEN COOK-LINE WAS REHEATED PROPERLY TO 165 F BEFORE PLACED BACK INTO HOT-HOLDING STATUS.
    Location: Cook line
  • Bare hand contact (critical) (corrected)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: HIGH VELOCITY KITCHEN EMPLOYEES PLATING FOOD AND SANDWICHES WITH BARE-HAND CONTACT AT PREP STATIONS.
  • 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: EMPLOYEE DRINKS STORED IN HIGH VELOCITY REACH-IN-COOLER ON COOK-LINE AND STORED IN HIGH VELOCITY SANDWICH PREP COOLER.
    Location: Cook line
    Equipment: Reach in cooler
  • 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: EMPLOYEE DRINKS STORED IN HIGH VELOCITY REACH-IN-COOLER ON COOK-LINE AND STORED IN HIGH VELOCITY SANDWICH PREP COOLER.
    Location: Prep area
    Equipment: Cold top
  • Hand sink location blocked (corrected on site)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: BACK KITCHEN HANDSINKS AT MAIN KITCHEN BLOCKED WITH ROLLING CARTS AND EQUIPMENT.IN PROGRESS:HOT WATER AT KITCHEN AND HIGH VELOCITY BAR TOO HOT; MAINTAIN AT 100 F - 120 F.
    Location: Main kitchen
    Equipment: Hand sink
  • 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: BACK KITCHEN HANDSINKS AT MAIN KITCHEN BLOCKED WITH ROLLING CARTS AND EQUIPMENT.IN PROGRESS:HOT WATER AT KITCHEN AND HIGH VELOCITY BAR TOO HOT; MAINTAIN AT 100 F - 120 F.
    Location: Kitchen
    Equipment: Hand sink
  • 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: BACK KITCHEN HANDSINKS AT MAIN KITCHEN BLOCKED WITH ROLLING CARTS AND EQUIPMENT.IN PROGRESS:HOT WATER AT KITCHEN AND HIGH VELOCITY BAR TOO HOT; MAINTAIN AT 100 F - 120 F.
    Location: Main bar
    Equipment: Hand sink
  • 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: BACK KITCHEN HANDSINKS AT MAIN KITCHEN BLOCKED WITH ROLLING CARTS AND EQUIPMENT.IN PROGRESS:HOT WATER AT KITCHEN AND HIGH VELOCITY BAR TOO HOT; MAINTAIN AT 100 F - 120 F.
    Location: 2nd bar
    Equipment: Hand sink
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER BUCKETS BELOW 200 PPM FOR QUAT AT HIGH VELOCITY MAIN BAR AND AT BANQUET PANTRY PREP STATION IN MAIN KITCHEN.
    Location: Main bar
  • 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: IN-PLACE SANITIZER BUCKETS BELOW 200 PPM FOR QUAT AT HIGH VELOCITY MAIN BAR AND AT BANQUET PANTRY PREP STATION IN MAIN KITCHEN.
    Location: Main 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: FOOD STORED ON FLOOR AT MAIN BAR AND AT HIGH VELOCITY WALK-IN-COOLER.
    Location: Kitchen
    Equipment: Walk in cooler
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: FOOD STORED ON FLOOR AT MAIN BAR AND AT HIGH VELOCITY WALK-IN-COOLER.
    Location: Main bar
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: MONITOR PROPER ICE SCOOP STORAGE IN ICE BINS AT HIGH VELOCITY BARS.
    Location: Main bar
    Equipment: Ice bin
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: MONITOR PROPER ICE SCOOP STORAGE IN ICE BINS AT HIGH VELOCITY BARS.
    Location: 2nd bar
    Equipment: Ice bin
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP ALL SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT HIGH VELOCITY KITCHEN, MAIN BAR, AND 2ND BAR.KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES AT HIGH VELOCITY KITCHEN.
    Location: Main bar
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP ALL SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT HIGH VELOCITY KITCHEN, MAIN BAR, AND 2ND BAR.KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES AT HIGH VELOCITY KITCHEN.
    Location: 2nd bar
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP ALL SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT HIGH VELOCITY KITCHEN, MAIN BAR, AND 2ND BAR.KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES AT HIGH VELOCITY KITCHEN.
    Location: Kitchen
  • Jewelry prohibition (corrected)
    Employee wearing excessive jewelry.
    Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
    Comments: EX. BRACELETS
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
 02/04/2012Super Bowl Recheck
  • Bare hand contact (critical) (corrected on site)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: FOOD HANDLERS OBSERVED PLATING AND PREPARING SANDWICHES AT SALAD PREP LOCATION WITH BARE-HAND CONTACT WITH READY-TO-EAT FOODS.
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: BAR AND MAIN KITCHEN BANQUET PREP LOCATION SANITIZER BUCKETS TOO LOW FOR QUAT (BELOW 200 PPM).MAINTAIN IN-PLACE SANITIZER BUCKETS FOR QUAT AT 200 PPM.
    Location: Bar
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: BAR AND MAIN KITCHEN BANQUET PREP LOCATION SANITIZER BUCKETS TOO LOW FOR QUAT (BELOW 200 PPM).MAINTAIN IN-PLACE SANITIZER BUCKETS FOR QUAT AT 200 PPM.
    Location: Main bar
 02/01/2012Illness Complaint
  • 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: HAMBURGERS HOLDING AT 122 F AT HIGH VELOCITY KITCHEN COOK-LINE.
    Location: Cook line
  • 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: SPAGHETTI STORED AT MAIN KITCHEN WALK-IN-COOLER AT 44 F - 47 F--FOOD WAS DISCARDED (DATED 1/31/12).
    Location: Main kitchen
    Equipment: Walk in cooler
  • Improper reheating (corrected on site)
    Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
    Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
    Comments: HAMBURGER PATTIES AT HIGH VELOCITY KITCHEN COOK-LINE WAS REHEATED PROPERLY TO 165 F BEFORE PLACED BACK INTO HOT-HOLDING STATUS.
    Location: Cook line
  • Bare hand contact (critical) (corrected on site)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: HIGH VELOCITY KITCHEN EMPLOYEES PLATING FOOD AND SANDWICHES WITH BARE-HAND CONTACT AT PREP STATIONS.
  • 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 DRINKS STORED IN HIGH VELOCITY REACH-IN-COOLER ON COOK-LINE AND STORED IN HIGH VELOCITY SANDWICH PREP COOLER.
    Location: Cook line
    Equipment: Reach in cooler
  • 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 DRINKS STORED IN HIGH VELOCITY REACH-IN-COOLER ON COOK-LINE AND STORED IN HIGH VELOCITY SANDWICH PREP COOLER.
    Location: Prep area
    Equipment: Cold top
  • Hand sink location blocked (corrected on site)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: BACK KITCHEN HANDSINKS AT MAIN KITCHEN BLOCKED WITH ROLLING CARTS AND EQUIPMENT.HOT WATER AT KITCHEN AND HIGH VELOCITY BAR TOO HOT; MAINTAIN AT 100 F - 120 F.
    Location: Main kitchen
    Equipment: Hand sink
  • 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: BACK KITCHEN HANDSINKS AT MAIN KITCHEN BLOCKED WITH ROLLING CARTS AND EQUIPMENT.HOT WATER AT KITCHEN AND HIGH VELOCITY BAR TOO HOT; MAINTAIN AT 100 F - 120 F.
    Location: Kitchen
    Equipment: Hand sink
  • 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: BACK KITCHEN HANDSINKS AT MAIN KITCHEN BLOCKED WITH ROLLING CARTS AND EQUIPMENT.HOT WATER AT KITCHEN AND HIGH VELOCITY BAR TOO HOT; MAINTAIN AT 100 F - 120 F.
    Location: Main bar
    Equipment: Hand sink
  • 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: BACK KITCHEN HANDSINKS AT MAIN KITCHEN BLOCKED WITH ROLLING CARTS AND EQUIPMENT.HOT WATER AT KITCHEN AND HIGH VELOCITY BAR TOO HOT; MAINTAIN AT 100 F - 120 F.
    Location: 2nd bar
    Equipment: Hand sink
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER BUCKETS BELOW 200 PPM FOR QUAT AT HIGH VELOCITY MAIN BAR AND AT BANQUET PANTRY PREP STATION IN MAIN KITCHEN.
    Location: Main bar
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER BUCKETS BELOW 200 PPM FOR QUAT AT HIGH VELOCITY MAIN BAR AND AT BANQUET PANTRY PREP STATION IN MAIN KITCHEN.
    Location: Main kitchen
  • 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: FOOD STORED ON FLOOR AT MAIN BAR AND AT HIGH VELOCITY WALK-IN-COOLER.
    Location: Kitchen
    Equipment: Walk in cooler
  • Food storage (corrected on site)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: FOOD STORED ON FLOOR AT MAIN BAR AND AT HIGH VELOCITY WALK-IN-COOLER.
    Location: Main bar
  • In use utensil storage
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: MONITOR PROPER ICE SCOOP STORAGE IN ICE BINS AT HIGH VELOCITY BARS.
    Location: Main bar
    Equipment: Ice bin
  • In use utensil storage
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: MONITOR PROPER ICE SCOOP STORAGE IN ICE BINS AT HIGH VELOCITY BARS.
    Location: 2nd bar
    Equipment: Ice bin
  • Single Service/Equipment storage (corrected on site)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP ALL SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT HIGH VELOCITY KITCHEN, MAIN BAR, AND 2ND BAR.KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES AT HIGH VELOCITY KITCHEN.
    Location: Main bar
  • Single Service/Equipment storage (corrected on site)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP ALL SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT HIGH VELOCITY KITCHEN, MAIN BAR, AND 2ND BAR.KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES AT HIGH VELOCITY KITCHEN.
    Location: 2nd bar
  • Single Service/Equipment storage (corrected on site)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP ALL SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT HIGH VELOCITY KITCHEN, MAIN BAR, AND 2ND BAR.KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES AT HIGH VELOCITY KITCHEN.
    Location: Kitchen
  • Jewelry prohibition
    Employee wearing excessive jewelry.
    Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
    Comments: EX. BRACELETS
  • Hair restraints
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
 02/01/2012Super Bowl Routine
  • Raw animal foods / cooking (corrected)
    Raw animal food(s) not cooked to heat all parts to proper temperature(s).
    Correction: All animal food(s) must be cooked to required minimum cooking temperature(s).
    Comments: HIGH VELOCITY:RAW CHICKEN ON GRILL TEMP AT 150 F WHEN COOK SAID CHICKEN WAS READY. INSPECTOR TEMPERATURE AT 150 F. FOOD HANDLER WAS TOLD TO PUT CHICKEN BACK ON GRILL SO THAT THE INTERNAL TEMPERATURE COULD REACH 165 F FOR 15 SECONDS.
    Location: Cook line
    Equipment: Flat grill
  • Bare hand contact (critical) (corrected)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: HIGH VELOCITY:FOOD HANDLER ON COOK-LINE TOUCHING READY-TO-EAT FOODS WITH BARE-HAND CONTACT; ALSO EXPO-LINE AREA WHERE MANAGERS PLATE READY-TO-EAT FOODS SUCH AS FRENCH FRIES/PICKLES TOPPED ON SANDWICHES, ETC MUST BE GLOVED OR MUST USE UTENSILS. MONITOR HALLWAY PREP OUTSIDE OF MAIN KITCHEN; ENSURE THAT EMPLOYEES ARE NOT PREPPING AND HANDLING FOOD (EX. BAGLES/BREADS) WITH BARE HANDS. THERE IS ZERO TOLERANCE FOR BARE-HAND CONTACT WITH READY-TO-EAT FOODS. FAILURE OF COMPLIANCE IN THE FUTURE WILL RESULT WITH ADDITIONAL CITATIONS.
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: HIGH VELOCITY:EMPLOYEES MUST WASH HANDS PROPERLY BEFORE APPLYING NEW SETS OF GLOVES EACH TIME.
  • 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: MAIN KITCHEN:OPEN EMPLOYEE DRINK STORED ABOVE CLEAN DISHES AT KITCHEN 3-BAY SINK LOCATION--DISCONTINUE THIS BEHAVIOR.
    Location: Dish machine area
    Equipment: 3-bay
  • 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: MAIN KITCHEN
    Location: Kitchen
    Equipment: Mixer
  • 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: MAIN KITCHEN
    Location: Kitchen
    Equipment: Slicer
  • 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: HIGH VELOCITY: CONTINUE TO WORK ONHOT WATER TEMPERTURE AT MAIN BAR HANDSINK TOO HOT (CURRENTLY AT 123 F); MAINTAIN AT 100 F - 120 F AT ALL TIMES--REPAIR AND/OR ADJUST AS NEEDED.
    Location: Main bar
    Equipment: Hand sink
  • 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: HIGH VELOCITY: CONTINUE TO WORK ONHOT WATER TEMPERTURE AT MAIN BAR HANDSINK TOO HOT (CURRENTLY AT 123 F); MAINTAIN AT 100 F - 120 F AT ALL TIMES--REPAIR AND/OR ADJUST AS NEEDED.
    Location: Kitchen
    Equipment: Hand sink
  • 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: HIGH VELOCITY:FOOD HANDLER ON COOK-LINE WASHING HANDS AT COOK-LINE DUMPSINK WITHOUT USING HAND SOAP AND UNDER 20 SECONDS--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
  • 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: HIGH VELOCITY:FOOD HANDLER ON COOK-LINE WASHING HANDS AT COOK-LINE DUMPSINK WITHOUT USING HAND SOAP AND UNDER 20 SECONDS--DISCONTINUE THIS BEHAVIOR.
    Location: Cook line
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: CONTINUE TO MONITOR AND WORK ON:SANITIZER BUCKET BELOW 200 PPM AND WATER TEMPERATUER IS TOO HOT (115 F); MAINTAIN IN-PLACE SANITIZER BUCKETS AT 200 PPM AND WATER TEMPERATURE AT 75 F OR BELOW (COOL OR LUKEWARM WATER ONLY). CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS.
    Location: Main bar
    Equipment: Prep table
  • 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: CONTINUE TO MONITOR AND WORK ON:SANITIZER BUCKET BELOW 200 PPM AND WATER TEMPERATUER IS TOO HOT (115 F); MAINTAIN IN-PLACE SANITIZER BUCKETS AT 200 PPM AND WATER TEMPERATURE AT 75 F OR BELOW (COOL OR LUKEWARM WATER ONLY). CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS.
    Location: Prep area
  • Minimize contact (Non-Critical) (corrected)
    Bare hand contact not minimized with non ready to eat food(s).
    Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
    Comments: HIGH VELOCITY:MINIMIZE BARE-HAND CONTACT WITH NACHOS WHEN PREPPING WITH TOPPINGS BEFORE DISH GOES INTO OVEN AND ENSURE THAT THERE IS NO BARE-HAND CONTACT WITH NACHOS ARE TAKEN OUT OF THE OVEN AND GARNISHED WITH MORE READY-TO-EAT TOPPINGS.
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: MAIN KITCHEN:KEEP EQUIPMENT STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN DRY STORAGE ROOM.
    Location: Kitchen
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: MAIN KITCHEN:KEEP EQUIPMENT STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN DRY STORAGE ROOM.
    Location: Dry storage
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: MAIN KITCHEN:PROVIDE LIGHTS AT INTERIOR OF HOOD SYSTEMS WHERE OUT.
    Location: Kitchen
  • 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: HIGH VELOCITY & MAIN KITCHEN:IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING VENTS WHERE NEEDED AT KITCHEN LOCATION CEILING AND CEILING VENT ABOVE ICE MACHINE.
    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: HIGH VELOCITY:IMPROVE ROUTINE FLOOR CLEANING AND SANITIZING OF KITCHEN WALK-IN-KEG COOLER.MAIN KITCHEN:IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-FREEZER AND DRY STORAGE ROOM FLOORS.
    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: HIGH VELOCITY:IMPROVE ROUTINE FLOOR CLEANING AND SANITIZING OF KITCHEN WALK-IN-KEG COOLER.MAIN KITCHEN:IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-FREEZER AND DRY STORAGE ROOM FLOORS.
    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: HIGH VELOCITY:IMPROVE ROUTINE FLOOR CLEANING AND SANITIZING OF KITCHEN WALK-IN-KEG COOLER.MAIN KITCHEN:IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-FREEZER AND DRY STORAGE ROOM FLOORS.
    Location: Walk-in freezer
  • 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: HIGH VELOCITY:IMPROVE ROUTINE FLOOR CLEANING AND SANITIZING OF KITCHEN WALK-IN-KEG COOLER.MAIN KITCHEN:IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-FREEZER AND DRY STORAGE ROOM FLOORS.
    Location: Dry storage
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: HIGH VELOCITY
    Location: Kitchen
  • Wash temperature (corrected)
    Dishmachine wash temperature too low.
    Correction: Provide a wash solution temperature in accordance with data plate specifications.
    Comments: HIGH VELOCITY:WASH TEMPERATURE AT DISHMACHINE TOO LOW ACCORDING TO DATA PLATE; ENSURE THAT WASH TEMEPRATURE IS MAINTAIN AT 160 F DURING THE WASH CYCLE.CONTACT SERVICE PROVIDER TO REPAIR--ECOLAB SERVICE PROVIDER WAS CONTACTED ON-SITE DURING INSPECTION.
    Location: Kitchen
    Equipment: Dishmachine
  • 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: HIGH VELOCITY:PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT NAKED REFRIGERATION UNIT AT KITCHEN NEAR HIGH VELOCITY SALAD PREP STATION.
    Location: Kitchen
    Equipment: Reach in cooler
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: MAIN KITCHEN:REPAIR LEAKS AT INTERIOR OF MAIN KITCHEN WALK-IN-FREEZER.
    Location: Kitchen
    Equipment: Walk in 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: MAIN KITCHEN:KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN WALK-IN-FREEZER.
    Location: Kitchen
    Equipment: Walk in freezer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: HIGH VELOCITY:CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-REMOVE BROKEN GLASS OUT OF THE BOTTOM OF BAR REACH-IN-GLASS COOLERS.
    Location: Main bar
    Equipment: Reach in cooler
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: HIGH VELOCITY:PAPERTOWELS NOT AT ONE OF THE MAIN BAR HANDSINKS.
    Location: Main bar
    Equipment: Hand sink
  • Hand washing (where) (corrected)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: HIGH VELOCITY:FOOD HANDLER ON COOK-LINE OBSERVED WASHING HANDS AT DUMPSINK ON COOK-LINE--DISCONTINUE THIS BEHAVIOR AND WASH HANDS AT HANDSINKS ONLY.
    Location: Kitchen
    Equipment: Dump sink
  • Hand washing (where) (corrected)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: HIGH VELOCITY:FOOD HANDLER ON COOK-LINE OBSERVED WASHING HANDS AT DUMPSINK ON COOK-LINE--DISCONTINUE THIS BEHAVIOR AND WASH HANDS AT HANDSINKS ONLY.
    Location: Cook line
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: MAIN KITCHEN:REPAIR LEAKS AT BACK PREP ROOM SINK FAUCET HEAD WHEN WATER IS TURNED ON.
    Location: Kitchen (back)
    Equipment: Prep sink
  • No test kit (corrected)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: HIGH VELOCITY:PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR BOTH QUAT AND IODINE AND KEEP AT BAR LOCATIONS AT ALL TIMES SO THAT EMPLOYEES CAN TEST BAR DISHMACHINES AND IN-PLACE SANITIZERS WHEN NEEDED.
    Location: Main bar
    Equipment: 4-bay
  • No test kit (corrected)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: HIGH VELOCITY:PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR BOTH QUAT AND IODINE AND KEEP AT BAR LOCATIONS AT ALL TIMES SO THAT EMPLOYEES CAN TEST BAR DISHMACHINES AND IN-PLACE SANITIZERS WHEN NEEDED.
    Location: Main bar
    Equipment: Dishmachine
  • No test kit (corrected on site)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: HIGH VELOCITY:PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR BOTH QUAT AND IODINE AND KEEP AT BAR LOCATIONS AT ALL TIMES SO THAT EMPLOYEES CAN TEST BAR DISHMACHINES AND IN-PLACE SANITIZERS WHEN NEEDED.
    Location: 2nd bar
    Equipment: 4-bay
  • No test kit (corrected on site)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: HIGH VELOCITY:PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR BOTH QUAT AND IODINE AND KEEP AT BAR LOCATIONS AT ALL TIMES SO THAT EMPLOYEES CAN TEST BAR DISHMACHINES AND IN-PLACE SANITIZERS WHEN NEEDED.
    Location: 2nd bar
    Equipment: Dishmachine
 01/20/2012Recheck
  • Raw animal foods / cooking (corrected on site)
    Raw animal food(s) not cooked to heat all parts to proper temperature(s).
    Correction: All animal food(s) must be cooked to required minimum cooking temperature(s).
    Comments: HIGH VELOCITY:RAW CHICKEN ON GRILL TEMP AT 150 F WHEN COOK SAID CHICKEN WAS READY. INSPECTOR TEMPERATURE AT 150 F. FOOD HANDLER WAS TOLD TO PUT CHICKEN BACK ON GRILL SO THAT THE INTERNAL TEMPERATURE COULD REACH 165 F FOR 15 SECONDS.
    Location: Cook line
    Equipment: Flat grill
  • Bare hand contact (critical)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: HIGH VELOCITY:FOOD HANDLER ON COOK-LINE TOUCHING READY-TO-EAT FOODS WITH BARE-HAND CONTACT; ALSO EXPO-LINE AREA WHERE MANAGERS PLATE READY-TO-EAT FOODS SUCH AS FRENCH FRIES/PICKLES TOPPED ON SANDWICHES, ETC MUST BE GLOVED OR MUST USE UTENSILS. MONITOR HALLWAY PREP OUTSIDE OF MAIN KITCHEN; ENSURE THAT EMPLOYEES ARE NOT PREPPING AND HANDLING FOOD (EX. BAGLES/BREADS) WITH BARE HANDS. THERE IS ZERO TOLERANCE FOR BARE-HAND CONTACT WITH READY-TO-EAT FOODS. FAILURE OF COMPLIANCE IN THE FUTURE WILL RESULT WITH ADDITIONAL CITATIONS.
  • No hand washing (when) (corrected on site)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: HIGH VELOCITY:EMPLOYEES MUST WASH HANDS PROPERLY BEFORE APPLYING NEW SETS OF GLOVES EACH TIME.
  • 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: MAIN KITCHEN:OPEN EMPLOYEE DRINK STORED ABOVE CLEAN DISHES AT KITCHEN 3-BAY SINK LOCATION--DISCONTINUE THIS BEHAVIOR.
    Location: Dish machine area
    Equipment: 3-bay
  • Food contact cleaning frequency (corrected on site)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: MAIN KITCHEN
    Location: Kitchen
    Equipment: Mixer
  • Food contact cleaning frequency (corrected on site)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: MAIN KITCHEN
    Location: Kitchen
    Equipment: Slicer
  • 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: HIGH VELOCITY:HOT WATER TEMPERTURE AT MAIN BAR HANDSINK TOO HOT (CURRENTLY AT 128 F); MAINTAIN AT 100 F - 120 F AT ALL TIMES--REPAIR AND/OR ADJUST AS NEEDED.MAIN KITCHEN:DO NOT BLOCK HANDSINK WITH CARTS, TRASH CANS, ETC. AT 3-BAY DISH WASHING LOCATIONS OR AT ANY KITCHEN HANDSINKS.
    Location: Main bar
    Equipment: Hand sink
  • Hand sink location blocked (corrected on site)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HIGH VELOCITY:HOT WATER TEMPERTURE AT MAIN BAR HANDSINK TOO HOT (CURRENTLY AT 128 F); MAINTAIN AT 100 F - 120 F AT ALL TIMES--REPAIR AND/OR ADJUST AS NEEDED.MAIN KITCHEN:DO NOT BLOCK HANDSINK WITH CARTS, TRASH CANS, ETC. AT 3-BAY DISH WASHING LOCATIONS OR AT ANY KITCHEN HANDSINKS.
    Location: Kitchen
    Equipment: Hand sink
  • Improper hand washing (corrected on site)
    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: HIGH VELOCITY:FOOD HANDLER ON COOK-LINE WASHING HANDS AT COOK-LINE DUMPSINK WITHOUT USING HAND SOAP AND UNDER 20 SECONDS--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
  • Improper hand washing (corrected on site)
    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: HIGH VELOCITY:FOOD HANDLER ON COOK-LINE WASHING HANDS AT COOK-LINE DUMPSINK WITHOUT USING HAND SOAP AND UNDER 20 SECONDS--DISCONTINUE THIS BEHAVIOR.
    Location: Cook line
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: SANITIZER BUCKET BELOW 200 PPM AND WATER TEMPERATUER IS TOO HOT (115 F); MAINTAIN IN-PLACE SANITIZER BUCKETS AT 200 PPM AND WATER TEMPERATURE AT 75 F OR BELOW (COOL OR LUKEWARM WATER ONLY). CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS.
    Location: Main bar
    Equipment: Prep table
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: SANITIZER BUCKET BELOW 200 PPM AND WATER TEMPERATUER IS TOO HOT (115 F); MAINTAIN IN-PLACE SANITIZER BUCKETS AT 200 PPM AND WATER TEMPERATURE AT 75 F OR BELOW (COOL OR LUKEWARM WATER ONLY). CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS.
    Location: Prep area
  • Minimize contact (Non-Critical) (corrected on site)
    Bare hand contact not minimized with non ready to eat food(s).
    Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
    Comments: HIGH VELOCITY:MINIMIZE BARE-HAND CONTACT WITH NACHOS WHEN PREPPING WITH TOPPINGS BEFORE DISH GOES INTO OVEN AND ENSURE THAT THERE IS NO BARE-HAND CONTACT WITH NACHOS ARE TAKEN OUT OF THE OVEN AND GARNISHED WITH MORE READY-TO-EAT TOPPINGS.
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: MAIN KITCHEN:KEEP EQUIPMENT STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN DRY STORAGE ROOM.
    Location: Kitchen
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: MAIN KITCHEN:KEEP EQUIPMENT STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN DRY STORAGE ROOM.
    Location: Dry storage
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: MAIN KITCHEN:PROVIDE LIGHTS AT INTERIOR OF HOOD SYSTEMS WHERE OUT.
    Location: Kitchen
  • 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: HIGH VELOCITY & MAIN KITCHEN:IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING VENTS WHERE NEEDED AT KITCHEN LOCATION CEILING AND CEILING VENT ABOVE ICE MACHINE.
    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: HIGH VELOCITY:IMPROVE ROUTINE FLOOR CLEANING AND SANITIZING OF KITCHEN WALK-IN-KEG COOLER.MAIN KITCHEN:IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-FREEZER AND DRY STORAGE ROOM FLOORS.
    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: HIGH VELOCITY:IMPROVE ROUTINE FLOOR CLEANING AND SANITIZING OF KITCHEN WALK-IN-KEG COOLER.MAIN KITCHEN:IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-FREEZER AND DRY STORAGE ROOM FLOORS.
    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: HIGH VELOCITY:IMPROVE ROUTINE FLOOR CLEANING AND SANITIZING OF KITCHEN WALK-IN-KEG COOLER.MAIN KITCHEN:IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-FREEZER AND DRY STORAGE ROOM FLOORS.
    Location: Walk-in freezer
  • 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: HIGH VELOCITY:IMPROVE ROUTINE FLOOR CLEANING AND SANITIZING OF KITCHEN WALK-IN-KEG COOLER.MAIN KITCHEN:IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-FREEZER AND DRY STORAGE ROOM FLOORS.
    Location: Dry storage
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: HIGH VELOCITY
    Location: Kitchen
  • Wash temperature
    Dishmachine wash temperature too low.
    Correction: Provide a wash solution temperature in accordance with data plate specifications.
    Comments: HIGH VELOCITY:WASH TEMPERATURE AT DISHMACHINE TOO LOW ACCORDING TO DATA PLATE; ENSURE THAT WASH TEMEPRATURE IS MAINTAIN AT 160 F DURING THE WASH CYCLE.CONTACT SERVICE PROVIDER TO REPAIR--ECOLAB SERVICE PROVIDER WAS CONTACTED ON-SITE DURING INSPECTION.
    Location: Kitchen
    Equipment: Dishmachine
  • 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: HIGH VELOCITY:PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT NAKED REFRIGERATION UNIT AT KITCHEN NEAR HIGH VELOCITY SALAD PREP STATION.
    Location: Kitchen
    Equipment: Reach in cooler
  • Equipment drainage
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: MAIN KITCHEN:REPAIR LEAKS AT INTERIOR OF MAIN KITCHEN WALK-IN-FREEZER.
    Location: Kitchen
    Equipment: Walk in freezer
  • 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: MAIN KITCHEN:KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN WALK-IN-FREEZER.
    Location: Kitchen
    Equipment: Walk in freezer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: HIGH VELOCITY:CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-REMOVE BROKEN GLASS OUT OF THE BOTTOM OF BAR REACH-IN-GLASS COOLERS.
    Location: Main bar
    Equipment: Reach in cooler
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: HIGH VELOCITY:PAPERTOWELS NOT AT ONE OF THE MAIN BAR HANDSINKS.
    Location: Main bar
    Equipment: Hand sink
  • Hand washing (where) (corrected on site)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: HIGH VELOCITY:FOOD HANDLER ON COOK-LINE OBSERVED WASHING HANDS AT DUMPSINK ON COOK-LINE--DISCONTINUE THIS BEHAVIOR AND WASH HANDS AT HANDSINKS ONLY.
    Location: Kitchen
    Equipment: Dump sink
  • Hand washing (where) (corrected on site)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: HIGH VELOCITY:FOOD HANDLER ON COOK-LINE OBSERVED WASHING HANDS AT DUMPSINK ON COOK-LINE--DISCONTINUE THIS BEHAVIOR AND WASH HANDS AT HANDSINKS ONLY.
    Location: Cook line
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: MAIN KITCHEN:REPAIR LEAKS AT BACK PREP ROOM SINK FAUCET HEAD WHEN WATER IS TURNED ON.
    Location: Kitchen (back)
    Equipment: Prep sink
  • No test kit (corrected on site)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: HIGH VELOCITY:PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR BOTH QUAT AND IODINE AND KEEP AT BAR LOCATIONS AT ALL TIMES SO THAT EMPLOYEES CAN TEST BAR DISHMACHINES AND IN-PLACE SANITIZERS WHEN NEEDED.
    Location: Main bar
    Equipment: 4-bay
  • No test kit (corrected on site)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: HIGH VELOCITY:PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR BOTH QUAT AND IODINE AND KEEP AT BAR LOCATIONS AT ALL TIMES SO THAT EMPLOYEES CAN TEST BAR DISHMACHINES AND IN-PLACE SANITIZERS WHEN NEEDED.
    Location: Main bar
    Equipment: Dishmachine
  • No test kit (corrected on site)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: HIGH VELOCITY:PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR BOTH QUAT AND IODINE AND KEEP AT BAR LOCATIONS AT ALL TIMES SO THAT EMPLOYEES CAN TEST BAR DISHMACHINES AND IN-PLACE SANITIZERS WHEN NEEDED.
    Location: 2nd bar
    Equipment: 4-bay
  • No test kit (corrected on site)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: HIGH VELOCITY:PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR BOTH QUAT AND IODINE AND KEEP AT BAR LOCATIONS AT ALL TIMES SO THAT EMPLOYEES CAN TEST BAR DISHMACHINES AND IN-PLACE SANITIZERS WHEN NEEDED.
    Location: 2nd bar
    Equipment: Dishmachine
 01/11/2012Routine

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