- 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: CHEMICAL SPRAY BOTTLE NOT LABELED.
Location: Kitchen (back)
- Sanitizer criteria (corrected)
Chemical sanitizer does not meet proper criteria.
Correction: Provide only approved chemical sanitizer(s).
Comments: FRONT SERVICE COUNTER IN-PLACE SANITIZER BUCKET FOR CHLORINE EXCEEDING 100 PPM; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE OPEN FOOD AND DRINKS STORED IN KITCHEN AND STORED AT INAPPRORIATE LOCATIONS (EX. LUNCH BAGS, CHEETOS, ETC).
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) KITCHEN PREP AREA LOW BOY COOLER.2) FRONT SERVICE COUNTER COKE COOLER (INTERIOR & EXTERIOR SURFACES/DOOR TRACKS).
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) KITCHEN PREP AREA LOW BOY COOLER.2) FRONT SERVICE COUNTER COKE COOLER (INTERIOR & EXTERIOR SURFACES/DOOR TRACKS).
Location: Service counter
Equipment: Reach in cooler
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Metal shelving
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Prep area
Equipment: Metal shelving
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1) DISCONTINUE USING SINGLE-SERVICE CUPS TO DISPENSE FOODS; USE ONLY FOOD GRADE (EX. NSF APPROVED) UTENSILS WITH HANDLES TO DISPENSE FOODS PROPERLY.2) DISCARD NON-FOOD GRADE CONTAINERS AND USE ONLY FOOD GRADE (EX. NSF APPROVED) FOR FOOD STORAGE CONTAINERS.
Location: Kitchen
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1) DISCONTINUE USING SINGLE-SERVICE CUPS TO DISPENSE FOODS; USE ONLY FOOD GRADE (EX. NSF APPROVED) UTENSILS WITH HANDLES TO DISPENSE FOODS PROPERLY.2) DISCARD NON-FOOD GRADE CONTAINERS AND USE ONLY FOOD GRADE (EX. NSF APPROVED) FOR FOOD STORAGE CONTAINERS.
Location: Prep area
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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.
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.
Location: Service counter
- 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.
Location: Back room
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Location: Dry storage
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP SINGLE-SERVICE ITEMS ON SANITARY SURFACES (EX. CUPS ON BARE COUNTER-TOPS).
Location: Service counter
- 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: Prep area
- 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.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: IN PROGRESS: MANAGEMENT PRESENTED ESTIMATED QUOTE DOCUMENTATION INVOICE FROM TUNDRA REFRIGERATION CO., INC.REPAIR WALK-IN-FREEZER FLOORS; ALL FLOORS MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Walk-in freezer
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS AT ABOVE LOCATIONS; INCLUDING FLOOR DRAINS.
Location: Walk-in freezer
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS AT ABOVE LOCATIONS; INCLUDING FLOOR DRAINS.
Location: Kitchen (back)
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS AT ABOVE LOCATIONS; INCLUDING FLOOR DRAINS.
Location: Back room
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS AT ABOVE LOCATIONS; INCLUDING FLOOR DRAINS.
Location: Dry storage
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS AT ABOVE LOCATIONS; INCLUDING FLOOR DRAINS.
Location: Service counter
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Kitchen (back)
Equipment: Prep sink
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Kitchen
Equipment: Walk in cooler
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Location: Kitchen
Equipment: Walk 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.
Location: Service counter
Equipment: Ice machine
|
09/09/2014 | Recheck |
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: CHEMICAL SPRAY BOTTLE NOT LABELED.
Location: Kitchen (back)
- Sanitizer criteria
Chemical sanitizer does not meet proper criteria.
Correction: Provide only approved chemical sanitizer(s).
Comments: FRONT SERVICE COUNTER IN-PLACE SANITIZER BUCKET FOR CHLORINE EXCEEDING 100 PPM; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE OPEN FOOD AND DRINKS STORED IN KITCHEN AND STORED AT INAPPRORIATE LOCATIONS (EX. LUNCH BAGS, CHEETOS, ETC).
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) KITCHEN PREP AREA LOW BOY COOLER.2) FRONT SERVICE COUNTER COKE COOLER (INTERIOR & EXTERIOR SURFACES/DOOR TRACKS).
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) KITCHEN PREP AREA LOW BOY COOLER.2) FRONT SERVICE COUNTER COKE COOLER (INTERIOR & EXTERIOR SURFACES/DOOR TRACKS).
Location: Service counter
Equipment: Reach in cooler
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Metal shelving
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Prep area
Equipment: Metal shelving
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1) DISCONTINUE USING SINGLE-SERVICE CUPS TO DISPENSE FOODS; USE ONLY FOOD GRADE (EX. NSF APPROVED) UTENSILS WITH HANDLES TO DISPENSE FOODS PROPERLY.2) DISCARD NON-FOOD GRADE CONTAINERS AND USE ONLY FOOD GRADE (EX. NSF APPROVED) FOR FOOD STORAGE CONTAINERS.
Location: Kitchen
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1) DISCONTINUE USING SINGLE-SERVICE CUPS TO DISPENSE FOODS; USE ONLY FOOD GRADE (EX. NSF APPROVED) UTENSILS WITH HANDLES TO DISPENSE FOODS PROPERLY.2) DISCARD NON-FOOD GRADE CONTAINERS AND USE ONLY FOOD GRADE (EX. NSF APPROVED) FOR FOOD STORAGE CONTAINERS.
Location: Prep area
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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.
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.
Location: Service counter
- 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.
Location: Back room
- 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.
Location: Dry storage
- 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: KEEP SINGLE-SERVICE ITEMS ON SANITARY SURFACES (EX. CUPS ON BARE COUNTER-TOPS).
Location: Service counter
- 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.
Location: Prep 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.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR WALK-IN-FREEZER FLOORS; ALL FLOORS MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Walk-in freezer
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS AT ABOVE LOCATIONS; INCLUDING FLOOR DRAINS.
Location: Walk-in freezer
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS AT ABOVE LOCATIONS; INCLUDING FLOOR DRAINS.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS AT ABOVE LOCATIONS; INCLUDING FLOOR DRAINS.
Location: Back room
- 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 DETAILED CLEANING AND SANITIZING OF FLOORS AT ABOVE LOCATIONS; INCLUDING FLOOR DRAINS.
Location: Dry storage
- 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 DETAILED CLEANING AND SANITIZING OF FLOORS AT ABOVE LOCATIONS; INCLUDING FLOOR DRAINS.
Location: Service counter
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Kitchen (back)
Equipment: Prep sink
- 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.
Location: Kitchen
Equipment: Walk in cooler
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Location: Kitchen
Equipment: 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.
Location: Service counter
Equipment: Ice machine
|
09/02/2014 | Routine |
- Physical structure maintenance (corrected)
Physical structure, ie. Floor, roof, foundation, stair, ceiling, exterior/interior wall, not maintained in safe and sound condition.
Correction: Every part of physical structure shall be maintained in a safe and sound condition capable of supporting reasonably expected loads.
Comments: REPAIR ALL ROOF LEAKS WHERE NEEDED AT ESTABLISHMENT.
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: ***CORRECTIVE ACTION*** ESTABLISHMENT RECEIVES MONTHLY PEST CONTROL INSPECTIONS FROM RID-A-PEST EXTERMINATING. INVOICE WAS PROVIDED.PEANUT BUTTER, ETC.CONSULT PROFESSIONAL PEST CONTROL PROVIDER FOR INSPECTION/SERVICES AND PROVIDE ALL DOCUMENTATION ON THE RECHECK INSPECTION DATE.
Location: Kitchen
- Bait stations (corrected)
Open rodent bait station(s).
Correction: Provide covered, tamper resistant bait stations.
Comments: ***CORRECTIVE ACTION*** ESTABLISHMENT RECEIVES MONTHLY PEST CONTROL INSPECTIONS FROM RID-A-PEST EXTERMINATING. INVOICE WAS PROVIDED.CONSULT PROFESSIONAL PEST CONTROL PROVIDER FOR INSPECTION/SERVICES AND PROVIDE ALL DOCUMENTATION ON THE RECHECK INSPECTION DATE.
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: 1) OPEN EMPLOYEE FOOD STORED ON KITCHEN PREP TABLE; ALL EMPLOYEE FOOD MUST BE STORED AWAY FROM FOOD PREP LOCATIONS/FOOD/SINGLE-SERVICE ITEMS.
Location: Kitchen
Equipment: Prep 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: 1) OPEN EMPLOYEE FOOD STORED ON KITCHEN PREP TABLE; ALL EMPLOYEE FOOD MUST BE STORED AWAY FROM FOOD PREP LOCATIONS/FOOD/SINGLE-SERVICE ITEMS.
Location: Kitchen
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Can opener
- Jewelry prohibition (corrected)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLERS WEARING JEWELRY (EX. BRACELET) ON HANDS--REMOVE,
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1) REPAIR LIGHT SWITCH AT KITCHEN WALK-IN-FREEZER SO THAT LIGHT STAYS ON WHEN TURNED ON.2) PROVIDE LIGHTS WHERE OUT AT KITCHEN, SERVICE COUNTER AND DINING ROOM CEILINGS WHERE OUT.
Location: Walk-in cooler
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1) REPAIR LIGHT SWITCH AT KITCHEN WALK-IN-FREEZER SO THAT LIGHT STAYS ON WHEN TURNED ON.2) PROVIDE LIGHTS WHERE OUT AT KITCHEN, SERVICE COUNTER AND DINING ROOM CEILINGS WHERE OUT.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1) REPAIR LIGHT SWITCH AT KITCHEN WALK-IN-FREEZER SO THAT LIGHT STAYS ON WHEN TURNED ON.2) PROVIDE LIGHTS WHERE OUT AT KITCHEN, SERVICE COUNTER AND DINING ROOM CEILINGS WHERE OUT.
Location: Service counter
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1) REPAIR LIGHT SWITCH AT KITCHEN WALK-IN-FREEZER SO THAT LIGHT STAYS ON WHEN TURNED ON.2) PROVIDE LIGHTS WHERE OUT AT KITCHEN, SERVICE COUNTER AND DINING ROOM CEILINGS WHERE OUT.
Location: Dining room
- Pests/rodents removed (corrected on site)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: ***CORRECTIVE ACTION*** ESTABLISHMENT RECEIVES MONTHLY PEST CONTROL INSPECTIONS FROM RID-A-PEST EXTERMINATING. INVOICE WAS PROVIDED.EX. INTERIOR CABINETS LOCATED UNDER SODA MACHINE AT DRIVE-THRU LOCATION (MOUSE DROPPINGS).CONSULT PROFESSIONAL PEST CONTROL PROVIDER FOR INSPECTION/SERVICES AND PROVIDE ALL DOCUMENTATION ON THE RECHECK INSPECTION DATE.
Location: Kitchen
- Pests/rodents removed (corrected on site)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: ***CORRECTIVE ACTION*** ESTABLISHMENT RECEIVES MONTHLY PEST CONTROL INSPECTIONS FROM RID-A-PEST EXTERMINATING. INVOICE WAS PROVIDED.EX. INTERIOR CABINETS LOCATED UNDER SODA MACHINE AT DRIVE-THRU LOCATION (MOUSE DROPPINGS).CONSULT PROFESSIONAL PEST CONTROL PROVIDER FOR INSPECTION/SERVICES AND PROVIDE ALL DOCUMENTATION ON THE RECHECK INSPECTION DATE.
Location: Service counter
- 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: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM AND FILTERS (INTERIOR AND EXTERIOR).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND RESTROOM CEILING VENTS.
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM AND FILTERS (INTERIOR AND EXTERIOR).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND RESTROOM CEILING VENTS.
Location: Restroom
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE DAMAGED CEILING TILES WHERE DAMAGED AND MISSING THROUGHOUT ENTIRE ESTABLISHMENT; ENSURE ALL ROOF LEAKS ARE REPAIRED FIRST BEFORE REPLACING CEILING TILES.
Location: Kitchen
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE DAMAGED CEILING TILES WHERE DAMAGED AND MISSING THROUGHOUT ENTIRE ESTABLISHMENT; ENSURE ALL ROOF LEAKS ARE REPAIRED FIRST BEFORE REPLACING CEILING TILES.
Location: Service counter
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE DAMAGED CEILING TILES WHERE DAMAGED AND MISSING THROUGHOUT ENTIRE ESTABLISHMENT; ENSURE ALL ROOF LEAKS ARE REPAIRED FIRST BEFORE REPLACING CEILING TILES.
Location: Dining room
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE DAMAGED CEILING TILES WHERE DAMAGED AND MISSING THROUGHOUT ENTIRE ESTABLISHMENT; ENSURE ALL ROOF LEAKS ARE REPAIRED FIRST BEFORE REPLACING CEILING TILES.
Location: Restroom
- 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.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Location: Back room
- 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.
Location: Dry storage
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Kitchen
Equipment: Mini-fridge
- Equipment repair (corrected on site)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE MISSING FILTER AT HOOD SYSTEM WHERE MISSING.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-COOLER FANGUARDS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER BEVERAGE COOLER INTERIOR SURFACES.
Location: Kitchen
Equipment: Walk in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-COOLER FANGUARDS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER BEVERAGE COOLER INTERIOR SURFACES.
Location: Service counter
Equipment: Reach in cooler
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 2) PROVIDE LIGHT GUARD SHIELD FOR EXPOSED LIGHT BULBS WHERE MISSING AT KITCHEN, SERVICE COUNTER AND DINING ROOM CEILINGS.
Location: Kitchen
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 2) PROVIDE LIGHT GUARD SHIELD FOR EXPOSED LIGHT BULBS WHERE MISSING AT KITCHEN, SERVICE COUNTER AND DINING ROOM CEILINGS.
Location: Service counter
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 2) PROVIDE LIGHT GUARD SHIELD FOR EXPOSED LIGHT BULBS WHERE MISSING AT KITCHEN, SERVICE COUNTER AND DINING ROOM CEILINGS.
Location: Dining room
- Plumbing system/ repair (Non-Critical) (corrected on site)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR ALL FAUCET HEAD/KNOB LEAKS AT KITCHEN PREP SINKS WHEN WATER IS RUNNING WHERE NEEDED (EX. 2-BAY PREP SINK).
Location: Kitchen
Equipment: 2-bay
|
02/24/2014 | Recheck |
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Prep table
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Service counter
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Prep area
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER BUCKETS FOR CHLORINE ARE EXCEEDING AND BELOW SANITIZER CONCENTRATION REQUIREMENTS. MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Service counter
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER BUCKETS FOR CHLORINE ARE EXCEEDING AND BELOW SANITIZER CONCENTRATION REQUIREMENTS. MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Service counter
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
|
02/24/2014 | Non-Illness Complaint |
- Physical structure maintenance
Physical structure, ie. Floor, roof, foundation, stair, ceiling, exterior/interior wall, not maintained in safe and sound condition.
Correction: Every part of physical structure shall be maintained in a safe and sound condition capable of supporting reasonably expected loads.
Comments: REPAIR ALL ROOF LEAKS WHERE NEEDED AT ESTABLISHMENT.
- Restricted use pesticides
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: PEANUT BUTTER, ETC.CONSULT PROFESSIONAL PEST CONTROL PROVIDER FOR INSPECTION/SERVICES AND PROVIDE ALL DOCUMENTATION ON THE RECHECK INSPECTION DATE.
Location: Kitchen
- Bait stations
Open rodent bait station(s).
Correction: Provide covered, tamper resistant bait stations.
Comments: CONSULT PROFESSIONAL PEST CONTROL PROVIDER FOR INSPECTION/SERVICES AND PROVIDE ALL DOCUMENTATION ON THE RECHECK INSPECTION DATE.
Location: Kitchen
- Eating, drinking, smoking
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) OPEN EMPLOYEE DRINK STORED ON KITCHEN PREP TABLE; ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND STRAW AND STORED AWAY FROM FOOD PREP LOCATIONS/FOOD/SINGLE-SERVICE ITEMS.2) EMPLOYEE OPEN CANDY BAR (EX. TAKE 5) AND EMPLOYEE DRINK STORED ON KITCHEN SHELVING ABOVE FOOD CONDIMENT/INGREDIENT ITEMS--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
Equipment: Prep table
- Eating, drinking, smoking
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) OPEN EMPLOYEE DRINK STORED ON KITCHEN PREP TABLE; ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND STRAW AND STORED AWAY FROM FOOD PREP LOCATIONS/FOOD/SINGLE-SERVICE ITEMS.2) EMPLOYEE OPEN CANDY BAR (EX. TAKE 5) AND EMPLOYEE DRINK STORED ON KITCHEN SHELVING ABOVE FOOD CONDIMENT/INGREDIENT ITEMS--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Can opener
- Jewelry prohibition
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLERS WEARING JEWELRY (EX. BRACELET) ON HANDS--REMOVE,
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1) REPAIR LIGHT SWITCH AT KITCHEN WALK-IN-FREEZER SO THAT LIGHT STAYS ON WHEN TURNED ON.2) PROVIDE LIGHTS WHERE OUT AT KITCHEN, SERVICE COUNTER AND DINING ROOM CEILINGS WHERE OUT.
Location: Walk-in cooler
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1) REPAIR LIGHT SWITCH AT KITCHEN WALK-IN-FREEZER SO THAT LIGHT STAYS ON WHEN TURNED ON.2) PROVIDE LIGHTS WHERE OUT AT KITCHEN, SERVICE COUNTER AND DINING ROOM CEILINGS WHERE OUT.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1) REPAIR LIGHT SWITCH AT KITCHEN WALK-IN-FREEZER SO THAT LIGHT STAYS ON WHEN TURNED ON.2) PROVIDE LIGHTS WHERE OUT AT KITCHEN, SERVICE COUNTER AND DINING ROOM CEILINGS WHERE OUT.
Location: Service counter
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1) REPAIR LIGHT SWITCH AT KITCHEN WALK-IN-FREEZER SO THAT LIGHT STAYS ON WHEN TURNED ON.2) PROVIDE LIGHTS WHERE OUT AT KITCHEN, SERVICE COUNTER AND DINING ROOM CEILINGS WHERE OUT.
Location: Dining room
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: EX. INTERIOR CABINETS LOCATED UNDER SODA MACHINE AT DRIVE-THRU LOCATION.CONSULT PROFESSIONAL PEST CONTROL PROVIDER FOR INSPECTION/SERVICES AND PROVIDE ALL DOCUMENTATION ON THE RECHECK INSPECTION DATE.
Location: Kitchen
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: EX. INTERIOR CABINETS LOCATED UNDER SODA MACHINE AT DRIVE-THRU LOCATION.CONSULT PROFESSIONAL PEST CONTROL PROVIDER FOR INSPECTION/SERVICES AND PROVIDE ALL DOCUMENTATION ON THE RECHECK INSPECTION DATE.
Location: Service counter
- 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: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM AND FILTERS (INTERIOR AND EXTERIOR).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND RESTROOM CEILING VENTS.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM AND FILTERS (INTERIOR AND EXTERIOR).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND RESTROOM CEILING VENTS.
Location: Restroom
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE DAMAGED CEILING TILES WHERE DAMAGED AND MISSING THROUGHOUT ENTIRE ESTABLISHMENT; ENSURE ALL ROOF LEAKS ARE REPAIRED FIRST BEFORE REPLACING CEILING TILES.
Location: Kitchen
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE DAMAGED CEILING TILES WHERE DAMAGED AND MISSING THROUGHOUT ENTIRE ESTABLISHMENT; ENSURE ALL ROOF LEAKS ARE REPAIRED FIRST BEFORE REPLACING CEILING TILES.
Location: Service counter
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE DAMAGED CEILING TILES WHERE DAMAGED AND MISSING THROUGHOUT ENTIRE ESTABLISHMENT; ENSURE ALL ROOF LEAKS ARE REPAIRED FIRST BEFORE REPLACING CEILING TILES.
Location: Dining room
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE DAMAGED CEILING TILES WHERE DAMAGED AND MISSING THROUGHOUT ENTIRE ESTABLISHMENT; ENSURE ALL ROOF LEAKS ARE REPAIRED FIRST BEFORE REPLACING CEILING TILES.
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.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Location: Back room
- 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.
Location: Dry storage
- 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.
Location: Kitchen
Equipment: Mini-fridge
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE MISSING FILTER AT HOOD SYSTEM WHERE MISSING.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-COOLER FANGUARDS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER BEVERAGE COOLER INTERIOR SURFACES.
Location: Kitchen
Equipment: Walk in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-COOLER FANGUARDS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER BEVERAGE COOLER INTERIOR SURFACES.
Location: Service counter
Equipment: Reach in cooler
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 2) PROVIDE LIGHT GUARD SHIELD FOR EXPOSED LIGHT BULBS WHERE MISSING AT KITCHEN, SERVICE COUNTER AND DINING ROOM CEILINGS.
Location: Kitchen
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 2) PROVIDE LIGHT GUARD SHIELD FOR EXPOSED LIGHT BULBS WHERE MISSING AT KITCHEN, SERVICE COUNTER AND DINING ROOM CEILINGS.
Location: Service counter
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 2) PROVIDE LIGHT GUARD SHIELD FOR EXPOSED LIGHT BULBS WHERE MISSING AT KITCHEN, SERVICE COUNTER AND DINING ROOM CEILINGS.
Location: Dining room
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR ALL FAUCET HEAD/KNOB LEAKS AT KITCHEN PREP SINKS WHEN WATER IS RUNNING WHERE NEEDED (EX. 2-BAY PREP SINK).
Location: Kitchen
Equipment: 2-bay
|
02/12/2014 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: -2 PANS OF RIBS TEMPING AT 117 F AT STEAM TABLE. *CORRECTIVE ACTION--STEAM TABLE TURNED.-PAN OF COOKED CHICKEN SITTING OUT AT ROOM TEMPERATURE AT 131 F. *CORRECTIVE ACTION--CHICKEN PUT ON GRILL AND HELD IN WARMER BOX UNIT.
Location: Kitchen
Equipment: Steam table
- 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: DO NOT STORE ITEMS IN THE HANDSINK.
Location: Kitchen
Equipment: Hand sink
- 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: EMPLOYEE PERSONAL FOOD/DRINK STORED ON FOOD PREP TABLES (EX. GRIPPOS AND EMPLOYEE DRINK).
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: EMPLOYEE PERSONAL FOOD/DRINK STORED ON FOOD PREP TABLES (EX. GRIPPOS AND EMPLOYEE DRINK).
Location: Prep area
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: INVERT ALL UTENSILS PROPERLY WHERE STORED IN CONTAINERS; HEADS OF UTENSILS MUST BE STORED DOWN.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Location: Walk-in freezer
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM AND FILTERS.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR WALK-IN-FREEZER BOTTOM DOOR SEALS; REPAIR WALK-IN-FREEZER DOOR TO ENSURE THAT THERE ARE NO OPENINGS/GAPS PRESENT ON WALK-IN-FREEZER DOOR.
Location: Walk-in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING-SOILED REACH-IN-COOLER DOOR GASKETS/SEALS (EX. LOW BOY COOLER).
Location: Kitchen
Equipment: Reach in cooler
|
07/11/2013 | 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: -2 PANS OF RIBS TEMPING AT 117 F AT STEAM TABLE. *CORRECTIVE ACTION--STEAM TABLE TURNED.-PAN OF COOKED CHICKEN SITTING OUT AT ROOM TEMPERATURE AT 131 F. *CORRECTIVE ACTION--CHICKEN PUT ON GRILL AND HELD IN WARMER BOX UNIT.
Location: Kitchen
Equipment: Steam table
- 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: DO NOT STORE ITEMS IN THE HANDSINK.
Location: Kitchen
Equipment: Hand sink
- 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: EMPLOYEE PERSONAL FOOD/DRINK STORED ON FOOD PREP TABLES (EX. GRIPPOS AND EMPLOYEE DRINK).
Location: Kitchen
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL FOOD/DRINK STORED ON FOOD PREP TABLES (EX. GRIPPOS AND EMPLOYEE DRINK).
Location: Prep area
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: INVERT ALL UTENSILS PROPERLY WHERE STORED IN CONTAINERS; HEADS OF UTENSILS MUST BE STORED DOWN.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Location: Walk-in freezer
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM AND FILTERS.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR WALK-IN-FREEZER BOTTOM DOOR SEALS; REPAIR WALK-IN-FREEZER DOOR TO ENSURE THAT THERE ARE NO OPENINGS/GAPS PRESENT ON WALK-IN-FREEZER DOOR.
Location: Walk-in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING-SOILED REACH-IN-COOLER DOOR GASKETS/SEALS (EX. LOW BOY COOLER).
Location: Kitchen
Equipment: Reach in cooler
|
06/27/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: WALK-IN-COOLER AT 46 F--REPAIR.MINI COOLER AT KITCHEN AT 52 F.SLAW AND POTATO SALAD AT MINI KITCHEN COOLER AT 43 F - 52 F--FOOD WAS DISCARDED.
Location: Walk-in cooler
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: WALK-IN-COOLER AT 46 F--REPAIR.MINI COOLER AT KITCHEN AT 52 F.SLAW AND POTATO SALAD AT MINI KITCHEN COOLER AT 43 F - 52 F--FOOD WAS DISCARDED.
Location: Kitchen
Equipment: Mini-fridge
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF COOK-LINE HOOD SYSTEM INTERIOR SURFACES AND FILTERS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CEILING VENTS WHERE NEEDED.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF COOK-LINE HOOD SYSTEM INTERIOR SURFACES AND FILTERS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CEILING VENTS WHERE NEEDED.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED SHELVING AT BACK DRY STORAGE ROOM WHERE NEEDED.POSITION MECHANICAL VENTILATION VENT PROPERLY AT WOMENS RESTROOM CEILING (HANGING DOWN)--CORRECTED.
Location: Kitchen (back)
Equipment: Metal shelving
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED SHELVING AT BACK DRY STORAGE ROOM WHERE NEEDED.POSITION MECHANICAL VENTILATION VENT PROPERLY AT WOMENS RESTROOM CEILING (HANGING DOWN)--CORRECTED.
Location: Dry storage
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED SHELVING AT BACK DRY STORAGE ROOM WHERE NEEDED.POSITION MECHANICAL VENTILATION VENT PROPERLY AT WOMENS RESTROOM CEILING (HANGING DOWN)--CORRECTED.
Location: Womens restroom
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DRIVE-THRU LOCATION INTERIOR WALLS OF ICE BIN AND DETAILED SODA NOZZEL/EXTERIOR SURFACES OF SODA MACHINE.
Location: Service counter
Equipment: Soda machine
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DRIVE-THRU LOCATION INTERIOR WALLS OF ICE BIN AND DETAILED SODA NOZZEL/EXTERIOR SURFACES OF SODA MACHINE.
Location: Service counter
Equipment: Ice bin
- 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: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Kitchen
|
02/20/2013 | 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: WALK-IN-COOLER AT 46 F--REPAIR.MINI COOLER AT KITCHEN AT 52 F.SLAW AND POTATO SALAD AT MINI KITCHEN COOLER AT 43 F - 52 F--FOOD WAS DISCARDED.
Location: Walk-in cooler
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: WALK-IN-COOLER AT 46 F--REPAIR.MINI COOLER AT KITCHEN AT 52 F.SLAW AND POTATO SALAD AT MINI KITCHEN COOLER AT 43 F - 52 F--FOOD WAS DISCARDED.
Location: Kitchen
Equipment: Mini-fridge
|
02/20/2013 | Illness Complaint 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: WALK-IN-COOLER AT 46 F--REPAIR.MINI COOLER AT KITCHEN AT 52 F.SLAW AND POTATO SALAD AT MINI KITCHEN COOLER AT 43 F - 52 F--FOOD WAS DISCARDED.
Location: Walk-in cooler
- 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: WALK-IN-COOLER AT 46 F--REPAIR.MINI COOLER AT KITCHEN AT 52 F.SLAW AND POTATO SALAD AT MINI KITCHEN COOLER AT 43 F - 52 F--FOOD WAS DISCARDED.
Location: Kitchen
Equipment: Mini-fridge
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF COOK-LINE HOOD SYSTEM INTERIOR SURFACES AND FILTERS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CEILING VENTS 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF COOK-LINE HOOD SYSTEM INTERIOR SURFACES AND FILTERS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CEILING VENTS WHERE NEEDED.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED SHELVING AT BACK DRY STORAGE ROOM WHERE NEEDED.POSITION MECHANICAL VENTILATION VENT PROPERLY AT WOMENS RESTROOM CEILING (HANGING DOWN).
Location: Kitchen (back)
Equipment: Metal shelving
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED SHELVING AT BACK DRY STORAGE ROOM WHERE NEEDED.POSITION MECHANICAL VENTILATION VENT PROPERLY AT WOMENS RESTROOM CEILING (HANGING DOWN).
Location: Dry storage
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED SHELVING AT BACK DRY STORAGE ROOM WHERE NEEDED.POSITION MECHANICAL VENTILATION VENT PROPERLY AT WOMENS RESTROOM CEILING (HANGING DOWN).
Location: Womens restroom
- 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 ROUTINE DETAILED CLEANING AND SANITIZING OF DRIVE-THRU LOCATION INTERIOR WALLS OF ICE BIN AND DETAILED SODA NOZZEL/EXTERIOR SURFACES OF SODA MACHINE.
Location: Service counter
Equipment: Soda 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DRIVE-THRU LOCATION INTERIOR WALLS OF ICE BIN AND DETAILED SODA NOZZEL/EXTERIOR SURFACES OF SODA MACHINE.
Location: Service counter
Equipment: Ice bin
- 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: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Kitchen
|
02/19/2013 | Routine |
- 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: WALK-IN-COOLER AT 46 F--REPAIR.MINI COOLER AT KITCHEN AT 52 F.SLAW AND POTATO SALAD AT MINI KITCHEN COOLER AT 43 F - 52 F--FOOD WAS DISCARDED.
Location: Walk-in cooler
- 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: WALK-IN-COOLER AT 46 F--REPAIR.MINI COOLER AT KITCHEN AT 52 F.SLAW AND POTATO SALAD AT MINI KITCHEN COOLER AT 43 F - 52 F--FOOD WAS DISCARDED.
Location: Kitchen
Equipment: Mini-fridge
|
02/19/2013 | Illness Complaint |
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE DRINKS STORED ON FOOD PREP TABLE/SHELVING--COS
Location: Kitchen
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: OUTDATED CUT CHICKEN STORED IN WALK-IN-COOLER--DISCARDED.DATED: 12/6/12 - 12/13/12 & 12/8/12 - 12/15/12
Location: Walk-in cooler
- 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: KITCHEN HANDSINK HOT WATER TEMPERATURE TOO HOT (CURRENTLY AT 160 F); REPAIR AND/OR ADJUST TO MAINTAIN HOT WATER TEMPERATURE AT 100 F - 120 F.
Location: Kitchen
Equipment: Hand sink
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: CONTINUE TO WORK ON AND MONITOR:IN-PLACE SANITIZER BUCKET ABOVE 100 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND KEEP WATER TEMPERATURE COOL OR LUKEWARM.
Location: Kitchen
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
|
12/27/2012 | Illness Complaint Recheck |
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE CHEWING GUM--DISCARDED.EMPLOYEE DRINKS STORED ON FOOD PREP TABLE/SHELVING--COS
Location: Kitchen
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: OUTDATED CUT CHICKEN STORED IN WALK-IN-COOLER--DISCARDED.DATED: 12/6/12 - 12/13/12 & 12/8/12 - 12/15/12
Location: Walk-in cooler
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: KITCHEN HANDSINK HOT WATER TEMPERATURE TOO HOT (CURRENTLY AT 160 F); REPAIR AND/OR ADJUST TO MAINTAIN HOT WATER TEMPERATURE AT 100 F - 120 F.
Location: Kitchen
Equipment: Hand sink
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER BUCKET ABOVE 100 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND KEEP WATER TEMPERATURE COOL OR LUKEWARM.
Location: Kitchen
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
|
12/19/2012 | Illness Complaint |
- 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: REPAIR AND/OR ADJUST TO ENSURE THAT MINI COOLER THAT HOLDS POTATO SALAD IS MAINTAINED AT 41 F OR BELOW.
Location: Kitchen
Equipment: Mini-fridge
- 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 DRINKS AND FOOD STORED ON KITCHEN PREP TABLES--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE DRINKS AND FOOD STORED ON KITCHEN PREP TABLES--DISCONTINUE THIS BEHAVIOR.
Location: Prep area
Equipment: Prep table
- 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: KEEP RAW EGGS STORED BELOW READY-TO-EAT FOODS AT WALK-IN-COOLER TO PREVENT POTENTIAL CROSS-CONTAMINATION.
Location: Walk-in cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Walk-in cooler
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Can opener
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: USE ONLY APPROVED FOOD-GRADE UTENSILS/SCOOPS WITH HANDLE TO DISPENSE OUT FOODS SUCH AS DRY INGREDIENTS (EX. SEASONING, SALT, SUGAR, ETC).
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. CELL PHONE, EMPLOYEE PERSONAL FOOD AND DRINKS STORED ON PREP TABLE AND DRY FOOD STORAGE SHELVING--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen (front)
- 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: EX. CELL PHONE, EMPLOYEE PERSONAL FOOD AND DRINKS STORED ON PREP TABLE AND DRY FOOD STORAGE SHELVING--DISCONTINUE THIS BEHAVIOR.
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. CELL PHONE, EMPLOYEE PERSONAL FOOD AND DRINKS STORED ON PREP TABLE AND DRY FOOD STORAGE SHELVING--DISCONTINUE THIS BEHAVIOR.
Location: Service counter
- 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: EX. CELL PHONE, EMPLOYEE PERSONAL FOOD AND DRINKS STORED ON PREP TABLE AND DRY FOOD STORAGE SHELVING--DISCONTINUE THIS BEHAVIOR.
Location: Prep area
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT WALK-IN-COOLER.
Location: Walk-in freezer
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT WALK-IN-COOLER.
Location: Walk-in cooler
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
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: IMPROVE ROUTINE CLEANING AND SANITIZING OF RESTROOM AND DINING ROOM CEILING VENTS/TILES WHERE NEEDED.
Location: Dining room
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF RESTROOM AND DINING ROOM CEILING VENTS/TILES WHERE NEEDED.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF RESTROOM AND DINING ROOM CEILING VENTS/TILES WHERE NEEDED.
Location: Womens restroom
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF RESTROOM AND DINING ROOM CEILING VENTS/TILES WHERE NEEDED.
Location: Mens restroom
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF RESTROOM AND DINING ROOM CEILING VENTS/TILES WHERE NEEDED.
Location: Cook line
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: PROVIDE AND/OR REPLACE DAMAGED CEILING TILES WHERE NEEDED AT ABOVE LOCATIONS.
Location: Kitchen
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: PROVIDE AND/OR REPLACE DAMAGED CEILING TILES WHERE NEEDED AT ABOVE LOCATIONS.
Location: Dining room
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: PROVIDE AND/OR REPLACE DAMAGED CEILING TILES WHERE NEEDED AT ABOVE LOCATIONS.
Location: Mens restroom
- 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: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-COOLER WALL AND CEILING SURFACES; INCLUDING FANGUARDS.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-COOLER WALL AND CEILING SURFACES; INCLUDING FANGUARDS.
Location: Service counter
- 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: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-COOLER WALL AND CEILING SURFACES; INCLUDING FANGUARDS.
Location: Dry storage
- 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: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-COOLER WALL AND CEILING SURFACES; INCLUDING FANGUARDS.
Location: Walk-in freezer
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-COOLER WALL AND CEILING SURFACES; INCLUDING FANGUARDS.
Location: Walk-in cooler
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Prep area
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Kitchen (front)
Equipment: Mini-fridge
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS: MORE NEW SHELVING HAS BEEN PURCHASED FOR ESTABLISHMENT--AWAITING ARRIVALREPLACE AND/OR RESURFACE RUSTED SHELVING WHERE NEEDED AT DRY STORAGE ROOM, DISH STORAGE SHELVING, RUSTED SHELVING ABOVE KITCHEN PREP SINKS, ETC.*CORRECTED---MENS RESTROOM CEILING VENT (HANGING).
Location: Walk-in freezer
Equipment: Metal shelving
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS: MORE NEW SHELVING HAS BEEN PURCHASED FOR ESTABLISHMENT--AWAITING ARRIVALREPLACE AND/OR RESURFACE RUSTED SHELVING WHERE NEEDED AT DRY STORAGE ROOM, DISH STORAGE SHELVING, RUSTED SHELVING ABOVE KITCHEN PREP SINKS, ETC.*CORRECTED---MENS RESTROOM CEILING VENT (HANGING).
Location: Kitchen
Equipment: Metal shelving
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS: MORE NEW SHELVING HAS BEEN PURCHASED FOR ESTABLISHMENT--AWAITING ARRIVALREPLACE AND/OR RESURFACE RUSTED SHELVING WHERE NEEDED AT DRY STORAGE ROOM, DISH STORAGE SHELVING, RUSTED SHELVING ABOVE KITCHEN PREP SINKS, ETC.*CORRECTED---MENS RESTROOM CEILING VENT (HANGING).
Location: Dry storage
Equipment: Metal shelving
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS: MORE NEW SHELVING HAS BEEN PURCHASED FOR ESTABLISHMENT--AWAITING ARRIVALREPLACE AND/OR RESURFACE RUSTED SHELVING WHERE NEEDED AT DRY STORAGE ROOM, DISH STORAGE SHELVING, RUSTED SHELVING ABOVE KITCHEN PREP SINKS, ETC.*CORRECTED---MENS RESTROOM CEILING VENT (HANGING).
Location: Prep area
Equipment: Metal shelving
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS: MORE NEW SHELVING HAS BEEN PURCHASED FOR ESTABLISHMENT--AWAITING ARRIVALREPLACE AND/OR RESURFACE RUSTED SHELVING WHERE NEEDED AT DRY STORAGE ROOM, DISH STORAGE SHELVING, RUSTED SHELVING ABOVE KITCHEN PREP SINKS, ETC.*CORRECTED---MENS RESTROOM CEILING VENT (HANGING).
Location: Mens restroom
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL KITCHEN HANDSINK AND FRONT KITCHEN 2-BAY PREP SINK PROPERLY TO WALLS SO THAT IT IS NOT MOVABLE.
Location: Kitchen
Equipment: Hand sink
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL KITCHEN HANDSINK AND FRONT KITCHEN 2-BAY PREP SINK PROPERLY TO WALLS SO THAT IT IS NOT MOVABLE.
Location: Kitchen
Equipment: 2-bay
- 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 FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT DRY STORAGE ROOM AND WALK-IN-COOLER & FREEZER.
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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT DRY STORAGE ROOM AND WALK-IN-COOLER & FREEZER.
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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT DRY STORAGE ROOM AND WALK-IN-COOLER & FREEZER.
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CASHIER LOCATION COCA-COLA COOLER INTERIOR SURFACES, SHELVING, FANGUARDS AND DOOR TRACKS.-SOILED CASHIER LOCATION SHELVING.-SOILED DRY STORAGE AND KITCHEN SHELVING WHERE NEEDED.
Location: Service counter
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CASHIER LOCATION COCA-COLA COOLER INTERIOR SURFACES, SHELVING, FANGUARDS AND DOOR TRACKS.-SOILED CASHIER LOCATION SHELVING.-SOILED DRY STORAGE AND KITCHEN SHELVING WHERE NEEDED.
Location: Service counter
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CASHIER LOCATION COCA-COLA COOLER INTERIOR SURFACES, SHELVING, FANGUARDS AND DOOR TRACKS.-SOILED CASHIER LOCATION SHELVING.-SOILED DRY STORAGE AND KITCHEN SHELVING WHERE NEEDED.
Location: Dry storage
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CASHIER LOCATION COCA-COLA COOLER INTERIOR SURFACES, SHELVING, FANGUARDS AND DOOR TRACKS.-SOILED CASHIER LOCATION SHELVING.-SOILED DRY STORAGE AND KITCHEN SHELVING WHERE NEEDED.
Location: Kitchen
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: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR SURFACES OF ICE MACHINE.
Location: Service counter
Equipment: Ice machine
- Detergent-sanitizer improperly used (corrected)
Improper use of detergent - sanitizer.
Correction: Use detergent - sanitizer in approved manner.
Comments: DO NOT USE DETERGENT AND SANITIZER FOR IN-PLACE SANITIZER BUCKETS. WHEN SETTING UP SANITIZER BUCKETS ONLY USE COOL OR LUKEWARM WATER AND THE SANITIZER ONLY.
Location: Kitchen
|
09/13/2012 | 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: REPAIR AND/OR ADJUST TO ENSURE THAT MINI COOLER THAT HOLDS POTATO SALAD IS MAINTAINED AT 41 F OR BELOW.
Location: Kitchen
Equipment: Mini-fridge
- Eating, drinking, smoking
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 DRINKS AND FOOD STORED ON KITCHEN PREP TABLES--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- Eating, drinking, smoking
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 DRINKS AND FOOD STORED ON KITCHEN PREP TABLES--DISCONTINUE THIS BEHAVIOR.
Location: Prep area
Equipment: Prep table
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: KEEP RAW EGGS STORED BELOW READY-TO-EAT FOODS AT WALK-IN-COOLER TO PREVENT POTENTIAL CROSS-CONTAMINATION.
Location: Walk-in cooler
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Walk-in cooler
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Can opener
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: USE ONLY APPROVED FOOD-GRADE UTENSILS/SCOOPS WITH HANDLE TO DISPENSE OUT FOODS SUCH AS DRY INGREDIENTS (EX. SEASONING, SALT, SUGAR, ETC).
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. CELL PHONE, EMPLOYEE PERSONAL FOOD AND DRINKS STORED ON PREP TABLE AND DRY FOOD STORAGE SHELVING--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen (front)
- 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. CELL PHONE, EMPLOYEE PERSONAL FOOD AND DRINKS STORED ON PREP TABLE AND DRY FOOD STORAGE SHELVING--DISCONTINUE THIS BEHAVIOR.
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. CELL PHONE, EMPLOYEE PERSONAL FOOD AND DRINKS STORED ON PREP TABLE AND DRY FOOD STORAGE SHELVING--DISCONTINUE THIS BEHAVIOR.
Location: Service counter
- 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. CELL PHONE, EMPLOYEE PERSONAL FOOD AND DRINKS STORED ON PREP TABLE AND DRY FOOD STORAGE SHELVING--DISCONTINUE THIS BEHAVIOR.
Location: Prep area
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT WALK-IN-FREEZER.
Location: Walk-in freezer
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN, RESTROOM, AND DINING ROOM CEILING VENTS/TILES.IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN COOK-LINE INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM AND INTERIOR FILTERS.
Location: Dining room
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN, RESTROOM, AND DINING ROOM CEILING VENTS/TILES.IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN COOK-LINE INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM AND INTERIOR FILTERS.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN, RESTROOM, AND DINING ROOM CEILING VENTS/TILES.IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN COOK-LINE INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM AND INTERIOR FILTERS.
Location: Womens restroom
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN, RESTROOM, AND DINING ROOM CEILING VENTS/TILES.IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN COOK-LINE INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM AND INTERIOR FILTERS.
Location: Mens restroom
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN, RESTROOM, AND DINING ROOM CEILING VENTS/TILES.IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN COOK-LINE INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM AND INTERIOR FILTERS.
Location: Cook line
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: PROVIDE AND/OR REPLACE DAMAGED CEILING TILES WHERE NEEDED AT ABOVE LOCATIONS.
Location: Kitchen
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: PROVIDE AND/OR REPLACE DAMAGED CEILING TILES WHERE NEEDED AT ABOVE LOCATIONS.
Location: Dining room
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: PROVIDE AND/OR REPLACE DAMAGED CEILING TILES WHERE NEEDED AT ABOVE LOCATIONS.
Location: Mens 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 DETAILED ROUTINE CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS INCLUDING FLOOR DRAINS, ALSO WALK-IN-FREEZER FLOORS.IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-COOLER WALL AND CEILING SURFACES; INCLUDING FANGUARDS.REMOVE MOLD OFF WALLS AT BACK 3-BAY SINK; REMOVE OLD MOLDED SEAL AND USE FRESH NEW SEALANT.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE DETAILED ROUTINE CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS INCLUDING FLOOR DRAINS, ALSO WALK-IN-FREEZER FLOORS.IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-COOLER WALL AND CEILING SURFACES; INCLUDING FANGUARDS.REMOVE MOLD OFF WALLS AT BACK 3-BAY SINK; REMOVE OLD MOLDED SEAL AND USE FRESH NEW SEALANT.
Location: Service counter
- 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 DETAILED ROUTINE CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS INCLUDING FLOOR DRAINS, ALSO WALK-IN-FREEZER FLOORS.IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-COOLER WALL AND CEILING SURFACES; INCLUDING FANGUARDS.REMOVE MOLD OFF WALLS AT BACK 3-BAY SINK; REMOVE OLD MOLDED SEAL AND USE FRESH NEW SEALANT.
Location: Dry storage
- 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 DETAILED ROUTINE CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS INCLUDING FLOOR DRAINS, ALSO WALK-IN-FREEZER FLOORS.IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-COOLER WALL AND CEILING SURFACES; INCLUDING FANGUARDS.REMOVE MOLD OFF WALLS AT BACK 3-BAY SINK; REMOVE OLD MOLDED SEAL AND USE FRESH NEW SEALANT.
Location: Walk-in freezer
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE DETAILED ROUTINE CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS INCLUDING FLOOR DRAINS, ALSO WALK-IN-FREEZER FLOORS.IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-COOLER WALL AND CEILING SURFACES; INCLUDING FANGUARDS.REMOVE MOLD OFF WALLS AT BACK 3-BAY SINK; REMOVE OLD MOLDED SEAL AND USE FRESH NEW SEALANT.
Location: Walk-in cooler
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Prep area
- 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.
Location: Kitchen (front)
Equipment: Mini-fridge
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING WHERE NEEDED AT WALK-IN-FREEZER, DRY STORAGE ROOM, DISH STORAGE SHELVING, RUSTED SHELVING ABOVE KITCHEN PREP SINKS, ETC.REPAIR CEILING VENT AT MENS RESTROOM WHERE HANGING DOWN AT CEILING.
Location: Walk-in freezer
Equipment: Metal shelving
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING WHERE NEEDED AT WALK-IN-FREEZER, DRY STORAGE ROOM, DISH STORAGE SHELVING, RUSTED SHELVING ABOVE KITCHEN PREP SINKS, ETC.REPAIR CEILING VENT AT MENS RESTROOM WHERE HANGING DOWN AT CEILING.
Location: Kitchen
Equipment: Metal shelving
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING WHERE NEEDED AT WALK-IN-FREEZER, DRY STORAGE ROOM, DISH STORAGE SHELVING, RUSTED SHELVING ABOVE KITCHEN PREP SINKS, ETC.REPAIR CEILING VENT AT MENS RESTROOM WHERE HANGING DOWN AT CEILING.
Location: Dry storage
Equipment: Metal shelving
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING WHERE NEEDED AT WALK-IN-FREEZER, DRY STORAGE ROOM, DISH STORAGE SHELVING, RUSTED SHELVING ABOVE KITCHEN PREP SINKS, ETC.REPAIR CEILING VENT AT MENS RESTROOM WHERE HANGING DOWN AT CEILING.
Location: Prep area
Equipment: Metal shelving
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING WHERE NEEDED AT WALK-IN-FREEZER, DRY STORAGE ROOM, DISH STORAGE SHELVING, RUSTED SHELVING ABOVE KITCHEN PREP SINKS, ETC.REPAIR CEILING VENT AT MENS RESTROOM WHERE HANGING DOWN AT CEILING.
Location: Mens restroom
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL KITCHEN HANDSINK AND FRONT KITCHEN 2-BAY PREP SINK PROPERLY TO WALLS SO THAT IT IS NOT MOVABLE.
Location: Kitchen
Equipment: Hand sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL KITCHEN HANDSINK AND FRONT KITCHEN 2-BAY PREP SINK PROPERLY TO WALLS SO THAT IT IS NOT MOVABLE.
Location: Kitchen
Equipment: 2-bay
- 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 FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT DRY STORAGE ROOM AND WALK-IN-COOLER & FREEZER.
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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT DRY STORAGE ROOM AND WALK-IN-COOLER & FREEZER.
Location: Walk-in freezer
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT DRY STORAGE ROOM AND WALK-IN-COOLER & FREEZER.
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CASHIER LOCATION COCA-COLA COOLER INTERIOR SURFACES, SHELVING, FANGUARDS AND DOOR TRACKS.-SOILED CASHIER LOCATION SHELVING.-SOILED DRY STORAGE AND KITCHEN SHELVING WHERE NEEDED.
Location: Service counter
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CASHIER LOCATION COCA-COLA COOLER INTERIOR SURFACES, SHELVING, FANGUARDS AND DOOR TRACKS.-SOILED CASHIER LOCATION SHELVING.-SOILED DRY STORAGE AND KITCHEN SHELVING WHERE NEEDED.
Location: Service counter
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CASHIER LOCATION COCA-COLA COOLER INTERIOR SURFACES, SHELVING, FANGUARDS AND DOOR TRACKS.-SOILED CASHIER LOCATION SHELVING.-SOILED DRY STORAGE AND KITCHEN SHELVING WHERE NEEDED.
Location: Dry storage
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CASHIER LOCATION COCA-COLA COOLER INTERIOR SURFACES, SHELVING, FANGUARDS AND DOOR TRACKS.-SOILED CASHIER LOCATION SHELVING.-SOILED DRY STORAGE AND KITCHEN SHELVING WHERE NEEDED.
Location: Kitchen
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 ROUTINE CLEANING AND SANITIZING OF INTERIOR SURFACES OF ICE MACHINE.
Location: Service counter
Equipment: Ice machine
- Detergent-sanitizer improperly used
Improper use of detergent - sanitizer.
Correction: Use detergent - sanitizer in approved manner.
Comments: DO NOT USE DETERGENT AND SANITIZER FOR IN-PLACE SANITIZER BUCKETS. WHEN SETTING UP SANITIZER BUCKETS ONLY USE COOL OR LUKEWARM WATER AND THE SANITIZER ONLY.
Location: Kitchen
|
09/06/2012 | Routine |
| No violation noted during this evaluation. | 05/17/2012 | Illness Complaint |
- 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: 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 too strong x 2
Location: Cook line
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Eggs
Location: Kitchen
Equipment: Walk in cooler
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Location: Womens restroom
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Location: Mens restroom
|
04/09/2012 | Routine |
- 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 bacon stored next to butter and over ready to eat foods.
Location: Kitchen (back)
Equipment: Walk in cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Portioned containers of cole slaw, etc.. needs dates.
Location: Kitchen (back)
Equipment: Walk in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen (back)
Equipment: Slicer
- 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: Bleach sanitizer at 200 ppm. Too strong. Add water to dilute for a concentration of 100 ppm.
Location: Cook line
Equipment: Prep table
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: "Lowes" 5-gallon bucket used for marinade. Provide a food grade container to store marinade for meats.
Location: Outdoor storage
Equipment: Meat smoker
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Kitchen (back)
- 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: Salt container.
Location: Kitchen (back)
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Two (2) lights are out. Replace bulbs.
Location: Walk-in cooler
- 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: Pork chopped up at 10 am and at 1:45 pm, temperature of pork in the middle is 80.5. Need to cool from 135 F to 70 F in two (2) hours and 70 F to 41 F in four (4) hours. Recommend using shallow pans instead of the buckets with yellow lids.
Location: Kitchen (back)
Equipment: Walk in cooler
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Thaw meat under cool running water. 2-bay has an overflow hole to drain into the second bay.Thaw meat in 2 sinks of the 3-bay with both faucets. Plug the two outer sinks to hold water and let the water overflow into the middle bay to drain.
Location: Kitchen (back)
Equipment: 3-bay
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Thaw meat under cool running water. 2-bay has an overflow hole to drain into the second bay.Thaw meat in 2 sinks of the 3-bay with both faucets. Plug the two outer sinks to hold water and let the water overflow into the middle bay to drain.
Location: Kitchen (back)
Equipment: 2-bay
|
01/09/2012 | Recheck |
- 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 bacon stored next to butter and over ready to eat foods.
Location: Kitchen (back)
Equipment: Walk in cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Portioned containers of cole slaw, etc.. needs dates.
Location: Kitchen (back)
Equipment: Walk in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen (back)
Equipment: Slicer
- 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: Bleach sanitizer at 200 ppm. Too strong. Add water to dilute for a concentration of 100 ppm.
Location: Cook line
Equipment: Prep table
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: "Lowes" 5-gallon bucket used for marinade. Provide a food grade container to store marinade for meats.
Location: Outdoor storage
Equipment: Meat smoker
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Kitchen (back)
- 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: Salt container.
Location: Kitchen (back)
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Two (2) lights are out. Replace bulbs.
Location: Walk-in cooler
- Cooling methods (corrected on site)
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: Pork chopped up at 10 am and at 1:45 pm, temperature of pork in the middle is 80.5. Need to cool from 135 F to 70 F in two (2) hours and 70 F to 41 F in four (4) hours. Recommend using shallow pans instead of the buckets with yellow lids.
Location: Kitchen (back)
Equipment: Walk in cooler
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Thaw meat under cool running water. 2-bay has an overflow hole to drain into the second bay.Thaw meat in 2 sinks of the 3-bay with both faucets. Plug the two outer sinks to hold water and let the water overflow into the middle bay to drain.
Location: Kitchen (back)
Equipment: 3-bay
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Thaw meat under cool running water. 2-bay has an overflow hole to drain into the second bay.Thaw meat in 2 sinks of the 3-bay with both faucets. Plug the two outer sinks to hold water and let the water overflow into the middle bay to drain.
Location: Kitchen (back)
Equipment: 2-bay
|
01/03/2012 | Recheck |
- 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 bacon stored next to butter and over ready to eat foods.
Location: Kitchen (back)
Equipment: Walk in cooler
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Portioned containers of cole slaw, etc.. needs dates.
Location: Kitchen (back)
Equipment: Walk in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen (back)
Equipment: Slicer
- 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: Bleach sanitizer at 200 ppm. Too strong. Add water to dilute for a concentration of 100 ppm.
Location: Cook line
Equipment: Prep table
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: "Lowes" 5-gallon bucket used for marinade. Provide a food grade container to store marinade for meats.
Location: Outdoor storage
Equipment: Meat smoker
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Kitchen (back)
- 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: Salt container.
Location: Kitchen (back)
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Two (2) lights are out. Replace bulbs.
Location: Walk-in cooler
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Thaw meat under cool running water. 2-bay has an overflow hole to drain into the second bay.Thaw meat in 2 sinks of the 3-bay with both faucets. Plug the two outer sinks to hold water and let the water overflow into the middle bay to drain.
Location: Kitchen (back)
Equipment: 3-bay
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Thaw meat under cool running water. 2-bay has an overflow hole to drain into the second bay.Thaw meat in 2 sinks of the 3-bay with both faucets. Plug the two outer sinks to hold water and let the water overflow into the middle bay to drain.
Location: Kitchen (back)
Equipment: 2-bay
|
12/29/2011 | Routine |
Restaurant representatives - add corrected or new information about King Ribs Bar-B-Q, 3145 W 16TH ST, Indianapolis, IN »