- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: CO2 TANKS AT INTERIOR OF OF SODA MACHINE CABINET NOT RESTRAINED.
- 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: 1) OMELETS AT HOT-HOLDING BUFFET STATION AT 116 F.2) SAUSAGE AT HOT-HOLDING BUFFET STATION AT 127 F.
Location: Buffet
Equipment: ----- Cooking Equip/Holding -----
- 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: 1) OMELETS AT HOT-HOLDING BUFFET STATION AT 116 F.2) SAUSAGE AT HOT-HOLDING BUFFET STATION AT 127 F.
Location: Buffet
Equipment: ----- Cooking Equip/Holding -----
- 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: LABEL CHEMICAL SPRAY BOTTLES PROPERLY.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN ROLLING CARTS, KEG COOLER, REFRIGERATION/FREEZER UNITS AND FRONT DESK ICE CREAM FREEZER (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN ROLLING CARTS, KEG COOLER, REFRIGERATION/FREEZER UNITS AND FRONT DESK ICE CREAM FREEZER (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN ROLLING CARTS, KEG COOLER, REFRIGERATION/FREEZER UNITS AND FRONT DESK ICE CREAM FREEZER (INTERIOR AND EXTERIOR SURFACES).
Location: Service counter
Equipment: Ice cream freezer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN ROLLING CARTS, KEG COOLER, REFRIGERATION/FREEZER UNITS AND FRONT DESK ICE CREAM FREEZER (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: Rolling cart
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN ROLLING CARTS, KEG COOLER, REFRIGERATION/FREEZER UNITS AND FRONT DESK ICE CREAM FREEZER (INTERIOR AND EXTERIOR SURFACES).
Location: Service counter
Equipment: Keg cooler
- 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: UTENSILS STORED IN KITCHEN HANDSINK; DO NOT USE HANDSINK FOR STORAGE. KEEP HANDSINK CLEAN, FREE AND ACCESSIBLE.
Location: Kitchen
Equipment: Hand sink
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: FOOD HANDLERS NOT PROPERLY USING THE WASH/RINSE/SANITIZE METHOD TO WASH DISHES PROPERLY AT KITCHEN 3-BAY SINK.*PLEASE ENSURE THAT KITCHEN 3-BAY SINK IS SET-UP PROPERLY TO WASH ALL DISHES/UTENILS/EQUIPMENT*
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.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL DRINK AND CELL PHONE STORED AT KITCHEN DRY STORAGE SHELVING--DISCONTINUE THIS BEHAVIOR.
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: KEEP UTENSILS/SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN CLOSET STORAGE ROOM.
Location: Kitchen
- Three bay wash temperature (corrected)
Wash solution temperature of manual warewashing sink is less than 110 degrees F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
Comments: FOOD HANDLERS NOT PROPERLY USING THE WASH/RINSE/SANITIZE METHOD TO WASH DISHES PROPERLY AT KITCHEN 3-BAY SINK.*PLEASE ENSURE THAT KITCHEN 3-BAY SINK IS SET-UP PROPERLY TO WASH ALL DISHES/UTENILS/EQUIPMENT*
Location: Kitchen
Equipment: 3-bay
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SODA MACHINE CO2 TANK STORAGE CABINET INTERIOR SURFACES LOCATED UNDER SODA MACHINE.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN ICE MACHINE INTERIOR SURFACES (EX. KICK PLATE).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SODA MACHINE INTERIOR AND EXTERIOR SRUFACES AND SODA NOZZELS (HEAVILY SOILED NOZZELS).
Location: Kitchen
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN ICE MACHINE INTERIOR SURFACES (EX. KICK PLATE).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SODA MACHINE INTERIOR AND EXTERIOR SRUFACES AND SODA NOZZELS (HEAVILY SOILED NOZZELS).
Location: Service counter
Equipment: Soda machine
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Womens restroom
Equipment: Hand sink
- 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: FOOD HANDLERS NOT PROPERLY USING THE WASH/RINSE/SANITIZE METHOD TO WASH DISHES PROPERLY AT KITCHEN 3-BAY SINK.*PLEASE ENSURE THAT KITCHEN 3-BAY SINK IS SET-UP PROPERLY TO WASH ALL DISHES/UTENILS/EQUIPMENT*
Location: Kitchen
Equipment: 3-bay
|
08/07/2014 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: CO2 TANKS AT INTERIOR OF OF SODA MACHINE CABINET NOT RESTRAINED.
- 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: 1) OMELETS AT HOT-HOLDING BUFFET STATION AT 116 F.2) SAUSAGE AT HOT-HOLDING BUFFET STATION AT 127 F.
Location: Buffet
Equipment: ----- Cooking Equip/Holding -----
- 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: 1) OMELETS AT HOT-HOLDING BUFFET STATION AT 116 F.2) SAUSAGE AT HOT-HOLDING BUFFET STATION AT 127 F.
Location: Buffet
Equipment: ----- Cooking Equip/Holding -----
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN ROLLING CARTS, KEG COOLER, REFRIGERATION/FREEZER UNITS AND FRONT DESK ICE CREAM FREEZER (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN ROLLING CARTS, KEG COOLER, REFRIGERATION/FREEZER UNITS AND FRONT DESK ICE CREAM FREEZER (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN ROLLING CARTS, KEG COOLER, REFRIGERATION/FREEZER UNITS AND FRONT DESK ICE CREAM FREEZER (INTERIOR AND EXTERIOR SURFACES).
Location: Service counter
Equipment: Ice cream freezer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN ROLLING CARTS, KEG COOLER, REFRIGERATION/FREEZER UNITS AND FRONT DESK ICE CREAM FREEZER (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: Rolling cart
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN ROLLING CARTS, KEG COOLER, REFRIGERATION/FREEZER UNITS AND FRONT DESK ICE CREAM FREEZER (INTERIOR AND EXTERIOR SURFACES).
Location: Service counter
Equipment: Keg cooler
- 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: UTENSILS STORED IN KITCHEN HANDSINK; DO NOT USE HANDSINK FOR STORAGE. KEEP HANDSINK CLEAN, FREE AND ACCESSIBLE.
Location: Kitchen
Equipment: Hand sink
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: FOOD HANDLERS NOT PROPERLY USING THE WASH/RINSE/SANITIZE METHOD TO WASH DISHES PROPERLY AT KITCHEN 3-BAY SINK.*PLEASE ENSURE THAT KITCHEN 3-BAY SINK IS SET-UP PROPERLY TO WASH ALL DISHES/UTENILS/EQUIPMENT*
Location: Kitchen
Equipment: 3-bay
- 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 PERSONAL DRINK AND CELL PHONE STORED AT KITCHEN DRY STORAGE SHELVING--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP UTENSILS/SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN CLOSET STORAGE ROOM.
Location: Kitchen
- Three bay wash temperature
Wash solution temperature of manual warewashing sink is less than 110 degrees F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
Comments: FOOD HANDLERS NOT PROPERLY USING THE WASH/RINSE/SANITIZE METHOD TO WASH DISHES PROPERLY AT KITCHEN 3-BAY SINK.*PLEASE ENSURE THAT KITCHEN 3-BAY SINK IS SET-UP PROPERLY TO WASH ALL DISHES/UTENILS/EQUIPMENT*
Location: Kitchen
Equipment: 3-bay
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SODA MACHINE CO2 TANK STORAGE CABINET INTERIOR SURFACES LOCATED UNDER SODA MACHINE.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN ICE MACHINE INTERIOR SURFACES (EX. KICK PLATE).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SODA MACHINE INTERIOR AND EXTERIOR SRUFACES AND SODA NOZZELS (HEAVILY SOILED NOZZELS).
Location: Kitchen
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN ICE MACHINE INTERIOR SURFACES (EX. KICK PLATE).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SODA MACHINE INTERIOR AND EXTERIOR SRUFACES AND SODA NOZZELS (HEAVILY SOILED NOZZELS).
Location: Service counter
Equipment: Soda machine
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Womens restroom
Equipment: Hand sink
- 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: FOOD HANDLERS NOT PROPERLY USING THE WASH/RINSE/SANITIZE METHOD TO WASH DISHES PROPERLY AT KITCHEN 3-BAY SINK.*PLEASE ENSURE THAT KITCHEN 3-BAY SINK IS SET-UP PROPERLY TO WASH ALL DISHES/UTENILS/EQUIPMENT*
Location: Kitchen
Equipment: 3-bay
|
07/25/2014 | 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: 1) CHILL BOXES HOLDING POTENTAILLY HAZARDOUS PRODUCTS SUCH AS BUTTER AND CREAM CHEESE AT ROOM TEMPERATURES. PLEASE ENSURE THAT CHILL BOXES ARE PLACE IN A FREEZER OVERNIGHT SO THAT PRODUCT WILL REMAIN AT 41 F OR BELOW.2) CAN OF WHIP CREAM STORED OUT AT ROOM TEMPERATURE AT BUFFET WAFFLE MAKER; STORED WHIP CREAM ON ICE BATH OR UNDER REFRIGERATION OF 41 F OR BELOW.
Location: Buffet
- 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) CHILL BOXES HOLDING POTENTAILLY HAZARDOUS PRODUCTS SUCH AS BUTTER AND CREAM CHEESE AT ROOM TEMPERATURES. PLEASE ENSURE THAT CHILL BOXES ARE PLACE IN A FREEZER OVERNIGHT SO THAT PRODUCT WILL REMAIN AT 41 F OR BELOW.2) CAN OF WHIP CREAM STORED OUT AT ROOM TEMPERATURE AT BUFFET WAFFLE MAKER; STORED WHIP CREAM ON ICE BATH OR UNDER REFRIGERATION OF 41 F OR BELOW.
Location: Service counter
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE DRINK STORED ON PREP TABLE WHILE PREPPING FOOD--DISCONTINUE THIS OPERATION.*REPEAT VIOLATON*
Location: Kitchen
Equipment: Prep table
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CLOSET ROOM FLOORS AND SUITE SHOP FLOORS.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CLOSET ROOM FLOORS AND SUITE SHOP FLOORS.
Location: Dry storage
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CLOSET ROOM FLOORS AND SUITE SHOP FLOORS.
Location: Sales floor
- 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 A NEW VISIBLE WORKING THERMOMETER AT KEG COOLER; CURRENT THERMOMETER IS BROKEN INSIDE AND NOT READING PROPERLY.
Location: Sales floor
Equipment: Keg cooler
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR SURFACES/SHELVING OF KITCHEN CABINETS AND KEG REACH-IN-COOLER--CONTINUE TO WORK ON KITCHEN CABINET CLEANING/SANITIZING.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR SURFACES/SHELVING OF KITCHEN CABINETS AND KEG REACH-IN-COOLER--CONTINUE TO WORK ON KITCHEN CABINET CLEANING/SANITIZING.
Location: Service counter
Equipment: Keg cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR SURFACES OF ICE MACHINE.
Location: Kitchen
Equipment: Ice machine
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
|
12/17/2013 | 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) CHILL BOXES HOLDING POTENTAILLY HAZARDOUS PRODUCTS SUCH AS BUTTER AND CREAM CHEESE AT ROOM TEMPERATURES. PLEASE ENSURE THAT CHILL BOXES ARE PLACE IN A FREEZER OVERNIGHT SO THAT PRODUCT WILL REMAIN AT 41 F OR BELOW.2) CAN OF WHIP CREAM STORED OUT AT ROOM TEMPERATURE AT BUFFET WAFFLE MAKER; STORED WHIP CREAM ON ICE BATH OR UNDER REFRIGERATION OF 41 F OR BELOW.
Location: Buffet
- 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) CHILL BOXES HOLDING POTENTAILLY HAZARDOUS PRODUCTS SUCH AS BUTTER AND CREAM CHEESE AT ROOM TEMPERATURES. PLEASE ENSURE THAT CHILL BOXES ARE PLACE IN A FREEZER OVERNIGHT SO THAT PRODUCT WILL REMAIN AT 41 F OR BELOW.2) CAN OF WHIP CREAM STORED OUT AT ROOM TEMPERATURE AT BUFFET WAFFLE MAKER; STORED WHIP CREAM ON ICE BATH OR UNDER REFRIGERATION OF 41 F OR BELOW.
Location: Service counter
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE DRINK STORED ON PREP TABLE WHILE PREPPING FOOD--DISCONTINUE THIS OPERATION.*REPEAT VIOLATON*
Location: Kitchen
Equipment: Prep table
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CLOSET ROOM FLOORS AND SUITE SHOP FLOORS.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CLOSET ROOM FLOORS AND SUITE SHOP FLOORS.
Location: Dry storage
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CLOSET ROOM FLOORS AND SUITE SHOP FLOORS.
Location: Sales floor
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Sales floor
Equipment: Keg cooler
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR SURFACES/SHELVING OF KITCHEN CABINETS AND KEG REACH-IN-COOLER.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR SURFACES/SHELVING OF KITCHEN CABINETS AND KEG REACH-IN-COOLER.
Location: Service counter
Equipment: Keg cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR SURFACES OF ICE MACHINE.
Location: Kitchen
Equipment: Ice machine
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
|
12/10/2013 | Routine |
- Warning Signs
Warning signs not posted at each door.
Correction: Provide and post warning signs on each entrance to facility.
- Smoking distance signage
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.
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE OPEN DRINK STORED ON KITCHEN DRY FOOD STORAGE SHELVING.
Location: Kitchen
Equipment: Metal shelving
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE OPEN DRINK STORED ON KITCHEN DRY FOOD STORAGE SHELVING.
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: PERSONAL EMPLOYEE FOOD (SPAGHETTI) STORED IN KITCHEN TRUE REFRIGERATION UNIT. CELL PHONE, ETC. STORED ON DRY STORAGE SHELVING.
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: PERSONAL EMPLOYEE FOOD (SPAGHETTI) STORED IN KITCHEN TRUE REFRIGERATION UNIT. CELL PHONE, ETC. STORED ON DRY STORAGE SHELVING.
Location: Dry storage
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: BIRDS PRESENT ON DUMPSTER.
Location: Dumpster area
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Location: Dumpster area
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Dining room
Equipment: Keg cooler
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: FRUITS WITH EDIBLE SKIN SUCH AS APPLES MUST ME PROTECTED AND/OR COVERED PROPERLY (EX. WRAPPED INDIVIDUALLY). ENSURE CONSISTENCY OF ALL APPLES.
Location: Buffet
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR SURFACES/TRAY OF KITCHEN ICE MACHINE.
Location: Kitchen
Equipment: Ice machine
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Womens restroom
|
05/24/2013 | Recheck |
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE OPEN DRINK STORED ON KITCHEN DRY FOOD STORAGE SHELVING.
Location: Kitchen
Equipment: Metal shelving
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE OPEN DRINK STORED ON KITCHEN DRY FOOD STORAGE SHELVING.
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: PERSONAL EMPLOYEE FOOD (SPAGHETTI) STORED IN KITCHEN TRUE REFRIGERATION UNIT. CELL PHONE, ETC. STORED ON DRY STORAGE SHELVING.
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: PERSONAL EMPLOYEE FOOD (SPAGHETTI) STORED IN KITCHEN TRUE REFRIGERATION UNIT. CELL PHONE, ETC. STORED ON DRY STORAGE SHELVING.
Location: Dry storage
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: BIRDS PRESENT ON DUMPSTER.
Location: Dumpster area
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Location: Dumpster area
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Dining room
Equipment: Keg cooler
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: FRUITS WITH EDIBLE SKIN SUCH AS APPLES MUST ME PROTECTED AND/OR COVERED PROPERLY (EX. WRAPPED INDIVIDUALLY). ENSURE CONSISTENCY OF ALL APPLES.
Location: Buffet
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR SURFACES/TRAY OF KITCHEN ICE MACHINE.
Location: Kitchen
Equipment: Ice machine
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Womens restroom
|
05/14/2013 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: LOCATION: SODA STORAGE DINING ROOM INTERIOR CABINET
- 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: *CORRECTED* ESTABLISHMENT RECEIVED SERVICES FROM GOLD SEAL TERMITE AND PEST CONTROL ON 11/21/12. INVOICE WAS PROVIDED BY MANAGEMENT.LIVE ANTS AT KITCHEN 3- BAY SINK LOCATION.SEVERAL LIVE GNATS HARBORING AT INTERIOR CABINET OF SODA SYRUP BOX STORAGE AND AT ICE BATH BUFFET (DEAD GNATS IN ICE) LOCATION AT DINING ROOM LOCATION.CLEAN AND SANITIZING KITCHEN AND DINING ROOM LOCATION AND INTERIOR CABINET THROUGHLY. CONTACT PROFESSIONAL PEST CONTROL PROVIDER TO HELP WITH ELIMINATING THESE ISSUES. SANITATION AND PEST CONTROL WORK HAND AND HAND. PROVIDE DOCUMENTATION/INVOICES FROM PEST CONTROL PROVIDER SERVICES ON RECHECK INSPECTION DATE.
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: *CORRECTED* ESTABLISHMENT RECEIVED SERVICES FROM GOLD SEAL TERMITE AND PEST CONTROL ON 11/21/12. INVOICE WAS PROVIDED BY MANAGEMENT.LIVE ANTS AT KITCHEN 3- BAY SINK LOCATION.SEVERAL LIVE GNATS HARBORING AT INTERIOR CABINET OF SODA SYRUP BOX STORAGE AND AT ICE BATH BUFFET (DEAD GNATS IN ICE) LOCATION AT DINING ROOM LOCATION.CLEAN AND SANITIZING KITCHEN AND DINING ROOM LOCATION AND INTERIOR CABINET THROUGHLY. CONTACT PROFESSIONAL PEST CONTROL PROVIDER TO HELP WITH ELIMINATING THESE ISSUES. SANITATION AND PEST CONTROL WORK HAND AND HAND. PROVIDE DOCUMENTATION/INVOICES FROM PEST CONTROL PROVIDER SERVICES ON RECHECK INSPECTION DATE.
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: *CORRECTED* ESTABLISHMENT RECEIVED SERVICES FROM GOLD SEAL TERMITE AND PEST CONTROL ON 11/21/12. INVOICE WAS PROVIDED BY MANAGEMENT.LIVE ANTS AT KITCHEN 3- BAY SINK LOCATION.SEVERAL LIVE GNATS HARBORING AT INTERIOR CABINET OF SODA SYRUP BOX STORAGE AND AT ICE BATH BUFFET (DEAD GNATS IN ICE) LOCATION AT DINING ROOM LOCATION.CLEAN AND SANITIZING KITCHEN AND DINING ROOM LOCATION AND INTERIOR CABINET THROUGHLY. CONTACT PROFESSIONAL PEST CONTROL PROVIDER TO HELP WITH ELIMINATING THESE ISSUES. SANITATION AND PEST CONTROL WORK HAND AND HAND. PROVIDE DOCUMENTATION/INVOICES FROM PEST CONTROL PROVIDER SERVICES ON RECHECK INSPECTION DATE.
Location: Buffet
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Location: Kitchen
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: NO IN-PLACE SANITIZER BUCKET SET-UP; MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS OR AS OFTEN AS NEEDED. MAINTAIN AT 200 PPM FOR QUAT.
Location: Kitchen
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. CELL PHONE.
Location: Kitchen
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. CELL PHONE.
Location: Dry storage
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ALL SINGLE-SERVICE ITEMS/UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: CONTINUE TO WORK ON.
Location: Dumpster area
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Dining room
Equipment: Keg cooler
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN (EX. SODA SYRUP BOXES).ALL EXPOSED EDIBLE FOODS SUCH AS APPLES WITH EXPOSED EDIBLE SKIN MUST BE PROTECTED PROPERLY FROM POTENTIAL CROSS-CONTAMINATION FROM GUEST, EMPLOYEES AND/OR ENVIRONMENT. (EX. FOOD WRAPPINGS).
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN (EX. SODA SYRUP BOXES).ALL EXPOSED EDIBLE FOODS SUCH AS APPLES WITH EXPOSED EDIBLE SKIN MUST BE PROTECTED PROPERLY FROM POTENTIAL CROSS-CONTAMINATION FROM GUEST, EMPLOYEES AND/OR ENVIRONMENT. (EX. FOOD WRAPPINGS).
Location: Dining room
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED INTERIOR SURFACES OF KEG COOLER.
Location: Dining room
Equipment: Keg cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE MACHINE AND DINING ROOM LOCATION SODA MACHINE AND NOZZELS.
Location: Kitchen
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE MACHINE AND DINING ROOM LOCATION SODA MACHINE AND NOZZELS.
Location: Dining room
Equipment: Soda machine
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Location: Kitchen
Equipment: Hand sink
|
11/28/2012 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: LOCATION: SODA STORAGE DINING ROOM INTERIOR CABINET
- 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 ANTS AT KITCHEN 3- BAY SINK LOCATION.SEVERAL LIVE GNATS HARBORING AT INTERIOR CABINET OF SODA SYRUP BOX STORAGE AND AT ICE BATH BUFFET (DEAD GNATS IN ICE) LOCATION AT DINING ROOM LOCATION.CLEAN AND SANITIZING KITCHEN AND DINING ROOM LOCATION AND INTERIOR CABINET THROUGHLY. CONTACT PROFESSIONAL PEST CONTROL PROVIDER TO HELP WITH ELIMINATING THESE ISSUES. SANITATION AND PEST CONTROL WORK HAND AND HAND. PROVIDE DOCUMENTATION/INVOICES FROM PEST CONTROL PROVIDER SERVICES ON RECHECK INSPECTION DATE.
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: LIVE ANTS AT KITCHEN 3- BAY SINK LOCATION.SEVERAL LIVE GNATS HARBORING AT INTERIOR CABINET OF SODA SYRUP BOX STORAGE AND AT ICE BATH BUFFET (DEAD GNATS IN ICE) LOCATION AT DINING ROOM LOCATION.CLEAN AND SANITIZING KITCHEN AND DINING ROOM LOCATION AND INTERIOR CABINET THROUGHLY. CONTACT PROFESSIONAL PEST CONTROL PROVIDER TO HELP WITH ELIMINATING THESE ISSUES. SANITATION AND PEST CONTROL WORK HAND AND HAND. PROVIDE DOCUMENTATION/INVOICES FROM PEST CONTROL PROVIDER SERVICES ON RECHECK INSPECTION DATE.
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: LIVE ANTS AT KITCHEN 3- BAY SINK LOCATION.SEVERAL LIVE GNATS HARBORING AT INTERIOR CABINET OF SODA SYRUP BOX STORAGE AND AT ICE BATH BUFFET (DEAD GNATS IN ICE) LOCATION AT DINING ROOM LOCATION.CLEAN AND SANITIZING KITCHEN AND DINING ROOM LOCATION AND INTERIOR CABINET THROUGHLY. CONTACT PROFESSIONAL PEST CONTROL PROVIDER TO HELP WITH ELIMINATING THESE ISSUES. SANITATION AND PEST CONTROL WORK HAND AND HAND. PROVIDE DOCUMENTATION/INVOICES FROM PEST CONTROL PROVIDER SERVICES ON RECHECK INSPECTION DATE.
Location: Buffet
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO IN-PLACE SANITIZER BUCKET SET-UP; MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS OR AS OFTEN AS NEEDED. MAINTAIN AT 200 PPM FOR QUAT.
Location: Kitchen
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. CELL PHONE.
Location: Kitchen
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. CELL PHONE.
Location: Dry storage
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ALL SINGLE-SERVICE ITEMS/UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Location: Dumpster area
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Dining room
Equipment: Keg cooler
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN (EX. SODA SYRUP BOXES).ALL EXPOSED EDIBLE FOODS SUCH AS APPLES WITH EXPOSED EDIBLE SKIN MUST BE PROTECTED PROPERLY FROM POTENTIAL CROSS-CONTAMINATION FROM GUEST, EMPLOYEES AND/OR ENVIRONMENT. (EX. FOOD WRAPPINGS).
Location: Kitchen
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN (EX. SODA SYRUP BOXES).ALL EXPOSED EDIBLE FOODS SUCH AS APPLES WITH EXPOSED EDIBLE SKIN MUST BE PROTECTED PROPERLY FROM POTENTIAL CROSS-CONTAMINATION FROM GUEST, EMPLOYEES AND/OR ENVIRONMENT. (EX. FOOD WRAPPINGS).
Location: Dining room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED INTERIOR SURFACES OF KEG COOLER.
Location: Dining room
Equipment: Keg cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE MACHINE AND DINING ROOM LOCATION SODA MACHINE AND NOZZELS.
Location: Kitchen
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE MACHINE AND DINING ROOM LOCATION SODA MACHINE AND NOZZELS.
Location: Dining room
Equipment: Soda machine
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Location: Kitchen
Equipment: Hand sink
|
11/21/2012 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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: CONTINUE TO WORK ON AND MONITOR: ENSURE THAT FOOD CONTAINER IS PACKED/SUBMERGED IN ICE TO ENSURE THAT FOOD IS BEING KEEP BELOW 41 F OR BELOW:SHREDDED CHEESE STORED ON BUFFET AT ROOM TEMPERATURE; KEEP SHREDDED CHESSE ON ICE, IN CHILL BOX OR IN PROPER REFRIGERATION UNIT AT 41 F OR BELOW.
Location: Buffet
- 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: CONTINUE TO WORK ON AND MONITOR:FAILURE OF COMPLIANCE IN THE FUTURE MAY RESULT WITH CITATION.EMPLOYEE PERSONAL OPEN DRINK STORED ON KITCHEN DRY STORAGE SHELVING ABOVE FOOD STORAGE--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
Equipment: Metal shelving
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: ENSURE ALL KITCHEN CLEAN UTENSILS/DISHES ARE STORED INVERTED PROPERLY.
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.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT KITCHEN CEILING.
Location: Kitchen
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Location: Dumpster area
- 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT FRONT DESK LOCATION ICE CREAM FREEZER.
Location: Service counter
Equipment: Ice cream freezer
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: FRUITS WITH EDIBLE SKIN SUCH AS APPLES MUST BE PROTECTED, WRAPPED, OR COVERED PROPERLY TO PREVENT POTENTIAL CROSS-CONTAMINATION FROM GUEST, EMPLOYEES OR ENVIRONMENT.
Location: Buffet
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN SHELVING HIGH ABOVE WHERE KITCHEN 3-BAY SINK IS LOCATED AND WHERE CLEAN DISHES ARE STORED.
Location: Service counter
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN SHELVING HIGH ABOVE WHERE KITCHEN 3-BAY SINK IS LOCATED AND WHERE CLEAN DISHES ARE STORED.
Location: Kitchen
Equipment: True cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN SHELVING HIGH ABOVE WHERE KITCHEN 3-BAY SINK IS LOCATED AND WHERE CLEAN DISHES ARE STORED.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: CONTINUE TO WORK ON:IMPROVE DETAILED ROUTINE CLEANING AND SANITIZING OF KITCHEN ICE MACHINE INTERIOR SURFACES.
Location: Kitchen
Equipment: Soda machine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: CONTINUE TO WORK ON:IMPROVE DETAILED ROUTINE CLEANING AND SANITIZING OF KITCHEN ICE MACHINE INTERIOR SURFACES.
Location: Kitchen
Equipment: Ice machine
|
06/05/2012 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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: SHREDDED CHEESE STORED ON BUFFET AT ROOM TEMPERATURE; KEEP SHREDDED CHESSE ON ICE, IN CHILL BOX OR IN PROPER REFRIGERATION UNIT AT 41 F OR BELOW.
Location: Buffet
- 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 PERSONAL DRINK STORED ON KITCHEN DRY STORAGE SHELVING ABOVE FOOD STORAGE--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
Equipment: Metal shelving
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: ENSURE ALL KITCHEN CLEAN UTENSILS/DISHES ARE STORED INVERTED PROPERLY.
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.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT KITCHEN CEILING.
Location: Kitchen
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Location: Dumpster area
- 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 INTERIOR VISIBLE WORKING THERMOMETER AT FRONT DESK LOCATION ICE CREAM FREEZER.
Location: Service counter
Equipment: Ice cream freezer
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: FRUITS WITH EDIBLE SKIN SUCH AS APPLES MUST BE PROTECTED, WRAPPED, OR COVERED PROPERLY TO PREVENT POTENTIAL CROSS-CONTAMINATION FROM GUEST, EMPLOYEES OR ENVIRONMENT.
Location: Buffet
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE THE ROUTINE CLEANING AND SANITIZING OF THE COCA-COLA REFRIGERATION UNIT SHELVING WHERE BEVERAGE DRINKS ARE STORED AT FRONT DESK LOCATION.IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR SURFACES/SHELVING OF KITCHEN TRUE REFRIGERATION UNIT.IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN SHELVING HIGH ABOVE WHERE KITCHEN 3-BAY SINK IS LOCATED AND WHERE CLEAN DISHES ARE STORED.
Location: Service counter
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE THE ROUTINE CLEANING AND SANITIZING OF THE COCA-COLA REFRIGERATION UNIT SHELVING WHERE BEVERAGE DRINKS ARE STORED AT FRONT DESK LOCATION.IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR SURFACES/SHELVING OF KITCHEN TRUE REFRIGERATION UNIT.IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN SHELVING HIGH ABOVE WHERE KITCHEN 3-BAY SINK IS LOCATED AND WHERE CLEAN DISHES ARE STORED.
Location: Kitchen
Equipment: True cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE THE ROUTINE CLEANING AND SANITIZING OF THE COCA-COLA REFRIGERATION UNIT SHELVING WHERE BEVERAGE DRINKS ARE STORED AT FRONT DESK LOCATION.IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR SURFACES/SHELVING OF KITCHEN TRUE REFRIGERATION UNIT.IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN SHELVING HIGH ABOVE WHERE KITCHEN 3-BAY SINK IS LOCATED AND WHERE CLEAN DISHES ARE STORED.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF SODA MACHINE IMPROVE DETAILED ROUTINE CLEANING AND SANITIZING OF KITCHEN ICE MACHINE INTERIOR SURFACES.
Location: Kitchen
Equipment: Soda machine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF SODA MACHINE IMPROVE DETAILED ROUTINE CLEANING AND SANITIZING OF KITCHEN ICE MACHINE INTERIOR SURFACES.
Location: Kitchen
Equipment: Ice machine
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05/25/2012 | Routine |
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO SANITIZER SET UP.
Location: Kitchen
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02/03/2012 | Super Bowl Routine |
Restaurant representatives - add corrected or new information about STAYBRIDGE SUITES CITY CENTRE, 535 S WEST ST, Indianapolis, IN »