- 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: COOLER UNIT AT 51 F WHERE MOZZERELLA CHESSE IS STORED--DISCARDED.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- 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 HANDLER OBSERVED USING BARE-HAND CONTACT HANDLING/PREPPING LETTUCE--DISCONTINUE THIS BEHAVIOR.
- 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: FOOD HANDLERS OBSERVED NOT WASHING HANDS PROPERLY BEFORE APPLYING NEW SETS OF GLOVES--DISCONTINUE THIS BEHAVIOR.
- 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.
Location: Kitchen
Equipment: Slicer
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: BRISKET THAWING IMPROPERLY (EX. NOT UNDER RUNNING WATER).
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: BAR DISHMACHINE IS OUT OF SERVICE--REPAIR.
Location: Bar
Equipment: Dishmachine
- Water pressure (corrected)
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
Comments: IN PROGRESS: WORK ORDER.SERVICE BAR HANDSINK LOW HOT WATER PRESSURE (EX. LOW STREAM).
Location: Bar
Equipment: Hand sink
|
11/07/2014 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: COOLER UNIT AT 51 F WHERE MOZZERELLA CHESSE IS STORED--DISCARDED.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- 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 HANDLER OBSERVED USING BARE-HAND CONTACT HANDLING/PREPPING LETTUCE--DISCONTINUE THIS BEHAVIOR.
- 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: FOOD HANDLERS OBSERVED NOT WASHING HANDS PROPERLY BEFORE APPLYING NEW SETS OF GLOVES--DISCONTINUE THIS BEHAVIOR.
- 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.
Location: Kitchen
Equipment: Slicer
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: BRISKET THAWING IMPROPERLY (EX. NOT UNDER RUNNING WATER).
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: BAR DISHMACHINE IS OUT OF SERVICE--REPAIR.
Location: Bar
Equipment: Dishmachine
- Water pressure
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
Comments: IN PROGRESS: WORK ORDER.SERVICE BAR HANDSINK LOW HOT WATER PRESSURE (EX. LOW STREAM).
Location: Bar
Equipment: Hand sink
|
10/27/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: COOLER UNIT AT 47 F WHERE MOZZERELLA CHESSE IS STORED.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- 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: FOOD HANDLER OBSERVED USING BARE-HAND CONTACT HANDLING/PREPPING LETTUCE--DISCONTINUE THIS BEHAVIOR.
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: FOOD HANDLERS OBSERVED NOT WASHING HANDS PROPERLY BEFORE APPLYING NEW SETS OF GLOVES--DISCONTINUE THIS BEHAVIOR.
- 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.
Location: Kitchen
Equipment: Slicer
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: BRISKET THAWING IMPROPERLY (EX. NOT UNDER RUNNING WATER).
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: BAR DISHMACHINE IS OUT OF SERVICE--REPAIR.
Location: Bar
Equipment: Dishmachine
- Water pressure
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
Comments: SERVICE BAR HANDSINK LOW HOT WATER PRESSURE (EX. LOW STREAM).
Location: Bar
Equipment: Hand sink
|
10/16/2014 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: CHICKEN AT 130 F AT HOT-HOLDING UNIT ON COOK-LINE.*CORRECTIVE ACTION* CHICKEN WAS REHEATED PROPERLY TO 165 F.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- 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: CHICKEN AT 130 F AT HOT-HOLDING UNIT ON COOK-LINE.*CORRECTIVE ACTION* CHICKEN WAS REHEATED PROPERLY TO 165 F.
Location: Cook line
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL PLATE DOLLIES IN ALL LOCATIONS.
Location: -
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: STORE AND INVERT ALL CLEAN UTENSILS PROPERLY (EX. SPOONS). STORE AND GRAB UTENSILS AT THE HANDLES AND NOT HEADS OF UTENSILS.
Location: Kitchen
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Kitchen
Equipment: Cold top
|
06/05/2014 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: CHICKEN AT 130 F AT HOT-HOLDING UNIT ON COOK-LINE.*CORRECTIVE ACTION* CHICKEN WAS REHEATED PROPERLY TO 165 F.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- 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: CHICKEN AT 130 F AT HOT-HOLDING UNIT ON COOK-LINE.*CORRECTIVE ACTION* CHICKEN WAS REHEATED PROPERLY TO 165 F.
Location: Cook line
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL PLATE DOLLIES IN ALL LOCATIONS.
Location: -
- Improper storage of clean equipment (corrected on site)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: STORE AND INVERT ALL CLEAN UTENSILS PROPERLY (EX. SPOONS). STORE AND GRAB UTENSILS AT THE HANDLES AND NOT HEADS OF UTENSILS.
Location: Kitchen
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Kitchen
Equipment: Cold top
|
05/29/2014 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: CHICKEN AT 130 F AT HOT-HOLDING UNIT ON COOK-LINE.*CORRECTIVE ACTION* CHICKEN WAS REHEATED PROPERLY TO 165 F.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- 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: CHICKEN AT 130 F AT HOT-HOLDING UNIT ON COOK-LINE.*CORRECTIVE ACTION* CHICKEN WAS REHEATED PROPERLY TO 165 F.
Location: Cook line
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL PLATE DOLLIES IN ALL LOCATIONS.
Location: -
- Improper storage of clean equipment (corrected on site)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: STORE AND INVERT ALL CLEAN UTENSILS PROPERLY (EX. SPOONS). STORE AND GRAB UTENSILS AT THE HANDLES AND NOT HEADS OF UTENSILS.
Location: 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.
Location: Kitchen
Equipment: Cold top
|
05/20/2014 | Routine |
- 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: IMPROVEMENTS NEEDED.
Location: Service counter
Equipment: Slicer
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: IN PROGESS: REPLACE CUTTING BOARDS WHERE NEEDED--ON ORDER.
Location: Kitchen
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: LABEL BULK FOOD INGREDIENTS SUCH AS FLOUR AND BREADCRUMBS AT SALAD PANTRY LOCATION.
Location: Service counter
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR THERMOMETER AT SALAD PANTRY COLD-TOP UNIT.
Location: Service counter
Equipment: Cold top
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE DAMAGED/PEELING SHELF AT SERVICE ALLEY REACH-IN-COOLER WHERE MILK IS STORED AT DISH ROOM--IN PROGRESS.
Location: Kitchen
Equipment: Reach in cooler
|
02/11/2014 | Recheck |
- 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: IMPROVEMENTS NEEDED.
Location: Service counter
Equipment: Slicer
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: REPLACE CUTTING BOARDS WHERE NEEDED--ON ORDER.
Location: Kitchen
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: LABEL BULK FOOD INGREDIENTS SUCH AS FLOUR AND BREADCRUMBS AT SALAD PANTRY LOCATION.
Location: Service counter
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR THERMOMETER AT SALAD PANTRY COLD-TOP UNIT.
Location: Service counter
Equipment: Cold top
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE DAMAGED/PEELING SHELF AT SERVICE ALLEY REACH-IN-COOLER WHERE MILK IS STORED AT DISH ROOM--IN PROGRESS.
Location: Kitchen
Equipment: Reach in cooler
|
02/04/2014 | Recheck |
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: REPLACE CUTTING BOARDS WHERE NEEDED--ON ORDER.
Location: Kitchen
- Bulk labeling (corrected on site)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: LABEL BULK FOOD INGREDIENTS SUCH AS FLOUR AND BREADCRUMBS AT SALAD PANTRY LOCATION.
Location: Service counter
- 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: PROVIDE INTERIOR THERMOMETER AT SALAD PANTRY COLD-TOP UNIT.
Location: Service counter
Equipment: Cold top
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE DAMAGED/PEELING SHELF AT SERVICE ALLEY REACH-IN-COOLER WHERE MILK IS STORED AT DISH ROOM.
Location: Kitchen
Equipment: Reach in cooler
|
01/23/2014 | Routine |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: COLD TOP REACH IN SALAD COOLER HOLDING FOODS BETWEEN 43 AND 47 DEGREES.REPAIR COOLER TO HOLD FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER.RECHECK 7/30; COLD TOP COOLER REPAIRED AND WAS HOLDING AT 41 DEGREES F.
Location: Kitchen
Equipment: Cold top
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNATS FLYING AROUND IN THE BAR LOCATED AT OSTERIO PRONTO.ELIMINATE BREEDING GROUNDS FOR GNATS. KEEP SURFACES CLEAN AND DRY, ESPECIALLY OVER NITE.
Location: Bar
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FOOD EMPLOYEE DICING TOMATOES ON SURFACE OF CUTTING BOARD SCRATCHED AND SOILED IN THE CREVICES.CLEAN BOARD THOROUGHLY TO REMOVE ALL BUILD UP.
Location: Kitchen
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO SANITIZER RELEASED AFTER CYCLING DISH MACHINE IN OSTERIO PRONTO BAR. SANITIZER BOTTLE EMPTY HOOKED UP TO MACHINE.MONITOR SANITIZER LEVELS ON A DAILY BASIS TO ENSURE GLASS WARE AND EQUIPMENT ARE SANITIZED PROPERLY.
Location: Dish machine area
Equipment: Dishmachine
- 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: PROVIDE THERMOMETERS INSIDE BEVERAGE AIR REFRIGERATOR IN SALAD PREP AREA.
Location: 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 EMPLOYEE REMOVING TIRAMUSA FROM A LARGE CONTAINER STORED NEXT TO THE HAND SINK IN PREP AREA. DISCONTINUE PREPARING FOOD NEAR HAND SINK TO PREVENT POSSIBLE CONTAMINATION OF THE FOOD.
Location: Kitchen
- 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: SODA GUN HOLSTER SOILED WITH BUILD UP LOCATED IN THE TAVERN.CLEAN AND SANITIZE THOROUGHLY.
Location: Bar
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: HAND SOAP NOT AVAILABLE AT HAND SINK LOCATED IN THE TAVERN.PROVIDE SOAP.
Location: Bar
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE AT THE HAND SINK LOCATED IN THE TAVERN.PROVIDE PAPER TOWELS AT HAND SINK.
Location: Bar
|
07/25/2013 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: COLD TOP REACH IN SALAD COOLER HOLDING FOODS BETWEEN 43 AND 47 DEGREES.REPAIR COOLER TO HOLD FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER.
Location: Kitchen
Equipment: Cold top
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNATS FLYING AROUND IN THE BAR LOCATED AT OSTERIO PRONTO.ELIMINATE BREEDING GROUNDS FOR GNATS. KEEP SURFACES CLEAN AND DRY, ESPECIALLY OVER NITE.
Location: Bar
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FOOD EMPLOYEE DICING TOMATOES ON SURFACE OF CUTTING BOARD SCRATCHED AND SOILED IN THE CREVICES.CLEAN BOARD THOROUGHLY TO REMOVE ALL BUILD UP.
Location: Kitchen
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO SANITIZER RELEASED AFTER CYCLING DISH MACHINE IN OSTERIO PRONTO BAR. SANITIZER BOTTLE EMPTY HOOKED UP TO MACHINE.MONITOR SANITIZER LEVELS ON A DAILY BASIS TO ENSURE GLASS WARE AND EQUIPMENT ARE SANITIZED PROPERLY.
Location: Dish machine area
Equipment: Dishmachine
- 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: PROVIDE THERMOMETERS INSIDE BEVERAGE AIR REFRIGERATOR IN SALAD PREP AREA.
Location: 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 EMPLOYEE REMOVING TIRAMUSA FROM A LARGE CONTAINER STORED NEXT TO THE HAND SINK IN PREP AREA. DISCONTINUE PREPARING FOOD NEAR HAND SINK TO PREVENT POSSIBLE CONTAMINATION OF THE FOOD.
Location: Kitchen
- 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: SODA GUN HOLSTER SOILED WITH BUILD UP LOCATED IN THE TAVERN.CLEAN AND SANITIZE THOROUGHLY.
Location: Bar
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: HAND SOAP NOT AVAILABLE AT HAND SINK LOCATED IN THE TAVERN.PROVIDE SOAP.
Location: Bar
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE AT THE HAND SINK LOCATED IN THE TAVERN.PROVIDE PAPER TOWELS AT HAND SINK.
Location: Bar
|
07/16/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: -PRE-PORTIONED AND LOOSE PASTA AT 46 F ON TOP AT COLD-TOP UNIT AT FRONT LINE.-COLD-TOP COOLER ON FRONT LINE ON BOTTOM AT 45 F.-5 CONTAINERS OF RICE HOLDING AT 45 F BOTTOM COOLER DRAWERS LOCATED AT FRY SIDE STATION. DECREASE PORTION SIZE IN CONTAINERS.-EGG PLANT HOLDING AT 51 F ON COLD-TOP FRONT LINE (DOUBLED PANNED).-COOKED CHICKEN BREASTS HOLDING AT 55 F STORED COVERED AT BACK GRILL SIDE COOLER.
Location: Kitchen (front)
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: -PRE-PORTIONED AND LOOSE PASTA AT 46 F ON TOP AT COLD-TOP UNIT AT FRONT LINE.-COLD-TOP COOLER ON FRONT LINE ON BOTTOM AT 45 F.-5 CONTAINERS OF RICE HOLDING AT 45 F BOTTOM COOLER DRAWERS LOCATED AT FRY SIDE STATION. DECREASE PORTION SIZE IN CONTAINERS.-EGG PLANT HOLDING AT 51 F ON COLD-TOP FRONT LINE (DOUBLED PANNED).-COOKED CHICKEN BREASTS HOLDING AT 55 F STORED COVERED AT BACK GRILL SIDE COOLER.
Location: Kitchen (front)
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: -PRE-PORTIONED AND LOOSE PASTA AT 46 F ON TOP AT COLD-TOP UNIT AT FRONT LINE.-COLD-TOP COOLER ON FRONT LINE ON BOTTOM AT 45 F.-5 CONTAINERS OF RICE HOLDING AT 45 F BOTTOM COOLER DRAWERS LOCATED AT FRY SIDE STATION. DECREASE PORTION SIZE IN CONTAINERS.-EGG PLANT HOLDING AT 51 F ON COLD-TOP FRONT LINE (DOUBLED PANNED).-COOKED CHICKEN BREASTS HOLDING AT 55 F STORED COVERED AT BACK GRILL SIDE COOLER.
Location: Kitchen (back)
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: -PRE-PORTIONED AND LOOSE PASTA AT 46 F ON TOP AT COLD-TOP UNIT AT FRONT LINE.-COLD-TOP COOLER ON FRONT LINE ON BOTTOM AT 45 F.-5 CONTAINERS OF RICE HOLDING AT 45 F BOTTOM COOLER DRAWERS LOCATED AT FRY SIDE STATION. DECREASE PORTION SIZE IN CONTAINERS.-EGG PLANT HOLDING AT 51 F ON COLD-TOP FRONT LINE (DOUBLED PANNED).-COOKED CHICKEN BREASTS HOLDING AT 55 F STORED COVERED AT BACK GRILL SIDE COOLER.
Location: Kitchen (front)
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: -PRE-PORTIONED AND LOOSE PASTA AT 46 F ON TOP AT COLD-TOP UNIT AT FRONT LINE.-COLD-TOP COOLER ON FRONT LINE ON BOTTOM AT 45 F.-5 CONTAINERS OF RICE HOLDING AT 45 F BOTTOM COOLER DRAWERS LOCATED AT FRY SIDE STATION. DECREASE PORTION SIZE IN CONTAINERS.-EGG PLANT HOLDING AT 51 F ON COLD-TOP FRONT LINE (DOUBLED PANNED).-COOKED CHICKEN BREASTS HOLDING AT 55 F STORED COVERED AT BACK GRILL SIDE COOLER.
Location: Kitchen (back)
Equipment: Reach in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: PROVOLONE CHEESE AND AVACADOS STORED WITH RAW STEAKS IN COOLER DRAWER AT BACK GRILL SIDE COOLER.
Location: Kitchen (back)
Equipment: Cooler drawers
- 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: DELI LOCATION:SLICER SOILED ON THE ENTIRE BACK SIDE OF BLADE ((FOOD RESIDUE).
Location: Deli area
Equipment: Slicer
- Thermometer not calibrated (corrected)
Thermometer(s) are not calibrated.
Correction: Thermometer(s) shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy.
Comments: CURRENT CHEF THERMOMETER 5 DEGRESS OR MORE OFF.
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: PURCHASE DIGITAL PROBE THERMOMETERS.
|
02/15/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: -PRE-PORTIONED AND LOOSE PASTA AT 46 F ON TOP AT COLD-TOP UNIT AT FRONT LINE.-COLD-TOP COOLER ON FRONT LINE ON BOTTOM AT 45 F.-5 CONTAINERS OF RICE HOLDING AT 45 F BOTTOM COOLER DRAWERS LOCATED AT FRY SIDE STATION. DECREASE PORTION SIZE IN CONTAINERS.-EGG PLANT HOLDING AT 51 F ON COLD-TOP FRONT LINE (DOUBLED PANNED).-COOKED CHICKEN BREASTS HOLDING AT 55 F STORED COVERED AT BACK GRILL SIDE COOLER.
Location: Kitchen (front)
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: -PRE-PORTIONED AND LOOSE PASTA AT 46 F ON TOP AT COLD-TOP UNIT AT FRONT LINE.-COLD-TOP COOLER ON FRONT LINE ON BOTTOM AT 45 F.-5 CONTAINERS OF RICE HOLDING AT 45 F BOTTOM COOLER DRAWERS LOCATED AT FRY SIDE STATION. DECREASE PORTION SIZE IN CONTAINERS.-EGG PLANT HOLDING AT 51 F ON COLD-TOP FRONT LINE (DOUBLED PANNED).-COOKED CHICKEN BREASTS HOLDING AT 55 F STORED COVERED AT BACK GRILL SIDE COOLER.
Location: Kitchen (front)
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: -PRE-PORTIONED AND LOOSE PASTA AT 46 F ON TOP AT COLD-TOP UNIT AT FRONT LINE.-COLD-TOP COOLER ON FRONT LINE ON BOTTOM AT 45 F.-5 CONTAINERS OF RICE HOLDING AT 45 F BOTTOM COOLER DRAWERS LOCATED AT FRY SIDE STATION. DECREASE PORTION SIZE IN CONTAINERS.-EGG PLANT HOLDING AT 51 F ON COLD-TOP FRONT LINE (DOUBLED PANNED).-COOKED CHICKEN BREASTS HOLDING AT 55 F STORED COVERED AT BACK GRILL SIDE COOLER.
Location: Kitchen (back)
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: -PRE-PORTIONED AND LOOSE PASTA AT 46 F ON TOP AT COLD-TOP UNIT AT FRONT LINE.-COLD-TOP COOLER ON FRONT LINE ON BOTTOM AT 45 F.-5 CONTAINERS OF RICE HOLDING AT 45 F BOTTOM COOLER DRAWERS LOCATED AT FRY SIDE STATION. DECREASE PORTION SIZE IN CONTAINERS.-EGG PLANT HOLDING AT 51 F ON COLD-TOP FRONT LINE (DOUBLED PANNED).-COOKED CHICKEN BREASTS HOLDING AT 55 F STORED COVERED AT BACK GRILL SIDE COOLER.
Location: Kitchen (front)
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: -PRE-PORTIONED AND LOOSE PASTA AT 46 F ON TOP AT COLD-TOP UNIT AT FRONT LINE.-COLD-TOP COOLER ON FRONT LINE ON BOTTOM AT 45 F.-5 CONTAINERS OF RICE HOLDING AT 45 F BOTTOM COOLER DRAWERS LOCATED AT FRY SIDE STATION. DECREASE PORTION SIZE IN CONTAINERS.-EGG PLANT HOLDING AT 51 F ON COLD-TOP FRONT LINE (DOUBLED PANNED).-COOKED CHICKEN BREASTS HOLDING AT 55 F STORED COVERED AT BACK GRILL SIDE COOLER.
Location: Kitchen (back)
Equipment: Reach in cooler
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: PROVOLONE CHEESE AND AVACADOS STORED WITH RAW STEAKS IN COOLER DRAWER AT BACK GRILL SIDE COOLER.
Location: Kitchen (back)
Equipment: Cooler drawers
- 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: DELI LOCATION:SLICER SOILED ON THE ENTIRE BACK SIDE OF BLADE ((FOOD RESIDUE).
Location: Deli area
Equipment: Slicer
- Thermometer not calibrated
Thermometer(s) are not calibrated.
Correction: Thermometer(s) shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy.
Comments: CURRENT CHEF THERMOMETER 5 DEGRESS OR MORE OFF.
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: PURCHASE DIGITAL PROBE THERMOMETERS.
|
02/07/2013 | Routine |
- 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: OSTERIO PRONTO:LARGE CONTAINER OF MEAT SAUCE NOT DATEMARKED.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: OSTERIO PRONTO/BACK KITCHEN:DRIED FOOD RESIDUE ON 3 SAUTE PANS ON POTS/PANS STORAGE SHELVING AT BACK KITCHEN; CLEAN AND SANITIZE PROPERLY AFTER EACH USE.
Location: Kitchen (back)
- 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: OSTERIO PRONTO:CHEMICAL SANITIZER AT 500 PPM FOR QUAT AT KITCHEN AND GREATER THAN 500 PPM FOR QUAT AT BARS.
Location: Kitchen
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: OSTERIO PRONTO:CHEMICAL SANITIZER AT 500 PPM FOR QUAT AT KITCHEN AND GREATER THAN 500 PPM FOR QUAT AT BARS.
Location: Bar
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: OSTERIO PRONTO:CUTTING BOARDS AT COLD-TOP UNITS ARE STAINED; CLEAN AND SANITIZE BETWEEN USES.REPLACE/RESUFACE DAMAGED CUTTING BOARDS WHERE NEEDED.
Location: Kitchen (front)
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: OSTERIO PRONTO:CUTTING BOARDS AT COLD-TOP UNITS ARE STAINED; CLEAN AND SANITIZE BETWEEN USES.REPLACE/RESUFACE DAMAGED CUTTING BOARDS WHERE NEEDED.
Location: Prep area
|
09/26/2012 | Recheck |
- 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: OSTERIO PRONTO:LARGE CONTAINER OF MEAT SAUCE NOT DATEMARKED.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: OSTERIO PRONTO/BACK KITCHEN:DRIED FOOD RESIDUE ON 3 SAUTE PANS ON POTS/PANS STORAGE SHELVING AT BACK KITCHEN; CLEAN AND SANITIZE PROPERLY AFTER EACH USE.
Location: Kitchen (back)
- 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: OSTERIO PRONTO:CHEMICAL SANITIZER AT 500 PPM FOR QUAT AT KITCHEN AND GREATER THAN 500 PPM FOR QUAT AT BARS.
Location: Kitchen
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: OSTERIO PRONTO:CHEMICAL SANITIZER AT 500 PPM FOR QUAT AT KITCHEN AND GREATER THAN 500 PPM FOR QUAT AT BARS.
Location: Bar
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: OSTERIO PRONTO:CUTTING BOARDS AT COLD-TOP UNITS ARE STAINED; CLEAN AND SANITIZE BETWEEN USES.REPLACE/RESUFACE DAMAGED CUTTING BOARDS WHERE NEEDED.
Location: Kitchen (front)
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: OSTERIO PRONTO:CUTTING BOARDS AT COLD-TOP UNITS ARE STAINED; CLEAN AND SANITIZE BETWEEN USES.REPLACE/RESUFACE DAMAGED CUTTING BOARDS WHERE NEEDED.
Location: Prep area
|
09/12/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: OSTERIO PRONTO:GRILLED CHICKEN (COVERED AND WRAPPED) AT 43 -44 F AT REFRIGERATION DRAWERS AT BACK KITCHEN COOK-LINE.*CORRECTIVE ACTION--CHILL BLASTERKITCHEN BEHIND MERCATO:COOKED SALMON (COVERED AND WRAPPED) AT 43 - 44 F IN WALK-IN- COOLER.*CORRECTIVE ACTON--WALK-IN-FREEZERMERCATO:COLD TOP UNIT TEMPERATURE AT 43 - 44 F.*CORRECTIVE ACTION--ENGINEER CONTACTED ON-SITE AND REPAIRED.
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: OSTERIO PRONTO:GRILLED CHICKEN (COVERED AND WRAPPED) AT 43 -44 F AT REFRIGERATION DRAWERS AT BACK KITCHEN COOK-LINE.*CORRECTIVE ACTION--CHILL BLASTERKITCHEN BEHIND MERCATO:COOKED SALMON (COVERED AND WRAPPED) AT 43 - 44 F IN WALK-IN- COOLER.*CORRECTIVE ACTON--WALK-IN-FREEZERMERCATO:COLD TOP UNIT TEMPERATURE AT 43 - 44 F.*CORRECTIVE ACTION--ENGINEER CONTACTED ON-SITE AND REPAIRED.
Location: Kitchen
Equipment: Walk in cooler
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: OSTERIO PRONTO:GRILLED CHICKEN (COVERED AND WRAPPED) AT 43 -44 F AT REFRIGERATION DRAWERS AT BACK KITCHEN COOK-LINE.*CORRECTIVE ACTION--CHILL BLASTERKITCHEN BEHIND MERCATO:COOKED SALMON (COVERED AND WRAPPED) AT 43 - 44 F IN WALK-IN- COOLER.*CORRECTIVE ACTON--WALK-IN-FREEZERMERCATO:COLD TOP UNIT TEMPERATURE AT 43 - 44 F.*CORRECTIVE ACTION--ENGINEER CONTACTED ON-SITE AND REPAIRED.
Location: Service counter
Equipment: Cold top
- 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 BEHIND MERCATO
Location: Kitchen
Equipment: Can opener
- Water pressure (corrected)
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
Comments: MERCATO:LOW COLD WATER PRESSURE AT HANDSINK--REPAIR.
Location: Service counter
Equipment: Hand sink
|
06/01/2012 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: OSTERIO PRONTO:GRILLED CHICKEN (COVERED AND WRAPPED) AT 43 -44 F AT REFRIGERATION DRAWERS AT BACK KITCHEN COOK-LINE.*CORRECTIVE ACTION--CHILL BLASTERKITCHEN BEHIND MERCATO:COOKED SALMON (COVERED AND WRAPPED) AT 43 - 44 F IN WALK-IN- COOLER.*CORRECTIVE ACTON--WALK-IN-FREEZERMERCATO:COLD TOP UNIT TEMPERATURE AT 43 - 44 F.*CORRECTIVE ACTION--ENGINEER CONTACTED ON-SITE AND REPAIRED.
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: OSTERIO PRONTO:GRILLED CHICKEN (COVERED AND WRAPPED) AT 43 -44 F AT REFRIGERATION DRAWERS AT BACK KITCHEN COOK-LINE.*CORRECTIVE ACTION--CHILL BLASTERKITCHEN BEHIND MERCATO:COOKED SALMON (COVERED AND WRAPPED) AT 43 - 44 F IN WALK-IN- COOLER.*CORRECTIVE ACTON--WALK-IN-FREEZERMERCATO:COLD TOP UNIT TEMPERATURE AT 43 - 44 F.*CORRECTIVE ACTION--ENGINEER CONTACTED ON-SITE AND REPAIRED.
Location: Kitchen
Equipment: Walk in cooler
- 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: OSTERIO PRONTO:GRILLED CHICKEN (COVERED AND WRAPPED) AT 43 -44 F AT REFRIGERATION DRAWERS AT BACK KITCHEN COOK-LINE.*CORRECTIVE ACTION--CHILL BLASTERKITCHEN BEHIND MERCATO:COOKED SALMON (COVERED AND WRAPPED) AT 43 - 44 F IN WALK-IN- COOLER.*CORRECTIVE ACTON--WALK-IN-FREEZERMERCATO:COLD TOP UNIT TEMPERATURE AT 43 - 44 F.*CORRECTIVE ACTION--ENGINEER CONTACTED ON-SITE AND REPAIRED.
Location: Service counter
Equipment: Cold top
- 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 BEHIND MERCATO
Location: Kitchen
Equipment: Can opener
- Water pressure (corrected on site)
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
Comments: MERCATO:LOW COLD WATER PRESSURE AT HANDSINK--REPAIR.
Location: Service counter
Equipment: Hand sink
|
05/23/2012 | Routine |
- 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.
Location: Kitchen
- Utensils - poor repair - calibration (corrected on site)
Utensils not maintained in good repair or calibration.
Correction: Maintain all utensils in good repair and calibration.
Comments: SAUTE PANS FOOD CONTACT SURFACE SCRATCHED, SCORCHED, AND PEELING. REPLACE PANS. CHEF VOLUNTARILY DISCARDED
- Contamination of sanitized tableware (corrected on site)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: CLEAN AND SANITIZED SPOONS, KNIVES, FORKS STORED WITH HANDLES "DOWN" IN CONTAINERS. STORE CLEAN UTENSILS WITH HANDLES "UP" TO PROTECT FROM CONTAMINATION.
|
02/01/2012 | Super Bowl Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. PRE PORTIONED SPAGHETTI HOLDING AT 46 DEGREES INSIDE COOLER DRAWER ON FRONT SERVICE LINE. PASTA SHOULD MAINTAIN 41 DEGREES F OR L OWER. DECREASE PORTIONS STORED INSIDE COOLER, REMOVE PASTA FROM BAGS, ETC....TO MAINTAIN PASTA AT THE PROPER TEMPERATURE.2. REACH IN COOLER ON BACK SERVICE LINE HOLDING POTENTIALLY HAZARDOUS FOODS AT 46 DEGREES F. PROVIDE SERVICE TO MAINTAIN POTENTIALLY HAZARDOUS FOODS AT THE PROPER TEMPERATURE.
- 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 HANDLER GARNISHED ENTREE (PARSLEY) WITH BARE HANDS. ENSURE GLOVES OR UTENSILS ARE UTILIZED TO PREVENT BARE HAND CONTACT WITH READY TO EAT FOODS.
|
01/20/2012 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. PRE PORTIONED SPAGHETTI HOLDING AT 46 DEGREES INSIDE COOLER DRAWER ON FRONT SERVICE LINE. PASTA SHOULD MAINTAIN 41 DEGREES F OR L OWER. DECREASE PORTIONS STORED INSIDE COOLER, REMOVE PASTA FROM BAGS, ETC....TO MAINTAIN PASTA AT THE PROPER TEMPERATURE.2. REACH IN COOLER ON BACK SERVICE LINE HOLDING POTENTIALLY HAZARDOUS FOODS AT 46 DEGREES F. PROVIDE SERVICE TO MAINTAIN POTENTIALLY HAZARDOUS FOODS AT THE PROPER TEMPERATURE.
- 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 HANDLER GARNISHED ENTREE (PARSLEY) WITH BARE HANDS. ENSURE GLOVES OR UTENSILS ARE UTILIZED TO PREVENT BARE HAND CONTACT WITH READY TO EAT FOODS.
|
01/11/2012 | Routine |
Restaurant representatives - add corrected or new information about JW MARRIOTT OSTERIO PRONTO, 10 S WEST ST, Indianapolis, IN »