- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: 1. FOOD HANDLERS NOT WEARING HAIR RESTRAINTS.ALL FOOD EMPLOYEES MUST WEAR APPROVED HAIR RESTRAINTS. SEE ABOVE.
- 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: 1. FLOOR OF WALK IN FREEZER SOILED.CLEAN AND SANITIZE.
Location: Walk-in freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. COLD TOP ACROSS FROM COOK LINE NOT HOLDING FOODS AT THE PROPER TEMPERATURE.COLE SLAW MEASURED 50 DEGREES F.COTTAGE CHEESE MEASURED 50 DEGREES F.SHREDDED CHEESE MEASURED 50 DEGREES F.SLICED TURKEY MEASURED 47 DEGREES F.THERMOMETER READ 50 DEGREES F.REPAIR ACCORDINGLY TO HOLD POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR BELOW.
Location: Cook line
Equipment: Cold top
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. CAULKING ALONG PREP SINK AREA COMING OFF.2. CAULKING AT DISHMACHINE IS BECOMING MOLDED.RESEAL/CAULK.
Location: Prep area
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. CAULKING ALONG PREP SINK AREA COMING OFF.2. CAULKING AT DISHMACHINE IS BECOMING MOLDED.RESEAL/CAULK.
Location: Dish machine area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. INTERIOR CABINET OF DEEP FRYERS SOILED WITH GREASE BUILD UP.2. INTERIOR OF REACH IN COOLER IN SHAKE AREA IS SOILED WITH FOOD DEBRIS.CLEAN AND SANITIZE.
Location: Cook line
Equipment: Deep fryer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. INTERIOR CABINET OF DEEP FRYERS SOILED WITH GREASE BUILD UP.2. INTERIOR OF REACH IN COOLER IN SHAKE AREA IS SOILED WITH FOOD DEBRIS.CLEAN AND SANITIZE.
Location: Prep area
Equipment: Reach in cooler
|
08/26/2014 | Recheck |
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: 1. FOOD HANDLERS NOT WEARING HAIR RESTRAINTS.ALL FOOD EMPLOYEES MUST WEAR APPROVED HAIR RESTRAINTS. SEE ABOVE.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. COLD TOP ACROSS FROM COOK LINE NOT HOLDING FOODS AT THE PROPER TEMPERATURE.COLE SLAW MEASURED 50 DEGREES F.COTTAGE CHEESE MEASURED 50 DEGREES F.SHREDDED CHEESE MEASURED 50 DEGREES F.SLICED TURKEY MEASURED 47 DEGREES F.THERMOMETER READ 50 DEGREES F.REPAIR ACCORDINGLY TO HOLD POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR BELOW.
Location: Cook line
Equipment: Cold top
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. INTERIOR CABINET OF DEEP FRYERS SOILED WITH GREASE BUILD UP.CLEAN AND SANITIZE.AUGUST 26: SERVICE REQUEST PUT IN.
Location: Cook line
Equipment: Deep fryer
|
08/26/2014 | Illness Complaint Recheck |
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: 1. FOOD HANDLERS NOT WEARING HAIR RESTRAINTS.ALL FOOD EMPLOYEES MUST WEAR APPROVED HAIR RESTRAINTS. SEE ABOVE.
- 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: 1. FLOOR OF WALK IN FREEZER SOILED.CLEAN AND SANITIZE.
Location: Walk-in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. COLD TOP ACROSS FROM COOK LINE NOT HOLDING FOODS AT THE PROPER TEMPERATURE.COLE SLAW MEASURED 50 DEGREES F.COTTAGE CHEESE MEASURED 50 DEGREES F.SHREDDED CHEESE MEASURED 50 DEGREES F.SLICED TURKEY MEASURED 47 DEGREES F.THERMOMETER READ 50 DEGREES F.REPAIR ACCORDINGLY TO HOLD POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR BELOW.
Location: Cook line
Equipment: Cold top
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. CAULKING ALONG PREP SINK AREA COMING OFF.2. CAULKING AT DISHMACHINE IS BECOMING MOLDED.RESEAL/CAULK.
Location: Prep area
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. CAULKING ALONG PREP SINK AREA COMING OFF.2. CAULKING AT DISHMACHINE IS BECOMING MOLDED.RESEAL/CAULK.
Location: Dish machine area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. INTERIOR CABINET OF DEEP FRYERS SOILED WITH GREASE BUILD UP.2. INTERIOR OF REACH IN COOLER IN SHAKE AREA IS SOILED WITH FOOD DEBRIS.CLEAN AND SANITIZE.
Location: Cook line
Equipment: Deep fryer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. INTERIOR CABINET OF DEEP FRYERS SOILED WITH GREASE BUILD UP.2. INTERIOR OF REACH IN COOLER IN SHAKE AREA IS SOILED WITH FOOD DEBRIS.CLEAN AND SANITIZE.
Location: Prep area
Equipment: Reach in cooler
|
08/19/2014 | Routine |
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: 1. FOOD HANDLERS NOT WEARING HAIR RESTRAINTS.ALL FOOD EMPLOYEES MUST WEAR APPROVED HAIR RESTRAINTS. SEE ABOVE.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. COLD TOP ACROSS FROM COOK LINE NOT HOLDING FOODS AT THE PROPER TEMPERATURE.COLE SLAW MEASURED 50 DEGREES F.COTTAGE CHEESE MEASURED 50 DEGREES F.SHREDDED CHEESE MEASURED 50 DEGREES F.SLICED TURKEY MEASURED 47 DEGREES F.THERMOMETER READ 50 DEGREES F.REPAIR ACCORDINGLY TO HOLD POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR BELOW.
Location: Cook line
Equipment: Cold top
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. INTERIOR CABINET OF DEEP FRYERS SOILED WITH GREASE BUILD UP.CLEAN AND SANITIZE.
Location: Cook line
Equipment: Deep fryer
|
08/19/2014 | Illness Complaint |
| No violation noted during this evaluation. | 07/07/2014 | Non-Illness Complaint |
| No violation noted during this evaluation. | 05/05/2014 | 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 TOP NEXT TO GRILL IS BROKEN. NOT ENOUGH ICE IS BEING USED TO COOL MEAT AND CHEESE. BOTH TEMP AT 55 DEGREES FAHRENHEIT. FIX COLD TOP. USE MORE ICE. SWAP MEAT WITH MEAT IN WALK-IN COOLER AND RECHILL MEAT TO 41 DEGREES ASAP. WATCH TEMPERATURES CAREFULLY. 2/7/14 1. NO ISSUES ON RECHECK.
Location: Kitchen (front)
Equipment: Cold top
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. HAND SINKS NEAR VEGETABLE PREP AREA AND SERVICE COUNTER HAVE FOOD AND OTHER DEBRIS INSIDE. USE HAND SINKS ONLY FOR HAND WASHING. 2/7/14 1. NO ISSUES ON RECHECK.
Location: Prep area
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. HAND SINKS NEAR VEGETABLE PREP AREA AND SERVICE COUNTER HAVE FOOD AND OTHER DEBRIS INSIDE. USE HAND SINKS ONLY FOR HAND WASHING. 2/7/14 1. NO ISSUES ON RECHECK.
Location: Service counter
Equipment: Hand sink
- 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: 1. OLD FRENCH FRIES AND OTHER DEBRIS UNDER SERVICE COUNTER. CLEAN AND SANITIZE AREA REGULARLY.] 2/7/14 1. NO ISSUES ON RECHECK.
Location: Service counter
|
02/07/2014 | 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. COLD TOP NEXT TO GRILL IS BROKEN. NOT ENOUGH ICE IS BEING USED TO COOL MEAT AND CHEESE. BOTH TEMP AT 55 DEGREES FAHRENHEIT. FIX COLD TOP. USE MORE ICE. SWAP MEAT WITH MEAT IN WALK-IN COOLER AND RECHILL MEAT TO 41 DEGREES ASAP. WATCH TEMPERATURES CAREFULLY.
Location: Kitchen (front)
Equipment: Cold top
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. HAND SINKS NEAR VEGETABLE PREP AREA AND SERVICE COUNTER HAVE FOOD AND OTHER DEBRIS INSIDE. USE HAND SINKS ONLY FOR HAND WASHING.
Location: Prep area
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. HAND SINKS NEAR VEGETABLE PREP AREA AND SERVICE COUNTER HAVE FOOD AND OTHER DEBRIS INSIDE. USE HAND SINKS ONLY FOR HAND WASHING.
Location: Service counter
Equipment: Hand sink
- 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: 1. OLD FRENCH FRIES AND OTHER DEBRIS UNDER SERVICE COUNTER. CLEAN AND SANITIZE AREA REGULARLY.
Location: Service counter
|
01/31/2014 | Routine |
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Employee wearing gloves to wipe down counters and usedsame gloves to access foodsremove gloves when cleaningchange gloves with each function change
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employees applying gloves without washing handsnever put on new gloves without washing hands first
- 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: Ice disposed of in hand sinkuse hand sink for hand washing only never use as a dump sink
Location: Kitchen
Equipment: Hand sink
- 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: Inset freezer near flat top has excessive ice build upclean
Location: Cook line
- Unapproved use of two bay (corrected)
Unapproved use of 2 compartment sink for warewashing.
Correction: Use 2 bay sinks for approved uses only.
Comments: Soiled utensils in prep sinkuse for food prep only use three compartment sink for utensils washing
Location: Prep area
Equipment: Prep sink
|
08/08/2013 | Recheck |
- Glove Use (Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Employee wearing gloves to wipe down counters and usedsame gloves to access foodsremove gloves when cleaningchange gloves with each function change
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employees applying gloves without washing handsnever put on new gloves without washing hands first
- 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: Ice disposed of in hand sinkuse hand sink for hand washing only never use as a dump sink
Location: Kitchen
Equipment: Hand sink
- 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: Inset freezer near flat top has excessive ice build upclean
Location: Cook line
- Unapproved use of two bay
Unapproved use of 2 compartment sink for warewashing.
Correction: Use 2 bay sinks for approved uses only.
Comments: Soiled utensils in prep sinkuse for food prep only use three compartment sink for utensils washing
Location: Prep area
Equipment: Prep sink
|
08/02/2013 | Routine |
| No violation noted during this evaluation. | 04/16/2013 | Non-Illness Complaint |
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Employee using bare hands (fingers) in large container of ice creamand putting fingers in her mouthDispose of ice creamA citation will be issued at next observance of bare hand contact/contamination
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Knives returned to magnetic rack soiledMagnetic rack also with food debrisOnly store knives that have been cleanedand sanitized2-7Knife and rack soiled - ensure they are cleaned and sanitized prior to storage
Location: Prep area
Equipment: Knife/utensil rack
- 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: Fan covers in walk in cooler dustyclean more regularly
Location: Walk-in cooler
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Pasta cooling in large hotel pan with tightly fitted plastic wrap Ensure smaller portions in shallow panshave 2 hours to get to 70 degreesand additional 4 hours to reach 41 degrees
Location: Walk-in cooler
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Pasta cooling in large hotel pan with tightly fitted plastic wrap Ensure smaller portions in shallow panshave 2 hours to get to 70 degreesand additional 4 hours to reach 41 degrees
- 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: Clean upper area and kick plate within ice machine as there is build up developing
Location: Kitchen
Equipment: Ice machine
|
02/07/2013 | Recheck |
- Bare hand contact (critical)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Employee using bare hands (fingers) in large container of ice creamand putting fingers in her mouthDispose of ice creamA citation will be issued at next observance of bare hand contact/contamination
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Knives returned to magnetic rack soiledMagnetic rack also with food debrisOnly store knives that have been cleanedand sanitized
Location: Prep area
Equipment: Knife/utensil rack
- 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: Fan covers in walk in cooler dustyclean more regularly
Location: Walk-in cooler
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Pasta cooling in large hotel pan with tightly fitted plastic wrap Ensure smaller portions in shallow panshave 2 hours to get to 70 degreesand additional 4 hours to reach 41 degrees
Location: Walk-in cooler
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Pasta cooling in large hotel pan with tightly fitted plastic wrap Ensure smaller portions in shallow panshave 2 hours to get to 70 degreesand additional 4 hours to reach 41 degrees
- 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: Clean upper area and kick plate within ice machine as there is build up developing
Location: Kitchen
Equipment: Ice machine
|
01/31/2013 | Routine |
- Cooling time (corrected on site)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: CONTAINER OF CHILI HOLDING HOLDING AT 75 DEGREES INSIDE WALK IN COOLER WITH NO DOCUMENTATION OF PREPARATION TIME OR DATE. ENSURE HOT FOODS IN THE COOLING PROCESS ARE PROPERLY DATE MARKED TO ENSURE PROPER COOLING MEASURES ARE BEING PROPERLY FOLLOWED. CHILI DISCARDED.
Location: Walk-in cooler
- 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: PRE-PORTIONED BAGS OF PASTA WERE HOLDING AT 47 DEGREES F ON COLD TOP COOLER LOCATED ON COOK LINE. DECREASE LOAD LIMIT TO MAINTAIN PASTA AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER.
Location: Cook line
- 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: FOOD EMPLOYEES ON COOK LINE NOT WASHING HANDS IN BETWEEN GLOVE CHANGE. ENSURE HANDS ARE WASHED THOROUGHLY IN BETWEEN GLOVE CHANGE AND BEFORE APPLYING A NEW SET.
- 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 BEVERAGE STORED IN CUP WITHOUT A LID AND STRAW AND ALSO STORED ON A BOX OF FOOD SERVICE GLOVES IN BACK PREP AREA. ENSURE ALL EMPLOYEE DRINK CUPS ARE SUPPLIED WITH LIDS AND STRAWS IN FOOD PREP AREA AND STORED AWAY FROM EXPOSED UTENSILS, FOOD, ETC....
Location: Kitchen
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO BUCKETS CONTAINING SANITIZING SOLUTION SET UP ON ENTIRE COOK LINE AND TEMPERATURE OF SOLUTION IN BUCKETS TO CORRECT VIOLATION MEASURED 129 DEGREES F (TOO HOT). ENSURE BUCKETS CONTAINING SANTIZING SOLUTION ARE SET UP IN ALL PREP AREAS AND MAINTAINING AN AMBIENT TEMPERATURE BETWEEN 70 AND 75 DEGREES F.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SOAP DISPENERS SOILED LOCATED AT BOTH HAND SINKS. HAND WAHSING AIDS (SOAP AND TOWEL DISPENSERS) SHOULD REMAIN IN A CLEAN CONDITION.
Location: Service counter
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SOAP DISPENERS SOILED LOCATED AT BOTH HAND SINKS. HAND WAHSING AIDS (SOAP AND TOWEL DISPENSERS) SHOULD REMAIN IN A CLEAN CONDITION.
Location: Kitchen (back)
- 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: SOME AREAS INSIDE ICE MACHINE SOILED. CLEAN AND SANTIZE THOROUGHLY.
Location: Kitchen
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE IN DISPENSER LOCATED AT HAND SINK ON FRONT LINE.
Location: Kitchen
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: TRASH CAN NOT AVAILABLE AT HAND SINK IN BACK PREP AREA.
Location: Kitchen
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER DRIPPING FROM MOP SINK FAUCET. PROVIDE REPAIR.
Location: Kitchen (back)
|
07/24/2012 | Recheck |
- Cooling time (corrected on site)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: CONTAINER OF CHILI HOLDING HOLDING AT 75 DEGREES INSIDE WALK IN COOLER WITH NO DOCUMENTATION OF PREPARATION TIME OR DATE. ENSURE HOT FOODS IN THE COOLING PROCESS ARE PROPERLY DATE MARKED TO ENSURE PROPER COOLING MEASURES ARE BEING PROPERLY FOLLOWED. CHILI DISCARDED.
Location: Walk-in cooler
- 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: PRE-PORTIONED BAGS OF PASTA WERE HOLDING AT 47 DEGREES F ON COLD TOP COOLER LOCATED ON COOK LINE. DECREASE LOAD LIMIT TO MAINTAIN PASTA AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER.
Location: Cook line
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: FOOD EMPLOYEES ON COOK LINE NOT WASHING HANDS IN BETWEEN GLOVE CHANGE. ENSURE HANDS ARE WASHED THOROUGHLY IN BETWEEN GLOVE CHANGE AND BEFORE APPLYING A NEW SET.
- 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 BEVERAGE STORED IN CUP WITHOUT A LID AND STRAW AND ALSO STORED ON A BOX OF FOOD SERVICE GLOVES IN BACK PREP AREA. ENSURE ALL EMPLOYEE DRINK CUPS ARE SUPPLIED WITH LIDS AND STRAWS IN FOOD PREP AREA AND STORED AWAY FROM EXPOSED UTENSILS, FOOD, ETC....
Location: Kitchen
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO BUCKETS CONTAINING SANITIZING SOLUTION SET UP ON ENTIRE COOK LINE AND TEMPERATURE OF SOLUTION IN BUCKETS TO CORRECT VIOLATION MEASURED 129 DEGREES F (TOO HOT). ENSURE BUCKETS CONTAINING SANTIZING SOLUTION ARE SET UP IN ALL PREP AREAS AND MAINTAINING AN AMBIENT TEMPERATURE BETWEEN 70 AND 75 DEGREES F.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SOAP DISPENERS SOILED LOCATED AT BOTH HAND SINKS. HAND WAHSING AIDS (SOAP AND TOWEL DISPENSERS) SHOULD REMAIN IN A CLEAN CONDITION.
Location: Service counter
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SOAP DISPENERS SOILED LOCATED AT BOTH HAND SINKS. HAND WAHSING AIDS (SOAP AND TOWEL DISPENSERS) SHOULD REMAIN IN A CLEAN CONDITION.
Location: Kitchen (back)
- 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: SOME AREAS INSIDE ICE MACHINE SOILED. CLEAN AND SANTIZE THOROUGHLY.
Location: Kitchen
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE IN DISPENSER LOCATED AT HAND SINK ON FRONT LINE.
Location: Kitchen
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: TRASH CAN NOT AVAILABLE AT HAND SINK IN BACK PREP AREA.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER DRIPPING FROM MOP SINK FAUCET. PROVIDE REPAIR.
Location: Kitchen (back)
|
07/16/2012 | Routine |
- Cooling time (corrected on site)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: CONTAINER OF CHILI HOLDING AT 88 DEGREES F PREPARED YESTERDAY. USE APPROPRIATE GUIDELINES TO COOL FOOD PROPERLY. CHILI DISCARDED.
- 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: CHEESE SAUCE HOLDING AT 121 DEGREES IN WARMER ON COOK LINE. MAINTAIN CHEESE SAUCE AT 135 DEGREES F OR HIGHER.
- 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: PREPACKAGED COFFE CREAMERS HOLDING AT 70 DEGREES F IN CONTAINER WITHOUT ICE LOCATED AT BEVERAGE STATION. STORE CREAMERS ON ICE TO MAINTAIN 41 DEGREES F OR LOWER. DISCARD CREAMERS.
- 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: HANDS NOT WASHED IN BETWEEN GLOVE CHANGE. HANDS SHOULD BE WASHED BEFORE PUTTING ON A PAIR OF FOOD SERVICE GLOVES AND IN BETWEEN CHANGES.
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: SHAKE MIXER SOILED WITH DRIED FOOD RESIDUE. CLEAN AND SANITIZE AT A MAXIMUM OF EVERY FOUR HOURS.
- 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: SANITIZING SOLUTION MAINTAINING 400 PPM QUAT IN BUCKETS ON FRONT LINE. MAINTAIN SOLUTION ACCORDING TO MANUFACTUREERS INSTRUCTIONS OF 200 PPM QUAT.
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01/19/2012 | Recheck |
- Cooling time (corrected on site)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: CONTAINER OF CHILI HOLDING AT 88 DEGREES F PREPARED YESTERDAY. USE APPROPRIATE GUIDELINES TO COOL FOOD PROPERLY. CHILI DISCARDED.
- 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: CHEESE SAUCE HOLDING AT 121 DEGREES IN WARMER ON COOK LINE. MAINTAIN CHEESE SAUCE AT 135 DEGREES F OR HIGHER.
- 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: PREPACKAGED COFFE CREAMERS HOLDING AT 70 DEGREES F IN CONTAINER WITHOUT ICE LOCATED AT BEVERAGE STATION. STORE CREAMERS ON ICE TO MAINTAIN 41 DEGREES F OR LOWER. DISCARD CREAMERS.
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: HANDS NOT WASHED IN BETWEEN GLOVE CHANGE. HANDS SHOULD BE WASHED BEFORE PUTTING ON A PAIR OF FOOD SERVICE GLOVES AND IN BETWEEN CHANGES.
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: SHAKE MIXER SOILED WITH DRIED FOOD RESIDUE. CLEAN AND SANITIZE AT A MAXIMUM OF EVERY FOUR HOURS.
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZING SOLUTION MAINTAINING 400 PPM QUAT IN BUCKETS ON FRONT LINE. MAINTAIN SOLUTION ACCORDING TO MANUFACTUREERS INSTRUCTIONS OF 200 PPM QUAT.
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01/11/2012 | Routine |
Restaurant representatives - add corrected or new information about Steak 'n Shake, 8157 E 96TH ST, Indianapolis, IN »