- Smoking distance signage (corrected on site)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: ESTABLISHMENT MISSING " NO SMOKING WITH IN 8 FT OF ENTRANCE " SIGN AS REQUIRED BY LAW.SIGN GIVEN TO MANAGER CORRECTED ON SITE.
- 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: SPOON INSIDE HAND SINK. USE HAND SINK FOR HAND WASHING ONLY.SPOON REMOVED. DISCUSSED PROPER HAND SINK USAGE WITH MANAGER. CORRECTED ON SITE.
Location: Cook line
Equipment: Hand sink
- Unapproved food contact materials (corrected on site)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: DISPOSABLE SINGLE SERVICE SOUP BOWL USED FOR A SCOOP AT STEAM TABEL. USE A PROPER UTENSIL WITH A HANDLE.BOWL DISCARDED AND LADEL BROUGHT OUT. CORRECTED ON SITE.
Location: Kitchen
Equipment: Steam table
- Bulk labeling (corrected on site)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: UNLABELED BULK CONTAINERS. LABEL ALL CONTAINERS WITH COMMON NAME OF PRODUCT.CONTAINERS LABELED CORRECTED ON SITE.
Location: Kitchen
- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: NO THERMOMETER IN BAR COOLER. PROVIDE THERMOMETER FOR ALL EQUIPMENT USED TO HOLD POTENTIALLY HAZARDOUS FOODS.THERMOMETER REPLACED CORRECTED ON SITE.
Location: Bar
Equipment: Reach in cooler
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: NO TEST KIT TO MEASURE SANITIZER CONCENTRATION OF 3 BAY AND SANITIZER BUCKET.PROVIDE TEST KITS.
Location: Dish machine area
Equipment: 3-bay
|
11/13/2014 | Routine |
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. DEAD PESTS IN LIGHT SHIELD IN KITCHEN.REMOVE. CLEAN LIGHT SHIELD.
Location: Kitchen
|
06/13/2014 | Routine |
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: 1. HAND SINKS IN KITCHEN AND IN RESTROOM NOT PROVIDING HOT RUNNING WATER DUE TO HOT WATER BEING DOWN.REPAIR ACCORDINGLY TO PROVIDE HOT WATER THAT IS ATLEAST 100 DEGREES F.
Location: Kitchen
Equipment: Hand sink
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: 1. HAND SINKS IN KITCHEN AND IN RESTROOM NOT PROVIDING HOT RUNNING WATER DUE TO HOT WATER BEING DOWN.REPAIR ACCORDINGLY TO PROVIDE HOT WATER THAT IS ATLEAST 100 DEGREES F.
Location: Restroom
Equipment: Hand sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. HOT WATER HEATER BROKE AND HOT RUNNING WATER IS NOT AVAILABLE THROUGHOUT KITCHEN.REPAIR ACCORDINGLY TO PROVIDE HOT WATER.
|
10/31/2013 | Recheck |
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: 1. HAND SINKS IN KITCHEN AND IN RESTROOM NOT PROVIDING HOT RUNNING WATER DUE TO HOT WATER BEING DOWN.REPAIR ACCORDINGLY TO PROVIDE HOT WATER THAT IS ATLEAST 100 DEGREES F.
Location: Kitchen
Equipment: Hand sink
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: 1. HAND SINKS IN KITCHEN AND IN RESTROOM NOT PROVIDING HOT RUNNING WATER DUE TO HOT WATER BEING DOWN.REPAIR ACCORDINGLY TO PROVIDE HOT WATER THAT IS ATLEAST 100 DEGREES F.
Location: Restroom
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. HOT WATER HEATER BROKE AND HOT RUNNING WATER IS NOT AVAILABLE THROUGHOUT KITCHEN.REPAIR ACCORDINGLY TO PROVIDE HOT WATER.
|
10/30/2013 | Routine |
| No violation noted during this evaluation. | 07/08/2013 | Illness Complaint |
| No violation noted during this evaluation. | 05/29/2013 | Pre-Licensing |
- 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: 1. COLE SLAW IN ICE BATH ACROSS FROM COOK LINE MEASURED 51 DEGREES F.2. COTTAGE CHEESE IN ICE BATH ACCROSS FROM COOK LINE MEASURED 47 DEGREES F.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREE F OR BELOW.
Location: Kitchen
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: 1. PLEASE PROVIDE A COVERED TRASH CAN IN THE RESTROOM.
Location: Restroom
Equipment: -
|
05/17/2013 | 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: 1. COLE SLAW IN ICE BATH ACROSS FROM COOK LINE MEASURED 51 DEGREES F.2. COTTAGE CHEESE IN ICE BATH ACCROSS FROM COOK LINE MEASURED 47 DEGREES F.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREE F OR BELOW.
Location: Kitchen
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: 1. PLEASE PROVIDE A COVERED TRASH CAN IN THE RESTROOM.
Location: Restroom
Equipment: -
|
04/24/2013 | Routine |
| No violation noted during this evaluation. | 12/28/2012 | Illness Complaint |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1.Cold items in containers with ice, ensure food containers are submerged in the ice and the ice comes up to to the top of the container. Food containers sittng on top of the ice. Cooked beets at 49-50 FCole Slaw at 45-48 F2. 3-door reach in prep cooler at 50 F before lunch rush
Location: Kitchen
Equipment: Prep table
- 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: 1.Cold items in containers with ice, ensure food containers are submerged in the ice and the ice comes up to to the top of the container. Food containers sittng on top of the ice. Cooked beets at 49-50 FCole Slaw at 45-48 F2. 3-door reach in prep cooler at 50 F before lunch rush
Location: Kitchen
Equipment: Prep Top Cooler
- 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: No handwashing before putting on new gloves. Must wash every single time.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Slicer
- 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: Rinsing ice cream scoops in handsink. Discontinue rinsing scoops in handsink.
Location: Bar
Equipment: Hand sink
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Sanitizer very strong - over 500 ppm. Needs to be within 150-400 ppm. Showed dishwasher proper color and concentration. Provide test kit and cut down on tablets (currently using 7)
Location: Kitchen
Equipment: 3-bay
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Thermometer not calibrated (corrected)
Thermometer(s) are not calibrated.
Correction: Thermometer(s) shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy.
Comments: Dairy bar 1-door reach in cooler reads 200 F.
- 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: Kitchen - quinoa flour
Location: Upstairs storage
- 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: Kitchen - quinoa flour
Location: Kitchen
- Insect control device/installation (corrected)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: Move fly sticky trap below food prep area / away from food prep area. Currently placed near prep table
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Open vent in the kitchen with dust. Cap.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Towels out on prep table. Store in sanitizer when not in use.1 towel stored on top of quinoa flour1 towel stored on prep table cutting board
Location: Kitchen
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Cheese cooler
Location: Sales floor
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Part of the plastic part (when opened) is broken and no longer smooth and cleanable. Repair to be smooth and cleanable.
Location: Kitchen
Equipment: Ice machine
- First aid storage (Non-Critical) (corrected)
First aid supplies stored improperly.
Correction: First aid supplies shall be stored in a kit or container that is located to prevent contamination.
Comments: Store in First Aid kit- not in ice scoop holder. Clean and sanitize ice scoop holder
Location: Kitchen
Equipment: Ice bin
|
10/29/2012 | 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: 1.Cold items in containers with ice, ensure food containers are submerged in the ice and the ice comes up to to the top of the container. Food containers sittng on top of the ice. Cooked beets at 49-50 FCole Slaw at 45-48 F2. 3-door reach in prep cooler at 50 F before lunch rush
Location: Kitchen
Equipment: Prep table
- 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: 1.Cold items in containers with ice, ensure food containers are submerged in the ice and the ice comes up to to the top of the container. Food containers sittng on top of the ice. Cooked beets at 49-50 FCole Slaw at 45-48 F2. 3-door reach in prep cooler at 50 F before lunch rush
Location: Kitchen
Equipment: Prep Top Cooler
- 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: No handwashing before putting on new gloves. Must wash every single time.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Slicer
- 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: Rinsing ice cream scoops in handsink. Discontinue rinsing scoops in handsink.
Location: Bar
Equipment: Hand sink
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Sanitizer very strong - over 500 ppm. Needs to be within 150-400 ppm. Showed dishwasher proper color and concentration. Provide test kit and cut down on tablets (currently using 7)
Location: Kitchen
Equipment: 3-bay
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Thermometer not calibrated (corrected)
Thermometer(s) are not calibrated.
Correction: Thermometer(s) shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy.
Comments: Dairy bar 1-door reach in cooler reads 200 F.
- 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: Kitchen - quinoa flour
Location: Upstairs storage
- 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: Kitchen - quinoa flour
Location: Kitchen
- Insect control device/installation (corrected)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: Move fly sticky trap below food prep area / away from food prep area. Currently placed near prep table
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Open vent in the kitchen with dust. Cap.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Towels out on prep table. Store in sanitizer when not in use.1 towel stored on top of quinoa flour1 towel stored on prep table cutting board
Location: Kitchen
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Cheese cooler
Location: Sales floor
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Part of the plastic part (when opened) is broken and no longer smooth and cleanable. Repair to be smooth and cleanable.
Location: Kitchen
Equipment: Ice machine
- First aid storage (Non-Critical) (corrected)
First aid supplies stored improperly.
Correction: First aid supplies shall be stored in a kit or container that is located to prevent contamination.
Comments: Store in First Aid kit- not in ice scoop holder. Clean and sanitize ice scoop holder
Location: Kitchen
Equipment: Ice bin
|
10/25/2012 | 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: 1.Cold items in containers with ice, ensure food containers are submerged in the ice and the ice comes up to to the top of the container. Food containers sittng on top of the ice. Cooked beets at 49-50 FCole Slaw at 45-48 F2. 3-door reach in prep cooler at 50 F before lunch rush
Location: Kitchen
Equipment: Prep table
- 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: 1.Cold items in containers with ice, ensure food containers are submerged in the ice and the ice comes up to to the top of the container. Food containers sittng on top of the ice. Cooked beets at 49-50 FCole Slaw at 45-48 F2. 3-door reach in prep cooler at 50 F before lunch rush
Location: Kitchen
Equipment: Prep Top Cooler
- 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: No handwashing before putting on new gloves. Must wash every single time.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Slicer
- 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: Rinsing ice cream scoops in handsink. Discontinue rinsing scoops in handsink.
Location: Bar
Equipment: Hand sink
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Sanitizer very strong - over 500 ppm. Needs to be within 150-400 ppm. Showed dishwasher proper color and concentration. Provide test kit and cut down on tablets (currently using 7)
Location: Kitchen
Equipment: 3-bay
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Thermometer not calibrated
Thermometer(s) are not calibrated.
Correction: Thermometer(s) shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy.
Comments: Dairy bar 1-door reach in cooler reads 200 F.
- 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: Kitchen - quinoa flour
Location: Upstairs storage
- 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: Kitchen - quinoa flour
Location: Kitchen
- Insect control device/installation (corrected on site)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: Move fly sticky trap below food prep area / away from food prep area. Currently placed near prep table
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Open vent in the kitchen with dust. Cap.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Towels out on prep table. Store in sanitizer when not in use.1 towel stored on top of quinoa flour1 towel stored on prep table cutting board
Location: Kitchen
- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Cheese cooler
Location: Sales floor
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Part of the plastic part (when opened) is broken and no longer smooth and cleanable. Repair to be smooth and cleanable.
Location: Kitchen
Equipment: Ice machine
- First aid storage (Non-Critical) (corrected on site)
First aid supplies stored improperly.
Correction: First aid supplies shall be stored in a kit or container that is located to prevent contamination.
Comments: Store in First Aid kit- not in ice scoop holder. Clean and sanitize ice scoop holder
Location: Kitchen
Equipment: Ice bin
|
10/18/2012 | 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: 1. Cottage cheese in container sitting on ice at 45 deg. F. Hold at 41 deg. F. or below. Set pan down in ice more to help maintain proper temp.
Location: Kitchen
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. Pan of ham and pan of bags of chicken insdie of reach in cooler on cooks lilne not date marked. Date mark Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Kitchen
- 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: 1. Glass door reach in cooler in ice cream area missing a working thermometer. Provide.
Location: Kitchen (front)
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. Hand towels missing at hand sink in ice cream area. Provide.
Location: Kitchen (front)
Equipment: Hand sink
|
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: 1. Cottage cheese in container sitting on ice at 45 deg. F. Hold at 41 deg. F. or below. Set pan down in ice more to help maintain proper temp.
Location: Kitchen
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. Pan of ham and pan of bags of chicken insdie of reach in cooler on cooks lilne not date marked. Date mark Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Kitchen
- 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: 1. Glass door reach in cooler in ice cream area missing a working thermometer. Provide.
Location: Kitchen (front)
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. Hand towels missing at hand sink in ice cream area. Provide.
Location: Kitchen (front)
Equipment: Hand sink
|
05/23/2012 | 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: 1. Cooked pasta held at 50 deg. F. on top of cold top prep cooler on cooks line due to pans being overfilled. Hold all cold foods at 41 deg. F. or below.
Location: Cook line
Equipment: Make table cooler
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 1. Bottle of sanitizer and hand soap at one bay prep sink in kitchen area. Remove, Do not store any chemicals at one bay prep sink.
Location: Cook line
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw whole eggs stored above ready to eat food items inside of 4 door reach in cooler in kitchen area. Strore below and away from all other food items.
Location: Kitchen
Equipment: Reach in cooler (4 door)
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. Potentially hazardous ready to eat food items not date marked. Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet towel sitting out in kitchen area. Keep all wet towels clean and stored in approved manner.
Location: Kitchen
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink in ice cream serving area. Provide.
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in ice creeam serving area. Provide.
|
01/12/2012 | 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: 1. Cooked pasta held at 50 deg. F. on top of cold top prep cooler on cooks line due to pans being overfilled. Hold all cold foods at 41 deg. F. or below.
Location: Cook line
Equipment: Make table cooler
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 1. Bottle of sanitizer and hand soap at one bay prep sink in kitchen area. Remove, Do not store any chemicals at one bay prep sink.
Location: Cook line
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw whole eggs stored above ready to eat food items inside of 4 door reach in cooler in kitchen area. Strore below and away from all other food items.
Location: Kitchen
Equipment: Reach in cooler (4 door)
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. Potentially hazardous ready to eat food items not date marked. Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet towel sitting out in kitchen area. Keep all wet towels clean and stored in approved manner.
Location: Kitchen
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink in ice cream serving area. Provide.
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in ice creeam serving area. Provide.
|
01/06/2012 | 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: 1. Cooked pasta held at 50 deg. F. on top of cold top prep cooler on cooks line due to pans being overfilled. Hold all cold foods at 41 deg. F. or below.
Location: Cook line
Equipment: Make table cooler
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 1. Bottle of sanitizer and hand soap at one bay prep sink in kitchen area. Remove, Do not store any chemicals at one bay prep sink.
Location: Cook line
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw whole eggs stored above ready to eat food items inside of 4 door reach in cooler in kitchen area. Strore below and away from all other food items.
Location: Kitchen
Equipment: Reach in cooler (4 door)
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. Potentially hazardous ready to eat food items not date marked. Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet towel sitting out in kitchen area. Keep all wet towels clean and stored in approved manner.
Location: Kitchen
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink in ice cream serving area. Provide.
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in ice creeam serving area. Provide.
|
01/05/2012 | Routine |
Restaurant representatives - add corrected or new information about Loft Restaurant & Dairy Bar, 9101 MOORE RD, Zionsville, IN »