- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SOILED KNIVES IN CLEAN KNIFE RACK. CLEAN AND SANITIZE KNIVES BEFORE PLACING IN CLEAN KNIFE RACK. CORRECTED ON SITE.2. MEAT SLICER IS SOILED. PLEASE CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Knife/utensil rack
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SOILED KNIVES IN CLEAN KNIFE RACK. CLEAN AND SANITIZE KNIVES BEFORE PLACING IN CLEAN KNIFE RACK. CORRECTED ON SITE.2. MEAT SLICER IS SOILED. PLEASE CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Slicer
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LID OPEN DURING INSPECTION. KEEP LID CLOSED TO PREVENT PEST ENTRY AND RAIN WATER ACCUMULATION. LIDS CLOSED CORRECTED ON SITE.
Location: Dumpster area
- 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: VENT HOOD IS SOILED AND OVER DUE FOR CLEANING. CLEAN AND SERVICE VENT HOOD.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: DAMAGED GASKETS ON REACH IN COOLER IN KITCHEN. REPLACE GASKETS TO PROVIDE A TIGHT FITTING SEAL.
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: ICE DISPENSING PLATFORM IS SOILED. PLEASE CLEAN.
Location: Kitchen
Equipment: Ice bin
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: FAUCET LEAKING ON 3-BAY SINK. PLEASE REPAIR FAUCET.
Location: Kitchen
Equipment: 3-bay
|
06/17/2014 | Recheck |
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SOILED KNIVES IN CLEAN KNIFE RACK. CLEAN AND SANITIZE KNIVES BEFORE PLACING IN CLEAN KNIFE RACK. CORRECTED ON SITE.2. MEAT SLICER IS SOILED. PLEASE CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Knife/utensil rack
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SOILED KNIVES IN CLEAN KNIFE RACK. CLEAN AND SANITIZE KNIVES BEFORE PLACING IN CLEAN KNIFE RACK. CORRECTED ON SITE.2. MEAT SLICER IS SOILED. PLEASE CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Slicer
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LID OPEN DURING INSPECTION. KEEP LID CLOSED TO PREVENT PEST ENTRY AND RAIN WATER ACCUMULATION. LIDS CLOSED CORRECTED ON SITE.
Location: Dumpster area
- 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: VENT HOOD IS SOILED AND OVER DUE FOR CLEANING. CLEAN AND SERVICE VENT HOOD.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: DAMAGED GASKETS ON REACH IN COOLER IN KITCHEN. REPLACE GASKETS TO PROVIDE A TIGHT FITTING SEAL.
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: ICE DISPENSING PLATFORM IS SOILED. PLEASE CLEAN.
Location: Kitchen
Equipment: Ice bin
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: FAUCET LEAKING ON 3-BAY SINK. PLEASE REPAIR FAUCET.
Location: Kitchen
Equipment: 3-bay
|
06/10/2014 | Routine |
- 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: 1. CHEMICAL SPRAY BOTTLE WITH YELLOW LIQUID AND NO LABEL IN BUCKET UNDER SINK. LABEL ALL CHEMICAL SPRAY BOTTLES WITH CONTENTS.
Location: Kitchen
|
01/30/2014 | Routine |
- Toxic material(s) separation (corrected on site)
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: Chemicals stored over potatoes and onionsstore chemicals away from foods
Location: Dry storage
- 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: Soda gun soiled at barensure they are cleaned before soakingKick plate inside ice machine developing soileclean more frequently
Location: Bar
Equipment: Soda gun & holster
- 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: Soda gun soiled at barensure they are cleaned before soakingKick plate inside ice machine developing soileclean more frequently
Location: Kitchen
Equipment: Ice machine
|
10/01/2013 | Routine |
- 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: Cooks/prep not washing hands prior to applying gloveshands must be washed with each glove change
- 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: Raw chicken over raw beefensure raw chicken is always on the bottom
Location: Cook line
Equipment: Reach in cooler (2 door)
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: Wet mop drying head down on floor ensure mops are stored to air dry
Location: Kitchen
- 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: Provide a strainer for clean dishesdish rack being used is soiled on the bottom
Location: Three bay area
- Wiping cloths / no other purpose (corrected)
Wiping cloth(s) used improperly.
Correction: Cloths used for wiping food spills shall be used for no other purpose.
Comments: Do not use cloth towels to cover food items in cooleruse food grade materials
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet towels on prep surfaceensure bucket is set with sanitizer andstore wet towels when not in use
Location: Cook line
|
05/10/2013 | Recheck |
- 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: Cooks/prep not washing hands prior to applying gloveshands must be washed with each glove change
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw chicken over raw beefensure raw chicken is always on the bottom
Location: Cook line
Equipment: Reach in cooler (2 door)
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: Wet mop drying head down on floor ensure mops are stored to air dry
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: Provide a strainer for clean dishesdish rack being used is soiled on the bottom
Location: Three bay area
- Wiping cloths / no other purpose (corrected on site)
Wiping cloth(s) used improperly.
Correction: Cloths used for wiping food spills shall be used for no other purpose.
Comments: Do not use cloth towels to cover food items in cooleruse food grade materials
Location: Kitchen
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet towels on prep surfaceensure bucket is set with sanitizer andstore wet towels when not in use
Location: Cook line
|
05/03/2013 | Routine |
- 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: Purse stored on shelve over styro cupsplease store personal items away or under restaurant supplies
Location: Bar
- 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: Lift bottom shelves on two units near back room storage as the floor aound the shelves need to be cleaned shelves must be at least 6 inches up for cleaning purposes
Location: Back room
- 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: Under equipment on cookline very greasy/soiledclean more often
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Provide stopper for three bay sink - one is missing12-27Not Done
Location: Three bay area
Equipment: 3-bay
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Table mounted can opener soiled blade and baseclean12-27Not Done
Location: Kitchen
Equipment: Can opener
- 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: Both freezer soiled inside, gaskets. door and door handles - One in back room not doneClean more regularlyKick plate inside ice machine soiled -Please docleanSoda gun nozzles and holster at bar heavily soiledclean more regularly
Location: Kitchen
Equipment: reach in freezer
- 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: Both freezer soiled inside, gaskets. door and door handles - One in back room not doneClean more regularlyKick plate inside ice machine soiled -Please docleanSoda gun nozzles and holster at bar heavily soiledclean more regularly
Location: Back room
Equipment: Reach in freezer (2door)
- 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: Both freezer soiled inside, gaskets. door and door handles - One in back room not doneClean more regularlyKick plate inside ice machine soiled -Please docleanSoda gun nozzles and holster at bar heavily soiledclean more regularly
Location: Kitchen
Equipment: Ice machine
- 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: Both freezer soiled inside, gaskets. door and door handles - One in back room not doneClean more regularlyKick plate inside ice machine soiled -Please docleanSoda gun nozzles and holster at bar heavily soiledclean more regularly
Location: Bar
Equipment: Soda gun & holster
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Bowl used as a scoop in croutonsUse scoop with handle and keep handle out of food
Location: Kitchen
|
01/03/2013 | Recheck |
- 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: Purse stored on shelve over styro cupsplease store personal items away or under restaurant supplies
Location: Bar
- 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: Lift bottom shelves on two units near back room storage as the floor aound the shelves need to be cleaned shelves must be at least 6 inches up for cleaning purposes
Location: Back room
- 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: Under equipment on cookline very greasy/soiledclean more often
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Provide stopper for three bay sink - one is missing12-27Not Done
Location: Three bay area
Equipment: 3-bay
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Table mounted can opener soiled blade and baseclean12-27Not Done
Location: Kitchen
Equipment: Can opener
- 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: Both freezer soiled inside, gaskets. door and door handles - One in back room not doneClean more regularlyKick plate inside ice machine soiled -Please docleanSoda gun nozzles and holster at bar heavily soiledclean more regularly
Location: Kitchen
Equipment: reach in freezer
- 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: Both freezer soiled inside, gaskets. door and door handles - One in back room not doneClean more regularlyKick plate inside ice machine soiled -Please docleanSoda gun nozzles and holster at bar heavily soiledclean more regularly
Location: Back room
Equipment: Reach in freezer (2door)
- 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: Both freezer soiled inside, gaskets. door and door handles - One in back room not doneClean more regularlyKick plate inside ice machine soiled -Please docleanSoda gun nozzles and holster at bar heavily soiledclean more regularly
Location: Kitchen
Equipment: Ice machine
- 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: Both freezer soiled inside, gaskets. door and door handles - One in back room not doneClean more regularlyKick plate inside ice machine soiled -Please docleanSoda gun nozzles and holster at bar heavily soiledclean more regularly
Location: Bar
Equipment: Soda gun & holster
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Bowl used as a scoop in croutonsUse scoop with handle and keep handle out of food
Location: Kitchen
|
12/27/2012 | Recheck |
- 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: Purse stored on shelve over styro cupsplease store personal items away or under restaurant supplies
Location: Bar
- 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: Lift bottom shelves on two units near back room storage as the floor aound the shelves need to be cleaned shelves must be at least 6 inches up for cleaning purposes
Location: Back room
- 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: Under equipment on cookline very greasy/soiledclean more often
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Provide stopper for three bay sink - one is missing
Location: Three bay area
Equipment: 3-bay
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Table mounted can opener soiled blade and baseclean
Location: Kitchen
Equipment: Can opener
- 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: Both freezer soiled inside, gaskets. door and door handlesClean more regularlyKick plate inside ice machine soiledcleanSoda gun nozzles and holster at bar heavily soiledclean more regularly
Location: Kitchen
Equipment: reach in freezer
- 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: Both freezer soiled inside, gaskets. door and door handlesClean more regularlyKick plate inside ice machine soiledcleanSoda gun nozzles and holster at bar heavily soiledclean more regularly
Location: Back room
Equipment: Reach in freezer (2door)
- 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: Both freezer soiled inside, gaskets. door and door handlesClean more regularlyKick plate inside ice machine soiledcleanSoda gun nozzles and holster at bar heavily soiledclean more regularly
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: Both freezer soiled inside, gaskets. door and door handlesClean more regularlyKick plate inside ice machine soiledcleanSoda gun nozzles and holster at bar heavily soiledclean more regularly
Location: Bar
Equipment: Soda gun & holster
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Bowl used as a scoop in croutonsUse scoop with handle and keep handle out of food
Location: Kitchen
|
12/17/2012 | Routine |
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Please resurface or replace cutting board on prep top cooler9-5Ordered new
Location: Kitchen
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: cold plate and tubing in bar ice bin is no longer permitted in consumer icewrapping/insulation around lines is peeling and moldingreplace with newer ice bins that do not use cold plates9-5Coke scheduled for 3 weeks from now
Location: Bar
Equipment: Ice bin
- 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: Shelf holding raw chicken is on the floorplease lift up six inchesclean under shelf9-5under shelf cleanedawaiting clips for shelf
Location: Walk-in 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: Two door freezer developig excessive iceand soiled on bottomclean
Location: Back room
Equipment: Reach in freezer (2door)
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Back room
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
Equipment: Hand sink
|
10/05/2012 | Recheck |
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Please resurface or replace cutting board on prep top cooler9-5Ordered new
Location: Kitchen
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: cold plate and tubing in bar ice bin is no longer permitted in consumer icewrapping/insulation around lines is peeling and moldingreplace with newer ice bins that do not use cold plates9-5Coke scheduled for 3 weeks from now
Location: Bar
Equipment: Ice bin
- 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: Shelf holding raw chicken is on the floorplease lift up six inchesclean under shelf9-5under shelf cleanedawaiting clips for shelf
Location: Walk-in 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: Two door freezer developig excessive iceand soiled on bottomclean
Location: Back room
Equipment: Reach in freezer (2door)
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Back room
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
Equipment: Hand sink
|
09/05/2012 | Recheck |
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Please resurface or replace cutting board on prep top cooler
Location: Kitchen
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: cold plate and tubing in bar ice bin is no longer permitted in consumer icewrapping/insulation around lines is peeling and moldingreplace with newer ice bins that do not use cold plates
Location: Bar
Equipment: Ice bin
- 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: Shelf holding raw chicken is on the floorplease lift up six inchesclean under shelf
Location: Walk-in 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: Two door freezer developig excessive iceand soiled on bottomclean
Location: Back room
Equipment: Reach in freezer (2door)
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Back room
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
Equipment: Hand sink
|
08/21/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Ground beef in walk in at 44cooler does not feel as if it is pushing cold enough airrepair if needed
Location: Walk-in cooler
- 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: ensure all drinks in kitchen have lid and straw
Location: Cook line
- 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. Clean dust from walls over cans in dry storage2. Clean under shelving in walk in cooler
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: 1. Clean dust from walls over cans in dry storage2. Clean under shelving in walk in cooler
Location: Walk-in cooler
- Wiping cloth(s) / separate cloth(s) (corrected)
Wiping cloth(s) used improperly.
Correction: Cloth(s) used for raw animal products shall be kept separate from other cloth(s) and used for other purposes.
Comments: Ensure wet towels are kept in bar sanitizer bucket and not on cabinet tops
Location: Bar
- 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 working thermometer inside of walk in cooler
Location: Walk-in cooler
|
03/12/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Ground beef in walk in at 44cooler does not feel as if it is pushing cold enough airrepair if needed
Location: Walk-in cooler
- 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: ensure all drinks in kitchen have lid and straw
Location: Cook line
- 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. Clean dust from walls over cans in dry storage2. Clean under shelving in walk in cooler
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: 1. Clean dust from walls over cans in dry storage2. Clean under shelving in walk in cooler
Location: Walk-in cooler
- Wiping cloth(s) / separate cloth(s)
Wiping cloth(s) used improperly.
Correction: Cloth(s) used for raw animal products shall be kept separate from other cloth(s) and used for other purposes.
Comments: Ensure wet towels are kept in bar sanitizer bucket and not on cabinet tops
Location: Bar
- 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 working thermometer inside of walk in cooler
Location: Walk-in cooler
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03/05/2012 | Routine |
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