- Hand sink improper usage (corrected)
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. USING HANDSINK TO FILL CONTAINERS2. USING HANDSINK TO WET TOWELHANDSINK IS ONLY FOR WASHING HANDSUSE THE 3-BAY SINK TO FILL CONTAINERS/WET TOWELS, AND OTHER TASKS
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR LEAK
Location: Kitchen
Equipment: Veg. Sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. REACH IN COOLER THERMOMETER AND INSPECTOR THERMOMETER READS 49-50 F. REPAIR TO COLD HOLD AT 41 F
Location: Kitchen
Equipment: Reach in cooler
|
04/30/2014 | Recheck |
- Hand sink improper usage (corrected)
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. USING HANDSINK TO FILL CONTAINERS2. USING HANDSINK TO WET TOWELHANDSINK IS ONLY FOR WASHING HANDSUSE THE 3-BAY SINK TO FILL CONTAINERS/WET TOWELS, AND OTHER TASKS
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR LEAK
Location: Kitchen
Equipment: Veg. Sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. REACH IN COOLER THERMOMETER AND INSPECTOR THERMOMETER READS 49-50 F. REPAIR TO COLD HOLD AT 41 F
Location: Kitchen
Equipment: Reach in cooler
|
04/23/2014 | Recheck |
- Hand sink improper usage
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. USING HANDSINK TO FILL CONTAINERS2. USING HANDSINK TO WET TOWELHANDSINK IS ONLY FOR WASHING HANDSUSE THE 3-BAY SINK TO FILL CONTAINERS/WET TOWELS, AND OTHER TASKS
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR LEAK
Location: Kitchen
Equipment: Veg. Sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. REACH IN COOLER THERMOMETER AND INSPECTOR THERMOMETER READS 49-50 F. REPAIR TO COLD HOLD AT 41 F
Location: Kitchen
Equipment: Reach in cooler
|
04/16/2014 | Routine |
- Smoking distance signage (corrected on site)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: Gave 3 signs to cook to post on public entrances
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Kitchen
Equipment: Reach in cooler
|
08/28/2013 | Routine |
- Toxic restrictions (corrected)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: Residential Hot Shot bug spray. Use a commercial bug spray. Take home / discard
Location: Kitchen
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Outside digital thermometer is off by 5-6 F. Inspector thermometer read 41-42 F
Location: Kitchen
Equipment: Reach in cooler
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Location: Kitchen
Equipment: 3-bay
|
01/23/2013 | Recheck |
- Toxic restrictions
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: Residential Hot Shot bug spray. Use a commercial bug spray. Take home / discard
Location: Kitchen
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Outside digital thermometer is off by 5-6 F. Inspector thermometer read 41-42 F
Location: Kitchen
Equipment: Reach in cooler
- Hand washing (where) (corrected on site)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Location: Kitchen
Equipment: 3-bay
|
01/16/2013 | 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: BEEF AND NOODLES AT 91 F. POTENTIALLY HAZARDOUS HOT-HOLDING FOODS MUST BE HELD AT A HOT-HOLDING TEMPERATURE OF 135 F OR ABOVE.BEEF AND NOODLES WAS REHEATED TO 165 F AND THEN HOT-HELD AT 135 F.
Location: Kitchen (back)
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: TOMATOES, LETTUCE, BUTTER STORED OUT AT ROOM TEMPERATURE. ALL POTENTIALLY HAZARDOUS FOODS MUST BE KEPT AT 41 F OR BELOW VIA REFRIGERATION UNIT OR ICE BATH METHOD.
Location: Kitchen (back)
- 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: OPEN EMPLOYEE DRINK STORED AT BINGO KITCHEN--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen (back)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen (back)
Equipment: Microwave oven
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen (front)
Equipment: Microwave oven
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen (front)
Equipment: ----- Cooking Equip/Holding -----
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen (front)
Equipment: Deep fryer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen (back)
Equipment: ----- Cooking Equip/Holding -----
- 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: NO IN-PLACE SANITIZER BUCKET SET-UP AT THE TIME OF INSPECTION; MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING KITCHEN OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS; USE TEST STRIPS.
Location: Kitchen
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. COATS, JACKETS, PURSES STORED NEXT TO FOOD AND SINGLE-SERVICE ITEMS AT FRONT SERVICE COUNTER DRY STORAGE LOCATION AT BINGO KITCHEN.
Location: Kitchen (back)
- 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: EX. COATS, JACKETS, PURSES STORED NEXT TO FOOD AND SINGLE-SERVICE ITEMS AT FRONT SERVICE COUNTER DRY STORAGE LOCATION AT BINGO KITCHEN.
Location: Service counter
- 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: BINGO KITCHEN: KEEP ALL OPEN/EXPOSED SINGLE-SERVICE ITEMS ON SANITARY SURFACES AND NOT SOILED BARE COUNTER-TOPS OR SHELVING.
Location: Kitchen (back)
- 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.
Location: Kitchen
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Location: Dumpster area
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IN PROGRESS WITH SERVICE PROVIDER: MAINTAIN ROUTINE CLEANING AND SANITIZING OF INTERIOR HOOD SYSTEM FILTERS AT BACK BINGO KITCHEN.
Location: Kitchen (back)
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IN PROGRESS WITH SERVICE PROVIDER: MAINTAIN ROUTINE CLEANING AND SANITIZING OF INTERIOR HOOD SYSTEM FILTERS AT BACK BINGO KITCHEN.
Location: Kitchen (front)
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IN PROGRESS WITH SERVICE PROVIDER: MAINTAIN ROUTINE CLEANING AND SANITIZING OF INTERIOR HOOD SYSTEM FILTERS AT BACK BINGO KITCHEN.
Location: Restroom
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF BINGO KITCHEN FLOORS BEHIND AND UNDER KITCHEN EQUIPMENT SUCH AS DEEP FRYERS.
Location: Kitchen (back)
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HOT WATER AT 64 F AT FRONT MEN AND WOMEN RESTROOM HANDSINKS; MAINTAIN HOT WATER TEMEPRATURE AT HANDSINKS AT 100 F - 120 F AT ALL TIMES--REPAIR OR ADJUST PROPERLY.
Location: Mens restroom
Equipment: Hand sink
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HOT WATER AT 64 F AT FRONT MEN AND WOMEN RESTROOM HANDSINKS; MAINTAIN HOT WATER TEMEPRATURE AT HANDSINKS AT 100 F - 120 F AT ALL TIMES--REPAIR OR ADJUST PROPERLY.
Location: Womens restroom
Equipment: Hand sink
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOODS COVERED PROPERLY AT REFRIGERATION UNIT.CONTAINER OF POPCORN STORED ON FLOOR; KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen (back)
Equipment: Reach 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: KEEP FOODS COVERED PROPERLY AT REFRIGERATION UNIT.CONTAINER OF POPCORN STORED ON FLOOR; KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED BINGO KITCHEN SHELVING.
Location: Kitchen (back)
Equipment: Metal shelving
- 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: IMPROVE INTERIOR SURFACE TRAY CLEANING AND SANITIZING OF FRONT KITCHEN ICE MACHINE.
Location: Kitchen (front)
Equipment: Ice machine
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: PROVIDE AT BACK WOMENS RESTROOM WHERE BINGO KITCHEN IS LOCATED.
Location: Womens restroom
|
12/21/2011 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: POTENTIALLY HAZARDOUS COLD-HOLDING FOODS SUCH AS TOMATOES AND LETTUCE WAS OUT AT ROOM TEMPERATURE.USE PROPER ICE BATH OR REFRIGERATION UNT TO MAINTAIN TEMPERATURES AT 41 F OR BELOW.
Location: Kitchen
|
12/21/2011 | Illness Complaint 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: POTENTIALLY HAZARDOUS COLD-HOLDING FOODS SUCH AS TOMATOES AND LETTUCE WAS OUT AT ROOM TEMPERATURE.USE PROPER ICE BATH OR REFRIGERATION UNT TO MAINTAIN TEMPERATURES AT 41 F OR BELOW.
Location: Kitchen
|
12/07/2011 | Illness Complaint 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: BEEF AND NOODLES AT 91 F. POTENTIALLY HAZARDOUS HOT-HOLDING FOODS MUST BE HELD AT A HOT-HOLDING TEMPERATURE OF 135 F OR ABOVE.BEEF AND NOODLES WAS REHEATED TO 165 F AND THEN HOT-HELD AT 135 F.
Location: Kitchen (back)
- 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: TOMATOES, LETTUCE, BUTTER STORED OUT AT ROOM TEMPERATURE. ALL POTENTIALLY HAZARDOUS FOODS MUST BE KEPT AT 41 F OR BELOW VIA REFRIGERATION UNIT OR ICE BATH METHOD.
Location: Kitchen (back)
- 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 EMPLOYEE DRINK STORED AT BINGO KITCHEN--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen (back)
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen (back)
Equipment: Microwave oven
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen (front)
Equipment: Microwave oven
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen (front)
Equipment: ----- Cooking Equip/Holding -----
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen (front)
Equipment: Deep fryer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen (back)
Equipment: ----- Cooking Equip/Holding -----
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO IN-PLACE SANITIZER BUCKET SET-UP AT THE TIME OF INSPECTION; MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING KITCHEN OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS; USE TEST STRIPS.
Location: Kitchen
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. COATS, JACKETS, PURSES STORED NEXT TO FOOD AND SINGLE-SERVICE ITEMS AT FRONT SERVICE COUNTER DRY STORAGE LOCATION AT BINGO KITCHEN.
Location: Kitchen (back)
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. COATS, JACKETS, PURSES STORED NEXT TO FOOD AND SINGLE-SERVICE ITEMS AT FRONT SERVICE COUNTER DRY STORAGE LOCATION AT BINGO KITCHEN.
Location: Service counter
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: BINGO KITCHEN: KEEP ALL OPEN/EXPOSED SINGLE-SERVICE ITEMS ON SANITARY SURFACES AND NOT SOILED BARE COUNTER-TOPS OR SHELVING.
Location: Kitchen (back)
- Mops and brooms
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.
Location: Kitchen
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Location: Dumpster area
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: MAINTAIN ROUTINE CLEANING AND SANITIZING OF INTERIOR HOOD SYSTEM FILTERS AT BOTH KITCHENS.CLEAN AND SANITIZE RESTROOM CEILING VENTS ROUTINELY WHERE NEEDED.
Location: Kitchen (back)
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: MAINTAIN ROUTINE CLEANING AND SANITIZING OF INTERIOR HOOD SYSTEM FILTERS AT BOTH KITCHENS.CLEAN AND SANITIZE RESTROOM CEILING VENTS ROUTINELY WHERE NEEDED.
Location: Kitchen (front)
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: MAINTAIN ROUTINE CLEANING AND SANITIZING OF INTERIOR HOOD SYSTEM FILTERS AT BOTH KITCHENS.CLEAN AND SANITIZE RESTROOM CEILING VENTS ROUTINELY WHERE NEEDED.
Location: Restroom
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF BINGO KITCHEN FLOORS AND WALL SURFACES.
Location: Kitchen (back)
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HOT WATER AT 64 F AT FRONT MEN AND WOMEN RESTROOM HANDSINKS; MAINTAIN HOT WATER TEMEPRATURE AT HANDSINKS AT 100 F - 120 F AT ALL TIMES--REPAIR OR ADJUST PROPERLY.
Location: Mens restroom
Equipment: Hand sink
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HOT WATER AT 64 F AT FRONT MEN AND WOMEN RESTROOM HANDSINKS; MAINTAIN HOT WATER TEMEPRATURE AT HANDSINKS AT 100 F - 120 F AT ALL TIMES--REPAIR OR ADJUST PROPERLY.
Location: Womens restroom
Equipment: Hand sink
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOODS COVERED PROPERLY AT REFRIGERATION UNIT.CONTAINER OF POPCORN STORED ON FLOOR; KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen (back)
Equipment: Reach 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: KEEP FOODS COVERED PROPERLY AT REFRIGERATION UNIT.CONTAINER OF POPCORN STORED ON FLOOR; KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED BINGO KITCHEN SHELVING.
Location: Kitchen (back)
Equipment: Metal shelving
- 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: IMPROVE INTERIOR SURFACE TRAY CLEANING AND SANITIZING OF FRONT KITCHEN ICE MACHINE.
Location: Kitchen (front)
Equipment: Ice machine
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: PROVIDE AT BACK WOMENS RESTROOM WHERE BINGO KITCHEN IS LOCATED.
Location: Womens restroom
|
12/07/2011 | Routine |
Restaurant representatives - add corrected or new information about KNIGHTS OF COLUMBUS # 3682, 5350 ALLIED BLVD, Indianapolis, IN »