- 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: RIB TIPS AND BAKED CHICKEN IN WARMING CABINET. PANS TOO CLOSE TO THE DOOR. ENSURE PANS ARE PUSHED TO THE BACK TO MAINTAIN PROPER TEMPERATURE. REHEAT TO 165 DEGREES F AND HOLD AT 135 DEGREES F. CORRECTED ON SITE.
Location: Kitchen
Equipment: Steam table
- 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: RIB TIPS AND BAKED CHICKEN IN WARMING CABINET. PANS TOO CLOSE TO THE DOOR. ENSURE PANS ARE PUSHED TO THE BACK TO MAINTAIN PROPER TEMPERATURE. REHEAT TO 165 DEGREES F AND HOLD AT 135 DEGREES F. CORRECTED ON SITE.
Location: Kitchen
Equipment: Steam table
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: DO NOT ADD SOAP TO SANITIZER.
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: HOOD CLEANING SCHEDULED WITH NATIONAL EXHAUST, DURING INSPECTION.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE LIGHTS IN BACK ROOM
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CLEAN VENT OVER COFFEE MAKER.
Location: Kitchen
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. COVER FOODS IN WALK IN COOLER. (GREEK SALAD AND GYRO ONIONS AND TOMATOES)2. COVER SALAD DRESSING IN BUCKET.
Location: Walk-in cooler
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. COVER FOODS IN WALK IN COOLER. (GREEK SALAD AND GYRO ONIONS AND TOMATOES)2. COVER SALAD DRESSING IN BUCKET.
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN PANEL IN ICE MACHINE. 2. CLEAN WALK IN COOLER SHELVES.
Location: Kitchen (back)
Equipment: Ice machine
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN PANEL IN ICE MACHINE. 2. CLEAN WALK IN COOLER SHELVES.
Location: Walk-in cooler
Equipment: Metal shelving
|
05/20/2014 | Routine |
- 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: FOOD IN HOT HOLDING CABINET NOT HELD ABOVE 135 DEGREES F. REHEAT TO 165 DEGREES F. HOLD ABOVE 135 DEGREES F.WATER IN BOTTOM REPLACED TO PROVIDE STEAM HEAT.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CLEAN WALL NEXT TO STEAM CABINET. SOILED.
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.
Comments: BROKEN THERMOMETER REPLACED.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Ice machine
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Can opener
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Walk-in cooler
Equipment: Metal shelving
|
11/07/2013 | Routine |
- 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 LEG QUARTERS AND RIB TIPS IN WARMER ARE NOT HELD ABOVE 135 DEGREES F.
Location: Kitchen
Equipment: -
- 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: DRINK BY MICROWAVE, NO LID. STORE WITH OTHER EMPLOYEE BEVERAGES BY DRIVE THRU.
Location: Kitchen (back)
- Hoods inadequate or unapproved (corrected)
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: FIRE SUPPRESSION SYSTEM IS OVERDUE FOR INSPECTION.
- 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. CLEAN WALK IN FREEZER FLOOR, SHELF AND DOOR.
Location: Walk-in freezer
- Unapproved non-food contact (corrected)
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: WALK IN COOLER SHELVES ARE RUSTED. REFINISH OR REPLACE. SHELVES ARE NOT CLEANABLE
Location: Walk-in cooler
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. SALAD INGREDIENTS ARE NOT COVERED. COVER ALL FOODS FOR SALADS IN WALK IN COOLER. 2. BUTTER FOR GARLIC BREAD NOT COVERED. COVER.
Location: Walk-in cooler
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. SALAD INGREDIENTS ARE NOT COVERED. COVER ALL FOODS FOR SALADS IN WALK IN COOLER. 2. BUTTER FOR GARLIC BREAD NOT COVERED. COVER.
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN LID (INSIDE) AND INTERIOR OF ICE MACHINE.
Location: Kitchen (back)
Equipment: Ice machine
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: ENSURE PAPERTOWELS ARE ALWAYS PROVIDED AT HAND SINK.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPLACE FAUCET ON PREP SINK. SPOUT IS MISSING.
Location: Kitchen (back)
Equipment: Prep sink
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: CUP IN FETA CHEESE. DO NOT USE CUP FOR DISPENSING. CUP DOES NOT HAVE HANDLE TO STORE OUT OF FOOD. REMOVE. USE UTENSIL WITH HANDLE AND DO NOT STORE HANDLE IN FOOD.
Location: Walk-in cooler
|
05/22/2013 | 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: CHICKEN LEG QUARTERS AND RIB TIPS IN WARMER ARE NOT HELD ABOVE 135 DEGREES F.
Location: Kitchen
Equipment: -
- 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: DRINK BY MICROWAVE, NO LID. STORE WITH OTHER EMPLOYEE BEVERAGES BY DRIVE THRU.
Location: Kitchen (back)
- Hoods inadequate or unapproved (corrected)
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: FIRE SUPPRESSION SYSTEM IS OVERDUE FOR INSPECTION.
- 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. CLEAN WALK IN FREEZER FLOOR, SHELF AND DOOR.
Location: Walk-in freezer
- Unapproved non-food contact (corrected)
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: WALK IN COOLER SHELVES ARE RUSTED. REFINISH OR REPLACE. SHELVES ARE NOT CLEANABLE
Location: Walk-in cooler
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. SALAD INGREDIENTS ARE NOT COVERED. COVER ALL FOODS FOR SALADS IN WALK IN COOLER. 2. BUTTER FOR GARLIC BREAD NOT COVERED. COVER.
Location: Walk-in cooler
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. SALAD INGREDIENTS ARE NOT COVERED. COVER ALL FOODS FOR SALADS IN WALK IN COOLER. 2. BUTTER FOR GARLIC BREAD NOT COVERED. COVER.
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN LID (INSIDE) AND INTERIOR OF ICE MACHINE.
Location: Kitchen (back)
Equipment: Ice machine
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: ENSURE PAPERTOWELS ARE ALWAYS PROVIDED AT HAND SINK.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPLACE FAUCET ON PREP SINK. SPOUT IS MISSING.
Location: Kitchen (back)
Equipment: Prep sink
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: CUP IN FETA CHEESE. DO NOT USE CUP FOR DISPENSING. CUP DOES NOT HAVE HANDLE TO STORE OUT OF FOOD. REMOVE. USE UTENSIL WITH HANDLE AND DO NOT STORE HANDLE IN FOOD.
Location: Walk-in cooler
|
05/15/2013 | 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: CHICKEN LEG QUARTERS AND RIB TIPS IN WARMER ARE NOT HELD ABOVE 135 DEGREES F.
Location: Kitchen
Equipment: -
- 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: DRINK BY MICROWAVE, NO LID. STORE WITH OTHER EMPLOYEE BEVERAGES BY DRIVE THRU.
Location: Kitchen (back)
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: FIRE SUPPRESSION SYSTEM IS OVERDUE FOR INSPECTION.
- 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. CLEAN WALK IN FREEZER FLOOR, SHELF AND DOOR.
Location: Walk-in freezer
- 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: WALK IN COOLER SHELVES ARE RUSTED. REFINISH OR REPLACE. SHELVES ARE NOT CLEANABLE
Location: Walk-in cooler
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. SALAD INGREDIENTS ARE NOT COVERED. COVER ALL FOODS FOR SALADS IN WALK IN COOLER. 2. BUTTER FOR GARLIC BREAD NOT COVERED. COVER.
Location: Walk-in cooler
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. SALAD INGREDIENTS ARE NOT COVERED. COVER ALL FOODS FOR SALADS IN WALK IN COOLER. 2. BUTTER FOR GARLIC BREAD NOT COVERED. COVER.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN LID (INSIDE) AND INTERIOR OF ICE MACHINE.
Location: Kitchen (back)
Equipment: Ice machine
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: ENSURE PAPERTOWELS ARE ALWAYS PROVIDED AT HAND SINK.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPLACE FAUCET ON PREP SINK. SPOUT IS MISSING.
Location: Kitchen (back)
Equipment: Prep sink
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: CUP IN FETA CHEESE. DO NOT USE CUP FOR DISPENSING. CUP DOES NOT HAVE HANDLE TO STORE OUT OF FOOD. REMOVE. USE UTENSIL WITH HANDLE AND DO NOT STORE HANDLE IN FOOD.
Location: Walk-in cooler
|
05/07/2013 | Routine |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. THERMOMETER IN HOT BOX READING 120 F. (AMBIENT TEMPERATURE)CHICKEN AND BEEF TIPS ARE 127-129 DEGREES F. UNIT IS LOCATED NEAR DRIVE THRU WINDOW AND IS OPENED AND CLOSED REGULARLY. DUE TO COLD AIR AND DOOR OPENING, UNIT MUST BE TURNED UP TO ACHIEVE 135 DEGREE F. TEMPERATURE AND TO OFFSET THE OPENING AND CLOSING OF THE DOOR. REHEAT IF NECESSARY. 2. BURGERS 128 DEGREES F. CHICKEN 123 DEGREES F. FLAT GRILL END WAS NOT ON. SEVERAL CONTROLS FOR UNIT. AFTER COOKING FOODS, THEY MUST BE HELD OVER 135 DEGREES F. USE PROBE THERMOMETER TO CHECK. ENSURE HEAT IS UNDER PANS OF FOOD.
Location: Kitchen
Equipment: Hand sink
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. THERMOMETER IN HOT BOX READING 120 F. (AMBIENT TEMPERATURE)CHICKEN AND BEEF TIPS ARE 127-129 DEGREES F. UNIT IS LOCATED NEAR DRIVE THRU WINDOW AND IS OPENED AND CLOSED REGULARLY. DUE TO COLD AIR AND DOOR OPENING, UNIT MUST BE TURNED UP TO ACHIEVE 135 DEGREE F. TEMPERATURE AND TO OFFSET THE OPENING AND CLOSING OF THE DOOR. REHEAT IF NECESSARY. 2. BURGERS 128 DEGREES F. CHICKEN 123 DEGREES F. FLAT GRILL END WAS NOT ON. SEVERAL CONTROLS FOR UNIT. AFTER COOKING FOODS, THEY MUST BE HELD OVER 135 DEGREES F. USE PROBE THERMOMETER TO CHECK. ENSURE HEAT IS UNDER PANS OF FOOD.
Location: Kitchen
Equipment: Flat grill
- Sewage disposal system (corrected)
Unapproved sewage disposal system.
Correction: Sewage shall be disposed of throughout an approved facility that is a public sewage treatment plant, or an individual sewage disposal system.
Comments: REMOVE SEVERAL BUCKETS OF GREASE AND PLACE IN GREASE DUMPSTER. DO NOT STORE IN BACK OF ESTABLISHMENT.
Location: Kitchen (back)
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHTS OUT IN HOOD REPLACE.IF LIGHTS DO NOT WORK WHEN BULBS REPLACED, CALL ELECTRICIAN TO REPAIR.
Location: Kitchen
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: REPAIR COVE MOLDING UNDER WALK IN FREEZER DOOR.DETERIORATED/MISSING
Location: Kitchen (back)
- Unapproved non-food contact (corrected)
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: REMOVE CARDBOARD ON LOWER SHELF OF PREP TABLE IN BACK OF KITCHEN.
Location: Kitchen
Equipment: Prep table
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR WALK IN FREEZER DOOR TO ENSURE IT CLOSES COMPLETELY AND WITHOUT THE AID OF A 5 GALLON BUCKET.
Location: Walk-in freezer
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: REMOVE CANS OF MARINARA IN BACK ROOM WHERE MOWER, GASOLINE AND COMET CLEANER ARE STORED. STORED WITH OTHER FOOD PRODUCTS IN BACK OF KITCHEN OR STORAGE ROOM.
Location: Kitchen (back)
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: FOODS IN WALK IN COOLER ARE NOT COVERED. COVER WITH LIDS, PLASTIC WRAP OR ALUMINUM FOIL.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN METAL SHELVING IN WALK IN COOLER. CLEAN UNDERSIDE OF SHELVES.CAN OPENER SOILED. CLEAN REGULARLY.
Location: Walk-in cooler
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN METAL SHELVING IN WALK IN COOLER. CLEAN UNDERSIDE OF SHELVES.CAN OPENER SOILED. CLEAN REGULARLY.
Location: Kitchen (back)
Equipment: Can opener
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: LIGHT SHIELD MISSING OVER ICE MACHINE IN BACK OF KITCHEN. REPLACE.
Location: Kitchen (back)
- Three bay : inappropriate use (corrected)
Inappropriate use of warewashing sink.
Correction: A warewashing sink shall not be used for hand washing or as service sink.
Comments: FISH THAWING ON END OF 3 BAY SINK.USE PREP SINK IN BACK.ALSO, LABEL 3 BAY SINK APPROPRIATELY WITH: DIRTY DISH DRAINBOARD, WASH, RINSE, SANITIZE, CLEAN DISHES.
Location: Kitchen (back)
Equipment: 3-bay
- 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 HANDLE IN ICE BIN AT DRIVE THRU.
Location: Kitchen
|
12/18/2012 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. THERMOMETER IN HOT BOX READING 120 F. (AMBIENT TEMPERATURE)CHICKEN AND BEEF TIPS ARE 127-129 DEGREES F. UNIT IS LOCATED NEAR DRIVE THRU WINDOW AND IS OPENED AND CLOSED REGULARLY. DUE TO COLD AIR AND DOOR OPENING, UNIT MUST BE TURNED UP TO ACHIEVE 135 DEGREE F. TEMPERATURE AND TO OFFSET THE OPENING AND CLOSING OF THE DOOR. REHEAT IF NECESSARY. 2. BURGERS 128 DEGREES F. CHICKEN 123 DEGREES F. FLAT GRILL END WAS NOT ON. SEVERAL CONTROLS FOR UNIT. AFTER COOKING FOODS, THEY MUST BE HELD OVER 135 DEGREES F. USE PROBE THERMOMETER TO CHECK. ENSURE HEAT IS UNDER PANS OF FOOD.
Location: Kitchen
Equipment: Hand sink
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. THERMOMETER IN HOT BOX READING 120 F. (AMBIENT TEMPERATURE)CHICKEN AND BEEF TIPS ARE 127-129 DEGREES F. UNIT IS LOCATED NEAR DRIVE THRU WINDOW AND IS OPENED AND CLOSED REGULARLY. DUE TO COLD AIR AND DOOR OPENING, UNIT MUST BE TURNED UP TO ACHIEVE 135 DEGREE F. TEMPERATURE AND TO OFFSET THE OPENING AND CLOSING OF THE DOOR. REHEAT IF NECESSARY. 2. BURGERS 128 DEGREES F. CHICKEN 123 DEGREES F. FLAT GRILL END WAS NOT ON. SEVERAL CONTROLS FOR UNIT. AFTER COOKING FOODS, THEY MUST BE HELD OVER 135 DEGREES F. USE PROBE THERMOMETER TO CHECK. ENSURE HEAT IS UNDER PANS OF FOOD.
Location: Kitchen
Equipment: Flat grill
- Sewage disposal system
Unapproved sewage disposal system.
Correction: Sewage shall be disposed of throughout an approved facility that is a public sewage treatment plant, or an individual sewage disposal system.
Comments: REMOVE SEVERAL BUCKETS OF GREASE AND PLACE IN GREASE DUMPSTER. DO NOT STORE IN BACK OF ESTABLISHMENT.
Location: Kitchen (back)
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: BARE HAND CONTACT WITH RED ONION. EMPLOYEE SLICING FOR SALADS.OWNER STATED HE COULD COOK WITH BEEF. DID NOT DISCARD BECAUSE THEY CAN USE AS A COOKED FOOD. DO NOT USE FOR SALADS. ENSURE HANDS ARE CLEAN AND GLOVES ARE USED WHEN HANDLING READY TO EAT FOODS.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHTS OUT IN HOOD REPLACE.IF LIGHTS DO NOT WORK WHEN BULBS REPLACED, CALL ELECTRICIAN TO REPAIR.
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: REPAIR COVE MOLDING UNDER WALK IN FREEZER DOOR.DETERIORATED/MISSING
Location: Kitchen (back)
- 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: REMOVE CARDBOARD ON LOWER SHELF OF PREP TABLE IN BACK OF KITCHEN.
Location: Kitchen
Equipment: Prep table
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR WALK IN FREEZER DOOR TO ENSURE IT CLOSES COMPLETELY AND WITHOUT THE AID OF A 5 GALLON BUCKET.
Location: Walk-in freezer
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: REMOVE CANS OF MARINARA IN BACK ROOM WHERE MOWER, GASOLINE AND COMET CLEANER ARE STORED. STORED WITH OTHER FOOD PRODUCTS IN BACK OF KITCHEN OR STORAGE ROOM.
Location: Kitchen (back)
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: FOODS IN WALK IN COOLER ARE NOT COVERED. COVER WITH LIDS, PLASTIC WRAP OR ALUMINUM FOIL.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN METAL SHELVING IN WALK IN COOLER. CLEAN UNDERSIDE OF SHELVES.CAN OPENER SOILED. CLEAN REGULARLY.
Location: Walk-in cooler
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN METAL SHELVING IN WALK IN COOLER. CLEAN UNDERSIDE OF SHELVES.CAN OPENER SOILED. CLEAN REGULARLY.
Location: Kitchen (back)
Equipment: Can opener
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: LIGHT SHIELD MISSING OVER ICE MACHINE IN BACK OF KITCHEN. REPLACE.
Location: Kitchen (back)
- Three bay : inappropriate use
Inappropriate use of warewashing sink.
Correction: A warewashing sink shall not be used for hand washing or as service sink.
Comments: FISH THAWING ON END OF 3 BAY SINK.USE PREP SINK IN BACK.ALSO, LABEL 3 BAY SINK APPROPRIATELY WITH: DIRTY DISH DRAINBOARD, WASH, RINSE, SANITIZE, CLEAN DISHES.
Location: Kitchen (back)
Equipment: 3-bay
- 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 HANDLE IN ICE BIN AT DRIVE THRU.
Location: Kitchen
|
12/11/2012 | 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: CRUMBLED FETA CHEESE IN A METAL PAN ON TOP OF COLD TOP, NOT IN TOP OR INSIDE UNIT. DO NOT LEAVE FETA AT ROOM TEMPERATURE. CRUMBLED FETA 87 DEGREES F.THE COLD TOP COOLER IS NOT HOLDING PROPER TEMPERATURE. THE UNIT IS APPROXIMATELY 70 DEGREES F. THE FOLLOWING FOODS WERE DISCARDED:FETA,TZAZIKI, CHEDDAR SLICES, PROVOLONE SLICES, POLISH SAUSAGE HAM, SALAMI, HOT DOGS ROAST BEEFALL TEMPERATURE ABUSED FOODS WERE DISCARDED.
- Bait stations (corrected)
Open rodent bait station(s).
Correction: Provide covered, tamper resistant bait stations.
Comments: DO NOT USE OPEN BAIT FOR RODENTS.
- 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: OPEN DRINKS, NO LIDS OR STRAWS. PROVIDE.
- 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: CHLORINE SANITIZER TOO STRONG. ENSURE SANITIZER IS PROPER CONCENTRATION OF 50-100 PPM TO ENSURE CONCENTRATION IS NOT TOO STRONG.
- 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: BOXES OF SINGLE USE CONTAINERS ON THE FLOOR IN DRY STORAGE. STORE OFF THE FLOOR.
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: REPLACE COVE MOLDING UNDER FREEZER DOOR. REPLACE WITH MATERIALS THAT ARE SMOOTH AND EASILY CLEANABLE. REPEAT VIOLATION.
Location: -
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPERTOWELS AT HANDSINK.CORRECTED.
Location: Restroom
- Hand washing (where) (corrected on site)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: EMPLOYEE WASHED HIS HANDS IN 3-BAY SINK. DO NOT USE WAREWASHING SINK FOR HANDWASHING. USE HAND SINK WITH SOAP AND PAPERTOWELS. CORRECTED.
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR WOMENS RESTROOM TOILET FLUSH HANDLE.
Location: Womens restroom
|
07/25/2012 | 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: CRUMBLED FETA CHEESE IN A METAL PAN ON TOP OF COLD TOP, NOT IN TOP OR INSIDE UNIT. DO NOT LEAVE FETA AT ROOM TEMPERATURE. CRUMBLED FETA 87 DEGREES F.THE COLD TOP COOLER IS NOT HOLDING PROPER TEMPERATURE. THE UNIT IS APPROXIMATELY 70 DEGREES F. THE FOLLOWING FOODS WERE DISCARDED:FETA,TZAZIKI, CHEDDAR SLICES, PROVOLONE SLICES, POLISH SAUSAGE HAM, SALAMI, HOT DOGS ROAST BEEFALL TEMPERATURE ABUSED FOODS WERE DISCARDED.
- Bait stations
Open rodent bait station(s).
Correction: Provide covered, tamper resistant bait stations.
Comments: DO NOT USE OPEN BAIT FOR RODENTS.
- 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: OPEN DRINKS, NO LIDS OR STRAWS. PROVIDE.
- 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: CHLORINE SANITIZER TOO STRONG. ENSURE SANITIZER IS PROPER CONCENTRATION OF 50-100 PPM TO ENSURE CONCENTRATION IS NOT TOO STRONG.
- 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: BOXES OF SINGLE USE CONTAINERS ON THE FLOOR IN DRY STORAGE. STORE OFF THE FLOOR.
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: REPLACE COVE MOLDING UNDER FREEZER DOOR. REPLACE WITH MATERIALS THAT ARE SMOOTH AND EASILY CLEANABLE. REPEAT VIOLATION.
Location: -
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPERTOWELS AT HANDSINK.CORRECTED.
Location: Restroom
- Hand washing (where) (corrected on site)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: EMPLOYEE WASHED HIS HANDS IN 3-BAY SINK. DO NOT USE WAREWASHING SINK FOR HANDWASHING. USE HAND SINK WITH SOAP AND PAPERTOWELS. CORRECTED.
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR WOMENS RESTROOM TOILET FLUSH HANDLE.
Location: Womens restroom
|
07/18/2012 | Routine |
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: CONTINUE TO CLEAN AND ORGANIZE BACK ROOM. ENSURE TO REMOVE ANY UNNECESSARY ITEMS.
Location: Back room
- 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: CLEAN SODA NOZZLES REGULARLY.
Location: Kitchen
Equipment: Soda machine
|
03/08/2012 | Recheck |
| No violation noted during this evaluation. | 03/02/2012 | Non-Illness Complaint |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: HOT BOX IS NOT HOLDING FOODS ABOVE 135 DEGREES F. REHEATED TO 165 DEGREES F. HOT BOX DIAL TURNED UPUSE PROBE THERMOMETER. DONT RELY ON TEMPERATURE DIAL ON EXTERIOR OF UNIT DOOR.
Location: Kitchen
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN DRINK ON SLICER. PROVIDE LID AND STRAW. DO NOT STORE DRINK ON SLICER. DO NOT STORE DRINKS WHERE FOOD, UTENSILS, EQUIPMENT, LINENS OR SINGLE USE ITEMS CAN BE CONTAMINATED.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: CONTINUE TO CLEAN AND ORGANIZE BACK ROOM. ENSURE TO REMOVE ANY UNNECESSARY ITEMS.
Location: Back room
- Mop sink
No available mop sink.
Correction: At least 1 service sink or 1 mop sink equipped with a floor drain, hot water of at least 100 degrees F and cold water, shall be provided.
Comments: CLEAN OUT MOP SINK TO ALLOW FOR MOP WATER TO BE DISPOSED OF PROPERLY. DO NOT DUMP MOP WATER OUTSIDE.
Location: Back room
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: KEEP FOODS IN WALK IN COOLER COVERED.
Location: Walk-in cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: CLEAN SODA NOZZLES REGULARLY.
Location: Kitchen
Equipment: Soda machine
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE PAPERTOWELS AT HAND SINK.
Location: Kitchen
|
03/01/2012 | 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: TZAZIKI AND FETA HELD @ 47 DEGREES F. KEEP LIDS ON POTENTIALLY HAZARDOUS FOOD IN COLD TOP TO ENSURE PROPER TEMPERATURE IS MAINTAINED.
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE ALL ITEMS IN BACK ROOM, BY BACK DOOR, THAT ARE NOT NEEDED FOR RESTAURANT. CLEAN AND ORGANIZE AREA. SWEEP AND MOP FLOOR.
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: REPAIR/REPLACE TILE UNDER WALK IN FREEZER DOOR. MISSING.
- 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. SWEEP AND MOP FLOOR IN BACK ROOM, BY BACK DOOR. 2. CLEAN FLOOR IN WALK IN FREEZER. ENSURE GYRO MEAT IS COVERED WHEN STORED IN WALK IN FREEZER. PROVIDE PAN FOR ANY DRIPPINGS. REMOVE PAN AND CLEAN DAILY.
- 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. SWEEP AND MOP FLOOR IN BACK ROOM, BY BACK DOOR. 2. CLEAN FLOOR IN WALK IN FREEZER. ENSURE GYRO MEAT IS COVERED WHEN STORED IN WALK IN FREEZER. PROVIDE PAN FOR ANY DRIPPINGS. REMOVE PAN AND CLEAN DAILY.
- Unapproved non-food contact (corrected)
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: REMOVE CARDBOARD ON BOTTOM SHELF OF PREP TABLE.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR WALK IN FREEZER DOOR CLOSURE
- 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: BOXES OF FOOD ON THE FLOOR IN WALK IN FREEZER.
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: COVER ALL FOODS IN WALK IN COOLER.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN WALK IN COOLER SHELVES.
- 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. SODA NOZZLE AT DRIVE THRU IS SOILED. CLEAN ALL NOZZLES REGULARLY.
|
12/05/2011 | 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: TZAZIKI AND FETA HELD @ 47 DEGREES F. KEEP LIDS ON POTENTIALLY HAZARDOUS FOOD IN COLD TOP TO ENSURE PROPER TEMPERATURE IS MAINTAINED.
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE ALL ITEMS IN BACK ROOM, BY BACK DOOR, THAT ARE NOT NEEDED FOR RESTAURANT. CLEAN AND ORGANIZE AREA. SWEEP AND MOP FLOOR.
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: REPAIR/REPLACE TILE UNDER WALK IN FREEZER DOOR. MISSING.
- 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. SWEEP AND MOP FLOOR IN BACK ROOM, BY BACK DOOR. 2. CLEAN FLOOR IN WALK IN FREEZER. ENSURE GYRO MEAT IS COVERED WHEN STORED IN WALK IN FREEZER. PROVIDE PAN FOR ANY DRIPPINGS. REMOVE PAN AND CLEAN DAILY.
- 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: REMOVE CARDBOARD ON BOTTOM SHELF OF PREP TABLE.
- 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: BOXES OF FOOD ON THE FLOOR IN WALK IN FREEZER.
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: COVER ALL FOODS IN WALK IN COOLER.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN WALK IN COOLER SHELVES.
- 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. SODA NOZZLE AT DRIVE THRU IS SOILED. CLEAN ALL NOZZLES REGULARLY.
|
11/28/2011 | Routine |
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