- 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: 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.SIGN GIVEN TO OWNER AND CORRECTED ON SITE
- 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: PREP TOP COOLER HOLDING PRODUCT AT THE FOLLOWING TEMPERATURES: RAW BEEF 50, COOKED PORK 48, SHREDDED CHEESE 52, SHREDDED CHICKEN 48 AND RAW CHICKEN AT 46 DEGREES F. SERVICE OR ADJUST COOLER TO HOLD ALL FOODS AT 41 DEGREES F OR BELOW,
Location: Cook line
Equipment: Prep Top Cooler
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: CLEAN UTENSILS STORED IN DIRTY MIXING BOWL. PLEASE KEEP CLEAN AND DIRTY UTENSILS SEPERATE.
Location: Kitchen
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LID OPEN. KEEP LID CLOSED TGO PREVENT PEST ENTRY AND RAIN WATER ACCUMULATION.
Location: Dumpster area
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: HOLES IN WALLS NEAR RESTROOMS. REPAIR WALLS TO A SOUND AND EASILY CLEANABLE CONDITION.
Location: Womens restroom
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS AT KITCHEN HAND SINK. PROVIDE PAPER TOWELS FOR PROPER HAND WASHING AND DRYING. CORRECTED ON SITE.
Location: Kitchen
Equipment: Hand sink
|
07/17/2014 | Recheck |
- 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: 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.SIGN GIVEN TO OWNER AND CORRECTED ON SITE
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: PREP TOP COOLER HOLDING PRODUCT AT THE FOLLOWING TEMPERATURES: RAW BEEF 50, COOKED PORK 48, SHREDDED CHHESE 52, SHREDDED CHICKEN 48 AND RAW CHICKEN AT 46 DEGREES F. SERVICE OR ADJUST COOLER TO HOLD ALL FOODS AT 41 DEGREES F OR BELOW,
Location: Cook line
Equipment: Prep Top Cooler
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: CLEAN UTENSILS STORED IN DIRTY MIXING BOWL. PLEASE KEEP CLEAN AND DIRTY UTENSILS SEPERATE.
Location: Kitchen
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LID OPEN. KEEP LID CLOSED TGO PREVENT PEST ENTRY AND RAIN WATER ACCUMULATION.
Location: Dumpster area
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: HOLES IN WALLS NEAR RESTROOMS. REPAIR WALLS TO A SOUND AND EASILY CLEANABLE CONDITION.
Location: Womens restroom
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS AT KITCHEN HAND SINK. PROVIDE PAPER TOWELS FOR PROPER HAND WASHING AND DRYING. CORRECTED ON SITE.
Location: Kitchen
Equipment: Hand sink
|
07/09/2014 | Recheck |
- 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: 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.SIGN GIVEN TO OWNER AND CORRECTED ON SITE
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: PREP TOP COOLER HOLDING PRODUCT AT THE FOLLOWING TEMPERATURES: RAW BEEF 50, COOKED PORK 48, SHREDDED CHHESE 52, SHREDDED CHICKEN 48 AND RAW CHICKEN AT 46 DEGREES F. SERVICE OR ADJUST COOLER TO HOLD ALL FOODS AT 41 DEGREES F OR BELOW,
Location: Cook line
Equipment: Prep Top Cooler
- 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: CLEAN UTENSILS STORED IN DIRTY MIXING BOWL. PLEASE KEEP CLEAN AND DIRTY UTENSILS SEPERATE.
Location: Kitchen
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LID OPEN. KEEP LID CLOSED TGO PREVENT PEST ENTRY AND RAIN WATER ACCUMULATION.
Location: Dumpster area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: HOLES IN WALLS NEAR RESTROOMS. REPAIR WALLS TO A SOUND AND EASILY CLEANABLE CONDITION.
Location: Womens restroom
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS AT KITCHEN HAND SINK. PROVIDE PAPER TOWELS FOR PROPER HAND WASHING AND DRYING. CORRECTED ON SITE.
Location: Kitchen
Equipment: Hand sink
|
07/02/2014 | 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. RAW BEEF AND RAW CHICKEN IN PREP TOP COOLER MEASURED 44 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.***REPEAT VIOLATION**
Location: Cook line
Equipment: Prep Top Cooler
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: 1. SPRAY BOTTLE NOT LABELED.LABEL AS TO CONTENTS.
Location: Kitchen
- 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. CARTON OF RAW SHELL EGGS STORED IN COLD DRAWER OVER CONTAINER OF BREAD.STORE ALL RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS TO PREVENT CROSS CONTAMINATION.***REPEAT VIOLATION***
Location: Cook line
Equipment: Prep Top Cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. ALL FOODS BEING STORED FOR MORE THAN 24 HOURS MUST BE MARKED WITH A DISCARD DATE. (EX. BEANS, COOKED CHICKEN. ETC.) CANNOT KEEP LONGER THAN 7 DAYS.***REPEAT VIOLATION***
Location: Kitchen
Equipment: Upright cooler
- Eating utensils presentation (corrected)
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: 1. EATING UTENSILS STORED IMPROPERLY.STORE WITH ALL HANDLES GOING IN ONE DIRECTION TO PREVENT CONTAMINATION OF FOOD CONTACT PORTION.
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. EXHAUST SYSTEM HAS STICKER SHOWING LAST CLEANING DATE WAS IN MARCH 2013.SHOULD BE CLEANED EVERY 6 MONTHS. DUE FOR CLEANING IN SEPTEMBER. SCHEDULE.***REPEAT VIOLATION***JANUARY 3:CALLED TO SCHEDULE.
Location: Cook line
- 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: 1. PROVIDE THERMOMETER FOR UPRIGHT COOLER.
Location: Kitchen
Equipment: Upright cooler
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: 1. HANDS MUST BE WASHED AT HAND SINK WITH SOAP AND THEN DRIED WITH PAPER TOWELS. DO NOT WASH HANDS AT PREP SINK OR THREE BAY SINK.
Location: Kitchen
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. WATER LEAKING FROM FAUCET HANDLE AT PREP SINK.REPAIR ACCORDINGLY.
Location: Kitchen
Equipment: Prep sink
|
01/03/2014 | 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. RAW BEEF AND RAW CHICKEN IN PREP TOP COOLER MEASURED 44 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.***REPEAT VIOLATION**
Location: Cook line
Equipment: Prep Top Cooler
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: 1. SPRAY BOTTLE NOT LABELED.LABEL AS TO CONTENTS.
Location: Kitchen
- 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. CARTON OF RAW SHELL EGGS STORED IN COLD DRAWER OVER CONTAINER OF BREAD.STORE ALL RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS TO PREVENT CROSS CONTAMINATION.***REPEAT VIOLATION***
Location: Cook line
Equipment: Prep Top Cooler
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. ALL FOODS BEING STORED FOR MORE THAN 24 HOURS MUST BE MARKED WITH A DISCARD DATE. (EX. BEANS, COOKED CHICKEN. ETC.) CANNOT KEEP LONGER THAN 7 DAYS.***REPEAT VIOLATION***
Location: Kitchen
Equipment: Upright cooler
- Eating utensils presentation
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: 1. EATING UTENSILS STORED IMPROPERLY.STORE WITH ALL HANDLES GOING IN ONE DIRECTION TO PREVENT CONTAMINATION OF FOOD CONTACT PORTION.
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. EXHAUST SYSTEM HAS STICKER SHOWING LAST CLEANING DATE WAS IN MARCH 2013.SHOULD BE CLEANED EVERY 6 MONTHS. DUE FOR CLEANING IN SEPTEMBER. SCHEDULE.***REPEAT VIOLATION***
Location: Cook line
- 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. PROVIDE THERMOMETER FOR UPRIGHT COOLER.
Location: Kitchen
Equipment: Upright cooler
- Hand washing (where)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: 1. HANDS MUST BE WASHED AT HAND SINK WITH SOAP AND THEN DRIED WITH PAPER TOWELS. DO NOT WASH HANDS AT PREP SINK OR THREE BAY SINK.
Location: Kitchen
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. WATER LEAKING FROM FAUCET HANDLE AT PREP SINK.REPAIR ACCORDINGLY.
Location: Kitchen
Equipment: Prep sink
|
12/30/2013 | 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. RAW BEEF AND RAW CHICKEN IN PREP TOP COOLER MEASURED 44 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.***REPEAT VIOLATION**
Location: Cook line
Equipment: Prep Top Cooler
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: 1. SPRAY BOTTLE NOT LABELED.LABEL AS TO CONTENTS.
Location: Kitchen
- 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. CARTON OF RAW SHELL EGGS STORED IN COLD DRAWER OVER CONTAINER OF BREAD.STORE ALL RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS TO PREVENT CROSS CONTAMINATION.***REPEAT VIOLATION***
Location: Cook line
Equipment: Prep Top Cooler
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. ALL FOODS BEING STORED FOR MORE THAN 24 HOURS MUST BE MARKED WITH A DISCARD DATE. (EX. BEANS, COOKED CHICKEN. ETC.) CANNOT KEEP LONGER THAN 7 DAYS.***REPEAT VIOLATION***
Location: Kitchen
Equipment: Upright cooler
- Eating utensils presentation
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: 1. EATING UTENSILS STORED IMPROPERLY.STORE WITH ALL HANDLES GOING IN ONE DIRECTION TO PREVENT CONTAMINATION OF FOOD CONTACT PORTION.
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. EXHAUST SYSTEM HAS STICKER SHOWING LAST CLEANING DATE WAS IN MARCH 2013.SHOULD BE CLEANED EVERY 6 MONTHS. DUE FOR CLEANING IN SEPTEMBER. SCHEDULE.***REPEAT VIOLATION***
Location: Cook line
- 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. PROVIDE THERMOMETER FOR UPRIGHT COOLER.
Location: Kitchen
Equipment: Upright cooler
- Hand washing (where)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: 1. HANDS MUST BE WASHED AT HAND SINK WITH SOAP AND THEN DRIED WITH PAPER TOWELS. DO NOT WASH HANDS AT PREP SINK OR THREE BAY SINK.
Location: Kitchen
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. WATER LEAKING FROM FAUCET HANDLE AT PREP SINK.REPAIR ACCORDINGLY.
Location: Kitchen
Equipment: Prep sink
|
12/20/2013 | Routine |
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. THREE CONTAINERS OF RAW CHICKEN STORED ON TOP SHELF OF UPRIGHT COOLER ABOVE PRODUCE AND COOKED FOODS (EX. CARROTS AND PEPPERS)PLEASE STORE ALL RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS AND COOKED FOODS TO PREVENT CROSS CONTAMINATION.SEE HANDOUT FOR MORE INFORMATION. (REFRIGERATED FOOD STORAGE HANDOUT GIVEN IN SPANISH)
Location: Kitchen
Equipment: Upright 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: 1. TRAY OF COOKED CHICKEN ON DRAIN BOARD OF PREP SINK OUT AT ROOM TEMPERATURE. WAS TOLD IT WAS COOKED HALF AND HOUR AGO AND IS COOLING.USE APPROVED COOLING METHODS ABOVE TO COOL FOODS. SEE HANDOUT ON COOLING METHODS AND PROCEDURES. DO NOT LEAVE FOOD OUT AT ROOM TEMPERATURE.(GAVE HANDOUT ON COOLING METHODS AND PROCEDURES IN SPANISH)
Location: Kitchen
Equipment: Prep sink
|
06/25/2013 | Recheck |
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. THREE CONTAINERS OF RAW CHICKEN STORED ON TOP SHELF OF UPRIGHT COOLER ABOVE PRODUCE AND COOKED FOODS (EX. CARROTS AND PEPPERS)PLEASE STORE ALL RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS AND COOKED FOODS TO PREVENT CROSS CONTAMINATION.SEE HANDOUT FOR MORE INFORMATION. (REFRIGERATED FOOD STORAGE HANDOUT GIVEN IN SPANISH)
Location: Kitchen
Equipment: Upright 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: 1. TRAY OF COOKED CHICKEN ON DRAIN BOARD OF PREP SINK OUT AT ROOM TEMPERATURE. WAS TOLD IT WAS COOKED HALF AND HOUR AGO AND IS COOLING.USE APPROVED COOLING METHODS ABOVE TO COOL FOODS. SEE HANDOUT ON COOLING METHODS AND PROCEDURES. DO NOT LEAVE FOOD OUT AT ROOM TEMPERATURE.(GAVE HANDOUT ON COOLING METHODS AND PROCEDURES IN SPANISH)
Location: Kitchen
Equipment: Prep sink
|
06/18/2013 | Recheck |
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. THREE CONTAINERS OF RAW CHICKEN STORED ON TOP SHELF OF UPRIGHT COOLER ABOVE PRODUCE AND COOKED FOODS (EX. CARROTS AND PEPPERS)PLEASE STORE ALL RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS AND COOKED FOODS TO PREVENT CROSS CONTAMINATION.SEE HANDOUT FOR MORE INFORMATION. (REFRIGERATED FOOD STORAGE HANDOUT GIVEN IN SPANISH)
Location: Kitchen
Equipment: Upright 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: 1. TRAY OF COOKED CHICKEN ON DRAIN BOARD OF PREP SINK OUT AT ROOM TEMPERATURE. WAS TOLD IT WAS COOKED HALF AND HOUR AGO AND IS COOLING.USE APPROVED COOLING METHODS ABOVE TO COOL FOODS. SEE HANDOUT ON COOLING METHODS AND PROCEDURES. DO NOT LEAVE FOOD OUT AT ROOM TEMPERATURE.(GAVE HANDOUT ON COOLING METHODS AND PROCEDURES IN SPANISH)
Location: Kitchen
Equipment: Prep sink
|
06/12/2013 | 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: MAY 28:COLD TOP ACROSS FROM COOK LINE NOT HOLDING FOODS AT PROPER TEMPERATURE OF 41 DEGREES F OR BELOW. 1. RAW CHICKEN IN COLD TOP MEASURED 51 DEGREES F. 2. PORK IN COLD TOP MEASURED 50 DEGREES F. 3. PULLED CHICKEN IN COLD TOP MEASURED 48 DEGREES F. 4. RAW SHELL EGGS IN DRAWER OF COLD TOP MEASURED 47 DEGREES SURFACE TEMPERATURE. 5. AIR TEMPERATURE IN REACH IN COOLER OF COLD TOP MEASURED 43 TO 44 DEGREES F.JUNE 4:1. RAW CHICKEN IN COLD TOP MEASURED 46 DEGREES F.2. PORK IN COLD TOP MEASURED 47 DEGREES F.3. PULLED CHICKEN IN COLD TOP MEASURED 45 DEGREES F,4. RAW BEEF IN COLD TOP MEASURED 45 DEGREES F.ENSURE POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW. REPAIR ACCORDINGLY.
Location: Cook line
Equipment: Cold top
- 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. THREE CONTAINERS OF RAW CHICKEN STORED ON TOP SHELF OF UPRIGHT COOLER ABOVE PRODUCE AND COOKED FOODS (EX. CARROTS AND PEPPERS)PLEASE STORE ALL RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS AND COOKED FOODS TO PREVENT CROSS CONTAMINATION.SEE HANDOUT FOR MORE INFORMATION. (REFRIGERATED FOOD STORAGE HANDOUT GIVEN IN SPANISH)
Location: Kitchen
Equipment: Upright 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: 1. TRAY OF COOKED CHICKEN ON DRAIN BOARD OF PREP SINK OUT AT ROOM TEMPERATURE. WAS TOLD IT WAS COOKED HALF AND HOUR AGO AND IS COOLING.USE APPROVED COOLING METHODS ABOVE TO COOL FOODS. SEE HANDOUT ON COOLING METHODS AND PROCEDURES. DO NOT LEAVE FOOD OUT AT ROOM TEMPERATURE.(GAVE HANDOUT ON COOLING METHODS AND PROCEDURES IN SPANISH)
Location: Kitchen
Equipment: Prep sink
|
06/04/2013 | 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: COLD TOP ACROSS FROM COOK LINE NOT HOLDING FOODS AT PROPER TEMPERATURE OF 41 DEGREES F OR BELOW. 1. RAW CHICKEN IN COLD TOP MEASURED 51 DEGREES F. 2. PORK IN COLD TOP MEASURED 50 DEGREES F. 3. PULLED CHICKEN IN COLD TOP MEASURED 48 DEGREES F. 4. RAW SHELL EGGS IN DRAWER OF COLD TOP MEASURED 47 DEGREES SURFACE TEMPERATURE. 5. AIR TEMPERATURE IN REACH IN COOLER OF COLD TOP MEASURED 43 TO 44 DEGREES F.ENSURE POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW. REPAIR ACCORDINGLY.
Location: Cook line
Equipment: Cold top
- 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. THREE CONTAINERS OF RAW CHICKEN STORED ON TOP SHELF OF UPRIGHT COOLER ABOVE PRODUCE AND COOKED FOODS (EX. CARROTS AND PEPPERS)PLEASE STORE ALL RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS AND COOKED FOODS TO PREVENT CROSS CONTAMINATION.SEE HANDOUT FOR MORE INFORMATION. (REFRIGERATED FOOD STORAGE HANDOUT GIVEN IN SPANISH)
Location: Kitchen
Equipment: Upright cooler
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. TRAY OF COOKED CHICKEN ON DRAIN BOARD OF PREP SINK OUT AT ROOM TEMPERATURE. WAS TOLD IT WAS COOKED HALF AND HOUR AGO AND IS COOLING.USE APPROVED COOLING METHODS ABOVE TO COOL FOODS. SEE HANDOUT ON COOLING METHODS AND PROCEDURES. DO NOT LEAVE FOOD OUT AT ROOM TEMPERATURE.(GAVE HANDOUT ON COOLING METHODS AND PROCEDURES IN SPANISH)
Location: Kitchen
Equipment: Prep sink
|
05/28/2013 | Routine |
- 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. LYSOL AND 'DIRTY JOBS' MULTI PURPOSE CLEANER STORED DIRECTLY NEXT TO CLEAN POTS NEAR CASH REGISTER.2. 3 CANS OF HOMINEY STORED ON CHEMICAL SHELF WITH AJAX, OVEN AND GRILL CLEANER, ETC.PLEASE STORE ALL CHEMICALS AWAY FROM FOOD AND FOOD CONTACT ITEMS TO PREVENT CONTAMINATION.
Location: Cook line
- 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. LYSOL AND 'DIRTY JOBS' MULTI PURPOSE CLEANER STORED DIRECTLY NEXT TO CLEAN POTS NEAR CASH REGISTER.2. 3 CANS OF HOMINEY STORED ON CHEMICAL SHELF WITH AJAX, OVEN AND GRILL CLEANER, ETC.PLEASE STORE ALL CHEMICALS AWAY FROM FOOD AND FOOD CONTACT ITEMS TO PREVENT CONTAMINATION.
Location: Kitchen (back)
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: HAND SINK LOCATED NEAR THE COOK LINE IS BLOCKED WITH A TRASH CAN AND ROLLING CART MAKING IT DIFFICULT TO ACCESS.PLEASE ENSURE HAND SINK IS EASILY ACCESSIBLE AT ALL TIMES.
Location: Cook line
Equipment: Hand sink
- 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: READY TO EAT PRODUCTS IN UPRIGHT COOLER IN BACK KITCHEN AREA (EX. COOKED MEATS, HAM, ETC.) STORED IN PLASTIC CONTAINERS ARE NOT DATE MARKED.PLEASE DATE MARK ALL READY TO EAT FOOD ITEMS THAT WILL NOT BE USED WITHIN 24 TO INDICATE THE DATE TO DISCARD.
Location: Kitchen (back)
Equipment: Upright cooler
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: EXHAUST SYSTEM HASN'T BEEN SERVICED SINCE JANUARY 2012 ON ALL THREE OF THE HOOD SYSTEMS.PLEASE SCHEDULE FOR ALL THREE HOOD EXHAUST SYTEMS TO BE CLEANED AND MAINTAIN A ROUTINE SYSTEM OF CLEANING. 1-15-13: CALLED TO SCHEDULE APPOINTMENT FOR EXUAST SYSTEM CLEANING WITH NO RESPONSE. STILL ATTEMPTING TO MAKE AN APPOINTMENT.
Location: Cook line
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE AT HAND SINK ON COOK LINE OR EITHER HAND SINK IN THE MEN'S AND WOMEN'S RESTROOMS,PLEASE PROVIDE APPROPRIATE HAND DRYING PROVISION SUCH AS PAPER TOWELS.
Location: Cook line
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE AT HAND SINK ON COOK LINE OR EITHER HAND SINK IN THE MEN'S AND WOMEN'S RESTROOMS,PLEASE PROVIDE APPROPRIATE HAND DRYING PROVISION SUCH AS PAPER TOWELS.
Location: Womens restroom
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE AT HAND SINK ON COOK LINE OR EITHER HAND SINK IN THE MEN'S AND WOMEN'S RESTROOMS,PLEASE PROVIDE APPROPRIATE HAND DRYING PROVISION SUCH AS PAPER TOWELS.
Location: Mens restroom
Equipment: Hand sink
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: TRASH CAN IN WOMNE'S RESTROOM NOT COVERED.PLEASE PROVIDE A COVERED TRASH CAN IN THE WOMEN'S RESTROOM.
Location: Womens restroom
|
01/15/2013 | Recheck |
- 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. LYSOL AND 'DIRTY JOBS' MULTI PURPOSE CLEANER STORED DIRECTLY NEXT TO CLEAN POTS NEAR CASH REGISTER.2. 3 CANS OF HOMINEY STORED ON CHEMICAL SHELF WITH AJAX, OVEN AND GRILL CLEANER, ETC.PLEASE STORE ALL CHEMICALS AWAY FROM FOOD AND FOOD CONTACT ITEMS TO PREVENT CONTAMINATION.
Location: Cook line
- 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. LYSOL AND 'DIRTY JOBS' MULTI PURPOSE CLEANER STORED DIRECTLY NEXT TO CLEAN POTS NEAR CASH REGISTER.2. 3 CANS OF HOMINEY STORED ON CHEMICAL SHELF WITH AJAX, OVEN AND GRILL CLEANER, ETC.PLEASE STORE ALL CHEMICALS AWAY FROM FOOD AND FOOD CONTACT ITEMS TO PREVENT CONTAMINATION.
Location: Kitchen (back)
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: HAND SINK LOCATED NEAR THE COOK LINE IS BLOCKED WITH A TRASH CAN AND ROLLING CART MAKING IT DIFFICULT TO ACCESS.PLEASE ENSURE HAND SINK IS EASILY ACCESSIBLE AT ALL TIMES.
Location: Cook line
Equipment: Hand sink
- 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: READY TO EAT PRODUCTS IN UPRIGHT COOLER IN BACK KITCHEN AREA (EX. COOKED MEATS, HAM, ETC.) STORED IN PLASTIC CONTAINERS ARE NOT DATE MARKED.PLEASE DATE MARK ALL READY TO EAT FOOD ITEMS THAT WILL NOT BE USED WITHIN 24 TO INDICATE THE DATE TO DISCARD.
Location: Kitchen (back)
Equipment: Upright cooler
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: EXHAUST SYSTEM HASN'T BEEN SERVICED SINCE APRIL 2011 ON TWO OF THE HOOD SYSTEMS AND ON JANUARY 2012 FOR THE THIRD HOOD SYSTEM. PLEASE SCHEDULE FOR ALL THREE HOOD EXHAUST SYTEMS TO BE CLEANED AND MAINTAIN A ROUTINE SYSTEM OF CLEANING.
Location: Cook line
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE AT HAND SINK ON COOK LINE OR EITHER HAND SINK IN THE MEN'S AND WOMEN'S RESTROOMS,PLEASE PROVIDE APPROPRIATE HAND DRYING PROVISION SUCH AS PAPER TOWELS.
Location: Cook line
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE AT HAND SINK ON COOK LINE OR EITHER HAND SINK IN THE MEN'S AND WOMEN'S RESTROOMS,PLEASE PROVIDE APPROPRIATE HAND DRYING PROVISION SUCH AS PAPER TOWELS.
Location: Womens restroom
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE AT HAND SINK ON COOK LINE OR EITHER HAND SINK IN THE MEN'S AND WOMEN'S RESTROOMS,PLEASE PROVIDE APPROPRIATE HAND DRYING PROVISION SUCH AS PAPER TOWELS.
Location: Mens restroom
Equipment: Hand sink
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: TRASH CAN IN WOMNE'S RESTROOM NOT COVERED.PLEASE PROVIDE A COVERED TRASH CAN IN THE WOMEN'S RESTROOM.
Location: Womens restroom
|
01/08/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Combination cold top / reach in cooler on cooks line holding food itmes at 45 deg. F on top of unit and 42 deg. F in bottom section. Repair unit so as to hold all cold foods at 41 deg. F or below.
Location: Cook line
Equipment: Prep Top Cooler
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: 1. No certified food handler. Provide at least one person who has been certified in food safety.
|
10/16/2012 | 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. Combination cold top / reach in cooler on cooks line holding food itmes at 45 deg. F on top of unit and 42 deg. F in bottom section. Repair unit so as to hold all cold foods at 41 deg. F or below.
Location: Cook line
Equipment: Prep Top Cooler
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: 1. No certified food handler. Provide at least one person who has been certified in food safety.
|
07/17/2012 | 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. Combination cold top / reach in cooler on cooks line holding food itmes at 45 deg. F on top of unit and 42 deg. F in bottom section. Repair unit so as to hold all cold foods at 41 deg. F or below.
Location: Cook line
Equipment: Prep Top Cooler
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: 1. No certified food handler. Provide at least one person who has been certified in food safety.
|
07/10/2012 | Routine |
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Bag of raw chicken stored above other food items inside of one door reach in cooler. Place all raw meats below and away from all other food items.
Location: Kitchen (back)
- 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: 1. Pans of hot beans and cooked meat cooling at room temperature. Do not sit out at room temperatrue to cool. Use approved methods to cool all hot foods. 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.
Location: Kitchen
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Raw chicken thawing out at room temperature in meat sink in back kitchen area. Use approvved methods to thaw all frozen meat. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Kitchen (back)
- 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: 1. Thermometers missing inside of one door reach in cooler and coke reach in cooler. Provide working thermometers for both units.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Cold water not working at meat prep and vegetable prep sink. Repair plumbing to a sound working condition.
Location: Kitchen (back)
Equipment: Meat sink
|
03/07/2012 | Recheck |
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Bag of raw chicken stored above other food items inside of one door reach in cooler. Place all raw meats below and away from all other food items.
Location: Kitchen (back)
- 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: 1. Pans of hot beans and cooked meat cooling at room temperature. Do not sit out at room temperatrue to cool. Use approved methods to cool all hot foods. 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.
Location: Kitchen
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Raw chicken thawing out at room temperature in meat sink in back kitchen area. Use approvved methods to thaw all frozen meat. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Kitchen (back)
- 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: 1. Thermometers missing inside of one door reach in cooler and coke reach in cooler. Provide working thermometers for both units.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Cold water not working at meat prep and vegetable prep sink. Repair plumbing to a sound working condition.
Location: Kitchen (back)
Equipment: Meat sink
|
02/29/2012 | Recheck |
- 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. Bag of raw chicken stored above other food items inside of one door reach in cooler. Place all raw meats below and away from all other food items.
Location: Kitchen (back)
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Pans of hot beans and cooked meat cooling at room temperature. Do not sit out at room temperatrue to cool. Use approved methods to cool all hot foods. 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.
Location: Kitchen
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Raw chicken thawing out at room temperature in meat sink in back kitchen area. Use approvved methods to thaw all frozen meat. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Kitchen (back)
- 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. Thermometers missing inside of one door reach in cooler and coke reach in cooler. Provide working thermometers for both units.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Cold water not working at meat prep and vegetable prep sink. Repair plumbing to a sound working condition.
Location: Kitchen (back)
Equipment: Meat sink
|
02/22/2012 | Routine |
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Water too hot at hot side of all hand sinkslower water heateraim for 100 degreesF
Location: Cook line
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Water too hot at hot side of all hand sinkslower water heateraim for 100 degreesF
Location: Restroom
Equipment: Hand sink
- Air gap (corrected)
Insufficient air gap between water inlet and flood level rim.
Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
Comments: Provide hook to spayer at 3bay so that it does not drop below flood planeor remove some length of hose
Location: Three bay area
Equipment: 3-bay
- Wood (corrected)
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: Remove wood blocks from under grease trap unituse durable cleanable nonabsorbent material to prop up
Location: Three bay area
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Silicone back of hand sink to wall
Location: Cook line
Equipment: Hand sink
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: Sneezeguard of 5 foot mouth height must be installed to counter as consumers can contaminate food or food contactitems that set on consumer side of cookline
Location: Service counter
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: Provide ph test strips for chloroCM 240
Location: Three bay area
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Please add a faucet unit to three bay that reaches all baysyou may add sprayer to faucet after installed
Location: Three bay area
Equipment: 3-bay
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: Provide probe thermometer for meat temps
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Repair all broken tile throughout
Location: Back room
- 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: Coca cola cooler
|
01/03/2012 | Pre-Licensing Recheck |
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Water too hot at hot side of all hand sinkslower water heateraim for 100 degreesF
Location: Cook line
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Water too hot at hot side of all hand sinkslower water heateraim for 100 degreesF
Location: Restroom
Equipment: Hand sink
- Air gap
Insufficient air gap between water inlet and flood level rim.
Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
Comments: Provide hook to spayer at 3bay so that it does not drop below flood planeor remove some length of hose
Location: Three bay area
Equipment: 3-bay
- Wood
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: Remove wood blocks from under grease trap unituse durable cleanable nonabsorbent material to prop up
Location: Three bay area
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Silicone back of hand sink to wall
Location: Cook line
Equipment: Hand sink
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: Sneezeguard of 5 foot mouth height must be installed to counter as consumers can contaminate food or food contactitems that set on consumer side of cookline
Location: Service counter
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: Provide ph test strips for chloroCM 240
Location: Three bay area
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Please add a faucet unit to three bay that reaches all baysyou may add sprayer to faucet after installed
Location: Three bay area
Equipment: 3-bay
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: Provide probe thermometer for meat temps
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Repair all broken tile throughout
Location: Back room
- 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: Coca cola cooler
|
12/20/2011 | Pre-Licensing |
Restaurant representatives - add corrected or new information about TAMALE SHOP, 8335 MICHIGAN RD, Indianapolis, IN »