- 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: DRAIN FLIES PRESENT. PLEASE CALL PEST CONTROL . Ongoing
Location: Kitchen
- 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: DRAIN FLIES PRESENT. PLEASE CALL PEST CONTROL . Ongoing
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: SANITIZER DISPENSING TUBE NOT WORKING PROPERLY. PLEASE HAVE EQUIPMENT REPAIRED
Location: Bar
Equipment: Dishmachine
- 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: HAND SINK WAS BLOCK BY A BOX OF CAN GOODS. PLEASE DO NOT BLOCK THE HAND SINK AND DO NOT STORE ANY THING AT HAND SINK TO MAKE HAND SINKS AVAILABLE FOR USE AT ALLTIMES AND TO PREVENT CROSS CONTAMINATION.cos
Location: Wait staff area
Equipment: Hand sink
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Observed employee put a container of cut celery in the hand sink to fill the container with water. cos 2. Obseved ice dumped in the hand sink. cos Please do not use the hand sinks for any thing other than hand washing NO DUMPING ICE OR NO FILLING FOOD CONTAINER FULL OF WATER AT THE SINK.
Location: Wait staff area
Equipment: Hand sink
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Observed employee put a container of cut celery in the hand sink to fill the container with water. cos 2. Obseved ice dumped in the hand sink. cos Please do not use the hand sinks for any thing other than hand washing NO DUMPING ICE OR NO FILLING FOOD CONTAINER FULL OF WATER AT THE SINK.
Location: Bar
Equipment: Hand sink
- Table mounted equipment
Improper installation of table mounted equipment for cleanability.
Correction: Table mounted equipment shall be installed to allow access for cleaning. Mounted equipment shall be sealed to the table or elevated on legs.
Comments: CAN OPEN BASE HAS DETERIORATED. PLEASE REPLACE EQUIPMENT ordered replacement for the can opener base.
Location: Kitchen
Equipment: Can opener
- 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: 1. REACH COOLER IS SOILED IN THE INTERIOR ALONG THE DOOR AND IN THE DOOR GASKIT. done 2. THE ICE MACHINE IS SOILED ALONG THE SLIDING DOOR TRACK. cos 3. THE DISH MACHINE IS SOILED ALONG THE DOOR AND ON THE FRONT CURTIN.cos4-5. BOTH GLASS CHILLER AT THE BAR ARE SOILED IN THE INTERIOR . PLEASE CLEAN MORE FREQUENTLY AND WHEN CONTAMINATION done OCCURS6. WOODEN SHELVING IS SOILED FROM SPILLS. done
Location: Wait staff area
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
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: 1. REACH COOLER IS SOILED IN THE INTERIOR ALONG THE DOOR AND IN THE DOOR GASKIT. done 2. THE ICE MACHINE IS SOILED ALONG THE SLIDING DOOR TRACK. cos 3. THE DISH MACHINE IS SOILED ALONG THE DOOR AND ON THE FRONT CURTIN.cos4-5. BOTH GLASS CHILLER AT THE BAR ARE SOILED IN THE INTERIOR . PLEASE CLEAN MORE FREQUENTLY AND WHEN CONTAMINATION done OCCURS6. WOODEN SHELVING IS SOILED FROM SPILLS. done
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: 1. REACH COOLER IS SOILED IN THE INTERIOR ALONG THE DOOR AND IN THE DOOR GASKIT. done 2. THE ICE MACHINE IS SOILED ALONG THE SLIDING DOOR TRACK. cos 3. THE DISH MACHINE IS SOILED ALONG THE DOOR AND ON THE FRONT CURTIN.cos4-5. BOTH GLASS CHILLER AT THE BAR ARE SOILED IN THE INTERIOR . PLEASE CLEAN MORE FREQUENTLY AND WHEN CONTAMINATION done OCCURS6. WOODEN SHELVING IS SOILED FROM SPILLS. done
Location: Dish machine area
Equipment: Dishmachine
- 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: 1. REACH COOLER IS SOILED IN THE INTERIOR ALONG THE DOOR AND IN THE DOOR GASKIT. done 2. THE ICE MACHINE IS SOILED ALONG THE SLIDING DOOR TRACK. cos 3. THE DISH MACHINE IS SOILED ALONG THE DOOR AND ON THE FRONT CURTIN.cos4-5. BOTH GLASS CHILLER AT THE BAR ARE SOILED IN THE INTERIOR . PLEASE CLEAN MORE FREQUENTLY AND WHEN CONTAMINATION done OCCURS6. WOODEN SHELVING IS SOILED FROM SPILLS. done
Location: 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: 1. REACH COOLER IS SOILED IN THE INTERIOR ALONG THE DOOR AND IN THE DOOR GASKIT. done 2. THE ICE MACHINE IS SOILED ALONG THE SLIDING DOOR TRACK. cos 3. THE DISH MACHINE IS SOILED ALONG THE DOOR AND ON THE FRONT CURTIN.cos4-5. BOTH GLASS CHILLER AT THE BAR ARE SOILED IN THE INTERIOR . PLEASE CLEAN MORE FREQUENTLY AND WHEN CONTAMINATION done OCCURS6. WOODEN SHELVING IS SOILED FROM SPILLS. done
Location: Bar
Equipment: Reach in cooler
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO SOAP AT BOTH BAR HAND SINKS. REMOVE SOILED PAPER TOWELS FROM THE DISPESER AND REPLACE WITH NEW.HAND SINKS SHALL BE FULLY STOCKED AT ALLTIME WITH SOAP AND PAPER TOWELS.
Location: Bar
Equipment: Hand sink
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO SOAP AT BOTH BAR HAND SINKS. REMOVE SOILED PAPER TOWELS FROM THE DISPESER AND REPLACE WITH NEW.HAND SINKS SHALL BE FULLY STOCKED AT ALLTIME WITH SOAP AND PAPER TOWELS.
Location: Bar
Equipment: Hand sink
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Location: Kitchen
Equipment: Hand sink
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Location: Kitchen
Equipment: Hand sink
|
07/29/2014 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: DRAIN FLIES PRESENT. PLEASE CALL PEST CONTROL
Location: Kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: DRAIN FLIES PRESENT. PLEASE CALL PEST CONTROL
Location: Bar
- 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: SANITIZER DISPENSING TUBE NOT WORKING PROPERLY. PLEASE HAVE EQUIPMENT REPAIRED
Location: Bar
Equipment: Dishmachine
- 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: HAND SINK WAS BLOCK BY A BOX OF CAN GOODS. PLEASE DO NOT BLOCK THE HAND SINK AND DO NOT STORE ANY THING AT HAND SINK TO MAKE HAND SINKS AVAILABLE FOR USE AT ALLTIMES AND TO PREVENT CROSS CONTAMINATION.cos
Location: Wait staff area
Equipment: Hand sink
- Table mounted equipment
Improper installation of table mounted equipment for cleanability.
Correction: Table mounted equipment shall be installed to allow access for cleaning. Mounted equipment shall be sealed to the table or elevated on legs.
Comments: CAN OPEN BASE HAS DETERIORATED. PLEASE REPLACE EQUIPMENT
Location: Kitchen
Equipment: Can opener
- 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: 1. REACH COOLER IS SOILED IN THE INTERIOR ALONG THE DOOR AND IN THE DOOR GASKIT.2. THE ICE MACHINE IS SOILED ALONG THE SLIDING DOOR TRACK. 3. THE DISH MACHINE IS SOILED ALONG THE DOORAND ON THE FRONT CURTIN.4-5. BOTH GLASS CHILLER AT THE BAR ARE SOILED IN THE INTERIOR . PLEASE CLEAN MORE FREQUENTLY AND WHEN CONTAMINATION OCCURS6. WOODEN SHELVING IS SOILED FROM SPILLS.
Location: Wait staff area
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: 1. REACH COOLER IS SOILED IN THE INTERIOR ALONG THE DOOR AND IN THE DOOR GASKIT.2. THE ICE MACHINE IS SOILED ALONG THE SLIDING DOOR TRACK. 3. THE DISH MACHINE IS SOILED ALONG THE DOORAND ON THE FRONT CURTIN.4-5. BOTH GLASS CHILLER AT THE BAR ARE SOILED IN THE INTERIOR . PLEASE CLEAN MORE FREQUENTLY AND WHEN CONTAMINATION OCCURS6. WOODEN SHELVING IS SOILED FROM SPILLS.
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: 1. REACH COOLER IS SOILED IN THE INTERIOR ALONG THE DOOR AND IN THE DOOR GASKIT.2. THE ICE MACHINE IS SOILED ALONG THE SLIDING DOOR TRACK. 3. THE DISH MACHINE IS SOILED ALONG THE DOORAND ON THE FRONT CURTIN.4-5. BOTH GLASS CHILLER AT THE BAR ARE SOILED IN THE INTERIOR . PLEASE CLEAN MORE FREQUENTLY AND WHEN CONTAMINATION OCCURS6. WOODEN SHELVING IS SOILED FROM SPILLS.
Location: Dish machine area
Equipment: Dishmachine
- 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: 1. REACH COOLER IS SOILED IN THE INTERIOR ALONG THE DOOR AND IN THE DOOR GASKIT.2. THE ICE MACHINE IS SOILED ALONG THE SLIDING DOOR TRACK. 3. THE DISH MACHINE IS SOILED ALONG THE DOORAND ON THE FRONT CURTIN.4-5. BOTH GLASS CHILLER AT THE BAR ARE SOILED IN THE INTERIOR . PLEASE CLEAN MORE FREQUENTLY AND WHEN CONTAMINATION OCCURS6. WOODEN SHELVING IS SOILED FROM SPILLS.
Location: 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: 1. REACH COOLER IS SOILED IN THE INTERIOR ALONG THE DOOR AND IN THE DOOR GASKIT.2. THE ICE MACHINE IS SOILED ALONG THE SLIDING DOOR TRACK. 3. THE DISH MACHINE IS SOILED ALONG THE DOORAND ON THE FRONT CURTIN.4-5. BOTH GLASS CHILLER AT THE BAR ARE SOILED IN THE INTERIOR . PLEASE CLEAN MORE FREQUENTLY AND WHEN CONTAMINATION OCCURS6. WOODEN SHELVING IS SOILED FROM SPILLS.
Location: Bar
Equipment: Reach in cooler
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO SOAP AT BOTH BAR HAND SINKS. REMOVE SOILED PAPER TOWELS FROM THE DISPESER AND REPLACE WITH NEW.HAND SINKS SHALL BE FULLY STOCKED AT ALLTIME WITH SOAP AND PAPER TOWELS.
Location: Bar
Equipment: Hand sink
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO SOAP AT BOTH BAR HAND SINKS. REMOVE SOILED PAPER TOWELS FROM THE DISPESER AND REPLACE WITH NEW.HAND SINKS SHALL BE FULLY STOCKED AT ALLTIME WITH SOAP AND PAPER TOWELS.
Location: Bar
Equipment: Hand sink
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Location: Kitchen
Equipment: Hand sink
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Location: Kitchen
Equipment: Hand sink
|
07/21/2014 | Routine |
| No violation noted during this evaluation. | 03/12/2014 | Illness Complaint |
- 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: Unlabeled spray bottle of chemical stored on top of the dishmachine. Label all chemical spray bottles.
Location: Dish machine area
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: Dump sink sprayer arm hanger has been secured with duct tape. Secure sprayer arm hook with a material that is smooth and easily cleanable.
Location: Dish machine area
Equipment: Dump sink
|
11/07/2013 | 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: Nacho cheese being held at 120 degrees in the upright warmer. Heat all foods up to 135 degrees F before storing in the warmer.
Location: Kitchen
Equipment: -
- 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: Employee observed not washing hands when switching from handling raw chicken to ready to eat foods. Employees must wash hands when switching from handling raw meat to ready to eat foods, even with glove use.
- 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: Dishmachine chemical sanitizer was not at the proper concentration. Service provider was contacted and is scheduled for maintenence. Sanitize dishes in the 3-bay sink until dishmachine has been serviced by a professional.
Location: Dish machine area
Equipment: Dishmachine
- 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: Condensation drain line observed disconnected on the reach in freezer. Remove accumulation of ice and repair freezer drain line.
Location: Kitchen
Equipment: Upright freezer
|
07/22/2013 | 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: Nacho cheese being held at 120 degrees in the upright warmer. Heat all foods up to 135 degrees F before storing in the warmer.
Location: Kitchen
Equipment: -
- 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: Employee observed not washing hands when switching from handling raw chicken to ready to eat foods. Employees must wash hands when switching from handling raw meat to ready to eat foods, even with glove use.
- 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: Dishmachine chemical sanitizer was not at the proper concentration. Service provider was contacted and is scheduled for maintenence. Sanitize dishes in the 3-bay sink until dishmachine has been serviced by a professional.
Location: Dish machine area
Equipment: Dishmachine
- 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: Condensation drain line observed disconnected on the reach in freezer. Remove accumulation of ice and repair freezer drain line.
Location: Kitchen
Equipment: Upright freezer
|
07/12/2013 | 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: CHILI ON THE STEAM TABLE AT THE EXPO AREA MEASURED 107 DEGREES F. HOT POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 135 DEGREES F OR ABOVE.
Location: Expo line
Equipment: Steam table
- 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: COVERED EMPLOYEE DRINK CUP OBSERVED ON THE SHELVING ABOVE CLEANED AND SANITIZED DISHWARE IN THE DISH MACHINE AREA. STORE DRINKS BELOW AND AWAY FROM FOOD AND FOOD CONTACT SURFACES TO PREVENT CONTAMINATION.
Location: Dish machine area
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: (1) RAW GROUND BEEF OBSERVED STORED ABOVE RAW BEEF BRISKET IN THE WALK-IN COOLER. STORE RAW POULTRY BELOW ALL OTHER RAW MEATS, STORE RAW GROUND BEEF ABOVE RAW POULTRY, AND STORE ALL OTHER RAW ANIMAL PRODUCTS ABOVE RAW GROUND BEEF.(2) GROUND TURKEY PATTIES OBSERVED STORED BEHIND RAW GROUND BEEF PATTIES IN THE COOLER DRAWER ON THE COOK LINE. STORE RAW POULTRY IN THE FRONT OF THE DRAWER TO PREVENT CROSS-CONTAMINATION WHEN REMOVING PRODUCT FROM THE DRAWER.(3) RAW CHICKEN OBSERVED STORED BEHIND RAW PORK TENDERLOIN IN THE COOLER DRAWER ON THE COOK LINE (BREADING STATION). STORE RAW POULTRY IN THE FRONT OF THE DRAWER TO PREVENT CROSS-CONTAMINATION WHEN REMOVING PRODUCT FROM THE DRAWER.
Location: Walk-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: (1) RAW GROUND BEEF OBSERVED STORED ABOVE RAW BEEF BRISKET IN THE WALK-IN COOLER. STORE RAW POULTRY BELOW ALL OTHER RAW MEATS, STORE RAW GROUND BEEF ABOVE RAW POULTRY, AND STORE ALL OTHER RAW ANIMAL PRODUCTS ABOVE RAW GROUND BEEF.(2) GROUND TURKEY PATTIES OBSERVED STORED BEHIND RAW GROUND BEEF PATTIES IN THE COOLER DRAWER ON THE COOK LINE. STORE RAW POULTRY IN THE FRONT OF THE DRAWER TO PREVENT CROSS-CONTAMINATION WHEN REMOVING PRODUCT FROM THE DRAWER.(3) RAW CHICKEN OBSERVED STORED BEHIND RAW PORK TENDERLOIN IN THE COOLER DRAWER ON THE COOK LINE (BREADING STATION). STORE RAW POULTRY IN THE FRONT OF THE DRAWER TO PREVENT CROSS-CONTAMINATION WHEN REMOVING PRODUCT FROM THE DRAWER.
Location: Cook line
Equipment: Cooler drawers
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: SEVERAL BROOMS OBSERVED STORED BETWEEN THE WALL AND HAND SINK IN THE BACK PREP AREA. STORE MAINTENANCE TOOLS IN AN APPROVED MANNER AWAY FROM THE HAND SINK.
Location: Prep area
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: (1) CARDBOARD DUMPSTER LID OBSERVED OPEN WHILE NOT IN USE. KEEP ALL LIDS CLOSED TO MINIMIZE PEST ATTRACTION.(2) WASTE DUMPSTER LIDS OBSERVED TO HAVE FALLEN INTO THE DUMPSTER. ENSURE LIDS ARE TIGHT FITTING.
Location: Dumpster area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: (1) DUST BUILD-UP OBSERVED ON THE FAN GUARDS OF THE CONDENSER UNIT INSIDE THE WALK-IN COOLER. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(2) MOLD OBSERVED ON THE WALL UNDER THE DISH SPRAY SINK AND BEHIND THE DISH MACHINE. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH.
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: (1) DUST BUILD-UP OBSERVED ON THE FAN GUARDS OF THE CONDENSER UNIT INSIDE THE WALK-IN COOLER. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(2) MOLD OBSERVED ON THE WALL UNDER THE DISH SPRAY SINK AND BEHIND THE DISH MACHINE. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH.
Location: Dish machine area
- 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: LARGE COVERED LEXAN CONTAINER HOLDING COOKED MACARONI PASTA IN THE WALK-IN COOLER MEASURED 55 DEGREES F. PRODUCT WAS COOKED TODAY PER LABEL. COOL FOODS IN SHALLOW PANS AND KEEP UNCOVERED TO HELP FACILITATE HEAT TRANSFER.
Location: 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: CASES OF FROZEN BRISKET OBSERVED STORED DIRECTLY ON THE FLOOR IN THE WALK-IN FREEZER. STORE FOOD PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Walk-in freezer
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: NO QUAT SANITIZER TEST KIT AVAILABLE FOR USE. PROVIDE.
|
02/28/2013 | 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: CHILI ON THE STEAM TABLE AT THE EXPO AREA MEASURED 107 DEGREES F. HOT POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 135 DEGREES F OR ABOVE.
Location: Expo line
Equipment: Steam table
- 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: COVERED EMPLOYEE DRINK CUP OBSERVED ON THE SHELVING ABOVE CLEANED AND SANITIZED DISHWARE IN THE DISH MACHINE AREA. STORE DRINKS BELOW AND AWAY FROM FOOD AND FOOD CONTACT SURFACES TO PREVENT CONTAMINATION.
Location: Dish machine area
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: (1) RAW GROUND BEEF OBSERVED STORED ABOVE RAW BEEF BRISKET IN THE WALK-IN COOLER. STORE RAW POULTRY BELOW ALL OTHER RAW MEATS, STORE RAW GROUND BEEF ABOVE RAW POULTRY, AND STORE ALL OTHER RAW ANIMAL PRODUCTS ABOVE RAW GROUND BEEF.(2) GROUND TURKEY PATTIES OBSERVED STORED BEHIND RAW GROUND BEEF PATTIES IN THE COOLER DRAWER ON THE COOK LINE. STORE RAW POULTRY IN THE FRONT OF THE DRAWER TO PREVENT CROSS-CONTAMINATION WHEN REMOVING PRODUCT FROM THE DRAWER.(3) RAW CHICKEN OBSERVED STORED BEHIND RAW PORK TENDERLOIN IN THE COOLER DRAWER ON THE COOK LINE (BREADING STATION). STORE RAW POULTRY IN THE FRONT OF THE DRAWER TO PREVENT CROSS-CONTAMINATION WHEN REMOVING PRODUCT FROM THE DRAWER.
Location: Walk-in cooler
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: (1) RAW GROUND BEEF OBSERVED STORED ABOVE RAW BEEF BRISKET IN THE WALK-IN COOLER. STORE RAW POULTRY BELOW ALL OTHER RAW MEATS, STORE RAW GROUND BEEF ABOVE RAW POULTRY, AND STORE ALL OTHER RAW ANIMAL PRODUCTS ABOVE RAW GROUND BEEF.(2) GROUND TURKEY PATTIES OBSERVED STORED BEHIND RAW GROUND BEEF PATTIES IN THE COOLER DRAWER ON THE COOK LINE. STORE RAW POULTRY IN THE FRONT OF THE DRAWER TO PREVENT CROSS-CONTAMINATION WHEN REMOVING PRODUCT FROM THE DRAWER.(3) RAW CHICKEN OBSERVED STORED BEHIND RAW PORK TENDERLOIN IN THE COOLER DRAWER ON THE COOK LINE (BREADING STATION). STORE RAW POULTRY IN THE FRONT OF THE DRAWER TO PREVENT CROSS-CONTAMINATION WHEN REMOVING PRODUCT FROM THE DRAWER.
Location: Cook line
Equipment: Cooler drawers
- Mops and brooms (corrected on site)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: SEVERAL BROOMS OBSERVED STORED BETWEEN THE WALL AND HAND SINK IN THE BACK PREP AREA. STORE MAINTENANCE TOOLS IN AN APPROVED MANNER AWAY FROM THE HAND SINK.
Location: Prep area
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: (1) CARDBOARD DUMPSTER LID OBSERVED OPEN WHILE NOT IN USE. KEEP ALL LIDS CLOSED TO MINIMIZE PEST ATTRACTION.(2) WASTE DUMPSTER LIDS OBSERVED TO HAVE FALLEN INTO THE DUMPSTER. ENSURE LIDS ARE TIGHT FITTING.
Location: Dumpster area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: (1) DUST BUILD-UP OBSERVED ON THE FAN GUARDS OF THE CONDENSER UNIT INSIDE THE WALK-IN COOLER. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(2) MOLD OBSERVED ON THE WALL UNDER THE DISH SPRAY SINK AND BEHIND THE DISH MACHINE. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH.
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: (1) DUST BUILD-UP OBSERVED ON THE FAN GUARDS OF THE CONDENSER UNIT INSIDE THE WALK-IN COOLER. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(2) MOLD OBSERVED ON THE WALL UNDER THE DISH SPRAY SINK AND BEHIND THE DISH MACHINE. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH.
Location: Dish machine area
- 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: LARGE COVERED LEXAN CONTAINER HOLDING COOKED MACARONI PASTA IN THE WALK-IN COOLER MEASURED 55 DEGREES F. PRODUCT WAS COOKED TODAY PER LABEL. COOL FOODS IN SHALLOW PANS AND KEEP UNCOVERED TO HELP FACILITATE HEAT TRANSFER.
Location: Walk-in cooler
- 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: CASES OF FROZEN BRISKET OBSERVED STORED DIRECTLY ON THE FLOOR IN THE WALK-IN FREEZER. STORE FOOD PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Walk-in freezer
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: NO QUAT SANITIZER TEST KIT AVAILABLE FOR USE. PROVIDE.
|
02/21/2013 | Routine |
- Smoking Paraphernalia (corrected)
Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
Correction: Remove all smoking paraphernalia from facility.
Comments: SOILED ASH TRAY OBSERVED ON THE SHELVING IN THE DISH MACHINE AREA. REMOVE ALL SMOKING PARAPHERNALIA FROM THE ESTABLISHMENT.
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: CO2 TANKS IN THE UTILITY ROOM OBSERVED UNRESTRAINED. SECURE TANKS TO A PERMANENT STRUCTURE BY MEANS OF A CHAIN, BUNGEE CORDS, ETC.
- 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: SPRAY BOTTLES (2) OF UNKNOWN CHEMICALS OBSERVED AT THE DISH MACHINE AREA. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.
Location: Dish machine area
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: SPRAY BOTTLES OF CHEMICALS, CONTAINER OF DETERGENT AND CONTAINER OF BLEACH OBSERVED STORED ON TOP OF THE DISH MACHINE WHERE THE CLEAN AND SANITIZED DISHES EXIT. STORE ALL CHEMICALS SEPARATE, BELOW, AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Dish machine area
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FRUIT FLIES (MORE THAN 10) OBSERVED AROUND THE BAGS OF ONIONS IN THE DRY STORAGE ROOM. TAKE CONTROL MEASURES TO ELIMINATE PESTS FROM THE ESTABLISHMENT.
Location: Dry storage
- 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: UNCOVERED EMPLOYEE DRINK CUP OBSERVED NEAR THE DUMP SINK AT THE BAR TODAY. DRINKS MUST HAVE LIDS AND STRAWS AND BE STORED BELOW FOOD AND FOOD CONTACT SURFACES.
Location: Prep area
- 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: UNCOVERED EMPLOYEE DRINK CUP OBSERVED NEAR THE DUMP SINK AT THE BAR TODAY. DRINKS MUST HAVE LIDS AND STRAWS AND BE STORED BELOW FOOD AND FOOD CONTACT SURFACES.
Location: Dish machine area
- 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: UNCOVERED EMPLOYEE DRINK CUP OBSERVED NEAR THE DUMP SINK AT THE BAR TODAY. DRINKS MUST HAVE LIDS AND STRAWS AND BE STORED BELOW FOOD AND FOOD CONTACT SURFACES.
Location: Bar
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW SHELL EGGS OBSERVED STORED OVER ROTEL TOMATOES IN THE WALK-IN COOLER. STORE ALL RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Walk-in cooler
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: RESTAURANT PREPARED CONDIMENTS (TARTAR SAUCE, HORSERADISH SAUCE) OBSERVED IN THE WALK-IN COOLER WITH DATES OF 8/1 AND 8/6. DISCARD EXPIRED PRODUCTS.
Location: Walk-in cooler
- 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: SANITIZER BUCKETS AT THE BAR (3) OBSERVED FILLED WITH CHLORINE SANITIZER SOLUTION THAT MEASURED OVER 200 PPM. IF CHLORINE SANITIZER IS TO BE USED, IT MUST BE MAINTAINED AT A CONCENTRATION BETWEEN 50-100 PPM.
Location: Bar
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: (1) CHLORINE SANITIZER CONCENTRATION AT THE DISH MACHINE IN THE DISH AREA MEASURED 0 PPM DUE TO THE SANITIZER CONTAINER BEING EMPTY. CHANGE SANITIZER CONTAINER AND MAINTAIN CHLORINE SANITIZER CONCENTRATION BETWEEN 50-100 PPM.(2) CHLORINE SANITIZER CONCENTRATION AT THE DISH MACHINE IN THE BAR MEASURED 0 PPM DUE TO THE SANITIZER CONTAINER BEING EMPTY. CHANGE SANITIZER CONTAINER AND MAINTAIN CHLORINE SANITIZER CONCENTRATION BETWEEN 50-100 PPM.
Location: Dish machine area
Equipment: Dishmachine
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: (1) CHLORINE SANITIZER CONCENTRATION AT THE DISH MACHINE IN THE DISH AREA MEASURED 0 PPM DUE TO THE SANITIZER CONTAINER BEING EMPTY. CHANGE SANITIZER CONTAINER AND MAINTAIN CHLORINE SANITIZER CONCENTRATION BETWEEN 50-100 PPM.(2) CHLORINE SANITIZER CONCENTRATION AT THE DISH MACHINE IN THE BAR MEASURED 0 PPM DUE TO THE SANITIZER CONTAINER BEING EMPTY. CHANGE SANITIZER CONTAINER AND MAINTAIN CHLORINE SANITIZER CONCENTRATION BETWEEN 50-100 PPM.
Location: Bar
Equipment: Dishmachine
- 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: EMPLOYEE OBSERVED WEARING A LOOSE BRACELET ON HIS WRIST WHILE PREPARING FOOD ON THE COOK LINE.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: (1) EMPLOYEE PURSE AND JACKETS OBSERVED STORED ON THE SHELVING IN THE SMOKER PREP AREA. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.(2) EMPLOYEE FOOD (CREAM CHEESE AND BANANAS) OBSERVED STORED ON TOP OF 5 GALLON BUCKET OF BBQ SAUCE UNDER THE BACK AREA PREP TABLE. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.(3) EMPLOYEE KEYS OBSERVED ON THE SHELVING IN THE SERVER AREA OF THE KITCHEN. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.
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: (1) EMPLOYEE PURSE AND JACKETS OBSERVED STORED ON THE SHELVING IN THE SMOKER PREP AREA. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.(2) EMPLOYEE FOOD (CREAM CHEESE AND BANANAS) OBSERVED STORED ON TOP OF 5 GALLON BUCKET OF BBQ SAUCE UNDER THE BACK AREA PREP TABLE. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.(3) EMPLOYEE KEYS OBSERVED ON THE SHELVING IN THE SERVER AREA OF THE KITCHEN. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.
Location: Wait staff area
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: SEVERAL BROOMS AND DUSTPANS OBSERVED STORED BETWEEN THE HAND SINK AND THE WALL NEAR THE BACK EXIT DOOR. STORE MAINTENANCE TOOLS ON RACK BETWEEN USES.
Location: Back room
- 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: (1) SPRAY BOTTLE OF WATER OBSERVED STORED IN THE BACK PREP AREA NEAR THE CHEMICAL STORAGE RACK WITH NO LABEL.(2) BULK CONTAINERS OF FLOUR (2) OBSERVED IN THE PREP AREA AND IN THE DRY STORAGE ROOM WITH NO LABELS.
Location: Prep area
- Air dry (equipment and/or utensil(s)) (corrected)
Equipment and/or utensil(s) not air dried or properly drained before use.
Correction: Use approved methods of air drying.
Comments: LEXAN CONTAINERS OBSERVED STACKED WHILE STILL WET ON THE SHELVING ABOVE THE PREP AREA. PROPERLY AIR DRY CONTAINERS PRIOR TO STORAGE.
Location: Prep area
- 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: METAL PANS OBSERVED STORED FACE UP ON THE SHELVING NEAR THE COOK LINE. STORE PANS INVERTED TO PREVENT CONTAMINATION.
Location: Cook line
- Ice reuse (corrected on site)
Exterior cooling ice used for consumption.
Correction: Ice used as exterior coolant shall not be used for consumption.
Comments: GLASSES OF LEMONS (2) OBSERVED STORED INSIDE ICE BINS USED FOR DRINKS. ICE USED AS AN EXTERIOR COOLANT CANNOT BE USED FOR CONSUMPTION.
Location: Bar
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: NO COVERED WASTE CONTAINER OBSERVED IN THE EMPLOYEE UNISEX RESTROOM. PROVIDE.
Location: Emp restroom
- 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: ICE SCOOP OBSERVED IN THE ICE BIN AT THE BAR WITH THE HANDLE CONTACTING THE ICE (OBSERVED TODAY). STORE ICE SCOOPS HANDLE UP TO PREVENT CONTAMINATION.
Location: 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: ICE SCOOP OBSERVED IN THE ICE BIN AT THE BAR WITH THE HANDLE CONTACTING THE ICE (OBSERVED TODAY). STORE ICE SCOOPS HANDLE UP TO PREVENT CONTAMINATION.
Location: Wait staff area
|
08/30/2012 | Recheck |
- Smoking Paraphernalia (corrected on site)
Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
Correction: Remove all smoking paraphernalia from facility.
Comments: SOILED ASH TRAY OBSERVED ON THE SHELVING IN THE DISH MACHINE AREA. REMOVE ALL SMOKING PARAPHERNALIA FROM THE ESTABLISHMENT.
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: CO2 TANKS IN THE UTILITY ROOM OBSERVED UNRESTRAINED. SECURE TANKS TO A PERMANENT STRUCTURE BY MEANS OF A CHAIN, BUNGEE CORDS, ETC.
- 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: SPRAY BOTTLES (2) OF UNKNOWN CHEMICALS OBSERVED AT THE DISH MACHINE AREA. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.
Location: Dish machine area
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: SPRAY BOTTLES OF CHEMICALS, CONTAINER OF DETERGENT AND CONTAINER OF BLEACH OBSERVED STORED ON TOP OF THE DISH MACHINE WHERE THE CLEAN AND SANITIZED DISHES EXIT. STORE ALL CHEMICALS SEPARATE, BELOW, AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Dish machine area
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FRUIT FLIES (MORE THAN 10) OBSERVED AROUND THE BAGS OF ONIONS IN THE DRY STORAGE ROOM. TAKE CONTROL MEASURES TO ELIMINATE PESTS FROM THE ESTABLISHMENT.
Location: Dry storage
- 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: (1) COVERED EMPLOYEE DRINK CUP OBSERVED STORED ON TOP OF 5 GALLON BUCKET OF BBQ SAUCE UNDER THE BACK AREA PREP TABLE. STORE COVERED DRINKS BELOW AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.(2) COVERED EMPLOYEE DRINK CUP OBSERVED STORED ON THE SHELVING ABOVE THE CLEAN AND SANITARY DRAIN BOARD OF THE DISH MACHINE. STORE COVERED DRINKS BELOW AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Prep area
- 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: (1) COVERED EMPLOYEE DRINK CUP OBSERVED STORED ON TOP OF 5 GALLON BUCKET OF BBQ SAUCE UNDER THE BACK AREA PREP TABLE. STORE COVERED DRINKS BELOW AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.(2) COVERED EMPLOYEE DRINK CUP OBSERVED STORED ON THE SHELVING ABOVE THE CLEAN AND SANITARY DRAIN BOARD OF THE DISH MACHINE. STORE COVERED DRINKS BELOW AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Dish machine area
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW SHELL EGGS OBSERVED STORED OVER ROTEL TOMATOES IN THE WALK-IN COOLER. STORE ALL RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Walk-in cooler
- Discarding datemarking (corrected on site)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: RESTAURANT PREPARED CONDIMENTS (TARTAR SAUCE, HORSERADISH SAUCE) OBSERVED IN THE WALK-IN COOLER WITH DATES OF 8/1 AND 8/6. DISCARD EXPIRED PRODUCTS.
Location: Walk-in cooler
- 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 BUCKETS AT THE BAR (3) OBSERVED FILLED WITH CHLORINE SANITIZER SOLUTION THAT MEASURED OVER 200 PPM. IF CHLORINE SANITIZER IS TO BE USED, IT MUST BE MAINTAINED AT A CONCENTRATION BETWEEN 50-100 PPM.
Location: Bar
- Chemical sanitizing exposure time and concentration (corrected on site)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: (1) CHLORINE SANITIZER CONCENTRATION AT THE DISH MACHINE IN THE DISH AREA MEASURED 0 PPM DUE TO THE SANITIZER CONTAINER BEING EMPTY. CHANGE SANITIZER CONTAINER AND MAINTAIN CHLORINE SANITIZER CONCENTRATION BETWEEN 50-100 PPM.(2) CHLORINE SANITIZER CONCENTRATION AT THE DISH MACHINE IN THE BAR MEASURED 0 PPM DUE TO THE SANITIZER CONTAINER BEING EMPTY. CHANGE SANITIZER CONTAINER AND MAINTAIN CHLORINE SANITIZER CONCENTRATION BETWEEN 50-100 PPM.
Location: Dish machine area
Equipment: Dishmachine
- Chemical sanitizing exposure time and concentration (corrected on site)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: (1) CHLORINE SANITIZER CONCENTRATION AT THE DISH MACHINE IN THE DISH AREA MEASURED 0 PPM DUE TO THE SANITIZER CONTAINER BEING EMPTY. CHANGE SANITIZER CONTAINER AND MAINTAIN CHLORINE SANITIZER CONCENTRATION BETWEEN 50-100 PPM.(2) CHLORINE SANITIZER CONCENTRATION AT THE DISH MACHINE IN THE BAR MEASURED 0 PPM DUE TO THE SANITIZER CONTAINER BEING EMPTY. CHANGE SANITIZER CONTAINER AND MAINTAIN CHLORINE SANITIZER CONCENTRATION BETWEEN 50-100 PPM.
Location: Bar
Equipment: Dishmachine
- 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: EMPLOYEE OBSERVED WEARING A LOOSE BRACELET ON HIS WRIST WHILE PREPARING FOOD ON THE COOK LINE.
- 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: (1) EMPLOYEE PURSE AND JACKETS OBSERVED STORED ON THE SHELVING IN THE SMOKER PREP AREA. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.(2) EMPLOYEE FOOD (CREAM CHEESE AND BANANAS) OBSERVED STORED ON TOP OF 5 GALLON BUCKET OF BBQ SAUCE UNDER THE BACK AREA PREP TABLE. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.(3) EMPLOYEE KEYS OBSERVED ON THE SHELVING IN THE SERVER AREA OF THE KITCHEN. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.
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: (1) EMPLOYEE PURSE AND JACKETS OBSERVED STORED ON THE SHELVING IN THE SMOKER PREP AREA. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.(2) EMPLOYEE FOOD (CREAM CHEESE AND BANANAS) OBSERVED STORED ON TOP OF 5 GALLON BUCKET OF BBQ SAUCE UNDER THE BACK AREA PREP TABLE. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.(3) EMPLOYEE KEYS OBSERVED ON THE SHELVING IN THE SERVER AREA OF THE KITCHEN. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.
Location: Wait staff area
- Mops and brooms (corrected on site)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: SEVERAL BROOMS AND DUSTPANS OBSERVED STORED BETWEEN THE HAND SINK AND THE WALL NEAR THE BACK EXIT DOOR. STORE MAINTENANCE TOOLS ON RACK BETWEEN USES.
Location: Back room
- 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: (1) SPRAY BOTTLE OF WATER OBSERVED STORED IN THE BACK PREP AREA NEAR THE CHEMICAL STORAGE RACK WITH NO LABEL.(2) BULK CONTAINERS OF FLOUR (2) OBSERVED IN THE PREP AREA AND IN THE DRY STORAGE ROOM WITH NO LABELS.
Location: Prep area
- Air dry (equipment and/or utensil(s))
Equipment and/or utensil(s) not air dried or properly drained before use.
Correction: Use approved methods of air drying.
Comments: LEXAN CONTAINERS OBSERVED STACKED WHILE STILL WET ON THE SHELVING ABOVE THE PREP AREA. PROPERLY AIR DRY CONTAINERS PRIOR TO STORAGE.
Location: Prep area
- 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: METAL PANS OBSERVED STORED FACE UP ON THE SHELVING NEAR THE COOK LINE. STORE PANS INVERTED TO PREVENT CONTAMINATION.
Location: Cook line
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: NO COVERED WASTE CONTAINER OBSERVED IN THE EMPLOYEE UNISEX RESTROOM. PROVIDE.
Location: Emp restroom
- 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: ICE SCOOPS AT THE BAR AND AT THE SERVER STATION (3) OBSERVED WITH THE HANDLES CONTACTING THE ICE. STORE ICE SCOOPS HANDLE UP TO PREVENT CONTAMINATION.
Location: Bar
- 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: ICE SCOOPS AT THE BAR AND AT THE SERVER STATION (3) OBSERVED WITH THE HANDLES CONTACTING THE ICE. STORE ICE SCOOPS HANDLE UP TO PREVENT CONTAMINATION.
Location: Wait staff area
|
08/23/2012 | Routine |
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Kitchen hand sinks are too hot on hot sidelower to reach 100-110 degrees
Location: Kitchen
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Expo line
- 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: Provide sanitary container or surface for ice scoop
Location: Back room
Equipment: Ice machine
|
06/06/2012 | Pre-Licensing |
Restaurant representatives - add corrected or new information about KILROY'S BROAD RIPPLE, 831 BROAD RIPPLE AVE, Indianapolis, IN »