- Warning Signs for smoking facility (corrected)
Warning signs not posted at each door.
Correction: Provide and post warning signs on each entrance to facility.
Comments: Warning sign not provided for entrance into facility. Provided manager with no smoking signs. Post
- Electrical service
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: 11.13.14: CONTINUE WORKING ON ELECTRICAL ISSUES. IN PROCESS OF INSTALLING CONDUIT LINES. MOST EXTENSION CORDS HAVE BEEN REMOVED.
- 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: Hot foods for customer service at room temperature at 81.2 deg F. Disposed of at time of inspection. Do not hold foods at room temperature and then microwave for customers.
- 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: 11.13.14: ADJUST PREP TOP COOLER TO MAINTAIN FOOD TEMPERATURES AT 41 DEGREES FAHRENHEIT. CURRENTLY, SOUR CREAM TESTING AT 43.5 DEGREES FAHRENHEIT.
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: Cooling foods covered at room temperature. Placed in refrigeration in over full pans stacked on top of each other. Had staff separate pans and reduce portion sizes. No thermometer available for staff to determine proper cooling times. Note: cooling or hot holding 2 pans of cooked chicken, 2 pans cooked rice and 1 pan of cooked beef at room temperature. If holding hot keep in steam well.
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 11.13.14: CONTACT PEST CONTROL TECHNICIAN FOR SERVICE. FLYING INSECTS IN BAR AT BEER COOLER. ROACH SEEN IN SERVER AREA.
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: 1. Unapproved gnat pest control device at bar. Remove. 2. Ortho fire ant pesticide on mop sink. Remove.
- Bait stations (corrected)
Open rodent bait station(s).
Correction: Provide covered, tamper resistant bait stations.
Comments: Open bait in storage area of server area. Remove all open bait from facility.
- Minimize contact (Critical)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: 11.13.14: USE UTENSILS WITH TACO/BURRITO/ENCHILADA/TORTA TOPPINGS AND SALADS
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. Employee not washing hands before putting on gloves. Always wash hands before putting on gloves.
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 11.13.14: HAVE DISH MACHINE SERVICED, ADJUST SANITIZER TO 100 PPM. MAINTAIN SANITIZER CONTAINER ON FLOOR. DO NOT SIT SANITIZER CONTAINER ON TOP OF MACHINE.
- 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: 11.13.14: EMPLOYEES MUST EAT AND DRINK IN DESIGNATED AREA. STORE EMPLOYEE FOOD AND DRINK IN AREA AWAY FROM FOOD AND FOOD RELATED ITEMS. DO NOT STORE FOOD AND DRINK IN KITCHEN.
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Trash can with sheet pan on it being used as a prep table. Discontinue.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Three bay sink at bar has ice in one bay and drink mix and cutting board in middle bay. Discontinue. Do not use dish sink as ice well. Use for dish washing. Provide drain stops and store items for ware washing on sink only.
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: 11.13.14: DESIGNATE HAND SINK AT 3-BAY SINK IN BAR. USE SINK BAY CLOSEST TO SOAP DISPENSER AS A HAND WASH SINK. DO NOT STORE ANY FOOD OR EQUIPMENT AT 3-BAY SINK. DO NOT STORE ICE AT 3-BAY SINK.
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 11.13.14: PROVIDE COLD WATER AT 2-BAY SINK.
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: 11.13.14: PROVIDE PROBE THERMOMETER AT COOK LINE FOR TESTING FOOD TEMPERATURES.
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
- Cove molding
Floor-wall junctures not coved.
Correction: 11.13.14: INSTALL COVE MOLDING IN1, STORAGE ROOM BY WATER HEATER2. MOP ROOM3. BAR4. STORAGE ROOM BY SERVER AREA
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 11.13.14:1. REPLACE DOOR TO EMPLOYEE RESTROOM NEXT TO MOP SINK. 2. PAINT OR SEAL WOOD WALL BEHIND CHEST FREEZER ACROSS FROM GLASS WALK-IN COOLER DOORS. 3. REPLACE STAINED CEILING TILES IN KITCHEN. CEILING TILES MUST BE SMOOTH AND EASILY CLEANABLE. PERFORATED TILES MUST BE REMOVED. 4. REPLACE CEILING TILES ABOVE ICE MACHINE. 5. REPLACE EXPOSED WOOD FLOOR AT ENTRANCE INSIDE OF WALK-IN COOLER (SUGGEST TILING FLOOR).6. REPLACE BROKEN FLOOR TILES IN SMALL ROOM BY WATER HEATER (OUTSIDE OF WOMEN'S EMPLOYEE RESTROOM).7. REPAIR HOLE IN WALL OF WALK-IN COOLER. 8. REPLACE CEILING TILE AND VERIFY LEAK IS FIXED IN THE WOMEN'S EMPLOYEE RESTROOM. 9. REPAIR PLASTER FALLING FROM WALL IN WOMEN'S EMPLOYEE RESTROOM. 10. REMOVE AND REPLACE STAINED CEILING TILES ABOVE WATER HEATER. 11. PAINT OR SEAL WOOD SUPPORTS IN BAR. 12. REPLACE BROKEN TILES IN STORAGE ROOM NEAR SERVER AREA. 13. FILL IN HOLE BEHIND CONDUIT LINE IN KITCHEN PREP AREA.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 2. Hole in wall on cooks line behind electrical conduit. Repair to be smooth, non absorbent and easily cleanable.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth towel on counter in kitchen. Store in approved strength sanitizer solution.
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 11.13.14: PLACE LARGE AMOUNTS OF FOOD INTO SMALLER CONTAINERS WHEN COOLING. COVER WITH WRAP, BUT LEAVE A CORNER OPEN FOR AN AIR VENT.
- 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: Thawing stuffed pepper at room temperature. Discontinue. Thaw in refrigeration. Moved to walk in cooler at time of inspection.
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 11.13.14: PROVIDE THERMOMETER INSIDE BEER COOLER.
- Food equipment classification standards.
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: 11.13.14: REPLACE MILK CRATES COVERED BY WIRE SHELVING (UNDERNEATH FAN UNIT) IN WALK-IN COOLER. REPLACE WITH RIGID PLASTIC OR METAL SHELVING.
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Garden hose cut off and hanging over glass door to walk in cooler. Remove from facility. 2. Card board on floor in walk in cooler. Remove. 3. Garden hose with sprayer by dish machine. Remove.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 11.13.14: 1. PROVIDE PROPER DRAIN PLUGS FOR 3-BAY SINK. (3 PLUGS)2. PROVIDE PROPER DRAIN PLUGS FOR 2-BAY SINK. (2 PLUGS)3. REPAIR LEAK AT FAN UNIT IN WALK-IN COOLER. 4. REPLACE PLASTIC BUCKET CATCHING GREASE AT EXHAUST HOOD. PROVIDE APPROVED DRIP PAN.
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 11.13.14: SECURE WHITE HAND SINK TO WALL ON COOK LINE.
- 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: Pan of raw beef on uncovered chicken in chest freezer. Discontinue.
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 11.13.14: COVER FOOD ITEMS WHEN NOT IN USE IN 1. PREP-TOP COOLER 2. CHEST FREEZER3. AT STEAM TABLE 4. IN BACK STORAGE ROOM
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Mold on top outside glass door of walk in cooler. Clean. 2. Chip baskets stored on soiled dunage rack in server area. Please clean.
- 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: 11.13.14: CLEAN INTERIOR KICK PLATE INSIDE ICE MACHINE. PLATE IS COVERED IN A MOLD LIKE SUBSTANCE.
- Unapproved use of two bay (corrected)
Unapproved use of 2 compartment sink for warewashing.
Correction: Use 2 bay sinks for approved uses only.
Comments: Two bay prep sink has dishes at it. Remove dishes and use for food prep only.
- Improper rinsing of utensil(s) and equipment (corrected)
Washed utensil(s) and/or equipment not properly rinsed.
Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
Comments: 11.13.14: PROPERLY SET-UP 3-BAY SINK FOR WASHING, RINSING AND SANITIZING OF DISHES AND EQUIPMENT.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
- Durability / utensils and equipment
Equipment and utensil(s) shal be desinged and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 11.13.14:1. REMOVE FOIL FROM LEGS UNDER FLAT GRILL. 2. REMOVE STRING HOLDING KNOB AT OVEN.3. SECURE GLASS DOOR AT WALKL-IN COOLER. DOOR IS BEING HELD CLOSE BY A FIRE EXTINGUISHER. 4. REPLACE WOOD SHELVING IN BACK STORAGE ROOM WITH RIGID PLASTIC OR METAL SHELVING.
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11/13/2014 | Recheck |
- Warning Signs for smoking facility
Warning signs not posted at each door.
Correction: Provide and post warning signs on each entrance to facility.
Comments: Warning sign not provided for entrance into facility. Provided manager with no smoking signs. Post
- Electrical service
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: Extension cords through out kitchen. Remove. Provide surge protected cords or permenant electrical conduit.
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Hot foods for customer service at room temperature at 81.2 deg F. Disposed of at time of inspection. Do not hold foods at room temperature and then microwave for customers.
- 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: Prep top cooler is at 47 deg F on top and 45 deg F below. Repair to hold all all foods at 41 deg F or below.
- Cooling time
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: Cooling foods covered at room temperature. Placed in refrigeration in over full pans stacked on top of each other. Had staff separate pans and reduce portion sizes. No thermometer available for staff to determine proper cooling times. Note: cooling or hot holding 2 pans of cooked chicken, 2 pans cooked rice and 1 pan of cooked beef at room temperature. If holding hot keep in steam well.
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats in storage room. Exterminate.
- Restricted use pesticides
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: 1. Unapproved gnat pest control device at bar. Remove. 2. Ortho fire ant pesticide on mop sink. Remove.
- Bait stations
Open rodent bait station(s).
Correction: Provide covered, tamper resistant bait stations.
Comments: Open bait in storage area of server area. Remove all open bait from facility.
- Minimize contact (Critical)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: Bare hand contact with ready to eat foods (cooked tortillas). Handle ready to eat foods with utensils never with bare hands.
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. Employee not washing hands before putting on gloves. Always wash hands before putting on gloves.
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Dish machine is not sanitizing dishes. Set up three bay sink and sanitize all dishes in the 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. Plate of employee food covered with foil on 2 bay prep sink. Discontinue. Have employees store food separate from food prep areas and eat out of kitchen. 1. Noted employeed beverage in kitchen without lid or straw. Drink shall be kept in designated employee are with lid and straw.
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Trash can with sheet pan on it being used as a prep table. Discontinue.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Three bay sink at bar has ice in one bay and drink mix and cutting board in middle bay. Discontinue. Do not use dish sink as ice well. Use for dish washing. Provide drain stops and store items for ware washing on sink only. 2. Moldy milk crates with wire shelf on them in walk in cooler. Remove. Provide easily cleanable dunage rack.
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: No hand sink at bar which does mixed drinks. Discontinue. Provide hand sink.
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: No probe thermometer. Provide probe thermometer for staff to check temperatures of food.
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Bench grinder in storage room. Remove.
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: 1. Cove molding missing in stoarge room by water heater. Provide. 2. Missing cove molding in mop room. Provide. 3. Cove molding missing at bar. Provide. 4. Cove molding missing in storage room by server area. Provide.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Wood wall behind chest freezer across from walk in cooler glass doors. Paint or seal to be non absorbent and cleanable. 2. Stained ceiling tiles in kitchen. Repair any leaks and replace stained ceiling tiles with washable ceiling tiles. 3. Ceiling tile missing over tortillas by ice machine. Provide washable ceiling tile. 4. Entrance to walk in cooler has exposed wood. Repair to be smooth, non absorbent and easily cleanable. 5. Floor tiles broken by mop sink. Replace. 6. Wet cloth towel in wall of walk in cooler. Remove and repair to be smooth, nonabsorbent and easily cleanable. 7. Door breaking apart at storage area for employee bathroom near water heater. Replace. 8. Water leaking down the wall in dry storage room. Repair. 8. Ceiling leak in employee bathroom nearest water heater. Repair. Clean water pooling on floor. 9. Plaster falling off wall in employee bathroom by water heater. Reapir. 10. Mold on ceiling near water heater. Remove mold. 11. Wood wall at bar. Finish to be smooth, non absorbent and easily cleanable. 12. Broken floor tiles in storage room by server area. Replace.
- Walls, floors, etc/soiled
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Water pooling on floor below prep table at end of cooks line. Remove standing water. Repair wall or equipment if needed. 2. Hole in wall on cooks line behind electrical conduit. Repair to be smooth, non absorbent and easily cleanable. 3. Water on floor by water heater. Remove water and clean floor. 4. Walk in cooler fan guards are soiled. Clean. 5. Floor soiled below three bay sink at the bar. Clean.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth towel on counter in kitchen. Store in approved strength sanitizer solution.
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Thawing stuffed pepper at room temperature. Discontinue. Thaw in refrigeration. Moved to walk in cooler at time of inspection.
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Provide clearly visible thermometer for keg cooler.
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Garden hose cut off and hanging over glass door to walk in cooler. Remove from facility. 2. Card board on floor in walk in cooler. Remove. 3. Garden hose with sprayer by dish machine. Remove.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. No drain plugs for dish sink. Using styrofoam cups bottoms to fill up bays at sink. Please provide drain plugs. 2. Plastic bucket hanging in middle of exhaust hood to catch grease. Repair or provide approved drip pan. 3. Wood board supporting drain board on 2 bay sink. Remove and repair. 4. Raw wood board below drain board at dish machine area. Remove. 5. Leak at drain line in walk in cooler. Repair.6. Lights out through out kitchen. Provide.
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Hand sink in kitchen loose from the wall. Secure with silicone caulk.
- 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: Pan of raw beef on uncovered chicken in chest freezer. Discontinue.
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. Uncovered foods in prep top cooler and in chest freezer. Cover all open foods. 2. Uncovered foods on cooks line. Cover to protect from contamination. 3. Uncovered foods in storage room. Cover to protect from contamination.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Mold on top outside glass door of walk in cooler. Clean. 2. Chip baskets stored on soiled dunage rack in server area. Please clean.
- 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: Kick plate inside ice machine is soiled. Clean.
- Unapproved use of two bay
Unapproved use of 2 compartment sink for warewashing.
Correction: Use 2 bay sinks for approved uses only.
Comments: Two bay prep sink has dishes at it. Remove dishes and use for food prep only.
- Improper rinsing of utensil(s) and equipment
Washed utensil(s) and/or equipment not properly rinsed.
Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
Comments: AMENDED: Note: dish machine not sanitizing ask staff to set up three bay sink to wash-rinse-sanitize-air dry dishes. Went to kitchen to find manager to go over report and noted dish sink set up to dump-wash-sanitize. No staff available to set sink up correctly. No sign facility was sanitizing dishes.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Leak at faucet of 2 bay prep sink. Repair.2. Water heater leaking. Repair. 3. Leak at faucet of three bay sink at the bar. Repair.
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 1. Card board on floor in server area. Remove. 2. Foil lining table below flat top grill. Remove and clean as needed.3. Shoe string on oven knob. Remove. 4. Glass door not closing securely on walk in cooler. Held closed by fire extinguisher Repair. 5. Wood shelf over chest freezer across from walk in cooler glass doors. Remove. May use metal or heavy plastic easily cleanable shelving.6. Wood shelving in storage room. Remove. May use metal or heavy plastic easily cleanable shelving.7. Wooden dunage rack in walk in cooler. Remove. Provide NSF approved metal or heavy plastic dunage rack. 8. Wooden shelves in storage room. Remove. Provide NSF approved metal or heavy plastic shelving. 9. Broken plastic containers holding food in storage room. Repalce broken containers. 10. Raw wood shelving at bar holding utensils, etc. Provide smooth, non absorbent easily cleanable shelving. 11. Wooden dunage rack in storage room by server area. Remove. Provide NSF approved dunage rack.
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11/06/2014 | 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: RAW MEAT ON COOK LINE CART WAS STORED IN CONTAINERS WITHIN AN ICE BATH. HOWEVER, THE LEVEL OF THE ICE WAS NOT NEARLY HIGH ENOUGH TO PROVIDE ENOUGH COOLING TO KEEP THE RAW MEAT AT 41 DEGREES F OR BELOW. THIS IS A REPEAT VIOLATION
Location: Cook line
- 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: UNLABELED SPRAY BOTTLE FOUND NEAR BEER COOLER IN DINING AREA
Location: Dining room
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: HEAVY BUILDUP OF RODENT FECES IN KITCHEN (BY THE BINS OF CHIPS). THIS IS A REPEAT VIOLATION.Note: Rodent dropping buildup was found in the exact same location as in previous inspections. This indicates that the pest problem is not resolved, and also that the establishment is not being properly cleaned and maintained. Please provide invoices from recent pest control services to inspector, and keep to a strict cleaning schedule to avoid buildup of feces and soil.
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: EMPLOYEE FOOD AND BEVERAGES MUST BE KEPT OFF OF PREP TABLES
Location: Kitchen
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: EMPLOYEES MUST USE SOAP WHEN WASHING THEIR HANDS
Location: Kitchen
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1: IN PLACE SANITIZER BUCKET BY HANDSINK IS AT TOO LOW A CONCENTRATION2: IN PLACE SANITIZER BUCKET BY COOK LINE IS AT TOO HIGH A CONCENTRATIONNote: This is a repeat violation and indicates that employees require training on how to correctly mix and test the chlorine sanitizer solution. Inspector has provided education and handouts to management in the past for how to do this.
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 COATS FOUND ON TOP OF BINS OF DRY RICE AND BEANS IN DRY STORAGE ROOM. KEEP PERSONAL ITEMS STORED SEPARATE FROM FOOD
Location: Dry storage
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: COVE MOLDING BY HOTWELLS (between hotwells and cooler where guacamole is kept, right below the window to the wait staff area) IS PEELING AWAY FROM THE WALL AND NEEDS TO BE REPAIRED OR REPLACED.
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: 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.
Location: Kitchen (front)
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
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03/14/2014 | 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: RAW MEAT ON COOK LINE CART WAS STORED IN CONTAINERS WITHIN AN ICE BATH. HOWEVER, THE LEVEL OF THE ICE WAS NOT NEARLY HIGH ENOUGH TO PROVIDE ENOUGH COOLING TO KEEP THE RAW MEAT AT 41 DEGREES F OR BELOW. THIS IS A REPEAT VIOLATION
Location: Cook line
- 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: UNLABELED SPRAY BOTTLE FOUND NEAR BEER COOLER IN DINING AREA
Location: Dining room
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: HEAVY BUILDUP OF RODENT FECES IN KITCHEN (BY THE BINS OF CHIPS). THIS IS A REPEAT VIOLATION.Note: Rodent dropping buildup was found in the exact same location as in previous inspections. This indicates that the pest problem is not resolved, and also that the establishment is not being properly cleaned and maintained. Please provide invoices from recent pest control services to inspector, and keep to a strict cleaning schedule to avoid buildup of feces and soil.
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: EMPLOYEE FOOD AND BEVERAGES MUST BE KEPT OFF OF PREP TABLES
Location: Kitchen
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: EMPLOYEES MUST USE SOAP WHEN WASHING THEIR HANDS
Location: Kitchen
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1: IN PLACE SANITIZER BUCKET BY HANDSINK IS AT TOO LOW A CONCENTRATION2: IN PLACE SANITIZER BUCKET BY COOK LINE IS AT TOO HIGH A CONCENTRATIONNote: This is a repeat violation and indicates that employees require training on how to correctly mix and test the chlorine sanitizer solution. Inspector has provided education and handouts to management in the past for how to do this.
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 COATS FOUND ON TOP OF BINS OF DRY RICE AND BEANS IN DRY STORAGE ROOM. KEEP PERSONAL ITEMS STORED SEPARATE FROM FOOD
Location: Dry storage
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: COVE MOLDING BY HOTWELLS (between hotwells and cooler where guacamole is kept, right below the window to the wait staff area) IS PEELING AWAY FROM THE WALL AND NEEDS TO BE REPAIRED OR REPLACED.
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: 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.
Location: Kitchen (front)
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
|
03/07/2014 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: RAW MEAT ON COOK LINE CART WAS STORED IN CONTAINERS WITHIN AN ICE BATH. HOWEVER, THE LEVEL OF THE ICE WAS NOT NEARLY HIGH ENOUGH TO PROVIDE ENOUGH COOLING TO KEEP THE RAW MEAT AT 41 DEGREES F OR BELOW. THIS IS A REPEAT VIOLATION
Location: Cook line
- 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: UNLABELED SPRAY BOTTLE FOUND NEAR BEER COOLER IN DINING AREA
Location: Dining room
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: HEAVY BUILDUP OF RODENT FECES IN KITCHEN (BY THE BINS OF CHIPS). THIS IS A REPEAT VIOLATION.Note: Rodent dropping buildup was found in the exact same location as in previous inspections. This indicates that the pest problem is not resolved, and also that the establishment is not being properly cleaned and maintained. Please provide invoices from recent pest control services to inspector, and keep to a strict cleaning schedule to avoid buildup of feces and soil.
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: EMPLOYEE FOOD AND BEVERAGES MUST BE KEPT OFF OF PREP TABLES
Location: Kitchen
- Improper hand washing (corrected on site)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: EMPLOYEES MUST USE SOAP WHEN WASHING THEIR HANDS
Location: Kitchen
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1: IN PLACE SANITIZER BUCKET BY HANDSINK IS AT TOO LOW A CONCENTRATION2: IN PLACE SANITIZER BUCKET BY COOK LINE IS AT TOO HIGH A CONCENTRATIONNote: This is a repeat violation and indicates that employees require training on how to correctly mix and test the chlorine sanitizer solution. Inspector has provided education and handouts to management in the past for how to do this.
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: EMPLOYEE COATS FOUND ON TOP OF BINS OF DRY RICE AND BEANS IN DRY STORAGE ROOM. KEEP PERSONAL ITEMS STORED SEPARATE FROM FOOD
Location: Dry storage
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: COVE MOLDING BY HOTWELLS (between hotwells and cooler where guacamole is kept, right below the window to the wait staff area) IS PEELING AWAY FROM THE WALL AND NEEDS TO BE REPAIRED OR REPLACED.
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: 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.
Location: Kitchen (front)
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
|
03/04/2014 | Routine |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1: LIVE COCKROACH OBSERVED CRAWLING ON FLOOR LIQUOR STORAGE SHELVES. ANOTHER LIVE COCKROACH OBSERVED ON RED SHELF NEAR WATER HEATER
Location: Kitchen
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1: LIVE COCKROACH OBSERVED CRAWLING ON FLOOR LIQUOR STORAGE SHELVES. ANOTHER LIVE COCKROACH OBSERVED ON RED SHELF NEAR WATER HEATER
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1: MOLD BUILDUP UNDERNEATH BAR SINK. PLEASE CLEAN AND SANITIZE2: CLEAN RED SHELF NEAR WATER HEATER.
Location: Bar
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1: MOLD BUILDUP UNDERNEATH BAR SINK. PLEASE CLEAN AND SANITIZE2: CLEAN RED SHELF NEAR WATER HEATER.
Location: Kitchen
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: LARGE NUMBER OF DEAD COCKROACHES OBSERVED THROUGHOUT KITCHEN, STORAGE ROOMS, AROUND THE WATER HEATER, BY DISH MACHINE, INSIDE CIRCUIT BREAKER BOX, AND BAR AREA. DEAD PESTS CAN PROVIDE A FOOD SOURCE FOR LIVE PESTS, SO THEY NEED TO BE REMOVED FREQUENTLY.
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: PLEASE REPAIR COVE MOLDING IN RESTROOMS AND WAIT STAFF AREA. LOOSE COVE MOLDING CAN COLLECT SOIL AND PROVIDE HARBORAGE FOR PESTS
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: SEVERAL AREAS THROUGHOUT THE ENTIRE ESTABLISHMENT ARE IN NEED OF REPAIR. THESE REPAIRS INCLUDE: PATCHING HOLES IN WALLS AND FLOORS, RESTORING FLOORING TO A SMOOTH, CLEANABLE SURFACE, AND ELIMINATING STRUCTURAL ISSUES THAT COULD ALLOW PESTS TO ENTER
Location: Kitchen (back)
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: SEVERAL AREAS THROUGHOUT THE ENTIRE ESTABLISHMENT ARE IN NEED OF REPAIR. THESE REPAIRS INCLUDE: PATCHING HOLES IN WALLS AND FLOORS, RESTORING FLOORING TO A SMOOTH, CLEANABLE SURFACE, AND ELIMINATING STRUCTURAL ISSUES THAT COULD ALLOW PESTS TO ENTER
Location: Kitchen (front)
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: SEVERAL AREAS THROUGHOUT THE ENTIRE ESTABLISHMENT ARE IN NEED OF REPAIR. THESE REPAIRS INCLUDE: PATCHING HOLES IN WALLS AND FLOORS, RESTORING FLOORING TO A SMOOTH, CLEANABLE SURFACE, AND ELIMINATING STRUCTURAL ISSUES THAT COULD ALLOW PESTS TO ENTER
Location: Bar
- 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: SANITATION IN ESTABLISHMENT IS VERY POOR. FLOORS THROUGHOUT KITCHEN, STORAGE ROOMS, WAIT STAFF AREA, DRY STORAGE ROOM, AND BAR AREA NEED TO BE THOROUGHLY CLEANED. THERE IS SOIL, FOOD DEBRIS, GREASE BUILDUP, AND ACCUMULATION OF RODENT AND COCKROACH FECES IN SEVERAL AREAS IN THE KITCHEN.ENTIRE RESTAURANT NEEDS TO BE DEEP CLEANED.12/11/13: Upon re-inspection, inspectors found kitchen sanitation to be improved in most areas. However, several areas, such as underneath the bar, still need to be cleaned and maintained.
Location: Kitchen
|
12/18/2013 | Non-Illness Complaint Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1: LIVE COCKROACH OBSERVED CRAWLING ON FLOOR LIQUOR STORAGE SHELVES. ANOTHER LIVE COCKROACH OBSERVED ON RED SHELF NEAR WATER HEATER
Location: Kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1: LIVE COCKROACH OBSERVED CRAWLING ON FLOOR LIQUOR STORAGE SHELVES. ANOTHER LIVE COCKROACH OBSERVED ON RED SHELF NEAR WATER HEATER
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1: MOLD BUILDUP UNDERNEATH BAR SINK. PLEASE CLEAN AND SANITIZE2: CLEAN RED SHELF NEAR WATER HEATER.
Location: Bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1: MOLD BUILDUP UNDERNEATH BAR SINK. PLEASE CLEAN AND SANITIZE2: CLEAN RED SHELF NEAR WATER HEATER.
Location: Kitchen
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: LARGE NUMBER OF DEAD COCKROACHES OBSERVED THROUGHOUT KITCHEN, STORAGE ROOMS, AROUND THE WATER HEATER, BY DISH MACHINE, INSIDE CIRCUIT BREAKER BOX, AND BAR AREA. DEAD PESTS CAN PROVIDE A FOOD SOURCE FOR LIVE PESTS, SO THEY NEED TO BE REMOVED FREQUENTLY.
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: PLEASE REPAIR COVE MOLDING IN RESTROOMS AND WAIT STAFF AREA. LOOSE COVE MOLDING CAN COLLECT SOIL AND PROVIDE HARBORAGE FOR PESTS
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: SEVERAL AREAS THROUGHOUT THE ENTIRE ESTABLISHMENT ARE IN NEED OF REPAIR. THESE REPAIRS INCLUDE: PATCHING HOLES IN WALLS AND FLOORS, RESTORING FLOORING TO A SMOOTH, CLEANABLE SURFACE, AND ELIMINATING STRUCTURAL ISSUES THAT COULD ALLOW PESTS TO ENTER
Location: Kitchen (back)
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: SEVERAL AREAS THROUGHOUT THE ENTIRE ESTABLISHMENT ARE IN NEED OF REPAIR. THESE REPAIRS INCLUDE: PATCHING HOLES IN WALLS AND FLOORS, RESTORING FLOORING TO A SMOOTH, CLEANABLE SURFACE, AND ELIMINATING STRUCTURAL ISSUES THAT COULD ALLOW PESTS TO ENTER
Location: Kitchen (front)
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: SEVERAL AREAS THROUGHOUT THE ENTIRE ESTABLISHMENT ARE IN NEED OF REPAIR. THESE REPAIRS INCLUDE: PATCHING HOLES IN WALLS AND FLOORS, RESTORING FLOORING TO A SMOOTH, CLEANABLE SURFACE, AND ELIMINATING STRUCTURAL ISSUES THAT COULD ALLOW PESTS TO ENTER
Location: Bar
- 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: SANITATION IN ESTABLISHMENT IS VERY POOR. FLOORS THROUGHOUT KITCHEN, STORAGE ROOMS, WAIT STAFF AREA, DRY STORAGE ROOM, AND BAR AREA NEED TO BE THOROUGHLY CLEANED. THERE IS SOIL, FOOD DEBRIS, GREASE BUILDUP, AND ACCUMULATION OF RODENT AND COCKROACH FECES IN SEVERAL AREAS IN THE KITCHEN.ENTIRE RESTAURANT NEEDS TO BE DEEP CLEANED.12/11/13: Upon re-inspection, inspectors found kitchen sanitation to be improved in most areas. However, several areas, such as underneath the bar, still need to be cleaned and maintained.
Location: Kitchen
|
12/11/2013 | Non-Illness Complaint Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1: LIVE COCKROACH OBSERVED CRAWLING ON WALL ABOVE 2-BAY SINK IN KITCHEN2: HEAVY BUILDUP OF RODENT FECES IN CORNER OF KITCHEN (between dish machine and door to wait staff area)3: OBSERVED COCKROACH EGG CASES ON LEDGE OUTSIDE OF DRY STORAGE ROOM, ON RED SHELF BY WATER HEATER, AND INSIDE UNUSED BEER COOLER
Location: Kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1: LIVE COCKROACH OBSERVED CRAWLING ON WALL ABOVE 2-BAY SINK IN KITCHEN2: HEAVY BUILDUP OF RODENT FECES IN CORNER OF KITCHEN (between dish machine and door to wait staff area)3: OBSERVED COCKROACH EGG CASES ON LEDGE OUTSIDE OF DRY STORAGE ROOM, ON RED SHELF BY WATER HEATER, AND INSIDE UNUSED BEER COOLER
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1: MOLD BUILDUP UNDERNEATH BAR SINK. PLEASE CLEAN AND SANITIZE2: CLEAN SHELF UNDERNEATH HOTWELLS3: CLEAN RED SHELF NEAR WATER HEATER.4: CLEAN AREA AROUND DEEP FRYERS AND COOK LINE
Location: Bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1: MOLD BUILDUP UNDERNEATH BAR SINK. PLEASE CLEAN AND SANITIZE2: CLEAN SHELF UNDERNEATH HOTWELLS3: CLEAN RED SHELF NEAR WATER HEATER.4: CLEAN AREA AROUND DEEP FRYERS AND COOK LINE
Location: Kitchen
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: LARGE NUMBER OF DEAD COCKROACHES OBSERVED THROUGHOUT KITCHEN, STORAGE ROOMS, AROUND THE WATER HEATER, BY DISH MACHINE, INSIDE CIRCUIT BREAKER BOX, AND BAR AREA. DEAD PESTS CAN PROVIDE A FOOD SOURCE FOR LIVE PESTS, SO THEY NEED TO BE REMOVED FREQUENTLY.
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: PLEASE REPAIR COVE MOLDING IN RESTROOMS AND WAIT STAFF AREA. LOOSE COVE MOLDING CAN COLLECT SOIL AND PROVIDE HARBORAGE FOR PESTS
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: SEVERAL AREAS THROUGHOUT THE ENTIRE ESTABLISHMENT ARE IN NEED OF REPAIR. THESE REPAIRS INCLUDE: PATCHING HOLES IN WALLS AND FLOORS, RESTORING FLOORING TO A SMOOTH, CLEANABLE SURFACE, AND ELIMINATING STRUCTURAL ISSUES THAT COULD ALLOW PESTS TO ENTER
Location: Kitchen (back)
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: SEVERAL AREAS THROUGHOUT THE ENTIRE ESTABLISHMENT ARE IN NEED OF REPAIR. THESE REPAIRS INCLUDE: PATCHING HOLES IN WALLS AND FLOORS, RESTORING FLOORING TO A SMOOTH, CLEANABLE SURFACE, AND ELIMINATING STRUCTURAL ISSUES THAT COULD ALLOW PESTS TO ENTER
Location: Kitchen (front)
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: SEVERAL AREAS THROUGHOUT THE ENTIRE ESTABLISHMENT ARE IN NEED OF REPAIR. THESE REPAIRS INCLUDE: PATCHING HOLES IN WALLS AND FLOORS, RESTORING FLOORING TO A SMOOTH, CLEANABLE SURFACE, AND ELIMINATING STRUCTURAL ISSUES THAT COULD ALLOW PESTS TO ENTER
Location: Bar
- 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: SANITATION IN ESTABLISHMENT IS VERY POOR. FLOORS THROUGHOUT KITCHEN, STORAGE ROOMS, WAIT STAFF AREA, DRY STORAGE ROOM, AND BAR AREA NEED TO BE THOROUGHLY CLEANED. THERE IS SOIL, FOOD DEBRIS, GREASE BUILDUP, AND ACCUMULATION OF RODENT AND COCKROACH FECES IN SEVERAL AREAS IN THE KITCHEN.ENTIRE RESTAURANT NEEDS TO BE DEEP CLEANED.
Location: Kitchen
|
12/04/2013 | Non-Illness Complaint |
- 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: PLEASE LABEL ALL CHEMICAL STORAGE BOTTLES
Location: Bar
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: LIVE COCKROACHES OBSERVED IN BAR AREA.CONTACT PEST CONTROLThis is an ongoing violation. Consider increasing the frequency of pest control services until the pest problem can be corrected.
Location: Bar
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: EMPLOYEE WIPED GLOVED HANDS ON APRON. GLOVES NEED TO BE REMOVED AND THROWN AWAY WHEN THEY BECOME SOILED.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEES MUST WASH HANDS BEFORE PUTTING ON A NEW PAIR OF GLOVES
- 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: IN PLACE SANITIZER CONCENTRATION TOO LOW
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: DO NOT STORE EMPLOYEE BEVERAGES ON PREP TABLES. KEEP ON LOWER SHELVES AWAY FROM FOOD AND FOOD PREP AREAS.
Location: Kitchen
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: EQUIPMENT SUCH AS MAINTENANCE TOOLS, MOPS, AND BROOMS ARE NOT TO BE STORED ON PREP TABLES
Location: Kitchen
- 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.
Comments: HANG OR INVERT MOPS TO DRY
Location: Back room
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: DEAD COCKROACHES OBSERVED IN KITCHEN AND BAR AREA. REMOVE DEAD PESTS FREQUENTLY.
Location: Kitchen
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: DEAD COCKROACHES OBSERVED IN KITCHEN AND BAR AREA. REMOVE DEAD PESTS FREQUENTLY.
Location: Bar
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: REMOVE CARDBOARD FROM WALK IN COOLER FLOOR
Location: Walk-in cooler
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: REPAIR COVE MOLDING NEAR THE HOT HOLDING LINE
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: PLEASE CLEAN FLOORS THROUGHOUT KITCHEN, BAR, AND DRY STORAGE ROOM
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: CAULK AROUND HANDSINK (the one closer to the dishmachine) IS MOLDY. PLEASE REPLACE.
Location: Kitchen
Equipment: Hand sink
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: BAG OF ONIONS ON FLOOR IN DRY STORAGE ROOM. STORE FOOD OFF THE FLOOR
Location: Dry storage
- Linens food contact (corrected)
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Comments: TORTILLAS WRAPPED IN CLOTH NAPKINS ON HOT-HOLDING TABLE. DO NOT USE LINENS OR CLOTH NAPKINS TO WRAP OR HOLD FOOD
Location: Kitchen
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: USE SCOOPS WITH HANDLES FOR FLOUR, SEASONINGS, SALT, ETC. DO NOT USE BOWLS.
Location: Kitchen
|
10/14/2013 | Recheck |
- 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: PLEASE LABEL ALL CHEMICAL STORAGE BOTTLES
Location: Bar
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: LIVE COCKROACHES OBSERVED IN BAR AREA.CONTACT PEST CONTROLThis is an ongoing violation. Consider increasing the frequency of pest control services until the pest problem can be corrected.
Location: Bar
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: EMPLOYEE WIPED GLOVED HANDS ON APRON. GLOVES NEED TO BE REMOVED AND THROWN AWAY WHEN THEY BECOME SOILED.
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEES MUST WASH HANDS BEFORE PUTTING ON A NEW PAIR OF GLOVES
- 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: IN PLACE SANITIZER CONCENTRATION TOO LOW
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: DO NOT STORE EMPLOYEE BEVERAGES ON PREP TABLES. KEEP ON LOWER SHELVES AWAY FROM FOOD AND FOOD PREP AREAS.
Location: Kitchen
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: EQUIPMENT SUCH AS MAINTENANCE TOOLS, MOPS, AND BROOMS ARE NOT TO BE STORED ON PREP TABLES
Location: Kitchen
- 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.
Comments: HANG OR INVERT MOPS TO DRY
Location: Back room
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: DEAD COCKROACHES OBSERVED IN KITCHEN AND BAR AREA. REMOVE DEAD PESTS FREQUENTLY.
Location: Kitchen
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: DEAD COCKROACHES OBSERVED IN KITCHEN AND BAR AREA. REMOVE DEAD PESTS FREQUENTLY.
Location: Bar
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: REMOVE CARDBOARD FROM WALK IN COOLER FLOOR
Location: Walk-in cooler
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: REPAIR COVE MOLDING NEAR THE HOT HOLDING LINE
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: PLEASE CLEAN FLOORS THROUGHOUT KITCHEN, BAR, AND DRY STORAGE ROOM
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: CAULK AROUND HANDSINK (the one closer to the dishmachine) IS MOLDY. PLEASE REPLACE.
Location: Kitchen
Equipment: Hand sink
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: BAG OF ONIONS ON FLOOR IN DRY STORAGE ROOM. STORE FOOD OFF THE FLOOR
Location: Dry storage
- Linens food contact (corrected)
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Comments: TORTILLAS WRAPPED IN CLOTH NAPKINS ON HOT-HOLDING TABLE. DO NOT USE LINENS OR CLOTH NAPKINS TO WRAP OR HOLD FOOD
Location: Kitchen
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: USE SCOOPS WITH HANDLES FOR FLOUR, SEASONINGS, SALT, ETC. DO NOT USE BOWLS.
Location: Kitchen
|
09/30/2013 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: LIVE COCKROACHES OBSERVED IN BAR AREA.
Location: Bar
|
09/18/2013 | Non-Illness Complaint |
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: PLEASE LABEL ALL CHEMICAL STORAGE BOTTLES
Location: Bar
- Pests/rodents (corrected on site)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: LIVE COCKROACHES OBSERVED IN BAR AREA.CONTACT PEST CONTROLThis is an ongoing violation. Consider increasing the frequency of pest control services until the pest problem can be corrected.
Location: Bar
- Glove Use (Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: EMPLOYEE WIPED GLOVED HANDS ON APRON. GLOVES NEED TO BE REMOVED AND THROWN AWAY WHEN THEY BECOME SOILED.
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEES MUST WASH HANDS BEFORE PUTTING ON A NEW PAIR OF GLOVES
- 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 CONCENTRATION TOO LOW
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 EYEGLASSES ON SHELF ABOVE PREP TABLE. STORE PERSONAL ITEMS BELOW OR SEPARATE FROM FOOD PREP AREAS
Location: Kitchen
- Mops and brooms (corrected on site)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: EQUIPMENT SUCH AS MAINTENANCE TOOLS, MOPS, AND BROOMS ARE NOT TO BE STORED ON PREP TABLES
Location: Kitchen
- 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.
Comments: HANG OR INVERT MOPS TO DRY
Location: Back room
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: DEAD COCKROACHES OBSERVED IN KITCHEN AND BAR AREA. REMOVE DEAD PESTS FREQUENTLY.
Location: Kitchen
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: DEAD COCKROACHES OBSERVED IN KITCHEN AND BAR AREA. REMOVE DEAD PESTS FREQUENTLY.
Location: Bar
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: REMOVE CARDBOARD FROM WALK IN COOLER FLOOR
Location: Walk-in cooler
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: REPAIR COVE MOLDING NEAR THE HOT HOLDING LINE
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: PLEASE CLEAN FLOORS THROUGHOUT KITCHEN, BAR, AND DRY STORAGE ROOM
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: CAULK AROUND HANDSINK (the one closer to the dishmachine) IS MOLDY. PLEASE REPLACE.
Location: Kitchen
Equipment: Hand sink
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: BAG OF ONIONS ON FLOOR IN DRY STORAGE ROOM. STORE FOOD OFF THE FLOOR
Location: Dry storage
- Linens food contact (corrected on site)
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Comments: TORTILLAS WRAPPED IN CLOTH NAPKINS ON HOT-HOLDING TABLE. DO NOT USE LINENS OR CLOTH NAPKINS TO WRAP OR HOLD FOOD
Location: Kitchen
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: USE SCOOPS WITH HANDLES FOR FLOUR, SEASONINGS, SALT, ETC. DO NOT USE BOWLS.
Location: Kitchen
|
09/18/2013 | Routine |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Location: Kitchen
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Location: Bar
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Location: Kitchen (back)
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: Inspectors observed dead cockroaches in the kitchen. Please remove dead pests as quickly as possible.
Location: Kitchen
|
08/22/2013 | Non-Illness Complaint Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: OBSERVED LIVE COCKROACHES IN KITCHEN.PLEASE CALL FOR PEST CONTROL SERVICE
Location: Kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: OBSERVED LIVE COCKROACHES IN KITCHEN.PLEASE CALL FOR PEST CONTROL SERVICE
Location: Bar
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: OBSERVED LIVE COCKROACHES IN KITCHEN.PLEASE CALL FOR PEST CONTROL SERVICE
Location: Kitchen (back)
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Location: Kitchen
|
08/15/2013 | Non-Illness Complaint |
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: EMPLOYEE ASSEMBLING AND PLATING FOOD WITH BARE HANDS.Corrected on site.
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: EMPLOYEE RINSED DIRTY GLOVES WITH WATER RATHER THAN CHANGING TO A NEW PAIR.Do not rinse dirty gloves. Throw out soiled gloves, wash hands, and put on a new pair.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEES MUST WASH HANDS WHEN PUTTING ON A NEW PAIR OF GLOVES
- 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 DRINKING A BEVERAGE WHILE PREPPING FOOD
Location: Kitchen
- 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 EMPLOYEE DRINKS ON EDGE OF HANDSINK
Location: Kitchen
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: EMPLOYEES MUST USE SOAP WHEN WASHING THEIR HANDS
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: PLEASE DO NOT STORE PERSONAL ITEMS ON RACKS OR SHELVES WHERE FOOD IS STORED. STORE ANY DRINKS, BAGS, AND CLOTHING IN A SEPARATE LOCATION
Location: Dry storage
- 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: PLEASE DO NOT STORE PERSONAL ITEMS ON RACKS OR SHELVES WHERE FOOD IS STORED. STORE ANY DRINKS, BAGS, AND CLOTHING IN A SEPARATE LOCATION
Location: Kitchen
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: PLEASE LABEL ALL BULK FOOD CONTAINERS
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: PLEASE CLEAN WALLS ALONG PREP AREA
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PLEASE DEFROST FREEZER WHERE COLD GLASSES AND ICE CREAM ARE KEPT
Location: Kitchen
Equipment: Upright freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN LIDS OF CHIP CONTAINERS
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: PLEASE USE SCOOPS OR CONTAINERS WITH HANDLES FOR BULK FOODS, NOT SMALL BOWLS WITHOUT HANDLES
Location: Kitchen
|
06/12/2013 | Recheck |
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: EMPLOYEE ASSEMBLING AND PLATING FOOD WITH BARE HANDS.Corrected on site.
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: EMPLOYEE RINSED DIRTY GLOVES WITH WATER RATHER THAN CHANGING TO A NEW PAIR.Do not rinse dirty gloves. Throw out soiled gloves, wash hands, and put on a new pair.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEES MUST WASH HANDS WHEN PUTTING ON A NEW PAIR OF GLOVES
- 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 DRINKING A BEVERAGE WHILE PREPPING FOOD
Location: Kitchen
- 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 EMPLOYEE DRINKS ON EDGE OF HANDSINK
Location: Kitchen
- Improper hand washing (corrected on site)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: EMPLOYEES MUST USE SOAP WHEN WASHING THEIR HANDS
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: PLEASE DO NOT STORE PERSONAL ITEMS ON RACKS OR SHELVES WHERE FOOD IS STORED. STORE ANY DRINKS, BAGS, AND CLOTHING IN A SEPARATE LOCATION
Location: Dry storage
- 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: PLEASE DO NOT STORE PERSONAL ITEMS ON RACKS OR SHELVES WHERE FOOD IS STORED. STORE ANY DRINKS, BAGS, AND CLOTHING IN A SEPARATE LOCATION
Location: Kitchen
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: PLEASE LABEL ALL BULK FOOD CONTAINERS
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: PLEASE CLEAN WALLS ALONG PREP AREA
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: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PLEASE DEFROST FREEZER WHERE COLD GLASSES AND ICE CREAM ARE KEPT
Location: Kitchen
Equipment: Upright freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN LIDS OF CHIP CONTAINERS
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: PLEASE USE SCOOPS OR CONTAINERS WITH HANDLES FOR BULK FOODS, NOT SMALL BOWLS WITHOUT HANDLES
Location: Kitchen
|
06/05/2013 | Recheck |
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: EMPLOYEE ASSEMBLING AND PLATING FOOD WITH BARE HANDS.Corrected on site.
- Glove Use (Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: EMPLOYEE RINSED DIRTY GLOVES WITH WATER RATHER THAN CHANGING TO A NEW PAIR.Do not rinse dirty gloves. Throw out soiled gloves, wash hands, and put on a new pair.
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEES MUST WASH HANDS WHEN PUTTING ON A NEW PAIR OF GLOVES
- 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 DRINKING A BEVERAGE WHILE PREPPING FOOD
Location: Kitchen
- 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 EMPLOYEE DRINKS ON EDGE OF HANDSINK
Location: Kitchen
- Improper hand washing (corrected on site)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: EMPLOYEES MUST USE SOAP WHEN WASHING THEIR HANDS
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: PLEASE DO NOT STORE PERSONAL ITEMS ON RACKS OR SHELVES WHERE FOOD IS STORED. STORE ANY DRINKS, BAGS, AND CLOTHING IN A SEPARATE LOCATION
Location: Dry storage
- 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: PLEASE DO NOT STORE PERSONAL ITEMS ON RACKS OR SHELVES WHERE FOOD IS STORED. STORE ANY DRINKS, BAGS, AND CLOTHING IN A SEPARATE LOCATION
Location: Kitchen
- Bulk labeling
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: PLEASE LABEL ALL BULK FOOD CONTAINERS
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: PLEASE CLEAN WALLS ALONG PREP AREA
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PLEASE DEFROST FREEZER WHERE COLD GLASSES AND ICE CREAM ARE KEPT
Location: Kitchen
Equipment: Upright freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN LIDS OF CHIP CONTAINERS
Location: Kitchen
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: PLEASE USE SCOOPS OR CONTAINERS WITH HANDLES FOR BULK FOODS, NOT SMALL BOWLS WITHOUT HANDLES
Location: Kitchen
|
05/29/2013 | Routine |
- 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: PLEASE LABEL ALL CHEMICAL SPRAY BOTTLES
Location: Bar
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEES MUST WASH HANDS BEFORE PUTTING ON A NEW PAIR OF GLOVES
- 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: PLEASE DO NOT STORE UTENSILS IN HANDSINK. USE ONLY TO WASH HANDS
Location: Kitchen
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Location: Kitchen
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER IN KITCHEN AT TOO LOW A CONCENTRATION
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: PLEASE DO NOT STORE EMPLOYEE BEVERAGES ON PREP TABLES OR ON SHELVES ABOVE PREP TABLES.
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: Kitchen
- 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: DO NOT COOL LARGE, TALL CONTAINERS OF GROUND BEEF AT ROOM TEMPERATURE. COOL USING ONE OF THE ABOVE METHODS.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: LEAK IN WALK-IN COOLER. PLEASE REPAIR.
Location: Walk-in cooler
|
01/09/2013 | 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: PLEASE LABEL ALL CHEMICAL SPRAY BOTTLES
Location: Bar
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEES MUST WASH HANDS BEFORE PUTTING ON A NEW PAIR OF GLOVES
- 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: PLEASE DO NOT STORE UTENSILS IN HANDSINK. USE ONLY TO WASH HANDS
Location: Kitchen
- Improper hand washing (corrected on site)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Location: Kitchen
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER IN KITCHEN AT TOO LOW A CONCENTRATION
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: PLEASE DO NOT STORE EMPLOYEE BEVERAGES ON PREP TABLES OR ON SHELVES ABOVE PREP TABLES.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: DO NOT COOL LARGE, TALL CONTAINERS OF GROUND BEEF AT ROOM TEMPERATURE. COOL USING ONE OF THE ABOVE METHODS.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: LEAK IN WALK-IN COOLER. PLEASE REPAIR.
Location: Walk-in cooler
|
01/02/2013 | 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: RAW CHICKEN AND BEEF IN ICE BATH. PLEASE MAKE SURE THE LEVEL OF THE ICE IS HIGH ENOUGH TO SURROUND THE FOOD CONTAINER
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.
Location: Cook line
- 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: IN-PLACE SANITIZER CONCENTRATION TOO LOW
Location: Kitchen
- Glove use (Non-Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: EMPLOYEE WIPED GLOVES ON APRON. PLEASE CHANGE GLOVES WHEN THEY BECOME DAMAGED OR SOILED.
- 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: OPEN DRINKS ON PREP TABLES IN KITCHEN, AND UPPER SHELVES ABOVE FOOD IN WALK-IN COOLER. PLEASE STORE PERSONAL ITEMS BELOW OR SEPARATE FROM FOOD AND PREP AREAS
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: OPEN DRINKS ON PREP TABLES IN KITCHEN, AND UPPER SHELVES ABOVE FOOD IN WALK-IN COOLER. PLEASE STORE PERSONAL ITEMS BELOW OR SEPARATE FROM FOOD AND PREP AREAS
Location: Walk-in cooler
- 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: HOOD ABOVE STOVE HEAVILY SOILED. PLEASE CLEAN.
Location: Cook line
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- 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: PLEASE THAW USING ONE OF THE ABOVE METHODS
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PLEASE DEFROST CHEST FREEZERS
Location: Kitchen (back)
Equipment: Chest freezer
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Restroom
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: PLEASE USE SCOOPS WITH HANDLES FOR BULK FOOD
Location: Kitchen
|
10/17/2012 | 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: RAW CHICKEN AND BEEF IN ICE BATH. PLEASE MAKE SURE THE LEVEL OF THE ICE IS HIGH ENOUGH TO SURROUND THE FOOD CONTAINER
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.
Location: Cook line
- 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 CONCENTRATION TOO LOW
Location: Kitchen
- Glove use (Non-Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: EMPLOYEE WIPED GLOVES ON APRON. PLEASE CHANGE GLOVES WHEN THEY BECOME DAMAGED OR SOILED.
- 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: OPEN DRINKS ON PREP TABLES IN KITCHEN, AND UPPER SHELVES ABOVE FOOD IN WALK-IN COOLER. PLEASE STORE PERSONAL ITEMS BELOW OR SEPARATE FROM FOOD AND PREP AREAS
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: OPEN DRINKS ON PREP TABLES IN KITCHEN, AND UPPER SHELVES ABOVE FOOD IN WALK-IN COOLER. PLEASE STORE PERSONAL ITEMS BELOW OR SEPARATE FROM FOOD AND PREP AREAS
Location: Walk-in cooler
- 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: HOOD ABOVE STOVE HEAVILY SOILED. PLEASE CLEAN.
Location: Cook line
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- 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: PLEASE THAW USING ONE OF THE ABOVE METHODS
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PLEASE DEFROST CHEST FREEZERS
Location: Kitchen (back)
Equipment: Chest freezer
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Restroom
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: PLEASE USE SCOOPS WITH HANDLES FOR BULK FOOD
Location: Kitchen
|
10/10/2012 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: RAW CHICKEN AND BEEF IN ICE BATH. PLEASE MAKE SURE THE LEVEL OF THE ICE IS HIGH ENOUGH TO SURROUND THE FOOD CONTAINER
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.
Location: Cook line
- 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 CONCENTRATION TOO LOW
Location: Kitchen
- Glove use (Non-Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: EMPLOYEE WIPED GLOVES ON APRON. PLEASE CHANGE GLOVES WHEN THEY BECOME DAMAGED OR SOILED.
- 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: OPEN DRINKS ON PREP TABLES IN KITCHEN, AND UPPER SHELVES ABOVE FOOD IN WALK-IN COOLER. PLEASE STORE PERSONAL ITEMS BELOW OR SEPARATE FROM FOOD AND PREP AREAS
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: OPEN DRINKS ON PREP TABLES IN KITCHEN, AND UPPER SHELVES ABOVE FOOD IN WALK-IN COOLER. PLEASE STORE PERSONAL ITEMS BELOW OR SEPARATE FROM FOOD AND PREP AREAS
Location: Walk-in cooler
- 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: HOOD ABOVE STOVE HEAVILY SOILED. PLEASE CLEAN.
Location: Cook line
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- 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: PLEASE THAW USING ONE OF THE ABOVE METHODS
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PLEASE DEFROST CHEST FREEZERS
Location: Kitchen (back)
Equipment: Chest freezer
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Restroom
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: PLEASE USE SCOOPS WITH HANDLES FOR BULK FOOD
Location: Kitchen
|
10/03/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: RAW BEEF AND RAW CHICKEN IN ICE BATH NEAR COOK LINE AT 55 DEGREES F. IF STORING COLD FOOD IN ICE, PLEASE MAKE SURE THAT THE LEVEL OF THE ICE IS AT THE SAME LEVEL OF THE FOOD. DO NOT LET ICE MELT TO WATER; THAT WILL NOT BE EFFECTIVE AT KEEPING FOOD AT 41 DEGREES F OR BELOW.
Location: Kitchen
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: EMPLOYEE HANDLED COOKED TORTILLAS WITH BARE HANDS.
- 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: EMPLOYEE USED THE HANDSINK TO RINSE AND WRING OUT A WIPING CLOTH THAT HE WAS USING TO CLEAN A SOILED PREP TABLE.USE HANDSINKS ONLY FOR HANDWASHING
Location: Kitchen
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: EMPLOYEES WERE NOT USING SOAP TO WASH THEIR HANDS
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 DRINKS ON PREP TABLES. PLEASE STORE BELOW OR SEPARATED FROM FOOD PREP AREAS
Location: Kitchen
- 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: BOX OF CONTAINERS ON FLOOR IN DRY STORAGE. PLEASE STORE AT LEAST 6 INCHES OFF THE FLOOR
Location: Dry storage
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN EXTERIOR OF COOK LINE EQUIPMENT.
Location: Cook line
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PLEASE INSTALL A LIGHT SHIELD FOR THE LIGHTBULB IN THE EMPLOYEE RESTROOM
Location: Restroom
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: PLEASE USE SCOOPS WITH HANDLES FOR BULK FOODS (FLOUR, SUGAR, ETC.)
Location: Kitchen
|
05/30/2012 | 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: RAW BEEF AND RAW CHICKEN IN ICE BATH NEAR COOK LINE AT 55 DEGREES F. IF STORING COLD FOOD IN ICE, PLEASE MAKE SURE THAT THE LEVEL OF THE ICE IS AT THE SAME LEVEL OF THE FOOD. DO NOT LET ICE MELT TO WATER; THAT WILL NOT BE EFFECTIVE AT KEEPING FOOD AT 41 DEGREES F OR BELOW.
Location: Kitchen
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: EMPLOYEE HANDLED COOKED TORTILLAS WITH BARE HANDS.
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: EMPLOYEE USED THE HANDSINK TO RINSE AND WRING OUT A WIPING CLOTH THAT HE WAS USING TO CLEAN A SOILED PREP TABLE.USE HANDSINKS ONLY FOR HANDWASHING
Location: Kitchen
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: EMPLOYEES WERE NOT USING SOAP TO WASH THEIR HANDS
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 DRINKS ON PREP TABLES. PLEASE STORE BELOW OR SEPARATED FROM FOOD PREP AREAS
Location: Kitchen
- 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: BOX OF CONTAINERS ON FLOOR IN DRY STORAGE. PLEASE STORE AT LEAST 6 INCHES OFF THE FLOOR
Location: Dry storage
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN EXTERIOR OF COOK LINE EQUIPMENT.
Location: Cook line
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PLEASE INSTALL A LIGHT SHIELD FOR THE LIGHTBULB IN THE EMPLOYEE RESTROOM
Location: Restroom
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: PLEASE USE SCOOPS WITH HANDLES FOR BULK FOODS (FLOUR, SUGAR, ETC.)
Location: Kitchen
|
05/23/2012 | 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: RAW BEEF AND RAW CHICKEN IN ICE BATH NEAR COOK LINE AT 55 DEGREES F. IF STORING COLD FOOD IN ICE, PLEASE MAKE SURE THAT THE LEVEL OF THE ICE IS AT THE SAME LEVEL OF THE FOOD. DO NOT LET ICE MELT TO WATER; THAT WILL NOT BE EFFECTIVE AT KEEPING FOOD AT 41 DEGREES F OR BELOW.
Location: Kitchen
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: EMPLOYEE HANDLED COOKED TORTILLAS WITH BARE HANDS.
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: EMPLOYEE USED THE HANDSINK TO RINSE AND WRING OUT A WIPING CLOTH THAT HE WAS USING TO CLEAN A SOILED PREP TABLE.USE HANDSINKS ONLY FOR HANDWASHING
Location: Kitchen
- Improper hand washing (corrected on site)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: EMPLOYEES WERE NOT USING SOAP TO WASH THEIR HANDS
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: EMPLOYEE DRINKS ON PREP TABLES. PLEASE STORE BELOW OR SEPARATED FROM FOOD PREP AREAS
Location: Kitchen
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: BOX OF CONTAINERS ON FLOOR IN DRY STORAGE. PLEASE STORE AT LEAST 6 INCHES OFF THE FLOOR
Location: Dry storage
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN EXTERIOR OF COOK LINE EQUIPMENT.
Location: Cook line
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PLEASE INSTALL A LIGHT SHIELD FOR THE LIGHTBULB IN THE EMPLOYEE RESTROOM
Location: Restroom
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: PLEASE USE SCOOPS WITH HANDLES FOR BULK FOODS (FLOUR, SUGAR, ETC.)
Location: Kitchen
|
05/17/2012 | Routine |
- 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: UNLABELED SPRAY BOTTLES IN KITCHEN. PLEASE LABEL ALL CHEMICAL BOTTLES*1/30: Three spray bottles in kitchen and waitstaff area were not labeled. Any chemical container must be marked with the name of the chemical inside.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: COOK PUT GLOVES ON WITHOUT WASHING HANDS
- 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: PLEASE DO NOT STORE ITEMS IN THE HANDSINK
- 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: PLEASE LABEL ALL BULK FOOD BINS
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- 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: CHICKEN THAWING IN STANDING WATER
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: CHEST FREEZER DOOR IS BENT, PREVENTING IT FROM CLOSING PROPERLY.
Equipment: Chest freezer
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: FLOOR MAT DRAPED OVER BULK RICE CONTAINER
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: PLEASE USE SCOOPS WITH HANDLES FOR FOODS LIKE FLOUR; DO NOT USE STYROFOAM CUPS
Location: Dry storage
|
02/06/2012 | 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: UNLABELED SPRAY BOTTLES IN KITCHEN. PLEASE LABEL ALL CHEMICAL BOTTLES*1/30: Three spray bottles in kitchen and waitstaff area were not labeled. Any chemical container must be marked with the name of the chemical inside.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: COOK PUT GLOVES ON WITHOUT WASHING HANDS
- 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: PLEASE DO NOT STORE ITEMS IN THE HANDSINK
- 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: PLEASE LABEL ALL BULK FOOD BINS
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- 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: CHICKEN THAWING IN STANDING WATER
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: CHEST FREEZER DOOR IS BENT, PREVENTING IT FROM CLOSING PROPERLY.
Equipment: Chest freezer
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: FLOOR MAT DRAPED OVER BULK RICE CONTAINER
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: PLEASE USE SCOOPS WITH HANDLES FOR FOODS LIKE FLOUR; DO NOT USE STYROFOAM CUPS
Location: Dry storage
|
01/30/2012 | 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: UNLABELED SPRAY BOTTLES IN KITCHEN. PLEASE LABEL ALL CHEMICAL BOTTLES
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: COOK PUT GLOVES ON WITHOUT WASHING HANDS
- 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: PLEASE DO NOT STORE ITEMS IN THE HANDSINK
- Bulk labeling
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: PLEASE LABEL ALL BULK FOOD BINS
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: CHICKEN THAWING IN STANDING WATER
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: CHEST FREEZER DOOR IS BENT, PREVENTING IT FROM CLOSING PROPERLY.
Equipment: Chest freezer
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: FLOOR MAT DRAPED OVER BULK RICE CONTAINER
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: PLEASE USE SCOOPS WITH HANDLES FOR FOODS LIKE FLOUR; DO NOT USE STYROFOAM CUPS
Location: Dry storage
|
01/23/2012 | Routine |
Restaurant representatives - add corrected or new information about La Hacienda Mexican Restaurant, 6429 E WASHINGTON ST, Indianapolis, IN »